The 2025 Tour de France isn’t just a cycling spectacle—it’s a culinary journey through France’s most iconic cheese regions. From the pungent Maroilles of the north to the nutty Comté of the Jura, each stage offers a unique opportunity to savour local flavours. Here’s your stage-by-stage guide to pairing the race with the perfect regional cheese, complemented by traditional food and drink pairings.
SEE ALSO: The Cheese Scientist’s archives of Tour de France guides →
🗺️ Tour Overview
The 112th edition of the Tour de France kicks off on July 5 in Lille and concludes on July 27 in Paris. Spanning 21 stages, the route covers 3,320 km, traversing 11 regions and 34 départements.
Cyclists will tackle various terrains, including flat plains, hilly landscapes, and challenging mountain climbs across the Massif Central, Pyrenees, Alps, and Jura.
🧀 Stage-by-Stage Cheese Pairings
Stage 1: Lille → Lille (Flat – Sat 05 Jul)
Mimolette, often nicknamed the “French Edam,” is a striking, orange-hued cheese from Lille with a firm, crumbly texture and a flavour that deepens with age. Young Mimolette is mild and nutty, while aged wheels become more intense and caramelised.
It’s a delightful table cheese, best enjoyed in thin wedges with crusty baguette and a glass of bière de garde—a local farmhouse-style ale that balances the cheese’s richness with a malty finish.
Stage 2: Lauwin-Planque → Boulogne-sur-Mer (Hilly – Sun 06 Jul)
Maroilles is a bold, washed-rind cheese from northern France with a deep orange rind and a powerful aroma. Beneath its sticky exterior lies a surprisingly mild, creamy paste with earthy, nutty flavours.
It’s a perfect companion for a Flemish-style amber ale—the beer’s sweetness and effervescence cut through the cheese’s intensity. Serve with hearty rye bread for a rustic northern French snack.
Stage 3: Valenciennes → Dunkerque (Flat – Mon 07 Jul)
Vieux-Boulogne has been called one of the smelliest cheeses in the world—and proudly so. This unpasteurised cow’s milk cheese from Boulogne-sur-Mer is washed in beer, giving it a sticky rind and intense aroma. But inside, the flavour is meaty, savoury, and perfectly balanced.
Pair it with a crisp, dry white wine like a Chardonnay or a blonde beer, and serve with slices of saucisson or pickles to complement its umami punch.
Stage 4: Amiens → Rouen (Hilly – Tue 08 Jul)
Neufchâtel is Normandy’s heart-shaped soft cheese, often mistaken for Brie but firmer and slightly saltier. It’s made from cow’s milk and has a white bloomy rind with a creamy, slightly crumbly core.
The cheese’s mild tanginess makes it ideal with Normandy apple cider, whose fruity acidity refreshes the palate. Serve with thinly sliced fresh apples or warm baguette for a simple yet elegant pairing.
Stage 5: Caen → Caen (ITT – Wed 09 Jul)
Pont-l’Évêque is one of the oldest cheeses in France, dating back to the 12th century. It’s a washed-rind, square cheese with a soft, pale orange rind and a smooth, supple interior.
Its rich, creamy texture pairs beautifully with the apple brandy Calvados, a local speciality from the same region. Add a hunk of country-style bread and perhaps a few dried figs or prunes for a bold Norman trio.
Stage 6: Bayeux → Vire Normandie (Hilly – Thu 10 Jul)
Livarot is a washed-rind cow’s milk cheese from Normandy, easily recognisable by the five raffia bands that wrap around its rind—earning it the nickname “The Colonel.” It’s pungent, with a creamy, slightly salty interior and a strong aroma.
Livarot pairs beautifully with Pommeau, a local aperitif made by blending apple juice and Calvados. Add a few slices of smoked ham or cured pork for a savoury Norman platter.
Stage 7: Saint-Malo → Mûr-de-Bretagne (Hilly – Fri 11 Jul)
This lesser-known cheese from the Gulf of Morbihan in Brittany is made from raw cow’s milk and aged in old stone cellars. Tome de Rhuys has a smooth, firm paste and a grassy, slightly nutty flavour.
It pairs well with Breton cider, particularly a dry, artisanal version that echoes the region’s apple-growing heritage. Complement with buckwheat galette slices or toasted walnuts for a wholesome, rustic snack.
Stage 8: Saint-Méen-le-Grand → Laval (Flat – Sat 12 Jul)
Curé Nantais is a semi-soft, washed-rind cheese from the Loire-Atlantique area. Originally created by a priest (hence the name), it has a supple texture and a mildly pungent aroma.
Its flavour is both buttery and tangy, and it pairs excellently with Muscadet—a white wine from the nearby Loire Valley known for its crisp minerality. Serve with fresh oysters or crusty bread for a coastal-inspired tasting.
Stage 9: Chinon → Châteauroux (Flat – Sun 13 Jul)
Crottin de Chavignol is a famous Loire Valley goat cheese with a firm, crumbly texture when young and a richer, more pronounced flavour as it matures. It’s delicious both raw and baked.
Pair it with a glass of Sancerre, made from Sauvignon Blanc grapes grown just a short drive away. Add a green salad with walnuts or a few cherry tomatoes for a quintessential Loire lunch.
Stage 10: Ennezat → Le Mont-Dore Puy de Sancy (Mountain – Mon 14 Jul)
Bleu d’Auvergne is a creamy, blue-veined cow’s milk cheese from the volcanic region of central France. Less salty than Roquefort, it offers a rounded, mushroomy flavour with subtle spice.
This cheese sings when paired with a bold Cahors red wine or a fruity Côtes d’Auvergne. Add toasted walnuts or slices of pear for an elegant, flavour-packed plate that celebrates the Auvergne terroir.
Rest Day: Toulouse (Tue 15 Jul)
Tomme de Pyrénées is a traditional cheese from the Pyrenean foothills, often made from cow’s milk (though sheep and goat versions also exist). It’s semi-hard with a smooth black or natural rind, and has a gentle, buttery flavour with grassy notes—perfect for easy snacking.
On a warm summer rest day, pair it with slices of Jambon de Bayonne, a handful of green olives, and a glass of Madiran or Fronton red wine from just north of Toulouse. For a lighter option, a chilled local rosé also complements it beautifully.
Stage 11: Toulouse → Toulouse (Flat- Wed 16 Jul)
Rocamadour is a small, round goat cheese from the nearby Lot department, just north of Toulouse. Soft-ripened and creamy with a delicate rind, it has a rich, nutty flavour that becomes more intense with age. It’s a favourite in the Occitanie region and is delicious served warm on toast or salad.
Pair it with a glass of Gaillac white wine—crisp and floral—or even a light, chilled rosé from Fronton. For a perfect bite, drizzle a little honey over the cheese and add crushed walnuts.
Stage 12: Auch → Hautacam (Mountain – Thu 17 Jul)
Ossau-Iraty is a firm, nutty sheep’s milk cheese from the Basque and Béarn regions. It’s one of only two sheep’s milk cheeses in France with AOP status. The flavour is rich and slightly sweet, often with hints of roasted nuts or herbs.
A classic pairing is black cherry jam, traditionally served alongside this cheese in the Basque Country. Wash it down with a glass of Irouléguy, a robust and earthy red wine from the nearby hillsides.
Stage 13: Loudenvielle → Peyragudes (ITT – Fri 18 Jul)
Bethmale is a semi-soft cow’s milk cheese from the Ariège valley in the Pyrenees. It’s smooth and supple, with a sweet aroma and mild, nutty taste. Some versions are made with raw milk, which adds complexity.
This cheese is excellent with Jurançon, a white wine with floral and honeyed notes. Add crusty pain de campagne and a few slices of apple or fresh figs for a light, elegant plate.
Stage 14: Pau → Luchon-Superbagnères (Mountain – Sat 19 Jul)
Bleu des Causses is a lesser-known but richly flavoured blue cheese from the limestone plateaus near the Pyrenees. Made from cow’s milk, it’s often seen as a milder cousin of Roquefort but still delivers plenty of tang and umami.
Pair it with a sweet white wine from Gaillac or even a dessert wine like Monbazillac. Serve with poached pear or fresh walnuts to create a refined and balanced experience.
Stage 15: Muret → Carcassonne (Hilly – Sun 20 Jul)
Roquefort is one of France’s most iconic and oldest blue cheeses, made exclusively from sheep’s milk and matured in the natural caves of Mont Combalou. Its creamy texture and salty, pungent flavour make it a powerful presence on any cheese board.
Pair it with a glass of Sauternes, a sweet Bordeaux wine that beautifully offsets the cheese’s intensity. Add a few slices of fresh pear or drizzle with honey for a decadent finish.
Rest Day: Montpellier (Mon 21 Jul)
Pélardon is a traditional goat’s milk cheese from the Cévennes and Languedoc regions, not far from Montpellier. Small, round, and aged from a few days to several weeks, it develops a soft, wrinkled rind and a creamy, tangy centre. Younger Pélardon is fresh and citrusy, while older wheels become nuttier and more intense.
It’s a perfect cheese for a light, restorative rest day plate. Pair it with a Picpoul de Pinet, a zesty white wine from the nearby Mediterranean coast. Add a drizzle of wildflower honey or a side of herbed olives to highlight the regional character.
Stage 16: Montpellier → Mont Ventoux (Mountain – Tue 22 Jul)
Banon is a distinctive Provençal goat cheese traditionally wrapped in chestnut leaves and tied with raffia. Its rind is thin and earthy, while the interior is soft, creamy, and tangy, often with notes of hay and fresh herbs. As it ripens, the cheese becomes almost spoonable.
Pair Banon with a glass of Côtes du Ventoux rosé—light, dry, and full of berry notes. Add a drizzle of local lavender honey and slices of rustic sourdough for a beautifully balanced southern French tasting.
Stage 17: Bollène → Valence (Flat – Wed 23 Jul)
Picodon is a small, aged goat cheese from the Drôme and Ardèche regions, with a wrinkled rind and a firm texture that becomes more crumbly over time. The flavour is assertive—tangy, slightly spicy, and deeply aromatic.
A perfect match for Côtes du Rhône white wine, whose floral and citrus notes tame the intensity of the cheese. Serve with grilled courgette, black olives, or even fig jam to round out the southern Rhône valley experience.
Stage 18: Vif → Col de la Loze (Mountain -Thu 24 Jul)
Beaufort is an iconic Alpine cheese from the high Savoie, made from raw cow’s milk and matured in cool mountain cellars. Known for its firm texture and floral, buttery flavour, it’s often referred to as the “prince of Gruyères.”
It melts beautifully but is equally stunning sliced. Pair it with dried apricots to highlight its sweetness, and sip on a crisp glass of Roussette de Savoie for a local white wine match that complements the cheese’s complexity.
Stage 19: Albertville → La Plagne (Mountain – Fri 25 Jul)
Tomme de Savoie is a semi-soft cheese with a rustic grey rind and a smooth, earthy flavour. Made year-round in the French Alps, it’s lower in fat due to being made from partially skimmed milk.
It’s perfect for mountain fare—slice it alongside dried sausages or nutty bread, and pair with a glass of local Mondeuse, a red wine with a peppery kick that enhances the cheese’s subtle creaminess.
Stage 20: Nantua → Pontarlier (Hilly – Sat 26 Jul)
Comté is one of France’s most celebrated cheeses, produced in the Jura Mountains and aged for anywhere from 4 months to 24+ months. Younger wheels are nutty and milky, while older ones offer rich notes of caramelised onion, hazelnut, and brown butter.
It’s a natural match for Vin Jaune, Jura’s oxidative white wine, which shares the same terroir. Add roasted hazelnuts or thinly sliced pear for a beautiful apéritif plate.
Stage 21: Mantes-la-Ville → Paris (Flat – Sun 27 Jul)
Brie de Meaux, the “King of Cheeses,” is a soft, bloomy-rind delight from the Île-de-France region. When perfectly ripe, it offers a luscious interior with aromas of mushroom, cream, and a hint of funk. It’s a celebratory cheese, ideal for toasting the Tour’s finale.
Serve it with crisp apple slices and a flute of chilled Champagne to balance its richness and elevate the finish on a truly Parisian note.
🎉 Final Thoughts
Whether you’re following the Tour from the roadside or your sofa, these cheeses turn each stage into a gastronomic adventure. Pair with local drinks, rustic breads, and a festive spirit—and you’ll have the perfect stage-side snack.
🧀 Vive le fromage! Et Vive le Tour! 🚴
Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.
