Top French Cheeses to Impress at Christmas Dinner

France is renowned for its diverse and high-quality cheese selection, and showcasing some of the finest French cheeses at your Christmas dinner will certainly impress your guests. From creamy to tangy and soft to firm, French cheeses offer an array of flavours and textures that can elevate your festive spread. 

1. Brie de Meaux

Often referred to as the “King of Cheeses,” Brie de Meaux is a luxurious, soft cheese made from cow’s milk in the Île-de-France region. Its creamy, buttery texture and delicate, nutty flavour make it a perfect addition to any cheese board. Pair it with fresh fruits like apples or pears, and serve it early in the evening, perhaps as an appetiser or before the main course, alongside a light, crisp white wine or Champagne.

2. Comté

Comté, hailing from the Jura region of France, is a firm cow’s milk cheese that has a nutty, slightly sweet flavour with subtle hints of fruit and herbs. Aged for several months, it develops a rich, savoury profile that pairs beautifully with a variety of wines, particularly Chardonnay or a light red like Pinot Noir. Serve Comté as part of the cheese course after the main meal, alongside other refined cheeses like Brie de Meaux.

3. Roquefort

Roquefort is one of the world’s most famous blue cheeses, made from sheep’s milk and aged in the caves of southern France. Known for its intense, tangy flavour and creamy texture, Roquefort is a cheese that commands attention. Its bold, salty taste is perfectly balanced with sweeter accompaniments like figs or honey. Roquefort should be served as the highlight of your cheese course, perhaps just before dessert, offering a striking contrast to other cheeses on the table.

4. Saint-Nectaire

This soft, creamy cow’s milk cheese comes from the Auvergne region of central France. Saint-Nectaire has a smooth texture and a fragrant, earthy aroma with mild to medium tang. The cheese’s creamy interior and rich, flavourful rind make it a decadent choice for your cheese board. Serve Saint-Nectaire after the main course but before the stronger cheeses like Roquefort. Pair it with a fruity red wine like Pinot Noir or a sweet dessert wine.

5. Chèvre (Crottin de Chavignol)

Chèvre, a French goat cheese, is incredibly versatile and can range from soft and creamy to firm and crumbly. Crottin de Chavignol is a renowned example, with a tangy, earthy flavour that becomes more pronounced with age. Serve it on a cheese platter with some honey or fresh herbs to complement its sharpness. Chèvre is best enjoyed at the beginning of the meal, alongside other milder cheeses, or as a tangy contrast after the main course.

6. Munster

Originating from the Alsace and Lorraine regions of France, Munster is a semi-soft cow’s milk cheese with a strong aroma and smooth, creamy texture. Its mild, salty flavour intensifies as it ages, with a distinct tanginess that pairs wonderfully with bread or charcuterie. Serve Munster early on your cheese board, alongside Brie and Chèvre, to give your guests a range of textures and flavours.

7. Reblochon

This soft cow’s milk cheese from the Savoie region has a smooth, creamy texture and a mild, nutty taste. Reblochon’s delicate, sweet flavour and creamy consistency make it an excellent pairing with white wines or champagne. Serve it after the main course, along with Comté and Saint-Nectaire, for a lighter, softer option that contrasts nicely with richer, more pungent cheeses.

8. Emmental de Savoie

Although more commonly associated with Switzerland, Emmental is also produced in the French Alps, and the French version, Emmental de Savoie, is known for its milder, slightly nutty flavour. This semi-firm cheese has a smooth texture with a slight sweetness, making it a perfect match for both light whites and robust reds. Emmental can be a great addition to your cheese board, offering variety and balance with its mild flavour.

When to serve cheese

In traditional French dining, cheese is typically served after the main course and before dessert. The cheese course allows guests to linger and savour the complex flavours of the cheeses, often paired with wine. For an elegant Christmas dinner, offer a variety of cheeses at this time—beginning with milder options like Brie de Meaux and Chèvre, then moving to richer, more intense cheeses like Roquefort and Munster. For dessert, a mild and creamy cheese like Reblochon can make a perfect final note.

By featuring these exceptional French cheeses, you'll ensure that your Christmas dinner stands out as a sophisticated and delicious experience for your guests. Each cheese offers its unique flavour profile, creating a rich and varied cheese course that will be the talk of the holiday table.