However, cheese is also seasonal, with different varieties being more common – as well as fresher – as the year progresses.
Online cheesemonger La Boite du Fromager provides a monthly recap of which cheeses are in season, which we have looked at in previous months including October.
Below, we look at its top picks for November.
As the final month of autumn, November continues to be dominated by raw cow's milk cheese (also popular in October), after cows spent the spring and summer grazing on pastures.
Particularly in 2024, the plentiful rain of the spring and preceding winter has meant drought has not affected domestic cheese production.
Raclette
The first recommended cheese is the mighty raclette.
Raclette is mostly associated with the dish of the same name, which sees the cheese melted and liberally poured over potatoes, bread, charcuterie, and vegetables, depending on personal preference.
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It can also be eaten outside of the dish, although it is rarely used as a cheese for sandwiches or in a cheese course.
Originating from Switzerland’s Valais canton, raclette is a raw cow’s milk cheese, and benefits from an AOP status, which it first gained in 2003.
Another cow’s milk cheese, Maroilles from the north of France is stronger than the previous entrants on this list, and is known for its pungent scent.
La Boite du Fromager calls it “the finest of the strong cheeses,” however, and unlike some equally smelly cousins, it is popular across France, with well over 2,000 tonnes being made annually between 13 producers.
The cheese has been around for over 1,000 years with some claiming it was created as early as the 7th century by local monks.
It became popular as a favourite cheese among various French kings, including François I.
Both pasteurised and raw milk versions of the cheese exist.
Aside from its aroma, Maroilles is also known as a cheese that is dipped into coffee by some in the north of France.
The custom is less popular than in its heyday, but some residents of the north are still said to do so, most commonly with Maroilles because of its high fat content.
The last recommendation is Banon, a cheese from the south-east of France.
Similar to the other cheeses in this list it is unpasteurised, however it is produced from goat’s milk.
The cheese is wrapped in chestnut leaves and raffia, which helps provide a distinct taste. Like Maroillles it is quite pungent.
The cheese is only ripened for around two weeks, but this is enough to provide it with its strong taste and aroma.
A local speciality known as fromage fort du Mont Ventoux sees a Banon cheese placed in an earthenware pot and seasoned with salt, pepper, vinegar, and alcohol (an eau-de-vie), providing a particularly strong taste.
