Let us take you on a journey through France, one celebrated cheese at a time. As we travel from the cheese regions of Auvergne-Rhône-Alpes to Provence-Alpes-Côte d’Azur, discover the 46 AOP cheeses from France.
Auvergne-Rhône-Alpes
Our first stop offers diverse landscapes, from fertile valleys to high alpine meadows. Its terroir is defined by nutrient-rich volcanic soil, lush pastures and alpine herbs. Cows graze at high altitudes in summer, feeding on grasses that lend richness and depth to the region’s dairy products.
The cool, moist climate in the mountains and volcanic areas fosters complex, earthy flavours.
1. Abondance
Let’s start our journey with Abondance. This semi-hard raw cow’s milk cheese comes from the Abondance valley in Haute Savoie. It was granted an AOP stamp in 1996.
2. Banon
Cute little Banon is a soft, raw goat’s milk cheese that finds it roots in Alpes-de-Haute-Provence. In fact, it draws its name from a small eponymous village in between the Lure mountain and the famous Mont Ventoux.
3. Beaufort
On the other end of the size range, we find this colossal semi-hard cheese. Indeed, Beaufort is a very large (up to 70 kgs) raw cow’s milk semi-hard cheese that comes from Haute-Savoie.
4. Bleu d’Auvergne
The first blue cheese in our AOP list is Bleu d’Auvergne. This classic cow’s milk blue cheese is made in the Cantal, Puy-de-Dôme and Haute-Loire departments.
5. Bleu de Gex
Also known as Bleu de Septmoncel, Bleu de Gex is a raw cow’s milk blue cheese from the Monts du Jura. Unfortunately, it is banned in both the USA and Australia because of the raw milk.
6. Bleu du Vercors-Sassenage
Bleu de Vercors-Sassenage is a cow’s milk blue cheese that comes from the Massif du Vercors. Actually, its name is a combination of Vercors and Sassenage, which are two regions where it was traditionally made.
7. Cantal
Next we have Cantal. This popular hard cheese is made with cow’s milk in the Cantal department (surprise, surprise!). It is sold for consumption at 3 different ages: Cantal Jeune (at 2 months), Entre-Deux (2 to 7 months) and Vieux (at least 8 months).
8. Charolais
Charolais is a small round raw goat’s milk cheese from Saône-et-Loire. Since 2014, the AOP has protected the origin and production of this wrinkly beauty.
9. Chevrotin
Yet another cheese from Savoie! Chevrotin is a soft raw goat’s milk cheese that dates back to the 17th century. It is often referred to as the little cousin of the cheese we have in number 16.
10. Comté
This semi-hard classic from France-Comté might just be one of France’s most famous cheeses. Local artisans have been making 40 kg wheels of Comté in the region for generations.
11. Fourme d’Ambert
Fourme d’Ambert is one of France’s oldest blue cheeses. Artisans in Puy-de-Dôme, Cantal and Loire have been making this cheese using local cow’s milk for generations.
12. Fourme de Montbrison
Next, we find the second fourme on our list. Fourme de Montbrison is a cylindrical cow’s milk blue cheese that originates from the departments of Loire and Puys-de-Dôme.
13. Laguiole
Laguiole is a raw milk cow’s milk cheese from Aubrac. Weighing up to 50 kg, this AOP cheese’s name is a tricky one to pronounce. Now, repeat after me: “Lah-Yee-Oll”.
14. Morbier
The departments of Doubs and Jura are home to this famous raw milk semi-hard cheese with a line of ash. Effectively, local farmers have made Morbier in those regions for centuries.
15. Picodon
Small, soft and lactic, Picodon is the hidden gem of the l’Ardèche department. Moreover, you can enjoy this raw goat’s milk wonder classique or lavé (natural or washed rind).
16. Reblochon
We continue our list of AOP cheeses in Haute-Savoie. Meet Reblochon, the soft, mild washed rind made with local raw cow’s milk.
17. Rigotte de Condrieu
In Pilat, we find another raw goat’s milk cheese. With a name that simply rolls off your tongue, Rigotte de Condrieu is a soft, bloomy rind cheese that is matured for just over a week.
18. Saint-Nectaire
Number 18 on our list is Saint-Nectaire. Made with either pasteurised or raw milk, this washed rind cheese displays aromas of nectarines, fresh cream, hay and forest floor.
19. Salers
Meet Salers. Actually, this hard cheese is the second farmhouse cheese on our list that comes from the Cantal department. Local farmers make Salers using raw cow’s milk from April to November.
20. Tome des Bauges
Finally, our last AOP cheese from Auvergne-Rhône-Alpes is Tome des Bauges. Undoubtedly, this raw cow’s milk semi-hard cheese stands out thanks to its rustic natural rind.
Now, let’s visit Bourgogne-Franche-Comté. We can assure you that it won’t disappoint.
Bourgogne-Franche-Comté
Known for its rolling hills, vineyards and green valleys, this region benefits from a varied climate and soil. The mix of limestone-rich land and fertile pastures creates a smooth, balanced taste in dairy. Cold winters and warm summers allow for dairy to develop rich textures, while traditional ageing caves add unique, often earthy undertones.
21. Brie de Meaux
Without a doubt, Brie is one of the most famous and popular soft cheeses from all around the world. But, did you know that the AOP only recognises 2 cheeses as Brie? Brie de Meaux dates back to the 8th century and is made exclusively with raw cow’s milk.
22. Brie de Melun
And you’ve guessed it! Brie de Melun is the second Brie that is protected by an AOP stamp. Also made with raw cow’s milk, this soft, bloomy rind cheese gets its name from the township of Melun in Seine-et-Marne.
23. Chaource
Next on our list is yet another soft cheese named after the town where it was first made. Indeed, Chaource is a cow’s milk cheese that comes from an eponymous town in the department of l’Aube.
24. Crottin de Chavignol
Number 24 on our list might just have the best name of them all. Crottin de Chavignol is a soft goat’s milk cheese and its name is a combination of crottin (local artisanal cheese mould) and Chavignol (the village near Sancerre where it was first made).
We are now past halfway on this long list of French AOP cheeses. Keep reading after the break as we wrap up Bourgogne-Franche-Comté and head into the Centre-Val de Loire region.
25. Epoisses
Epoisses de Bourgogne is one of France’s most notorious washed rind cheeses. Indeed, this soft cheese washed in Marc de Bourgogne has such a robust aroma that it has been banned on the Métro in Paris!
26. Langres
Made in the Champagne region, Langres is a cute little orange soft cheese with a wrinkly rind. Perhaps, this cheese is best known for its pairing with Champagne. Indeed, you can pour a splash of bubbly into the “fountain” at the top and let it seep through the cheese.
27. Mâconnais
Mâconnais is a small format raw goat’s milk soft cheese that comes from the Sâone-et-Loire department. Unsurprisingly, it gets its name from its town of origin, Mâcon.
28. Mont d’Or
Mont d’Or might just be the Holy Grail of seasonal cheeses. Find its roots in the Haut-Doubs, this raw cow’s milk surface-ripened cheese is celebrated all around the world for its unique flavour and texture.
29. Munster
Since the 9th century, farmers in the Vosges Mountains have been making this robust little washed rind. Actually, the locals also know this cow’s milk classic as Munster Géromé. The name comes from the townships of Munster and Gérardmer.
And this wraps up the AOP cheeses from Bourgogne-Franche-Comté. Next, we visit Centre-Val de Loire.
Centre-Val de Loire
The Loire Valley, with its mild, balanced climate and riverside pastures, nurtures tender grasses and wild herbs. This combination lends a subtle, vegetal flavour to local dairy. The region’s terroir, marked by chalky, mineral-rich soil, is especially suited to goat grazing, leading to a mild, smooth flavour profile with slight minerality.
30. Pouligny Saint Pierre
Now, this part of France is famous for its goat’s milk cheeses. And this gorgeous white pyramid is a great place to start. Pouligny Saint Pierre comes from the Indre department and, you’ve guessed it, gets its name from the eponymous commune.
31. Sainte Maure de Touraine
Goat’s cheeses come in many shapes. Quite possibly, Sainte Maure de Touraine is the most famous log-shaped goat’s milk cheese from the Indre-et-Loire department. And, yes, that is a straw that you can see running through the cheese.
32. Selles-sur-Cher
To round up the shapes of goat’s cheeses (see what I did there?), we’ve got Selles-sur-Cher. This round ash coated raw milk soft cheese comes from the Loir-et-Cher department.
33. Valençay
At number 33, we find our final cheese from Centre-Val de Loire, Valençay. This iconic goat’s milk cheese is instantly recognisable due to its pyramid shape and ash coated wrinkly rind.
Corse
Corsica’s rugged, mountainous terrain and Mediterranean climate create a robust terroir with intense, herbal notes. Steep hillsides and abundant wild herbs like thyme and rosemary influence the flavour of local dairy. The island’s winds, combined with warm, dry summers and mild winters, give Corsican cheeses a distinct wildness and aromatic complexity.
34. Brocciu
Let’s make a quick stop by the island of Corse for our first fresh cheese on the AOP list. As a matter of fact, Brocciu is a white, creamy and mousse-like rindless cheese that Corsicans make with raw ewe’s milk.
Hauts-de-France
This northern region features cool, damp weather, rolling plains and fertile pastures enriched by the region’s proximity to the sea. The damp climate supports the growth of unique microbial flora, giving local dairy products an intense, often pungent quality. Its clay-rich soil and hearty grasses also contribute to the strong flavours and robust character of the dairy.
35. Maroilles
As we head towards northern France, we discover this unique square shaped washed rind. Indeed, Maroilles finds its roots in the departments of Nord and l’Aisne. Furthermore, its gets its name from the village of Maroilles where it was first made.
Normandy
With its moist, maritime climate, Normandy enjoys some of the richest pastures in France. High humidity and mild temperatures create lush grazing lands that produce sweet, creamy milk. The region’s proximity to the sea brings in salty breezes that subtly influence the flavours, creating a terroir that yields dairy with a soft, buttery richness.
36. Camembert de Normandie
Hello Normandie! This region in northern France is home to some of France’s most famous AOP cheeses. And none of them are more celebrated than Camembert de Normandie. This raw milk soft cheese dates back to the 18th century and is famous all around the world.
37. Livarot
Also known as Le Colonel, Livarot is an iconic washed rind cheese from Calvados in the Pays d’Auge. It is instantly recognisable thanks to the 3-5 straps of sedge that are wrapped around the cheese.
38. Neufchâtel
This most romantic of soft cheeses is actually Normandie’s oldest cheese. Local folklore has it that this raw cow’s milk cheese was made into a heart shape by local young women to give foreign soldiers has a token of their affection.
39. Pont l’Évêque
Our final AOP cheese from Normandie is Pont l’Évêque. This brick shaped washed rind cheese is made from cow’s milk and might just be the strongest smelling cheese on our list.
Nouvelle-Aquitaine
Spanning Atlantic coastlines, river valleys and mountains, this southwestern region offers diverse landscapes. Pastures here range from lowland grasses to high-altitude grazing land, allowing dairy to develop layers of flavour. The region’s moderate climate and mix of Mediterranean and Atlantic influences create rich, well-balanced milk with nutty and grassy undertones.
40. Chabichou du Poitou
As we arrive in Nouvelle-Aquitaine, we find what is very likely the cheese with the most adorable name of all the 46 AOP cheeses from France. Chabichou du Poitou is a raw goat’s milk cheese that is made in a bonde shape in the Vienne and Deux-Sèvres departments.
We’ve only got 6 AOP cheeses to go but they are absolutely worth it!
41. Ossau Iraty
Number 41 is the Pride of the French Pays Basque. Actually, Ossau Iraty is the first sheep’s milk cheese on our list of the 46 AOP cheeses from France. There is one more to come, you may have heard of it before.
Ossau Iraty is a traditional pressed uncooked cheese that rinds its roots in the French Pays-Basque. It draws its name from the Ossau Valley and Irati forest where it was first made.
42. Rocamadour
Delicate, small and round, Rocamadour is a raw goat’s milk soft cheese that comes from the Lot department. Its iconic thin rind and 6cm diameter have made it a local favourite.
Occitanie
Occitanie’s varied terroir, from Mediterranean coast to Pyrenean foothills, supports a mix of lowland and mountain pastures. The hot, dry summers and cool winters shape the milk’s bold flavours, often with herbal and floral notes from wild grasses. The local limestone-rich soil contributes to the mineral character, lending unique nuances to the dairy produced here.
43. Bleu des Causses
Bleu des Causses is a traditional blue cheese from the Massif Central and tablelands of the Causses. Also known as Bleu d’Aveyron, it is made with either raw or pasteurised cow’s milk.
44. Pélardon
Our last soft cheese on the list of 46 AOP cheeses from France is Pélardon. Locals in the Languedoc region also know this small 60 g cheese as Paraldon, Pélardou and Péraudou.
45. Roquefort
We’re almost at the end of our list and number 45 brings us the King of Cheeses, Roquefort. Undoubtedly, this raw sheep’s milk blue cheese from Aveyron is one of France’s most popular exports.
Provence-Alpes-Côte d’Azur
This sunny region in southern France combines rugged mountains, Mediterranean coastlines, and herb-laden fields. The Mediterranean climate creates warm, dry conditions ideal for rich, aromatic milk. Grazing animals feed on a range of local herbs like lavender, thyme, and rosemary, which infuse the dairy with distinct Provençal notes of earthiness and aromatic intensity.
46. Brousse du Rove
Congratulations! You’ve made it to the final cheese on our list of the 46 AOP cheeses from France.
The final entry is also the most recent one. Indeed, Brousse du Rove is a fresh farmhouse goat’s milk cheese from Provence that received an AOP stamp in May 2021.
Conclusion
We hope that you enjoyed our list of the 46 AOP cheeses from France. Which one is your favourite? Drop us a comment below.
Jonah is a a hipster, eco-warrior and slow food afficionado. Coming from a scientific background, Jonah has a particular interest in cheese science. And yes, he loves a good cheese pun!
