The Ultimate Summer Guide to French Soft Cheese

Brie is the unofficial ambassador of French soft cheese for good reason. This bloomy-rinded beauty hails from the Île-de-France region and has a mild, buttery flavor with subtle hints of mushroom and earth. Its ivory paste is lusciously soft and spreadable, encased in a delicate white rind that’s entirely edible.

Brie pairs beautifully with crisp apples, juicy berries, and toasted baguette or crusty bread. For drinks, try it with Champagne or a dry cider. Serve it at room temp to bring out its creamy charm.

Try it in our Apple Brie Salad for a refreshing, cheese-forward dish that’s picnic-perfect. It also stars in our ready-to-serve Large Timeless Classics Cheese Board and our DIY Summer Party Cheese Cups, both incredible for warm weather gatherings.

Camembert may look like brie, but it’s funkier, feistier, and just a touch more rustic. This small-format cheese from Normandy dates to the late 18th century and offers a deeper, woodsy flavor with a creamy, almost gooey center. 
Pair it with crusty bread, sliced pears, and a drizzle of honey—or bake it whole and watch it melt into a decadent dip. Sip with earthy reds like pinot noir or fruity whites like chenin blanc.

Triple crème, triple the fun. Brillat-Savarin is a lavishly rich cheese created to be eaten young, with an interior so velvety it melts on contact. Named after the French gastronome and writer Jean Anthelme Brillat-Savarin, expect a flavor profile that’s buttery, tangy, and just a little nutty.

Serve it with fresh strawberry, fig jam, or sparkling wine—because if you’re going to indulge, go all in. It’s also the perfect base for sweet and savory pairings at brunch, from smoked salmon to fruit compotes to crispy bacon

As its name suggests, Crémeux is all about creaminess. This decadent cow’s milk cheese is enriched with extra cream for an unbelievably rich, spreadable texture and a fresh, lactic flavor.

Pair it with sparkling wine and a spoon—you won’t need much else. This one’s a cheese course all on its own.

A classic French goat cheese from the Loire Valley, Bûcheron is firmer and tangy at the core, then gets creamier and more mellow toward the edge. This snow-white log brings complexity without being overpowering.

It shines with fruit-forward pairings like grapes or cherries and is delicious on seeded crackers or crostini. Its versatility makes it a standout on summer cheese boards.

Not for the faint of nose, Époisses is a bold beauty washed in brine and Marc de Bourgogne brandy. Its aroma is strong, but the flavor? Surprisingly balanced—meaty, salty, and utterly craveable.

Serve it with dark rye bread, caramelized onions, and a robust wine that can stand up to its personality. Add a few slices of ham or pair with a mushroom soup for a meal that’s as comforting as it is indulgent. This is the cheese for when you want to impress (and slightly shock) your friends.

Brebirousse brings a sunny pop of color to the board with its orange-hued rind and silky sheep’s milk interior. Its flavor is balanced—slightly sweet, subtly barnyardy, and beautifully creamy.

Try it with dried apricots, almonds, and your favorite bread—or pair with an onion-forward soup or dip for something unexpected. It’s an excellent conversation starter for those looking to move beyond brie but still want a soft, approachable cheese.