Soft Cheese

Discover good French cheeses with a tender heart

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Reblochon

This cheese from Savoie offers an ivory paste with a fine and nutty flavor creating a strong contrast with its intense cellar odor preserved by its rind.

Accompany this cheese with the bread and the following drink :

Nut Bread.

Roussette de Savoie.

Brie de Meaux

This cheese from Meaux (a town near Paris) has a white and deliciously fluffy rind offering a nutty taste that takes on body as it matures.

Accompany this cheese with the bread and the following drink :

Sourdough bread.

Champagne.

Roquefort

Comes from Aveyron and has a firm white body, hollowed out with beautiful bluish green taverns. Its fine and pronounced flavor has a remarkable palatability without being spicy.

Accompany this cheese with the bread and the following drink :

Rye bread.

Sweet red wine or Porto.

Crottin de Chavignol

From the Alps, this cheese has an ivory or yellow white paste depending on its ripening and releases a crepe taste (goat's milk) without stinging.

Accompany this cheese with the bread and the following drink :

Sage bread.

White Sancerre.

Saint Nectaire

Originating in the volcanic plateaus of Auvergne, it contains a yellow paste. Creamy and smooth, it offers a pronounced regional flavor.

Accompany this cheese with the bread and the following drink :

Sourdough bread with hazelnuts.

Beaujolais or Gamay d´Anjou.

Camembert

Comes from Normandy and has a light yellow paste with a ribbed rind sprinkled with a light white down. Delicate and slightly salty taste.

Accompany this cheese with the bread and the following drink :

Apple bread.

Boucher Cider.

Le Pont-L'Evêque

Originally from Normandy, has an orange rind tending to red and a supple body.
Powerful and tender at the same time, this cheese is delicious thanks to its local flavors.

Accompany this cheese with the bread and the following drink :

Champagne bread.

Brut Cider.

Morbier

Morbier is a cheese made from raw cow's milk, with an uncooked pressed paste. It originates from the farms and fruit farms of Doubs and Jura. In winter, the farmers of Franche-Comté did not have enough milk to make the large cheese wheels from which it first appeared.

Accompany this cheese with the bread and the following drink :

Cereal bread.

Dry white wine: Arbois Blanc. .