Reblochon de Savoie
Raw cow milk
Various producers (generally artisan or small industrial)

Reblochon is a limpid disc of buttery coloured paste, cloaked in a tender rind composed of white and russet coloured moulds and bacteria. Made from the milk of Alpine cows, whose yield mostly goes toward large, long-aged cheeses, Reblochon presents an opportunity to enjoy flavourful mountain milk in a small, rich, indulgent form. Enjoy this fruity, savoury cheese alone, or with rustic cuisine featuring potatoes, bacon and cabbage.

Saint-Marcellin
Pasteurized cow milk
Various producers

Saint-Marcellin is so delicate that it is sold in protective earthenware dishes or tightly woven straw baskets. Its bloomy rind develops a host of white and blue moulds, which may look daunting, but which enhance the soft texture and gentle flavours of the tiny cheese. Enjoy Saint-Marcellin’s slick, salty, yeasty paste with sliced baguette and a single, lucky friend.

Sainte-Maure de Touraine AOC
Unpasteurized goat milk
Various producers

This classic aged Loire valley chèvre is painstakingly crafted by hand. The curds are gently ladled into long moulds, and pierced with a straw to facilitate turning and enhance ripening. Sainte-Maure balances herbal, mineral and goaty aromas and flavours in its dense, flaking paste. Broil thin discs on baguette rounds, or sandwich between wine-poached figs for an elegant dessert.

Selles-Sur-Cher AOC
Unpasteurized goat milk
Various producers

This small flat disc of snowy white curd is covered with blue-black vegetable ash: a treatment that encourages development of a light mouldy coat. Within its rind, Selles-sur-Cher can age for several weeks, becoming full-flavoured, with nutty and mineral notes.