| Goat Cheese | Brie Cheese |
| Camembert | Goat Brie |
| Brie en Croute | Brie Bites |
| Roquefort |
| St. André | Pont l'Evêque |
| Suprême | Le Montagnard |
| Boursault | Caprice des Dieux |
| St. Albray | Chèvre aux Epices |
| Chaumes | St. Marcellin |
| Pié d'Angloys | Le Coutances |
| Crémier de Chaumes | |
| Emmental | Comté |
| Fol Epi |
| Morbier | Raclette | |
| Beaufort | St. Nectaire | |
| Ossau Iraty | Doux de Montagne | |
| Etorki | ||
| Bleu d'Auvergne | Crème de St. Agur |
| Fourme d'Ambert | St. Agur |
| Gourmandise | Rambol Fumé |
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While Ile de France Goat Cheese is paired more frequently with herbs, tomatoes or
olives, the crunch of flavorful nuts can be the perfect complement for
tangy, crumbly Chèvre. Toasted Pignoli nuts (also called pine nuts) and
roasted pecans are two particularly.
