Semi-Hard Cheeses from France

Salers is a semi-hard pressed cheese from the Cantal department in France's Massif Central, made only between 15 April and 15 November. Wheels weigh about 40 kg (88 lb) and age in caves for three to forty-five months. It has …

Abondance is a semi-hard raw cow's milk cheese from the Haute-Savoie department of France, named after the commune where it is made. A wheel weighs about 10 kg (22 lb), and the cheese has held AOC status since 1990.

Cantal is a firm, uncooked cow's milk cheese from the Auvergne region of central France and one of the oldest cheeses in the country. Its tangy, buttery flavor recalls Cheddar and sharpens with age, from the mild jeune to the …

Ossau-Iraty is a sheep's milk cheese from the Northern Basque Country and Béarn in south-western France. Uncooked and pressed, it is smooth, creamy and firm, and has held appellation d'origine contrôlée status since 1980.

Mini Babybel is a small Edam-style snack cheese from Le Groupe Bel of France, sold as individually waxed wheels in a netted bag. It is made with pasteurised milk and vegetarian rennet, and it is naturally lactose-free.

Crottin de Chavignol is a small cylindrical goat cheese from the Loire Valley and the claim to fame of the village of Chavignol. It tastes subtle and slightly nutty, and it is sold at three stages of ripening, from a …

Selles-sur-Cher is a goat milk cheese from Centre-Val de Loire, France, first made in the 19th century in the commune it is named for. It comes as a small charcoal-dusted cylinder of about 150 g, known for its grey-blue mould …

Laguiole is a pressed, uncooked cheese from the Aubrac plateau in southern France, made only from raw Simmental or Aubrac cow's milk. Protected by AOC since 1961, it is the main cheese in aligot, the regional dish of mashed potatoes …

Emmental français est-central is a French Emmental from Franche-Comté with PGI status under EU law. It is a medium-hard cow's milk cheese of the Swiss type, recognized by the natural holes in its yellow paste.

Tomme du Jura is a cow's milk cheese from the Jura mountains of Franche-Comté, sold mostly near where it is made. It is a pressed uncooked wheel with a greyish moldy crust, a paste full of small holes, and a …

Mimolette, or boule de Lille, is a pasteurized cow's milk cheese from around Lille in northern France. It is known for its orange paste, its cantaloupe-like sphere, and a grey rind pitted by the cheese mites that live on it.

Fourme d'Ambert is a semi-hard blue cheese from the Auvergne region of France, sold in a narrow cylinder. One of the country's oldest cheeses, it dates back to Roman times and is inoculated with Penicillium roqueforti.

Abbaye de Belloc is a semi-hard cheese from the Pays Basque in the French Pyrenees, made from unpasteurized Manech ewe milk and aged 6 weeks to 6 months. It is known for a nutty, caramelized flavor and a lanolin aroma.

Emmental de Savoie is a French cheese from Savoie with EU protected geographical indication status. It belongs to the Emmental family of yellow, medium-hard Swiss-type cheeses known for the natural holes in their paste.

Tomme de Romans is a semi-hard, blue-veined cheese made from pasteurized cow's milk in the Rhone-Alpes region of France. Its texture is firm yet smooth, making it easy to slice or crumble. The flavor profile is a pleasant combination of …

Pyrénées Brebis is a traditional sheep's milk cheese from the French Pyrenees. It has a firm texture and a rich, buttery flavor, with nutty undertones that become more pronounced as the cheese ages. Often enjoyed on its own, it can …

Etorki is a firm sheep milk cheese from Mauléon-Licharre in the French Basque country. Pressed but not cooked and matured for seven weeks, it is known for a smooth, supple, velvety body sold in ten-pound cylinders.

Abbaye de Belval is a semi-hard cheese made from cow's milk in France. It has a fat content ranging from 40-46%, contributing to its rich and creamy texture. The cheese has an aromatic scent, which is complemented by its washed …

Raclette de Savoie is a pressed, uncooked cheese from France. It is made from raw or heat-treated cow's milk. The cheese is traditionally matured for a minimum of eight weeks. It has a washed rind that is yellow to brown …

Bergues cheese is a semi-hard cheese made from unpasteurized cow's milk in the town of Bergues, France. It has a fat content ranging between 15-25%, contributing to its creamy texture. The cheese is characterized by a subtle and sweet flavor …