Top 100 Rindless 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

This is not your regular Cheddar made across the world, but a unique one because of its maturity, distinctive full flavor, the source of milk and special methods of handmade production within the four Counties of Dorset, Somerset, Devon and Cornwall. It needs to mature for at least 9 months before it is sold, either in cylindrical shape or in blocks of variable sizes. Its flavor can be described as full, sharp and nutty, and it is firm and creamy yellow on the inside, with a crumbly texture. West Country Farmhouse Cheddar is best paired with grapes, pears, apples, figs, celery or ripe tomatoes.Expand

Tenili is a unique Georgian cheese made in the regions of Samtskhe-Javakheti and Kvemo Kartli. It can be produced from cow's or sheep's milk, but the most important thing is that the milk should have a high percentage of fat. The cheese is pressed and the warm curds are repeatedly hand-pulled into thin strands, giving it a unique shape and visual appearance. Since the process is a laborious one, tenili is typically prepared for big celebrations and feasts.Expand

This semi-hard cheese is traditionally produced from sheep or goat milk, or a mixture of the two. The milk used to make this cheese comes from breeds reared traditionally in the Messinia and Lakonia prefectures, where this cheese has been produced for more than 100 years. To make Sfela, the curd has to be divided into pieces and reheated. Afterwards, the pieces are drained using cheesecloth, and they are lightly pressed and cut into small strips ('sfelas') and salted. The strips are stored in tin cans full of brine for at least three months to mature. During maturation, the cheese acquires its characteristic yellowish color. Its body is full of small holes created during fermentation. A cheese adored by consumers, sfela is a commonly used ingredient in modern Greek cooking. It is usually served as an appetizer, grilled, or combined with meat and vegetables in a tasty Greek pie.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

Mastelo refers to trademarked Greek cheeses produced exclusively in Chios. There are two types of Mastelo – one is made from Chian cow's milk, and the other one from goat's milk. The cow's milk version is white in color, with a milky aroma and a smooth texture. The flavors are slightly salty and milky. It has a high melting point, making it great for grilling. It's also especially suitable for saganaki fried cheese meze. The goat's milk variety is also white in color, with a soft and elastic texture and a salty flavor. It's often used instead of mozzarella in pizzas and pies, but it can also be used in sandwiches or as a stuffing in a variety of meat and vegetable dishes. It's recommended to pair it with Greek ouzo. The word mastelo denotes a wooden bucket that's used for the collection of milk.Expand

Caseificio Barlotti is a family-run dairy with a rich tradition dating back to the early 1900s, located in Paestum, in the Campania region of Italy. The Barlotti family has been raising buffalo and producing dairy products for five generations. This artisanal cheese producer uses milk from their own herd of Italian Mediterranean buffalo, ensuring control over the entire production process from feeding the buffalo to cheese making. Caseificio Barlotti is best known for its Mozzarella di Bufala Campana DOP, but also offers a wide range of other buffalo milk products. Visitors can enjoy guided tours of the farm and production facilities, as well as tastings of their fresh products.Expand

Luigi Guffanti 1876 is a renowned Italian cheese company based in Arona, in the Piedmont region, known for its multi-generational expertise in aging and refining cheeses. Founded in 1876 by Luigi Guffanti, the company began its journey by aging Gorgonzola in an abandoned silver mine in Valganna, taking advantage of its consistent temperature and humidity conditions for optimal cheese maturation. Over time, the expertise gained in aging Gorgonzola expanded to include a wide variety of other cheeses. Luigi Guffanti 1876 offers an extensive selection of cheeses, including those made from cow’s, sheep’s, goat’s, and buffalo’s milk, as well as blended varieties. The company also welcomes visitors to its aging cellars in Arona, where guests can experience the cheese aging process firsthand and enjoy guided tastings of their artisanal products.Expand

Pearl Valley Cheese is a family-owned business located in Fresno, Ohio, specializing in the production of Swiss cheese. Established in 1928 by Swiss immigrants, the company has expanded its offerings to include a variety of cheeses such as Colby, Marble, and Lacey Swiss. Pearl Valley Cheese is known for using traditional cheese-making techniques and sourcing milk from local dairy farms.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

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

Caseificio dell’Alta Langa is a renowned dairy located in the heart of Piedmont, in the town of Bosia. The dairy stands out for its dedication to authenticity, local ingredients, and meticulous artisanal craftsmanship. Their cheeses are made exclusively from fresh milk sourced from nearby farms, using cow’s, goat’s, and sheep’s milk - often blended to achieve depth and complexity of flavor. The product range includes both fresh and aged cheeses, featuring specialties such as Bocconcini, Robiole, La Losa, all highly regarded for their creamy texture, rich aroma, and full-bodied taste. All products are made without the use of preservatives, in full respect of natural fermentation and aging processes. Caseificio dell’Alta Langa successfully combines tradition with modern techniques, creating distinctive cheeses that have won over both local and international markets.Expand

Caseificio Valsamoggia is a family-run dairy established in 1974 in Monteveglio, part of the municipality of Valsamoggia in the Emilia-Romagna region of Italy. Founded by Sigfrido Manzini and his wife Luisa Cocchi, the dairy was created with the aim of preserving traditional cheesemaking skills. Today, it is successfully operated by the second and third generations of the Manzini family. Over the decades, Caseificio Valsamoggia has built a strong reputation based on quality, dedication, and respect for local recipes. Among their products are both fresh and aged cheeses, including their creamy mascarpone, made from carefully selected milk and known for its smooth texture and rich, full flavor. The mascarpone from this dairy is especially appreciated for its versatility in the kitchen - it is used in desserts like tiramisu, as well as in savory dishes such as risottos and sauces. Through a combination of tradition, innovation, and local ingredients, Caseificio Valsamoggia remains true to its family heritage and commitment to quality, recognized by both local and international customers.Expand