Soft French Cheeses List

France is famous for its food and its many cheeses. Among them, soft French cheeses are loved for their creamy textures, gentle to strong smells, and layers of flavor. These cheeses often have a white “bloomy” rind or a washed rind and make up a big part of France’s long cheese tradition. From well-known Brie and Camembert to regional stars like Époisses de Bourgogne and Reblochon, soft French cheeses reflect local history, place, and craft. As Charles de Gaulle joked, it’s hard to run a country with so many kinds of cheese-today there are thought to be between 1,000 and 1,600 types. This guide explores soft French cheeses, with a full list, their traits, where they come from, and simple ways to enjoy them.

What are soft French cheeses?

Soft French cheeses show how closely French cheese is tied to place and tradition. They hold more moisture than hard cheeses, so the centers are yielding and often spreadable. They ripen for a shorter time, keeping a fresh, sometimes tangy note while building flavor and aroma. Their rinds do a lot of the work: white bloomy rinds like those on Brie and Camembert, or washed rinds that bring stronger, sometimes smelly notes, like Époisses.

These cheeses are more than food; they are part of French identity and local pride. Each type tells a story: which animals the milk came from (cow, goat, or sheep), the local climate, and the methods used by makers over many years. This group is wide and varied, from mild and buttery to bold and savory.

Common characteristics of soft French cheeses

• Texture: Creamy and smooth, often very soft or runny at room temperature because they ripen from the outside in. The inside (pâte) ranges from ivory to pale yellow and gets gooier as it matures.
• Rind: Most have an edible rind. Bloomy rinds (from Penicillium candidum) add gentle earthy or mushroom notes, as in Brie and Camembert. Washed rinds are rinsed with brine, wine, or spirits, creating sticky orange or reddish rinds with a stronger smell and taste, as in Époisses.
• Flavor: Flavors range widely-young cheeses can be mild, buttery, and slightly acidic; older ones can show nutty, fruity, or savory, meaty notes. Many AOP cheeses use raw milk, which adds distinct local character and depth.

Types of soft French cheeses

This category is often grouped by the milk used. Each milk type brings its own texture and taste, giving a wide range of styles for beginners and long-time fans alike. Knowing the differences helps you appreciate France’s careful cheese craft.

Beyond milk type, local habits, aging time, and starter cultures shape each cheese. From famous names to lesser-known farmhouse wheels, France offers many soft cheeses worth trying.

Cow’s milk soft cheeses

Cow’s milk soft cheeses are the most familiar. They are rich, creamy, and often buttery, with textures from oozy to softly firm. Flavors run from mild and sweet to earthy and strong. Many classic French cheeses are in this group.

They usually ripen for a shorter time than hard cheeses, so the centers stay tender. The rind is often white and bloomy and plays a big role in flavor. There’s something here for everyone, from simple to more complex tastes.

Goat’s milk soft cheeses

Goat’s milk cheeses (chèvres) taste different from cow’s milk cheeses. They tend to be tangy, sometimes earthy or citrusy. Textures range from fresh and crumbly to soft and creamy, depending on age. They are often small and come in many shapes, a sign of small-batch making.

Their bright flavor comes from the fatty acids in goat’s milk. Many are best young for a fresh, lively taste, while aged versions turn nuttier and can carry a light spice. They pair well with light wines and fresh produce.

Sheep’s milk and mixed milk soft cheeses

Sheep’s milk soft cheeses are less common but bring a rich, strong taste. Sheep’s milk has more fat and protein, leading to dense, creamy textures with sweet, nutty, or earthy notes. Roquefort is a well-known sheep’s milk cheese, though it is more semi-soft to crumbly.

Mixed milk cheeses blend two or three milks to combine their best traits, making balanced, layered flavors. Still, most classic soft French cheeses use one kind of milk, letting that milk’s character stand out. If you want something a bit different, sheep’s milk and mixed milk cheeses are worth a try.

List of classic soft French cheeses

France has countless cheeses, and many of the most loved are soft. These classics are not just tasty; they also carry long histories and clear identities that have pleased people for centuries. From creamy Brie to strong, washed-rind Époisses, here are key soft French cheeses to know.

Each one reflects its place and tradition. Many are protected by strict rules that keep methods and quality true to their roots. If you are starting a tour of French cheese, these names are your main stops, covering many textures, smells, and tastes.

Brie

Brie is one of the best-known French cheeses. From the Brie area near Paris, this cow’s milk cheese is rich and buttery with a smooth, velvety center and an edible white rind that adds gentle mushroom notes.

Brie de Meaux has held an AOC since 1980 and follows traditional rules. Brie is very versatile: eat it on its own, with baguette, fruit, or a crisp white wine. It melts well in dishes and gets softer and more runny as it ages, with deeper flavor over time.

Camembert

Camembert comes from Normandy and dates back to 1791. This cow’s milk cheese has a rich, buttery center and a soft bloomy rind with a mild earthy smell. The rind is edible and part of the taste.

Camembert de Normandie carries an AOC and follows classic methods. It ripens in two to three weeks, turning creamier and more flavorful. Enjoy it at room temperature on baguette, bake it with apples, or use it in recipes. It is a bit stronger than a young Brie.

Neufchâtel

Neufchâtel is a historic soft cheese from Normandy, often shaped like a heart. It has a creamy, slightly grainy center, a salty, lactic taste, and a white bloomy rind.

Protected by PDO since 1969, it is matured for eight to ten weeks. Expect yeasty aromas with butter, grass, hay, and mushroom notes, and a sharp finish. It pairs well with Blanc de Blancs Champagne or Loire Cabernet Franc and works on cheese boards or even in French-style cheesecake.

Brillat-Savarin

Brillat-Savarin is a triple-cream cow’s milk cheese made mainly in Burgundy and Normandy. It is extremely creamy, buttery, and slightly sweet, with a soft white rind and a melting texture.

Extra cream is added during making, which raises the fat content and gives a lush mouthfeel. It has a PGI in Burgundy (since 2015) and is made from both pasteurized and raw milk. Serve it ripe and at room temperature. It pairs nicely with sparkling wines, fresh fruit, and crusty bread.

Époisses de Bourgogne

Époisses is a washed-rind cow’s milk cheese from Burgundy with a very strong smell and a rich, savory taste. People even say it’s not allowed on the Paris Metro because of its aroma. Inside, it is soft and can be runny when ripe.

During aging, the rind is washed by hand with a mix of marc de Bourgogne (a local spirit) and saltwater, which grows the bacteria that make its orange rind and bold flavor with salty, sweet, metallic, and milky notes. It has PDO status (since 1991). Enjoy it spread on baguette with a Burgundy red or even a sweet wine to balance the intensity.

Saint-Marcellin

Saint-Marcellin is a small cow’s milk cheese from the Rhône-Alpes area. It is creamy and velvety with a gentle nutty taste. It was once ripened in oak barrels, which added a light woody note.

With PGI since 2010, it is great on its own, as an appetizer, or warmed until gooey, much like baked Camembert. Its mild yet layered taste appeals to those who like subtle cheeses. Outside France, Saint-Félicien is a common stand-in.

Reblochon

Reblochon is a soft washed-rind cow’s milk cheese from Haute-Savoie in the Alps. Its name refers to “second milking,” a practice that gave richer milk for this cheese. It received appellation status in 1958 and has PDO protection.

Reblochon has a creamy texture, nutty, slightly tangy taste, and a pinkish to reddish rind with a warm, bready smell and walnut notes. It melts quickly and is the star of tartiflette (potatoes, bacon, onion). Raw-milk Reblochon isn’t sold in the U.S., but similar styles exist. It’s also lovely as a table cheese.

Coulommiers

Coulommiers is a cow’s milk cheese much like Brie, often called its smaller, thicker cousin. From the town of Coulommiers near Paris, it is wheel-shaped with an ivory center and a white bloomy rind that may show faint pink-brown spots.

It is creamy and smooth with a mild, buttery taste, sometimes a bit more rustic than Brie. It ripens from the outside in and softens as it ages. It’s great on a cheese board with fresh bread, fruit, and a light wine.

Regional specialties: notable soft French cheeses by region

France’s soft cheeses reflect its many regions. Local animals, weather, and long-held methods shape each cheese’s look, feel, and taste. Trying these cheeses is a simple way to see how place affects flavor.

Across the country, makers pass down their skills. AOP rules help keep these traditions alive and protect authentic regional styles.

Normandy

Normandy is France’s dairy center and home to many beloved soft cheeses. Its green fields and steady rain make rich cow’s milk that forms the base of cheeses with long histories.

Besides Camembert, Normandy offers Neufchâtel, easily spotted by its heart shape and salty, lactic taste. Pont-l’Évêque is a washed-rind square with a firmer body and deeper yellow color than Camembert, a creamy pâte, and a golden ridged crust. Livarot, nicknamed “the colonel” for the rush bands around its rind, is another washed-rind cheese with a stronger, perfumed, spicy taste. These cheeses show Normandy’s deep dairy skills and carry protected status.

Île-de-France

Île-de-France, the region around Paris, is known for Brie in its many forms. Its farms and markets helped make these cheeses famous and refined over time.

Brie de Meaux and Brie de Melun (both AOC) are standouts. Brie de Meaux has a gentle musty hint and clear flavor; Brie de Melun is saltier and stronger. Coulommiers is another local favorite, smaller and thicker but just as creamy. These cheeses are rich, often runny, and covered in a white bloomy rind-classics on French cheese boards.

Burgundy

Burgundy is famous for wine and also for bold soft cheeses, often washed with local drinks during aging. The land and wine culture shape the cheese style.

Époisses de Bourgogne leads the way with its strong smell and rich, savory taste, thanks to washes with marc de Bourgogne. Brillat-Savarin, a triple-cream, is lush and slightly sweet. Délice de Bourgogne, another triple-cream, brings aromas of straw and mushroom and pairs well with bubbles. These cheeses match the region’s wines beautifully.

Rhône-Alpes

The Rhône-Alpes area stretches from the Alps to the Rhône valley and offers distinct soft cheeses shaped by alpine pastures and local methods.

Saint-Marcellin is small, creamy, and lightly nutty, once aged in oak. Reblochon from Savoie and Haute-Savoie is a soft washed-rind cheese with a creamy texture and nutty, tangy flavor, central to tartiflette. Cheeses like Saint-Félicien bring a similar creamy pleasure. These cheeses balance fresh alpine character with rich creaminess.

Protected designation and labeling for French soft cheeses

French cheese is closely regulated to protect quality and tradition. Protected labels help keep famous cheeses true to their place and methods. These labels are a promise of origin and craft, showing respect for long-standing food culture.

Knowing these labels helps buyers tell true regional cheeses from look-alikes. It keeps the link between cheese, place, and makers, and supports local producers.

What is a Protected Designation of Origin (AOP)?

A Protected Designation of Origin (AOP, Appellation d’Origine Protégée) is an EU label that guards the name and origin of certain foods, including many French cheeses. It means the cheese is produced, processed, and prepared in a set area using methods tied to that place. Rules can cover animal breeds and feed, techniques, aging time, and even the cheese’s shape.

AOP replaced much of the older French AOC system, but the idea is the same. An AOP cheese must show a clear link to its place and to the people who make it. It can’t be truly copied elsewhere because its traits depend on local conditions and know-how. For buyers, AOP signals real origin, quality, and heritage.

Why AOP status matters for soft cheeses

Soft cheeses rely on exact conditions: the milk, local microbes, humidity, and aging rooms. Small changes can alter their smell, taste, and feel. AOP rules protect these details so the cheese keeps its true character.

Brie de Meaux, Camembert de Normandie, and Époisses de Bourgogne are tied to their places and methods, often including raw milk and specific cellars. AOP helps protect buyers from weak imitations and supports local jobs and skills.

How to enjoy soft French cheeses

Eating soft French cheese can turn a simple snack into a small ritual. To get the best flavor and texture, it helps to know how to serve, pair, and store them. In France, cheese is treated with care and enjoyed with attention.

From choosing the cheese to the last bite, each step matters. Small habits bring out what makes each cheese special, whether it’s a gentle Brie or a bold Époisses.

Serving soft cheeses the French way

To get the best flavor, serve soft cheeses at room temperature. Take them out of the fridge 30 to 60 minutes before eating. This softens the center and lets aromas open up. Cold cheese is firmer and dull in taste.

In France, cheese often comes after the main course, either before dessert or as dessert, on a cheese plate. When cutting, include rind and center in each slice, since the rind is usually edible and adds flavor. For round cheeses like Brie or Camembert, cut like a cake from the center outward. For log-shaped chèvre, slice into rounds. Keep the presentation simple.

Pairing recommendations: bread, fruit, and wine

Good pairings bring out the best in soft cheeses. A fresh baguette is classic: its neutral taste and crisp crust let the cheese shine.

Fresh and dried fruit work well-grapes, figs, apples, and pears add sweet contrast, while nuts like walnuts or hazelnuts add crunch and earthiness. A drizzle of honey or a spoon of fig jam can balance tangy or savory cheeses. For wine, white is often easier with soft cheeses because acidity and low tannins help the flavors. Sauvignon Blanc suits goat cheeses; fuller Chardonnays fit creamy Bries. For strong cheeses like Époisses, try a Burgundy red or a sweet dessert wine to cut through the intensity. Try different pairings to find what you like.

Proper storage and shelf life

Soft cheeses are delicate. Store them in the fridge, ideally in the vegetable drawer, where it’s a bit warmer and more humid.

Cheese needs to breathe. Don’t wrap it tightly in plastic, which traps moisture and can cause off smells like ammonia. Use wax paper, parchment, or cheese paper, wrapped loosely to keep it from drying and to protect it from other odors. If you use plastic, poke holes for airflow. Keep cheeses that come in wooden boxes in their box. Soft cheeses usually last a few days to a couple of weeks after purchase, depending on type and ripeness. Watch for spoilage: too much unwanted mold, a strong ammonia smell, or a slimy feel means it’s time to discard.

Popular soft French cheeses available outside France

Many soft French cheeses are sold worldwide. While tasting them in France is special, you can still find a good range in other countries and enjoy a slice of French food culture at home.

Shopping the international cheese aisle takes a sharp eye, since quality varies. Knowing what to look for helps you get the real thing.

Availability in the United States and other countries

Brie and Camembert are common in the U.S. and many other places, found in supermarkets and cheese shops. Imports include brands like Rouzaire Fromage de Meaux Cheese and Entremont French Brie Cheese for Brie, and Camembert Du Bocage and Le Chatelain for Camembert.

You can also find Brillat-Savarin (triple-cream) and goat cheeses like Crottin de Chavignol and Sainte-Maure de Touraine in good delis and gourmet stores. Roquefort (sheep’s milk, blue, often classed as soft to semi-soft) is widely imported-Société Bee Roquefort AOP is common. Some raw-milk cheeses aged under 60 days, like traditional Reblochon and certain Époisses, face import limits in the U.S. In those cases, pasteurized versions or “style” cheeses, such as Le Delice du Jura Reblochon-Style Cheese, aim to give a similar taste.

Tips for finding authentic French soft cheeses abroad

Look for EU labels like AOP (Appellation d’Origine Protégée) or PGI (Protected Geographical Indication). These marks show the cheese was made in its home region with traditional methods. You may still see the older AOC name on some labels.

Check the milk type (cow, goat, sheep) and whether it’s raw (lait cru) or pasteurized. Some raw-milk cheeses may not be sold in your country, so pasteurized or “style” versions might be the closest match. Buy from specialty cheese shops, gourmet stores, or trusted online sellers. Staff can tell you where a cheese comes from, which milk it uses, and if it carries AOP. Also check dates and storage to bring home a cheese that’s in good shape.

Frequently asked questions about soft French cheeses

Are soft French cheeses made with raw or pasteurized milk?

They can be made with either raw (lait cru) or pasteurized milk. Many famous AOP soft cheeses use raw milk for a deeper flavor, thanks to a wider range of natural bacteria during ripening.

Brie de Meaux, Camembert de Normandie, and Reblochon are often made with raw milk. In the U.S., raw-milk cheeses aged under 60 days cannot be imported, so pasteurized versions or “style” cheeses are common. These can be tasty but may be less complex than the originals. Read labels if you have a preference or a concern about raw milk.

Which soft French cheese is the mildest?

Young, fresh soft cheeses and gentle bloomy-rind cheeses tend to be mild. A young Brie or Camembert is buttery and creamy with light mushroom notes.

Brillat-Savarin is very mild and rich because of its high cream content. Fresh chèvre that has not aged long is also mild, with a clean, slightly tangy taste. Coulommiers, a cousin of Brie, is another soft, buttery option. Pair these with baguette or mild fruits.

Can you eat the rind on soft French cheeses?

Yes. The rind on most soft French cheeses is edible and part of the taste and texture. On Brie, Camembert, and Neufchâtel, the white bloomy rind is formed by safe molds like Penicillium candidum and adds earthy, mushroomy, or yeasty notes.

Washed-rind cheeses like Époisses or Reblochon also have edible rinds. They can smell stronger and taste bolder but are key to the cheese’s character. Skip the rind only if it’s too hard or dry, or if you don’t enjoy it. Traditionally, you eat rind and paste together for the full experience.