Cheese aficionados know that the world of cheese is vast and varied, with flavors, textures, and histories as rich and complex as the cultures from which they originate. Whether you’re a seasoned cheese lover or just beginning to explore this fascinating food, here are ten amazing cheeses from around the globe that you should know about and definitely try.
Camembert from France
Originating from the Normandy region, Camembert is a soft, creamy cheese with a delicate, edible rind. Its flavor profile is rich and buttery, with earthy notes that deepen as the cheese ages. Best enjoyed at room temperature, Camembert is a staple on any cheese board and pairs wonderfully with a glass of red wine or a crisp apple cider.
Gorgonzola from Italy
This blue cheese hails from Northern Italy and is known for its distinct marbled appearance and sharp, spicy flavor. Gorgonzola can be creamy or crumbly, depending on its age, making it versatile for various culinary uses. It adds a bold taste to salads, pasta dishes, and risottos, and pairs well with robust red wines.
Manchego from Spain
Aged in the La Mancha region of Spain, Manchego is a firm, buttery cheese made from sheep’s milk. It has a distinctive pattern on its rind from the traditional grass molds used in its production. Manchego offers a nutty, slightly sweet flavor that intensifies with age. Enjoy it with quince paste or a drizzle of honey for a true taste of Spanish cuisine.
Cheddar from England
Cheddar, one of the most popular and consumed cheeses worldwide, originated in the village of Cheddar in Somerset, England. This firm cheese ranges in flavor from mild to extra sharp, depending on the length of aging. Cheddar’s versatility makes it excellent for sandwiches, melted dishes, and as a snack with crackers or fruit.
Gouda from the Netherlands
Named after the city of Gouda in the Netherlands, this semi-hard cheese is known for its rich, caramel-like flavor and smooth texture. Aged Gouda develops a more robust taste and crystalline texture, offering a sweet and salty flavor profile. It’s perfect for snacking, grating over dishes, or melting in a grilled cheese sandwich.
Feta from Greece
Feta, a staple in Greek cuisine, is a brined curd cheese traditionally made from sheep’s milk or a mixture of sheep and goat’s milk. Its tangy and salty flavor, combined with a crumbly texture, makes it perfect for salads, particularly the classic Greek salad, or for crumbling over roasted vegetables.
Brie from France
Brie, often referred to as the “Queen of Cheeses,” is a soft cheese named after the French region from which it originated. It has a creamy interior with a mild, buttery flavor and a white, edible rind. Brie is excellent on its own or baked until molten and served with fruit and crusty bread.
Pecorino Romano from Italy
This hard, salty cheese made from sheep’s milk is aged for at least eight months. Pecorino Romano is sharper and saltier than its cousin, Parmigiano-Reggiano, making it ideal for grating over pasta dishes, soups, and salads. Its bold flavor is also a great addition to cheese boards.
Roquefort from France
Roquefort is a sheep’s milk blue cheese from the south of France, one of the world’s best-known and loved blue cheeses. It has a tangy, sharp taste and a crumbly texture. Roquefort is delightful on its own, crumbled over salads, or melted into sauces.
Havarti from Denmark
This semi-soft Danish cheese is known for its creamy consistency and mild, slightly tangy taste. Havarti often contains small, irregular holes and becomes more flavorful and sharper with age. It’s versatile in the kitchen, melting well for sandwiches and creamy sauces, and is equally satisfying as a snack with fruit and nuts.
These ten cheeses represent just a glimpse into the diverse world of cheese, each with its own unique flavors, textures, and uses. Whether you’re looking to expand your culinary horizons, impress guests at your next dinner party, or simply enjoy a quiet, indulgent moment, sampling these cheeses is a delightful way to explore the richness of global cheese traditions.