French Cheese Art: Types and Rules for Tasting

 

Few dishes are more quintessentially French or more refined than cheese. 

From luxurious Brie to the pungent Roquefort, France has an astonishing variety of cheeses over 1,000 kinds, by some estimates. 

With deep regional roots dating back to the Roman era, French cheese is not merely sustenance it is a much-valued cultural heritage, a living art form, and a staple of everyday French life.

Knowing the world of French cheese is more than seeing names it's a matter of enjoying the art, terroir, and traditions that bring each type its distinct personality. 

This article delves into the French types of cheese, tasting, and enjoying them like a connoisseur.

A Brief History of French Cheese:

Cheese production in France stretches back thousands of years, with evidence of cheese production dating from as far back as 500 BCE. 

During the Middle Ages, monasteries played a key role in the evolution of cheese-making techniques, with a tendency to maintain techniques that are still used today.

By the 18th and 19th centuries, cheese was not a regional delicacy but a French national icon. 

French cheese remains today with both protected designation and international appeal, thanks in part to legislation such as the Appellation d'Origine Contrôlée (AOC), guaranteeing authenticity and quality of origin and craftsmanship.

Categories of French Cheese:

French cheeses are organized into the big families according to milk type, texture, aging, and rind formation. 

An overview follows:

#1 Fresh Cheeses (Fromages Frais):

They are not aged, soft cheeses, usually made from cow's or goat's milk. 

They have a short shelf life and a gentle, slightly sour taste.

Examples:

• Fromage Blanc: Smooth and creamy, similar to yogurt or sour cream.
• Faisselle: Bumpy, fresh curd normally consumed with honey or fruit.

Best With: Berries, honey, or herbs.

#2 Soft-Ripened Cheeses (Pâte Molle à Croûte Fleurie):

These cheeses are characterized by their white, bloomy rinds (thanks to Penicillium candidum mold), which disintegrate from the outside in, leaving a gooey, creamy interior.

Examples:

• Brie de Meaux: Mushroomy, creamy, and elegant.
• Camembert de Normandie: Rich, nutty, and slightly musky.

Tasting Tip: Let it come to room temperature for full flavor and aroma.

#3 Washed-Rind Cheeses (Pâte Molle à Croûte Lavée):

These cheeses are routinely washed in brine, wine, or spirits while they mature. 

They develop an orange or reddish sticky rind and a strong, often pungent aroma.

Examples:

• Époisses: Appallingly smelly but heavenly rich.
• Munster: Pungent and tangy, especially with cumin.

Pair With: Full-bodied red wines or fruit-scorched white wines like Gewürztraminer.

#4 Blue Cheeses (Pâte Persillée):

Blue cheeses contain white, soft veining of mold (Penicillium roqueforti) and offer a strong, tangy, and sometimes salty flavor.

Examples:

• Roquefort: Strongly flavored, produced from sheep's milk.
• Bleu d'Auvergne: Less pungent and creamier than Roquefort.

Tasting Tip: Accompany with Sauternes or Port wine to balance the saltiness.

#5 Semi-Hard and Hard Cheeses (Pâte Pressée Non Cuite / Cuite):

They are pressed cheeses that range from elastic to hard. 

They may be cooked (heated curd), or not, but aged.

Examples:

• Comté: Nutty, complex, months or years old.
• Cantal: Old-fashioned French cheese; rich and savory.
• Tomme de Savoie: Earthy, with a gray rind and earthy flavor.

Best Uses: Sliced on sandwiches, grated over food, or served plain.

#6 Goat Cheeses (Fromages de Chèvre):

Tart, grassy, and tangy, goat cheeses are usually soft or semi-soft. 

Ash-coated or in logs and pyramids, they are commonly encountered.

Examples:

• Crottin de Chavignol: Becomes more pungent as it ages.
• Valençay: In pyramid shape, ash-coated, and lemony and tangy.

Pairing Suggestion: Serve with Sauvignon Blanc or lighter reds.

The Role of Terroir:

Terroir the interaction of climate, soil, and terrain plays a strong role in influencing cheese taste. 

A Brie made in Île-de-France will be different in taste and texture from one made in Normandy or Burgundy due to milk composition differences, humidity, and natural flora.

This sense of location is why the local cheeses are so fiercely protected and why they frequently bear names indicating the towns or areas where they were created, such as Pont-l'Évêque, Reblochon, or Livarot.

How to Taste Cheese Like a French Gourmet:

Cheese tasting is a French art, and proper etiquette provides depth to flavor and pleasure.

#1 Temperature Matters:

Always remove cheese from the refrigerator to room temperature (about 20–30 minutes) before tasting. 

Cold conditions inhibit the smell and taste.

#2 Tasting in Order:

Cheese should be tasted from least to strongest. 

Start with fresh or soft cheese and end with the blue or washed-rind varieties.

Standard Order:

• Fresh goat cheese
• Brie or Camembert
• Semi-hard cheese like Tomme or Cantal
• Washed-rind cheese
• Blue cheese

#3 The "No-Cheese-Left-Behind" Rule:

In France, cutting is no joke. 

Always cut cheese so that both rind and center are available for each person. 

Don't gouge the center! 

#4 Balance, Don't Overpower:

French cheese is typically served with neutral breads like baguette or pain de campagne. 

Avoid strong-tasting crackers that overpower the cheese.

Regional Cheese Boards:

Prepare cheese platters by region for an events-based tasting experience:

#1 Normandy Board:

• Camembert
• Pont-l'Évêque
• Livarot

#2 Savoie & Alps Board:

• Tomme de Savoie
• Beaufort
• Reblochon

#3 Loire Valley Board:

• Sainte-Maure de Touraine (goat cheese log)
• Crottin de Chavignol
• Valençay

#4 Southwest France Board:

• Roquefort
• Ossau-Iraty (sheep's milk cheese)
• Bleu des Causses

Serve with accompanying regional wines or fruit preserves (fig, apricot, quince).

French Cheese in Modern Cuisine:

Though originally served between courses (just before dessert), French cheeses are also present in modern:

• Salads (like goat cheese on arugula)
• Tartines (open sandwiches)
• Fondue (melted Comté, Beaufort, Emmental)
• Gratin dishes (prepared using Cantal or Tomme)

Cheese has transcended its past restrictions and is now consumed in both rustic and haute cuisine cuisine.

Ultimately: Cherishing the Experience

French cheese is not a foodstuff but a history, geography, and culture of the senses. 

Every cheese is a story, not only of the cows, goats, or sheep that produced the milk but of the humans and traditions that shaped it to what it is.

Developing an appreciation for French cheese is to become part of the art of slowing down to appreciate it, of being careful with it, and of appreciating handcraft.