Curd cheese
Curd cheese is only slightly drained and does not mature. It is best known as cottage cheese or fromage blanc. Curd cheese is similar to cream cheese but with a lower fat content and it, like cottage cheese, has had a lactic starter added. This gives it a light acidity and a light flavour, colour and texture. Some types of curd cheese are flavoured with pepper, garlic or herbs to give them a stronger taste.

Soft cheese with a white rind (Brie)
The rind is white with a slight bloom. The cheesees owe their name to this white mould that develops as they mature. The best known brands are probably Camembert, Brie Révérend, Coulommiers and Le Rustique.

Soft cheese with a washed rind
These cheeses have a well-developed flavour and a creamy inside. During the maturing process they are washed with brine then brushed to stimulate fermentation and encourage the rind to develop its orange, slightly moist appearance. The cheese's surface has a unique combination of blue-green and reddish molds. These molds give the cheese its distinct aroma and flavor. Brands: Pont-l'Evêque, Lisbeth Munster, and Tourrée Le Rustique.

Commonly referred to as blue cheese, these varieties owe their name to the mould that develops on the inside, giving them their specific flavour. The best known are probably Fourme d'Ambert, Sancy, Bleu d'Auvergne Sancy, Bleu de Gex and Bleu des Causses Sancy.

Goat's cheese
Similar to the soft cheeses with a white rind but made exclusively using goat's milk. Depending on how old they are, they may be fresh, soft, half-dry, dry or hard. Sometimes they are sprinkled with herbs or other aromatic substances, or indeed wrapped in vine leaves.

Uncooked pressed cheese
These semi-hard cheeses are pressed mechanically to speed up draining. After maturing slowly for two or three months they achieve their full, but subtle flavour. They include Cantal, Tomme de Savoie, Saint-Nectaire Sancy, Riches Monts Raclette and Riches Monts Tartiflette cheese.

Cooked pressed cheese
These cheeses mature for a long time, up to six months or even a year. They are pressed, resulting in a firm texture. The holes so typical of Emmental or Comté are caused by carbon dioxide released during maturing.