Brie: Brie is a soft cow's milk cheese named after Brie, the French region from which it originated. It is pale in color with a slight grayish tinge under a rind of white mold. The whitish moldy rind is typically eaten, its flavor depending largely upon the ingredients used and its manufacturing environment.
Chèvre: Goat cheese, or chèvre (from the French word for goat), is cheese made out of the milk of goats. France produces a great number of goat's milk cheeses, especially in the Loire Valley and Poitou. Also, it is often flavored with spices, fruits, or honey to complement various dishes.
Comté: Comté is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France. The rind is usually a dusty-brown colour, and the internal pâte is a pale creamy yellow. The texture is relatively hard and flexible, and the taste is strong and slightly sweet.
Guyère: Gruyère is a hard yellow cheese, named after the town of Gruyères in Switzerland. It is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy and complex.
Saint André: Saint-André is French triple crème cow's milk cheese with a powdery white, bloomy skin of mold. It is now produced in Vire, Calvados in northern France. It has a soft buttery texture, tangy edible rind, and tastes like an intense version of Brie. Cream is added to the cheese during manufacture, and the curing process lasts approximately 30 days because of this the cheese is highly perishable and should be consumed within a week of its purchase.
Roquefort: Roquefort is a sheep milk blue cheese from the south of France. It is one of the world's best known blue-cheeses. Though similar cheeses are produced elsewhere, European law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort. The cheese is white, tangy, crumbly and slightly moist, with distinctive veins of green mold. It has characteristic odor and flavor with a notable taste of butyric acid; the green veins provide a sharp tang. The overall flavor sensation begins slightly mild, then waxes sweet, then smoky, and fades to a salty finish. It has no rind; the exterior is edible and slightly salty