soft cheeses![click to hear](/images/speaker.jpg)
Ripened but neither pressed nor cooked, these cheeses have a soft, creamy texture and a somewhat velvety rind, which is often edible.
Munster ![click to hear](/images/speaker.jpg)
Cheese with a powerful penetrating odor, originally from the Alsace region; it has a creamy texture and a smooth moist rind.
Pont-l’Évêque ![click to hear](/images/speaker.jpg)
Somewhat soft cheese with a pronounced odor; its name derives from the town in Normandy where it is made.
Coulommiers ![click to hear](/images/speaker.jpg)
Native to the area around Paris, it is similar to Brie but smaller; it contains from 45% to 50% milk fat.
Camembert ![click to hear](/images/speaker.jpg)
Soft and easy to spread, France’s most famous cheese is smaller and slightly firmer than Brie.
Brie ![click to hear](/images/speaker.jpg)
Native to Brie, near Paris, it is one of the best-known French cheeses; among its many varieties is the one from Meaux.