How many French cheeses are there?

France is known as the cheese 'capital' of the world, but have you ever wondered how many cheeses are produced there?

Most estimates range from 400 to over 1,000 different types of French cheeses, but the exact number varies depending on how one counts them (e.g. all types of cheese, or only those that meet the AOC standard).

When you tour around France you'll discover that there's more to France than Brie and Camembert. There are nutty hard cheeses, soft creamy cheeses and cheeses made from goat's and ewe's milk too. French cheese varies by milk type, regionality, strength of flavour or by cheese group.

Much of the cheese in France is made by small independents or co-operatives. For a single type of cheese, there may be several hundred different producers. The cheese from these different producers will be somewhat different due to variations in the milk, yeast, and production approach used.

Some producers will take milk from only a single farm, while others will use milk from several selected farms. Individual cheese makers may have different quality standards. Some will produce cheese in a highly controlled and technically advanced environment, while others will use more traditional means. All these differences can result in a given type of cheese having many different versions in terms of texture, taste, quality and price.

Also, cheeses can be aged for different periods of time, changing the taste, texture and aroma. Each producer may provide mild (young), medium and strong (well-aged) versions of their cheese. For example, a young Roquefort will have a stronger taste and smell than an old Compté.

Consequently, if one considers the differences resulting from individual producers and aging, it is more accurate to say that there are many thousands of types of cheese in France.

Cheese should be stored in a cool, dry location (e.g. the fridge). It can also be stored in a wine cellar (provided it is not too humid), but this should be done only in small quantities and with mild-smelling cheese; otherwise the smell of the cheese will eventually affect the wine. Pieces of cheese should be wrapped in paper rather than plastic, as the paper allows it to breath.


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