Top 100 Cheeses
in the World

This cheese has been produced on the island of Naxos in the Cyclades for at least a century. Graviera Naxou is made from pasteurised cow milk or a mixture of sheep milk and a maximum of 20% goat milk. It has a thin rind and a light yellow, compact interior filled with small holes. Graviera Naxou is a hard table cheese with a refreshing taste and light aroma. It has a maximum moisture content of 38% and at least 40% fat content. The milk used for its production comes from breeds that are traditionally raised on the island, which feed on a diet of local plants and herbs that give their milk a unique flavor. It can be sliced and served as an appetizer, fried and eaten as a snack, or grated over pasta. Expand

Considered to be among the world's top quality cheeses, Parmigiano Reggiano is made with raw, semi-skimmed milk from cows grazing on fresh grass and hay. It has a hard, gritty texture and its flavors range from nutty to robust and slightly piquant, depending on how long the cheese had matured. The origins of Parmigiano Reggiano date back to the Middle Ages, when the Benedictine and Cistercian monks reclaimed the Po Valley wetlands and started producing this much-prized cheese. Since it originated and was mainly produced in the two city-states Parma and Reggio Emilia, the cheese was named Parmigiano Reggiano, meaning "a cheese from Parma and Reggio Emilia." The cheese got its name in the 19th century, and the word order is speculated to be purely due to alphabetical order. Today, the cheese goes by the unofficial Parmigiano, which is because Parma started promoting this cheese as coming from Parma when it became the capital of the Duchy of Parma and Piacenza in the 16th century. Today, it is produced in the provinces of Parma, Reggio Emilia, Modena and Bologna in Emilia-Romagna, as well as in the Lombardian province of Mantua. Parmigiano is available in following varieties: Mezzano (2nd selection, aged for 12-15 months), Parmigiano Reggiano (aged for 12-24 months or longer) and Parmigiano Reggiano Extra, which needs to pass an additional quality assessment test after 18 months of aging. This particularly versatile cheese is one of the essential ingredients used in a number of classic Italian dishes; it is ideal for grating over pasta, minestrone and consommé, but it can also be enjoyed as a table cheese, typically served with crudités, salads and fresh fruit or nuts.Expand

Azeitão is a semi-soft cheese made from unpasteurized sheep milk. The origins of this cheese date back to the 19th century, when Gaspar Henriques de Paiva emigrated to the town of Azeitão. Out of nostalgia for his place of birth, he imported black dairy sheep from his home town to Azeitão and brought cheesemakers from Beira Baixa to make cheeses. De Paiva's Azeitão cheeses quickly became famous throughout Portugal, winning several awards at agricultural fairs. The milk for this cheese is taken from sheep that graze on natural vegetation in the pastures of Azeitão. The sheep are milked manually, and the milk is mixed with the extract of a local variety of thistle to start the curdling process instead of animal rennet, meaning the cheese is 100% vegetarian. Salt is added to the curd, which is then manually worked and wrapped into muslin cloth bundles, called cinchos. The finished cheese is round and flat with a yellowish crust concealing a light-colored interior with a semi-solid consistency. The flavor is both sour and salty with herby undertones. This runny cheese is best served scooped onto a slice of fresh bread, and also makes a delicious dessert when paired with fruit and a semi-dry white wine.Expand

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

Serra da Estrela is a semi-soft cheese made from the milk of Bordaleira Serra da Estrela and Churra Mondegueira breeds of sheep. Milking is done by hand, after which the milk is heated, salted, and curdled using thistle extract. The curd is formed into cheeses, which are left to ripen in humid and cold conditions. The cheese has a creamy, semi-soft interior that is yellowish-white in color, while its flavor is clean, sweet, and slightly sour. This cheese is Portugal's oldest, most traditional food product with international acclaim. In the 13th century, the king of Portugal opened the first cheese market in Celorico da Beira, in the Serra da Estrela mountain range, where the cheese is still produced today. This cheese was even present on some of the first ships to sail to the New World. Serra da Estrela is traditionally consumed as an appetizer or dessert, and it pairs well with regional wines from the Dão region and broa—local cornbread. A product rich in tradition and culture, Serra da Estrela cheese is the pride of the region, and it is considered the father of all sheep cheeses in Portugal.Expand

This cheese has a long history, and it is the best-known Greek graviera cheese. It is produced using traditional methods and ripened in facilities in Hania, Rethymnos, Iraklion, and Lasithio prefectures on the island of Crete. It is traditionally produced from sheep milk or from a mixture of sheep milk and a maximum of 20% goat milk. These goats and sheep wander freely on the green pastures of the island, and their diet is based on local plants, which give their milk a special quality that is expressed in this exceptional cheese. It is a hard table cheese with a light yellow color and firm texture. Its taste is slightly sweet and nutty. This cheese matures for 3 to 5 months before being put on the market. It is the most popular Greek cheese next to feta, and it can be found almost anywhere outside of Greece's borders. It can be served as an appetizer or grated and used in salads or soups. Expand

Produced exclusively on the island of Sardinia, Pecorino Sardo is a semi-cooked, hard cheese made with whole milk from the pasture-grazing Sarda sheep. This breed is indigenous to Sardinia, raised throughout Italy and considered to be among the best domestic breeds for milk production. Highly adaptable to different terrains, Sarda sheep feed on fragrant Mediterranean shrubs, which gives Pecorino its distinctive aromatic flavor. It is available in two varieties: Pecorino Sardo Dolce (mild), a sweet and more delicate version, and Pecorino Sardo Maturo (mature), a much stronger flavored cheese that's matured for at least 2 months and pleasantly piquant. While Dolce is consumed as table cheese, often paired with fresh vegetables or grapes and pears, Maturo is typically grated over pasta dishes or enjoyed at the end of a meal and pairs wonderfully with bread, olive oil, and pine nuts.Expand

This is one of the most famous Greek cheeses. It has been made in Western Macedonia, Epirus, Aitoloakarnanina, Evrytania, and in western mainland Greece since the 1960s, which makes it one of the newest cheeses on the Greek market. It is a hard table cheese usually made from sheep's milk or a mixture of sheep's and goat's milk. Kefalograviera got its name after two cheeses because it's a cross between Kefalotyri, a salty, intensely flavored cheese, and the mellow Graviera cheese. It is sold in wheels or wedges, and is easily identified by its firm texture and light brown rind. Statistics show that it is becoming one of the most widespread cheeses in Greece, with annual production of around 3,000 tons. Kefalograviera is a hard table cheese that is often used to prepare a popular Greek fried cheese dish called saganaki.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

Cropwell Bishop Creamery is a family-owned dairy based in the village of Cropwell Bishop, Nottinghamshire, specializing in the production of traditional English blue cheeses, most notably Stilton with Protected Designation of Origin (PDO) status. Owned and managed by the Skailes family for three generations, it is one of the few creameries licensed to produce authentic Blue Stilton under strict regional and production guidelines. The cheese is made from locally sourced pasteurized cow’s milk, and the process includes hand-ladling curds into molds and carefully piercing the wheels to encourage the development of characteristic blue veining. Their Blue Stilton is known for its creamy yet firm texture, balanced saltiness, and a distinctively rich, slightly spicy finish that deepens with maturation. In addition to their classic version, they produce a traditional rennet Stilton, an organic Stilton, as well as other blue cheeses such as Shropshire Blue and the softer, Brie-style Beauvale. The creamery combines traditional craftsmanship with modern food safety standards to ensure consistency and quality. An on-site cheesemaker’s shop allows visitors to purchase and taste different cheeses directly at the source.Expand

Mons Fromager Affineur is a renowned family-owned company based in the Auvergne-Rhône-Alpes region of France, with roots dating back to the 1960s when it was founded by the Mons family. Today, it is led by Hervé Mons, a respected cheese expert and recipient of the prestigious Meilleur Ouvrier de France title, who, together with his brother Laurent, continues the family’s legacy of excellence in the world of cheese. The company collaborates with over 130 local milk producers, fostering long-term, trust-based relationships grounded in quality, sustainability, and respect for geographical origin. Production takes place in two modern dairies that combine traditional craftsmanship with contemporary hygiene and technological standards, with particular emphasis placed on preserving natural processes and authentic flavors. Their aging facilities are a vital part of flavor and texture development, where cheeses mature for months under constant care and supervision. Mons distributes its products to more than 30 countries, including the United States, Japan, Sweden, and Canada, establishing itself as a global ambassador of French cheesemaking artistry.Expand

Graviera Pittara is a family-owned dairy producer located on the picturesque island of Naxos, Greece. Established with a mission to preserve and promote the island's rich cheesemaking traditions, the company specializes in crafting high-quality artisanal cheeses using fresh milk from local farmers. In addition to Graviera, the company produces other traditional Greek cheeses such as Kefalotyri, Xynotyro, and specialty matured varieties. Graviera Pittara seamlessly combines age-old practices with modern technology, ensuring both quality and authenticity in every product.The dairy has earned numerous accolades at international competitions, highlighting their commitment to excellence and the unique character of their cheeses. Graviera Pittara's products are celebrated not only in Greece but also internationally, bringing the taste of Naxos to tables worldwide. Expand

Rogue Creamery was founded in 1933 in Oregon, and has since become a recognized name in the cheese industry, specializing in organic, hand-crafted cheeses with a particular focus on blue cheeses. The creamery has maintained high standards of quality over the years and has built an outstanding reputation in the United States and worldwide. Rogue Creamery is committed to sustainability, with its business model based on environmentally responsible practices. The creamery uses only milk from local farms that meet strict organic production standards. The milk used for their cheeses comes from farms that practice sustainable agricultural methods. Rogue Creamery produces its cheeses in small batches, using traditional methods and handcrafting techniques. Their cheeses are known for their high quality, which has earned them numerous prestigious awards.Expand

Hol Ysteri is a small Norwegian artisan dairy located in the Hallingdal region, known for producing traditional cheeses made primarily from goat’s milk. The dairy was established by the Stenberg family, who continue a long-standing local tradition of mountain farming and cheesemaking. Their production is closely connected to the surrounding alpine landscape, where goats graze on natural pastures rich in herbs and grasses that influence the flavor of the milk. Hol Ysteri focuses on small-scale, craft production, combining traditional Norwegian dairy techniques with careful maturation to develop cheeses with distinct regional character. Among their best-known products are cheeses such as Prosten, the Leirgrøv series of aged goat cheeses, and Brun Geitost, a classic Norwegian brown whey cheese. Many of their cheeses highlight seasonal milk from summer mountain pastures, reflecting the concept of stølsdrift, the traditional practice of moving livestock to highland farms during the grazing season. Through this approach, Hol Ysteri has become recognized as one of the notable producers within Norway’s modern artisan cheese movement, contributing to the growing international interest in Norwegian farmhouse cheeses.Expand

Crémerie Juraflore is a renowned cheesemaking establishment located in Poligny, at the heart of the Jura region in France. Founded in 1907, it is part of Fromageries Arnaud, a family-owned company that has upheld the tradition of producing and aging authentic French cheeses for over a century. The company is especially known for its Comté cheese, crafted from raw milk sourced from cows grazing on the lush pastures of the Jura. This cheese is then matured in the unique environment of Fort des Rousses, a former military fortress now transformed into an impressive network of cheese-aging cellars. At their shop in Poligny, visitors can explore a wide selection of cheeses aged anywhere from 5 to 36 months, along with other regional specialties such as cured meats, honey, and local beverages. Crémerie Juraflore is widely respected for its dedication to quality and its commitment to preserving traditional cheesemaking methods.Expand

Caseificio di Gavasseto e Roncadella is an Italian cheese producer located in the Gavasseto area. The company specializes in making Parmigiano Reggiano, a type of cheese that adheres to strict production regulations tied to its geographical origin. Their products are aged for various periods to develop distinct flavors and textures that cater to different taste preferences and culinary uses.Expand

Kjekshus Gård is a cheese producer located in Norway, known for producing a variety of cheeses using milk from its own dairy herd. The company utilizes milk exclusively from its farm, ensuring control over the quality and source of the primary ingredient. One of their notable products includes a blue cheese called Kraftkar, which has gained recognition for its distinctive taste.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

Fromage d’Alpage is an organization based in the canton of Fribourg, Switzerland, that brings together alpine producers involved in the traditional production of mountain cheeses such as Gruyère d’Alpage AOP and Vacherin Fribourgeois AOP. The group represents farmers and cheesemakers who produce cheese during the summer grazing season on high-altitude alpine pastures, where cows feed on diverse mountain herbs and grasses that influence the character of the milk. These cheeses are made directly on alpine farms in small mountain chalets, often using traditional copper vats and time-honored cheesemaking techniques passed down through generations. In this context, the organization plays an active role in the production system by coordinating alpine milk production, cheesemaking practices, and the preservation of traditional methods specific to mountain pastures. The cheeses are typically produced only during the summer months, when the animals graze freely in alpine environments, resulting in products known for their complex aroma and strong expression of terroir. Fromage d’Alpage also supports producers through collective promotion, quality standards, and the marketing of alpine cheeses, helping maintain the economic viability of small mountain farms. In addition, it contributes to the preservation of alpine landscapes and pastoral traditions by promoting sustainable mountain agriculture. Through this cooperative model, the organization connects small-scale producers with wider markets while safeguarding the authenticity and identity of traditional Swiss alpine cheeses.Expand