Cheese families


Back to basics. As in other articles, we help you find your way in the wonderful cheese universe. Here is an article to present their classifications.  As presented in the list below, there are 8 big families gathering hundreds of cheeses from French terroir.


Fresh cheese

Once dried, cheese is directly packed. It has not rind because it has not been through ripening, and can thus be spooned.

Eg: White cheese, Faisselle, Mozzarella, Feta…

Fresh cheese varieties

Soft cheese with bloomy rind

During ripening, fuzz mould, called « flower », grows. Paste becomes flexible and soft, while wrapped in a white rind.

Eg: Brie de Melun, Neufchâtel, Délice de Bourgogne, Brillat Savarin


Soft cheese with washed-rind

These cheeses are washed with salted water during ripening, and then brushed in order to start rind fermentation, which give them a red-orange colour and brings strong taste and smell.

Eg: Époisses, Munster, Livarot, Langres, Maroilles…

Soft cheese with washed-rind

Veined cheese

They are pierced by needles during ripening. That enables the spreading of blue mould.

Eg: Bleu de Gex, Roquefort, Fourme d’Ambert, Bleu d’Auvergne…

Veined cheeses

Pressed uncooked cheese (most of the cheeses)

A mechanical pressing is made before or after moulding. Cheese is then salted by flooding in brine or scrubbing. Curd cheese is never heaten to more than 50°c.

Eg: Mimolette, Reblochon, Raclette, Cantal, Salers, Tomme…

Pressed uncooked cheese

Pressed cooked cheese, also called « hard paste »

Curd is cooked to more than 50°c, which enables a longer cheese preservation. It is then pressed for a long time to get a better drain, and a very hard paste.

Eg: Abondance, Comté, Beaufort, Gruyère…

Pressed cooked cheese, hard cheese

Goat cheese

Made with at least 50 % of goat milk, these cheeses have a thin, white paste that is thick and creamy. According to fabrication process and ripening, paste may be either slightly sticky or sometimes dry. It can have divers types of shape and rind.

Eg: Rocamadour, Pouligny Saint-Pierre, Valençay, Sainte-Maure de Touraine…

Goat cheese diverse cheeses


Fondue cheese

These pressed cooked or uncooked cheeses are made either of one cheese or of a mix of cheeses that have been melted or crushed.

Eg: Cancoillotte, Confit d’Époisses, Fort de Béthune…

Fondue cheese

You are now unbeatable at cheeses diverse families, and will knowingly eat our products!