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Ripened but neither pressed nor cooked, these cheeses have a soft, creamy texture and a somewhat velvety rind, which is often edible.
Cheese with a powerful penetrating odor, originally from the Alsace region; it has a creamy texture and a smooth moist rind.
Somewhat soft cheese with a pronounced odor; its name derives from the town in Normandy where it is made.
Native to the area around Paris, it is similar to Brie but smaller; it contains from 45% to 50% milk fat.
Soft and easy to spread, France’s most famous cheese is smaller and slightly firmer than Brie.
Native to Brie, near Paris, it is one of the best-known French cheeses; among its many varieties is the one from Meaux.