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In the U.S., cheese is usually a supporting player — melted on pizza, tucked into burritos, layered in sandwiches, or baked into mac and cheese. Even when we serve cheese solo, it’s often surrounded by bread, crackers, or Instagram-worthy spreads of fruit, nuts, and charcuterie.
But in France, cheese is the star of the plate. It’s not unusual to see people enjoying a selection of cheeses on their own — no bread, no crackers, just pure cheese appreciation. And honestly, it’s a tradition worth borrowing.
If you’re lucky enough to have a good cut-to-order cheese shop nearby, the smartest way to build a truly memorable cheese plate is to chat with the cheesemonger. They’ll guide you, let you sample, and help you curate flavors that balance beautifully.
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Guidelines for Building a Great French Cheese Plate 🧀🇫🇷
Creating a cheese plate the French way is about balance, beauty, and respect for the product. A thoughtfully chosen assortment can transform a casual evening into something special. Here are a few key principles to keep in mind when building your own French cheese board:
Choose the right number of cheeses.
A small selection is usually more satisfying than trying to include everything. Aim for three to five cheeses, enough to give variety without overwhelming the palate. Odd numbers often look more visually appealing on a board, and three cheeses already provide plenty of contrast in taste and texture.
Balance textures and flavors.
The classic formula is simple: include something firm, something soft, and something blue. For example, you might pair an aged Comté (firm and nutty), a creamy Brie (soft and buttery), and a Roquefort (salty and sharp). Mixing milk types adds even more dimension — try combining cow’s, goat’s, and sheep’s milk cheeses for a broader flavor experience.
Think about the season.
Just like fruits and vegetables, cheeses also have their seasons. Fresh goat cheeses shine in spring and summer, when animals graze on lush grass and the flavors are light and bright. In the colder months, richer varieties like Camembert or Brie de Meaux provide comforting, earthy notes that suit heartier meals.
Serve cheese at the right temperature.
Cold cheese can taste flat and lose its texture. Take it out of the fridge at least 30 to 60 minutes before serving so it has time to soften and release its aroma. Ideally, buy only what you plan to eat that day — freshly cut cheese rarely benefits from long refrigeration.
Presentation matters.
Arrange cheeses with space between them so each variety can be appreciated on its own. Use a clean board or plate, and if you like, add a few simple accompaniments such as sliced apples, fresh figs, or walnuts — but let the cheeses remain the stars of the show.
French Hard Cheeses 🧀⛰️
France is world-renowned for its soft and creamy cheeses, but its hard cheeses carry just as much tradition and depth of flavor. These firm varieties often come from mountainous regions, where cheese-making developed as a way to preserve milk for long winters. They bring nuttiness, richness, and complexity to any cheese plate.
Comté — the Alpine classic
Perhaps the most iconic French hard cheese, Comté hails from the Jura region near the Alps. It’s a cow’s milk cheese with a flavor that changes with the season and the aging process. Younger wheels, aged 12 to 18 months, have a smooth, nutty sweetness with hints of butter. Older versions, aged two years or more, are drier, crumblier, and packed with deep savory notes, sometimes described as oniony or beefy, with crunchy crystals that develop during maturation.
Tomme de Savoie — rustic charm
For something more rustic, Tomme de Savoie is a farmhouse-style cheese made from raw cow’s milk. It’s easy to enjoy thanks to its mild tang and earthy undertones. Its grayish rind looks rugged and natural, reflecting the traditional methods used in its production. Each wheel can taste slightly different depending on the microflora in the cellar, giving Tomme an unpredictable but always delightful character.
Ossau-Iraty — the pride of the Basque region
From the Pyrenees comes Ossau-Iraty, a sheep’s milk cheese with a firm texture and buttery, nutty flavor. It has a smooth, golden rind and a dense interior that’s rich yet approachable. This cheese carries the essence of the mountains where it’s made, offering something unique compared to more familiar French varieties. It’s less well-known outside France but well worth seeking out.
Mimolette — the bright orange surprise
Visually striking with its deep orange color, Mimolette is often compared to Dutch Gouda or Edam but has its own playful personality. It’s a cow’s milk cheese with a firm texture and sweet, caramel-like notes that resemble butterscotch. Its cratered rind once developed from tiny cheese mites (a traditional part of the aging process), though most versions exported today are cleaned. Even so, Mimolette remains a fun, vibrant addition to any cheese board, especially for guests who enjoy something bold and colorful.
Why include hard cheeses?
Adding one or two hard cheeses to a French cheese plate provides contrast in both texture and taste. Their nutty, savory complexity balances beautifully with softer varieties and rounds out the overall experience.
French Blue Cheeses 💙🧀
No French cheese plate feels complete without a touch of blue. Known for their bold flavors and striking marbled appearance, French blue cheeses range from sharp and tangy to mild and creamy. They not only add visual drama to a cheese board but also provide a unique flavor contrast to softer or nuttier varieties.
Roquefort — the legendary blue
Often referred to as the “king of cheeses,” Roquefort has a centuries-long history and is made from raw sheep’s milk aged in the caves of southern France. Its crumbly texture and intense, tangy flavor come from the distinctive blue veins running through the cheese. The taste is rich, salty, and slightly spicy, making it a must-have centerpiece for any authentic French cheese selection.
Bleu d’Auvergne — milder and versatile
If Roquefort feels too intense, Bleu d’Auvergne offers a more approachable option. Made from cow’s milk, this blue is creamier, milder, and carries hints of earthiness along with subtle spice notes. It’s versatile in the kitchen — easy to crumble over salads, melt into sauces, or enjoy on its own with a piece of fruit.
Bleu 1924 — a mixed milk revival
Inspired by historic recipes, Bleu 1924 combines cow’s and sheep’s milk for a unique twist on the classic French blue. It balances the tangy punch of sheep’s milk with the creaminess of cow’s milk, resulting in a complex but smooth profile. The mixed flavors make it an intriguing choice for adventurous cheese lovers who want something different from the classics.
Why include a blue?
Blue cheeses provide intensity and balance on a cheese plate. Their sharpness complements sweet accompaniments like honey, figs, or pears, and pairs beautifully with dessert wines or fortified wines such as Sauternes or Port. Even a small wedge can elevate the entire experience.
French Soft Cheeses 🍶🧀
Soft cheeses are where France truly shines. From mild and creamy to bold and pungent, these varieties offer the widest range of flavors and textures, making them essential for a well-rounded cheese plate. Their rich, delicate nature ensures that every bite feels indulgent, whether paired with fruit, wine, or simply savored on their own.
Fresh goat cheeses (chèvre)
In spring and summer, when milk is freshest, soft goat cheeses are especially delightful. Classic Loire Valley varieties like Selles-sur-Cher or Sainte-Maure stand out with their ash-dusted rinds, tangy flavors, and creamy interiors. These cheeses bring a grassy, slightly citrusy character that pairs beautifully with crisp white wines such as Sauvignon Blanc or Sancerre.
Brie and Camembert — bloomy rind classics
Perhaps the most famous of the French soft cheeses, Brie and Camembert are cow’s milk varieties with a white, bloomy rind and a soft, luscious interior. They are buttery, slightly mushroomy, and can range from mild and delicate to more savory and funky, depending on the aging process. A well-aged Brie de Meaux or Camembert de Normandie can be wonderfully earthy and aromatic, while triple-crème Bries like Brillat-Savarin or Délice take richness to a whole new level, offering a luxurious, melt-in-your-mouth creaminess.
Triple-crème indulgences
If you want the ultimate in decadence, triple-crème cheeses are the way to go. With extra cream added during production, these cheeses (like Brillat-Savarin) are incredibly soft, spreadable, and rich. They balance a buttery sweetness with delicate mushroomy notes, making them perfect for special occasions.
Washed-rind cheeses — the funky side of France
For the boldest cheese lovers, washed-rind varieties like Époisses deliver unforgettable intensity. Recognizable by their orange-hued rinds, these cheeses are washed in brine or alcohol during aging, which develops their signature aroma and gooey texture. Inside, they’re creamy, savory, and sometimes meaty, with flavors that linger long after the first bite. These cheeses are best enjoyed in cooler months when their richness feels especially comforting.
Why soft cheeses belong on every plate
Soft cheeses provide contrast to harder and sharper varieties, balancing the board with creaminess and depth. They pair wonderfully with fresh fruit, honey, or nuts, and can be enjoyed with both red and white wines. From a mild chèvre to a powerful Époisses, they invite exploration of the full spectrum of French cheese-making tradition.
Cheeses You’ll Want to Try In France (and Why You Rarely See Them in the U.S.)
U.S. regulations prohibit the sale of raw-milk cheeses aged fewer than 60 days, which means some of France’s most expressive soft cheeses never cross the Atlantic in their traditional form. If you’re traveling in France (or lucky enough to live there), seek out these classics as they’re meant to be tasted:
St. Marcellin (raw-milk, young)
A petite, bloomy-rind cow’s-milk cheese that often arrives nestled in a little crock. Warm it gently in the oven until it just quivers: the texture turns custardy, the aroma blooms, and the flavor lands somewhere between sweet cream and hazelnut with a faint lactic tang. Pasteurized versions exist abroad, but the raw-milk rendition is more delicate and complex.
Camembert de Normandie (AOP)
The benchmark Camembert is made with raw milk and develops a thin creamline under the rind that ripens toward earthy, mushroomy, sometimes barnyard notes as it ages. Pasteurized imitations can be pleasant, but the raw-milk AOP wheel ripens with far greater nuance and length.
Abbaye de Belloc
A semi-firm sheep’s-milk cheese from Benedictine monks in the Basque country. Expect notes of toasted nuts, caramel, and clean lanolin, with a supple, slightly elastic paste. Availability in the U.S. can be sporadic; it’s far easier to find—and often better matured—at French fromageries.
Traditional Mimolette (with natural rind mites)
That vivid orange, cannonball-shaped cheese is famous for its cratered rind, shaped in part by harmless cheese mites during aging. The classic French wheels can show a subtle citrusy “lemon-zest” lift alongside butterscotch and roasted-nut notes. Exported versions are often cleaned more aggressively, so the full effect is best experienced in France.
Other raw-milk gems to watch for
- Raw-milk Brie de Meaux / Brie de Melun (AOP): oozy, vegetal, deeply savory when perfectly ripe.
- Livarot, Pont-l’Évêque, Époisses: washed-rind powerhouses that are funkier and silkier in raw-milk form.
- Loire Valley goat cheeses (very young, raw-milk Selles-sur-Cher, Valençay, Sainte-Maure): brighter acidity, more vivid minerality, and a silky creamline you rarely get elsewhere.
How to enjoy them like a local
- Buy small quantities and eat them at peak ripeness (ask the cheesemonger for “à point”).
- Transport them at cool room temperature and serve just below room temp—never fridge-cold.
- Pair simply: a crusty baguette, seasonal fruit (apples, pears, grapes), and a regional wine (Sancerre with Loire chèvre; Normandy cider with Camembert; a rustic Basque red with Abbaye de Belloc).
If you love French cheese in the U.S., a visit to a good French fromagerie can feel like turning the dial from “stereo” to “surround sound.” The same names—tasted in raw-milk, properly ripened form—become entirely new experiences. Bon voyage, and bon fromage!
Drinks to Go With French Cheese 🍷🥂🥃
Wine and cheese may be the most iconic duo in French culture, and the guiding principle is simple: what grows together, goes together. Pairing wines and cheeses from the same region often creates a natural harmony, as both are shaped by the same climate, soil, and traditions.
Classic regional pairings
- Loire Valley goat cheeses (like Valençay or Selles-sur-Cher) shine with a crisp glass of Sancerre or Pouilly-Fumé, whose minerality mirrors the tangy freshness of chèvre.
- Époisses, with its pungent washed rind and creamy interior, is a natural match for a red Burgundy, both bold yet elegant.
- Roquefort pairs beautifully with a sweet wine like Sauternes or Banyuls, where the honeyed notes soften the cheese’s salty tang.
- Comté sings alongside a Jura wine, especially vin jaune, with its nutty, oxidative flavors echoing the cheese’s depth.
Beyond wine: creative pairings
While wine is the traditional partner, don’t hesitate to experiment. Champagne, with its lively bubbles, cleanses the palate when paired with rich triple-crème cheeses like Brillat-Savarin. Normandy cider offers a refreshing balance to the earthy creaminess of Camembert. Even beers — like a malty Belgian ale or a crisp French farmhouse saison — can highlight the savory or sweet aspects of many cheeses.
Unexpected companions
Though less conventional, spirits and other beverages can occasionally unlock surprising flavors. A smoky Scotch may tease out citrusy brightness in a young goat cheese, while an herbal gin can elevate the fresh, lactic notes of softer varieties. Honey-sweetened herbal teas, or even coffee, can create unusual but satisfying matches for creamy or nutty cheeses.
The golden rule
Pairings are both science and art. Regional traditions provide a reliable starting point, but the best discoveries come from curiosity. Try combinations, trust your palate, and notice how each sip transforms the cheese — and vice versa.
Accompaniments for French Cheese 🥖🍒🍯
In France, cheese is often enjoyed on its own, without elaborate boards or endless extras. The cheese itself is the centerpiece — rich, complex, and satisfying enough to be eaten in simple wedges. Still, a few thoughtful accompaniments can enhance the experience without overshadowing the main attraction.
Bread and crackers
A crusty baguette is the most classic partner to French cheese. Its airy crumb and crunchy crust provide the perfect vehicle for spreading a gooey Camembert or Brie. Crackers are less traditional in France but can be useful for cleansing the palate between stronger cheeses. If you use them, choose mild varieties that won’t compete with the flavors on the board.
Sweet pairings
Preserved cherries, cherry jam, or cherry compote are a timeless match for Basque cheeses and tangy goat cheeses, balancing saltiness with fruit sweetness. Honey is another beloved companion, especially with fresh chèvre or bloomy rind varieties. Light, floral honey works best, as it highlights rather than overwhelms delicate flavors. Seasonal fresh fruits — pears, apples, figs, or grapes — are also excellent additions, while dried fruits like apricots or dates provide chewy texture and concentrated sweetness.
Savory pairings
Cornichons, those tiny French pickles, add brightness and acidity, cutting through the richness of creamy or pungent cheeses. For a heartier spread, cured meats are often included:
- Jambon de Bayonne (aged ham) complements nutty hard cheeses like Comté.
- Jambon de Paris (mild, unsmoked ham) pairs effortlessly with softer cheeses for a lighter bite.
- Saucisson sec (dry-cured sausage) offers a rustic, savory edge that balances strong blues or robust washed-rind varieties.
Less is more
The French approach to a cheese plate is refreshingly minimalistic. Instead of overflowing spreads, a few carefully chosen accompaniments serve to highlight — not hide — the cheese. A slice of baguette, a spoonful of honey, or a handful of fresh fruit is often all that’s needed to create a truly authentic experience.
