Top 100 Western European Cow's Milk Cheeses

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

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

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

First produced in the 11th century by the Cistercian monks of the Santa Maria di Rovegnano Abbey in Chiaravalle Milanese, Grana Padano is known as one of the very few parmesan cheeses that can possibly compete with the far more famous Parmigiano-Reggiano. This hard cheese is made from unpasteurized, semi-skimmed cow’s milk and it is available in these varieties: Grana Padano, Trentin Grana, and Grana Grattugiato. It is sold at different ripening stages: Grana Padano (9-16 months), Grana Padano Oltre 16 mesi (over 16 months) and Grana Padano Riserva (over 20 months). Today, Grana Padano can be found throughout the Po Valley, namely in the regions of Lombardy, Trentino-Alto Adige, Veneto, and Emilia Romagna. As the cheese ages, the flavors become more pronounced, savory, and complex, while the texture becomes even more grainy and crumbly. It can be enjoyed either as a table cheese or it can be grated over a wide array of dishes, and while the younger versions are typically paired with white wines, Grana Padano Riserva goes hand in hand with full-bodied red wines. Regarding food pairings, Grana Padano 9-16 months should be paired with apricots and black tea, Grana Padano Oltre goes well with strawberries and pepper, while the Riserva variety tastes exceptionally well when served with pears and Madagascar vanilla. The final grading and branding of the cheeses that have passed the tests for aroma, appearance, and texture is done by the Consorzio di Tutela del Formaggio Grana Padano DOP, established in 1954. The Consorzio also protects the cheese from imitations and promotes it around the world.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

Named after its town of origin and produced in the French Rhône-Alpes region since the Middle Ages, Beaufort is a hard cheese made from raw milk of the Tarentaise cattle breed. It is typically matured much longer than its softer Alpine counterparts, about four to five months. During the first two months, Beaufort is salt-rubbed on a daily basis, and once the rind has matured enough, the cheese wheels are smeared with morge - a mixture of brine, whey and old cheese scrapings. This distinctive convex-sided cheese comes in three varieties: Le Beaufort, produced from November to May; Le Beaufort d’Été, produced in the summer and Le Beaufort Chalet d’Alpage, the most prized variety made in Alpine chalets using only milk from a single herd of cows pastured at altitudes of 1500m and above. Young Beaufort has a mild, buttery taste and a pronounced fruity aroma, while matured cheeses develop an exceptional depth of strong, complex flavors.Expand

Comté is a big, hard cheese made from unpasteurized cow's milk, with at least 45% fat and a pressed, cooked paste. Each cheese wheel is unique with numerous taste varieties that can range from milky, spicy, roasted to fruity, buttery or plant-like due to the fact the milk it is made from must be used immediately. It is made in the Jura massif in the caves of Doubs, Jura and Haute-Saône departments in France. The maturation period lasts at least 120 days and it is turned and scrubbed regularly during the process. Comté also has a seasonal stamp, like winter, summer, mountain Comté or plains Comté. The texture of the cheese is creamy and it can be sliced, grated or cubed. It also melts easily, and is best paired with sherry and red wines or it can be melted in fondues.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

Grana d’Oro is a family-run dairy from Cavriago, in the heart of Emilia-Romagna, dedicated for generations to producing Parmigiano Reggiano from the milk of the rare and native Rossa Reggiana cows. At a time when many abandoned this breed for higher-yielding alternatives, the Catellani family remained committed to its preservation, recognizing its unique value and the exceptional quality of its milk. Their Parmigiano Reggiano carries the soul of the land – a rich, layered flavor and aroma born from cows grazing on the polyculture meadows typical of the Val d’Enza valley. Each wheel of cheese is a blend of nature, tradition, and devoted craftsmanship, proving that true quality comes from patience and respect for both the land and the animals. Grana d’Oro is not just a cheese producer, but a guardian of Emilia-Romagna’s cultural and gastronomic heritage.Expand

Fromagerie du Buron is a family-owned dairy located in Cournon-d'Auvergne, in the Auvergne-Rhône-Alpes region of France. Established in 1904 by Jean Duchêne, it specializes in the aging of traditional cheeses from Auvergne, particularly Saint-Nectaire AOP. Currently, the third generation of the Duchêne family, led by Pierre Duchêne, continues this tradition, combining centuries-old expertise with modern techniques. In addition to aging Saint-Nectaire, Fromagerie du Buron produces other authentic cheeses, including Grand Murols and its variations such as Buronnoix, a cheese aged in walnut liqueur, which has won medals at the General Agricultural Competition. The Duchêne family's dedication to preserving traditional production methods and collaborating with local producers ensures the authenticity and exceptional quality of their cheeses. Expand

Cooperativa La Poiana is an agricultural cooperative founded in 1982 in the Valle Grana area, province of Cuneo, with the aim of preserving and promoting the traditional production of mountain cheeses, especially Castelmagno DOP. It was established at a time when organized protection was needed to safeguard local producers and the knowledge surrounding one of Italy’s most historic and prestigious cheeses. The cooperative brings together small farmers and cheesemakers from alpine villages, using milk sourced exclusively from local herds grazing on high-altitude pastures rich in native flora. Production is based on traditional methods, supported by carefully controlled modern hygiene and quality standards. A distinctive feature of La Poiana is the aging of cheeses in natural stone cellars and caves, which contributes to their complex aromas and marked mineral character. The core of its production is Castelmagno DOP, alongside other traditional Piedmont cheeses made from cow’s, sheep’s, or mixed milk. The cooperative plays an important role in preserving the rural identity and economic vitality of the Valle Grana communities. Beyond production, it is actively involved in education, gastronomic promotion, and creating direct links between producers and the market. Its philosophy is built on transparency of origin, traceability, and respect for seasonality. Today, La Poiana is regarded as one of the key guardians of Piedmontese cheesemaking heritage. Its products are available through selected specialty shops, gastronomy channels, and distributors in Italy and abroad.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

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

Caseificio Di Nucci is a family-run dairy based in Agnone, in the Molise region of Italy, dedicated to the production of traditional cheeses for over ten generations. Their cheesemaking process is rooted in the use of raw cow's milk and traditional artisanal methods, without the use of additives or preservatives, ensuring the authenticity and quality of their products. Di Nucci cheeses have earned recognition not only among consumers but also at international competitions. They have received numerous awards at prestigious events such as the World Cheese Awards, where their products have repeatedly won medals for excellence. The dairy also offers guided tours of its production facilities, educational experiences focused on traditional cheesemaking, and tastings that allow visitors to fully appreciate the rich flavors and history behind each cheese.Expand

Galmesán is a cheese producer located in Arzúa, Galicia, Spain. They specialize in producing a hard cheese known as "Galmesán," which is often compared to Italian Parmesan or Grana Padano. The cheese is made from cow's milk and undergoes a maturation process of approximately 12 months. Galmesán cheese is known for its granular texture and rich, nutty flavor. The company focuses on traditional methods combined with modern technology to ensure the quality of their cheeses.Expand

Airas Moniz is a Spanish company engaged in cheese production. It operates in the region of Galicia. The company is known for its artisanal approach to cheese-making, focusing on traditional methods and local ingredients. Their product lineup includes various types of cheese, with an emphasis on quality and authenticity. Expand

Prolactine France is a cheese producer based in Chambéry. The company specializes in the production and distribution of various types of French cheeses. They operate within the dairy industry, focusing on quality and traditional cheese-making methods. Expand