Top Ten Favorite French Cheeses

France is, of course, knowns for its spectacular cheeses. As we moved into lockdown in early spring, I asked my friend Jennifer Greco, who is an expert on French cheeses as well as being a culinary tour guide in Paris, if she’d share her ten favorite French fromages. While waiting for the country to open back up again for visitors from everywhere, I was holding…

Camembert de Normandie

France is, of course, knowns for its spectacular cheeses. As we moved into lockdown in early spring, I asked my friend Jennifer Greco, who is an expert on French cheeses as well as being a culinary tour guide in Paris, if she’d share her ten favorite French fromages. While waiting for the country to open back up again for visitors from everywhere, I was holding on to this terrific post, where she presents her favorites top ten favorite cheeses. I know many are disappointed they can’t make it back to France at this time, but when things return to normal, you might want to bookmark this post for your next visit! – David

10 Favorite French Cheeses

by Jennifer Greco

Cheese is recognized throughout the world as one of France’s most prized contributions to gastronomy, and tasting exceptional French cheeses is usually high on the list for visitors. France produces somewhere between 1400 to 1600 cheeses (according to the French dairy farmers), so shopping at a fromagerie or a market means being faced with shelves and cases of all shapes and sizes of cheese. You will likely spot a few familiar names such as Swiss Gruyère, Brie de Meaux, and Roquefort, but it can be an intimidating experience.

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Cheese Souffle

The word soufflé used to strike terror in the heart of cooks far and wide. I never got that memo, though, and one of the first things I ever baked was a chocolate soufflé when I was less than sixteen years old, from my mother’s copy of The Settlement Cookbook, the 1951 edition. The ingredient list is pretty concise; looking at the book now, there…

The word soufflé used to strike terror in the heart of cooks far and wide. I never got that memo, though, and one of the first things I ever baked was a chocolate soufflé when I was less than sixteen years old, from my mother’s copy of The Settlement Cookbook, the 1951 edition. The ingredient list is pretty concise; looking at the book now, there are two chocolate soufflé recipes in it – one with four ingredients and the other with six.

The author explains how to put the soufflés together with only four or five concise sentences. There are no mixing bowl or baking dish sizes given, and chocolate is just listed as “chocolate.” There’s no mention of whether it’s bittersweet, semisweet, or unsweetened chocolate. (There are also no substitutions for any ingredients offered, and storage instructions weren’t included, presumably because people just figured that out for themselves.) It’s fascinating how times have changed in terms of how recipes are written today.

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