Dec 01 2025
Anyone thinking of holiday ideas for next summer could do worse than planning a cheese trail around the glorious regions of France. It is an epic voyage of discovery around some of the greenest and freshest landscapes and some of the most spectacular, mountainous panoramas. This is deepest and most traditional France, where centuries of tradition have been preserved and where world famous cheeses have rewarded areas of proud history with an identity.
The various cheese-producing regions of France are scattered liberally over a wide area, but with some logistical expertise you can journey through each of these regions and experience some of the world’s best cheeses, while also understanding the authentic passion and expertise behind your favourite cheeses.
Lorraine is in the north east of France and simultaneously borders Belgium, Germany and Luxembourg. And yet the forests, lakes, springs and waterfalls provide a natural environment that is unmistakably France. This is where you should start your journey and enjoy the hiking and walking routes and the mild climate. This all contributes to the luscious texture and taste of the region’s standout cheese Brie de Meaux.
Often referred to as the King of Cheeses, the creamy smoothness of this cheese does give it a regal standing above its competitors. Dating back to the Middle Ages Brie de Meaux follows traditional methods using raw cow’s milk and the very tender rind is the product of a minimum 28-day ripening period.
Travelling down the eastern coast of France you hit the Alsace region close to the German and Swiss borders. Here you can enjoy more lush greenery of the Vosges mountains and the many natural waterways. The ideal climate of the region brings a unique identity to Munster, the only AOP cheese in eastern France.
There is some debate over the true history of Munster cheese, but it’s safe to say monks were involved and it definitely dates back to at least the ninth century. Munster is a cheese that shows whether you are a true cheese connoisseur or not. Strong in taste but smooth in texture, it is easy to spread and to eat in a simple, rustic fashion.
One of the largest cheese producing regions of France is the Savoie region, also known as the Rhone-Alpes region. Here you can enjoy the contrast of high, snow-topped mountains and well cultivated pastures. This region is responsible for gastronomic delights such as Comté, Beaufort, Reblochon, Emmenthal, Gruyère, Tomme des Bauges and Raclette cheeses, but we have highlighted Abondance.
Savoie can produce a harsh climate, but fortunately the Tarentaises and Montbéliardes breeds of cow are well suited to this. They gorge on the fresh local grass which helps them produce the firm and strong Abondance cheese. Identified by its distinctive concave wheel and small surface openings, Abondance is an exceptional all-rounder.
Moving into central France, Causses forms part of the famous Massif Central, where plentiful volcanic activity has occurred over the years. In truth, however, there is a wide range of landscapes in this region and the area was declared a UNESCO World Heritage Site in 2011. And such a distinctive region deserves a cheese befitting of its magnificence, and Roquefort fits the bill. A raw ewe’s milk cheese ripened in natural cellars, this cheese is worth the trip.
Speckled with blue veins and strong and creamy, Roquefort is almost the definition of French cheese, and understanding the long ripening process and the passion that goes into producing it, will make you love it even more.
Finally our journey ends on the south coast of France and the exceptional beauty of the Pyrenees. Bordering Spain and Andorra you will find an area combining lakes, mountains and beaches. The valleys and peaks of this region have helped to develop a number of cheeses, but our top pick is Bethmale.
You can even visit the village that gave this outstanding cheese its name, and where you can enjoy the authentic strong taste and marvel at how it melts in the mouth. And since your journey has come to an end you can enjoy both the recommended pairing wines, a Chablis and a white Sancerre.
All these cheeses are available to order in the UK from Sodiaal.
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