100 Worst Rated European Cheeses

Gamalost is a traditional cheese made from skimmed cow's milk. The cheese has a mold-ripened rind; its texture is dense, granular, and chewy, the aromas pungent, while the flavor is sharp. It's also rich in protein and has a fat content of only 0.5 to 1.0%. The cheese is traditionally aged from 1 to 6 months. In order to make it, an acid is added to skim milk, causing it to sour. The fermented solids are then pressed into molds to create the circular shape. Later on, the cheese is hand-rubbed with mold and left to age. It can be stored for a prolonged period of time without refrigeration, which is why it's been produced in the past when there were no methods of refrigeration. Gamalost should be cut with a hollow blade cheese knife due to its dense and granular texture. It's recommended to pair it with gin or a robust beer. Serve it with dark bread with butter, sour cream, cranberries, fresh fruit, or fruit jams.Expand

IT IS ILLEGAL TO SELL AND CONSUME THIS CHEESE DUE TO HEALTH RISKS. Casu marzu is a controversial Italian sheep’s milk cheese originating from Sardinia. The cheese is derived from the Pecorino family of cheeses and has a soft-ripened texture with a natural rind. In English, casu marzu means rotten cheese, referring to live insect larvae (maggots) which can be found in it. After the fermentation process, larvae are introduced to the cheese, promoting decomposition and breaking down the cheese’s fats. As a result, the texture of this notorious cheese becomes very soft. Casu marzu is typically cut into thin strips and spread on pane carasau, and it is recommended to pair it with a glass of strong red wine, but only if you find the cheese on the black market as it is illegal in the EU. Just make sure to cover your eyes while eating casu marzu, because the maggots can leap up to 6 inches off the cheese.Expand

The name and the size of Hessen Handkäse are both derived from its traditional manufacturing method, in which the cheese was molded by hand. Handkäse is a German regional sour milk cheese produced in Frankfurt Rhine-Main and Rheinhessen. It has a fat content of less than 1% and an impressive protein content of 25%. Hessen Handkäse is a delicious cheese with quite a pungent aroma, and it is usually served sprinkled with caraway seeds and topped with sliced onions. Traditionally, this cheese is served either plain or as 'Hessen Handkäse mit Musik', seasoned with salt and pepper and marinated with onions in oil and vinegar, occasionally with some water or a dash of cider or wine added to the marinade.
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This Portuguese whey cheese is made from either sheep or goat milk whey left over from the cheesemaking operations in the Beira Baixa historical region, now Castelo Branco. The delicate, unfermented travia has a grainy but spreadable texture, and a pleasant, sweet lactic flavor. In Portugal, travia is one of the breakfast favorites, and it is usually enjoyed fresh, spread over toasted sourdough bread, sprinkled with sugar and ground cinnamon.Expand

Bleu du Vercors-Sassenage is a blue cheese made from a mix of warm, raw fresh milk and last evening's cow's milk, with a white moldy rind that may become orange due to yeast and bacteria. It has been produced in the French regions of Drôme and Isére since the 14th century. Its name comes from the baron who authorized the sale of Bleu on his lands. The cheese must go through a maturation process for at least 30 days, when its buttery and creamy texture and sweet, mellow, subtle flavors, uncharacteristic for blue cheeses develop. Bleu du Vercors-Sassenage is excellent paired with sweet dessert wines.Expand

Traditionally produced in the Sicilian province of Enna which is nestled in the lush Dittaino Valley, Piacentinu Ennese is a pressed, hard cheese made with raw, whole sheep’s milk, with the addition of saffron and black peppercorns. The flavor of this cheese ranges from mild and slightly sweet to medium piquant and slightly pungent, depending on its age, and it has a pronounced aroma of saffron. Piacentinu Ennese is enjoyed either as a table cheese or used as an ingredient in preparing various recipes such as herb-stuffed lamb meat called Ciarbiduzzo Abbuttunàtu, a typical dish from Enna. It's also fantastic for grilling and often used with bucatini pasta.Expand

Harzer is a German cheese made from cow's milk. It hails from the Harz mountain region, hence the name. The cheese ripens for a few days up to a week before it's ready for consumption. It contains only 1% fat, which is why it's often used in the world of sport and fitness. Harzer has a strong and pungent aroma, it is often flavored with caraway, and it is usually shaped into small or long logs which are typically wrapped in cellophane before being sold. There are two types of Harzer – one is smeared with yellow bacteria, and the other one with red bacteria, in a version that is spicier than the yellow variety.Expand

This hard cheese is made from various combinations of sheep and goat milk, usually in the proportions of 20-80% or 40-60%. The milk for this cheese is taken from traditionally-fed sheep and goats raised in the Tolosa region. First, the milk is heated and curdled using animal rennet or plant extract. The curd is then molded into cheeses, which are salted and left to mature for a few weeks, resulting in a cheese with a rough, thin, firm yellow-orange crust and a semi-hard, ivory-colored interior. The flavor is sharp and piquant, and the cheese has a medium to high moisture content. This cheese is usually served as an appetizer or a snack before dinner accompanied by good local wines.Expand

Yorkshire Blue is a traditional blue cheese produced in North Yorkshire by Shepherds Purse. This semi-soft cheese is made from Yorkshire cow's milk and ages for 8 weeks. Underneath the natural rind, the texture is creamy and spreadable, with blue veining throughout the body. The aromas are strong, while the flavors are mild, buttery, creamy, and sweet. It's recommended to use Yorkshire Blue in soups, sauces, and a variety of baked dishes.Expand

Chanakh is a typical Armenian soft cheese that is soaked in chans (pots) filled with brine. Its flavor is salty, fresh, mild, and slightly spicy, while the texture is brittle. The cheese often has small eyes on its surface. It is regularly used as a table cheese, and it is recommended to pair it with fruits, vegetables, and white or red wines.Expand