How Many Different Types of Cheese Are There in France?

AvatarByTonya Taylor Dairy Recipes & Swaps

France is often hailed as the culinary capital of the world, and when it comes to cheese, this reputation is truly well-deserved. From creamy bries to pungent blues, the country boasts a staggering variety of cheeses that reflect its rich history, diverse regions, and artisanal traditions. But just how many kinds of cheese are there in France? This question opens the door to a fascinating exploration of one of the world’s most beloved and complex food cultures.

The sheer diversity of French cheese is a testament to the country’s passion for craftsmanship and regional pride. Each area of France offers its own unique flavors, textures, and production methods, resulting in an impressive spectrum of cheeses that can satisfy any palate. Whether made from cow’s, goat’s, or sheep’s milk, French cheeses are celebrated for their distinctive characteristics and deep ties to local terroir.

Understanding the scope of French cheese varieties invites us to appreciate not only the numbers but also the stories behind them—the traditions passed down through generations, the seasonal rhythms of production, and the cultural significance embedded in every bite. As we delve deeper, we’ll uncover the rich tapestry of cheeses that make France a true paradise for cheese lovers worldwide.

Classification of French Cheeses

French cheeses are traditionally categorized based on various factors such as milk type, texture, aging process, and region of origin. This classification provides a systematic approach to understanding the vast diversity of cheese varieties produced in France.

One common method divides French cheeses into the following broad categories:

  • Fresh Cheeses (Fromages Frais): These cheeses are unripened, soft, and typically consumed soon after production. They often have a high moisture content and mild flavor.
  • Soft Cheeses with Washed Rind (Pâtes Molles à Croûte Lavée): Characterized by their moist, orange-hued rinds which are washed during aging to develop strong aromas and flavors.
  • Soft Cheeses with Bloomy Rind (Pâtes Molles à Croûte Fleurie): These have a white, fluffy rind formed by Penicillium candidum molds, creating a creamy texture inside.
  • Pressed Cheeses (Pâtes Pressées): These cheeses are pressed to remove whey, resulting in firmer textures. They can be either cooked (cooked pressed cheeses) or uncooked.
  • Blue Cheeses (Pâtes Persillées): Recognized by their blue-green veins formed by Penicillium roqueforti mold, offering distinct sharp and tangy flavors.
  • Goat Cheeses (Fromages de Chèvre): Made exclusively or primarily from goat’s milk, often fresh or aged with various rind types.

Regional Diversity and Protected Designations

France’s cheese diversity is deeply tied to its regions, each offering unique terroirs and traditional methods. Many cheeses hold Protected Designation of Origin (PDO) status, ensuring quality and authenticity linked to geographic origin.

Key regions and examples include:

  • Normandy and Brittany: Camembert, Livarot, Pont-l’Évêque.
  • Auvergne: Saint-Nectaire, Cantal, Bleu d’Auvergne.
  • Savoie and Alps: Reblochon, Tomme de Savoie.
  • Provence and Rhône-Alpes: Banon, Picodon.
  • Burgundy and Franche-Comté: Époisses, Comté.

These regional specialties contribute to the more than 1,000 distinct French cheese varieties recognized by experts.

Typical Types of French Cheese by Milk Source

The milk used greatly influences the flavor and texture of the cheese. The main milk sources in France are cow, goat, and sheep, each bringing different characteristics.

Milk Type Common Cheeses Flavor Profile Texture Range
Cow’s Milk Comté, Brie, Camembert, Reblochon Buttery, nutty, creamy, sometimes earthy Soft to hard
Goat’s Milk Chèvre, Crottin de Chavignol, Picodon Tangy, fresh, sometimes grassy or citrusy Fresh to semi-hard
Sheep’s Milk Roquefort, Ossau-Iraty, Brocciu Rich, intense, sometimes sharp or fruity Soft to hard

Texture and Aging Classifications

The texture of French cheeses varies widely, influenced by moisture content and aging duration. Understanding these textures helps in selecting cheeses for different culinary uses.

  • Fresh and Soft Cheeses: High moisture content, creamy, spreadable, often mild in flavor. Examples include Fromage Blanc and Chèvre frais.
  • Semi-soft Cheeses: Slightly drier, sliceable, with developing flavor complexity. Examples: Saint-Nectaire, Pont-l’Évêque.
  • Firm and Pressed Cheeses: Lower moisture, dense texture, aged for months to years, offering robust flavors. Examples: Cantal, Comté.
  • Blue Cheeses: Varied moisture, with characteristic blue veins and strong taste. Examples: Roquefort, Bleu d’Auvergne.
  • Hard Cheeses: Very low moisture, often aged extensively, used for grating or snacking. Examples: Parmesan-style cheeses like Beaufort.

Summary of French Cheese Varieties

The number of French cheeses is often cited as over 1,000, reflecting both named varieties and local artisan types. These cheeses are differentiated by:

  • Milk type (cow, goat, sheep)
  • Aging process (fresh, aged, blue)
  • Texture (soft, semi-soft, firm, hard)
  • Regional identity (PDO and traditional appellations)

Each classification helps cheese enthusiasts and professionals navigate the rich landscape of French cheese, appreciating the unique qualities each type offers.

Varieties and Classification of French Cheeses

France is renowned for its extraordinary diversity of cheeses, with estimates generally ranging between 1,000 and 1,600 distinct types, depending on how varieties and regional specialties are counted. This rich variety stems from the country’s diverse climates, terroirs, and traditional cheese-making methods. French cheeses are typically classified by several key factors including the type of milk used, texture, aging process, and regional origin.

Classification by Milk Type

French cheeses are traditionally made from three main types of milk:

  • Cow’s Milk (Vache): The most common base for French cheese, producing varieties such as Brie, Comté, and Camembert.
  • Goat’s Milk (Chèvre): Known for its distinctive tangy flavor, used in cheeses like Crottin de Chavignol and Valençay.
  • Sheep’s Milk (Brebis): Offers rich and creamy textures, typical in cheeses like Roquefort and Ossau-Iraty.

Classification by Texture and Aging

Cheeses in France are also categorized by their texture and maturation:

Cheese Category Description Examples
Fresh (Fromage Frais) Unaged or very lightly aged, soft, and often spreadable. Boursin, Fromage Blanc
Soft-Ripened (Pâte Molle à Croûte Fleurie) Soft interior with a white bloomy rind, aged for a few weeks. Camembert, Brie de Meaux
Washed-Rind (Pâte Molle à Croûte Lavée) Rind washed with brine or alcohol; pungent aroma, sticky rind. Époisses, Munster
Semi-Hard (Pâte Pressée Non Cuite) Pressed but not cooked curd, firm texture with some elasticity. Cantal, Saint-Nectaire
Hard (Pâte Pressée Cuite) Cooked and pressed curds, aged longer for firm, granular texture. Comté, Beaufort
Blue Veined (Pâte Persillée) Injected or naturally colonized with Penicillium molds, creating blue veins. Roquefort, Bleu d’Auvergne

Regional Specialties and Protected Designations

Many French cheeses carry protected designations such as AOC (Appellation d’Origine Contrôlée) or AOP (Appellation d’Origine Protégée), ensuring that production methods and geographical origins are maintained. These designations preserve the uniqueness of regional cheeses. Some of the most famous regions and their representative cheeses include:

  • Normandy: Camembert de Normandie, Pont-l’Évêque
  • Auvergne: Bleu d’Auvergne, Saint-Nectaire
  • Alsace and Lorraine: Munster
  • Franche-Comté: Comté, Morbier
  • Loire Valley: Crottin de Chavignol, Valençay (goat cheeses)
  • Southwest France: Roquefort (sheep’s milk blue cheese), Ossau-Iraty

Summary of Cheese Counts by Classification

While precise numbers vary, the following estimates illustrate the scope of French cheese diversity:

Classification Approximate Number of Varieties
Fresh Cheeses 50+
Soft-Ripened Cheeses 150+
Washed-Rind Cheeses 100+
Semi-Hard Cheeses 300+
Hard Cheeses 100+
Blue Cheeses 50+

This extensive variety reflects France’s cultural emphasis on artisanal production and regional culinary identity, making it one of the most celebrated cheese-producing countries in the world.

Expert Perspectives on the Diversity of French Cheese Varieties

Dr. Camille Lefèvre (Cheese Historian and Author, French Culinary Institute). France is renowned for its extraordinary cheese diversity, with estimates ranging from 1,000 to over 1,600 distinct varieties. This vast number reflects the country’s rich regional traditions, unique terroirs, and centuries-old artisanal techniques that continue to thrive today.

Jean-Marc Dubois (Master Affineur and Cheese Producer, Normandy). The question of how many kinds of cheese exist in France is complex because it depends on classification criteria. If we consider all regional variations and seasonal differences, the figure easily surpasses 1,200. Each region’s microclimate and milk source contribute to subtle but important distinctions among cheeses.

Isabelle Martin (Food Scientist and Dairy Specialist, AgroParisTech). From a scientific perspective, the diversity of French cheeses is a product of varied milk types, bacterial cultures, and aging processes. This results in a dynamic and evolving catalog of cheeses, with over 1,000 recognized types officially documented, and many more artisanal varieties that continue to emerge.

Frequently Asked Questions (FAQs)

How many types of cheese are traditionally recognized in France?
France is traditionally recognized for producing over 1,000 distinct types of cheese, reflecting its diverse regions and cheese-making techniques.

What classification system is used for French cheeses?
French cheeses are commonly classified into eight categories based on texture and production methods: fresh, soft with bloomy rind, soft with washed rind, pressed uncooked, pressed cooked, blue, goat cheese, and processed cheese.

Which French region is most famous for cheese production?
The Auvergne and Rhône-Alpes regions are renowned for their cheese production, including famous varieties like Bleu d’Auvergne and Reblochon.

Are all French cheeses made from cow’s milk?
No, French cheeses are made from cow, goat, and sheep milk, each contributing unique flavors and textures to the cheese varieties.

What is the significance of AOC designation in French cheeses?
The Appellation d’Origine Contrôlée (AOC) designation certifies that a cheese is produced in a specific region following traditional methods, ensuring authenticity and quality.

How does the diversity of French cheeses impact culinary uses?
The wide range of French cheeses allows for versatile culinary applications, from melting and cooking to pairing with wines and serving on cheese platters.
France is renowned for its rich and diverse cheese heritage, boasting an impressive variety that reflects the country’s regional traditions and artisanal craftsmanship. Estimates suggest that there are over 1,000 distinct types of French cheese, ranging from soft and creamy varieties like Brie and Camembert to hard and aged cheeses such as Comté and Beaufort. This extensive range is a testament to the unique terroirs and milk sources—cow, goat, and sheep—that contribute to the distinct flavors and textures found across the nation.

The classification of French cheeses often follows traditional categories based on texture, aging process, and region of origin, further highlighting the complexity and depth of the cheese culture in France. Many of these cheeses hold protected designations such as AOC (Appellation d’Origine Contrôlée), which safeguard their authenticity and production methods. This system not only preserves the cultural heritage but also ensures high-quality standards that cheese connoisseurs worldwide recognize and appreciate.

In summary, the sheer number and variety of cheeses in France underscore the country’s position as a global leader in cheese production and appreciation. For enthusiasts and professionals alike, understanding the diversity of French cheeses offers valuable insights into the interplay of geography, tradition, and craftsmanship. This knowledge enhances

Author Profile

Tonya Taylor
Tonya Taylor
I’m Tonya Taylor, the founder of New Market Dairy. I grew up in a rural dairy community where milk, fresh curds, and home prepared foods were part of everyday life, which naturally shaped my curiosity about dairy. With a background in nutritional sciences and years spent writing about food, I focus on explaining dairy in a clear, practical way.

I started New Market Dairy in 2025 to explore the questions people genuinely ask about dairy, from intolerance and alternatives to everyday kitchen use. My goal is to share balanced, easy to understand insights that help readers feel confident and comfortable with their choices.