Top 100 European Fresh Cheeses

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

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

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

Formaggi La Quercia is a renowned cheese producer located in Guidonia Montecelio, in the Lazio region near Rome. Founded in 1921 by shepherds from the Roman countryside, the dairy has earned a reputation over the years as a producer of high-quality dairy products that blend deep tradition with modern production methods. Although it started as a small family-run dairy, it has since become synonymous with quality cheeses, emphasizing traditional production techniques while adhering to modern food safety standards. La Quercia annually collects around 4.5 million liters of milk from carefully selected farms across five districts in the Lazio region. These farms use traditional livestock farming methods, which allows the dairy to produce high-quality dairy products. The dairy is particularly known for its expertise in producing Ricotta Romana DOP, as well as various types of pecorino and goat cheeses, which reflect the richness and authenticity of local food. For its products, La Quercia uses only the finest raw materials, with much of the production process based on artisanal techniques. This ensures that each product has a unique and rich flavor.Expand

Igor Gorgonzola is one of the most renowned Italian producers of Gorgonzola, the traditional blue-veined cheese with Protected Designation of Origin (DOP) status. The company was founded in 1935 and is based in Novara, in the Piedmont region—an area considered the heart of Gorgonzola production. Over the decades, Igor has grown from a small family-run workshop into one of the leading manufacturers and exporters of Gorgonzola cheese worldwide. Their product range includes several types of cheese, notably Gorgonzola Dolce—a mild, creamy version, and Gorgonzola Piccante—a stronger, more mature variety with a pronounced flavor, aimed at more demanding palates. Igor combines traditional cheesemaking techniques with modern technologies to ensure consistent quality and authenticity in every product.Expand

Mila Südtirol is a leading dairy cooperative from South Tyrol, known for producing high-quality dairy products rooted in Alpine tradition, environmental respect, and sustainable development. Founded in 1962 as an association of milk producers from the Val Venosta valley, Mila has grown over the decades into a symbol of quality and authenticity. Today, the cooperative brings together around 2,200 mountain farmers whose farms are mostly located at altitudes above 1,000 meters, ensuring exceptional freshness and purity of raw milk. Mila offers a wide range of dairy products, reflecting the richness of the region and the care of its farmers. Mila operates two modern production facilities: one specialized in the processing of milk, yogurt, cream, butter, and skyr, and another focused on the production of hard cheeses, mascarpone, and additional quantities of skyr. Mila is deeply committed to preserving local culture and nature, promoting sustainable agriculture and animal welfare in every aspect of its operations.Expand

Galbani is a leading and iconic Italian dairy brand with a tradition spanning over a century. Founded in 1882 in the town of Ballabio, in the Lombardy region of Italy, by Egidio Galbani, the brand quickly gained a strong reputation thanks to its commitment to premium quality and innovations such as the creation of Bel Paese cheese in 1906. Today, Galbani is recognized worldwide for its expertise in producing cheeses that combine authenticity, rich flavor, and high production standards. The Galbani product range includes some of the most renowned Italian cheeses such as mozzarella, ricotta, mascarpone, gorgonzola, and parmesan, as well as traditional cured meats like prosciutto, mortadella, and salami. Galbani mozzarella is especially well-known and beloved for its soft texture and creamy taste, widely used in dishes like pizza, pasta, and salads. Since 2006, Galbani has been part of the French company Lactalis, the world's largest dairy group, which has enabled the brand to expand globally and produce locally for various markets, including the United States. While some products are now made outside of Italy, Galbani remains faithful to its Italian roots and traditional methods of cheese-making. The brand successfully blends heritage and innovation, with a continued dedication to authentic taste and quality, making it one of the most beloved cheese brands among consumers and chefs worldwide.Expand

Longley Farm is a dairy farm and cheese producer located in Holmfirth, West Yorkshire, England. Established in 1948 by brothers Edgar and Joseph Dickinson, the farm specializes in producing a variety of dairy products including cottage cheese, yogurt, and cream. Longley Farm is known for its focus on quality and maintaining high welfare standards for its herd without the use of artificial additives or GMOs in their products.Expand

Biraghi is one of the largest dairy producers in Italy, with its modern production facility located in Cavallermaggiore, in the Piedmont region. The production process at Biraghi combines advanced technology with deeply rooted traditional methods, placing special emphasis on quality control and the origin of raw materials. All products are made from 100% Italian milk sourced exclusively from local farms in Piedmont. Among the most important products is Gran Ricotta Biraghi, which undergoes a lengthy aging process under precise temperature and humidity control in specially designed rooms. Biraghi successfully merges industrial capacity with the care typical of artisanal production, maintaining a strong focus on quality, local sourcing, and product innovation.Expand