What are some types of french bread and cheese?

Question

I have a french assignment to plan out a french meal and one course is bread and cheese. I need to know some types of French bread and cheese

Answer 1

French Bread
Boule A round loaf sold in various sizes.
Ficelle A very thin version of the baguette. Ficelle means string in French.
Fougasse A flat rectangular bread often filled with bacon, onion or herbs.
Pain à l'ancienne Bread made using traditional methods
Pain complet Bread made from whole wheat flour
Pain de campagne A big rustic loaf with a thick crust.(campagne means country)
Pain de mie Sliced, packaged white bread; this is a soft sweet loaf mainly used for sandwiches.
Pain au chocolate Bread filled with chocolate chips
Pain aux noix Bread filled with nuts.
Pain aux raisins A light bread filled with raisins. A breakfast treat.
Pain bio A bread with at least 95% organic ingredients
Pain de siegle Loaf with two thirds rye flour, one third wheat flour.
Pain viennois A baguette shape but softer and sweeter.
Pain d'épices Spiced or gingerbread
Pain grillé Toasted bread
Pain Peasant bread

French cheese
Abondance
Beaufort
Bleu d'Auvergne (AOC, Auvergne)
Bleu des Causses
Bleu du Haut-Jura, de Gex, de Septmoncel
Bleu du Vercors
Brie de Meaux
Brie de Melun
Brocciu Corse or Brocciu
Cancoillotte
Cantal or Fourme de Cantal or Cantalet (AOC, Auvergne)
Camembert de Normandie
Chabichou du Poitou
Chaource
Chevrotin
Comté
Crottin de Chavignol ou Chavignol
Emmental de Savoie
Emmental français est-central
Époisses de Bourgogne
Fourme d'Ambert or Fourme de Montbrison (AOC, Auvergne)
Laguiole
Langres
Livarot
Maroilles or Marolles
Mont d'or or Vacherin du Haut-Doubs
Morbier
Munster or Munster-Géromé
Neufchâtel
Ossau-lraty
Pélardon
Picodon de l'Ardèche or Picodon de la Drôme
Pont-l'Évêque
Pouligny-Saint-Pierre
Reblochon or Reblochon de Savoie
Rocamadour
Roquefort
Saint-Nectaire (AOC, Auvergne)
Sainte-Maure de Touraine
Saint Agur Blue
Saint Nectaire
Salers (AOC, Auvergne)
Selles-sur-Cher
Tomme de Savoie
Tomme des Pyrénées
Valençay

Banon
Bleu de Bresse
Boursin cheese
Brillat-Savarin
Broccio Passu
Cabecou
Cancoillotte
Carré de l'Est
Chamois d'Or
Chaumes cheese
Coeur de Neufchatel
Coulommiers
Delice Du Calvados
Gaperon
Mimolette
Olivet Cendré
Port Salut
Raclette
Rigotte de Condrieu
Roue de Brie
Saint Albray
Saint-André
Saint-Félicien
Saint-Marcellin
Tome des Bauges
Tomme Boudane
Tomme au Fenouil
Tomme du Revard
Vacherin Mont d'Or
Vieux-Boulogne
Tomme Butone

Answer 2

Go with the baguette. Simple and yummy and great with cheese, easy to find and to eat. Bakeries should make it, or fine food stores. Just make sure it's fresh, because it gets VERY hard if left out overnight.

Of the list that foodguru gave, brie is quite common, but I find it a little strong tasting so I prefer it served with some pesto. Roquefort is my favorite, it's a kind of green-blue cheese that tastes a lot like regular blue but with a distinct flavor all its own. It's pretty strong, excellent with a robust wine.

Camembert is another one I've tried from that list, and it's a lot like brie - a soft cheese that some may find a bit weird. It has a rind.

You might also consider Gruyere cheese, which is sharp but not as strong as the blues and unique but not as weird as the soft cheeses.

Answer 3

edam,and brie.
baguettes(thats the bread)