from
Behind the French Menu
by
Bryan G. Newman
The cheese buying lexicon is one-third
of the way down this
post
Buying cheese in
France to take home.
When I am flying home from France, with
enough time for a last-minute stop in Paris or another city, I will go to an
excellent French cheese shop; their signs will read "Fromagerie" or
"Crèmerie." In a specialized cheese shop, I can buy cheeses rarely
seen at home. Soft yellow French cheeses will be carefully selected, two kinds
of cheese for the day after my trip and others for intervals of up to two weeks
in winter and a few days in summer. Hard and semi-hard French cheeses will be
bought after I have tasted and chosen a few; at least one will be a new cheese
for me, one that I may consider adding to my regular favorites. All the cheeses
will be vacuum-packed for traveling. All the larger French cheese shops offer
vacuum packing, and that is essential for anyone traveling with soft cheeses
and the only way to travel with certain slightly odorous cheeses. Cheese should
never be frozen for storage or travel; with one or two exceptions, freezing
destroys the taste of a cheese.
Choose your cheese.
Photograph courtesy of
Rebecca Siegel
www.flickr.com/photos/grongar/7307868606
Where to buy the cheese you take home
Some large French supermarkets have
serviced cheese departments with knowledgeable staff behind the counter;
however, specialist cheese shops, fromageries, or crèmeries are where you are
most likely to find well-trained English-speaking staff.
A few supermarkets
have special cheese departments like this.
Still, in most
fromageries, there is more choice and sometimes English speaking staff.
Photograph courtesy of
m-louis .®
www.flickr.com/photos/m-louis/4438143579
France has nearly 1,000 registered
cheeses, and some cheeses like Camembert may be produced in tens of dairies and
farms. It could help if you had advice on buying French cheese to take
home, and on a first visit, you may also require that advice in English.
Buying cheese can be similar to
buying a wine with a name you know but from an unknown winery; then, a
knowledgeable sales assistant's advice is essential. In the specialized cheese
shops, they know their cheeses and the producers, and they will explain not
only the difference in price but the differences in age and tast
In most cases, if you seem like a
serious customer, you ask about most cheese sold in large wheels; you may be
offered a taste of two seemingly similar kinds of cheese. Often that includes
one cheese with an AOP label and
another that looks strikingly similar but costs 25% less and lacks the fancy
initial
Aging Gruyere Cheeses.
Photograph courtesy of
Simon Bonaventure
www.flickr.com/photos/bonaventure/5489976484
Buying fresh white
cheeses
Cheese shops sell fresh white cheeses
within 48 hours from the day they are produced; however, you are not advised to
take these home. To begin with, they don't travel well, and in many countries,
the personal import of fresh soft cheeses is forbidden. As a rule of thumb,
soft, fresh cheeses packed in brine, etc., are prohibited imports.
Buying soft yellow
cheeses
Soft yellow cheeses, including yellow
cheeses like Camembert and Brie. The farmer or dairy will have matured these
cheese to a stage where a cheese shop may buy them. The cheese shop will then
allow these cheeses to continue to mature until needed in their cool,
temperature-controlled cellar. In France, soft yellow cheeses are sold by the
day the customer plans to eat them. If you want cheese for this evening or a
cheese that will be ready in three days, ten days, or three weeks, and request
it, then in France, that is what you will receive.
The 60-day requirement
for importing
unpasteurized cheeses into the USA.
Cheeses made with unpasteurized milk, and that
includes many of France's best, are not allowed into the USA unless they have
been aged for more than 60 days. The UK allows the entry of all French cheeses
(as an ex-member of the European Common Market). However, for the USA, all is
not lost; in the larger cities, French cheese shops offer some of the same
cheeses made with pasteurized milk, mainly for export. Nevertheless, if you are
buying a cheese made with unpasteurized milk that meets the 60-day requirement
for the USA, make 100% sure that the box or label clearly notes the dates. No
clear date, do not buy.
A baked Coulommiers
Photograph courtesy of
Francis Storr
www.flickr.com/photos/fstorr/2142587930/
Checking what cheeses you may take home.
Always check your home country's customs website
before buying cheeses to take home. Hard and semi-hard cheeses are commonly
allowed, as are soft yellow cheeses like Camembert and pre-packed spreadable
cheeses if made with pasteurized milk.
What
cheeses may you take on the plane?
Do not pack any type of soft cheese in your
carry-on!!! Soft cheeses are treated
like creams and pastes, with only small quantities allowed in a carry-on. Make
sure that the packaging is clearly marked.
How
to store your cheese when you get home.
Cheeses that are not entirely ripe and still need a
few days to mature when taken home may be kept in the refrigerator for a few
days; there, they will keep but not mature. To mature a cheese, a cool cellar
is all that is required. However, cool cellars are rarely available in
apartment blocks, and even homes with basements can have cooling problems in
the summer. Those who, like me, have no access to a cool cellar will always
have a problem. In the winter, when the temperature is above freezing, above 11°-15°C
(51° - 59°F) then, soft-yellow cheeses
will mature on the window ledge. Any cool place that is not freezing or warm
will allow your cheese to evolve and mature slowly over a few days.
In the summer, in France, I buy cheeses that will be
ready two or three days after I return home and store them in the refrigerator,
though I know they will not mature. I take the cheese out one or two days
before serving, allowing them to rest and mature in as cool a place as I can find.
For
those who have wine refrigerators
Acquaintances with wine refrigerators have shown me
that these are an excellent alternative to a cool cellar, and most soft cheeses
will mature at anywhere from 12 – 14 degrees Celsius (53 to 57 degrees Fahrenheit).
The books will tell you that certain cheeses need
temperatures and different degrees of humidity to mature perfectly. However, a
degree or two off the optimum will not matter unless your cheese purchases are
a professional dairy project. In the wine refrigerator, set a small water bowl
and refill it from time to time. That is all that is required for maturing
cheeses for a period of up to one month. We are not professional cheese
producers, but we can still mature cheeses for short periods and enjoy them.
When I have found a place for a wine refrigerator that will not be in our
living room or entrance hall, I will buy one.
French blue cheeses
Photograph courtesy of
Jessica Spengler
www.flickr.com/photos/wordridden/2433047495/
Buying and storing
hard or medium to hard cheeses
The buying and storing of hard or medium-to-hard
cheeses are much less demanding than soft or semi-soft cheeses. Nevertheless,
choosing a medium-to-hard cheese or hard cheese that you wish to take home will
benefit from a cheese monger's experience when you buy. A hard cheese may be
mature and ready to eat, but there are significant differences in taste, and
cost, between the same hard and or medium-hard cheese, bought when it was young
and aged for three months, and the same cheese bought when it had matured for
twelve months or longer. This is where you ask you can request a taste of two
identically named cheeses with different ages to make your choice; you may also
be offered a similar cheese with another name. Most French cheese shops are
used to customers asking for slivers of cheese to taste. When you reach home,
these semi-hard and hard cheeses should be wrapped in plastic wrap and placed
in a sealed container. Hard cheese well wrapped will keep well in an ordinary
refrigerator, but never a freezer, for one or two months or longer.
About
the cheese lexicon below.
Included in the lexicon are the words you may see on a
French restaurant menu or hear when the server offers you a choice of cheese
from a cheese trolley.
You will hear, or use, more of these words in a French
cheese shop. I have included only the terms necessary for choosing and buying
cheese and some suggestions based on my own experiences. With the words in this
lexicon, 99% of all French cheeses may be purchased
Connected cheese posts
After the lexicon, there is a list of related posts
with a number of popular French cheeses that give more in-depth detail.
Many French cheeses are available with
more than one type of milk. Even at home, you can find Camembert and Gouda made
with cow's milk or goat's milk on supermarket shelves. Reading the labels
carefully and ask for more information will ensure your correct personal
choice.
The Cheese Lexicon.
Brebis – Sheep's milk
cheeses.
Bufflonne – European buffalo's
milk cheeses.
Chèvre – Goat’s milk cheeses.
Vache – Cow's milk cheeses.
Á la
Feuille - Cheese sold when wrapped in leaves.
Affiné – The
term used for aged cheese. For cheeses, the affinage, the aging, does not mean
the cheese was left on its own in a cold cellar or cave. Maturing cheeses are
very well looked after; they are worried about, turned, patted, washed, dipped,
and checked regularly. Some soft cheeses may be ready for sale in three weeks,
while some of the best hard cheeses may be aged for up to two years; a few
unique cheeses may be matured even longer. (Aged beef is called bœuf
maturée).
Alpage
(Fromages d'Alpages ) – Cheese
from the mountains. On a menu or in a fromagerie, an Alpage cheese is not
restricted to the Alps; any cheeses from the milk of cows, sheep, or goats
grazing on the hills or mountains may be called Fromages d'Alpages. If the
cheese is not named, it will usually indicate a local farm-made cheese.
Alpilles -
The
limestone hills of Provence. On your menu, the Alpilles may indicate any
locally-farmed products that are raised and grown there. Sheep and goat farming
is important in the Alpilles, and their milk produces many fine cheeses.
Assiette
de Fromage – A cheese plate in a restaurant will
come with a group of one to four cheeses; they will have been chosen for
you.
The art
of the cheese plate
A cheese
plate with three kinds of cheese may be 10 grams (1/3 oz) of each cheese.
Altogether that's maybe 30 grams (1 oz), and at the end of a meal, that's plenty.
(It's not
intended to be a plowman's lunch).
Photograph
courtesy of nelson suarez
www.flickr.com/photos/pochove/36154848032/
Beurre - Butter.
Not all butter is the same, and France has three AOP butters. For more about
French butter, click here.
Bleuté – Bluish.
For example, a cheese described as gris bleuté has greyish blue streaks of
color inside.
Brebis – An
ewe; a female sheep; on your menu, brebis will indicate sheep's cheeses, and
France's two most famous sheep's milk cheeses are, of course, Roquefort AOP followed
by the Ossau-Iraty AOP
Bufflonne – A
European water buffalo. Water buffalo milk, with its high-fat content and is a
favorite for some special cheeses, including the original Italian mozzarella
cheese. Today buffalo milk cheeses are both made in France and imported from
Italy though 95% of all mozzarella is made with cow's milk.
Buche - A log.
Many cheeses, especially goat's cheeses, are shaped like small logs, so the
word buche will often be part of a log-shaped cheese's name.
Caillé -
Cheese curds. Curds are part of the cheese-making process and may be sold as
such before they are used to make cheese; curds have their own followers
Camembert
- Camembert as an example of a soft yellow cheese
with import problems. Suppose your home country's customs website explicitly
forbids the import of semi-hard or soft cheeses made with unpasteurized milk.
In that case, you may need to omit Normandie Camembert AOP cheeses and the best
Bries from your shopping list. Despite that, French Camembert cheeses and other
soft yellow cheeses made with pasteurized milk are available in France.
Two
Camembert cheeses
One is an
AOP; the other may be just as tasty.
Photograph
courtesy of Michel Mass
Carré - A
square; the shape and the part of the name for some cheese names.
Chèvre – Goat's
cheeses include many varieties where the taste and texture change noticeably
over time, and to buy correctly, you will need a professional's advice. Goat
cheese may be smooth and mild if matured for only seven to ten days; the same
cheese matured for one month will have a completely different taste and
texture, and many will have a bite. Matured goat's cheeses include some of
France's best cheeses. To read more about one of France's most famous goat's
cheese, read the post on Rocamadour or the Picodon AOP Goat's Cheese. The First
Goat's Cheese to be Awarded an AOC. (Chèvre and Chevreau or Cabri have many
meanings, click here).
Croûte,
(La) - The rind of the cheese itself, most
cheese rinds though not all, are edible; under the rind is la pâte, the cheese
itself. For some cheeses, the edible rind adds a different taste plus texture,
while for others, a small bite warns you off.
Crème
Double - Double-cream cheeses have 30 % or more
fat using the new calculation. Previously the fat content was calculated as a
percentage of the fried weight; today, the fat content is shown as a percentage
of the total weight of the cheese when you buy it.
When a cheese has over 40% fat, it
becomes, in France, a triple-crème. On cheese packages, the fat in a French
cheese in French is called the matière grasse, and that word with its
percentage will be on the label.
Many visitors to France are shocked by
the high-fat content of many of France's most beloved cheeses. Despite those
numbers, consider, for a moment, how the French eat cheese. A serving of a
cheese course in a restaurant with three servings may weigh less than 30 grams
( one ounce) altogether.
In a private home, a cheese course may
be one or two kinds of cheese. Eat cheese like the French once or twice a week
and less than 30 grams (1 oz) each time; then, you may enjoy high-fat cheeses
and hardly make a dent in your total calorie or the saturated fat count. (For
more details on how the fat content of cheese is calculated, see Matière
Grasse).
Crème
Triple – Triple cream cheese. Cheeses with more
than 40% fat; (using the old method of calculation that was 75% fat). (See
Matieres Grasse for how the fat percentage is calculated.).
Crémerie - A
cheese shop, also called a Fromagerie.
Choose.
Photograph
courtesy of Marc Kjerland
www.flickr.com/photos/marckjerland/3956521264/
Dégustation – A
tasting. Cheese shops may advertise a tasting; that doesn't mean they are free.
Ask.
Déclinaison
de Fromages – A selection of cheeses; this may
include three or four cheeses served on a platter or a choice from a cheese
tray or trolley.
Double-crème -
See Crème Double.
Eau-de-vie - Fruit
brandy. Many French cheeses are washed with fruit or wine brandy while they
mature. Alcohol keeps mold away, while certain brandies made with young fruit,
and wine brandies, are chosen for the slight taste or aroma they may add to the
cheese.
Entre
Deux – A description used for cow's milk
cheeses translates as 'between the two. This description indicates cheeses
matured for between three to six months. For an examples see the cheese Cantal.
Faisselle
- A perforated draining mold
used for soft cheeses. Also, the name, or part of the name, for
some soft white cheeses.
Fait -
A well-aged chees
Farandole
de Fromage – The cheese trolley in a restaurant. The trolley may
also be called a Chariot or Guéridon.
Fermier – A
farmer. A fromage fermier is a farm-made cheese.
Feuilles -
Leaves. Cheeses sold á la feuille are wrapped in leaves
Fourme – The
mold or form in which the cheese is made. Fourme is also part of the name of
several French cheeses. An example is the Fourme d'Ambert AOP, a light-tasting
blue cheese from the area around the town of Ambert in the Auvergne.
Fort – A
strong-tasting and strong-smelling cheese.
Frais or
Fraiche - Fresh.
Fromage á
la Feuille - Cheese sold when wrapped in leaves
Fromage à
Pâte Demi dure or Fromage à Pâte Mi-dure – A
semi-hard cheese; similar to a young cheddar.
Fromage à
Pâte Dure – A very hard cheese; hard like a
Parmesan.
Fromage à
Pâte Molle – A description for soft, yellow,
soft-centered cheeses like Camembert and Brie.
Fromages
à Pâte Molle in a French cheese shop.
Photograph
courtesy of Marc Kjerland
www.flickr.com/photos/marckjerland/3956521264/
Fromage à
Pâte Pressée Cuite – These are hard cheeses such as French
Gruyère IGP, Comté AOP, and Abondance AOP. These cheeses go through a
relatively robust cooking process followed by pressing.
Fromage à
Pâte Pressée Non Cuite – A pressed, but not cooked cheese. The
description of the way a particular cheese is made. Cheeses prepared in this
manner include the cow's milk Saint-Nectaire AOC from the Auvergne and the
sheep's milk cheese the Ossau-Iraty AOP from Ossau valley near Béarn and the
Iraty valley in France's Basque country.
Fromage à
Pâte Persillée – Blue-veined cheeses. Many of the
blue-veined cheeses from the region of Savoie, Savoy in the Rhône-Alps, have
the word persillé in their name like the Persillé des Aravis. Famous
blue-veined cheeses include the cow’s milk Bleu d’Auvergne AOP from
the Auvergne and the sheep’s milk cheese Roquefort AOP from
the Midi Pyrénées department of Occitanie.
Fromage à
Pâte Pressée Cuite – These
are hard cheeses such as French Gruyère IGP, Comté AOP, and Abondance AOP. These
cheeses go through a relatively robust cooking process followed by
pressing.
Fromage à
Pâte Pressée Non-Cuite – A pressed but not cooked cheese;
description of how a particular cheese is made. Cheeses prepared in this manner
include the cow's milk Saint-Nectaire AOP from
the Auvergne and the sheep's milk cheese the Ossau-Iraty AOP from
the Ossau valley near Béarn and the Iraty valley in France's Basque country.
Fromage
au Choix – Your choice of cheeses.
Fromage
au Lait Biologique – Cheese
made with organically produced milk. These cheeses must have a label clearly
showing the mark AB, the initials for France's government-supervised, trusted,
and approved green organic farm products; Agriculture Biologique. (See
the appendix Abbreviations, Labels, and Initials: AB).
Fromages
Affinés – On your menu for the cheese course.
Here a restaurant is offering properly aged cheeses. This may make the menu
sound better, but it is unlikely that immature cheeses would be offered in any
case.
Fromage
Blanc - A name used for many soft white
cheeses. Most of these cheeses are made from skim milk, which has no fat. In a
restaurant or a French home, these cheeses are often served as a dessert,
usually with added fruit, honey, or sugar, as they are somewhat bland on their
own.
If the same cheese is available with
goat's or sheep's milk rather than with cows' milk, you will have a tastier
cheese. N.B. Soft white cheeses do not travel well, may not be carried as hand
luggage on planes, and may not be imported into the USA.
Fromage
de Brebis – Sheep's cheese.
Fromage
de Chèvre – Goat's cheese.Fromage
de Lait Cru – Cheese made with unpasteurized milk. Many
traditional French cheeses are only made with unpasteurized milk though more
and more have pasteurized versions for export.
In France, the absence of health
problems from cheeses made with unpasteurized milk shows the high standard of cleanliness,
inspection, and control over the herds of animals that produce this important
product. The inspection of the herds and their milk is expensive and
specialized. No other country will budget the sums required or invest in a
nationwide inspection system as France has done.
Internationally, the unpasteurized
cheeses' of France are slowly being recognized for their very high health
standards, and hard cheeses are already accepted, but check your customs
website anyway. In the USA, unpasteurized cheese cannot be imported unless it
has been aged for more than 60 days.
Fromage
de Lait Entière – Cow's milk cheese made with full cream
milk. To be called full-cream milk in the European Union requires at least 3.5%
fat in the milk.
Fromage
de Vache – A cow's milk cheese.
Fromage
de Vache et Brebis - A
cheese made with the mixed milks of sheep and cows.
Fromage
de Tête (Le) – This is not a cheese; this is a
traditional slightly spicy meat product in the UK called brawn. This a
traditional product with similar products made in many countries including the
USA. Fromage de Tête is the French version and, as in the UK, uses up all the
less popular parts of meat and creates an edible and tasty product. Fromage de
Tête is French comfort food and will be on many bistro menus.
Fromage
Doux – A mild cheese.
Fromage
du Pays - Local cheeses.
Fromage
Fermier - A farm made cheese.
Fromage
Frais - Fresh cheese.
Fromage
Persillée - See Fromage à Pâte Persillée.
Fromage
Rapé - Grated cheese.
Fromage
Fermiers– Farm-made cheeses.
Fromages
Frais – Soft, white, fresh cheeses.
Fromage
Gras – A cheese with a high-fat content. The
fat in a cheese will be on the label as a percentage marked Matières
Grasse.
Fromage
Jeune – A young cheese. The term is generally
used for mild cow's milk cheeses that have matured from just one to two
months.
Fromage
Maigre - A low-fat cheese with less than 20%
fat.
Fromage
Mi- chèvre – A mixed goat's and cow's milk cheese.
Fromage Persillé – see
Fromages à Pâte Persillée.
Fromage
Râpée - Grated cheese.
Fromager - A
cheese maker.
Fromagerie - A
cheese shop, also called a Crémerie.
Lait
Cru - Unpasteurized milk.
Lait de
Mélange - Cheeses made from a mixture of milk. This
can be mixed cow's, goat's, and sheep's milk.
Louche - The
traditional ladle used to put cheese curds into molds.
Maître
Fromager - A Cheese Master. The title Maître
Fromager is awarded to those few cheese experts who meet the stringent criteria
and exams of the La Guilde des Fromagers, the French Guild of Cheesemakers. In
France, there are over 1,000 registered cheeses and hundreds more that are
unregistered. A Maître Fromager has to be a very knowledgeable individual. The
responsibility of choosing cheeses, buying them, and allowing them to mature
gracefully is a serious and expensive business.
The best French cheese shops are owned,
managed, or advised by a certified Maître Fromager. Many restaurants with
valuable cheeses on their menu will contract with a Maître Fromager to
supervise the purchase and storage of their cheese.
Matières
Grasse - Fat. On a cheese package label,
the words matières grasse will be followed by a number indicating the
percentage of fat in a cheese.
New regulations in 2007 standardized
cheese labeling, protect the consumer, and show a uniform method of indicating
fat content. Since 2007 the fat content has been calculated as a percentage of
the weight of the finished product. This change had little effect on hard
cheeses as they contain little water, but soft cheeses like Brie and Camembert
reduced their displayed fat content in line with the new rules.
Mi-
chèvre - A cheese made with at least 50
percent goat's milk; usually, the balance will be cow's milk.
Pâte - The inside
of the cheese, the part inside the rind we eat. The rind may also be edible.
Pâte
Persillé - see Fromage à Pâte Persillée
Pavé - The
original meaning is a slab or something that is paved; a solid-sounding word.
It will be on many menus that indicate particular cuts or shapes. Many cheeses
made in flat, square, or oblong shapes often use the word pavé as part of their
name; the cheese Pavé d'Auge from Normandy is one. (See Pavé d'Auge).
Petit
Lait - The whey, liquid left after the cheese
has been curdled and strained; many low-fat cheeses are made with whey. The
most famous French cheeses made with whey are the Tomme cheeses (with two
letter ms). Farm-made tommes are available all over France. The most famous
Tomme is the Tomme de Savoie IGP.
Persillé – Part of
the name of many blue-streaked cheeses.(See Fromages à Pâte Persillée). Outside
the world of cheese, persillé is a name used for dishes flavored with
persillade, a parsley, and garlic mixture, and
well-marbled beef may be called Boeuf Persillé. (See chapter P: Persillade).
Plateau
de Fromage or Plateau de Fromages Assortis (Le) - A
platter of assorted cheeses or a tray of various cheeses from which you may
choose.
Ronde de
Fromages – On your menu, this is the cheese
course. Unless it is a cheese plate, an 'Assiette de Fromage' when it will be
prechosen set of three kinds of cheese, you will be offered from six to twenty
cheeses on a tray or trolley for you to choose from. You will be served small
wedges, not chunks of cheese. The quantity offered may seem small; however,
remember this is France, and the cheese is served after the main course and
before the dessert; you probably couldn't eat too much cheese.
In private homes, the French may miss
out on the desert and the fruit but rarely on the Ronde de Fromage; however,
outside of special occasions, only one or two cheeses may bserved.
In the toe wns, you may see an advertisement
for a Ronde de Fromages outside a fromagerie, a cheese shop; this is generally
an invitation to a cheese tasting, possibly with one or two wines. NB: An
invitation to a cheese tasting in a commercial establishment does not usually
mean without charge. In French cheese shops, Cheese tastings are usually
tastings of similar cheeses or limited to cheeses from a particular area.
Rarely do you see tastings with a wide range of cheeses from all over France.
Tomme – All
tommes, spelled with double m's, are skim milk cheeses, which means they are
made from whey and are relatively low in fat. There are many tomme cheeses, and
apart from their name, many have very different tastes and textures. Tommes
fermier are farm-made cheeses, and unless you know the farm or a fromagerie
that sells this specific farm's product, you may have trouble buying that same
cheese again. All tommes were originally side products in the manufacture of
butter; the farmers saw their incomes increase when they began making skim milk
cheeses. Now many of these farmers spend more time making cheese than selling
milk or making butter.
Tomme
Photograph
courtesy of Javier Lastras
www.flickr.com/photos/jlastras/3735667564
Triple
crème -Triple cream cheeses. (See Crème
Triple).
Vache - A cow.
Vieux - Old. A
description mainly used for cow's milk cheeses matured from six to twenty-four
months. A Vieux Cantal AOC cheese begins with a taste somewhat similar to the
taste of mature cheddar. After one year or even older, it becomes unique and
difficult to compare. If I must indicate a taste, I would place it somewhere
between a mature Cheddar and a mature Parmesan
-----------------------------
Searching
for the meaning of words, names or phrases
on
a French menu?
Just add
the word, words, or phrase that you are searching for to the words "Behind
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that include over 4,000 French dishes with English translations and
explanations.
-------------
Behind the French Menu
by
Bryan G. Newman
Copyright 2010, 2014, 2016, 2022.
--------------------
Connected Cheese Posts"
Abondance,
Ami
Du Chambertin
Banon,
Beaufort,
Bleu d'Auvergne,
Bleu
de Bresse
Bleu de Causses
Bleu de Gex,
Brie de Melun
Brie de Meaux,
Camembert ,
Cantal or Fourme de Cantal,
Carré
Nantais or Curé Nantais
Cendré
de Champagne
Chabichou du Poitou,
Charolais,
Chaource,
Comté,
Coulommiers
Crottin de Chavignol,
Époisses,
Fourme d'Ambert,
Gruyère
Le Chambérat,
Laguiole,
Livarot,
Maroilles,
Mont-d'Or,
Morbier
Munster or Munster-Géromé,
Murol,
Murol du Grand Bérioux, and Murolair.
Neufchâtel,
Ossau-Iraty.
Parmesan,
Pelardon des Cévennes,
Petit-Suisse
Picodon.
Reblochon,
Rocamadour,
Roquefort,
Sainte-Maure de Touraine,
Saint Nectaire,
Salers or Fourme de Salers,
Tomme
de Savoie
Valençay.
