Nov 24 2025
French cheese is identified by its geographical region and there can be distinctive differences between cheeses made in different locations due to factors such as the climate and humidity and the type of land that herds graze on. Herds are often moved to the mountains from the valleys at different times of year, and this all has an impact on the cheese produced in terms of flavour, texture and aroma and hence, the geographical region is as influential as the traditional methods used when it comes to the quality of a French cheese. And while there are various regions of France famous for producing the very best French cheeses, these can be largely categorised by whether they are mountain or valley regions.
There are famous mountain regions in France such as the Pyrenees, the Alps, the Vosges and the Massif Central and also well-known valleys, such as the Loire valley, Lorraine and the Auvergne region. But of course, in mountainous regions you also have valleys, and this is where the precise location of cheese production makes such a huge difference.
Traditionally, mountain cheeses have benefitted from more small-scale production and hand-crafted methods, whereas valley cheeses are often made using industrialised methods. The high altitude pastures often result in mountain cheeses having a stronger, more pungent flavour, and also a firmer texture. This also comes from the mountain animals having a more diverse and more natural diet, such as herbs and wildflowers, which has a huge impact on flavour. The differing diet of the mountain animals can also affect the fat content of the resulting cheese, with higher levels of omega-3 fatty acids in mountain cheeses due to this greener, more natural diet.
Popular mountain cheeses include Beaufort and Abondance. Abondance has been made in the Savoie mountains since the 12th century using milk from the Tarentaises and Montbéliardes breeds, which are fed natural, local grass all year-round. This produces a well-balanced cheese with a strong, earthy scent. Beaufort is also made in the Savoie mountains and benefits from a longer maturation process, and its fruity and floral taste can differ according to whether it was produced in the summer or winter. Either way, you can expect a firm cheese which still feels smooth in the mouth. Comte is another French mountain cheese, which is produced in the Franche-Comte region of eastern France, close to the Swiss border. Comte has a fresh taste with complex flavours and tends to taste stronger the older it is.
By contrast, valley cheeses are more often characterised by a more intensive and industrialised production process, because it is much easier to set up such facilities on lower grounds. This often means a milder taste and wider variation in textures, but of course, no reduction in quality. Indeed, valley cheeses are known for their consistency and more precise flavours. Textures can be supple and smooth, but also grainy and firm. Animals in the valleys are typically fed on a more controlled and uniform diet with fewer natural ingredients. This results in very healthy herds and a great quality of milk and cheese.
Examples of French valley cheeses include Brie, Coulommiers and Ossau Iraty. Brie is a staple cheese on every quality French cheeseboard. Brie gets much of its quality from the milk production processes, where it is curdled, moulded and drained. The ripening process then develops the distinctive white rind but also enables the cheese to become smooth and deliciously creamy. Coulommiers is very similar to Brie but has a more distinctive taste developed from a longer ripening process. You can taste the raw milk in this Lorraine valley cheese, which also leaves a very pleasant aftertaste. Finally, Ossau-Iraty gets its fruity aroma and delicious smoothness from a long ripening process at the foot of the Pyrenees. This is an ewe’s milk cheese that is firm to touch but melts in the mouth and delivers a mild and fruity taste.
The traditional methods used in France to move herds and maximise grazing patterns are now widely used by master cheesemakers all over the world, but few countries have the wealth of mountains and valleys that France enjoys, and which results in such a rich array of wonderful French cheeses.
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