The Best French Cheeses and Wines Pairing You Will Love

The Best French Cheeses and Wines Pairing You Will Love 

Knowing how to pair French cheeses with respective wines is considered somewhat of an art. It’s certainly a conversation starter or ice breaker over table talk, and it’s also a super attractive quality to show off if you’re trying to win over the heart of a fellow cheese/wine lover. 

Consider this your official guide on what wines to pair with specific French cheeses, and vice versa. 

What is the Best French Cheese?

Camembert Cheese

I’d be remiss not to kick start this list with France’s (arguably) most famous cheese creation; camembert. A soft and stinky cheese that originated in Normandy, Camembert can be found on just about every menu in Paris and beyond. 

Camembert Cheese – by Ixitixel – Wikimedia Commons

Camembert was formatted in the 18th century; an important time for French gastronomy entering into the modern world. 

Since the cheese is considered to have a ‘complex’ makeup, it pairs well with dry red wines. 

Best wine pairing: A Bordeaux blend

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Brie Cheese

Sort of like camembert’s less intense younger sister, brie cheese is an anytime favorite in France. Thought to have been created as early as the 7th century, brie originated in the area known as Meaux and Melu, about 25 miles east of Paris. 

It was a favorite among the monks, who liked its versatility and how it agreed with the palate be it the first meal of the day or the last. 

Brie Cheese – by Guy Waterval – Wikimedia Commons

Since brie is an anytime cheese option, it is best paired with an anytime wine option — in France, sparkling wine is not reserved only for special occasions. One is encouraged to drink and enjoy whenever, wherever. 

Best wine pairing: Champagne

Gruyere Cheese

Not to be mistaken with the same cheese made in Switzerland, French gruyere hails from the Jura region. It’s a creamy, nutty cheese and is often used in cooked French dishes, such as traditional French onion soup. 

Gruyere Cheese – by Guy Waterval – Wikimedia Commons

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It remains a household favorite, especially in Paris, and can stand strong on its own in any cheese and wine tasting. It is best paired with a lighter red wine that is distinctly low on tannins so as to not overpower the potency of the gruyere. 

Best wine pairing: Beaujolais

Cantal Cheese

Cantal is a great cheese to get familiar with the flavors of the French range. It’s not as smelly or overpowering as many others, but is still distinctly complex, even to a beginner. 

Cantal Cheese – by Coyau – Wikimedia Commons

It somewhat resembles English cheddar, and is one of the oldest cheeses known to France. It was originally made in central France, but today can be found in cheese-shops nationwide. 

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Since it is nutty and earthy, a medium-bodied red wine would be most complimentary on the tongue. 

Best wine pairing: Merlot

Fourme d’Ambert Cheese

France is no stranger to blue cheese, and this particular one is known for being creamier than most others. This cheese is traditional aged in a cave, and happens to be periodically injected with a sweet white wine. 

Fourme d’Ambert Cheese – by Coyau – Wikimedia Commons

After aging, penicillium roqueforti spores are added to create those vibrant blue veins. It’s a crumbly cheese, so it’s great for salads and soufflés. 

Since a sweet wine is injected into the cheese itself, it makes sense that this would be the most complimentary pairing. 

Best wine pairing: Sauternes and Barsac

History and Tradition of French Cheese 

Buche de Chevre Cheese

This is a ripened cheese made from goat’s milk, so it’s one of those things that you either love of hate. Goat’s milk offers very different fatty acids to the cheese making process, and this final product happens to be extremely earthy, almost tart. 

Buche de Chevre Cheese – by Karachun – Wikimedia Commons

The best thing to drink with this type of cheese would be a light, yet aromatic grape.

Best wine pairing: Riesling

Crottin de Chavignol Cheese

While we’re on the subject of goat’s cheeses, this one in particular happens to be the most popular in France. It’s is made in the Loire Valley; a district known for fine wines and cheese options. 

Crottin de Chavignol – by Markus Lindholm – Wikimedia Commons

It’s definitely a rustic cheese, and it has a firm body and very nutty taste. The longer it is left to mature, the more robust the flavour and the easier it is to crumble over your dishes. 

It goes without saying that this cheese calls for a crisp white wine. 

Best wine pairing: Sancerre