Discover french cheese
Savor the smooth, firm texture and buttery, gently sweet nuttiness of France's first AOC (Appellation d'Origine Contrôlée) cheese, made from the milk of cows in the rich pastures of the Jura Mountains, and aged to the highest standards in eastern France. Producer Les Trois Comptois has been making cheese for more than 100 years using traditional methods.
First created more than two centuries ago, this cheese was originally made with milk left over from Comté production. It is beloved for the telltale line of ash that runs through its middle and the rich, compounding flavor of nuts and fruit. Producer Les Trois Comptois has been making cheese for more than 100 years using traditional methods.
A sharp nose and irresistible creaminess define this somewhat nutty, cow's milk blue cheese first created by a farmer who introduced a rye bread mold to his cheese. Produced by Livradois, the only family-owned cheesemaking business remaining in the Auvergne area.
Washed with pimiento, this semi-firm, gold medal winning sheep's milk cheese is mildly nutty, with pleasant sour hints and a creamy, somewhat crumbly texture. Producer Agour keeps old traditions alive with its small, family-owned company and regional specialty cheeses from the Pyrenees.
Using pasteurized cow's milk, this bold and savory cheese successfully recaptures the stronger, more traditional earthy flavor of raw milk Brie, resulting in velvety, oozing texture, distinctive aroma and a long-lingering, rich aftertaste. Produced by family-run Lactalis in Laval, Mayenne, the dairy region of western France.
Uniquely flavored, creamy and well-balanced, this goat's milk Brie has a telltale, hexagonal shape. Produced by Guilloteau, the French specialist in ultra-filtrated, soft-ripened cheese, made first from cow, goat and sheep's milks.
A rich, superbly flavored cheese made with milk from herds that graze on lush grasses in Normandy. Pleasant mushroom notes and luscious mouth feel make it unrivaled. Produced by Isigny Ste. Mère, a farmer's cooperative renowned for celebrating strong ties to the land, including utilizing energy from renewable resources.
An exterior resembling birch bark hints at this cheese's name, derived from the French word bucheron, or "woodcutter." A soft, goat's milk cheese, its texture is both dense and creamy. Producer Sevre & Belle is a moderately sized cooperative, known for its high standards, such as hand-ladling cheese, an extremely rare practice these days.
Pale yellow and freshly flavored, this light, nutty butter from a reknowned French cheesemaker has the ideal silkiness for melting. Sevre & Belle is a moderately sized cooperative, known for its high standards, such as hand-ladling cheese, an extremely rare practice these days.
The sweet, nutty denseness of this sheep's milk cheese is complex, buttery and unmistakable, transforming from supple and creamy in its youth to a matured firmness as it ripens. Producer Agour keeps old traditions alive with its small, family-owned company and regional specialty cheeses from the Pyrenees.
Thanks to careful filtration, this triple cream cheese is made with only the best, most highly-flavored parts of the cow's milk, resulting in exceptional unctuousness. Produced by Guilloteau, the French specialist in ultra-filtrated, soft-ripened cheese, made first from cow, goat and sheep's milks.
One of the country's oldest cheeses, its distinct, narrow cylindrical shape and dry, yellow rind capture within them the creamy, moist hints of blue mold and aged flavor that result from unpasteurized cow's milk. Produced by Livradois, the only family-owned cheesemaking business remaining in the Auvergne area.
Made with milk from eastern France's grass-fed Montbelliarde cows, this cheese is delicately handled throughout its production, with addictively smooth and buttery results. A quintessential French favorite, produced exclusively for Whole Foods Market® by family-run Lactalis in Laval, Mayenne, the dairy region of western France.
The traditional Swiss recipe for Emmental is at the core of this semi-soft cheese, best savored when youthful, moist and creamy. Produced in Brittany since 1988, its sweet and nutty notes shine thanks to the Pie Noire cow's milk used in production by family-run Lactalis in Laval, Mayenne, the dairy region of western France.
This mild and creamy sheep's milk cheese with seductive, sweet overtones is from the Basque region in the French Pyrenees. It's a very popular original produced by family-run Lactalis in Laval, Mayenne, the dairy region of western France.
Though similar to cheddar, the flavors of this yellow and ivory-colored cow's milk cheese develop from slightly acidified and lactic to fruity and intense as it ages. Produced by Livradois, the only family-owned cheesemaking business remaining in the Auvergne area.
