France

137 ferments from France, with how each is made.

137 entries listed here.

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Ferment	Kind	Main step	Temperature	Salt	pH
Abondance PDO	Cheese	at least 3.3 months	10–13 °C
Banon PDO	Cheese	5–10 days	at least 8 °C
Beaufort PDO	Cheese	at least 5 months	6–12 °C
Bleu d'Auvergne PDO	Cheese	at least 28 days	0–6 °C		4.9–5.1 → 6.11
Bleu de Gex Haut-Jura / Bleu de Septmoncel PDO	Cheese	at least 21 days	6–14 °C	at least 0.8 %
Bleu des Causses PDO	Cheese	2.3–6.2 months	-4–4 °C
Bleu du Vercors-Sassenage PDO	Cheese	at least 21 days	9–14 °C
Brie de Meaux PDO	Cheese	at least 28 days	4–14 °C		up to 4.9
Brie de Melun PDO	Cheese	56 days – 2.3 months			up to 6.5 → 4.8
Brillat-Savarin PGI	Cheese	at least 5 days	5–14 °C		up to 4.9
Brocciu PDO	Cheese	at least 21 days		0.5–1 %	at least 6.2
Brousse du Rove PDO	Cheese	up to 8 days
Cabécou	Cheese	at least 6 days	at least 10 °C	0.6–0.8 %
Camembert de Normandie PDO	Cheese	at least 22 days	10–18 °C
Cancoillotte	Cheese	at least 12 h	at least 20 °C		up to 5.4
Cantal PDO	Cheese	at least 30 days	6–12 °C		5–5.4
Carbonic-maceration red wine (Beaujolais, Rioja, vino novello)	Alcoholic drinks	5–8 days	20–30 °C
Carré de l'Est	Cheese	29 days			4.8 → 6.85
Cervelle de canut	Cheese	4–6.5 h	20–30 °C		5.9–6.7 → 4.2
Chaource PDO	Cheese	at least 14 days	8–14 °C		up to 6.6 → 4.75
Charolais PDO	Cheese	at least 16 days	8–15 °C	1.5–2.5 %	4.2–4.5
Chevrotin PDO	Cheese	at least 21 days	8–18 °C
Cider (apple)	Alcoholic drinks	30 days – 6 months	3–12 °C		3.3–4
Comté PDO	Cheese	at least 3.9 months	up to 19 °C
Crème fraîche	Fermented milk	up to 2 days			6.6–6.9
Crottin de Chavignol PDO	Cheese	at least 10 days	at least 10 °C
Cultured (lactic) butter	Fermented milk	12–15 h	6–21 °C
Époisses PDO	Cheese	at least 28 days			up to 4.5
Faisselle	Cheese	up to 31 days	0–6 °C		5.9–6.7 → 4.2
Fourme d'Ambert PDO	Cheese	at least 28 days	0–6 °C
Fourme de Montbrison PDO	Cheese	at least 32 days	6–12 °C		6.5–6.6
Fromages du Jura / Jurabergkäse (Chaux-d'Abel, Grand Chaux-d'Abel, Moron, Fornet)	Cheese	at least 2.5 months	13–14 °C
Glarner Alpkäse	Cheese	at least 2 months	12–18 °C
Gruyère (French IGP)	Cheese	at least 3.9 months	at least 4 °C
Laguiole PDO	Cheese	at least 4 months	6–12 °C
Landjäger	Meat	3 days	24 °C	up to 2.5 %	4.8
Langres PDO	Cheese	at least 15 days			5–5.2
Le Gruyère AOP	Cheese	at least 5 months	12–18 °C
Livarot PDO	Cheese	at least 21 days	6–9 °C
Maroilles PDO	Cheese	at least 35 days	9–16 °C		5–6.9
Mimolette (extra-vieille)	Cheese	at least 13 months	8–16 °C		5.1–5.6
Morbier	Cheese	at least 45 days	7–15 °C		up to 5.4
Munster	Cheese	at least 21 days			4.5–4.9
Neufchâtel	Cheese	at least 10 days	10–14 °C		4.2–4.6
Orléans method (slow surface vinegar)	Vinegar	21 days – 12 months	27–29 °C		2.5–3
Ossau-Iraty	Cheese	at least 2.6 months	6–15 °C		up to 5.5
Pélardon PDO	Cheese	at least 11 days	8–16 °C		up to 4.5
Perry (poiré)	Alcoholic drinks	at least 12 months	5–15 °C
Picodon PDO	Cheese	at least 30 days	5–10 °C		4–4.5
Pomace-water drinks (piquette, lora, ciderkin)	Alcoholic drinks	24 h – 14 days			4–5
Pont-l'Évêque PDO	Cheese	at least 18 days	4–15 °C
Port-Salut / Saint-Paulin	Cheese	23–28 days	12 °C
Pouligny-Saint-Pierre PDO	Cheese	at least 9 days	9–16 °C
Queso de l'Alt Urgell y la Cerdanya	Cheese	at least 45 days	11–14 °C
Reblochon	Cheese	at least 16 days	10–15 °C
Rocamadour PDO	Cheese	at least 6 days	at least 10 °C	0.6–0.8 %
Roquefort	Cheese	at least 3 months	at least -5 °C
Rosé wine	Alcoholic drinks	7–15 days	16–20 °C		3.4
Saint-Marcellin	Cheese	at least 10 days	7–26 °C		up to 4.6
Saint-Nectaire	Cheese	at least 28 days	6–14 °C		5–5.5
Sainte-Maure de Touraine PDO	Cheese	at least 10 days	6–16 °C
Salers PDO	Cheese	at least 3 months	6–14 °C	at least 2 %
Şalgam suyu	Soft drinks	8–10 days	15–35 °C		3.3–3.8
Saucisson sec	Meat	at least 18 days		up to 3 %
Sauerkraut	Vegetables	21–42 days	16–24 °C	2–2.3 %	3.4–3.5
Selles-sur-Cher PDO	Cheese	at least 10 days	at least 10 °C
Tête de Moine AOP	Cheese	at least 2.5 months		up to 2.5 %
Tomme de Savoie PGI	Cheese	at least 30 days	8–14 °C	1.2–2 %
Tomme des Pyrénées PGI	Cheese	at least 21 days	7–16 °C		up to 5.3
Traditional-method sparkling wine (Champagne, Cava, Franciacorta)	Alcoholic drinks	at least 9 months			2.8–3.4
Vacherin Mont-d'Or AOP	Cheese	at least 17 days	6–16 °C
Valençay PDO	Cheese	at least 11 days	at least 10 °C
Vin jaune	Alcoholic drinks	50–100 years			3.1–3.4
Coulommiers	Cheese	14–28 days	13 °C
Formatge serrat (queso serrat)	Cheese	56 days – 2 months
Mâconnais	Cheese	at least 10 days	10–15 °C	1.5–3 %	4.2–4.5
Rigotte de Condrieu	Cheese	at least 8 days	16–22 °C
Tjukkmjølk (Økologisk Tjukkmjølk fra Røros, PGI)	Fermented milk	24 h	20–23 °C		6.6
Tomme au marc (de raisin)	Cheese	30 days – 6 months		1.2–2 %
Tomme de La Chaux-d'Abel	Cheese	7–14 days
Abbaye de Cîteaux (fromage de Cîteaux)	Cheese	21 days	12 °C
Artisou (Velay mite-ripened farmhouse cheese)	Cheese	21 days – 2 months
Bergues	Cheese	at least 21 days
Bethmale	Cheese
Bleu de Termignon	Cheese	3 days
Botrytised (noble rot) sweet wine	Alcoholic drinks
Boulette d'Avesnes	Cheese	2–3 months
Bouton de culotte	Cheese	at least 14 days
Bouyguette	Cheese	21 days
Brossat (brull)	Cheese
Chabichou du Poitou PDO	Cheese
Chaumes	Cheese
Chouchen (Breton mead)	Alcoholic drinks
Claquebitou	Cheese
Cœur d'Arras	Cheese	28 days
Cormé (service-tree fruit drink)	Alcoholic drinks
Dauphin	Cheese	2–3 months
Demi-sel (fresh salted cheese)	Cheese
Emmental de Savoie PGI	Cheese
Emmental français Est-Central PGI	Cheese
Explorateur	Cheese
Fafaru	Fish and seafood	at least 10 min
Fleur du Maquis (Brin d'Amour)	Cheese
Fourme de Rochefort-Montagne	Cheese	45 days – 2 months
French pain au levain	Cereals and bread
Frênette (ash-leaf drink, cidre de frêne)	Alcoholic drinks
Frinault	Cheese
Fromage fort (Lyonnais, Beaujolais and Bugey)	Cheese	8–10 days
Gaperon	Cheese	21–28 days
Gwell (Breton gros-lait)	Fermented milk	3.5–6 h	30 °C		4.4
L'Ami du Chambertin	Cheese	28 days – 2.8 months
Miti hue (Tahitian fermented coconut sauce)	Sauces and condiments	24 h
Mont d'Or / Vacherin du Haut-Doubs PDO	Cheese
Murol (Grand Murols)	Cheese
Olivet (incl. Olivet cendré)	Cheese
Partly fermented grape must (chicha de uva, cachina, Federweisser, Sturm, burčák)	Alcoholic drinks	7–15 days
Persillé de Tignes	Cheese
Petit-suisse	Cheese
Pierre-Robert	Cheese
Pissalat (Niçoise fermented fish paste)	Fish and seafood
Pit-fermented breadfruit (mā, masi, māhi)	Roots and tubers
Pithiviers au foin (Bondaroy au foin)	Cheese
Raclette de Savoie PGI	Cheese
Rollot	Cheese	21–42 days
Saint-André	Cheese
Saint-Félicien (Dauphiné/Lyonnais)	Cheese	28–42 days
Saucisse de Morteau / Jésus de Morteau IGP	Meat
Saucisson de l'Ardèche IGP	Meat
Saucisson de Lacaune / Saucisse de Lacaune IGP	Meat
Saucisson sec d'Auvergne / Saucisse sèche d'Auvergne IGP	Meat
Tamié	Cheese
Tome fraîche (aligot curd)	Cheese
Traditional churn buttermilk (Europe)	Fermented milk	24 h – 2 days			4.6–5
Trappe Échourgnac	Cheese			2 %
Tupí	Cheese
Vieux-Boulogne	Cheese
Vieux-Lille	Cheese	5–6 months

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made

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