When the word cheese is mentioned, most of us immediately think of France. We can't help it; it's a knee-jerk reaction. As excellent as are the hundreds of cheeses that originate from all corners of the globe, France is always the first country that comes to mind when discussing cheese making.
 
Cantorel's  Cheese Assortment captures a good bit of French cheese culture with the 5 cheeses listed below:
 
- Fourme D'ambert: This AOC (name controlled) creamy blue cheese is a lovely French treasure. Fourme d'Ambert is cave-aged for a minimum of two months, made from raw cow's milk and has a tremendous, creamy, full-bodied flavor.
- Saint Nectaire:  is an ancient, natural-rinded, soft-textured monastery cheese with a mild and fruity flavor. Its smooth, buttery texture and pungent aroma are characteristic of many good French cheeses.
- Tomme Noire des Pyrénées: is quite mild with a fresh, lactic, yogurt-like taste and is very similar to Doux de Montagne. Beneath its rind lies a pale-white interior dotted with small holes. This mellow, buttery cheese melts exceptionally well over low heat, giving your hot sandwich or burger a change from the usual cheddar or swiss.
- Cantal: This ancient French cheese has a smooth, grayish-brown rind with a smooth, pale yellow, close-textured interior. Cantal has a milky aroma, a nutty flavor with a hint of tangy butteriness, and a slightly acidic finish.
- Tomme de Bebris:A wonderful silky nutty rich tasting cheese.