We Tried 10 of the Best French Cheeses in Paris

[@pierre-frederickgalland5810]

A few tips: Above all, do not hesitate to drink dry white wine with your cheese. Especially with certain dry goat cheeses and also cooked pressed cheese. For marbled cheeses (Roquefort, Fourme d'Ambert), I recommend a slightly sweet wine, or even a white wine for an aperitif (Banyuls or white Porto)

[@jlaging]

Morbiers is NOT a blue cheese. The dark line in the middle is a layer of ash. Sadly, you missed out on all the cheeses of the Auvergne, which would have provided an even wider range of flavors, from the buttery Cantal to the pungent St. Nectaire to the cow's milk Bleu d'Auvernge and Forme d'Ambert. Two of my favorites outside of the region are Beaufort, which is like Comte, only better, and Bleu des Causses, which is the best blue cheese because it is creamy like Roquefort but not as pungent due to its cow's milk content.

[@helmutvonshneil589]

Le beaufort meilleur que le comté ? J'ai rit lol

[@jean-michelgaiffe3834]

@@helmutvonshneil589 c'est une question de goût. C'est la même famille, mais le lait est différent car les vaches sont différentes. Après il y a même des différences dans le Comté donc...

[@helmutvonshneil589]

@@jean-michelgaiffe3834 oui bien sûr étant jurassien je connais bien le sujet. Après il y a beaucoup beaucoup d’autres paramètres qui différencie les deux fromages hormis les races laitière. Le Beaufort est un fromage d’Alpage exclusivement fabriqués à des altitudes supérieurs au Comté dans son ensemble par exemple et l’affinage, sa façon d’être travaillé etc n’est pas du tout la même chose. Le Comté est fabriqué aussi bien à 200 mètres d’altitude comme à la fruitière de Pleure ou Chevigny dans la grande agglomération Doloise au nord du Jura, qu’à 500 m sur les coteaux de Seille à Lavigny dans l’agglomération Lédonienne ou à plus de 1300 mètres au Fort des Rousse donc forcément qu’il y a foultitude de différence entre chaque meules sans parler des laits estivaux et hivernaux. Maintenant, c’est notoriété publique que le Comté est plus apprécié, aimé et reconnu que le Beaufort qui reste un fromage d’exception mais justement la diversité de lieux d’affinage qu’offre le Comté qui est produit à toutes les altitudes avec des hygrométries complètement différentes, un développement bactérien différent , produit aussi bien dans le Doubs , que dans le Jura et aussi dans une toute petite partie de la Saône-et-Loire et dans l’Ain démontre sa richesse contrairement au Beaufort qui lui est un produit exclusif de l’Alpages.

[@jensastrup1940]

Yeah, Auvergne cheeses are heavenly. We spent some days there some years ago, and we were totally blown away by the cheeses. The wines, not so much, though 😄

[@pamelaportland1286]

C'est vrai.

[@valeriehardee3665]

Ahh, I’m so jealous! I just love the effort and care that the French put into food. Those cheeses looked amazing. There is nothing better than a cheese plate, some wine, and some bread!

[@mypointofview1111]

And a few grapes or slices of apple and/ or pear. A complete meal

[@antoinegx-9185]

vin + fromage + pain + charcuterie + amis = bonheur absolu. Si en plus c’est l’été, qu’il fait beau et qu’on est dans un bel endroit naturel loin des villes c’est carrément le paradis

[@terryrogers-kulick9499]

I love your videos, but I would like to correct you on the description of Mobier cheese. That is not mold in the center. It is a fine layer of ash to protect the morning made cheese until it could be topped off with the cheese made from the evening milking.

[@chrisblanchard3882]

Yes and you can buy that Morbier in a upmarket store in Austin TX. Excellent.

[@lgracelyn]

Correct..it is ash...Morbier one of my favorites!

[@elizahenderson2396]

Right!

[@petereggers7603]

Reblochon is for sure my all time favorite type of cheese, maybe because it was the first real one I tried in France over 30 years ago. Tommes de Savoie, Epoisse, Langres (bathed in Marc de Champage), St. Maure and Crottin de Chavignol are my most beloved french cheeses.

[@grill38]

Reblochon 💗 IN TARTIFLETTE WE TRUST !!

[@quantummotion]

This is fantastic! And the sound of that crispy crunch of the Tradigraine Baguette - heaven! You've made a subscriber out of me! Merci! One thing I love to do which is a variation of what you see here, but done typically in Portugal, dice a ripe pear and mix a little of Port and cinnamon (makes something like a compote). Take your crusty bread, spread the salty butter, place the cheese of your choice and spread on top the Port-Pear compote. You can melt the cheese under a salamander and place the cool compote on top as well. Bread, butter, cheese, and red wine - the road to being a bon vivant!

[@mariaferreras5411]

What a fun video. I’ve always been scared to try new cheeses in France and this was so helpful ! The history of the war and cheese was so interesting! And so nice to see you all having such a lovely time!

[@pgcfriend]

My husband Bernard is French. He mentioned most of your list before it was displayed in the video. We like all of them. We also like Munster and Saint Nectaire.

[@Bachoo95]

I just moved to Paris and you guys are my guides. Great content, keep it up!

[@johnbartholf777]

The fromagerie on the Rue Cler was just below our hotel and I could smell it a block away. I simply asked for suggestions, bought whatever the gentleman recommended in excessive amounts, and loved every bite. I have no idea what it was that I ate, but it was wonderful!

[@Durga695]

A lovely post, you chose some of the best cheese, in addition le brie de meaux, le Sainte maure, le Munster and Crottin de Chavignol ( Chevre) are also some of my favorite. One acquires a taste and palate for " the French culture of cheese ". as Coleen says.

[@Majestyc1968]

Your videos are extraordinary great. They made us wanting to come to Paris. And tomorrow we're coming...

[@jf6395]

thats a layer of ash in the Morbier not mold so it is not a blue cheese the ash separates the morning milk from the afternoon milk

[@scottbrandon6244]

You are so lucky living in France, with 350 national cheeses all in good supply. In Canada we are on a lottery system. Not only does this mean European cheese is in limited supply, but it also means a vendor may have what you want and six months later will never be able to source it again. Getting raw milk cheese from France is also tricky. Some vendors have 13 types, while another cheese shop has three. There are alternatives however. French Canadian (Quebec) cheese makers produce artisan cheese with some similarities to France. There are also small cheese makers that produce great cheese. This varies by region in Canada.

[@gennadyrosin1177]

You guys have great chemistry. Really enjoying all the videos. Your brother is a good guy!

[@jeanwhite2705]

I so loved this video.You both are so good at involving your viewer directly in your videos. My husband and I felt exactly as Colleen expressed “Afraid to try new cheese and or wine while in France a few years ago. At our last location in the French Alps, we were introduced to Comte and Spec pizza at a small cafe. Delicious! We went back the same evening for Cheese Fondue. Such a wonderful memory! My husband , not a spaghetti fan, opted for fresh pasta with traditional sauce. He has never let me forget that I never made spaghetti that tasted like that in all our years of family spaghetti suppers. In Canada we have found comte and other hard cheeses from France in our local grocery store especially in winter. They are definitely good but not the flavour we tasted in Chaminox

[@frankfertier34]

nothing tastes nowhere as good than in Chaminox

[@klangkarussell4599]

A+ for labeling the cheeses. Churning out amazing videos, keep it up! 💯

[@KarenWrightCoach]

Wow. Another mouth watering episode! And hugely informative. Merci!!

[@Yasin_Affandi]

Thanks for sharing this lovely video. 350 types of French cheese, thanks for your wonderful review of d top 10.

[@Yasin_Affandi]

@@LesFrenchiesTravel 🙂

[@jenniferlawrence1372]

I love to watch you three together. I have a similar relationship with my brother in law. The affection is so wholesome. And Vincent looks so much like Antoine!

[@LesFrenchiesTravel]

We do have a lot of fun ♡

[@maychia216]

Wow again! So many different types of cheeses. Thk you guys for making this video. So informative. We'll be visiting Paris in June, will definitely checkout the marché for these cheeses.

[@aries_51]

GREAT video! I watched it 3 times, taking copious notes. I just love all your videos. Thank you !

[@MA-cy7su]

I also watched it several times, once even in slow motion, sound off.

[@joyerickson6044]

What I miss after two months of my time in France is the butter. It reminds me of the butter my mother made on our farm. It is so good❤ I must find a better source for my butter.

[@bgraham1958]

That's a pretty good selection, but I would suggest that the best cheeses in France are found in the regions in which they are produced. I would suggest several additions to the list. A good Touraine goat cheese (Sainte-Maure or Selles-sur-Cher). The wonderfully decadent Mont d'Or (also called Vacherin du Jura) that you scoop out with a spoon. A good Ewe's milk cheese from the Basque region Ossau Iraty and a cousin of the Cantal cheese called Salers. All of the AOP (Appélation d'origine protégée) cheeses are made with unpasturized milk.

[@rowley555]

Mpnt d'or absoutely, heated with a spoonful of red wine or garlic and white wine....heavenly

[@jean-michelgaiffe3834]

The Mont d'Or is also from my area, and definitely my N1 😜😜😜

[@Sandra-278]

Great video. I would love to sit down and have dinner with the 3 of you. So lucky to have such wonderful produce. Thank you

[@gillsgapgirl]

Another great video! I love cheese so next time I am in Paris, I will be sure to try your suggestions.

[@maryellenshea1055]

Comte and morbier from France, so amazing. The winemaker I used to work with would go home , 3 times a year and smuggle a variety of cheese. We'd eat like kings for a week ❤️

[@patrickge-ce8032]

Try to taste them with a bottle of white wine from the Jura, rather of Savagnin variety... And heaven is not far away !

[@mariond.1603]

Wow, this ist great. I really love cheese, especially in Paris they have so many wonderful little cheese shops. I will try some of these. This is just the perfect Meal. Just Cheese, Bread, some Grapes....perfect. Thanks for showing, i love your Paris Videos.

[@TheMrDjGreen]

Hey, just an extra piece of information : If you are pregnant, double-check that the cheese is made out of pasteurized milk and not out of raw milk. Raw milk cheeses usually taste a lot better and stronger, and are common in France. However, very rarely, they might contain bacteria that are only a mild inconvenience for adults, but might be much more problematic for young children or fetuses.

[@andreacatzel8259]

I’m salivating! Love watching your videos….always so informative and watching you eat is delightful! Merci. Greetings from Sydney xx

[@lisaharner3720]

Cheese, wine and bread. Food of the gods! Must plan a trip to Paris soon! Love your videos. 😍

[@thulannguyen9575]

Yes you should make a trip you will not regret

[@thulannguyen9575]

The building right on Sant German Blvd ( i forgot the streets name) La Fayette 3 stories) has everything

[@RB-zr9jt]

Only had Reblochon and Maroilles in prepared dishes. You've inspired me to try them straight. Think I've tried Coulommier but need to refresh my memory. Never heard of Le Cathare so am wanting to try that too. Some additional favorites, Ossau-Iraty, Tomme de Savoie, Brie de Melun (not Meaux), ...

[@botrytis_cinerea]

@5:46 "It's a firm soft cheese". Okay 🤔🤣 Great selection and video though! 👍

[@courtney02161980]

I have been loving your videos. I’m going to Paris near the end of April. Keep them coming.

[@yiqingyin8939]

Thank you for the videos!! They are very useful!

[@saraatppkdotpt8140]

This is a dream 😍 cheese is such a great ingredient!

[@raccoonthatneedssleep]

You guys have to try both a fresh crottin and an aged crottin. Another of my favorite cheeses are the petite basque and the etorki cheese, and when you try the second two, you must try it with black cherry jam!!!

[@SherryB1267]

What a delicious and informative video! I’ve had some of those cheeses, but there are many that I haven’t tried yet. Looking forward to having the opportunity to sample them all. Though that dipping bread and cheese in coffee is a little strange to me, but I guess I can’t knock it until I try it. 😋

[@helmutvonshneil589]

Le morbier n’est pas un fromage dit persillé (bleu avec des moisissures nobles )mais c'est un fromage dit à pâte molle avec une couche de cendre charbon de bois qui se situe en son centre et sur toute la surface qui sépare le lait matinale et de l'après-midi.

[@patrickge-ce8032]

Si je peux me permettre, pas de la cendre, mais de la suie.

[@lpnlivelihood8685]

I really love watching your videos about bread, cheese and other fast food. I love eating fast food a lot

[@lpnlivelihood8685]

@@LesFrenchiesTravel ❤️

[@maggie4475]

I am a cheese lover and I would one day I would love to visit France and Paris and try some cheeses…. They look spectacular

[@wilmagarcia7660]

Excellent video. I was aching for a video that would demonstrates a handful of French cheeses to try for the first time on my Paris trip this year and this video is it. Good Job!

[@Michael_Sheldon]

I hope you all took a Lactaid! This was so much fun. Thank you.

[@ebryan98]

This was just delightful. I have a notepad full of notes!

[@juliegoodflores2314]

Wonderful video! We find you to be informative and delightful to watch. Thank you so much for sharing with us!

[@michelledaniel8386]

Awesome, guys! I loved learning about French cheeses so much that I actually took notes! Ha ha..... Please keep the videos coming, they're so inspirational and enjoyable! 😘 💕

[@ElfandTarot]

In June i come to Paris, definitely gonna try these cheeses!!! Thank you 😃

[@numou]

Nice selection. Cathare is new for me as it's not available at my usual fromagerie. My favorites (and missing from your video) are Beaufort, Ossau-Iraty and Saint-Nectaire.

[@nicasiomontecillo6904]

I always enjoy your videos. Now i will go visit Paris and visit all the shops and boulangerie and fromagerie. Please keep posting.

[@maryamvaezjavadi4800]

I wonder if there is any hot pepper cheese you have tried? I always buy Fedrico chilly cheese and i love it!

[@Pintsizequilts]

Maroilles is my absolute favorite. Can’t wait to get back to back to Lille and eat as much of it as possible. Thank you for all of these excellent videos.

[@lorisp186]

You have to try "Brillat-savarin"! Omg this is my favorite cheese. And it's a born and raised French boy telling you that. Make sure to go for the "affiné" one (you'll mostly find this one)

[@luisevidal]

You guys are fantastic! This video is one of the best vlogs for foodies I have seen. Now, we must go to these places (market & wine shop). Thank you for sharing your adventures!

[@phillipsmom6252]

Yummy… I need your groovy shopping basket in my life. 👍😀

[@Hummingbirds2023]

Super interesting vlog! I can’t imagine anything better than French cheese French bread and French wine and fruit!!! Nice to have a knowledgeable person along to help guide you! Fun fun fun!!! Only the best right?? 👍🏻🇺🇸

[@starks1974]

This is what I should have done when I visited, but was unaware as Colleen what cheeses to try or where to go. I really wanted to try cheeses that were banned in the states too. I'm hoping to get back again in a few years...trying to convince wife by adding in a Disneyland Paris side trip.

[@LesFrenchiesTravel]

🙏🙏🙏

[@didisinclair3605]

Such a great video!! My all time favorite cheese is Epoisse. Stinky, runny, HEAVEN.

[@firstandlastname2390]

Great video! Did you know Morbier dark part in the middle is not like blue cheese it is actually charcoal. Some other cheese I recommend: Beaufort, cancaillotte, St Marcelin/Félicien, comté especially shredded in pastas, cœur de neufchâtel, époisse, vacherin, le landre, pelardon, fromage à raclette au vin blanc.

[@Rangerphillips]

This is so fun, I love it! Just what we need on a rainy Spring day.

[@richunclejoey2249]

Thank you...Auvergne and Burgundy IMHO produce the best cheeses. Glad you pointed out the ash. I was waiting for their "Frenchman" to explain that...wan wan. No Délice de Bourgogne?

[@xavierrodriguezsilfa9342]

Love your videos!! I downloaded the travel guide excited to be visiting Paris soon

[@Bmarker299]

Love both of you and your videos. I look forward to them and can’t wait to go to Paris again in the fall and follow your tips on food. Merci .

[@lauraguida8482]

Question - Is there a way to know if you should eat the skin? Thanks for another informative video! We are looking forward to our own taste testing.

[@marissat9953]

Love this video! This would definitely be my choice for my "last meal". Looking forward to going back to France and trying these cheeses from the local market! 🥰

[@bduffy1215]

Absolutely wonderful. We will be in Antibes then Paris in July and can't wait to experience some of these incredible cheeses!! Thank you and love your videos!! Hugs from Palm Springs

[@annielau4547]

A few years ago I was in Paris I ate this orange color spice cheese , absolutely delicious!

[@annielau4547]

@@LesFrenchiesTravel I have no idea. It was in a sea food restaurant .

[@michaelsmith7902]

@@LesFrenchiesTravel Maybe a boulette d'Avesne? pyramidal shape? lovely orange hue? To die for.

[@tiredoffools8929]

Thank you so much for this! Now we just need recommendation on where to pick up quality charcuterie and what to types to try and we'd be all set for a full fledged picnic.

[@odalismartinez9555]

Bonjour!! El video esta fabuloso, encantador!! Can't wait to try all of them!!! Mercy!!! Odalis from Puerto Rico 🇵🇷.

[@trishmalibu6986]

Love your Vlogs. So much to see your experience..keep Vlogging

[@feliciafig7214]

Can't wait to go when we visit Paris in May. Thanks!

[@barbarahill4281]

Thanks for making this so accessible - that is so rare for someone such as myself - also loved the wine video. So genuine - like advice from a friend - not at all intimidating! Soon to be in Paris...Barbara inOhio.

[@jameslarue4190]

I need to try cheese with bread and butter. Yum. Great video.

[@meimoran5223]

This is my absolute FAVORITE one out of all your videos coz i super love French cheese and wine!! Absolutely fantastic content! Love you both!!! ❤

[@lpnlivelihood8685]

You are French but your English accent is superb ❤️ I like hearing your pretty sounds

[@grill38]

10:32 it's true, comté is one of our first cheese when we are kid !

[@LoMulticard]

There are so much cheeses to discover in France, Swiss and Italy that you can spend a life just discovering. St Marcellin, St Felicien, Picodon, Abondance, Bleu de Sassenage, Bleu de Bonneval, Beaufort, Tomme de Savoie are cheeses from my region that where not on your List. You definitly should try them

[@madeleinereads]

When I see Maroilles, I always think of the movie "Bienvenue Chez les Ch'tis." I also think about the first time I tried it, when I was 15 and visiting France with my father. His French coworkers applauded and sang because they were surprised that an American teenager wanted to try it. :)

[@LesFrenchiesTravel]

Love the Ch'tis, lovely people!!

[@DANIELJRAINEY]

We just retired in Italy and you’re helping us plan our trips to France!

[@ScepticalBrit]

Dear god all that amazing cheese and wine!!! I cant wait to get back to Paris.

[@brianhynds6201]

I know nothing about French cheese so this video, as always, is really helpful. Thank you Les Frenchies!

[@elsalisa146]

The Morbier which is a favorite is not a blue cheese. It’s a washed rind and the black line in the middle is vegetable ash separating the morning and evening milk the cheese us made from.

[@judizarola9061]

I don't usually binge watch KZbin videos but discovered Les Frenchies with their GDG video and am now addicted, LOL

[@60Airflyte]

Very informative and enjoyable. I’m adding this to my things to do in Paris. Thank you.

[@donnapainter205]

I love your food, restaurant videos! Keep them coming please.

[@lawrencebaker2318]

We went to an affineur in Bordeaux. Fascinating! While they were kind to our American palettes, it was fun sampling goat, sheep and bovine cheeses. They were all very different and all very good. Gives me the encouragement to try more radical examples next time!! :-)

[@jeffcarrier7435]

I always roll around France with wine, a knife and baguette it my backpack in search of cheese. I’ve never heard of mixing buerre Normandie with cheese. Next time!

[@donburks4464]

Thanks for sharing can’t wait to try some in a couple of months

[@DawnDevine]

Thank you for making such informative videos!

[@LesFrenchiesTravel]

Glad you like them!

[@petereggers7603]

If you think blue cheese goes well with red wine, you should try Roquefort with a white wine on the more sweater side... 👍👍👍

[@petereggers7603]

@@LesFrenchiesTravel Thanks for your kind reply 😊

[@sayivy]

I'm loving your videos and this one was so much fun and has given me some great ideas of cheeses to try on my trip to Paris with my daughter next spring. A small note that Morbier is not part of the blue cheese family - the dark layer was originally a layer of ash that separated the morning and evening milking/curds. (It is my husband's favourite cheese).

[@mrjaxthecat]

YES! All of this video is what I would like my life to be forever! Perfection..yummy!

[@adrienhb8763]

Excellent choice of cheese. BUT I would have ranked from mildest to less mild, just to not alter your taste. Also try the cheese with some jam. It goes so well together. Here are some cheese worth trying too: Brie, even better brie truffé (brie with truffle) Saint Maur de Touraine Saint-Félicien Brillat Savarin Oh and real butter is without salt. ;) And on a totally different matter, a suggestion for a video: go see various MOF (bakers, pastry chef, cheese, meat, fish and so on).

[@valerierandall3366]

I was in Amboise recently and tried a cheese that was almost sweet, with the texture of a cheesecake. Wish I had written down the name. My third trip to France and I had cheese platter for dessert and breakfast every day. Heaven. Thx for this primer.

[@valerierandall3366]

@@LesFrenchiesTravel I asked the server to select for me. She chose a goat cheese, sheep cheese and two cow cheeses, then instructed me on the order to eat them. It was one of the two cow cheeses...I might have to contact the restaurant and ask!

[@valerierandall3366]

@@LesFrenchiesTravel Thx! I have a photo of the cheese tray and my plate. I appreciate the tip.

[@mikemchugh3073]

I have my list now and I'm off to an old classmate's popular cheese shop in Chestnut Hill,Pa. to sample and buy! (with a bottle of red of course if he'll allow..lol). Thanks for another and maybe my favorite video of yours so far...well, in the top 3 anyway....

[@mikekenney8362]

My recurring vision is Deux de Montaigne. Hard to find in the US, even in cheese shops something of a quest

[@lourdesarcilla2365]

Wow Coleen, I’m learning a lot from ur vlog, I’m sure u have the knowledge of all the things u featured in ur vlog, I can’t wait to try all ur suggestions, I’m keeping Track all ur video, can I ask u something, how often u travel to France if U don’t mind me asking…

[@patrickpk4421]

Exactly what we need on our trip to Paris. My wife wants to try different cheezes. I'm looking for something like the Dutch Gouda cheese in France. Any idea?

[@kevinlegaulois9724]

There is a lot of cheese close to the Gouda in texture but not in taste. You can try Ossau Iraty which is a basque ship milk cheese.

[@binghoward70]

Patrick, in France, it is where you find raw milk, soft cheeses that are aged (affinage) to perfection. The washed rind soft cheeses are stronger ( Époisses or Munster from Alsace). I recommend Alléosse fromagerie. You can tell the cheese monger how ripe the cheese you want and he’ll pick one for you. Enjoy and bon appétit! PS: You can buy hard cheeses back in US or Canada

[@deemm1265]

By far, your channel is one of my favorites. I love Comté. When I make/bake Gratin dauphinois, that is my go-to-cheese, paired with Chicken Fricassée and Champagne.

[@zorrotrollolo1928]

Damned ! There is nooooo cheese in Gratin Dauphinois. (Potato / garlic / cream / milk / salt / pepper /nutmeg ) Only cheese in Gratin Savoyard . ^^

[@heliedecastanet1882]

Hello Deem ! Actually, the original recipe of the Gratin Dauphinois is without cheese 🙂 What you cook (which is also very, very good) is called Gratin Franc-Comtois (Comtois-Comté… 😉). But, to be fair, a lot of French people make the same mistake and call the Gratin Franc-Comtois Gratin Dauphinois 🙂 So, either you are French, or you could be 😉

[@johnhaxby306]

this is one of my dreams, a cheese tour, I deserve this. runny cheese and good creamy butter. When I'm in Paris I never do this, I'm doing this next time.