Brought to you by
When we visit European countries like France and Austria, we’re always blown away by the incredibly unique, distinctive and delicious cheese. We’ve thought about filling a suitcase to bring back, but there’s no need — plenty of great French and Austrian cheese is available here.
While it may feel (and taste) luxurious, European cheese isn’t just for impressing guests during the holidays. A lot of our favourite cold weather recipes call for that melty, warm comfort, and French and Austrian cheeses fit the bill. The wide variety of versatile cheese can easily be incorporated into affordable, everyday staples — and you can find them at your local specialty store.
Renowned as the motherland of authentic cheese, Europe’s unparalleled terroir shines in its dairy products. French and Austrian cheeses embody centuries of tradition and savoir-faire, and are crafted with sustainable production methods, often by family-run farms. This, along with Europe’s rigorous agriculture and food safety laws, ensures unmatched quality, diversity and taste.
Add French and Austrian cheese to the local offerings on your spread and delight guests with a worldly cheese board that’s full of flavour and distinct character.
French cheese
Over 1,200 unique cheeses are made in France, and each one showcases its distinct terroir brilliantly. This wonderful diversity comes from centuries of cheesemaking. Try French cheese in the recipe below.
Bleu d’Auvergne
The salty and spicy flavour of this medium to sharp blue cheese can liven up salads, pair well with apple slices and add oomph to juicy burgers. It’s crumbly and breakable, but buttery and melts in your mouth. Bleu d’Auvergne can be made with pasteurized or raw milk, and is aged for at least four weeks.
Camembert
While it might be less known than its cousin brie, this quintessential French cheese is just as delicious. Camembert has a mushroomy flavour and a creamy, buttery texture that makes it ideal for melting onto a handheld or baking whole, topped with caramelized onions. Slice it in triangles like a pie.
Comté
A popular PDO cheese, comté can only be made in the Jura Mountain region with raw cow’s milk, usually from small farms. Creamy, sweet and salty, this semi-hard cheese’s complex flavours and nuanced aromas make it incredibly versatile. Try it in fondue, on a cheeseboard or in a recipe.
Emmental
A culinary favourite, French emmental has an irresistibly sweet and salty flavour with nutty notes. Use it to elevate your mac and cheese recipe or enhance sandwiches. Emmental is made with cooked milk and can be aged anywhere from one to 18 months. This semi-hard cheese’s ‘eyes’ add to its charm.
Raclette
Produced mostly in mountainous regions, in both artisanal and industrial settings, French raclette has a long history. It’s mild, buttery and nutty with a smooth, silky texture, and tends to be creamier when melted. Serve it over potatoes, meat, bread or vegetables, and pair it with sweet, fruity drinks.
Mimolette
When the French were at war with the Dutch, they stopped importing edam and instead made mimolette. They added annatto to create its bright colour and differentiate it. Each 5-lb ball is aged for three to 18 months. As it matures, the slightly salty flavour deepens with fruity and nutty notes.
Brie
One of the most well-known French cheeses, brie is often called the “King of Cheese.” The soft, creamy texture allows it to spread on bread or crackers, while the mellow, lightly salty and buttery flavour is easy to love. Cut the “nose” off, slice it diagonally and then cut perpendicular to the rind.
