What is the best French cheese?

A nutty, complex hard cheese from the Jura mountains, aged for months in special cellars and France's most popular AOP cheese.

A creamy, washed-rind cheese from the French Alps, famously used in tartiflette, with a nutty and slightly fruity flavor.

A bold, pungent washed-rind cheese from Burgundy, bathed in Marc de Bourgogne brandy, with a sticky orange rind and oozy center.

A semi-soft cheese from the Jura region, instantly recognizable by its distinctive dark ash line running through the center.

A pressed, uncooked cheese from the Auvergne with a rustic rind and a smooth, supple paste offering earthy, nutty flavors.

A strong, aromatic washed-rind cheese from Alsace with a smooth, creamy texture and a flavor that is much milder than its smell suggests.

A firm, smooth sheep's milk cheese from the Basque Country and Béarn, with a sweet, nutty taste and slightly floral aroma.

A grand alpine cheese from Savoie, similar to Gruyère but with a distinctively smooth, fruity, and slightly sweet flavor profile.

One of Normandy's oldest cheeses, a square-shaped soft cheese with a washed rind and a rich, savory, slightly pungent flavor.

A powerful washed-rind cheese from Normandy, nicknamed 'The Colonel' for the five strips of sedge grass wrapped around it.

One of France's oldest cheeses from the Auvergne, a firm, pressed cheese with a tangy, buttery flavor that intensifies with age.