In France, the cheese course has its own special place at the table—served after the main course and before dessert. To visitors, this might feel unexpected, but to the French, it’s the perfect bridge between savory and sweet. This custom is more than a matter of taste; it’s the result of centuries of culinary tradition, practical wisdom, and a deep love of cheese.
Medieval Roots and Early Customs
The habit of ending a meal with cheese began in medieval Europe, when dining followed the rules of humoral theory, the belief that certain foods should be eaten in a specific order for good digestion. Meals started with lighter fare and progressed to heavier dishes, finishing with items believed to “close” the stomach. Cheese was considered a perfect closer—nourishing but easy to digest—and often came with fruit or nuts.
By the 17th and 18th centuries, French meals were becoming more structured. The “classical order” of service placed cheese within the dessert course, alongside sweetmeats, fruit, and nuts. It was still the final savory bite of the meal, but not yet a standalone moment.
A 19th-Century Culinary Decision
It wasn’t until the late 1800s, under the influence of legendary chef Georges Auguste Escoffier, that cheese took on a new role. Escoffier separated the cheese course from dessert, giving it its own moment between the main dish and the sweets. This wasn’t just a chef’s whim—it was a move that made perfect culinary sense.
The Logic Behind the Placement
Serving cheese before dessert allows the palate to enjoy its full complexity. Imagine finishing a meal with a ripe, creamy brie or a bold roquefort after a sugary tart—the sweet would overwhelm the cheese’s subtleties. By placing cheese first, the flavors can be appreciated, and the diner can transition naturally from savory richness to a lighter, sweeter finale.
The cheese course also offers a change of pace. It’s a chance to slow the meal down, to sip a last glass of wine, and to share conversation before the final indulgence of dessert.
A Story from the French Countryside
A farmer once told me that when he was a child, the cheese course was “the most important part of the meal” because it meant you could enjoy your cheese without rushing to the sweets. In his house, if dessert was skipped, no one minded—as long as there was cheese.
A Cultural Marker
This order of service sets French dining apart. In Britain, cheese traditionally follows dessert and pairs with port. In Italy, cheese is more often served at the start, as part of antipasti. In France, it stands as a final savory act before the curtain call of dessert—a sequence that feels as natural as baguette with butter.
Though modern French families may not serve a cheese course every day, it remains a cherished ritual for weekends, special occasions, and festive meals.
In the End
The French cheese course is more than just a plate of dairy—it’s a bridge, a palate cleanser, and a cultural signature. It reminds us that in France, dining is not just about eating, but about pacing, savoring, and celebrating every stage of the meal.
As the French would say: C’est la tradition… et pourquoi changer une tradition qui marche?—It’s tradition… and why change a tradition that works?
How to Enjoy a French Cheese Course Like a Local
Take a little of each – French cheese boards usually have three to five varieties, from mild to strong. Sample them in order, starting with the mildest.
Room temperature is key – Cheese should sit out for at least 30 minutes before serving to release its full aroma and flavor.
Bread, not crackers – In France, cheese is enjoyed with fresh baguette or country bread, not crispy crackers.
Pair with wine thoughtfully – Lighter cheeses go well with white wines or light reds; stronger cheeses can stand up to bolder reds or dessert wines.
Don’t rush – The cheese course is as much about conversation and lingering at the table as it is about the food itself.