Crumbly Cheeses from France
Explore crumbly cheeses from France, including regional specialties and well-known favorites.
Blue
Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.
Country: France
Milk Type: Cow's, sheep's or goat's milk
Texture:
Creamy
,
Crumbly
,
Granular
,
Soft
Flavor: Sharp, Tangy, Savory, Salty, Pungent
Valençay
Valençay is an unpasteurised goat cheese from the province of Berry in central France, shaped like a truncated pyramid and dusted with charcoal. It tastes fresh and citric when young, and nutty with age.
Country: France
Milk Type: Goat's milk
Texture:
Soft, crumbly, creamy
Flavor: Goat, undergrowth, floral hints
Picodon
Picodon is a small goat's milk cheese from the Rhône area of southern France, made mainly in the Ardèche and Drôme. Its name means spicy in Occitan, and it is known for a dry, fine paste that hardens and sharpens …
Milk Type: Goat's milk
Texture:
Semi-soft, crumbly
Flavor: Frank, capric with notes of nut and mushroom, occasional pungency
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