The French are known to be true cheese connoisseurs. In France, cheese is essentially classified depending upon the manufacturer. The Fermier variety refers to a single farmer or individual body who manufactures cheese on the farm itself. The cheese is made using traditional methods and non-pasteurized milk. It is essential that the milk used should be from cattle that have been raised on his farm.

Artisanal French cheese comes from a single manufacturer, who acquires milk from another farm to manufacture cheese. A Coopérative, refers to a collective venture of local dairy farmers, who contribute their farm milk to make cheese in an united effort. Industriel French cheese refers to cheese that was manufactured on a very large scale.

In France, the Appellation D'Origine Contrôlée, a regulatory body, determines and prepares the guideline for cheese manufacturing. The names of numerous French cheeses are derived from their geographical origin. There are 400 types of French cheese recorded and available in the market.

French regulations are particular about milk used for making cheese. Milk varieties can also be pasteurized. Rules specify that the milk used should not be heated over 37°C. This allows milk to retain its chemical properties, though it destroys certain pathogenic bacteria. Milk for pasteurized cheese is heated up to 72°C for a period of 20 to 30 seconds, which destroys all pathogenic germs. After heating, various types of bacteria are introduced to allow it to mature into cheese.

While purchasing French cheese it is advisable to study the label. French cheese is always marketed with a specific labeling system. The label will classify the type of cheese and the animal source of the milk used. The label will also mention the fat content, manufacturing place and all additives that have been used.