French Cheeses: Recipes and Wine Pairings

Discover new cheeses with me! A work in progress, this is a list of the cheeses I’ve discovered and mentioned on this blog.  Below, you’ll find short descriptions, links to corresponding recipes and wine pairing suggestions.


Cow’s milk

Emmental: hard; also known as Swiss cheese

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Fourme d’Ambert:
semi-hard; a light and creamy blue

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semi-soft; very strong-smelling skin

Pair with: sweet white wine, such as AOC Cour-Cheverny (Domaine de la Marigonnerie, Cuvée tardive 2005)

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soft and creamy; a good substitute for cream cheese

Recipe: Canapés au saumon fumé (Smoked Salmon Toasts)

Ewe’s milk

Roquefort: semi-hard; strong, salty taste

Pair with: sweet white wine, such as Jurançon moelleux (Domaine de Cauhapé, Ballet d’Octobre 2007)

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Recipe: Baked Polenta with Roquefort

Pecorino Pepato
(Italian): firm and dotted with peppercorns; fairly salty; use in place of Parmesan

Recipe: Sun-dried Tomato Pesto

Petit Basque:
firm; slightly salty, nutty-flavored cheese

Pair with: dry white wine, such as Jurançon sec (Domaine de Cauhapé, Sève d’Automne 2002)

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Goat’s milk

Gour Noir: soft and mild to dry and strong, depending on aging

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Fresh goat cheese
(Domaine de Sansac): soft; fairly mild and creamy

Recipes: Roasted Red Pepper and Goat Cheese Quiche, Baked Squash Blossoms Filled with Goat Cheese

Crottin de Chavignol: soft and fairly mild to drier and somewhat strong, depending on ripeness

Recipe: Salade de chèvre chaud (Warm Goat Cheese Salad)