See also:
👉 Camembert — pronunciation, usage examples, cultural note »
👉 La raclette — a common winter dish »
Updated December 7, 2025 — Lesson written by Dan Forsythe, a content contributor to FrenchLearner. Dan is a long-time France resident and history enthusiast. Native audio on this lesson provided by Marie Assel Cambier, a voice artist from France.
French cheeses arguably the best in the world and make the perfect addition to any meal. However, pronouncing their names correctly can be very difficult for many people. After reading this post, you will be able to pronounce the names of the top 10 most popular French cheeses correctly and impress all your friends. Keep reading!
le fromage
cheese
🧀 Common names of French cheeses
Camembert
le camembert
Camembert comes from Normandy, which is located in the northwest of France. It’s most likely the top French cheese, thanks to its texture and taste. When you see camembert, it should have a white mold rind and a creamy inside, with a salty and full-bodied taste.
Brie
le brie
Brie is located about 130 miles to the east of Paris and is a region that’s been associated with cheesemaking for a long time. This cheese soon gained popularity in Paris and is now enjoyed by people from around the world. It has a gentle aroma and a compact texture but is best enjoyed when it has aged.
Comté
le compté
As one of the richest French cheeses, Comté can be added to sandwiches, salads, or eaten alone. It is made in eastern France in the Jura mountain region and has a nutty flavor and sweet aftertaste with each bite.
Roquefort
le roquefort
Roquefort is one of the world’s top blue cheeses and has a rich taste. You’ll want to save this cheese for the end of any meal so that you are left with the pleasant salty aftertaste it’s known for.
Reblochon
le reblochon
This mountain cheese comes from eastern France and the Savoie region. Reblochon is made from the second milking of the cows, offering cheesemakers the thick and rich milk that’s necessary for this type of cheese.
Munster
le muster
Munster is best known for its pungent odor but soft texture. Traditionally, it is served with cumin and potatoes to help soften the taste a little. You’ll find that it has a slightly sticky texture but feels just like eating melted chocolate.
Cantal
le cantal
Cantal is an uncooked and firm cheese which is produced in central France in the Auvergne region. It has a subtle flavor with some complexities alongside a firm texture and natural rind.
Emmental
l’emmental
When choosing Emmental cheese, make sure you always look for the red casein label. This shows the license number of the cheesemaker and will ensure it is made using raw milk from various regions in France where it’s produced. You can enjoy this cheese with a variety of cooked dishes, and it’s the perfect base for a cheese fondue.
Époisses
l’époisses
Napoleon always favored Époisses, which is made in Burgundy in the village of Gevrey-Chambertin. It has a very strong smell and is rich in cream, salt, and brandy.
Mimolette
la mimolette
Mimolette is traditionally made in Lille in France and was inspired by Dutch Edam cheese. It’s known for its bright orange color, which will certainly stand out at your next dinner party.
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👉 Guide to pronouncing names of French wines »
👉 Names of French cakes »
👉 French champagne brands »
👉 French beer brands »
👉Food vocabulary »
👉 How to order a meal »
French food and cheese | Posts by Dan Forsythe
