What are the names of some French cheeses?

Normandy:

* Camembert: Soft, creamy, and pungent, known for its bloomy rind.

* Livarot: Similar to Camembert, but with a stronger flavor and a distinctive orange rind.

* Pont-l'Évêque: Rich, buttery, and slightly tangy, with a smooth texture.

Burgundy:

* Époisses: A washed-rind cheese with a strong, pungent aroma and a creamy, almost liquid texture.

* Cîteaux: Creamy and buttery, with a slightly tangy flavor.

Loire Valley:

* Crottin de Chavignol: A small, goat cheese with a mild, creamy flavor.

* Valençay: A pyramid-shaped goat cheese with a mild, slightly tangy flavor.

Southwest France:

* Roquefort: A blue cheese known for its strong, pungent flavor and crumbly texture.

* Pérail: A sheep's milk cheese with a firm texture and a nutty flavor.

Southeast France:

* Banon: A goat cheese wrapped in chestnut leaves, with a mild, slightly sweet flavor.

* Saint-Nectaire: A semi-hard cheese with a creamy texture and a mild, nutty flavor.

Other Regions:

* Comté: A hard, cow's milk cheese from the Jura region, known for its nutty flavor and smooth texture.

* Reblochon: A semi-soft cheese from the Savoie region, known for its creamy texture and slightly tangy flavor.

* Mimolette: A hard, orange-colored cheese from the Nord-Pas-de-Calais region, with a nutty flavor and a slightly spicy finish.

* Brie: A soft, creamy, and mild cheese, known for its bloomy rind.

* Chevre: A general term for goat cheese, which comes in many varieties.

This is just a small sampling of the vast array of French cheeses. Many other delicious and unique varieties exist, each with its own distinct flavor profile and story.