Abbaye de Belloc is a semi-hard, pressed, uncooked ewe's milk cheese originally produced by a monastary.
Ardi-Gasna is a ewe's milk cheese from the Basque Country.
The Bleu d'Auvergne cheese has a relatively pronounced taste.
The Chabichou cheese is a goats cheese with a pronounced flavour.
The Crottin de Chavignol cheese is a firm, nutty goats cheese.
The Epoisses cheese is a cheese with a soft texture with a powerful flavour, matured using Marc de Bourgogne,
The Fourme d'Ambert cheese is the mildest of the blue cheese, it has a creamy, rich texture and a fruity flav
The characteristics of the Fourme de Montbrison cheese evoke the nature of the Forez region.
The Langres cheese is similar to the Epoisses cheese but milder.
The Maroilles cheese is the most popular cheese of Northern France.
The Ossau Iraty cheese is made with ewe's milk from the Basque Region : its taste is nutty and milky.
The Sainte-Maure-de-Touraine cheese is a goat's cheese with a nutty taste hand-made and made by farm dairies.
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-7081.jpg "Cheeses of the world - Bleu d'Auvergne")
