9 Must-Try French Cheeses for Your Next Gourmet Adventure

In France, cheese isn’t just food – it’s a way of life. Born from lush pastures and perfected by generations of artisans, French cheeses tell the story of their unique regions, from the creamy indulgence of Brie and Camembert to the nutty depths of Comté and Cantal. With more than 400 varieties to discover, each taste is a journey through history and terroir. Ready to explore the country's most iconic flavours? Let’s begin your gourmet adventure.

French cheese-making traces its roots to ancient Gaul, but it truly blossomed in the Middle Ages, when monasteries refined ageing methods such as washing, brining and cellar maturation to develop complex flavours and textures. The 1860s marked a turning point with Louis Pasteur’s invention of pasteurisation, enabling wider production and distribution. Today, France’s artisanal cheeses stand as a proud symbol of heritage and terroir, each bite capturing centuries of tradition and the unique character of its region.

Perhaps the most famous of all French cheeses, Camembert is known for its creamy texture, bloomy rind and pungent aroma. The village of Camembert in Normandy is the birthplace of this cheese, which was first crafted in the late 18th century by local farmer Marie Harel. What makes Camembert special is its traditional recipe and affinage (ageing process) in cool cellars, developing that signature earthy aroma. 

• Tasting tip: Pair Camembert with a crisp apple cider from Normandy or a glass of light red wine like Pinot Noir. Try it fresh or slightly warmed with crusty baguette and a dollop of local chutney.
• Where to try it: Camembert, Normandy. Don't miss visiting the Maison du Camembert museum (61 Rte Marie Harel, 61120 Camembert) to dive deep into its history and watch cheesemakers at work. 

Made from raw sheep's milk, Roquefort is renowned for its sharp, tangy flavour and crumbly yet creamy texture. What sets it apart is the unique maturation process in the natural limestone caves of Roquefort-sur-Soulzon. These caves provide the perfect humidity and temperature for the distinctive Penicillium roqueforti mould to flourish. Roquefort holds an AOC (Appellation d’Origine Contrôlée), which strictly controls its production to maintain quality. 

• Tasting tip: Serve with sweet accompaniments like honey or figs to balance the intense saltiness. Roquefort pairs wonderfully with Sauternes or robust red wines.
• Where to try it: Roquefort-sur-Soulzon, Occitanie, 30 minutes from Mercure Millau Hotel in southwest France. You can visit local cheese caves for guided tastings and tours that reveal the secret affinage techniques.

Brie de Meaux is one of the oldest French cheeses and was once a favourite of Napoleon, who was said to have demanded it at every meal. Known for its buttery, creamy texture and delicate floral aroma, it boasts a mild yet rich flavour. Traditionally made from raw cow's milk, Brie de Meaux is an essential part of any French cheeseboard.

• Tasting tip: Enjoy Brie with crusty baguette and a glass of Crémant or Champagne for a luxurious pairing. A sprinkle of freshly ground pepper enhances its complexity.
• Where to try it: Meaux, Île-de-France region, 45 minutes' drive from Mercure Marne la Vallée Bussy St Georges Hotel. Every September, the village of Meaux hosts a Brie festival with tastings, music and local produce stalls. 

Dating back to Roman times, Cantal is made in the fertile volcanic region of Auvergne, whose mineral-rich pastures provide ideal grazing for cows. It boasts a firm texture with a strong, slightly spicy flavour that develops as it ages, while its hard rind encases a dense interior perfect for grating or slicing. Other cheeses to try from France's gastronomic heartland include Saint-Nectaire, Bleu d'Auvergne and Fourme d'Ambert.  

• Tasting tip: Cantal pairs beautifully with a glass of regional red like Saint-Pourçain or a crisp white. It’s fantastic melted in traditional dishes or on a cheese platter with a dollop of local chutney.
• Where to try it: Saint-Flour, Auvergne-Rhône-Alpes. Explore the weekly market in Saint-Flour for fresh cheeses, meats and local produce. 

The Loire Valley is famed for its delicate French goat's cheeses, known collectively as chèvres. Varieties like Crottin de Chavignol and Sainte-Maure-de-Touraine showcase the diversity, from crumbly and tangy to creamy and smooth. Goat's cheese from this region often features a slightly tart flavour with a chalky texture and sometimes a washed rind.

• Tasting tip: Pair Loire chèvres with crisp Sauvignon Blanc wines from Sancerre or Pouilly-Fumé. Serve with fresh figs, honey and a warm baguette.
• Where to try it: Sancerre, Sainte-Maure-de-Touraine. Visit local fromageries and vineyards offering combined cheese and wine tastings. Don’t miss the Sunday market in Sancerre, an atmospheric place to sample artisan products.

Comté is a hard cheese with a nutty, buttery flavour and a complex aroma that varies with the season and the flora grazed by cows. It’s matured for months in cellars, giving it a rich character with hints of fruit, nuts and caramel. Legend says Comté was a favourite of French kings, who prized its complex flavours. 

• Tasting tip: Comté pairs perfectly with Jura’s own sparkling Crémant or white wines like Savagnin. It’s equally divine on a cheeseboard with rustic charcuterie.
• Where to try it: Poligny, Jura, Bourgogne-Franche-Comté. Don’t miss visiting the Maison du Comté (1 Rue de la Maison du Comté, 39800 Poligny) for tastings and cellar tours.

Reblochon is the soul of Alpine cuisine, celebrated for its creamy texture and mild, nutty flavour. Its name means 'to milk again', referring to a 14th-century practice where farmers secretly re-milked cows to avoid feudal taxes, resulting in richer, fattier milk perfect for cheesemaking. Reblochon is famously used in tartiflette, the comforting Savoyard dish of potatoes, lardons and onions baked under gooey melted cheese.

• Tasting tip: Enjoy Reblochon with white wines like Apremont or Roussette de Savoie. Try it on a French cheeseboard or melted over potatoes in a rustic tartiflette.
• Where to try it: Thônes, Haute-Savoie, in the foothills of the French Alps. 

Ossau-Iraty is one of only two sheep’s milk French cheeses to hold AOC status. Produced in the Pyrenean valleys of Ossau and Iraty, it has a firm yet creamy texture with a mild, nutty sweetness. Traditionally made by Basque shepherds, it pairs beautifully with the region’s dark cherry jam – a signature tasting combination. Its smooth, amber-coloured rind hides a pale, ivory paste rich in flavour.

• Tasting tip: Enjoy Ossau-Iraty with a glass of Irouléguy red or a Basque cider. 
• Where to try it: Laruns, Saint-Jean-Pied-de-Port, Basque Country & Béarn. Sample it at village markets like Laruns or at local fromageries.

• Tasting tip: Serve Munster with dark rye bread and a glass of local beer or white wine. It also melts wonderfully in traditional Alsatian dishes.
• Where to try it: Munster, Alsace, about 45 minutes from Mercure Colmar Centre Unterlinden. Visit the Munster Cheese House (23 Rue de Munster, 68140 Gunsbach) to taste and learn about production.

As you taste France’s most beloved cheeses, you’ll not only be treating your tastebuds, but experiencing centuries of tradition, craftsmanship and passion. From bustling markets to rustic farmhouses, each cheese offers a story waiting to be discovered. Thanks to Mercure’s focus on regional flavours, every stay places you just steps away from an unforgettable culinary adventure. So pick a point on the map and embark on an inspiring voyage of discovery through France’s gourmet cheese trails.