A semihard farmhouse, uncooked, pressed wheel of cow's milk cheese with a natural rind made in the Hameau de Bagès. It has a rich, complex flavour.

A semihard cow's milk cheese from the Pays Basque with a rind of charred oak.

A name for Belval, a good, mild, firm cheese with a shiny rind made at the Abbey of Belval in Picardy.

A good, mild, firm cheese with a shiny rind made at the Abbey of Belval in Picardy.

A farm-made wheel of sheep's milk, semihard, uncooked, pressed cheese with a hard natural rind made in the Hameau de Bagès. It has a robust flavour.

A soft fermier goat's milk cheese with a rind of natural mould from a farm at La-Roque-sur-Pernes in the Vaucluse. It has a mildly sweet and sour flavour.

A soft, elastic cheese made with cow’s milk. It has a strong flavour and is made in Anjou. This industrially made cheese is eaten all year round and is made with pasteurised milk, having 40% fat (dry). The curds are uncooked and unpressed. It may be found in the following dimensions: 9 cm ( 4") diameter x 2.5 cm ( 1") deep, weighing 170-200 g (6-7 oz). Affinage is usually 1 month.

A sweet, salty, semihard sheep's milk cheese from Béarn, made from unpasteurised milk.

A semihard wheel of cow's milk cheese from Béarn, made from unpasteurised milk.

A soft sheep's milk cheese from Limousin.