We Tried 10 of the Best French Cheeses in Paris

A few tips: Above all, do not hesitate to drink dry white wine with your cheese. Especially with certain dry goat cheeses and also cooked pressed cheese. For marbled cheeses (Roquefort, Fourme d'Ambert), I recommend a slightly sweet wine, or even a white wine for an aperitif (Banyuls or white Porto)

Morbiers is NOT a blue cheese. The dark line in the middle is a layer of ash. Sadly, you missed out on all the cheeses of the Auvergne, which would have provided an even wider range of flavors, from the buttery Cantal to the pungent St. Nectaire to the cow's milk Bleu d'Auvernge and Forme d'Ambert. Two of my favorites outside of the region are Beaufort, which is like Comte, only better, and Bleu des Causses, which is the best blue cheese because it is creamy like Roquefort but not as pungent due to its cow's milk content.

I love your videos, but I would like to correct you on the description of Mobier cheese. That is not mold in the center. It is a fine layer of ash to protect the morning made cheese until it could be topped off with the cheese made from the evening milking.

Ahh, I’m so jealous! I just love the effort and care that the French put into food. Those cheeses looked amazing. There is nothing better than a cheese plate, some wine, and some bread!

vin + fromage + pain + charcuterie + amis = bonheur absolu. Si en plus c’est l’été, qu’il fait beau et qu’on est dans un bel endroit naturel loin des villes c’est carrément le paradis

My husband Bernard is French. He mentioned most of your list before it was displayed in the video. We like all of them. We also like Munster and Saint Nectaire.

The fromagerie on the Rue Cler was just below our hotel and I could smell it a block away. I simply asked for suggestions, bought whatever the gentleman recommended in excessive amounts, and loved every bite. I have no idea what it was that I ate, but it was wonderful!

Reblochon is for sure my all time favorite type of cheese, maybe because it was the first real one I tried in France over 30 years ago. Tommes de Savoie, Epoisse, Langres (bathed in Marc de Champage), St. Maure and Crottin de Chavignol are my most beloved french cheeses.

thats a layer of ash in the Morbier not mold so it is not a blue cheese the ash separates the morning milk from the afternoon milk

Le morbier n’est pas un fromage dit persillé (bleu avec des moisissures nobles )mais c'est un fromage dit à pâte molle avec une couche de cendre charbon de bois qui se situe en son centre et sur toute la surface qui sépare le lait matinale et de l'après-midi.

Thank you for the videos!! They are very useful!

Wow. Another mouth watering episode! And hugely informative. Merci!!

What a fun video. I’ve always been scared to try new cheeses in France and this was so helpful ! The history of the war and cheese was so interesting! And so nice to see you all having such a lovely time!

Much needed video! Merci!

You guys have great chemistry. Really enjoying all the videos. Your brother is a good guy!

I just moved to Paris and you guys are my guides. Great content, keep it up!

This is so fun, I love it! Just what we need on a rainy Spring day.

Comte and morbier from France, so amazing. The winemaker I used to work with would go home , 3 times a year and smuggle a variety of cheese. We'd eat like kings for a week ❤️

Love your videos!! I downloaded the travel guide excited to be visiting Paris soon

Awesome video! Merci!