- Boursin, a triple-cream cheese made with cow’s milk, is usually flavored with herbs or garlic. It’s a rich, triple-cream cheese that pairs well with bread and can be used in sauces and vegetable dishes. Browse recipes.
- Brie, a soft cow’s cheese, is produced from whole or semi-skimmed milk. Pale in color with a creamy texture, its taste is rich and fruity. Brie is wonderfully gooey when baked in pastry or melted in a fondue. Browse recipes.
- Camembert is made from pasteurized cow’s milk. It starts off soft and crumbly but gets creamier after aging. Its delicate salty flavor is best when at room temperature and pairs well with fruits and nuts.
- Chevre, a goat cheese, is pale white, mild and creamy when young. Older Chevre is dry and firm, with a slightly sharper flavor. Use it in salads, omelets, soufflés, and gallettes.
- Munster is a smooth, semi-soft cheese made from cow’s milk. It’s not to be confused with Muenster, which is the American-made version. French Muster is yellow and has a strong aroma and tangy taste.
- Roquefort is creamy, soft cheese made with sheep’s milk. It’s a blue cheese, but has a stronger blue flavor.
- Neufchâtel, as made in France from cow’s milk, is a soft unripened cheese. As it ages, taste and aroma increase in pungency. Don’t mistake American-made Neufchâtel, which is a low-fat cream cheese, for this French classic.