France: the perfect example of a cheesemaking country!

As the jewel in the crown of French gastronomy and expertise, cheese is associated with the values of diversity, quality and taste!

Diversity, quality and taste

Diversity : France boasts 1,200 varieties of cheese. These are divided into different types, which are linked to the distinctive features of their regions of origin, including the climate, soil and undersoil. There are therefore many different types of land, as well as farms and farming traditions.

Quality : This comes from experience, expertise and technique, handed down from generation to generation and enhanced over time.

Taste : Each cheese has its own distinctive smell, flavour and texture resulting from a particular region or maturation period.

These cheeses tell a story about geography, people and landscapes!

In 2012, the French were the world’s leading consumers of cheese at 26.2 kg/inhabitant/year.

Cheese for all tastes

  • Unripened cheese : fromage blanc and fromage frais
  • Matured cheese :

Bloomy-rind soft cheese

Washed-rind soft cheese

Blue cheese

Cooked pressed cheese

Uncooked pressed cheese

Goat’s cheese

  • Cheese specialities
  • Processed cheese and processed cheese specialities

Cheesemaking processes

  • Soft cheese
    Milking
    Objective

    Collect milk

    Processes
    • Mechanical milking: the most popular method in France. Generally takes place twice a day. The milking machine is fixed onto the cow’s cleaned udder and stimulates the calf’s teat.
    • Robotic milking: milking on demand by a robot. An electronic tracking device enables the milking duration to be tailored to each cow depending on its volume of available milk. 5% of French farms are equipped with milking robots.

      

       Pipes take the milk to a refrigerated
       tank.

    Refrigerated storage
    Objective:

    Chill the milk to prevent bacteria from developing and store milk in the right conditions

    Processes
    • A pre-cooling system before the milk arrives at the storage tank
    • Storage in a 4°C refrigerated tank for a maximum of 72 hours
    Benefits:
    • Preserves the beneficial bacterial flora of milk.
    • Prevents the development of pathogens.
    Quality analysis
    Objective:

    Guarantee milk quality

    Processes
    • Milk samples are taken during collection
    • Samples are sent to authorized laboratories for analysis based on different criteria
    Benefits
    • For farmers: quality-based milk payments
    • For dairies: manufacturing of quality dairy products
    • For consumers: a guarantee of food safety and organoleptic quality
    Collection
    Objective:

    Transport milk from the farm to the dairy

    Processes
    • Every two days, an isothermal refrigerated tanker collects the raw milk and transports it to the dairy.
    Benefits

    The cold chain is maintained

    Quality analysis
    Objective:

    Guarantee product quality

    Processes

    Samples are sent to laboratories to detect any traces of antibiotics or other substances that could negatively impact manufacturing

    Benefits
    • For dairies: manufacturing of quality dairy products
    • For consumers: a guarantee of food safety and organoleptic quality
    Unloading and storage at the dairy
    Objective:

    Transfer milk from the refrigerated tanker to the factory tank for storage before processing

    Processes
    • The milk is transferred from the tanker to the storage tank by a system of pipes.

    • Thermal preprocessing is possible before storage, to reduce the number of undesirable micro-organisms and improve the shelf life of milk.

    Benefits

    The cold chain is maintained.

    Quality analysis
    Objective:

    Guarantee product quality

    Processes:
    • Samples are taken throughout the manufacturing process.
    • Samples are sent to laboratories for analysis based on different criteria.
    Benefits:
    • For dairies: manufacturing of quality products
    • For consumers: a guarantee of food safety and organoleptic quality
    Skimming and dosage of cream (standardization)
    Objective:

    Adjust the fat content

    Processes:
    • The milk is separated from the cream by centrifugal force. The cream leaves the separator at the top and the skimmed milk at the bottom.
    • In a mixing tank, different quantities of cream are added depending on the type of product desired (standardization to the right level).
    Benefits:

    This process ensures homogeneous fat content for each category of dairy product.

    Pasteurization
    Objective:

    Eliminate micro-organisms that are harmful for humans.

    Processes:

    Certain varieties of cheese are made with pasteurized milk, which is heated to 72°C for 15 seconds in a pasteurizer.

    Benefits:

    Elimination of pathogens

    Curdling
    Objective:

    Coagulate caseins (milk proteins) to transform milk from a liquid to a semi-solid state

    Processes:

    Lactic ferments and rennet are added to milk to obtain curds, the basis for all types of cheese.

    Cutting the curds
    Objective:

    Separate as much whey as possible from the curds for optimal draining

    Processes:
    • Large plates cut the curds into equal portions to increase the flow of liquid. The curds form small grains. The thinner the cuts, the finer the cheese and the fewer air bubbles it contains.
    • A rest period follows, where the grains bind together.
    Benefit:

    A critical operation for cheese quality, preventing acidity

    Moulding and draining
    Objective:

    Separate the curds from the whey and shape the cheese

    Processes:
    • Methods vary between cheeses..
    • The curds are placed in perforated moulds of different shapes.
    • The mould is turned over several times for complete draining.
    Benefits
    Improves the shelf life of cheese
    Removal from the mould
    Objective:

    Enable the cheesemaking process to continue

    Processes:

    The cheese is removed from the mould and stored in a cool, well-ventilated ripening room.

    Salting
    Objective:

    Manage the development of micro-organisms and product preservation

    Processes:
    Two salting techniques:
    • Fine or course salt is added to the entire cheese or its surface depending on its size.
    • Brining: the moulded cheese is immersed in brine for several hours to two weeks.
    For some types of bloomy rind soft cheese, fungi are placed on the surface to promote the development of a soft white rind.
    Benefits:
    • The salt completes the draining process and promotes the development of a rind, which is essential for preserving the product.
    • Salt gives curds the desired taste and appearance.
    Washing and ageing in a cellar
    Objective:

    Transform rubbery, bland-tasting curds into tasty, delicious cheese.

    Processes:
    • The cheese is placed in cellars that are selected for their temperature, humidity and gas levels. They are given constant attention (often turned over).
    • Bloomy rind cheese is covered in a soft white growth (Penicillium candidum or camemberti). 
    • Washed rind soft cheese is rubbed down, washed and brushed.
    • Ageing takes a few days to several weeks depending on the desired end product.
    Benefits:

    Quality cheese with a more or less pronounced flavour.

    La collecte
    Le stockage
    Analyse qualité
    La collecte
    Analyse qualité
    Le dépotage
    Analyse qualité
    L'écrémage
    La pasteurisation
    Le caillage
    Le tranchage
    Le moulage
    Le démoulage
    Le salage
    Affinage
  • Uncooked pressed cheese
    Milking
    Objective

    Collect milk

    Processes
    • Mechanical milking: the most popular method in France. Generally takes place twice a day. The milking machine is fixed onto the cow’s cleaned udder and stimulates the calf’s teat.
    • Robotic milking: milking on demand by a robot. An electronic tracking device enables the milking duration to be tailored to each cow depending on its volume of available milk. 5% of French farms are equipped with milking robots.

      

       Pipes take the milk to a refrigerated
       tank.

    Refrigerated storage
    Objective:

    Chill the milk to prevent bacteria from developing and store milk in the right conditions

    Processes
    • A pre-cooling system before the milk arrives at the storage tank
    • Storage in a 4°C refrigerated tank for a maximum of 72 hours
    Benefits:
    • Preserves the beneficial bacterial flora of milk.
    • Prevents the development of pathogens.
    Quality analysis
    Objective:

    Guarantee milk quality

    Processes
    • Milk samples are taken during collection
    • Samples are sent to authorized laboratories for analysis based on different criteria
    Benefits
    • For farmers: quality-based milk payments
    • For dairies: manufacturing of quality dairy products
    • For consumers: a guarantee of food safety and organoleptic quality
    Collection
    Objective:

    Transport milk from the farm to the dairy

    Processes
    • Every two days, an isothermal refrigerated tanker collects the raw milk and transports it to the dairy.
    Benefits

    The cold chain is maintained

    Quality analysis
    Objective:

    Guarantee product quality

    Processes

    Samples are sent to laboratories to detect any traces of antibiotics or other substances that could negatively impact manufacturing

    Benefits
    • For dairies: manufacturing of quality dairy products
    • For consumers: a guarantee of food safety and organoleptic quality
    Unloading and storage at the dairy
    Objective:

    Transfer milk from the refrigerated tanker to the factory tank for storage before processing

    Processes
    • The milk is transferred from the tanker to the storage tank by a system of pipes.

    • Thermal preprocessing is possible before storage, to reduce the number of undesirable micro-organisms and improve the shelf life of milk.

    Benefits

    The cold chain is maintained.

    Quality analysis
    Objective:

    Guarantee product quality

    Processes:
    • Samples are taken throughout the manufacturing process.
    • Samples are sent to laboratories for analysis based on different criteria.
    Benefits:
    • For dairies: manufacturing of quality products
    • For consumers: a guarantee of food safety and organoleptic quality
    Skimming and dosage of cream (standardization)
    Objective:

    Adjust the fat content

    Processes:
    • The milk is separated from the cream by centrifugal force. The cream leaves the separator at the top and the skimmed milk at the bottom.
    • In a mixing tank, different quantities of cream are added depending on the type of product desired (standardization to the right level).
    Benefits:

    This process ensures homogeneous fat content for each category of dairy product.

    Pasteurization
    Objective:

    Eliminate micro-organisms that are harmful for humans.

    Processes:

    Through contact with hot plates, the milk is heated at 72°C for 15 seconds.

    Benefits:

    Extends the shelf life of milk when refrigerated

    Curdling
    Objective:

    Coagulate caseins (milk proteins) to transform milk from a liquid to a semi-solid state

    Processes:

    Lactic ferments and rennet are added to milk to obtain curds, the basis for all types of cheese.

    Cutting the curds
    Objective:

    Separate as much whey as possible from the curds for optimal draining

    Processes
    • Large plates cut the curds into equal portions to increase the flow of liquid. The curds form small grains.
    • In some cases, the grains are stirred and washed in fresh water before being pressed. This is the process of draining off whey (e.g., St Nectaire Laitier).
     
    Benefit:

    A critical operation for cheese quality, preventing acidity

    Moulding and pressing
    Objective:

    Shape the cheese and complete the draining process

    Processes
    • The moulded cheese is pressed with weights to drain off as much water as possible.
    • The length and strength of pressing can vary between types of cheese.
    Benefit:

    This operation improves product preservation.

    Removal from the mould
    Objective:

    Enable the cheesemaking process to continue

    Processes:

    The cheese is removed from the mould and stored in a cool, well-ventilated ripening room.

    Salting
    Objective:

    Manage the development of micro-organisms and product preservation.

    Processes:

    Two salting techniques:

    • Fine or course salt is added to the entire cheese or its surface depending on its size.
    • Brining: the moulded cheese is immersed in brine for several hours to two weeks.
    Benefits:
    • The salt completes the draining process and promotes the development of a rind, which is essential for preserving the product.
    • Salt gives curds the desired taste and appearance.
    Ageing/monitoring
    Objective:

    Transform rubbery, bland-tasting curds into tasty, delicious cheese.

    Processes
    • Ageing is carried out in a humid cellar at 10-15°C.
    • The cheese is regularly washed and brushed.
    • Ageing can take several months.
    Benefits:

    Quality cheese with a more or less pronounced flavour

    La collecte
    Le stockage
    Analyse qualité
    La collecte
    Analyse qualité
    Le dépotage
    Analyse qualité
    L'écrémage
    La pasteurisation
    Le caillage
    Le tranchage
    Le moulage
    Le démoulage
    Le salage
    L'affinage
  • Cooked pressed cheese
    Milking
    Objective

    Collect milk

    Processes
    • Mechanical milking: the most popular method in France. Generally takes place twice a day. The milking machine is fixed onto the cow’s cleaned udder and stimulates the calf’s teat.
    • Robotic milking: milking on demand by a robot. An electronic tracking device enables the milking duration to be tailored to each cow depending on its volume of available milk. 5% of French farms are equipped with milking robots.

      

       Pipes take the milk to a refrigerated
       tank.

    Refrigerated storage
    Objective:

    Chill the milk to prevent bacteria from developing and store milk in the right conditions

    Processes
    • A pre-cooling system before the milk arrives at the storage tank
    • Storage in a 4°C refrigerated tank for a maximum of 72 hours
    Benefits:
    • Preserves the beneficial bacterial flora of milk.
    • Prevents the development of pathogens.
    Quality analysis
    Objective:

    Guarantee milk quality

    Processes
    • Milk samples are taken during collection
    • Samples are sent to authorized laboratories for analysis based on different criteria
    Benefits
    • For farmers: quality-based milk payments
    • For dairies: manufacturing of quality dairy products
    • For consumers: a guarantee of food safety and organoleptic quality
    Collection
    Objective:

    Transport milk from the farm to the dairy

    Processes
    • Every two days, an isothermal refrigerated tanker collects the raw milk and transports it to the dairy.
    Benefits

    The cold chain is maintained

    Quality analysis
    Objective:

    Guarantee product quality

    Processes

    Samples are sent to laboratories to detect any traces of antibiotics or other substances that could negatively impact manufacturing

    Benefits
    • For dairies: manufacturing of quality dairy products
    • For consumers: a guarantee of food safety and organoleptic quality
    Unloading and storage at the dairy
    Objective:

    Transfer milk from the refrigerated tanker to the factory tank for storage before processing

    Processes
    • The milk is transferred from the tanker to the storage tank by a system of pipes.

    • Thermal preprocessing is possible before storage, to reduce the number of undesirable micro-organisms and improve the shelf life of milk.

    Benefits

    The cold chain is maintained.

    Quality analysis
    Objective:

    Guarantee product quality

    Processes:
    • Samples are taken throughout the manufacturing process.
    • Samples are sent to laboratories for analysis based on different criteria.
    Benefits:
    • For dairies: manufacturing of quality products
    • For consumers: a guarantee of food safety and organoleptic quality
    Skimming and dosage of cream (standardization)
    Objective:

    Adjust the fat content

    Processes:
    • The milk is separated from the cream by centrifugal force. The cream leaves the separator at the top and the skimmed milk at the bottom.
    • In a mixing tank, different quantities of cream are added depending on the type of product desired (standardization to the right level).
    Benefits:

    This process ensures homogeneous fat content for each category of dairy product.

    Pasteurization
    Objective:

    Eliminate micro-organisms that are harmful for humans.

    Processes:

    Through contact with hot plates, the milk is heated at 72°C for 15 seconds.

    Benefits:

    Extends the shelf life of milk when refrigerated

    Curdling
    Objective:

    Coagulate caseins (milk proteins) to transform milk from a liquid to a semi-solid state

    Processes:

    Lactic ferments and rennet are added to milk to obtain curds, the basis for all types of cheese.

    Cutting the curds
    Objective:

    Separate as much whey as possible from the curds for optimal draining

    Processes
    • .Large plates cut the curds into equal portions to increase the flow of liquid. The curds form small grains. The thinner the cuts, the finer the cheese and the fewer air bubbles it contains.
    • The curds are broken into small grains.
    Benefits

    A critical operation for cheese quality, preventing acidity

    Heating and stirring
    Objective:

    Drain the curds completely

     

    Processes

    The grains are stirred in a vat and heated to 50-58°C.

    Benefits

    A critical operation for cheese quality

    Moulding
    Objective:

    Shape the cheese

    Processes
    • In farmhouse cheesemaking: a cloth is slipped under the cheese to gather the grains and deposit them in a mould.
    • In industrial manufacturing: a vacuum pump system is used. The curds are deposited in a cloth.

    The curds are then placed in a ring mould (cylindrical or with a wooden belt).

    Pressing and removal from the mould
    Objective:

    Shape the cheese

    Processes
    • The curds are pressed for several hours to bind the grains together. Most of the work carried out by the lactic ferments happens during this phase.
    • The curds are then removed from the mould.
    Salting
    Objective:

    Manage the development of micro-organisms and product preservation

    Processes
    • The still-fragile mould is immersed in brine.
    • The cheese may remain there for several hours to two weeks.
    Benefits

    The salt completes the draining process and promotes the development of a rind, which is essential for preserving the product.

    Ageing in a cool and/or warm cellar
    Objective:

    Transform rubbery, bland-tasting curds into tasty, delicious cheese.

    Processes
    • Ageing (2-24 months) is carried out in a cold cellar or alternating between a cold and warm cellar depending on the type of cheese.
    • The cheese is washed, brushed and turned over. A solid rind retains the gas that forms in the wheel.
    • The cheesemaker takes a sample from the wheel to check for holes and a good texture, which are indications of flavour. He checks the wheel for quality.
    Benefits

    Quality cheese with a more or less pronounced flavour

    La collecte
    Le stockage
    Analyse qualité
    La collecte
    Analyse qualité
    Le dépotage
    Analyse qualité
    L'écrémage
    La pasteurisation
    Le caillage
    Le tranchage
    Le chauffage
    Le moulage
    Le pressage
    Le salage
    L'affinage
  • Blue cheeses
    Milking
    Objective

    Collect milk

    Processes
    • Mechanical milking: the most popular method in France. Generally takes place twice a day. The milking machine is fixed onto the cow’s cleaned udder and stimulates the calf’s teat.
    • Robotic milking: milking on demand by a robot. An electronic tracking device enables the milking duration to be tailored to each cow depending on its volume of available milk. 5% of French farms are equipped with milking robots.

      

       Pipes take the milk to a refrigerated
       tank.

    Refrigerated storage
    Objective:

    Chill the milk to prevent bacteria from developing and store milk in the right conditions

    Processes
    • A pre-cooling system before the milk arrives at the storage tank
    • Storage in a 4°C refrigerated tank for a maximum of 72 hours
    Benefits:
    • Preserves the beneficial bacterial flora of milk.
    • Prevents the development of pathogens.
    Quality analysis
    Objective:

    Guarantee milk quality

    Processes
    • Milk samples are taken during collection
    • Samples are sent to authorized laboratories for analysis based on different criteria
    Benefits
    • For farmers: quality-based milk payments
    • For dairies: manufacturing of quality dairy products
    • For consumers: a guarantee of food safety and organoleptic quality
    Collection
    Objective:

    Transport milk from the farm to the dairy

    Processes
    • Every two days, an isothermal refrigerated tanker collects the raw milk and transports it to the dairy.
    Benefits

    The cold chain is maintained

    Quality analysis
    Objective:

    Guarantee product quality

    Processes

    Samples are sent to laboratories to detect any traces of antibiotics or other substances that could negatively impact manufacturing

    Benefits
    • For dairies: manufacturing of quality dairy products
    • For consumers: a guarantee of food safety and organoleptic quality
    Unloading and storage at the dairy
    Objective:

    Transfer milk from the refrigerated tanker to the factory tank for storage before processing

    Processes
    • The milk is transferred from the tanker to the storage tank by a system of pipes.

    • Thermal preprocessing is possible before storage, to reduce the number of undesirable micro-organisms and improve the shelf life of milk.

    Benefits

    The cold chain is maintained.

    Quality analysis
    Objective:

    Guarantee product quality

    Processes:
    • Samples are taken throughout the manufacturing process.
    • Samples are sent to laboratories for analysis based on different criteria.
    Benefits:
    • For dairies: manufacturing of quality products
    • For consumers: a guarantee of food safety and organoleptic quality
    Skimming and dosage of cream (standardization)
    Objective:

    Adjust the fat content

    Processes:
    • The milk is separated from the cream by centrifugal force. The cream leaves the separator at the top and the skimmed milk at the bottom.
    • In a mixing tank, different quantities of cream are added depending on the type of product desired (standardization to the right level).
    Benefits:

    This process ensures homogeneous fat content for each category of dairy product.

    Pasteurization
    Objective:

    Eliminate micro-organisms that are harmful for humans.

    Processes:

    Certain varieties of cheese are made with pasteurized milk, which is heated to 72°C for 15 seconds in a pasteurizer.

    Benefits:

    Elimination of pathogens

    Curdling
    Objective:

    Coagulate caseins (milk proteins) to transform milk from a liquid to a semi-solid state

    Processes:

    Lactic ferments and rennet are added to milk to obtain curds, the basis for all types of cheese.

    Breaking up the curds
    Objective:

    Separate as much whey as possible from the curds for optimal draining

     

    Processes

    The curds are broken up by hand or using a machine.

    For cheese such as Fourme, salt may be added at this stage.

    Benefits

    A critical operation for cheese quality

    Moulding and removal from the mould
    Objective:

    Shape the cheese and complete the draining process

    Processes

    The cheese is placed in a mould and then removed from it.

    Benefits
    This operation improves product preservation.
    Salting
    Objective:

    Manage the development of micro-organisms and product preservation

    Processes
    Salting by rubbing is carried out over 5-6 days in a humid 10°C cellar.
    Benefits
    • The salt completes the draining process and promotes the development of a rind, which is essential for preserving the product.
    • Salt gives curds the desired taste and appearance.
    Inoculation
    Objective:

    Develop the specific flavour of cheese

    Processes:
    The curds are inoculated with mould (spores of Penicillium roqueforti or Penicillium glaucun). This mould develops naturally, forming green or blue “veins” on the cheese.
    Piercing
    Objective:

    Develop the specific flavour of cheese.

    Processes

    Cheese is removed from its moulds and placed in a ripening room. It is pierced with long needles to help air circulate, which is essential for mould to develop in the cheese.

    Ageing in a cellar
    Objective:

    Transform rubbery, bland-tasting curds into tasty, delicious cheese.

    Processes:
    • Ageing, which is a long and painstaking process, is carried out in natural cellars with a high degree of humidity (80-95% depending on the type of cheese) and a constant temperature (6-14°C depending on the type of cheese).
    • After 4-6 months, the cheese becomes creamy and smooth, which are indicators of quality.
    Benefits:

    Obtain quality cheese

    La collecte
    Le stockage
    Analyse qualité
    La collecte
    Analyse qualité
    Le dépotage
    Analyse qualité
    L'écrémage
    La pasteurisation
    Le caillage
    L'émiettage
    Le moulage
    Le salage
    L'ensemencement
    Le perçage
    L'affinage
  • Processed cheese
    The raw material
    Objective:

    Choose a high-quality raw material

    Processes:

    Manufacturing from complementary varieties of cheese (often pressed cheeses that are drier and easier to preserve).

    The varieties of cheese used have been aged for a maximum of two to three months to avoid an overly strong flavour.

    Quality analysis
    Objective:

    Guarantee product quality

    Processes:
    • Samples are taken throughout the manufacturing process.
    • Samples are sent to laboratories for analyses based on different criteria.
    Benefits
    A guarantee of food safety and organoleptic quality
    Cutting and melting
    Objective:

    Obtain homogeneous cheese

    Processes
    • Cheeses have their rinds removed and are grated, cut up and mixed with melting salts, butter and additives (thickeners, preservatives, etc.).
    • This mixture, with or without added ingredients, is stirred in vats with automated arms to produce homogeneous cheese.
    • The mixture is heated and stirred to obtain homogeneous cheese.
    Benefits

    The quantities and types of cheeses mixed impact taste and texture.
     

    Pasteurization
    Objective:

    Eliminate the risks of microbes developing

    Processes:

    The cheese obtained is heated to 72°C for 15 seconds and then mostly sterilized.

    Benefits

    Elimination of pathogens

    Packaging
    Objective:

    Package the cheese for sale

    Processes:
    The cheese is heated to 75°C to prevent bacteria forming and is then taken to automated packaging lines. There, it is poured into moulds or the final packaging.
    La matière première
    L'analyse qualité
    Le découpage
    La pasteurisation
    Le conditionnement

A regulated name

The use of “cheese” on labels has been regulated since 1953

The 2013 French decree defines the use of the word “cheese”

The 2013 French decree defines the use of the word “cheese”
Defining the use of the word “cheese”, the French decree of 12 November 2013 (decree n°2013-1010) also describes the cheesemaking process:

Cheese is a “product that is fermented or unfermented, matured or unripened, and obtained exclusively from the following dairy ingredients: milk, partially or semi-skimmed milk, cream, fat and buttermilk. These ingredients are used alone or mixed and coagulated fully or partially before draining or after partially elimination of the aqueous part. The minimum dry matter of a product defined in this way must be 23 g per 100 g of cheese.”

This definition implies that cheese is made from liquid milk and that the manufacturing process includes a draining stage.

This regulation repealed the decree of 27 April 2007 without a change in definitions.

The decree of 2013: what’s new?

Redefining the word “fermier”, “farmhouse”:
The term “fermier”, or “farmhouse” is reserved for cheeses made using a traditional method, by a farmer processing milk produced solely on his farm and on the very same site. The ageing phase can take place outside of the farm but only if the labeling is completed by the compulsory mention « fabriqué à la ferme puis affiné par l’établissement … » (“made on the farm and then aged by the company…”).


Labeling:
Cheeses sold directly on the farm are subject to compulsory labeling from now on.

 

Cheeses by type

  • Fromage blanc

    Fromage blanc is divided into different categories: plain and flavoured fromage blanc, fromages frais, Petit-Suisse and unripened blue cheese (almost mavericks from another family).

    • Fromage blanc : this is unripened cheese that has undergone mainly lactic fermentation. This type of cheese is mostly sold with this name, or using specific descriptions such as “fromage à la pie” (well drained curdle), Fontainebleau (with whipped cream added), Petit-Suisse, caillebotte (curds), demi-sel (lightly salted), or the names of regional specialities. Those that contain live flora when sold to consumers can be labelled “fromage blanc frais” or fromage frais.
    • Petit-Suisse is popular among all age groups for its sweetness and soft texture. This fromage frais is obtained from cow’s milk enriched with cream. It must be cylindrical in shape and weigh 30-60 g. Its fat content in dry matter is regulated, along with the minimum dry matter.
    • "Demi-sel" (lightly-salted) is another specific type of fromage frais.
    • Flavoured cheese
      Drained curd is flavoured with garlic, herbs, pepper, chopped onion or raisins, and often enriched in fat (double and triple cream).
    • Soft unripened cheese
      Certain types of soft cheese are sold before the ageing that normally determines which family they belong to. These are considered to be fromage frais. Examples include the soft and fresh versions of future Neufchâtel cheeses, Banon, goat’s cheese, Brie, Epoisses, Munster, and so on.

     

  • Bloomy rind cheese

    France boasts about 30 varieties of bloomy rind cheese: Camembert, Neufchâtel, Brie, Banon, Chaource, Carré de l’Est, Saint Félicien, Saint Marcellin, and so on.

    Some of these names are defined by the French decree of 27 April 2007, while others have a French Protected Designation of Origin, which requires them to be made in strictly regulated conditions.

    Other types of bloomy rind cheese carry the regulated label “cheese”, possibly combined with a brand name.

     

  • Washed-rind soft cheese

    The very old washed-rind cheese family includes seven French PDOs (Protected Designations of Origin or appellations d'origine protégées):

    • Epoisses (Auxois)
    • Langres (Champagne)
    • Livarot (Normandy)
    • Pont-l'Evêque (Normandy)
    • Maroilles (Hainaut)
    • Mont-d'Or or Vacherin du Haut Doubs (Haut Doubs)
    • Munster-Géromé (Alsace, Lorraine).

    A PDO stipulates very strict, rigorously controlled production conditions.

    Among the other cheeses in this family are Sablé de Wissart, Soumaintrain, Brie des Flandres, etc.

     

  • Blue cheese

    France produces about 15 varieties of blue cheese: Bleu de Termignon, Bleu de Corse, Bleu de Bonneval, etc., including seven French Protected Designations of Origin:

    • Roquefort
    • Bleu d’Auvergne
    • Bleu des Causses
    • Bleu de Gex
    • Bleu du Vercors-Sassenage
    • Fourme d’Ambert
    • Fourme de Montbrison.

    These varieties come from traditionally poor, mountainous regions: Massif-Central, Savoy, Jura and Corsica. Their manufacturing conditions are strictly regulated.

    Blue cheese is also popular abroad, especially Cabrales cheese in Spain; Danablu in Denmark; Edelpizkäse in Germany; Gammelost in Norway; Gorgonzola in Italy; and Stilton, Blue Cheshire and Blue Cheddar in the United Kingdom. There are many British and American imitations of French blue cheeses.

     

  • Cooked pressed cheese

    All types of cooked pressed cheese come from cow’s cheese.

    This cheese has a minimum fat content of 45% on dry weight (Comté, Emmental and Gruyère), or 48% in the case of Beaufort and Abondance. Given its manufacturing process, Abondance may be considered a semi-cooked cheese.

    The minimum fat content on dry weight for 100 g of cheese is 58 g for Abondance, 60 g for Emmental, 61 g for Beaufort and 62 g for Gruyère and Comté.

    Beaufort, Comté and Abondance have a French Protected Designation of Origin..

    Emmental is defined by the French decree of 12 November 2013, which also stipulates the conditions in which the name may be used alongside the term “affinage de tradition” (traditional ageing). Two types of Emmental have a Protected Geographical Indication (PGI): Emmental de Savoie and Emmental Français Est-Central.

    And Gruyère?

    The word “Gruyère” has old roots. It comes from “gruyer”, the term for French forest rangers in the High Middle Ages who received cheese as tax in the mountains of the Savoy region and the Suisse canton of Fribourg. The Stresa international convention on cheese names (1951) declared the term “Gruyère” to be Franco-Swiss property.

    Nowadays, Gruyère is used for both Swiss and French cheese. French Gruyère has a PGI, while Swiss Gruyère has a PDO.

    However, the word was long used to mean all cooked pressed cheeses, and the French mistakenly took to calling Emmental “Gruyère”.

     

  • Uncooked pressed cheese

    France produces about 30 varieties of uncooked pressed cheese.

    The most famous carry the name of the abbeys that created them. They are spread across the country and some are named after their home region, such as Saint-Paulin.

    Nine have a PDO: Cantal, Laguiole, Morbier, Ossau Iraty, Reblochon, Saint-Nectaire, Salers, Tome des Bauges and Chevrotin. Two have a PGI: Tomme de Savoie and Tomme des Pyrénées.

    In France, the main type of uncooked pressed cheese is Raclette.
    There is also Edam, Mimolette and different types of Tommes, etc.

    The vast majority of uncooked pressed varities have a fat content of 45% on dry matter. Tomme de Savoie is an exception, with 20-45% fat. Vieux Boulogne, Tamié, Pyrenees cheese, Echourgnac and Ossau-Iraty contain 50% fat.

    This family of cheeses is very extensive and widespread, especially with Gouda and Edam, Dutch specialities that are produced in the largest quantity in the Netherlands. The Netherlands also produces Mimolette, which was originally French.

     

  • Goat’s cheese

    Depending on the type of milk used, goat’s cheese is placed in one of two categories:

    • "Fromage de chèvre"/"pur chèvre". This label can only be used for cheese made exclusively from goat’s milk. “Pure goat’s cheese” indicates that even the milk used for the starter culture comes from goats.
    • “Demi-chèvre”. This label is used for all cheese made from a mix of cow’s and goat’s milk. 50% of the milk used must come from goats.

    13 varieties of goat’s cheese have a French Protected Designation of Origin: Banon, Chevrotin, Mâconnais, Picodon, Rocamadour, Selles-sur-Cher, Chabichou du Poitou, Chavignol, Pélardon, Pouligny Saint-Pierre, Rigotte de Condrieu, Sainte-Maure de Touraine and Valencay.

    One has a Controlled Designation of Origin: Charolais

     

    The term “mixed-milk cheeses” (“fromages au lait de mélange”) is used for cheese made from the milk of two or more animal species.

    French goat’s cheese is nearly all “pure goat’s cheese”, differing from other Mediterranean countries, where it is mostly made from a mix of cow’s, sheep’s and goat’s milk.

     

     

  • Processes cheese and processed cheese specialities


    The French decree of 12 November 2013 defines processed cheese

    “The product obtained by the melting and emulsification, with the help of heat […] of cheese or a mix of cheeses, possibly with the addition of other dairy products.”

    Under certain conditions, spices and flavourings are authorized. It is also possible to add other ingredients (walnuts, ham, olives, etc.). The label must mention these ingredients in descending order by quantity.

    The word “cheese” in “processed cheese” may be replaced by the name of a specific variety of cheese if it constitutes at least 50% of the raw material used (e.g. processed Emmental).

     


    The French decree of November 12th 2013 (decree n°2013-1010) abolished the obligation of a minimum content of 40% dry matter, as did the decree of 1988 for the “Cheese” category.

    For fat-reduced cheeses, the fat content in dry matter can be reduced to 31%.

     

    The decree also defines “processed cheese specialities”.

    Today several dozen varieties of processed cheeses exist on the market, from firm to spreadable, including cream cheese, cheese with walnuts, cheese spread, individual snack portions, cubes for nibbles, slices, and so on.

     

Explore the wide variety of French cheeses!

Unripened cheese

Cheese that has not been aged (no maturing period).

This category includes unflavoured and flavoured varieties of fromage blanc, fromage frais and soft cheese before ripening.

Faisselle


Unripened cheese

Bloomy rind soft cheese

Five French Protected Designation of Origin cheeses

Cheese that is neither heated nor pressed during fabrication

"Bloomy rind" describes varieties of cheese with rind covered in penicillium, which makes it white and downy.

Saint-Marcellin


Bloomy rind soft cheese

Neufchâtel


Bloomy rind soft cheese

Washed-rind soft cheese

Seven French Protected Designations of Origin
Cheese that is neither heated nor pressed during fabrication.
Washed-rind: during ageing, the rind is washed and brushed several times to develop of a more pronounced flavour. It is smooth and shiny with a good yellow colour.

Sablé de Wissant


Washed-rind soft cheese

Mont-d'Or or Vacherin


Washed-rind soft cheese

Rollot

Washed-rind soft cheese

Blue cheeses

Seven French Protected Designations of Origin

Blue cheese or “internal-mould cheese” is made from curds that are fermented and pierced to enable mould to develop.

Fourme de Montbrison


Blue cheese

Bleu de Bonneval


Blue cheese

Roquefort

Blue cheese

Cooked pressed cheese

Three French Protected Designations of Origin

Two Protected Geographical Indications

The term “Gruyère” has been Franco-Swiss property since 1951.

Emmental


Cooked pressed cheese

Beaufort


Cooked pressed cheese

Comté

Cooked pressed cheese

Uncooked pressed cheese

Nine French Protected Designations of Origin

Two Protected Geographical Indications

Uncooked pressed cheese or “hard cheese”: after pressing the curd, the cheese is heated and then left to mature.

Saint-nectaire


Uncooked pressed cheese

Echourgnac


Uncooked pressed cheese

Tomme des Pyrénées

Uncooked pressed cheese

Goat’s cheese

13 French Protected Designations of Origin

One Controlled Designations of Origin

A wide variety of goat’s cheese in terms of appearance, taste and cheesemaking technologies: natural rind soft cheese, bloomy rind soft cheese and uncooked pressed cheese.

Selles-sur-Cher


Goat’s cheese

Bouton de culotte


Goat’s cheese

A portion of processed cheese


Processed cheese

Cancoillotte


Processed cheese speciality

The nutritional benefits of cheese

Cheese is made exclusively from dairy ingredients (milk, dairy fat, etc.). These ingredients can be used alone or mixed and coagulated (fully or partially) with rennet, fermenting agents, or both. In France, these transformation processes have given birth to some 1,200 varieties of cheese!

  • Rich in nutrients

    Most cheeses are distinguished by their content in terms of protein, minerals and trace elements (calcium, zinc, potassium, etc.) and vitamins (A, B2, B9, B12, D, etc.).

    The nutritional content of cheese depends largely on the milk and technology used, so it is difficult to generalize!

  • Calories

    The calories in cheese essentially depend on water and fat content.

    This can vary from 50 kcal for 100 g of fat-free fromage blanc to 90 kcal for a piece of hard cheese.

    Remember that “dry” cheese is eaten in small quantities: on average 30 g compared to 100 g for fromage frais.

Cheese: as many varieties as benefits