10 Best French Cheeses in the UK 2024 (Paxton & Whitfield, Pié d'Angloys and More)

An unpasteurised marvel of Comté producing prestige, this offering from the acclaimed Paxton & Whitfield is anything but ordinary. Made on the French side of the Jura Mountains in the Franche-Comté region, this cheese is the bedazzled by-product of the region that it was produced in.

With an abundance of alpine flowers and rich grasslands, the flavour of this deeply rich Comté is clearly represented through its desirable origins. Knowing that it's also 100% certified organic by EU certifiers, it becomes starkly apparent that this cheese is in a league of its own. 

Translating to 'English Foot', Pié d'Angloys is a lesser known gem produced in the iconic Burgundy region of east-central France. Comparable to the Camembert style of cheese, this cheese is wickedly rich in taste and unwavering in flavour. 

Notes of salt and butter pair exceptionally with hints of honey, leaving you with a melt-in-the-mouth finish that'll have you dreaming of the next slice. A strong and pungent whiff will be all you'll need to lead you straight back into the welcoming realm of the Pié d'Angloys charm!

Straight from the famous French region of Rhone-Alpes, this Raclette cheese will leave you in cheese-induced tatters, longing for more. As anyone who's had raclette can attest to, it's one of those sweet, unadulterated times in your life where there's simply no chance of holding back. 

The Gouda Cheese Shop have brought the raclette house down with this soft and creamy cheese that's nutty in taste, and moorish in design. This 1kg half wheel is destined to melt its delicious self in style, all over your charcuterie and spuds. 

Saint Agur is a bitey blue cheese from the village of Beauzac, nestled amongst the mountainous Auvergne region of central France. The rich volcanic pastures of the area give the cows plenty of potent milk, which has been pasteurised for this cheese. 

It's a semi-soft affair that's both rich, creamy and destined to leave you in a state of pure cheese influenced perplexity. One for the cheese enthusiasts who adore the full-bodied intensity of Roquefort, but with an unmistakable stamp of Saint Agur authority. 

One of the best aspects to France's love affair of high-quality cheese is that you don't necessarily have to fork out for the good stuff. This camembert from the renowned Normandy region's Président will give you plenty of camembert punch, for an astonishingly stomach-able price. 

All great cheeses develop and intensify with age, and this is no exception. Just remember to follow Président's direcections on leaving their camembert out of the fridge for a preordained room-temperature reaching time, before delving into its delightfully buttery and smooth texture!

Chavroux is a family favourite across France for being the lightest and mildest goat's cheese. Produced in the Loire Valley, this soft and smooth cheese is Europe's leading brand of fresh goat's cheese, with a taste that's irresistibly distinct and delicious.

Another top choice that's likely to attract a wide audience of devotees. It's a pasteurised cheese that's just as perfectly suited to an after dinner cheese board, as it is spread across your children's school sandwiches - should they be so lucky!

Waitrose's signature Comté is a matured cheese that's been aged for a minimum of 10 months. This slow ageing process is the main contributor to the both sweet and spicy flavour, making it a mature and responsible choice for people who sway the hard cheese way. 

Being produced using unpasteurised cow's milk gives even more reassurance that the France-Comté producers have left nothing on the flavour front to chance. It's a bold cheese to hit your palate in all the right places, with confidence and charisma.  

This sharp and tangy Roquefort is produced using unpasteurised ewe's milk by the famed Roquefort producers 'Vernières Frères' in the Occitanie region of Southern France. Matured in centuries old caves the traditional way, this Roquefort recipe has been enchanting palates and minds since 1890. 

It's a semi-hard blue cheese that's full of sharp flavours and tang, making it one suited to complex cheese-loving palates. A smelly, seductive blue that'll keep you coming back for more pungent glory. 

Port Salut was first created by Trappist Monks in 1816 at the Abbaye of Port du Salut in the fruitful Loire Valley. Quickly becoming a French favourite after hitting the Parisian market in 1873, the rest is steeped in smelly, delicious history. 

A soft and versatile cheese that's easily recognisable by it's bright orange rind, this is a cheese to suit anyone who enjoys the milder end of the cheese strength spectrum. Being produced using pasteurised cow's milk ensures anyone and everyone can get on board the Port Salut cheese-train! 

Boursin is France's most beloved soft and creamy cheese. Produced in the acclaimed Normandy region of Northern France since the 1950's, it's highly likely every French person has grown up with the soft and creamy texture of Boursin in their lives.  

The garlic and fine herb blend is their original, signature cheese, and in many people's opinion, is still their best. It's a cream cheese through and through, produced using pasteurised cow's milk with a soft crumbly texture that's synonymous with the Boursin brand.