soft cheeses

Ripened but neither pressed nor cooked, these cheeses have a soft, creamy texture and a somewhat velvety rind, which is often edible.

Munster

Cheese with a powerful penetrating odor, originally from the Alsace region; it has a creamy texture and a smooth moist rind.

Pont-l’Évêque

Somewhat soft cheese with a pronounced odor; its name derives from the town in Normandy where it is made.

Coulommiers

Native to the area around Paris, it is similar to Brie but smaller; it contains from 45% to 50% milk fat.

Camembert

Soft and easy to spread, France’s most famous cheese is smaller and slightly firmer than Brie.

Brie

Native to Brie, near Paris, it is one of the best-known French cheeses; among its many varieties is the one from Meaux.