The Best Cheeses In All Of France

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Brie cheese
CC BY-NC-ND by chez loulou

France is known for its cheeses, but even in France some cheeses are better than others.

Brie
This irresistible, meltable cheese comes in both large and small disks and has a white, edible rind. The color ranges from a creamy white to gold and it can be made by hand or in a factory. Brie can be eaten out of hand or as an ingredient in hot or cold recipes. The buyer should beware that a lot of cheeses that call themselves “brie” really aren’t. The best place to find real brie is in a cheese store or a quality store with a cheese section. Ask for it specifically.

Camembert
This cheese is also made out of cow’s milk and like brie, comes in disks and has an edible rind. It has a heartier flavor than brie, and some people complain that it tastes like soap. It is used much the same way as brie.

Roquefort
This is a blue cheese made from sheep’s milk. It crumbles well and has a creamy texture, tangy taste and strong but not unpleasant smell. It’s eaten out of hand and is also an ingredient in cooking.

Bleu d’Auvergne
This is a strong blue cheese, made from cow’s milk. Like real Champagne, bleu d’Avergne can only be made in one locality. In this case it’s Auvergne.

Pouligny St. Pierre
This is a cheese made from goat’s milk. It’s cut into wedges and has a smooth, lovely mouth feel.

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