Bibress- A creamy cheese with a flavor similar to a mild blue cheese.
Brie de Meaux- One of the original, authentic Brie cheeses, named after the city in which it is made.
Brie de Melun - Another authentic variety of this famous cheese, also named after the city where it is made.
Bache Lorraine- Similar to Brie in texture and flavor.
Cambree- This newcomer is a combination of Brie and Camembert, with 50 per cent butter fat.
Caprice des Dieux - A slightly creamier than Camembert with an edible crust.
Carre de 1’ Est -Similar in flavor to Brie, but milder. As with most of this variety, the crust is edible.
Chaource - A specialty of Champagne country, this cheese is creamy, plump and round in shape. Its white crust is edible.
Coulommiers - Made in the same region as Brie, it is smaller in size, plumper than its cousin, but similar in flavor and texture.
Fol Amour-Made in the north of France, and similar to Brie in flavor and texture.
St. Benoit - A specialty of the area of Orleans, it is made from skimmed cow’s milk and is in the shape of a small, thick disk. Inside it is ivory-colored and very creamy.
Valdieue - This cheese is a close cousin to Carré de 1’ Est, in shape, size and flavor.
Valmeuse - This is again in the Brie family, but it contains a special stabilizer to retard ammoniation.
Babybeh - Made from cow’s milk, this cheese is firm in texture and retains its freshness because it is enveloped in a red parrafin wrapper. It has a slightly nutty flavor.
Bonbel - Also made from cow’s milk, this is firm in texture and has a yellow paraffin wrapper. Slightly larger than its cousin, Babybel, this cheese, too is slightly nutty in flavor.
Chiberta - A specialty of the Basque country, in the south of France, this cheese is made from cow’s milk, is ivory-colored on the inside with tiny holes. It has a dark orange inedible crust.
Livarot - A famous specialty of the province of Normandy, with a strong and piquant flavor.
Edam Français- Rich orange in color with a red rind and a distinct nutty flavor.
Munster - From the province of Alsace, this cheese has a strong aroma but is milder in taste. Rather orange-y in color, it is sometimes flavored with cumin or caraway.
Pont l’Evêque - Again a Norman specialty, the name of the cheese means Bishop’s Bridge. It has impressions on its usually edible rind which resultfrom the straw on which it is ripened.
Port Salut - Originated by the Trappist monks in their Monastery of Port-du-Salut
Entrammes, this popular cheese comes with an inedible orange rind.
Reblochon - Made in the French Alps, the name derives from the term for the second-milking of the day, the cow’s milk, which is used to make this cheese. A small, flat disk, it is mild in flavor.
St. Nectaire - Again, a cousin to Port Salut but its inedible crust is darkish brown.
St. Paulin - Another look-alike to Port Salut, in shape and flavor, but it does not have an orange crust. This cheese is also a creation of the Trappist monks.
Goat's Milk Cheeses---Chevres:
Banon - This cheese is a specialty of Provence. It is wrapped in chest nut leaves and tied with raffia.
Capricette - This is a fresh goat cheese, with a low fat content and a delightful tangy flavor.
Chabichou -A soft goat cheese made in the Poitou region, and its flavor varies from fruity to sharp depending on its age.
Chèvre au Poivre—aux Herbes - These patty-shaped cheeses are sprinkled with pepper, fennel and rosemary.
Chevrotin- It has a fat content of 45 per cent, mild aroma, with a creamy texture and nutty flavor.
Montrachet - This is made in the province of Burgundy. Mild and creamy in flavor with a rind that may or may not be dusted with vine wood ash.
Pyramide/Valençay - It has a mild nutty flavor and also its edible rind may or may not be dusted with wood ash.
St. Marcellin- Originally this cheese, from the Isère Valley, was made strictly from goat’s milk. Today, it is more often a combination of cow and goat. It is a soft round disk, with a mild slightly acid flavor.
Sainte Maure - A soft-ripened goat cheese, log-shaped, with a thin edible crust and a mild flavor which becomes more pronounced as it ages.