There are several hundred varieties of cheese in France. These cheeses can be classified according to the following groups:

-Pressed, soft, or blue

-Cow’s milk, goat’s milk, or sheep’s milk (ewe’s milk)

-Farmhouse or industrially manufactured

A further distinction is also possible: traditional regional cheeses with an “appellation controlée” label (there are about 40 of these), traditional cheeses without an “appelation contrôlée” label, and modern dairy-designed and produced cheeses. (“Appelation contrôlée” = “controlled designation of origin).

Some types of French cheese include: Brie, Cantal, Comté, Camembert, Roquefort, Emmental, Munster…and many, many more…

 

(Source: www.about-france.com/cheese.htm)