Learning French: helpful vocabulary around cheese
Key cheese words for navigating the fromagerie - and how many types exist in France?
Learn some handy French vocab tips for buying and eating cheese
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Have ever wandered into a fromagerie or been enticed by the smell of the cheese stall at a French market?
Gazing upon the wedges, blocks and slices in various shades of cream and yellow, you might feel overwhelmed by the abundance of cheese varieties and lack the relevant vocabulary to describe them.
From Beaufort to Roquefort, France has the most protected cheeses in the world, offering a total of 46 types of AOP cheese and nine that have been given IGP status.
Over 1,200 additional cheeses are sold by various brands across the country, making up more than 40 other 'types' of cheese, according to a 2024 report by dairy federation Cniel (Centre National Interprofessionnel de l'Economie Laitière).
It is no surprise that Charles de Gaulle famously asked, “How do you govern a country that has 258 types of cheese?” illustrating the French population’s deep-rooted political division alongside their deep-rooted love of cheese.
This helpful vocab guide looks at key fromage-related terms for understanding, buying and eating cheese in France.
Read also: The basics of French cheese and wine pairing
Types of cheese
Cheese is produced all across the different French regions and can be sorted into ‘families’ based on the way it is made and the type of milk used:
Sheep’s cheese: Fromage de brebis
Goat’s cheese: Fromage de chèvre
Cow’s cheese: Fromage de vache
These different production factors lead to a wide-range of flavors, textures, and forms to explore.
Hard cheese: Fromage à pâte dure
Soft cheese with a white rind: Fromage à pâte molle and/or à croûte fleurie
Soft cheese with a sticky orange rind: Fromage à pâte molle and/or à croûte lavée
Blue cheese: Bleu
Blue-veined cheese: Fromage à pâte persillée
Pressed cheese: Fromage à pâte pressée
Cheese covered with ash: Fromage cendré
Fresh or very fresh cheese: Fromage frais or très frais
Spreading cheese: Fromage à tartiner
Runny cheese: Fromage coulant
Unpasturised cheese: Fromage au lait cru
Farmhouse cheese: Fromage de ferme
Mountain cheese: Tomme
Cheese rind: Croûte
Cheese fondue: Fondue au fromage or fondue savoyarde
Raclette cheese: Raclette
Mature cheese: Fromage affiné
Creamy: Crémeux
Aged: Sec
Strong: Fort
Buying cheese
Now that you know how to describe the variety of French cheese on offer, the next step is to taste some.
Cheese stalls can be found in the majority of local markets and supermarkets in France, and most town centres have a fromagerie.
Do not be afraid to ask for advice when buying your cheese. Cheesemongers will happily answer any questions you have, give seasonal recommendations, and even offer free samples to taste.
Cheese shop: Fromagerie or crèmerie
Cheesemonger or cheese maker: Fromager(e)
To taste: Goûter
Cheese sold by weight: Fromage à la coupe
A small cheese round: Un crottin
A cheese 'log': Une bûche
A slice: Une tranche
A half: Un demi
A quarter: Un quart
A whole: En entiers
A bit more: Un peu plus
A bit less: Un peu moins
Whole cheese wheel: Meule de fromage
The level of maturity: Affinage
In season: De saison
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