The Various Kinds of French Cheeses
Known for their exquisite cheeses, the French have literally hundreds of varieties and have developed a method named “les huit familles de fromage”, translating into “the eight families of cheese”, to categorize their extensive variety of cheeses.
Made from goat, cow or sheep’s milk, Fresh Cheeses, such as Brousse, are white and known for their high water content.
Soft Cheeses with a Natural Rind include the delicious varieties of Camembert, Brie, and Neufchatel; made from cow’s milk, these cheeses are typically served after a main course.
Also made from cow’s milk, Soft Cheeses with a Washed Rind are most often served on cheese platters.
Pressed Cheeses, including Cantal, are pressed before they begin their long aging process.
Cooking Cheeses, such as Emmental and Gruyere, are known as Pressed and Cooked Cheeses. Before being pressed, the curds are heated for one hour, then aged in large cylinders for an extended period of time.
Goat Cheeses are a great delicacy in France and referred to as chevre. Hard or soft, goat cheese comes in over 100 varieties.
Bleu Cheese is typically made from cow’s milk, although the popular Roquefort is made from sheep’s milk.
Processed Cheeses are blended cheeses used as spreads and often flavored.