Gourmet French Cheese

Our Featured Gourmet French Cheese
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Browse our selection of imported gourmet French cheeses. Mention French Cheese and the mind immediately conjures up images of Brie, Camembert, of the great blues, of the pungent aromas of the great stinky cheeses - surely every gourmet has their own image of French Cheese. France for years has set the quality bar for many of the smaller cheese makers all over the world who hope to at best, imitate the great French cheeses. The French protect a number of their cheeses by a Protected Designation of Origin (AOC in French), stringent designations of geographical origin for traditional specialties. Do treat yourself to our great gourmet French cheeses, and share your opinions with others in a product review.

France also has a large variety of raw milk cheeses, many of which are not available in the US due to USFDA regulations. Fortunately, some of the great French cheese makers do make their iconic cheeses in a pasteurized version; a viable alternative to those raw milk cheeses that we are unable to obtain in the US.

What other Gourmets are buying
  • Rich in flavor, texture and appearance that's Pierre Robert. A French gourmet cheese made with pasteurized cow's milk and enriched with cream. This soft-ripened cheese has a wonderful velvety white coat that speaks for itself. Pierre Robert is the older sibling of the Brillat-Savarin; this French just aged a little longer in the Rouzaire caves. When Pierre Robert is melting on your tongue you wil... MORE INFORMATION
  • Rich, decadent, velvety white would be a description of the French Brillat-Savarin many will share. This triple cream gourmet cheese is one of the richest French cheeses. Henri Androuet created the Brillat-Savarin and named it after the famous 18th century French gastronome, Jean-Anthelme Brillat-Savarin, the author of the 'Physiologie du gout' (Physiology of Taste), published in 1826; 'Tell me wh... MORE INFORMATION
  • In 1872 Gabriel Coulet had the intention to start a wine cellar under his house when he found that the caves had natural ventilation which was great for aging cheese ... 'the rest is more history'. The Gabriel Coulet Roquefort is a multiple award winner and a great Roquefort. This white semi-soft cheese is elegantly garnished with green patches and it is a weeping cheese, producing a lot of moistu... MORE INFORMATION
  • Port Salut is a traditional monastery cheese and is also known as Saint Paulin. Port Salut is a creamy, semi-soft cheese made from cow's milk. It usually has a wheel-shape. The thin, washed rind is smooth and leathery. It ranges in color from pale yellow to bright mandarin orange. It was the first French cheese produced from pasteurized milk. We cut and wrap this cheese in wedges of 8 ounces and ... MORE INFORMATION
  • The Petit Agour is a pure sheep's milk cheese 'Pur Brebis' and a winner of two gold medals at the Paris Salon de L'Agriculture. This gourmet cheese is matured for 3 months and is semi hard in consistency. The flavor is mildly nutty with sour hints and the texture is creamy with crumbs. We cut and wrap this cheese wedges of 12 ounces or your can buy the small 1.5 pounds wheel.... MORE INFORMATION
  • Mimolette is a hard cheese from Normandy, France and has the nickname Lille cannonball, the cannonball from Lille, in the North of France. Its origins goes back to the beginning of the 17th century, when French King Louis XIV, who was at war with the Dutch, decided to stop importing Dutch cheese. This was a highly unpopular decision and the French of the Northern regions created an imitation of th... MORE INFORMATION