French cheeses are typically categorized by texture and production method:
Fresh Cheeses (Fromages Frais)
- Moisture content: 60-80%
- Aging: Days to weeks
- Examples: Fromage blanc, Faisselle, Brousse
- Characteristics: Mild, milky, often spreadable
- Lactose content: Higher than aged cheeses
- Storage: Refrigerate, consume quickly
Soft Cheeses with Bloomy Rind (Pâtes Molles à Croûte Fleurie)
- Moisture content: 50-60%
- Aging: 2-8 weeks
- Examples: Camembert, Brie, Chaource
- Characteristics: White, velvety rind from Penicillium candidum
- Dietary note: Rind is edible and vegetarian-friendly
- Accessibility: Creamy texture suitable for those with chewing difficulties
Soft Cheeses with Washed Rind (Pâtes Molles à Croûte Lavée)
- Moisture content: 45-55%
- Aging: 1-3 months
- Examples: Époisses, Munster, Maroilles
- Characteristics: Orange/pink rind from washing with brine, wine, or spirits
- Aroma: Often strong, but flavor is milder than scent
- Cultural note: Despite strong smell, these are prized in French cuisine
Semi-Hard Cheeses (Pâtes Pressées Non Cuites)
- Moisture content: 35-45%
- Aging: 2-6 months
- Examples: Cantal, Saint-Nectaire, Morbier
- Characteristics: Pressed but not heated during production
- Versatility: Excellent for cooking and melting
- Lactose content: Lower than fresh cheeses
Hard Cheeses (Pâtes Pressées Cuites)
- Moisture content: 30-35%
- Aging: 6 months to several years
- Examples: Comté, Beaufort, Gruyère
- Characteristics: Heated curds, pressed, long aging
- Nutritional note: High in calcium and protein
- Lactose content: Very low or none in well-aged varieties
Blue Cheeses (Pâtes Persillées)
- Moisture content: 40-50%
- Aging: 2-6 months
- Examples: Roquefort, Bleu d'Auvergne, Fourme d'Ambert
- Characteristics: Penicillium roqueforti creates blue veining
- Production note: Needles create air channels for mold growth
- Serving tip: Pair with sweet accompaniments to balance saltiness
Processed Cheeses (Fromages Fondus)
- Modern category: Developed in the 20th century
- Examples: La Vache qui Rit, Kiri
- Characteristics: Melted and reformed cheese with additives
- Advantages: Longer shelf life, consistent melting
- Dietary note: Check ingredients for additives