10 French Cheeses You Need to Know

Cheese shop Androuet has an impressive history that goes back to 1909, with branches in London, Paris and Stockholm. Leo Guarneri, owner of the revered cheese institution, shares his must-stock French varieties

Rove des Garrigues
A beautiful fresh goat’s cheese from Provence-Alpes Cote d’Azur with subtle thyme, rosemary and lavender flavours

Pavé d’Auge
A holey soft cow’s milk washed rind cheese from Normandy with a strong spicy flavour

Délice des Cabasses
A fresh sheep’s curd cheese from the Midi-Pyrénées with a tangy, sweet flavour and refreshing finish

Lou Sounal
A soft sheep’s milk cheese from Lozère with a complex, earthy flavour

Brillat Savarrin
A triple cream cow’s milk cheese from Ile de France or Burgundy with a rich hint of crème frâiche, originally named by Mr Androuet

Bleu du Val d’Aillons
A blue veined cow’s cheese from Savoy with a melting, creamy texture

Salers
A hard, buttery cow’s cheese from Auvergne with a complex grassy and peppery and citrus flavour

Bleu des Basques
A blue veined ewe’s milk cheese from the south west of France (Basque country) with a hint of wild flowers and subtle flavour

A Casinca
A soft goats cheese with a washed rind. Robust, almost wild, Corsican goats roam freely over vast landscapes, infusing their milk with various herbal aromas

Charolais
A natural rind goat’s cheese. The composition of the cheese varies depending on the methods of each farm. There is no one way of making this cheese, some farmers use a mix of goat’s and cow’s milk. It tastes slightly nutty and has an intense flavour

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