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!

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Best Cheeses for the Tour de France 2025 (Food & Drink Pairings) appeared first on Cheese Scientist.

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 flavour 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 flavours. 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 flavour 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 flavours. 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 flavour 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 46^th 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. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Best Cheeses for the Tour de France 2024 (Food & Drink Pairings) appeared first on Cheese Scientist.

In this post, we will briefly summarise this year’s stages. And give you a local artisanal cheese recommendation for each day. 

SEE ALSO: The Cheese Scientist’s archives of Tour de France guides →

Discover France and its neighbours through the Tour de France

Without a doubt, the Tour de France (or Le Tour as the locals affectionately call it) is the ultimate sporting event where physical prowess meets strategy. In addition to the sporting side of things, the annual race truly shines a spotlight on all the regions that it goes through.   

Every year, it inspires millions of viewers around the world to visit the beautiful cities and countryside of France and its neighbouring countries. And one of the biggest draw cards is the local history and food from each city, town and village.   

Where Le Tour is going in 2023

In 2023, the Tour de France will start in Bilbao, Spain on July 1 and end in Paris, France on July 23. It will cover a total distance of 3,404 km and visit all five of France’s mountain ranges: the Pyrénées, the Massif Central, the Jura, the Alps and the Vosges. And the breakdown of the 21 stages will be as follows: 6 flat, 6 hilly, 8 mountain and 1 individual time trial. 

For our cheese lover’s guide to the Tour de France, we will give you a local cheese for each stage. Most of them you should be able to purchase in North America and Australia. However, for some of the smaller batch cheeses, you might just have to visit the area yourself to discover them. So, let’s talk cheese! 

Stage 1: Bilbao > Bilbao

In 2023, the Tour de France kicks off with a medium-mountain stage in Bilbao, Spain. It features five climbs, including the steep Pike Bidea near the end. Undoubtedly, this opening stage will showcase the scenic Basque coastline and countryside. 

Within 50 km’s of the city of Bilbao, you will find two of the DOP (Denominación de Origen Protegida) regions for a stunning Basque cheese called Idiazabal. 

Idiazabal is a pressed cheese made from raw sheep’s milk. It has a dark brown rind and a pale-yellow paste with a few holes. Overall, this cheese has a nutty, buttery and smoky flavour, as it is sometimes smoked with beech or pine wood. 

Idiazabal cheese can be enjoyed on its own or with quince jam, honey or nuts. Moreover, the locals often enjoy it grated over soups or salads. Finally, it pairs well with local red wines, such as Rioja or Navarra. 

Stage 2: Vitoria-Gasteiz > San Sebastián

The second stage is another medium-mountain stage that goes from Vitoria-Gasteiz to San Sebastián, Spain. It has five climbs as well, including the famous Jaizkibel. The stage will pass through some of the most iconic towns and landmarks of the Basque region. 

Less than 100 kms from the coastal city of San Sebastián, you will find the picturesque Roncal Valley. And this region is home to the aptly named DOP cheese Roncal. 

Like Idiazabal, Roncal is a pressed cheese made from raw sheep’s milk. After ageing for 6 months, Roncal develops a complex and pronounced flavour, with hints of lanolin and butterscotch. Moreover, it has a hard, natural rind with patches of blue-grey mould. 

The locals like to eat Roncal cheese as a snack or dessert, with bread, fruit or honey. It can also be used in salads, soups or gratins. And just like Idiazabal, it pairs well with local red wines. 

Stage 3: Amorebieta-Etxano > Bayonne

Stage 3 is a flat stage that crosses the border from Amorebieta-Etxano, Spain to Bayonne, France. This should be a fast and furious day for the sprinters, who will have to contend with some crosswinds and narrow roads along the way. 

The ville d’arrivée for Stage 3 is within a day’s drive of both the Iraty Forest and the Ossau Valley. So, it is no surprise that our local cheese for this stage is Ossau-Iraty AOP! 

You will have noticed a milk trend in the Basque region and Ossau-Iraty is no exception. Indeed, Ossau-Iraty is made from raw sheep’s milk. Wheels of Ossau-Iraty age for at least 80 days and develop a creamy, dense and firm texture. Furthermore, it has a nutty, fruity and herbaceous flavour with a natural rind. 

The French Basque people traditionally enjoy this cheese thinly sliced with cherry paste and bread. Unsurprisingly, it also pairs well with local red wines, such as Madiran or Irouléguy. 

Stage 4: Dax > Nogaro

Next, we have another flat stage that goes from Dax to Nogaro Circuit. Again, this will be a chance for the sprinters to shine, as the stage will finish on a motor racing circuit that offers a wide and smooth road. 

Our ville de départ, Dax, is within 50 kms of the famous Abbaye Notre-Dame de Belloc. And this abbey was the birthplace of a spectacular eponymous cheese in the 17th century. 

Abbaye de Belloc is a semi-hard cheese made from unpasteurised sheep’s milk. It has been made in the abbey by the Benedictine monks for centuries. Wheels of Abbaye de Belloc age for at least four months and have a creamy and dense texture. At that age, they develop a nutty and complex flavour, with a hint of burnt caramel. 

Without a doubt, Abbaye de Belloc cheese is good enough to eat on its own. But you can also pair it with bread, fruit or honey. And serve it with a sweet white wine, such as Pacherenc du Vic-Bilh and Sauternes. 

Stage 5: Pau > Laruns

We are already in the Pyrénées! The first mountain stage of the race starts in Pau and finishes in Laruns. Certainly, it will be a challenging day in the Pyrénées, with two major climbs: Col de Soudet and Col de Marie-Blanque. The stage will end with a descent towards Bielle and a flat section where a sprint among the climbers is possible. 

Tomme de Brebis is a pressed sheep’s milk cheese that has become very popular around the world. But there is one specific version that we want to recommend for this stage. If you will be in Laruns for Stage 5, look for Régis Carrère-Arrouget’s Tomme de Brebis. 

This artisanal cheese has a natural rind that is ochre to brown in colour and an ivory white paste that is smooth and uniform. Overall, its flavour is mild and milky, with a nutty and caramel hint.  

Certainly, the best way to enjoy this farmhouse cheese is with black cherries and cherry paste. Also, you can pour yourself a glass of sweet white wine such as AOC Gaillac or Pacherenc du Vic-Bilh. 

Stage 6: Tarbes > Cauterets-Cambasque

Second day in the Pyrénées as the riders go from Tarbes to Cauterets-Cambasque. This stage will feature three climbs: Col d’Aspin, the legendary Col du Tourmalet and Cauterets-Cambasque. The latter is a summit finish that has never been used before in the Tour. Without a doubt, this steep and irregular climb will test the legs and lungs of the riders. 

A beautiful day trip away from Tarbes will get you to the Bethmale valley. This region in the Ariège department is the birthplace of the first cow’s milk cheese on our 2023 list. 

Bethmale is a pressed cheese made from raw cow’s milk. Its natural rind is golden and sticky. And it has an ivory or yellow paste that is dotted with small holes. Bethmale has a mild and rich flavour, with earthy and mushroomy notes.  

Like the Basque cheeses, Bethmale excels when thinly sliced on a cheese plate. Pair it with cherry paste and a glass of Syrah or Grenache. 

Stage 7: Mont-de-Marsan > Bordeaux

Stage 7 is a flat stage that goes from Mont-de-Marsan to Bordeaux. It will be a welcome relief for the peloton after two hard days in the mountains. The stage will pass through some of the most famous vineyards and châteaux of Bordeaux, and end with a sprint on the banks of the Garonne River. 

The nearby Parc des Causses is home to one of France’s most famous cow milk blue cheeses, Bleu des Causses. 

Bleu des Causses is aged for 3-6 months in natural limestone caves in Gorges du Tarn, which gives it a special aroma and flavour. Overall, Bleu des Causses has a creamy texture with blue veins and a natural rind that is golden and sticky. 

As if often the case with blue cheeses, Bleu des Causses pairs well with sweet accompaniments and beverages. So, my tip is to serve this blue with honey, dark chocolate and a glass of Sauternes. 

Stage 8: Libourne > Limoges

This hilly stage takes us from Libourne to Limoges. It will be a transitional day from the southwest to the centre of France. Today, the stage will have some rolling hills and a few short climbs, but nothing too challenging for the GC (General Classification) contenders. 

Today’s route will take the riders within touching distance of the historic town of Rocamadour. And its most famous product, the eponymous AOP goat milk cheese. 

Rocamadour is a soft white mould cheese made from unpasteurized goat’s milk in the regions of Périgord and Quercy. It has a nutty, goaty flavour and a velvety rind. As a matter of fact, this tiny round is one of the smallest French cheeses to bear an AOP stamp. 

This goat cheese can be eaten young or aged for a stronger taste. The locals enjoy it on hot toast or in a warm goat cheese salad (Salade Chaude).  

Stage 9: Saint-Léonard-de-Noblat > Puy de Dôme

And we’re back in the mountains for Stage 9. Actually, this will be a historic day for the Tour, as it returns to the iconic volcano Puy de Dôme after 35 years of absence. The stage will end with the 13.3 km climb at 7.7% towards Puy de Dôme. 

Since we are in the Auvergne-Rhône-Alpes region, we simply cannot avoid the local blue cheese, Bleu d’Auvergne. Indeed, the Puy de Dôme department is in the AOP production zone for this iconic blue cheese. 

Bleu d’Auvergne is made from cow’s milk and has a creamy and smooth texture with blue-green veins of mould. Moreover, it has a strong aroma and a buttery, spicy, tangy flavour. 

Without a doubt, this cheese is an excellent addition to any cheese board. Having said that, the locals also enjoy it crumbled on top of salads and pasta dishes. Also, it pairs beautifully with a sweet white wine such as Sauternes, green pear and dark chocolate. 

Stage 10: Vulcania > Issoire

We’re very much in volcano country again today. Stage 10 is a hilly stage that starts from Vulcania, a volcanic theme park, and finishes in Issoire, a town with a Romanesque church. The stage will have some ups and downs and a few minor climbs. 

Choosing a single cheese for this stage was really challenging because it is close to so many amazing artisanal cheeses. After a photo finish, we’ve given the win to Salers over Cantal. 

Salers cheese is a semi-hard cheese that comes from the Auvergne region. It is made from the raw milk of Salers cows, which graze on mountain pastures in the summer. Salers has a natural brown rind and a yellow interior with a nutty and spicy flavour. 

As for pairings, you will want to enjoy Salers cheese with a full-bodied red wine, such as a robust Syrah or a bold Cabernet Sauvignon. Furthermore, the cheese is great with beers such as a Dark Ale or a Stout. 

Stage 11: Clermont-Ferrand > Moulins

Stage 11 is a flat stage that goes from Clermont-Ferrand to Moulins. In theory, this should be a calm day for the peloton before the next challenges in the mountains. The stage will cross the plains of the Auvergne region and end with a sprint in Moulins, a town known for its art and history. 

Our ville de départ is only a stone’s throw away from the historic town of Saint-Nectaire and its iconic cheese.  

Saint-Nectaire is a semi-soft cheese that originates from the Auvergne region of central France. It is made from the milk of cows that graze on volcanic pastures. And it has a washed rind with a pungent aroma and an earthy, nutty, mushroomy flavour.  

Unsurprisingly, Saint-Nectaire pairs well with equally robust red wines, such as Bordeaux or Shiraz. Or dark beers, such as Ale or Stout. You cabn also serve it with bread, fruit and nuts. 

Stage 12: Roanne > Belleville-en-Beaujolais

Today we have a hilly stage that will take the riders from Roanne to Belleville-en-Beaujolais. It will be a tricky day for the riders, as they will face some undulating terrain and a few short but steep climbs. The stage will pass through some of the most famous wine-producing areas of France, such as Beaujolais and Mâconnais. 

And you’ve probably guessed it. Our winning cheese for this stage is one that shares its name with an AOP wine, Mâconnais. Indeed, our ville d’arrivée is within 30 kms of the birthplace of this goat milk cheese, Mâcon. 

Mâconnais is made from goat’s milk or a combination of goat and cow milk. It has a soft, creamy, and smooth texture with a salty and tangy flavour and a herbal aroma. Moreover, it has a bloomy rind that may develop blue marks as it ripens.  

No surprises for the pairings here. You simply must enjoy this cheese with a local Beaujolais or Mâconnais white wine. In addition to this, you can also serve Mâconnais cheese with bread and fruit. 

Stage 13: Châtillon-sur-Chalaronne > Grand Colombier (FÊTE NATIONALE)

And we’re in the Alps! This mountain stage goes from Châtillon-sur-Chalaronne to Grand Colombier. It will be a decisive day for the GC battle, as it will feature three tough climbs and a finish on top of the Grand Colombier. This stage will fall on the 14th of July, so watch out for the French riders!

The route of Stage 13 will travel through the designated production zone for one of France’s most recognisable cheeses, Morbier. 

Morbier is a semi-soft cheese that is made from cow’s milk in the Franche-Comté. It gets its name from the village of Morbier, where it was traditionally produced. Morbier has an ivory colour, a creamy texture, and a thin black layer of ash in the middle. This mountain cheese has a mild, nutty, and fruity flavour with a slightly bitter aftertaste.   

Unsurprisingly, Morbier looks stunning as a centrepiece cheese on a cheese plate. Thanks to its iconic line of ash, it is a great conversation starter at gatherings. As for pairings, this pressed uncooked cheese works well with white wines like Sauvignon Blanc and Chardonnay. 

Stage 14: Annemasse > Morzine Les Portes du Soleil

As the riders go from Annemasse to Morzine, it will be another hard day in the Alps. Stage 14 consists of four major climbs: the Col de Cou, Col du Feu, the Col de le Ramaz and Col de Joux Plane. The stage will end with a descent to Morzine, a ski resort that has hosted several Tour finishes in the past. 

A short scenic drive from Morzine will get you to the picturesque commune of Abondance. Of course, this is the birthplace of the first of four Savoyard cheeses on our list, Abondance. 

Abondance cheese is made from the raw milk of cows that graze on rich alpine pastures. Undoubtedly, its most recognisable feature is its flat cylindrical shape and concave edge. Actually, this pressed cheese packs quite a punch with a bold barnyard aroma and fruity, nutty and buttery flavour. 

Our favourite way to enjoy this mountain cheese is to melt it in a traditional Savoyarde dish called Berthoud. 

Stage 15: Les Gets Les Portes du Soleil > Saint-Gervais Mont-Blanc

A third day in the Alps sees the riders go from Les Gets to Saint-Gervais Mont-Blanc. It will be the queen stage of the race, with four categorised climbs: Col de la Forclaz de Montmin, Col de la Croix Fry, Côte des Amerands and Saint-Gervais Mont-Blanc. 

The winning cheese for Stage 15 is another classic from Savoie, Beaufort. Actually, Saint Gervais is only a 20-minute drive away from Praz-sur-Arly, an approved commune for Beaufort production. 

Beaufort is made from unpasteurized cow’s milk and has a firm, creamy and smooth texture. Typically, local affineurs age their Beaufort wheels from 4 to 24 months. And the flavour varies depending on the season and the type of pasture where the cows graze.  

When it comes to pairings, Beaufort cheese is best enjoyed with full-bodied white wines, such as Chardonnay or Viognier. Also, this cheese is delicious when used in Savoie’s take on Fondue. 

Stage 16: Passy > Combloux

After a day’s rest, the riders will face the only time trial of the race. The stage will cover 22 km and include one categorised climb: the Côte de Domancy. The stage will finish in Combloux, a village that overlooks Mont Blanc. 

The route will travel through the heart of Reblochon country. Indeed, the towns of Passy, Combloux and Sallanches are all within the approved production zone for this classic Savoyard cheese. 

Reblochon is a pressed uncooked cheese with a delicate washed rind. Local artisans make it with exclusively raw milk. As it ages, the cheese develops a creamy paste and has a mild fruity flavour. 

While Reblochon can be served on a cheese plate, the locals mostly enjoy it cooked in a traditional dish called Tartiflette. Tartiflette is a warming winter gratin of potatoes, bacon, onions and cheese. 

Stage 17: Saint-Gervais Mont-Blanc > Courchevel

Riding from Saint-Gervais Mont-Blanc to Courchevel will be a short but intense day in the mountains. Indeed, this stage includes four climbs: Col des Saisies, Col de Roselend, Côte de Longefoy and Col de la Loze. The latter is a steep and steady climb that will favour the pure climbers. And will mark this year’s highest point in the race with the Souvenir Henri Desgrange.

Stage 17 will travel through the approved zone of production for our fourth and final cheese from Savoie, Tomme de Savoie. Unlike the first three cheeses, Tomme de Savoie does not have an AOP stamp but is still geographically protected by an IGP (Indication Géographique Protégée). 

Tomme de Savoie is a semi-soft cheese that is made from raw cow’s milk. This mountain cheese has a beige paste with irregular eyes and a thick brownish-grey rind. Furthermore, Tomme de Savoie has a mild, grassy, nutty, and mushroomy flavour with a barnyardy and earthy aroma. 

If you’re French, you have cheese with every meal. And, in Haute-Savoie, Tomme de Savoie is the ultimate breakfast cheese. Enjoy it sliced with a warm baguette and a hot cup of coffee.  

Stage 18: Moûtiers > Bourg-en-Bresse

This hilly stage will be a transitional day that will take the riders from the Alps to the Jura. The stage will have some rolling hills and a few short climbs, but nothing too demanding for the GC contenders. 

During Stage 18, the riders will travel through the zone of production of another IGP cheese, Saint-Marcellin. 

Saint-Marcellin is a soft white mould cheese that is made from cow’s milk in the Isère region. It has a creamy and fluffy texture with a white paste and a wrinkly rind. Moreover, its flavour is mild, fruity and nutty with a pleasant aroma.  

In this part of France, you can buy a ripe version of this cheese in a small terracotta dish. Without a doubt, the best way to enjoy Saint-Marcellin is to spread it on a warm crunchy baguette.  

Stage 19: Moirans-en-Montagne > Poligny

This flat stage starts from Moirans-en-Montagne, a town known for its wooden toy museum, and finishes in Poligny. It should be a relaxed day for the peloton before the final showdown in the mountains.  

The ville d’arrivée is famous for its cheesemaking academy and La Maison du Comté. So, we have a clear winner for this stage: Comté! 

Comté is a pressed cheese made from unpasteurized cow’s milk. The raw milk comes mainly from Montbéliarde or French Simmental cows, that graze on rich, diverse pastures. Comté cheese has a nutty, buttery and fruity flavour that varies depending on the season and the ageing time. 

Comté pairs well with white wines, such as Chardonnay or Jura, or red wines, such as Pinot Noir or Beaujolais. It can also be served with bread, fruit, nuts and honey. 

Stage 20: Belfort > Le Markstein Fellering

This medium mountain stage will present one last chance for the climbers to make a difference in the GC. Indeed, it will feature five climbs: Ballon d’Alsace, Col de la Croix des Moinats, Col de Grosse Pierre, Petit Ballon and Col du Platzerwasel.

When you think of Alsace and the Vosges, there is one cheese that always stands tall. And that is Munster! 

Munster is a soft washed rind cheese that is made from cow’s milk in the Vosges region. Without a doubt, it is one of France’s most robust smelling cheeses. However, its flavour is still quite mild and savoury, with hints of beef broth and yeast. 

Like most robust washed rind cheeses, Munster pairs well with bold wines such as Gewurztraminer. You can also enjoy it with a pint of Belgian Brown Ale. 

Stage 21: Saint-Quentin-en-Yvelines > Paris Champs-Élysées

As always, the final stage of Le Tour will cross the finish line on the Champs-Élysées. It will be the traditional finale of the Tour, with a festive atmosphere and, most likely, a sprint on the most famous avenue in the world. The stage will pass through some of the most iconic landmarks of Paris, such as the Eiffel Tower, the Arc de Triomphe and the Louvre. 

During the stage, the procession will go through the Hauts-de-Seine department. This part of Île-de-France is home to one of France’s most famous cheeses, Brie de Meaux. 

While Brie is not a protected name in the European Union, there are two French Brie cheeses that bear an AOP stamp. Those are Brie de Melun and Brie de Meaux. The latter is a raw cow milk cheese originating from Meaux in the historical region of Brie. It has a white mould rind, a creamy paste and buttery flavour with notes of mushroom. 

This wonderful soft cheese has so much depth of flavour that it can be served on its own. The rind is edible and is packed with flavour. So, don’t leave it behind! If you do want to add some pairings, a warm crunchy baguette is a good starting point. As for beverages, choose a fresh white wine like Chardonnay or Chinon. And be sure to avoid red wines! 

Where will you be watching the Tour de France from in 2023?

Thank you for reading our cheese lover’s guide to the Tour de France 2023. 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. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Cheese Lover’s Guide to the Tour de France 2023 appeared first on Cheese Scientist.

In this post, we will give you a local artisanal cheese suggestion for each stage. And we’ve also got some great tips on how you can best enjoy them.

[Disclaimer: This post contains affiliate links. If you use these links to make a purchase, we may earn a commission (at no cost to you).]

SEE ALSO: The Cheese Scientist’s archives of Tour de France guides →

Discover France and its neighbours through the Tour de France

Without a doubt, the Tour de France (or Le Tour as the locals affectionately call it) is the ultimate sporting event where physical prowess meets strategy. In addition to the sporting side of things, the annual race truly shines a spotlight on all the regions that it goes through. 

Every year, it inspires millions of viewers around the world to visit the beautiful cities and countryside of France and its neighbouring countries. And one of the biggest draw cards is the local history and food from each city, town and village. 

Where Le Tour is going in 2022

The actual route of the Tour de France changes from year to year. While the bulk of the racing takes place within the Héxagone, it is quite common for La Grande Boucle (the big loop) to visit some of the neighbouring countries. In fact, the 2022 edition will kick off in Denmark before entering France on Stage 4. Overall, the 21 stages will take us around France, spend one day in Belgium, two days in Switzerland and visit both the Alps and the Pyrenees.  Finally, as always, it will end in Paris on the Champs-Élysées. 

For our cheese lover’s guide to the Tour de France, we will give you a local cheese for each stage. Most of them you should be able to purchase in North America and Australia. However, for some of the smaller batch cheeses, you might just have to visit the area yourself to discover them. So, let’s talk cheese!

Stage 1 – Copenhagen > Copenhagen

Havarti

Danish cheeses don’t get much more famous than Havarti. Native to Denmark, Havarti was invented in the mid-1800’s by Hanne Nielsen, who named it after her farm, Havartigaard. This semi-hard cow’s milk cheese quickly rose to prominence and became a staple in Danish cuisine. 

Renowned for its springy texture and subtle sweet and acidic flavour, Havarti is balanced and mild enough to suit most palates. As the cheese matures, its flavour develops to become slightly spicier with notes of hazelnut.  

Overall, Havarti is a really versatile cheese. Since it was designed to be sliced, it is only natural that the locals love to eat it in sandwiches. Moreover, it pairs well with red apples, honey, pickled vegetables and a glass of red wine.

Stage 2 – Roskilde > Nyborg

Samsø

Second day in Denmark and we discover a hidden gem of a cheese. Samsø is a cow’s milk cheese that gets its name from the island of Samsø. It dates back to the late 19th century when the king of Denmark invited Swiss cheesemakers to teach farmers and locals the art of cheesemaking. After successfully making a cheese similar for Emmentaler, the Danish named it Samsø. 

This pasteurised cow’s milk semi-hard cheese comes in large wheels similar to the Swiss cheese. Unsurprisingly, it also has an elastic texture with a spattering of tiny eyes throughout its paste. Most wheels have a gorgeous golden natural rind and a bright yellow interior. When young, Samsø is mild and nutty with some sweet and sour notes. As the cheese ages beyond 3 months, its flavour develops to become a bit more robust and sweet. 

You can enjoy Samsø fresh as chunks or slices in a sandwich. However, just like Emmentaler, it really excels when melted in hearty dishes, or a grilled cheese sandwich. 

Stage 3 – Vejle > Sønderborg

Danbo

On stage 3, the tour spends a final day in Denmark. And our chosen cheese is one that is made in the region, very close to Vejle. Danbo is a semi-soft, matured and aged cheese made from cow’s milk. Actually, it is one of Denmark’s most popular cheeses. When caraway seeds are added to the cheese, it is known as “King Christian” cheese, named after King Christian IX, who ruled Denmark during the late 19th and early 20th centuries. 

Danbo is made in a square shape and is matured for a minimum of four weeks. During maturation, the cheesemaker regularly washes the rind of the cheese to develop a distinct aroma. The cheese’s flavour ranges from mild to slightly acidic, with buttery and nutty notes. Some local cheesemakers mature their cheese for up to 12 months. At this age, the aroma becomes much more robust, as does the flavour. 

While Danbo can be served as a table cheese, the locals most often slice it and enjoy it with crackers or in a rye sandwich with radish and red onions. 

Stage 4 – Dunkerque > Calais

Maroilles

We are finally in France in the Nord department and the first French cheese we’ve got for you might just be one of the smelliest ones. Maroilles is a soft cow’s milk washed rind cheese that originates from the Hauts-de-France region. It gets its name from the village of Maroilles which is home to a small abbey where it was first made and matured. 

Local cheesemakers mature square bricks of this cheese for up to four months. During this time, they regularly wash it with a brine solution. When young, Maroilles still has a chalky centre. However, as it ages, its texture gets softer and its aroma more potent. At four months, the cheese displays earthy notes of walnuts and mushrooms with a strong, pungent aroma. 

Unsurprisingly, Maroilles is a great table cheese to be served after a meal. Besides, it pairs beautifully with a brown ale, French cider, brandy or even an aromatic Gewürztraminer.

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Stage 5 – Lille Métropole > Arenberg Porte du Hainaut

Mimolette

We continue our exploration of northern France in Lille. Here, we discover one of the region’s most popular exports, Mimolette. Actually, the Losfeld family drew their inspiration from the Dutch recipe for Edam when they first made this cheese. However, it differs from its Dutch counterparts in the use of annatto to impart its trademark bright orange colour. 

Traditionally, cheesemakers release Mimolette for consumption at various stages of its maturation. A mature Mimolette has a distinctive greyish rind, which resembles the skin of a cantaloupe. Overall, it has a fruity aroma coupled with an incredibly complex flavour. Your palate will detect notes that oscillate between savoury and sweet caramel. Its texture is hard and crumbly but yet it still melts in your mouth. 

Recently, it has become a modern-day tradition for Mimolette to be consumed at Halloween. The bright orange colour and shape of the cheese draw unavoidable comparisons to a pumpkin. Hence, it is not surprising that we are now seeing Jack-O’-Lanterns carved into entire wheels of this hard cheese. Enjoy Mimolette with a robust Stout or a glass of Cabernet Sauvignon. 

Stage 6 – Binche > Longwy

Herve

In 2022, the Tour will spend one day in Belgium. And the most famous cheese to come from this country might just be Herve. Herve is a soft washed rind cheese that is produced from raw or pasteurised cow’s milk. It gets its name from the ancient town of Herve, which is at the centre of Pays de Herve. This region is the geographical area of production and ripening of the cheese. 

The most common version of this cheese is shaped as a small brick and has a glossy, sticky orange-brown rind. Its paste is mostly soft and with a slightly chalky centre. When young, Herve’s aroma is mild and its flavour sweet. As the cheese matures, its aroma becomes yeastier and it develops a spicier flavour profile. 

Since it is fully flavoured, Herve is best enjoyed with dark bread and beers. Actually, It is one of the most popular cheeses in Belgium. 

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Stage 7 – Tomblaine > La Super Planche Des Belles Filles

Carré de l’Est

After a quick detour in Belgium, we’re back in France. Carré de l’Est is easily the least well-known cheese on our list and that is a real shame. This Square shaped soft cheese is made using pasteurised cow’s milk in the Vosges and Lorraine regions of eastern France. 

Matured for about two weeks, Carré de l’Est develops a stunning wrinkly rind and a soft, yellow paste. Throughout the paste you will find the occasional eye. Overall, its aroma and flavour are quite mild and buttery, with the slightest earthy quality. 

This delicate cheese is an excellent addition to any cheese board. In addition to this, it can be cut into small cubes and served in a fresh salad or on top of a quiche or gratin. As for wine pairings, a Pinot Noir from Alsace or a red from Arbois will not disappoint. 

Stage 8 – Dole > Lausanne

Gruyère

Stage 8 brings us to Switzerland and the coastline of Lake Geneva. Within an hour’s drive of Lausanne, you will find a tiny town called Gruyères. And yes, you’ve guessed it. This is the home of Switzerland’s most famous cheese, Gruyère. The origins of this semi-hard cheese date back to the early 12th century in the district of La Gruyère. To this day, local artisans in a select number of dairies make this cheese using local raw cow’s milk and traditional methods. 

Between six and nine months of age, Gruyère has a soft and refined taste with sweet notes. From 10 months onwards, it is referred to as Réserve and has a full-flavoured and aromatic taste. Some wheels will be matured up to 18, or even 24 months for even more robust flavours. 

Enjoy this famous Swiss cheese with a glass of Pinot Noir. It is also a spectacular melter and will excel in a cheese toastie. Having said that, my recommended way to enjoy Gruyère is in a traditional Swiss fondue called Moitié-Moitié where it is mixed with Vacherin Fribourgeois.

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Stage 9 – Aigle > Châtel Les Portes Du Soleil

L’Etivaz

L’Etivaz is a seasonal hard cheese made using only unpasteurised cow’s milk. Currently, just over 100 alpine creameries in the Vaud Alps make this celebrated cheese from the months on May to October. To this day, they process the raw milk on site and use an open fire. In many ways, L’Etivaz is made as Gruyère was 100 years ago. Local farmers make this cheese only when the cows are doing their summer grazing in alpine pastures. Moreover, they still use traditional copper cauldrons over open wood fires.

L’Etivaz has a semi-hard texture with a fruity, slightly nutty flavour. Actually, its flavour varies significantly depending on the soil of the different pastures. It is yellow ivory in colour and slightly sticky due to its saltiness. It is aged for five to 13 months before it is eaten. 

This incredibly complex Swiss cheese is an excellent addition to your cheese board. Pair it with a glass of Chardonnay, Chablis or a hard Cider.

Stage 10 – Morzine Les Portes Du Soleil > Megève

Chevrotin

After a quick escape to Switzerland, the Tour de France returns to France for Stage 10. Continuing with the mountain theme, we find ourselves in the Savoie region. And one of the most famous cheeses from Savoie is Chevrotin. This delightful goat’s milk cheese is made using the raw milk of French Alpine goats and is a favourite among the locals. 

Aged for a minimum of 21 days, Chevrotin looks like a small version of another famous cheese from Savoie, Reblochon. As a matter of fact, the main difference is that it is made using goat’s milk instead of cow’s milk. As a result, it is more aromatic and its flavour a slightly more pronounced with a certain “goaty” quality. 

The ideal pairing for this beautiful cheese is a dry, fruity white wine from Savoie such as Chignin or Crépy. 

Stage 11 – Albertville > Col Du Granon Serre Chevalier

Beaufort

We start Stage 11 in Albertville, home of the 1992 Winter Olympics. And we’ve got a very fitting local cheese to match. Beaufort is a large format pressed cooked cheese. Unlike most of the local offerings, Beaufort is actually made with whole cow’s milk, instead of skimmed milk. Over the decades, its signature has become the concave natural rind that wraps around the cheese. 

At five months of maturation, Beaufort displays an incredible range of aromas and flavours. You can expect meaty, sweet and buttery flavours as well as floral and herbal notes coming from the grass-fed cows’ milk. Look for a Beaufort d’Alpage to get the ultimate tasting experience. Indeed, this particular version of the cheese is only made during the summer months at a minimum altitude of 1500m.  

Without a doubt, Beaufort is good enough to eat on its own as a table cheese. Having said that, it is also a great melting cheese and can be mixed with Emmental de Savoie and/or Comté to make a local dish called Fondue Savoyarde.

Stage 12 – Briançon > Alpe D’Huez

Bleu du Vercors-Sassenage

We’re well into the French Alps now and today’s cheese is a local blue cheese. Bleu du Vercors-Sassenage is quite a mouthful in many ways. This raw milk blue cheese is made using local cow’s milk in the Vercors massif as well as some other communes in the region. Unlike many of the other French AOP blue cheeses, Bleu du Vercors-Sassenage is very hard to track down outside of France. 

This traditional blue cheese comes in a cylindrical format weighing between 4 and 4.5 kg. Its natural rind is light blueish-grey in colour with some orange patches. Moreover, its texture is surprisingly soft and moist, and will melt in your mouth. As for the flavour, you can expect sweet notes with a pleasant touch of bitterness. Watch out for some hazelnut in the finish. 

Bleu du Vercors-Sassenage is best enjoyed with aperitifs or at the end of a meal, with a slice of walnut bread. Take things to the next level by melting this blue cheese in a sauce or in a Vercouline (similar to Raclette). 

Stage 13 – Le Bourg D’Oisans > Saint-Étienne

Saint-Marcellin

Stage 13 takes us very close to Lyon which is France’s third biggest city by population. Lyon was home to one of the country’s most famous gastronomes, Paul Bocuse. And one part of the legacy that Paul Bocuse has left us with is his support of a local soft cheese called Saint-Marcellin. Nowadays, this soft, small format cheese is made exclusively with cow’s milk. 

Using a method of maturation called “affinage à la Lyonnaise”, local dairies have perfected the art of making this creamy, wrinkly beauty. At four weeks, Saint-Marcellin develops a delicate natural rind that can barely contain its insides. Hence, it is quite common for the cheese to be presented in a small ceramic dish called berceau. 

While it is a great table cheese, Saint-Marcellin is most commonly used in cooking. In fact, it is an excellent addition to béchamel sauces and ravioli filling. Finally, it can also be enjoyed in a fresh garden salad. 

Stage 14 – Saint-Étienne > Mende

Saint-Félicien

Next, we have Saint-Marcellin’s little brother, Saint-Félicien. As a matter of fact, a cheesemaker in Lyon in the 20th century invented this small cheese by drawing his inspiration from the older Saint-Marcellin. The main difference between the two is that Saint-Félicien is made using soft curds and the wheels are slightly larger. 

At 14 days, the cheese develops a natural bloomy rind with patches of light blue. On the inside, its texture tends to be softer and creamier than its ancestor. Overall, its flavour is also slightly milder with nutty notes. As the cheese matures, its flavour and aroma get more pronounced. Even though it is made with cow’s milk, watch out for a subtle goaty quality in the paste. 

Local cheese lovers enjoy Saint-Félicien as a table cheese and often pair it with a glass of Sancerre of Pouilly Fumé.  

Stage 15 – Rodez > Carcassonne

Bleu des Causses

Stage 15 takes us to the medieval fortress city of Carcassonne. And the perfect traditional cheese to pair with this location is Bleu des Causses. The cheese draws its name from the region of the Grands Causses which are large natural limestone formations. In a similar way to another famous French blue cheese (which might be coming next), local affineurs mature wheels of Bleu des Causses in local natural caves. 

Actually, the cheese owes a lot of its organoleptic qualities to the caves of the Gorges du Tarn. Bleu des Causses has a natural grey rind and an internal paste that is rich in blue veins and pockets. Furthermore, it has a sophisticated range of aromatic flavours which range from sweet to spicy. 

Due to its soft texture, locals use this blue cheese extensively in cooking. Indeed, you can find Bleu des Causses in quiches, cakes, gratins and even some salad. If you’re wanting to pair it with wine, we’d recommend a sweet Moscato or a Côte de Bergerac.

Stage 16 – Carcassonne > Foix

Roquefort

Next, we have the King of French Cheeses. Roquefort is a traditional sheep’s milk blue cheese made in the Aveyron department. Undoubtedly, it is one of the world’s best-known cheeses and dates back to at least the 15th century. The AOP dictates that this blue cheese can only be made in the Aveyron department. Furthermore, the wheels have to be matured in the natural Combalou caves of Roquefort-sur-Soulzon. 

Roquefort has a moist velvety ivory paste that is mottled with delicate blue-green pockets and lines of mould. Your nose will be met with a tantalising aroma of forest undergrowth. Finally, the flavour is spicy on the front palate with a long grassy and salty finish. 

Enjoy with a glass of Sauternes, stone fruit like peach or apricot and some honey. Serve on a French cheese platter with Brie de Meaux (more on that one once we reach Paris) and Beaufort. 

Stage 17 – Saint-Gaudens > Peyragudes

Bethmale

We have now made our way into the French Pyrénées and the traditional home of Bethmale. Local farmers have been making this traditional cheese with raw cow’s milk for generations and it is easily the region’s most famous cheese. As is often the case, the cheese draws its name from the valley where it was originally made, Bethmale Valley. 

In total, the cheeses spend up to 4 months in the affinage rooms. During this time, the affineur regularly brushes the wheels with a brine solution which forms a sticky golden rind. Overall, the end product has a strong aroma and its earthiness will transport you to a farmyard in the mountains. Furthermore, its paste is peppered with horizontal slits and is soft and delectably unctuous. On the palate, this gorgeous cheese is yeasty and fruity and gets quite savoury near the rind. 

The traditional pairing for this mountain cheese is a robust red wine like a Syrah or Grenache.

Stage 18 – Lourdes > Hautacam

Tomme de Chèvre des Pyrénées

There are few cheeses that are more synonymous with the mountains than a good Tomme des Pyrénées. While there are versions made with cow’s and sheep’s milk, our pick for Stage 18 is Tomme de Chèvre des Pyrénées. As its name suggests, this pressed uncooked cheese is a goat’s milk version. 

When mature, Tomme de Chèvre des Pyrénées is dense and solid, with a firm, white smooth, compact paste. The maker’s mark, a heart, is embossed on the rind. Overall, the cheese has a rich and complex flavour with tones of fruit, salt and citrus. Also, this Tomme has a delicious caramel, nutty finish that leaves you wanting more. 

You will want to serve this beautiful goat’s cheese on a cheese board with plum or cherry paste and a glass of Syrah or Shiraz.

Stage 19 – Castelnau-Magnoac > Cahors

Ossau-Iraty

Stage 19 is our last in the mountains and takes us very close to the French Pays Basque. This historic region near the Spanish border is home to one of the world’s most spectacular mountain cheeses, Ossau-Iraty. Ossau-Iraty is a sheep’s milk cheese produced in a specific area of the French Pyrenées. The name is derived from the production area that includes two neighbouring provinces: the Ossau Valley, located in the Bearn and Iraty, a forested area in the French Basque Pyrénées. 

This semi-hard beauty from the Pyrénées has a hay-coloured patchy rind and a pristine ivory paste. Its aroma is surprisingly buttery and sweet with a touch of barnyard. On the palate, you will detect notes of toasted wheat, roasted nuts, fresh grass and wildflowers. As the cheese ages, its creamy texture starts to become firm and calcium crystals start to appear. The flavour also tends to be more savoury. 

The traditional Basque way to serve sheep’s milk cheese is to thinly slice the cheese. It is then served with a local Itxassou cherry paste and crunchy bread. It will also pair beautifully with a juicy Bordeaux, a robust Rhône or a tawny Port. 

Stage 20 – Lacapelle-Marival > Rocamadour

Rocamadour

This year’s second last stage ends in a village that has actually given its name to a local cheese. Rocamadour (also called as Cabécou de Rocamadour or Cabécou de Gramat) belongs to a family of goat cheeses called Cabécous. It is produced in the regions of Périgord and Quercy, and gets its name from the village of Rocamadour in the department of the Lot. 

At 6cm in diameter, Rocamadour is easily the smallest cheese on this list and you shouldn’t need more than two mouthfuls to finish it. With its delicate natural rind and soft paste, it might just tempt you into grabbing a second one. After 15 days of maturation, Rocamadour is still quite mild with a subtle goaty and citrus quality. 

Because of its nutty flavour, it tastes great when spread generously on a warm crunchy baguette or in salads. Besides, it will pair really well with a local red wine.

Stage 21 – Paris La Défense Arena > Paris Champs-Élysées

Brie de Meaux

We are finally in Paris! While there are no cheesemakers in the capital, the greater Ile-de-France region is home to one of the country’s most famous cheeses, Brie de Meaux. Brie de Meaux is a traditional soft cheese that is made with raw cow’s milk within specified regions of Seine-et-Marne, Loiret, Aube, Marne, Haut-Marne, Meuse, and Yonne. Actually, that part of north-eastern France was historically known as Brie.

Furthermore, the cheese ripens from the surface towards the centre. As such, the best time to enjoy a Brie is when at least half the thickness is soft and creamy and the centre is still a bit firm and chalky. By this point, the paste has developed a distinct straw colour and is smooth and velvety at room temperature. On the palate, it is sweet and buttery with tantalising notes of mushrooms and almonds. 

This wonderful soft cheese has so much depth of flavour that it can actually be served on its own. The rind is edible and is actually packed with flavour. So, don’t leave it behind! If you do want to add some pairings, a warm crunchy baguette is a good starting point. 

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Where will you be watching the Tour de France from this year?

Thank you for reading our cheese lover’s guide to the Tour de France 2022. 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. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post The Cheese Lover’s Guide to the Tour de France 2022 appeared first on Cheese Scientist.