Baguette Fromage - One Sandwich - The Joy of Sandwiches

Valençay goat cheese (ash-covered pyramid) sandwich.

Sancerre goat cheese (Crottin de Chavignol) sandwich.

Salers cheese sandwich; similar to Cantal but rarer.

Sainte-Maure goat cheese (log with straw) sandwich.

Saint-Marcellin cheese (runny when ripe) on bread.

Roquefort blue cheese sandwich.

Roquefort with walnuts; classic pairing.

Rocamadour goat cheese with honey.

Rigotte goat cheese sandwich.

Pont-l'Évêque cheese sandwich; milder Norman cheese.

Picodon goat cheese sandwich; small, tangy.

Pélardon goat cheese sandwich.

Basque sheep cheese sandwich; often with cherry jam.

Heart-shaped Neufchâtel cheese sandwich.

Munster with cumin seeds; traditional pairing.

Gougère (cheese puff) split and filled; Burgundian cheese pastry.

Fresh cheese sandwich; mild, spreadable.

Cheese and butter on baguette; simple classic.

Fourme d'Ambert blue cheese sandwich; milder blue.

Époisses cheese sandwich; very strong, washed in Marc de Bourgogne.

Époisses cheese on bread; very strong, washed rind.

Curé Nantais cheese sandwich; washed-rind, strong.

Crottin goat cheese on bread; Loire Valley specialty.

Comté with Morteau sausage; Jura combination.