Top 100 Fresh Cheeses
in the World

Though there are many buffalo mozzarella cheeses made with a combination of buffalo and cow's milk, to be labeled as such, the genuine mozzarella di bufala campana must be made from 100% domestic water buffalo milk and produced either in Campania or the neighboring Lazio, Apulia and Molise regions. Buffalo milk is known to be higher in calcium and protein while lower in cholesterol, which makes this mozzarella cheese particularly prized and sought after. Buffalo mozzarella always comes packaged in brine; it has a mild yet slightly sour taste, and goes well with various Italian antipasti dishes, especially with classics like the Caprese salad.Expand

Burrata, literary meaning buttered, is an artisan cheese from the Puglia region of Southern Italy, especially the provinces of Bari and Barletta-Andria-Trani. The cheese is made by hand with cow's milk, rennet, and cream. It is believed that the cheese was created by Lorenzo Bianchino Chieppa, a cheesemaker who had an idea to form a shell of stretched mozzarella strings and fill it with luscious, rich cream and smaller, leftover pieces of mozzarella. The result was a true delicacy with the creamiest interior and a rich flavor of fresh milk, which very quickly became extremely popular. Burrata should be eaten as fresh as possible - ideally within 24 hours of being made. It can be served alone, seasoned only with some salt, pepper, and a drizzle of extra virgin olive oil, but it is also delicious when accompanied by fresh tomatoes and prosciutto crudo, or when used as a topping for pizzas or bruschettas.Expand

This white, soft, brined cheese is made from fresh sheep milk or a combination of sheep and goat milk taken from breeds that graze freely on wild grasses on the island of Lemnos in the northern Aegean Sea. The method of production is quite similar to that of traditional feta cheese, with one significant difference that also gave this cheese its name. According to the traditional method, the curd is put in a kalathaki ("small basket") for draining and organic acidification, during which time the cheese acquires its characteristic cylindrical shape. Later, the baskets are submerged in brine to mature for at least two months. While it is similar to feta in texture, Kalathaki Limnou has a milder, pleasant flavor. Its taste can be described as salty and slightly acidic. It is usually consumed as a table cheese served with fruit, but it can also be used in a variety of traditional Greek dishes, Greek salad, or as a substitute cheese for saganaki.Expand

Made from cow's milk, in particular, mozzarella and cream, Burrata di Andria is popularly known as 'the queen of cheeses'. It originates from Apulia, namely the town of Andria, and although Burrata has been produced only since 1950s, it has already become an Italian classic, despite its relatively short history. The outer shell of this fresh cheese is solid mozzarella, while the inside contains both mozzarella and cream, giving this masterfully created delicacy an unusual, soft texture. Burrata has a delicate yet rich flavor of fresh milk and it is most often served seasoned with just salt, pepper and drizzled with extra virgin olive oil but it also pairs beautifully with bruschettas topped with prosciutto, figs, tomatoes and various fresh vegetables.Expand

Anthotyro is a Greek cheese made from goat’s and sheep’s milk. The name anthotyro means flowery cheese, referring to the strong aromas of wild herbs. There are two varieties of this cheese – fresh and dry. The fresh variety is known as anthotyro fresco and has a soft texture and mild flavor. It is typically consumed as a table cheese or used in the preparation of pastries and pies. Combine it with honey and fresh fruits such as apples, pears, and figs. The dry variety, known as anthotyro xero has a rich, salty flavor and a crumbly texture. It is recommended to consume it as a table cheese or grate it over pasta (especially spaghetti) and salads.Expand

Arseniko Naxou is a Greek cheese originating from the island of Naxos, hence the name. The word arseniko means male or masculine. The cheese is made from raw sheep’s and goat’s milk with the addition of whey. After it thickens, the cheese is drained in specially designed baskets known as tirovola. In the beginning, its flavor is sweet, but after a few months it develops a spicy and aromatic flavor.Expand

Stracciata is an artisan Italian cheese produced in Molise. It is made from cow's milk. The curd is cut or torn, and it is then stretched into ribbons that can be folded or braided. Although stracciata is usually snow-white, in spring and summer it develops a yellowish hue. On the outside, it is buttery, mild, sweet, fresh, and slightly salty, while the inside is milky and piquant. The cheese melts in the mouth easily, leaving notes of warm melted butter on the palate. The name stracciata is derived from the verb stracciare, meaning to tear. It is recommended to eat stracciata with prosciutto, olive oil, and crusty bread.Expand

Stracciatella is a traditional cheese hailing from Puglia. This cheese is actually the inside of the burrata, made from shredded threads of mozzarella di bufala (sfilacci, made from water buffalo's milk) that are mixed with fresh cream. The texture is silky, buttery, almost runny, and creamy, while the flavors are fresh, milky, and slightly acidic. Stracciatella is very versatile, and due to its mild flavors it can be served with almost anything – from pastas and risottos to pizzas and bruschettas.Expand

Ricotta di Bufala Campana is a product obtained through the processing of the 'first whey' (sweet) obtained in the cheese-making process which uses milk from the Mediterranea Italiana buffalo breed. The production area is within the provinces of Benevento, Caserta, Naples and Salerno in Campania; the provinces of Frosinone, Latina and Rome in the Lazio region; the Province of Foggia in the Apulia region and Isernia in the Molise region. Since the arrival of buffalo in Southern Italy in the XVI century, the production of Ricotta di Bufala Campana and Mozzarella di Bufala Campana has been very closely linked. Ricotta di Bufala Campana is different from other ricotta cheeses due to its creamy consistency, softness, color and sweet milky aromas, characteristics which are given to the fact that buffalo whey is richer in fats and free from lipase, an enzyme that can influence the sensory properties of fat. The ricotta is porcelain white, rindless, with a grainy but not sandy consistency that is soft and creamy. The flavor is characteristic, fresh and slightly sweet, whilst the aroma is reminiscent of milk and cream. It can be eaten on its own or used as an ingredient in many recipes and stuffed dishes. The product is generally used to prepare local sweet and savory dishes from the Neapolitan cuisine. Amongst the most famous recipes, there is the Pastiera Napoletana, a typical Easter cake.Expand

This soft table cheese is made from whey from the processing of Graviera or Kefalotyri Kritis cheeses and the addition of sheep or goat milk, or a mixture of the two. Its name is a combination of two words – mizithra and xyno – meaning 'acidic whey cheese'. It is produced on the beautiful island of Crete in the Chania, Rethymno, Heraklion, and Lasithi prefectures, where it has been produced since the 17th century. Today, Xynomyzithra Kritis is one of the most popular cheeses made on Crete. This lovely, white, rindless cheese has a distinctive sweet and sour taste, and its texture can vary from creamy to granular. Xynomyzithra Kritis can be used in a variety of recipes, as it becomes milder and softer when cooked.Expand

Caputo Cheese is a family-owned company with deep roots in tradition and a strong commitment to quality. It all began in 1978 as a small cheese shop, when founders René and Pasquale Caputo offered a variety of domestic and imported cheeses by the piece. They soon expanded into processing and blending cheeses for distributors and food producers — starting with Parmesan, Romano, and mozzarella, and later adding other Italian specialties such as olive oils, vinegars, pasta, and seasonings. The key principles are preserving the flavor of the “old world” while providing tailored “new world” services. Caputo Cheese builds direct relationships with its raw material suppliers, and is dedicated to excellence, consistency, and customer satisfaction — a commitment reflected in the large number of loyal business partners. Caputo Cheese continues to grow and innovate its offerings, relying on family values, passion for cheese, and service that goes beyond the traditional standards of the industry.Expand

Laura Chenel's Chevre, based in Sonoma County, California, is known for pioneering artisan goat cheese in America since the late 1970s. The company emphasizes sustainable farming and local sourcing, utilizing milk from goats raised in the region to produce a variety of fresh and aged goat cheeses. Their products reflect a commitment to natural methods and the rich terroir of the Sonoma Valley.Expand

Synnøve Finden is a Norwegian food company with a tradition dating back to 1928, renowned for its expertise in producing cheeses, dairy products, and plant-based dairy alternatives. Over the decades, it has developed a diverse product range - from traditional Norwegian specialties such as brunost, the distinctive caramelized whey cheese, and gulost, to various hard and semi-hard cheeses, processed cheeses, yogurts, and innovative plant-based spreads. All products are made in modern production facilities, where state-of-the-art technology is combined with a strong commitment to preserving authentic flavors and traditional methods. The company uses only milk sourced from Norwegian farms, ensuring freshness and full traceability while supporting local agriculture. This dedication to quality and provenance is reflected in the consistently high standards of its products. By merging Norway’s rich dairy tradition with modern product development, Synnøve Finden has positioned itself as a reliable and innovative brand. It is present in both domestic and international markets, attracting consumers who value authentic taste, premium ingredients, and a contemporary approach to nutrition that respects the environment and evolving dietary habits.Expand

Vermont Creamery is a renowned creamery from the U.S. state of Vermont, known for producing high-quality artisanal dairy products. It was founded in 1984 with the goal of combining the traditions of French and American dairy production, initially focusing on handcrafted cheeses and butter. Over time, its portfolio expanded to include goat cheeses, cultured butter, and crème fraîche, making it recognized for its rich flavor and exceptional quality. The creamery sources its milk from local family farms, ensuring sustainable and ethical production. This close collaboration with farmers allows each product to reflect the character of the region, while Vermont Creamery simultaneously supports the local community and promotes responsible resource management.Expand

Carr Valley Cheese is a family-owned cheese company located in Wisconsin, known for its traditional cheesemaking techniques passed down through generations. It produces a wide variety of cheeses, including artisanal and specialty cheeses, that have won numerous national and international awards. The company operates multiple retail stores across Wisconsin.Expand

Eleftheria Cheese is a Mumbai-based artisanal cheese producer. The company specializes in crafting various types of cheese, including feta, halloumi, and ricotta, using traditional techniques. Eleftheria Cheese focuses on using high-quality, locally sourced ingredients. It is known for holding cheese-tasting events and workshops to educate consumers about their products and the art of cheese-making.Expand

Prairie Farms Dairy is one of the largest dairy cooperatives in the United States. Founded in 1938, it operates as a cooperative, meaning it is owned by dairy farmers who supply the milk and other dairy products. Prairie Farms Dairy produces a wide range of dairy products, including milk, cheese, butter, ice cream, and yogurt, and distributes them across a large portion of the United States. The cooperative's business model is centered around supporting local dairy farmers while offering high-quality, fresh dairy products to consumers. Prairie Farms Dairy is known for its commitment to sustainability and animal welfare, as well as for using advanced technologies in dairy farming to ensure the quality of their products.Expand

Bellwether Farms, located in Petaluma, California, is a family-owned creamery that produces a variety of artisan cheeses and dairy products. They are known for using traditional methods and primarily sheep's milk, along with cow's milk, to create their products. Bellwether Farms also offers a line of yogurts alongside their cheeses.Expand

Brush Creek Creamery is located in Deary, Idaho. This creamery produces a variety of organic cheeses, including cheddar, gouda, and fresh cheeses. Brush Creek Creamery is part of a larger entity known as the Brush Creek Ranch, which focuses on sustainable farming practices.Expand

Caseificio Dicecca is a family-owned dairy located in Altamura, in the heart of Italy’s Apulia region, renowned for producing both authentic and innovative cheeses. Founded in 1930, the dairy has been run by the Dicecca family for four generations, blending traditional techniques with modern approaches to create truly unique products. Their range includes classic cheeses such as burrata, mozzarella, and caciocavallo, as well as more creative and experimental varieties. The dairy also offers unique experiences for visitors, including guided tours of the production facilities and tastings at their Cheese Bar "Baby Dicecca". This blend of tradition, innovation, and hospitality makes Caseificio Dicecca a must-visit destination for cheese lovers and those seeking genuine gastronomic experiences.Expand