Cow's milk cheese

Cows are the main source of milk in France, which creates a large market for cow's milk cheeses! It's no surprise that these savory delights have become such a popular staple. The diversity of offerings is vast, and each region has its own flavors and production techniques. Whether you're looking for a subtle, creamy cheese or a tangy blue, there are cow's milk cheeses for every palate! So why not explore the world of French cow's milk cheeses and discover something new? Cow's milk includes a wide variety of cheeses, from fresh white varieties such as faisselles to natural rind cheeses, including St. Marcellin and St. Félicien. Brie de Meaux, Camembert and Brillat-Savarin are all examples of bloomy-rind cow's milk cheeses, while washed-rind cheeses include Epoisses, Munster and Maroilles. All of these options make for delicious cheese platters! Uncooked pressed cow's milk cheeses include Salers, Reblochon, St Nectaire and Tome des Bauges. Comté, Beauforts Abondance and Gruyère are all made from a pressed cooked paste. Indulge in delicious blue cheeses such as Fourme d'Ambert, Bleu de Gex or Bleu d'Auvergne for an exquisite taste experience. You can complement them with raclette or aligot - two melting and amazing cow's milk cheeses!