France

132 ferments from France, with how each is made.

132 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
Anchoas del Cantábrico (salt-ripened anchovies)	Fish and seafood	4–18 months	20 °C	3–5 %	5.2–5.3
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	at least 12 days
Bleu du Vercors-Sassenage PDO	Cheese	at least 21 days	9–14 °C
Botrytised (noble rot) sweet wine	Alcoholic drinks	at least 3 years
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 24 h	up to 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
Cabécou	Cheese	at least 6 days	at least 10 °C	0.6–0.8 %
Camembert de Normandie PDO	Cheese	at least 22 days
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	5–12 days	20–30 °C
Carré de l'Est	Cheese	29 days			4.8 → 6.85
Cervelle de canut	Cheese
Chabichou du Poitou PDO	Cheese	at least 10 days	at least 8 °C		up to 4.6
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	5–9 days	15–20 °C
Cider (apple)	Alcoholic drinks	at least 42 days			3.3–4
Comté PDO	Cheese	at least 3.9 months	5–19 °C
Cormé (service-tree fruit drink)	Alcoholic drinks	4–5 days
Coulommiers	Cheese	7–14 days	11–16 °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
Emmental de Savoie PGI	Cheese	at least 21 days	up to 25 °C
Emmental français Est-Central PGI	Cheese	24 h – 3.8 days	10–18 °C
Époisses PDO	Cheese	at least 28 days			up to 4.5
Faisselle	Cheese	4–6.5 h	20–30 °C		5.9–6.7 → 4.2
Formatge serrat (queso serrat)	Cheese	at least 30 days
Fourme d'Ambert PDO	Cheese	at least 17 days	6–12 °C
Fourme de Montbrison PDO	Cheese	at least 32 days	6–12 °C		6.5–6.6
French pain au levain	Cereals and bread	3.6 h			up to 4.3
Gruyère (French IGP)	Cheese	at least 3.9 months	at least 4 °C
Gwell (Breton gros-lait)	Fermented milk	3.5–6 h	30 °C
Laguiole PDO	Cheese	at least 4 months	6–12 °C
Landjäger	Meat	24 h – 2 days		up to 2.5 %	4.8
Langres PDO	Cheese	at least 15 days			5–5.2
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
Mont d'Or / Vacherin du Haut-Doubs PDO	Cheese	at least 21 days	2–8 °C
Morbier	Cheese	at least 45 days	7–15 °C		up to 5.4
Mothais sur feuille PDO	Cheese	at least 36 h	18–25 °C		up to 4.6
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
Ossau-Iraty	Cheese	at least 2.6 months	6–15 °C		up to 5.5
Partly fermented grape must (chicha de uva, cachina, Federweisser, Sturm, burčák)	Alcoholic drinks	6–8 h			3.1–3.6
Pélardon PDO	Cheese	42 h – 3 days	12–18 °C		up to 4.5
Perry (poiré)	Alcoholic drinks	at least 12 months	5–15 °C
Petit-suisse	Cheese	24 h
Picodon PDO	Cheese	at least 23 days	5–10 °C		4–4.5
Pomace-water drinks (piquette, lora, ciderkin)	Alcoholic drinks	24 h – 14 days			3.3–6
Pont-l'Évêque PDO	Cheese	at least 18 days	4–15 °C
Port-Salut / Saint-Paulin	Cheese	28 days	12 °C
Pouligny-Saint-Pierre PDO	Cheese	24 h – 4 days	12–16 °C
Queso de l'Alt Urgell y la Cerdanya	Cheese	at least 45 days	11–14 °C
Raclette de Savoie PGI	Cheese	at least 56 days			at least 5.5
Reblochon	Cheese	at least 1.5 h
Rigotte de Condrieu	Cheese	2–24 h			4.2–4.6
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	0 min – 24 h	8–12 °C		up to 4.6
Saint-Nectaire	Cheese	at least 21 days	6–14 °C		5–5.5
Sainte-Maure de Touraine PDO	Cheese	18 h – 2 days	up to 25 °C
Salers PDO	Cheese	at least 3 months	6–14 °C	at least 2 %
Saucisse de Morteau / Jésus de Morteau IGP	Meat	at least 6 h	up to 40 °C	up to 2.2 %
Saucisson de l'Ardèche IGP	Meat	17 days – 2.1 months		at least 2.8 %
Saucisson de Lacaune / Saucisse de Lacaune IGP	Meat	2–5 days	at least 18 °C	up to 3.5 %	at least 5
Saucisson sec	Meat	3–8 days		up to 3 %
Saucisson sec d'Auvergne / Saucisse sèche d'Auvergne IGP	Meat	18–42 days		2.2–3.5 %	at least 5
Sauerkraut	Vegetables	7 days	18 °C	2–2.3 %	3.4–3.4
Selles-sur-Cher PDO	Cheese	18 h – 2 days	up to 25 °C
Soumaintrain PGI	Cheese	at least 21 days	up to 13 °C		up to 4.7
Tome des Bauges PDO	Cheese	at least 35 days	10–15 °C
Tome fraîche de l'Aubrac PGI (aligot curd)	Cheese	at least 20 h	14–28 °C		4.9–5.3
Tomme au marc (de raisin)	Cheese	30 days – 6 months		1.2–2 %
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)	Alcoholic drinks	at least 9 months			2.8–3.4
Valençay PDO	Cheese	at least 20 h
Vin jaune	Alcoholic drinks	at least 5 years			3.1–3.4
Mâconnais	Cheese	at least 2 days	10–15 °C	1.5–3 %	4.2–4.5
Pierre-Robert	Cheese
Saint-André	Cheese
Abbaye de Cîteaux (fromage de Cîteaux)	Cheese	21 days	12 °C
Artisou (Velay mite-ripened farmhouse cheese)	Cheese
Bergues	Cheese	at least 21 days
Bethmale	Cheese
Bleu de Termignon	Cheese	3 days
Boulette d'Avesnes	Cheese	2–3 months
Bouton de culotte	Cheese	at least 14 days
Bouyguette	Cheese	up to 21 days
Brossat (brull)	Cheese
Chaumes	Cheese
Chouchen (Breton mead)	Alcoholic drinks
Claquebitou	Cheese
Cœur d'Arras	Cheese	28 days
Dauphin	Cheese	2–3 months
Demi-sel (fresh salted cheese)	Cheese
Explorateur	Cheese
Fafaru	Fish and seafood
Fleur du Maquis (Brin d'Amour)	Cheese	45 days – 3.9 months
Fourme de Rochefort-Montagne	Cheese	45 days – 2 months
Frênette (ash-leaf drink, cidre de frêne)	Alcoholic drinks	7–21 days
Frinault	Cheese
Fromage fort (Lyonnais, Beaujolais and Bugey)	Cheese	8–10 days
Gaperon	Cheese	21–28 days
L'Ami du Chambertin	Cheese	28 days – 2.8 months
Miti hue (Tahitian fermented coconut sauce)	Sauces and condiments	24 h
Mont des Cats	Cheese	28–35 days
Murol (Grand Murols)	Cheese
Olivet (incl. Olivet cendré)	Cheese
Persillé de Tignes	Cheese
Pissalat (Niçoise fermented fish paste)	Fish and seafood	30 days
Pithiviers au foin (Bondaroy au foin)	Cheese
Rollot	Cheese	21–42 days
Saint-Félicien (Dauphiné/Lyonnais)	Cheese	28–42 days
Tamié	Cheese	3–4 h
Trappe Échourgnac	Cheese	14–28 days		2 %
Tupí	Cheese	at least 2 months
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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