The Tour de France is so much more than a sporting event. It might just be the ultimate tourism ad for all the regions that it visits. Since most of the race takes place in France, it is not surprising that cheese is a big part of the journey. In this post, I will briefly summarise this year’s stages. And give you a local artisanal cheese recommendation for each day. As requested by many of you last year, I have included the rest days for 2024! Read on to discover my best cheeses for the tour de France 2024.
SEE ALSO: The 46 most protected artisanal cheeses made in France →
Where Le Tour is going in 2024
The 2024 Tour de France features a unique route, starting for the first time in Italy and concluding in Nice due to the Paris Olympics. The race begins on June 29 in Florence and covers a total of 3,492 kilometres over 21 stages.
This route includes a variety of terrains, from flat sprint stages to challenging mountain climbs, and concludes with a critical time trial from Monaco to Nice, which could be decisive for the overall winner.
Most important stats for the 2024 Tour de France
While most publications will break down this year’s Tour by stage profile, I will obviously do it by cheese type.
So, in 2024 you can look forward to the following:
Milk
Cow – 11, Goat – 8, Sheep – 4
Due to this year’s unique route, goat’s milk cheese will feature quite heavily. Indeed, you can look forward to discovering a grand total of eight different amazing goat’s milk cheeses in 2024. Rounding off the cheese selection, you will find eleven cow’s milk cheeses, and four sheep’s milk varieties.
Cheese type
Hard – 11, Blue – 2, Soft – 8, Fresh – 2
Starting in Italy, I have chosen three of the most iconic grana style hard cheeses for you. As the riders venture into France and the mountains, you will encounter some famous semi-hard pressed cooked cheeses.
And as we travel through the middle and south of France, we venture deep into fresh and soft white mould goat’s milk cheeses.
Stage 1: Florence > Rimini (Sat 29/6)
For the third year in a row, the Tour de France kicks off on foreign soil.
This hilly stage starts in the historic city of Florence and ends on the Adriatic coast in Rimini. Riders will face several climbs, including the challenging ascent of the Barbotto climb (5.8 km at 7.6%).
Since we find ourselves in Tuscany, the obvious cheese choice for this first stage is Pecorino Toscano.
Pecorino Toscano is a traditional Italian cheese made from sheep’s milk. Known for its smooth, buttery texture and mild, slightly tangy flavour, this cheese is aged for a minimum of 20 days for a softer, fresher version or up to several months for a firmer, more robust taste.
Its flavour profile includes grassy and nutty notes with a hint of saltiness, making it a versatile ingredient in both cooking and cheese boards.
Unsurprisingly, the best local pairings for Pecorino Toscano include Tuscan wines such as Chianti or Vernaccia di San Gimignano, which complement its rich and savoury qualities. It also pairs well with fresh fruits like pears and figs, honey, and rustic bread.
Stage 2: Cesenatico > Bologne (Sun 30/6)
The second day sees us continue in Italy. This stage includes rolling hills and picturesque Italian countryside. This year, the route honours the late Marco Pantani, passing through his hometown of Cesena.
We are now in the famous Emilia-Romagna region which cheese lovers will know as the home of Parmigiano Reggiano.
Parmigiano Reggiano, often called the “King of Cheeses”, is a hard, granular cheese made from raw cow’s milk. This cheese is aged for a minimum of 12 months, but often much longer, resulting in a complex and rich flavour profile. It develops nutty, savoury, and slightly fruity notes, along with a distinctive crystalline texture that melts in the mouth. Moreover, the umami taste and granular mouthfeel make it a versatile ingredient in various dishes.
Parmigiano Reggiano pairs beautifully with Italian wines such as Lambrusco or Barolo, which enhance its nutty and savoury characteristics. It is commonly enjoyed on its own or with accompaniments like honey, balsamic vinegar, and fresh fruits such as pears and figs.
Additionally, it can be grated over pasta, risotto, and salads, or shaved into thin slices for antipasti platters, bringing a burst of flavour and sophistication to any meal
Stage 3: Plaisance > Turin (Mon 1/7)
Stage 3 is the final complete day in Italy. This flat stage looks ideal for sprinters, moving from the Emilia-Romagna region to Turin, offering a chance for the fast riders to shine.
Today’s cheese is a third classic grana-style cheese called Grana Padano. But a special mention goes to the lesser known soft cheese, Squacquerone.
Grana Padano is a renowned hard cheese made from raw cow’s milk in the Po River Valley of Italy. It is similar to Parmigiano Reggiano but tends to be slightly milder and less granular.
Aged for a minimum of nine months, Grana Padano develops a dense and crystalline texture, with a rich, savoury flavour that includes hints of butter and nuts, and a subtle fruity tang. The cheese’s ageing process enhances its complexity, making it a versatile addition to various dishes.
Grana Padano pairs excellently with Italian wines such as Prosecco and Chianti, which complement its creamy and nutty flavours. You can enjoy this cheese grated over pasta, risotto, and salads. Or serve it in chunks as part of an antipasti platter alongside cured meats, olives, and fresh fruits like apples and grapes.
Stage 4: Pinerolo > Valloire (Tue 2/7)
This mountainous stage leaves Italy for France and features climbs like Montgenèvre and the Col du Galibier, testing climbers early in the race.
Since we’re finally in France, you will discover the first French cheese on this year’s Tour de Cheese. And what a cheese!!
Beaufort is a prestigious Alpine cheese from the Savoie region in France, known for its distinctive, firm, and smooth texture. Made from raw cow’s milk, it ages for at least 5 months, though often much longer, and develops a rich, buttery, and nutty flavor with hints of fruit and a subtle, floral aroma.
This cheese pairs wonderfully with local Savoie wines such as Roussette or Apremont, which complement its creamy and complex flavours. Moreover, it is also delicious with dried fruits, nuts, and crusty bread.
Finaly, Beaufort is versatile in cooking and stars in traditional Alpine dishes like fondue and gratins, where its excellent melting properties shine.
Stage 5: Saint-Jean-de-Maurienne > Saint-Vulbas (Wed 3/7)
After one huge mountain day, the riders should welcome a bit of respite. Indeed, Stage 5 is a relatively flat stage suited for sprinters, passing through scenic regions of the French Alps.
My recommendation for today is one of the region’s best cheeses, Tomme de Savoie.
Tomme de Savoie is a semi-soft, cow’s milk cheese originating from the Savoie region in the French Alps. Known for its rustic and earthy character, this cheese has a natural, grey-brown rind and a pale, creamy interior with small holes.
It is typically aged for one to three months, which gives it a mild yet distinctive flavour profile that is slightly tangy, nutty, and buttery with a hint of mushroomy earthiness.
You will want to enjoy Tomme de Savoie with white wines from the same region, such as Roussette de Savoie or Apremont, which complement its mild and earthy flavors. It is often enjoyed with crusty bread, charcuterie, and fresh fruits like apples and pears.
Stage 6: Mâcon > Dijon (Thu 4/7)
Next, we have another flat stage. Stage 6 concludes with an 800-meter final sprint, perfect for sprinters to battle for victory.
There could only be one cheese for today, and that is of course Mâconnais.
Mâconnais is a traditional French goat cheese originating from the Mâcon region in Burgundy. This small, cylindrical cheese is made from raw or pasteurized goat’s milk and is typically aged for about ten days to a month.
Its natural rind develops a blue-grey mould, giving it a rustic appearance. Furthermore, its interior is dense and creamy, offering a flavour profile that is tangy, nutty, and slightly grassy with earthy undertones.
Mâconnais pairs beautifully with local white wines, particularly those from the Mâconnais region such as Mâcon-Villages or Pouilly-Fuissé, which enhance the cheese’s tangy and nutty flavours.
It is often enjoyed with crusty bread, fresh or dried fruits, and a drizzle of honey for added sweetness. This cheese also works well in salads or as part of a cheese board, providing a taste of the Burgundy terroir
Stage 7: Nuits-Saint-Georges > Gevrey-Chambertin (Fri 5/7)
Next, we have an individual time trial through the vineyards of Burgundy. Undoubtedly, this will be a key stage for time trial specialists and GC contenders.
My Stage 7 cheese recommendation is the first of two consecutive monastic cheeses, Fromage de l’Abbaye de Cîteaux.
Abbaye de Cîteaux is a creamy, washed rind cheese made from cow’s milk by the monks of the Cîteaux Abbey in Nuits-Saint-Georges. This cheese has a smooth, ivory-coloured interior and a sticky, orange-brown rind.
The monks typically age it for three to eight weeks, creating in a rich, buttery texture and a mild, yet complex flavour profile. The taste includes earthy, mushroomy notes with a hint of nuttiness and a subtle tang.
As you would expect, this cheese pairs well with regional Burgundy wines such as Chardonnay or Pinot Noir, which complement its creamy and earthy characteristics. And the locals often enjoy it with rustic bread, fresh fruits, and nuts.
Stage 8: Semur-en-Auxois > Colombey-les-Deux-Églises (Sat 6/7)
After the time trial, the riders face a hilly stage with multiple climbs early on, testing their endurance and strategy.
This stage will pass through the zone of production of one of the world’s most famous monastic cheeses, Epoisses de Bourgogne.
Époisses is a soft, creamy washed rind cheese that boasts a pungent aroma and a rich, velvety texture. Its flavour profile is robust, with earthy, nutty undertones complemented by a distinct meatiness.
Without a doubt, Epoisses is best paired with crusty French bread or crackers, as well as fruity jams or honey. Local Burgundy wines like Chablis or Pinot Noir make for ideal companions, enhancing the cheese’s complexities with their own nuanced notes.
Stage 9: Troyes > Troyes (Sun 7/7)
Featuring 32 kilometres of gravel roads (chemins blancs), this stage will challenge riders with unpaved sectors, reminiscent of classic races like Paris-Roubaix.
And the perfect cheese to counter the ruggedness of this stage is Chaource.
Chaource is a delicate, bloomy-rind cheese originating from the Champagne region of France. Its creamy interior offers a buttery texture and a mild, slightly tangy flavour with hints of mushrooms and fresh cream.
This cheese pairs beautifully with crisp, green apples or juicy pears, as well as crunchy baguettes or walnut bread. Unsurprisingly, Champagne or other sparkling wines from the region are classic accompaniments, their effervescence cutting through the richness of the cheese and refreshing the palate with every sip.
Rest Day 1: Orléans (Mon 8/7)
The first rest day for the Tour de France 2024 takes place in Orléans.
Orléans is a historic city in north-central France and is renowned for its rich cultural heritage and pivotal role in French history. Situated along the picturesque Loire River, it charms visitors with its elegant architecture, including the magnificent Cathedral of Sainte-Croix and the medieval Maison de Jeanne d’Arc.
And the perfect cheese to help you with your racing withdrawal symptoms is Chavignol.
Chavignol is a classic French goat cheese produced in the village of Chavignol. This artisanal cheese has a distinct cylindrical shape (crottin) and wrinkled rind, which encases a creamy, dense interior.
Its flavour is tangy and robust, with herbal and earthy undertones that reflect the terroir of the region. Undoubtedly, you will want to pair this local wonder with crisp, acidic white wines such as Sancerre or Pouilly-Fumé, which complement its tanginess and refresh the palate.
Chavignol also pairs beautifully with fresh baguettes, honey, or fruity preserves, enhancing its complex flavours and textures.
Stage 10: Orléans > Saint-Amand-Montrond (Tue 9/7)
And we’re back to racing! Stage 10 brings us a flat stage where wind could play a significant role, potentially creating echelons and splits in the peloton.
Today we discover another classic local goat’s milk cheese, Selles sur Cher.
Selles sur Cher is a traditional French goat cheese originating from the Loire Valley town of Selles sur Cher. Due to its distinctive shape and ash-coated exterior, this cheese is easily recognised. Furthermore, its delicate taste carries hints of earthiness and citrus, making it a versatile choice for both savoury and sweet pairings.
Local Loire Valley wines such as Sauvignon Blanc or Chenin Blanc complement its tanginess, while fresh fruits like grapes or figs provide a delightful contrast.
Stage 11: Évaux-les-Bains > Le Lioran (Wed 10/7)
Stage 11 brings a stark change in scenery. Without a doubt, this will be a tough day with 4,350 metres (about half the height of Mount Everest) of vertical gain. And it will include several notable climbs like Néronne and Puy Mary.
This region is home to one of France’s most historic cheeses, Cantal.
Cantal is a renowned French cheese crafted in the Auvergne region of central France. It is one of the oldest cheeses in France, dating back over 2,000 years. Cantal comes in various ages, ranging from young, mild cheeses to aged, robust varieties.
Its texture is firm and crumbly, with a rich, earthy flavor that intensifies with ageing. Young Cantal is creamy and slightly tangy, while aged versions develop deeper, nuttier notes with hints of spice.
This versatile cheese pairs excellently with full-bodied red wines such as Bordeaux or Cahors, enhancing its complex flavors. Having said that, you can also enjoy Cantal on a cheese platter with crusty bread, nuts, and dried fruits.
Stage 12: Aurillac > Villeneuve-sur-Lot (Thu 11/7)
Today we have another hilly stage with opportunities for breakaways.
For the second year in a row, le Tour will be passing through the small town of Rocamadour. And you’ve guessed it! Today’s cheese is the eponymous Rocamadour.
Rocamadour is a goat cheese produced in the Quercy region of southwestern France. It is small in size, with a creamy, smooth texture and a slightly nutty, tangy flavour. The cheese ripens quickly and develops a wrinkled rind as it ages, offering a rich and complex taste.
This little gem is best paired with fruity, medium-bodied red wines such as Cahors or Malbec, which complement its tanginess without overpowering its delicate flavours. Rocamadour also pairs well with crusty baguettes, fresh figs, or honey, creating a delightful contrast of flavours and textures.
Stage 13: Agen > Pau (Fri 12/7)
Stage 13 features rolling terrain and a familiar stage finish in Pau, often a strategic location in the Tour.
And lucky number 13 brings us our first blue cheese for this year.
Roquefort is a legendary blue sheep’s milk cheese crafted in the caves of Roquefort-sur-Soulzon in the south of France. Renowned for its distinctive blue veins and creamy texture, Roquefort offers a bold, tangy flavour profile with hints of saltiness and earthiness.
Roquefort pairs excellently with sweet accompaniments such as figs, honey, or pear slices, which balance its robust flavours. Additionally, you can enjoy this iconic cheese with a glass of sweet dessert wine like Sauternes.
Stage 14: Pau > Saint-Lary-Soulan Pla D’Adet (Sat 13/7)
And just like that we reach our first major day in the Pyrenees, with Le Col du Tourmalet and Le Plat d’Adet challenging the general classification contenders.
And while you’re watching the riders suffer on the road, help yourself to a wedge of Tomme de Brebis des Pyrénées.
This semi-firm sheep’s milk cheese features a natural, rustic rind and a smooth, creamy interior with a slightly grainy texture. Its flavour is mild yet complex, with subtle hints of grass and herbs that reflect the lush pastures where the sheep graze.
Overall, this cheese offers a delicate balance of sweetness and tanginess, making it a versatile choice for various culinary applications. Pair Tomme de Brebis des Pyrénées with crisp apples, walnuts, or honey for a delightful contrast of flavours and textures.
It also pairs well with medium-bodied red wines such as Merlot or Cabernet Franc, enhancing its earthy undertones.
Stage 15: Loudenvielle > Plateau de Beille (Sun 14/7)
Celebrate la Fête Nationale (Bastille Day) with a challenging mountain stage featuring five climbs and significant elevation gain.
I’ve saved one of my personal favourites to celebrate this day in style, Bethmale!
Bethmale is a traditional cheese produced in the Pyrenees region. Made from cow’s milk, it is named after the Bethmale Valley where it originated. This semi-firm cheese has a pale-yellow interior with small eyes scattered throughout.
Its texture is smooth and supple, with a slightly creamy mouthfeel. Bethmale boasts a mild, nutty flavour with subtle hints of sweetness and a pleasant tanginess.
The cheese pairs wonderfully with crusty bread, fresh fruit, and nuts, allowing its delicate flavours to shine. Furthermore, you can enjoy Bethmale alongside a glass of fruity red wine such as Beaujolais or a crisp white wine like Chardonnay to complement its rich, nutty profile.
Rest Day 2: Gruissan (Mon 15/7)
This year’s second rest day takes place in Gruissan, a charming coastal village nestled in the Languedoc-Roussillon region of southern France.
Situated along the Mediterranean Sea, Gruissan captivates visitors with its sandy beaches, salt marshes, and the iconic medieval Barberousse Tower overlooking the harbour. The village’s ancient streets are lined with colourful fishermen’s cottages, traditional restaurants, and bustling markets offering fresh seafood and local specialties.
The cheese I’ve selected for today is a local treasure called l’Écu Fermier.
This unique triangular shaped cheese is a symbol of the Aude region. While their name and triangular shape evoke the medieval past of the Cathar country, their unique flavours offer a pure concentrate of the local terroir.
From white to ivory in colour, the cheese’s texture in the mouth is perfectly creamy, ranging from soft to supple for fresh cheese and from firm to creamy for aged ones. In terms of flavours, the taste of goat is subtle and balanced, without acidity or bitterness and moderately salty.
This small goat cheese works wonders with a simple slice of bread, either alone or accompanied by wildflower honey, jam, olive oil, or pepper.
Stage 16: Gruissan > Nîmes (Tue 16/7)
As we get moving again for this final week, the riders face a flat stage where the Mistral wind could create chaos.
Today’s cheese is another iconic goat’s milk cheese, Pélardon.
Pélardon is a renowned French goat cheese originating from the Languedoc-Roussillon region. This small, round cheese boasts a natural, wrinkled rind and a creamy, dense interior. Its flavour is tangy and robust, with earthy undertones and a hint of nuttiness.
You should enjoy this cheese with crusty French bread, and local delicacies like honey, figs, or olives, which complement its rich flavours. Having said that, you can also incorporate Pélardon into various dishes, adding a touch of sophistication to any culinary experience.
Stage 17: Saint-Paul-Trois-Châteaux > Superdévoluy (Wed 17/7)
After surviving the winds, the riders face a mountainous stage with potential for breakaways and climbers to make their moves.
For today, I’ve chosen a local blue cheese that many of you may not have heard of.
Bleu de Queyras is a distinctive French blue cheese hailing from the Hautes-Alpes. Recognizable by its blue veins and creamy texture, this cheese offers a bold, tangy flavour profile with hints of spice and earthiness.
Without a doubt, this blue cheese pairs brilliantly with hearty bread, walnuts, or dried fruits, as well as local mountain honey to balance its sharpness. Also, you can enjoy Bleu de Queyras alongside robust red wines like Syrah or Grenache, enhancing its complex flavours and creating a memorable gastronomic experience.
Stage 18: Gap > Barcelonnette (Thu 18/7)
As the riders continue in the Alps, they face a hill stage which could bring a number of different outcomes. Look out for breakaways or maybe even some daring climbers.
For this day in the Alps, I’ve chosen a second sheep’s milk tomme, Tommette de Brebis.
Tommette de Brebis is a small-format sheep’s milk cheese produced in the French Alps. It is typically a small, round cheese with a natural rind. The texture varies from semi-soft to semi-hard, depending on the age of the cheese, ranging from creamy and supple when young to firmer and crumbly as it matures.
Its flavour is rich and slightly nutty, with sweet and savoury notes that develop with age. This cheese is best paired with crusty bread, fresh fruit, or honey to complement its complex flavours.
Moreover, Tommette de Brebis marries beautifully with a range of wines, including light reds, rosés, and dry whites, enhancing its delicate profile without overpowering it.
Stage 19: Embrun > Isola 2000 (Fri 19/7)
The Tour de France 2024 spends one final day in the Alps during this stage. Featuring the iconic climb of the Cime de la Bonette, today’s stage will definitely shape the final GC rankings.
And what better cheese to celebrate the Alps than a local Raclette.
Raclette is a famous semi-hard cheese originating from the Swiss and French Alps regions. It has a creamy, smooth texture when melted, and a rich, nutty flavour with hints of sweetness.
Traditionally served melted and scraped onto potatoes, meats, and vegetables, it is a centrepiece of the popular dish also called raclette. It pairs excellently with pickles, charcuterie, and crusty bread, and is often enjoyed with white wines such as Riesling or Grüner Veltliner.
Stage 20: Nice > Col de la Couillole (Sat 20/7)
This year’s penultimate stage features a mountainous landscape from the Mediterranean coast to the high-altitude Col de la Couillole.
Since this year’s tour will not end in Paris, the cheeses we are discovering are quite different to the usual ones. Actually, our final two cheeses are both made with goat’s milk. Let’s start with Tomme de Chèvre de Cipières.
Tomme de Chèvre de Cipières is a distinctive goat’s milk cheese originating from the village of Cipières in the French Alps. This artisanal cheese is crafted in small batches and aged to perfection, resulting in a semi-firm texture with a creamy mouthfeel.
This tomme has a complex flavor profile, with earthy undertones and a subtle tanginess characteristic of goat’s milk cheeses.
Best enjoyed with crusty bread, fresh fruits, or nuts, Tomme de Chèvre de Cipières also pairs beautifully with light-bodied white wines such as Sauvignon Blanc or a crisp, dry rosé.
Stage 21: Monaco > Nice (Sun 21/7)
Finally, we wrap up what will surely be a memorable TDF with an individual time trial concluding in Nice. Of course, this is a marked departure from the traditional ceremonial finish in Paris, with the potential to decide the overall winner.
Fittingly, my cheese for today is France’s 46th and most recent AOP cheese, Brousse du Rove.
Brousse du Rove is a unique fresh cheese made from goat’s milk and native to the Provence region of southern France, specifically from the village of Rove. It is known for its creamy texture and delicate flavour, with subtle tanginess and a hint of sweetness.
The cheese is typically soft and spreadable, making it perfect for spreading on bread or crackers, or incorporating into sweet or savoury dishes.
Moreover, Brousse du Rove pairs well with fresh herbs, honey, or fruit preserves, and is often enjoyed with a glass of light, fruity wine such as Rosé or a crisp white wine like Picpoul de Pinet.
Its versatility and fresh taste make it a delightful addition to any cheese board or culinary creation.
Where will you be watching the Tour de France from in 2024?
In conclusion, as the 2024 Tour de France winds its way through the diverse landscapes of France, cyclists and spectators alike have the opportunity to savour some of the country’s finest local cheeses at each stage.
These artisanal cheeses not only offer a taste of regional terroirs but also showcase the rich culinary heritage of France.
Where will you be watching the tour from this year? Will you be on the side of the road? Or glued to your TV screen even at ungodly hours? Let me know in the comments.
Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.
