Top 100 European Soft 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

Saint-Félicien is a soft French cheese originating from the region of Rhône-Alpes. The cheese is made from cow’s milk and has a creamy texture, while its flavor can be described as fruity, sour, nutty, and buttery. During the aging process, it develops a bloomy rind with a strong mushroomy aroma which does not really match the flavors of the cheese. Due to its fragile nature, this cheese often comes packaged in small terracotta pots. It is recommended to pair it with crusty baguettes, olives, or a glass of red wine.Expand

Often called the heavenly cheese, St. André is a French triple-crème cheese made from cow’s milk. It originated from Coutances in the region of Normandy. Underneath its bloomy edible rind, there is a dense, creamy-textured body with mild and rich aromas and flavors which can best be described as sour, tangy, buttery, and salty. Because it is enhanced with the addition of heavy cream, its fat content is quite high - typically 75%. It is recommended to pair it with crusty bread, pear slices, or a glass of light and fruity rosé.Expand

Originally known as Excelsior, Délice des Gourmets, or Le Magnum, this triple-cream cheese was first produced in the late 1800s near Forges-les-Eaux, Normandy. In the 1930s, to pay homage to an 18th-century gourmet Jean Anthelme Brillat-Savarin, the famous French cheesemaker Henri Androuët renamed the cheese to Brillat-Savarin. Available year round throughout Normandy and Burgundy, Brillat-Savarin is a soft, white-crusted cow's milk cheese with at least 75% butterfat, and an edible snowy rind. It is luscious, creamy, and neutral to faintly sour when fresh, but it can develop pronounced earthy flavors with longer aging. Like any other triple-crème cheese, Brillat-Savarin is best enjoyed with sparkling wines, and for a nice fruity twist, try pairing it with fresh berries.Expand

Traditionally associated with the region of Silesia, gołka is a smoked Polish cheese that is exclusively made with cow’s milk. It is characterized by its light yellow color, and before it is smoked, it is placed in carved wooden molds that form its typical cylindrical shape and provide a decorative pattern on the rind. With its delicate taste, smoky flavor, and soft texture, gołka is best paired with fruit preserves and bread.Expand

Also known as Vacherin du Haut-Doubs, Mont d'Or is a soft cheese made from raw cow's milk in the Haut-Doubs region in France. What's unique about Mont d'Or's visual appearance is that it is encircled by spruce bark strips and packaged in a spruce wooden box that keeps the cheese in place. It has a full, rich, sweet and grassy flavor and a slightly acidic taste. Its rind is not edible like in most other French cheeses, so it has to be removed to get to the creamy, runny, almost liquid inside, when fully ripe. As the cheese is already almost melting, it can be eaten like a fondue and enjoyed with sparkling wines.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

Fromagerie Berthaut is a renowned and respected French dairy company specializing in the production of high-quality cheeses, with a particular emphasis on tradition. The company is located in the heart of Burgundy, a region famous for its rich culinary traditions and delicacies, particularly its cheese production. Founded in 1956 by Robert and Simone Berthaut, the company dedicated itself to reviving and producing traditional cheeses from Burgundy, including the legendary Époisses. Today, Fromagerie Berthaut has earned a reputation as one of the most important cheese producers in France, known for preserving tradition and maintaining high-quality standards. The company continues to use milk from local farms, supporting regional agriculture and contributing to sustainability. Given the increasing demand for authentic, artisanal products, Fromagerie Berthaut has significantly expanded its market in recent decades, both in France and internationally. The company has become a key player in the cheese industry, with a strong focus on preserving French dairy traditions.Expand

Fromagerie André is a family-owned Swiss cheese dairy with a long tradition dating back to 1919, based in Romanel-sur-Morges in the canton of Vaud. Across several generations, the André family has developed a distinctive artisanal approach to cheesemaking, relying on locally sourced milk and a strong connection to the region’s terroir. The dairy is particularly known for producing protected-designation cheeses such as Vacherin Mont-d’Or AOP, as well as various tomme-style cheeses and specialty varieties with added flavors. Production combines traditional methods with modern quality standards, with careful attention to natural ingredients and controlled aging. Today, it is regarded as a respected representative of Swiss artisanal cheesemaking, valued for its consistency, family heritage, and commitment to regional quality.Expand

Fromagerie Rouzaire is a family-run cheesemaker with a long-standing tradition, located in Tournan-en-Brie in the Seine-et-Marne area, east of Paris, at the heart of the historic Brie region. Founded in the late 1960s, the dairy has built its reputation on artisanal know-how and close cooperation with local milk producers, ensuring consistent quality and a strong regional identity. It is especially known for producing classic soft cheeses with bloomy rinds such as Brie de Meaux and Brie de Melun, alongside a wider range that includes Coulommiers, Fougerus, Pierre Robert, Gratte-Paille, and other traditional French specialties. Production relies on time-honored techniques, including careful molding and controlled aging, which allow the cheeses to develop their characteristic textures and balanced, expressive flavors. By combining family heritage with modern quality standards, Fromagerie Rouzaire continues to preserve and promote the authentic cheesemaking traditions of the Brie region.Expand

Queijo Soalheira Quinta Pomar is a family-run artisanal dairy from the village of Soalheira, located at the foothills of the Serra da Gardunha mountain range in central Portugal, founded in 1983. It was created from the Alves family’s desire to produce authentic regional cheeses based on local knowledge and raw materials, primarily sheep’s milk sourced from nearby farms. Production relies on traditional methods, the use of raw milk and vegetable rennet made from thistle flower, combined with modern hygiene standards. The focus is on small batches and consistent quality, without industrial shortcuts. Today, Quinta do Pomar is internationally recognized as one of the most important producers of traditional Portuguese cheeses, with numerous awards and a strong identity closely tied to the terroir of Soalheira.Expand

Fromagerie Germain is a renowned French creamery with a rich tradition dating back to 1921, when Henri Germain established the dairy in Chalancey, in eastern France. Over more than a century, this family-owned company has become synonymous with premium cheeses bearing Protected Designation of Origin (PDO) labels. Their cheeses are crafted from carefully selected milk, adhering to traditional methods of aging and processing. For instance, Époisses AOP is known for its creamy texture and intense flavor, while Langres AOP features a distinctive hollow top traditionally filled with Champagne or Marc de Bourgogne before serving. Despite modernization, Fromagerie Germain remains true to its roots, collaborating with local farmers and using milk from rare cow breeds to ensure the authenticity and quality of its products.Expand

Errington Cheese is a cheese producer based in Scotland. The company specializes in crafting artisan cheeses from sheep’s milk, including their well-known Lanark Blue cheese. Errington Cheese was established in 1983 by Humphrey Errington, and it emphasizes traditional methods in cheese production.Expand

Quesos & Besos is a charming artisanal cheese company known for its commitment to quality and tradition. Based in Spain, this company specializes in handcrafted cheeses that celebrate the rich flavors and diverse textures of Spanish cheese-making heritage. Their product range includes a variety of cheeses made from both cow's and goat's milk, often featuring unique flavor profiles that highlight local ingredients and traditional techniques. Each cheese is crafted with care, ensuring high quality and exceptional taste.Expand

King Stone Dairy is located near Cheltenham, Gloucestershire. The dairy specializes in producing artisan cheeses using traditional methods. Their product line includes Rollright, a washed-rind cheese known for its soft texture and rich flavor. The dairy operates with a focus on sustainability and local sourcing.Expand

Park Farm is a family-run farm and artisan dairy located in the village of Kelston, near the city of Bath in Somerset, with a history that spans more than a century. The Padfield family has been involved in farming for generations, while modern cheesemaking began in the 1990s with the revival of an old local recipe for Bath Cheese. All cheeses are made exclusively from the farm’s own cow’s milk, ensuring full control over quality and a direct link between pasture, animals, and final product. Park Farm focuses on small-batch, hands-on production, creating well-known cheeses such as Bath Soft Cheese, Bath Blue, and Wyfe of Bath, all shaped by natural maturation rather than industrial processes. Sustainability, animal welfare, and respect for traditional methods are central to their approach. The farm is also open to visitors, with a shop, café, and educational experiences that connect people directly with the cheesemaking process. Today, Park Farm represents a strong example of modern British farmhouse cheesemaking rooted in place, tradition, and authenticity.Expand

Le Herve du Vieux Moulin is an artisanal cheese producer based in the village of Battice, in Belgium’s Pays de Herve region, specializing in the production of authentic Herve cheese, the only Belgian cheese protected by an AOP designation. The dairy relies on a long local tradition and uses cow’s milk sourced from nearby farms, processed according to traditional methods characteristic of this area. Their Herve is a soft, washed-rind cheese, recognizable by its cube shape, orange-reddish rind, and pronounced aroma that develops throughout maturation. The range includes both milder and more intense versions, from Herve doux to Herve piquant, differing in aromatic strength, pungency, and depth of flavor. The texture is soft and creamy, with a full, milky and slightly salty profile that becomes more expressive as the cheese ages. Production is firmly rooted in respect for the terroir of the Pays de Herve and the preservation of artisanal know-how passed down through generations. Today, Le Herve du Vieux Moulin is considered one of the reference producers of this traditional Belgian cheese, valued for its authenticity, strong identity, and close connection between product, place, and local gastronomic heritage.Expand