There are about 400 different types of French cheese. France is famous for its largest number of cheese varieties. One can find almost every type of cheese in France as there are so many various types of French cheese ----- fresh, aged, hard, soft, cow milk cheese, goat cheese and  many more. It is very interesting to know that these various types of French Cheese are made by small co-operatives and independent units who make the cheese in their own style and thus creating a difference in taste, texture and flavors.

On a broader classification, there are eight categories of cheese made in France.

Fresh Cheese: Made from the milk of cow, goat and sheep, this cheese is white and contains water. The regular ingredient for making cheeses, rennet, is not used in this cheese. Curd is used, instead for this cheese preparation. Relished widely in many recipes, the cheese also tastes well when eaten as yoghurt. Brousse and Petit Suisse are two popular fresh French cheese varieties.

Soft Cheese with Natural Rind: Mostly eaten after the main course, soft cheese with natural rind is a cow’s milk cheese. This cheese is soft, white and floury in texture. The cheese is usually aged for about a period of one month.  Brie, Camembert, Neufchatel cheese and Chaource are some of the varieties of soft cheese.

Soft Cheese with Washed Rind: This cheese is also made from milk of a cow; however, this cheese goes through a washing procedure in order to prevent formation of surface molds. Munster cheese, Pont l'Eveque and Reblochon cheese are the two types of soft French cheese.

Pressed and Cooked Cheese: Mainly used as topping in many recipes, the cheese is made from pre heated curd which is later pressed. The cheese is made in large cylinders and is aged for a long duration. Pressed and cooked cheese is mostly prepared in the mountainous regions of France. Emmental and Gruyère are some common varieties of pressed and cooked cheese.

Pressed Cheese:The cheese is called so as this cheese goes through a pressure treatment to drain its extra moisture content. Further the cheese is monitored in controlled conditions where it is washed, brushed, turned and aged for a few months. The cheese tastes great and the two most popular varieties of pressed cheese are Cantal and Ossau-Iraty.

Blue Cheese: Blue cheese is a strong flavored cheese with blue or green color lines on it. It is made with the milk of a cow and roquefort, a preparation from sheep’s milk. The cheese has a defined aroma and some of the known varieties of this chees are Bleu de Bresse and Roquefort cheese.

Goat Cheese: Though usually the goat cheese is made from goat’s milk, it is sometimes also made with milk of both cow and goat. Available in many shapes and sizes, Crottin de Chavignol and Pouligny-Saint-Pierre are two varieties of goat cheese.

Processed Cheese: When varieties of cheese are mixed together, processed cheese is made. Available in small shares, this cheese come in a variety of flavors such as garlic, onion, pepper and many other herbs.

With so many cheese varieties around, you have a perfect reason to 'say cheese'!

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