Top 100 Pasteurized Milk 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

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

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

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

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

Metsovone is a hard or semi-hard smoked table cheese, produced from cow's milk or alternatively with a mixture of cow's milk with up to 20% sheep’s or goat’s milk. It has been made in the Metsovo mountain region for more than 50 years from locally reared animals' milk. During the manufacturing, it is put in cylindrical molds that are placed in cold water to make the cheese more compact and afterwards placed in pickle. After the drying, the maturation lasts, at least, three months. Finally, it is smoked for a couple of days. It has a textured paste and a slightly yellow rind. The taste is rich, slightly salty and spicy, with a dried fruit aftertaste. It can be enjoyed both raw and cooked and is a regular ingredient in quiches or pizzas. It is an excellent appetizer to serve with a glass of ouzo or 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

Modeled on the Swiss and French tradition of cheese production, livanjski sir was first produced in 1886, and it was initially made only with sheep’s milk. Later on, the production changed, and while many industrially produced types nowadays employ only cow’s milk, there are a few local, family-owned businesses which use a combination of sheep’s and cow’s milk. This hard cheese usually ripens from sixty up to eighty days, and preferably more. Depending on the aging, the final product ranges from pale to dark yellow, while its texture remains hard, yet elastic, with evenly distributed, medium-sized eyes. Because of its strong flavors and pleasant, nutty aromas, the cheese is best enjoyed as an appetizer, usually paired with smoked meat and robust Herzegovinian wine.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

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

Lynher Dairies Cheese is a cheese producer known for manufacturing Cornish Yarg, a semi-hard cow's milk cheese wrapped in nettle leaves. The company also produces Kern, a hard cheese aged for 16 months and covered in a black wax coating. These cheeses are crafted using traditional methods and locally sourced ingredients.Expand

Balantinos is a family-owned dairy from Crete, founded in 1928 and based in the Chania region, with nearly a century-long tradition in the production of authentic Cretan dairy products. The company evolved from a small artisanal workshop into a modern dairy operation while maintaining strong ties with local livestock farmers and preserving traditional island recipes. Its raw milk comes primarily from sheep and goats raised in the mountainous areas of western Crete, where natural grazing and the Mediterranean climate strongly shape the aromatic profile of the milk. Balantinos is especially known for producing PDO-certified cheeses such as Graviera Kritis PDO, as well as kefalotyri, white cheeses, and traditional yogurts. Production combines contemporary technology and strict food safety standards with knowledge passed down through generations. The facilities are certified according to international quality standards, ensuring consistency and enabling export activity. A strong emphasis is placed on preserving the authentic taste of Crete and the local identity of its products. In addition to cheeses, the range includes traditional Cretan butter oil made according to time-honored methods. Balantinos positions itself as a producer that connects tradition, regional origin, and modern food production. Its products are available throughout Greece and on international markets as part of the contemporary offering of authentic Mediterranean dairy products.Expand

Bafas is a family-owned dairy producer based in the Arta area, in the Epirus region of western Greece, with roots dating back to the 1960s. The company evolved from small-scale artisanal production into a modern dairy operation while maintaining strong ties with local milk producers and traditional cheesemaking practices. Its production combines contemporary technology with strict quality and food safety standards, alongside long-established know-how, ensuring consistent quality and a recognizable flavor profile. Thanks to a well-developed distribution network, Bafas products are now available in many countries across Europe and beyond, positioning the company as an important representative of the modern Greek dairy and cheese industry.Expand

Malko Käsemanufaktur is a cheese producer located in Austria, specializing in crafting a variety of cheeses using traditional Austrian methods. They focus on using local ingredients to maintain the authenticity and quality of their products. Malko Käsemanufaktur also emphasizes sustainable practices in their production processes to minimize environmental impact.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

Molkerei Söbbeke is a dairy company based in the town of Epe, Germany. It specializes in producing organic dairy products, including a variety of cheeses, yogurts, and milk. The company emphasizes sustainability and the use of organic milk from local farms in its production processes.Expand

Calkins Creamery is a family-owned creamery located on a farm in Honesdale, in northeastern Pennsylvania. It was founded in 2007 by Jennifer Rudnitsky and her family, with the goal of enhancing the long-standing tradition of the Calkins family farm. The cows grazing on the farm’s pastures provide the milk that is processed on-site into cheeses, ensuring complete quality control – from animal feed to the final product. The creamery’s offerings include a wide range of cheeses, from fresh varieties to semi-hard and surface-ripened styles. The focus is on traditional cheesemaking techniques combined with modern expertise, resulting in cheeses of rich flavor and authentic character that reflect the terroir of the region. As a local producer, Calkins Creamery is deeply connected to its community – their cheeses are sold directly on the farm, in specialty shops, and at farmers’ markets, while also supplying restaurants eager to feature artisanal products on their menus. In this way, the creamery not only preserves tradition and agricultural sustainability but also contributes to the development of Pennsylvania’s and the broader region’s gastronomic culture.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

Jasper Hill Farm is a farmstead cheese producer based in Greensboro, founded in 2003 with a clear mission to strengthen the rural economy of Vermont’s Northeast Kingdom through high-quality cheesemaking. The operation is built around milk from its own farm, with a strong emphasis on consistency, milk quality and expressing a sense of place through different cheese styles. A central pillar of the business is The Cellars at Jasper Hill, a purpose-built underground aging facility designed to provide precise control over humidity, temperature and microbial development during affinage. These cellars are used not only for Jasper Hill’s own cheeses but also to support other small regional producers by offering professional aging, storage and distribution services. This collaborative model has positioned Jasper Hill as both a producer and an infrastructure backbone for the local artisan cheese community. Their portfolio spans multiple styles, from blue and soft-ripened cheeses to alpine-inspired varieties, many of which have received international recognition. Jasper Hill Farm is widely regarded as one of the most influential producers in American artisanal cheesemaking, known for combining technical rigor with a strong commitment to regional sustainability.Expand

Sartori Cheese is a brand specializing in the production of high-quality cheeses with a particular emphasis on artisanal and hand-crafted products. Founded in a small business in Wisconsin, Sartori quickly became known for its innovative production techniques and unique, rich flavors of cheese. The brand offers a wide range of cheeses, including various types of hard cheeses as well as cheeses with added spices and herbs, enhancing every bite. Sartori is renowned for using the finest milk from local farms in its production process, creating cheeses that not only meet high taste standards but also provide a richness of textures and aromas that develop over time.Expand