Dear Heaven, what a question. There are between 350 and 400
different cheeses produced in France, so the answer is 'every
sort'. Hard, crumbly cheeses like Wensleydale or Lancashire are not
common, though still available and, presumably, enjoyed. There are
many soft cheeses (Camembert, Brie, etc.) and many semi-soft;
hundreds of blues, and cheeses made of goat's and ewe's milk. The
variety is endless and fascinating. In a formal meal, incidentally,
cheese is eaten before dessert, while the red wine is still on the
table, usually with a little dressed salad to follow the main
course and clease the palate before the cheese board is brought
out.