Better than Le Tour de France, le Tour de Fromage :) Let's discover French cheese regions one cheese at a time. Have a nice trip!
Brie de Melun from Ile de France (Paris' region)
Brie de Melun PDO is a bloomy-rind raw cow milk cheese. Some say it is the ancestor of all bries. It is smaller than Brie de Meaux because farmers near Melun were poorer, owned smaller farms and produced less milk. Its aromas are more intense and rustic than Brie de Meaux thanks to its lactic fermentation.
Munster from Alsace-Lorraine
Tomme de Savoie from.....Savoie
Brocciu from Corsica
Ossay-Iraty from the Pyrenees
Selles-sur-Cher from the Loire Valley
Livarot from Normandy
Bergues au Torchon from the North
Most of washed-rind cheeses are washed with salt water, Bergues gets some blond local beer. This cheese is quite low in calories (20% fat compared to 30% Maroilles) because it is made with skim milk. However, it can still be very creamy!
Mont d'or from Franche-Comté
Banon from Provence
As it's hot in the South, there is less nice green pastures, so fewer cows, and more goats!
Le Banon is one of the two PDOs in the area (with the Brousse du Rove fresh goat cheese). It's one of the few cheeses that are completely wrapped in chestnut leaves to prevent the cheese from drying and give it its characteristic softness and vegetal tannins.
Cantal from Auvergne
Cantal is almost a "portmanteau word" knowing how different it can be depending on the agings: the young Cantal is aged 1 to 2 months, it has a clear and pleasant milky and buttery flavors. The Cantal Entre-deux ("In-between") aged from 3 to 7 months offers flavors of hazelnut and fermented cream and finally the old Cantal (aged more than 8 months) is much sharper and can even be spicy!
There's Cantal for everyone!
Chabichou du Poitou from Charentes
Chabichou du Poitou is the 5th most produced PDO goat cheese. Finally, good news in the cheese world, producers agreed in August 19 2019 to use only raw milk for its production.