Eat Your Way Through France on This Cheese-inspired Road Trip

As if anyone needs an excuse to go to Paris—but we will give you one. If you’re on the hunt for some of the best French cheese out there, the City of Lights is a good starting point, even though it’s not exactly a hub for cheesemaking; there are plenty of top-tier fromageries that source from nearby regions, and have been serving the city loyally for decades. Head straight to one of France’s finest cheesemongers, Fromagerie Quatrehomme, which has been around since 1953 (the store is currently run by fourth generation cheesemongers, it’s a real family affair). Another can’t-miss maison du fromage is the award-winning Laurent DuBois, known for drawing so many customers on weekends that lines actually wrap around the block.

For those who love brie there are not one but two regions known for producing this smooth, mild soft cheese that goes well with just about anything. Just north of Paris by about 25 miles you’ll come across Meaux and Melun, both of which have been producing brie for centuries.

Southern Normandy is home to Camembert: the village and the cheese. Nothing quite compares to that soft-ripened, creamy, delectable cow’s milk fromage that is sold in more markets in France than any other cheese. Here, you can visit La Maison du Camembert to learn about the history, and also explore Le manoir de Beaumoncel, the very place where camembert began its journey to the top of the cheese chain, as it were.

Those who love blue cheese have likely been waiting patiently for the low-down on Roquefort, perhaps the world’s most-loved blue cheese. The thing that makes Roquefort so special and distinctly delicious is the storied production process: it’s made exclusively from unpasteurized sheep milk, and then matured in the ancient caves below Roquefort-sur-Soulzon.

Here in the beautiful Loire Valley, you’ll find Sainte-Maure-de-Touraine, which is made from fresh goat’s milk, and is known the straw that runs through it horizontally to help keep its log-like shape. Sainte-Maure has a divine, soft and crumbly texture, finished with a delightfully rich flavor. The best part about the Loire Valley? The fun doesn’t stop at this one goat cheese—also worth a try (or several) are Curé Nantais and Olivet Cendré.

Here in this southwestern region of France, you’ll find a handful of cheese worth waxing lyrical over—especially the various goat cheeses (which have a centuries-long history of being produced by local nuns and monks). Make sure to try Cabecou du Perigord (creamy and sharp) and Cujassou (made from a combination of young goat and sheep milk).

You’ll have to head to the vibrant and lush French Alps for a taste of the iconic Raclette de Savoie (among many, many others). In this stunning and vast mountain region, you’ll find so many producers and cheeses that it has its very own cheese route that spans three famed mountains known for the surrounding cheese production.