Celebrate summer with some of Europe’s most cherished cheeses

Get ready to have a French love affair with the country’s huge range of delectable cheese varieties

Whether you’re adding brie to a sandwich, dunking bread into a baked camembert or grating Comté into macaroni cheese, you probably already use French cheeses in your everyday meals. But what is it that makes them so popular across Europe and beyond?

Read on to discover some top picks and how you can use them to elevate your favourite summer recipes.

Why are there so many types of cheese in France?

Renowned for their flavour, quality and versatility, French cheeses are extraordinarily diverse, with each variety reflecting the unique dairy traditions of that part of Europe.

Though the basic principles of cheesemaking are always the same, the texture, shape and taste of a cheese can vary depending on many factors, including milk type, production techniques and maturation time. This is why France is home to thousands of different cheeses, from soft and creamy to hard and aged, the fruits of each region's terroir and ancestral know-how.

What are the most widely used varieties?

Some of the most famous examples include brie, a soft, mould-ripened cheese with a bloomy white rind, and camembert, which is similar but often has a stronger, earthier flavour. The latter is also deliciously gooey when baked – as are époisses and vacherin mont d'or.

If you prefer a hard cheese, Comté and Cantal offer complex flavour profiles that range from sweet and nutty to deep and savoury, while French gouda is milder. There are plenty of blue cheeses to choose from as well, including bleu d’Auvergne and fourme d’Ambert, which are known for their tangy, salty flavour and creamy texture.

How to enjoy them during summer

When it comes to using French cheeses in your seasonal dishes, the options are truly endless. The soft varieties are great for slicing and adding to sandwiches, toasties or frittatas, while the blue ones can be sprinkled over salads, pizzas or pasta for extra richness.

The harder cheeses are ideal for picnics, as they travel well and can be cut into cubes for sharing. You could also try flaking them over summery vegetable tarts or melting them into lighter dishes, such as quiches or egg muffins.

Alternatively, if you want to sample an array of French varieties, you could use them to create a beautiful grazing board, complete with crusty bread, salty charcuterie and sweet fruits and chutneys, for the perfect balance of flavours.

A brief history of French cheese

Cheesemaking in France dates right back to the country’s birth. After the fall of the Roman empire, monasteries played a key role in preserving and refining existing techniques, which led to the creation of enduring varieties, such as munster, pont-l’évêque and maroilles.

From the 13th century, production grew across French farms, with regional cheeses emerging and being passed down through generations of local women. By the 19th century, scientific advances and improved transportation had paved the way for wider distribution across borders, so many more people could enjoy the country’s cheeses.

Today, France produces many different varieties of cheese, including 46 that have been awarded PDO (Protected Designation of Origin) status to protect their production methods and guarantee their authenticity.

Want to learn more about French cheese?

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or FranceAgriMer. Neither the European Union nor the granting authority can be held responsible for them.