The Country of 1000 Cheeses
Originally posted on & updated on 11th November, 2024
Few countries can compete with France’s sheer diversity and depth of tradition when it comes to cheese, or should we say “fromage”. Often referred to as “the country of a thousand cheeses,” France boasts an incredible variety that reflects its rich cultural heritage, regional distinctiveness, and centuries-old artisanal practices.
The Cheese Capital of the World
France’s reputation as a cheese capital is well-deserved. With over 1,000 different varieties, French cheese-making traditions span from the soft and creamy to the hard and pungent, each offering a unique taste of the region from which it originates. This staggering variety is a testament to the country’s agricultural richness, culinary innovation, and dedication to preserving traditional methods.
A Regional Delight
One of the most fascinating aspects of French cheese is its strong regional identity. Each region in France has its own speciality cheeses, often protected by appellation d’origine contrôlée (AOC) status, which guarantees that the product is made in a specific region using traditional methods.
Normandy: Home of Camembert
The iconic Camembert cheese is born in the lush, green pastures of the Normandy region. Known for its creamy texture, earthy flavour, and unique packaging, Camembert is a staple in French households and a beloved export.
Roquefort: The Blue Cheese of the Southwest
Travel to the south of France, and you’ll find Roquefort, one of the most famous blue cheeses in the world. Made from sheep’s milk and aged in the caves of Roquefort-sur-Soulzon, this cheese is prized for its sharp, tangy flavour and crumbly texture.
Brie: The Queen of Cheeses
From the Île-de-France region comes Brie, often referred to as “the Queen of Cheeses.” With its soft, white rind and smooth, buttery interior, Brie is a versatile cheese enjoyed both as a table cheese and in culinary recipes.
Comté: Alpine Excellence
In the Jura Mountains, Comté reigns supreme. This hard cheese, made from unpasteurised cow’s milk, is aged for several months to develop a nutty, slightly sweet flavour that varies depending on its ageing time.
Other Popular French Cheeses
There are numerous delicious cheeses that are popular and beloved in France. Saint Marcellin is a soft and creamy cheese from the Rhône-Alpes region, favoured by locals and pairs perfectly with a glass of red wine. Fourme d’Ambert, a blue cheese from the Auvergne, has a unique and complex flavour to please any cheese lover.
Reblochon, a soft and nutty cheese from the Savoie region, is a key ingredient in the classic dish, Tartiflette. Cheese from the Basque country, such as Ossau-Iraty, is a firm and slightly nutty sheep’s milk cheese that is perfect for grating or melting. Crottin de Chavignol, a goat’s milk cheese from the Loire Valley, is a tangy and flavourful cheese that is perfect for salads or as a snack, served on toast with salad and a gently sweet dressing, it’s one of our favourite classic French entrées.
Cancoillotte, a runny cheese produced principally in Franche-Comté, is a staple in the region and is often served with potatoes or bread; you’ve probably never heard of it before. It’s an odd one that is worth a try. Raclette, a firm and slightly nutty cheese from the Savoie region, is a popular winter dish served melted over potatoes, meat, and vegetables. These lesser-known cheeses are a must-try for any cheese enthusiast looking to discover the true flavours of France.
Can you Buy Vegetarian Cheese in France?
Yes, in France, you can find vegetarian cheese made using vegetarian or microbial rennet. Many supermarkets and cheese shops carry a variety of vegetarian cheeses, including popular types like Camembert, Brie, and Roquefort. Look for the “V” symbol or “sans présure animale” on the packaging to identify vegetarian options.
The Art of Cheese-Making
Making cheese in France is considered an art form, passed down through generations. From the meticulous selection of milk to the ageing process in carefully controlled environments, each step is performed with precision and care. This dedication to quality ensures that each cheese produced is a true reflection of its proud terroir, or the unique environmental factors of its region.
Cheese and French Culture
Cheese is deeply woven into the fabric of French culture. It is not merely a food item but an integral part of social and culinary traditions. The French cheese platter, or “plateau de Fromage,” is a common feature at meals, often enjoyed after the main course and before dessert. Cheese-tasting is an art, with each variety savoured for its unique flavour profile and texture.
Pairing Cheese with Wine and Grapes
To further enhance the flavours and textures of the cheese and wine pairing, consider adding a handful of fresh grapes and walnuts to the mix. The sweetness of the grapes complements the Sauternes wine and the Roquefort cheese, while the earthy and slightly bitter flavour of the walnuts adds a delightful contrast to the creamy Brie and the light, fruity Beaujolais wine, like a Fleurie or a Brouilly (one of our many favourites).
Growing Production and Evolving Tastes
France’s cheese industry is experiencing significant growth in production and evolving consumer tastes. In 2023, over 1.9 million tons of cheese were produced, with a strong export market. Domestically, there is a rising trend towards organic and locally produced cheeses, reflecting a shift towards sustainable and ethical consumption.
Cheese Production and Export Sales
France is well-known for its cheese production, with over 1,200 varieties. In 2023, the country produced approximately 1.9 million tons of cheese, with a significant portion exported to Germany, Italy, Spain, the United States, and the United Kingdom. In 2022, over 750,000 tons of cheese were exported, generating around €4 billion in revenue.
French cheeses like Brie, Camembert, and Roquefort are popular abroad, with increasing demand in Asia and the Middle East. This supports thousands of jobs and traditional cheese-making practices across the country.
Domestic Sales and National Consumption Trends
Within France, cheese is a staple of the national diet, with annual per capita consumption averaging 27 kilograms. In 2022, domestic cheese sales reached around €7.5 billion. Supermarkets and hypermarkets dominate cheese sales, although there is a growing trend toward purchasing from artisanal producers and speciality cheese shops.
Trends in national consumption reveal a shift towards premium, organic, and locally produced cheeses, reflecting a broader movement towards sustainable and ethical food choices. Additionally, cheese is becoming increasingly popular as a versatile ingredient in cooking, increasing sales of grated, sliced, and convenience formats. This evolving market indicates a vibrant future for the French cheese industry domestically and internationally.
Cheers to French Cheese
It’s clear that France’s title as “the country of a thousand cheeses” is not just a boast, but reflects its extraordinary dedication to cheese-making. The variety of cheeses, each with own characteristics and flavours, showcases the nation’s agricultural diversity and culinary expertise.
Exploring the concept of terroir in France offers a fascinating insight into how the country’s diverse regions, landscapes, climates, and traditions have shaped its rich and varied cheese, food and wine culture.
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