Discover everything you need to know about cheese types, pairings, and proper storage techniques.
Discover the delicate world of fresh cheeses like Mozzarella, Burrata, and Chèvre. These young cheeses offer bright, clean flavors and showcase the pure essence of milk in its most immediate form.
Explore the complex world of Brie, Camembert, and other bloomy rind cheeses. Learn about the fascinating aging process that creates their distinctive velvety white exterior and creamy interior.
From Parmigiano-Reggiano to aged Gouda, discover how time transforms these cheeses into complex, crystalline masterpieces with deep umami flavors and remarkable aging potential.
Master the art of wine and cheese pairing. Learn why aged Comté pairs perfectly with Chardonnay, and why blue cheeses sing alongside sweet dessert wines.
Elevate your cheese board with carefully selected honey, preserves, nuts, and charcuterie. Discover how different textures and flavors can complement and enhance your cheese selection.
Learn the precise conditions needed for different cheese types. Master the art of cheese cave environments and proper refrigeration techniques to maintain peak flavor and texture.
Discover the proper materials and methods for wrapping different cheese types. Learn why cheese paper is superior to plastic wrap and how to maintain optimal humidity levels.
Origin: Haute-Savoie, France
Milk Type: Raw cow's milk
Aging Period: 3-9 months
Texture: Semi-hard, smooth, dense
PDO Status: AOP since 1990
Made exclusively from raw milk from Abondance, Montbéliarde, and Tarine cows grazing in the Haute-Savoie Alps. Pressed, uncooked curd cheese with distinctive concave rind.
Nutty, buttery flavor with subtle fruit notes. Pairs excellently with Savoie wines, particularly Roussette or Chignin-Bergeron. Ideal with crusty bread and mountain honey.
Origin: Somerset, England (Traditional)
Milk Type: Cow's milk
Aging Period: 12-24+ months
Texture: Hard, crumbly with tyrosine crystals
PDO Status: West Country Farmhouse Cheddar PDO
Cheddaring process involves stacking and turning slabs of curd to develop proper acidity and texture. Traditional clothbound aging develops complex flavors.
Sharp, complex flavor with caramel notes and pronounced umami. Pairs well with full-bodied red wines, porter beers, and cider. Excellent with quince paste and crusty bread.
Origin: Veneto/Trentino-Alto Adige, Italy
Varieties: Pressato (fresh), d'Allevo (aged)
Aging Period: 20 days (Pressato) to 15+ months (Stravecchio)
Texture: Semi-firm to hard
DOP Status: Protected since 1996
Made from raw or pasteurized milk from cows grazing in the Asiago plateau. Different production methods for fresh and aged varieties, with strict DOP regulations.
Fresh: Smooth, mild, slightly sweet. Aged: Complex, sharp, with notes of dried fruit and nuts. Pairs well with Veneto wines, particularly Valpolicella and Prosecco.
Origin: Appenzell, Switzerland
Varieties: Classic, Surchoix, Extra
Aging Period: 3-6 months (Classic), 6+ months (Extra)
Texture: Semi-hard to hard
AOP Status: Protected Swiss designation
Made from raw milk from cows grazing in the Appenzell region. Distinctive herbal brine wash (secret recipe) applied during aging creates unique flavor profile.
Spicy, fruity flavor with complex herbal notes. Younger versions are milder, while Extra aged has intense aromatics. Pairs well with Pinot Noir, wheat beers, and dried fruits.
Origin: French Basque Country
Milk Type: Raw sheep's milk
Aging Period: 4-12 months
Production Season: Spring-Summer
Traditional Basque shepherd's cheese made from Manech sheep's milk. Natural rind develops during cave aging, where wheels are regularly turned and brushed.
Rich, complex flavor with notes of caramel, nuts, and lanolin. Pairs beautifully with Irouléguy wines from the same region, black cherry jam, and crusty bread.
Origin: County Cork, Ireland
Milk Type: Pasteurized cow's milk
Aging Period: 8-12 weeks
Texture: Semi-soft, creamy
Rind Type: Washed, orange-colored
Farmhouse cheese made using milk from local Friesian cows. Regular washing of the rind during maturation develops distinctive orange color and complex flavor profile.
Robust, earthy flavor with smoky notes and a pungent aroma. Creamy texture becomes firmer with age. Pairs excellently with Irish stout, crisp white wines, and hearty breads.
Origin: Burgundy, France
Aging Period: 4-6 weeks
Texture: Soft, creamy to runny
Rind Type: Washed with Chablis wine
Created by the Berthaut family, this cheese is washed regularly with Chablis wine during aging, developing its distinctive orange rind and complex flavor profile.
Rich, creamy texture with wine-influenced complexity. Notes of fresh milk and subtle wine. Pairs perfectly with Chablis or other white Burgundies. Excellent on a cheese board with honey and fresh bread.
Origin: South Holland, Netherlands
Varieties: Overjarig (1+ year), Zeer Oud (2-3 years), Belegen (5-6 months)
Aging Period: 12-36 months for premium aged varieties
Texture: Hard, crystalline, dense
Made from partially skimmed cow's milk, traditional production includes washing curds with warm water to remove lactose. Natural rind develops during extended aging, with regular turning and coating in butter.
Deep caramel and butterscotch notes with pronounced protein crystals. Complex umami with hints of whiskey and pecan. Pairs beautifully with aged ports, dark beers, or aged spirits.
Origin: Basque Pyrenees, France
Aging Period: 4-8 months
Mountain cheese made from the milk of black-headed Manech ewes grazing in high Pyrenean pastures. Traditional production methods passed down through generations of Basque shepherds.
Complex mountain cheese with notes of herbs and sweet grass. Long, nutty finish with slight saltiness. Pairs well with Irouléguy red wines and traditional Basque cherry preserves.
Origin: Pyrenees Mountains, France
Aging Period: 6-12 months
Texture: Firm, slightly granular
Production Season: Late spring to early fall
Made in small mountain dairies near the Col d'Aubisque. Traditional methods include hand-pressing and natural cave aging, with wheels regularly turned and brushed.
Rich, complex flavor with notes of mountain herbs and toasted nuts. Subtle caramel sweetness develops with age. Excellent with Jurançon wines and local mountain honey.
Origin: Quebec, Canada
Aging Period: 60 days minimum
Rind Type: Washed, orange-hued
Artisanal Quebec cheese with a distinctive washing process that creates its characteristic orange-tinged rind. Regular turning and careful humidity control during aging.
Buttery, slightly sweet with subtle fruity notes. Aromatic with a smooth, creamy texture. Pairs well with Canadian ice wines, crisp apples, and maple products.
Origin: Savoie, France
Milk Type: Raw cow's milk (Tarine and Abondance breeds)
Varieties: Beaufort d'été, d'alpage, d'hiver
Aging Period: Minimum 5 months
Texture: Smooth, dense, firm
AOP Status: Protected since 1968
Made in copper vats using traditional methods. The unique concave heel is formed by special wooden bands during pressing. Summer milk produces distinctly different cheese from winter milk.
Complex flavors of butter, roasted nuts, and flowers. Summer beaufort has more intense floral notes. Pairs beautifully with Savoie wines like Chignin-Bergeron or Roussette.
Origin: Asturias, Spain
Milk Type: Raw cow's milk (sometimes mixed with goat/sheep)
Aging Period: 2-4 months
Texture: Creamy, crumbly
DOP Status: Protected since 1981
Cave Aging: Natural limestone caves
Aged in natural limestone caves of the Picos de Europa mountains. High humidity and cool temperatures create perfect conditions for blue mold development.
Intensely sharp and spicy with a powerful aroma. Complex minerality from cave aging. Pairs wonderfully with Asturian cider, sweet dessert wines, or robust red wines.
Origin: Normandy, France
Milk Type: Raw cow's milk (Normande breed)
Aging Period: 3-5 weeks
AOP Status: Protected since 1983
Size: 250g wheels, 10-11cm diameter
Hand-ladled into molds in five layers. Surface-ripened with Penicillium camemberti. Must be made with raw milk from local Normande cows.
Young: Fresh milk and mushrooms. Mature: Complex earthy flavors with hints of cabbage and garlic. Pairs beautifully with Normandy cider or light red wines.
Origin: Auvergne, France
Varieties: Jeune (1-2 months), Entre-deux (3-7 months), Vieux (8+ months)
Texture: Firm, dense
AOP Status: One of France's oldest cheeses
Ancient cheese dating to Roman times. Pressed and uncooked, with a unique process of cutting, grinding, and re-pressing the curd ('tomme').
Young: Mild and buttery. Aged: Sharp and peppery with earthy notes. Pairs well with full-bodied red wines from the Loire Valley or local Auvergne wines.
Origin: Champagne-Ardenne, France
Aging Period: 2-4 weeks
Texture: Soft, creamy
AOP Status: Protected since 1970
Rind Type: Bloomy white
Dating back to the Middle Ages. Slowly drained and aged to develop its characteristic creamy texture and bloomy rind.
Fresh mushroom and cream flavors when young, developing more complex earthy notes with age. Classic pairing with Champagne from the same region.
Origin: Franche-Comté, France
Milk Type: Raw cow's milk (Montbéliarde breed)
Aging Period: 4-24+ months
Texture: Firm, dense, crystalline
AOP Status: First French cheese to receive AOC (1958)
Production: Cooperative-based (fruitières)
Made in traditional cooperatives using copper vats. Each wheel requires 450 liters of milk. Strict regulations govern every aspect of production, from cow feed to aging conditions.
Complex flavors vary by season and aging: fruit, nuts, caramel, chocolate, and spices. Pairs excellently with Jura wines, especially Vin Jaune. Essential for fondue.
Origin: Loire Valley, France
Milk Type: Raw goat's milk
Aging Stages: Fresh (10 days), Semi-dry (2-3 weeks), Dry (4+ weeks)
Texture: Changes from creamy to firm with age
AOP Status: Protected since 1976
Size: Small drums (4-5cm height)
Named after the village of Chavignol. Traditional production methods require milk from Alpine and Saanen goats grazing in the Loire Valley.
Fresh: Mild and creamy. Aged: Intense, nutty, with a firm texture. Classic pairing with Sancerre wines. Excellent in salads or baked on bread.
Milk Type: Triple cream cow's milk
Fat Content: 75% butterfat
Aging Period: 2-3 weeks
Extra cream is added to whole milk before cheese making, creating an exceptionally rich texture. The cheese is carefully aged to develop its characteristic bloomy rind while maintaining its silky interior.
Luxuriously buttery with subtle mushroom notes. The flavor intensifies with age, developing earthy undertones. Pairs beautifully with Champagne or crisp white Burgundies. Excellent with fresh berries and honey.
Origin: Dorset, England
Milk Type: Skimmed cow's milk
Aging Period: 12-20 weeks
Texture: Crumbly, semi-hard
Mold Type: Penicillium roqueforti
Historical Status: Traditional recipe revived in 1980s
Made using traditional methods dating back to the 17th century. The cheese is hand-skimmed and carefully pierced to encourage blue mold development. Each wheel is aged in temperature-controlled rooms to develop its distinctive character.
Strong, tangy flavor with a subtle sweetness. Less salty than other blue cheeses. The texture is delicately crumbly. Pairs well with sweet dessert wines, local ciders, and crusty bread. Traditional accompaniment to Dorset apple cake.
Origin: Gloucestershire, England
Milk Type: Full-fat cow's milk (Gloucester breed)
Color: Deep orange-yellow
PDO Status: Protected name when made in county
Made with milk from two milkings ('double'), with the cream from the evening milk added to the morning milk. Traditional coloring comes from annatto. Pressed twice and aged carefully to develop its characteristic smooth texture.
Rich, buttery flavor with a mellow, slightly sweet finish. Firm, closed texture that becomes more complex with age. Pairs well with robust red wines, traditional ales, and perry. Essential component of the famous Cooper's Hill Cheese Rolling.
Origin: Ayrshire, Scotland
Milk Type: Cow's milk (Ayrshire breed)
Aging Period: 3-6 months
Texture: Firm, close-textured
Historical Status: First Scottish commercial cheese (1800s)
Production Method: Traditional sweet curd
Developed by Barbara Gilmour in the early 1800s. Uses sweet curd method rather than traditional Scottish sour curd. Made with milk from grass-fed Ayrshire cattle, known for their rich, creamy milk.
Mild, sweet, and buttery when young, developing nuttier notes with age. Clean, fresh milk flavors with subtle grassy undertones. Pairs well with Scottish ales, oatcakes, and fruit preserves. Traditional component of Burns Night celebrations.
Aging Period: 4-8 weeks
Texture: Semi-soft
Rind Type: Washed, pinkish-orange
Size: 1.5kg wheels
Awards: Supreme Champion at British Cheese Awards
Artisanal farmhouse cheese made using milk from local herds grazing on the lush pastures of West Cork. The cheese is hand-washed during aging to develop its distinctive rind and complex flavor profile.
Rich and earthy with subtle floral notes. The flavor becomes more complex and intense as it matures. Distinctive aroma with hints of sea air and wild herbs. Pairs beautifully with Irish stout, crisp white wines, or traditional brown bread.
Origin: Emmental Valley, Switzerland
Texture: Firm, elastic
Hole Size: 1-3cm ("eyes")
Wheel Size: 80-100kg
AOP Status: Protected since 2006
Made in massive copper vats using raw milk from cows fed only grass or hay. The characteristic holes form during aging when Propionibacterium freudenreichii consumes lactic acid and releases carbon dioxide.
Sweet, nutty flavor with fruity notes. The taste becomes more pronounced with age. Essential for fondue and raclette. Pairs well with light white wines, fresh fruits, and crusty bread. Traditional in French onion soup.
Aging Period: 6 weeks
Texture: Creamy to runny
Rind Type: Washed with Marc de Bourgogne
AOC Status: Protected since 1991
Historical Note: Nearly extinct in 1950s
Washed repeatedly with Marc de Bourgogne (local brandy) during aging. Originally created by Cistercian monks in the 16th century. Each wheel is hand-ladled and carefully aged to develop its distinctive character.
Complex, pungent aroma with a creamy, rich flavor. Notes of butter and salt with earthy undertones. Traditionally paired with Burgundy wines, particularly Gevrey-Chambertin. Napoleon's favorite cheese.
Origin: Denmark
Aging Period: 10-12 weeks
Rind Type: Yellow-orange, washed
PGI Status: Protected geographical indication
Named after the Esrom Monastery. Made using traditional monastic recipes. The curd is cut, stirred, and pressed before being brined and aged. Regular washing develops the distinctive rind.
Full-flavored with sweet and salty notes. Aromatic with a buttery, slightly spicy taste. Pairs well with Danish dark beers, rye bread, and robust red wines. Popular in traditional Danish cuisine.
Milk Type: Sheep's milk (Manech ewes)
Texture: Semi-hard
Rind Type: Natural, dark brown
Name Meaning: "Origin" in Basque
Made exclusively from the milk of black-faced Manech ewes grazing in the Pyrénées. Uses traditional Basque cheese-making methods. Pressed, uncooked curd cheese with natural rind development.
Rich, buttery flavor with subtle caramel notes. Distinctive sheep's milk sweetness with nutty undertones. Pairs excellently with Irouléguy wines from the Basque region. Traditional in Basque cuisine.
Origin: Île-de-France, France
Aging Period: 2 weeks
Texture: Ultra-creamy, soft
Historical Note: Created in 1950s
Named in honor of the U.S. space program. Extra cream is added to whole milk before cheese making. Carefully aged to develop a delicate white rind while maintaining an exceptionally creamy interior.
Incredibly rich and buttery with subtle mushroom notes. Silky, melt-in-your-mouth texture. Pairs wonderfully with Champagne or light white wines. Excellent with fresh fruit and honey. Best served at room temperature.
Origin: Valle d'Aosta, Italy
Milk Type: Raw cow's milk (Valdostana breed)
Aging Period: Minimum 3 months
Texture: Semi-soft to firm
Rind: Thin, reddish-brown
PDO Status: Protected since 1955
Production Altitude: 1800-2300m
Made exclusively from the milk of Valdostana cows grazing on high Alpine pastures. Each wheel is carefully aged in historic mountain caves where it develops its distinctive flavor and aroma through regular brushing and turning.
Rich, nutty flavor with hints of butter and roasted nuts. Excellent melting properties. Traditional in fonduta and regional dishes. Pairs beautifully with Valle d'Aosta wines like Blanc de Morgex et de La Salle.
Aging Period: Minimum 28 days
Texture: Creamy, semi-soft
Shape: Cylindrical, 19cm tall
AOP Status: Protected since 1972
Historical Note: One of France's oldest cheeses
Dating back to Roman times, made from milk of cows grazing on volcanic soils of the Auvergne. The distinctive blue-green veining develops during aging in historic caves. Each wheel is pierced to promote mold development.
Mild, subtle blue cheese with buttery, mushroom notes. Less salty than other blues. Pairs wonderfully with sweet wines like Monbazillac or local Côtes d'Auvergne wines. Excellent with honey and walnuts.
Origin: Greece
Milk Type: Sheep's milk (min 70%) and goat's milk (max 30%)
Aging Period: Minimum 2 months
Texture: Crumbly, firm to slightly soft
Storage: In brine
PDO Status: Protected since 2002
Regional Variations: Different characteristics by region
Made following ancient Greek traditions. The curd is cut, drained in special molds, dry-salted, and aged in wooden barrels or metal containers with brine. Each region has specific production methods affecting the final texture and flavor.
Tangy, salty flavor with subtle sheep's milk sweetness. Varies from mild to sharp depending on age. Essential in Greek cuisine. Pairs beautifully with Greek wines like Assyrtiko, olive oil, and Mediterranean herbs.
Origin: Campania, Italy
Milk Type: Water buffalo milk
Production Time: 24 hours from milk to cheese
Texture: Soft, elastic
Storage: In whey or light brine
Shelf Life: Best within 24-48 hours
Made using the pasta filata method - curds are stretched and kneaded in hot water until smooth and elastic. Each ball is hand-formed by skilled cheese makers. Must be produced in designated areas with strict regulations.
Delicate, milky flavor with subtle tang. Characteristic elastic texture with thin skin. Essential in Caprese salad and Neapolitan pizza. Pairs perfectly with fresh tomatoes, basil, and light Italian white wines.
Origin: Northern France
Fat Content: 0-40%
Texture: Smooth, creamy
Style: Fresh, unaged
Production Method: Acid-set
Made by slowly fermenting milk with lactic cultures. The curd is gently drained to preserve its delicate texture. Different fat contents are achieved by adding or removing cream.
Fresh, slightly tart flavor with clean dairy notes. Versatile in both sweet and savory applications. Popular in French cuisine for desserts and sauces. Excellent with fresh fruits, herbs, or honey.
Origin: Lombardy/Piedmont, Italy
Varieties: Dolce (sweet), Piccante (sharp)
Aging Period: 50 days (Dolce), 80+ days (Piccante)
Texture: Creamy to firm
PDO Status: Protected since 1996
Mold Type: Penicillium glaucum
Made in specific provinces of Lombardy and Piedmont. The characteristic blue-green veining develops when wheels are pierced with copper needles, allowing air to create channels for mold growth. Each type requires different aging conditions.
Dolce: Creamy, mild with subtle sweetness. Piccante: Sharp, intense with peppery finish. Both pair excellently with Italian red wines, particularly Barolo and Amarone. Traditional in risotto and pasta dishes.
Origin: Gruyères, Switzerland
Aging Period: 5-18 months
Wheel Size: 35kg average
AOP Status: Protected since 2001
Production: Copper vats only
Made from raw milk of cows fed only grass and hay. Each wheel is carefully aged in climate-controlled caves, regularly turned and brushed with brine. The aging process creates varying flavor profiles marked by months (5, 8, 10, or more).
Complex flavors ranging from nutty and sweet when young to earthy and complex when aged. Essential in fondue and French onion soup. Pairs beautifully with white wines from the region, particularly Chasselas.
Age Classifications: Jong (4-6 weeks), Belegen (4-6 months), Oud (10-12 months), Overjarig (1+ year)
Coating: Traditional wax or natural rind
Historical Note: Named after the city of Gouda, trading since 1184
Curd washing process creates sweet, mild flavor. Traditional production includes natural rind development and regular turning during aging. Farmhouse versions (Boerenkaas) must use raw milk from farm's own herd.
Young: Mild, buttery. Aged: Complex caramel, butterscotch notes with protein crystals. Pairs well with Dutch beer, genever, or aged ports. Traditional with cumin seeds (Komijnekaas).
Origin: Po River Valley, Italy
Aging Period: 9-20+ months
Texture: Hard, granular
Wheel Size: 24-40kg
Production Area: Five regions in northern Italy
Made twice daily from partially skimmed raw milk. The distinctive granular texture develops during long aging. Each wheel is fire-branded with the consortium's mark and undergoes strict quality controls.
Fragrant and delicate when young, becoming progressively more complex and intense. Notes of butter, hay, and nuts. Essential for many Italian dishes. Pairs wonderfully with Prosecco, light reds, or aged balsamic vinegar.
Milk Type: Cow's milk (Gloucester breed)
Texture: Crumbly, light
Color: Pale orange
Historical Note: Traditional recipe dates to 16th century
Made with milk from a single milking, hence 'Single'. Lower fat content than Double Gloucester. Traditional coloring from annatto. Must be made within county boundaries using specific methods.
Mild, fresh, slightly lactic flavor with subtle grassy notes. More delicate than Double Gloucester. Pairs well with light ales, cider, and fresh fruits. Traditional table cheese in the region.
Origin: Cyprus
Milk Type: Sheep's and goat's milk (traditionally), sometimes cow's milk
Texture: Semi-hard, elastic
Storage: In brine or whey
PDO Status: Protected name in Cyprus
Unique Property: High melting point
Made using a unique process where the curd is heated and folded multiple times. The cheese is then poached in whey, giving it its characteristic high melting point and ability to be grilled or fried without melting.
Salty, tangy flavor with a distinctive "squeaky" texture. When grilled, develops a crispy exterior while maintaining a chewy interior. Traditional in Cypriot cuisine, often served with watermelon or grilled as part of meze.
Aging Period: 3 months to 1 year
Texture: Semi-soft to semi-firm
Varieties: Plain, Aged, Flavored
Created: 1800s by Hanne Nielsen
Made using washed-curd technique, which reduces acidity. The curd is pressed with small holes to create its characteristic texture. Aged varieties develop more complex flavors and firmer texture.
Buttery, mild flavor when young, becoming sharper and nuttier with age. Smooth, creamy texture with tiny eyes throughout. Excellent melting properties. Pairs well with light-bodied wines and Danish-style beers.
Origin: Liège Province, Belgium
Aging Period: 2-3 months
Rind: Washed, reddish-brown
One of Belgium's oldest cheeses, traditionally made in the Herve plateau. Regular washing with brine develops its distinctive orange rind and complex aroma. Each cheese is carefully aged in humid cellars.
Strong, spicy flavor with salty notes. Pungent aroma becomes more pronounced with age. Pairs excellently with Belgian beers, particularly Trappist ales. Traditional with dark bread and local butter.
Origin: California, United States
Milk Type: Pasteurized goat's milk
Created: 1992 by Mary Keehn
Texture: Soft-ripened
Distinctive Feature: Vegetable ash line through center
Innovative American original inspired by French Morbier. Features a distinctive line of vegetable ash through its center and coating the exterior. Each wheel is carefully aged to develop its bloomy rind.
Clean, bright flavors with citrus notes and herbaceous undertones. Creamy texture that becomes more pronounced near the rind. Pairs well with California Sauvignon Blanc, honey, and fresh fruits.
Origin: England
Composition: Double Gloucester and Blue Stilton
Appearance: Distinctive layered pattern
Also Known As: Stilchester
Created by layering Double Gloucester and Blue Stilton cheeses to create a striking visual effect. Each layer must be carefully assembled to ensure proper binding while maintaining distinct characteristics.
Combines the mellow, buttery flavors of Double Gloucester with the sharp, tangy notes of Stilton. Complex taste experience that changes with each layer. Pairs well with port wine, walnuts, and crusty bread.
Origin: Basque Country and Navarra, Spain
Milk Type: Raw Latxa or Carranzana sheep's milk
Texture: Firm, compact
Rind: Natural or smoked, dark brown
PDO Status: Protected since 1987
Shape: Cylindrical, 1-3kg wheels
Made from raw milk of local sheep breeds grazing in mountain pastures. Traditional smoking uses local beech or hawthorne wood. Each cheese is pressed and salted before aging in natural caves or controlled environments.
Strong, developed flavor with nutty and buttery notes. Smoked versions have additional complexity. Pairs excellently with Rioja wines and Txakoli. Traditional in Basque cuisine, often served with quince paste.
Origin: Isle of Mull, Scotland
Aging Period: 12-24 months
Texture: Firm, slightly crumbly
Production: Farmhouse
Unique Feature: Cows fed on fermented grain from whisky distillery
Made at Sgriob-ruadh Farm using traditional methods. The unique flavor comes from cows grazing on pastures and being fed spent grain from the Tobermory whisky distillery. Each wheel is cloth-bound and carefully aged.
Complex, sharp flavor with slight whisky notes. Earthy and tangy with occasional blue veining. Pairs well with Scottish ales, single malt whisky, and oatcakes. Excellent in traditional Scottish dishes.
Origin: Central Spain
Milk Type: Mixed (cow, goat, and sheep's milk)
Texture: Semi-firm
Color: Ivory to pale yellow
Rind: Natural, dark brown
Made using a blend of three different milks, creating a unique flavor profile. The cheese is pressed and aged in temperature-controlled rooms. Regular turning ensures even aging and rind development.
Rich, buttery flavor with complex notes from each milk type. Subtle hints of nuts and grass. Pairs well with Spanish red wines, particularly Tempranillo. Traditional in tapas and on cheese boards.
Origin: Aosta Valley, Italy
Milk Type: Raw Valdostana cow's milk
DOP Status: Protected since 1955
Production Altitude: 1800m+
Made exclusively in the Aosta Valley using milk from one milking. Aged in historic caves where wheels are regularly brushed and turned. The natural rind develops during aging in humid conditions.
Intense, sweet and nutty flavor with earthy undertones. Excellent melting properties. Essential in fonduta and regional dishes. Pairs beautifully with Aosta Valley wines and crusty bread.
Origin: Norway
Distinctive Feature: Large regular holes
Created: 1956 at Agricultural University of Norway
Protected Status: Trademarked worldwide
Developed using original Norwegian cheese-making techniques. The secret bacterial culture recipe is known only to a select few. The characteristic holes form during the aging process through controlled bacterial fermentation.
Sweet, nutty flavor with a buttery texture. Milder than Emmental with a more complex flavor profile. Excellent melting properties. Pairs well with Norwegian aquavit, light beers, and crisp white wines. Popular in sandwiches and gratins.
Origin: Jersey, Channel Islands
Milk Type: Jersey cow's milk
Fat Content: High (due to Jersey milk)
Made exclusively from rich Jersey cow's milk, known for its high butterfat content. Hand-pierced to encourage blue mold development. Aged in temperature and humidity-controlled environments.
Rich, creamy texture with a balanced blue flavor. Less aggressive than many blue cheeses. Sweet, buttery notes from Jersey milk. Pairs beautifully with dessert wines, honey, and fresh figs.
Origin: Finland
Milk Type: Cow's milk (traditionally reindeer milk)
Style: Fresh, baked cheese
Texture: Firm, squeaky
Also Known As: Leipäjuusto, Finnish squeaky cheese
Traditional Use: Served with cloudberry jam
Fresh curd is pressed into a disk shape, then baked to form a caramelized crust. The baking process gives it its distinctive brown marks and allows it to be stored without refrigeration.
Mild, buttery flavor with caramelized notes. Distinctive squeaky texture when bitten. Can be served warm or cold. Traditionally enjoyed with coffee or cloudberry jam. Also excellent grilled or pan-fried.
Varieties: Regular, Pepper Jack, Dry Jack
Aging Period: 1 month (regular), 7-10 months (dry)
Texture: Semi-soft to hard
Historical Note: Created by David Jack in the 1800s
Made using a washed-curd method that reduces acidity. The cheese is stirred, pressed, and aged. Dry Jack was created during WWI when Italian-style hard cheeses were unavailable.
Regular: Mild, buttery flavor with excellent melting properties. Dry Jack: Complex, nutty flavor similar to aged Parmesan. Pepper Jack adds spicy jalapeños. Popular in Mexican-American cuisine and grilled dishes.
Origin: Balkans and Eastern Mediterranean
Milk Type: Sheep's milk (traditional), sometimes cow's milk
Aging Period: 2-6 months
Color: Pale yellow
Historical Note: Related to Italian Caciocavallo
Made using a stretched-curd technique similar to pasta filata. The cheese is repeatedly stretched and folded to create its characteristic smooth texture. Aged in cool, humid conditions to develop flavor.
Slightly sharp and salty with a buttery finish. Excellent melting properties. Popular in Balkan cuisine, especially grilled or baked dishes. Pairs well with regional red wines and traditional breads.
Milk Type: Sheep's milk or mixture with up to 20% goat's milk
Texture: Hard
Name Origin: Combination of Kefalotyri and Graviera
Made in specific regions of Greece using traditional methods. The curd is cooked and pressed, then aged in special rooms. Regular turning and careful humidity control ensure proper rind development.
Rich, spicy flavor with sweet and nutty notes. Popular in saganaki (fried cheese). Excellent table cheese that also holds up well when grilled. Pairs wonderfully with Greek wines and honey.
Origin: Greece and Cyprus
Milk Type: Sheep's and/or goat's milk
Aging Period: 3 months to over 1 year
Texture: Very hard
Historical Note: One of the oldest recorded cheeses
Traditional Use: Grating and saganaki
Ancient cheese-making tradition dating back to Byzantine times. Made with whole milk and aged until very hard. The long aging process creates its characteristic sharp flavor and granular texture.
Salty and sharp with a rich, tangy flavor. Often used as a grating cheese. Essential in many Greek dishes. Excellent when fried as saganaki. Pairs well with robust red wines and ouzo.
Origin: Netherlands
Style: Soft-ripened
Texture: Creamy, spreadable
Rind: White, bloomy
Modern Dutch cheese developed in the late 20th century. Made using traditional soft cheese techniques with a special culture blend. Carefully aged to develop its distinctive creamy texture.
Rich, buttery flavor with mushroom notes. Becomes more pungent with age. Excellent spread on bread or crackers. Pairs well with Dutch beer and fresh fruits.
Origin: New Zealand
Style: Blue cheese
Name Meaning: "Blue" in Maori
Producer: Kapiti
Modern New Zealand blue cheese made using traditional methods. The blue culture is carefully introduced and the cheese is hand-pierced to create the characteristic blue-green veining.
Smooth, creamy texture with a balanced blue flavor. Less aggressive than European blues. Sweet and tangy notes with a clean finish. Pairs excellently with New Zealand Sauvignon Blanc and local honey.
Origin: Lancashire, England
Varieties: Creamy, Tasty, Crumbly
Aging Period: 2-12 months (varies by type)
Texture: Varies by type
Traditional Production: Multiple-day curd method
Historical Note: Dating back to the 13th century
Creamy Lancashire uses curds from different days, creating a complex flavor profile. Each type requires specific aging conditions. Farmhouse producers still use traditional methods passed down through generations.
Creamy: Buttery, mellow. Tasty: Rich, full-bodied. Crumbly: Fresh, acidic. Essential in Lancashire Hot Pot. Pairs wonderfully with Eccles cakes and robust ales. Famous for exceptional melting properties.
Aging Period: 5 weeks minimum
Distinctive Feature: Concave top ("fontaine")
Rind: Orange-brown, washed
Never turned during aging, creating its characteristic depression on top. Regularly washed with Marc de Champagne or annatto. The unique shape traditionally allows for Champagne to be poured into the center depression.
Strong, complex flavor with salty, nutty notes. Becomes more pungent with age. Traditionally served with Champagne poured into the top depression. Pairs excellently with regional wines and crusty bread.
Nickname: "Colonel" (due to its five reed bands)
AOC Status: Protected since 1975
Traditional Binding: Five bands of reed strips
Washed repeatedly with brine and Brevibacterium linens. Traditionally bound with five bands of reed strips (now paper). Each wheel requires careful attention during aging to develop proper rind and flavor.
Rich, complex flavor with earthy and meaty notes. Strong aroma that mellows with age. Pairs wonderfully with Normandy cider or Calvados. Traditional on cheese boards with crusty bread and apples.
Origin: Originally Duchy of Limburg, now made in Germany
Rind: Orange-brown, bacteria-ripened
Historical Note: First made by Trappist monks
Smear-ripened cheese that develops its characteristic aroma through regular washing with brine solution. The bacteria Brevibacterium linens gives the cheese its distinctive color and aroma.
Mild when young, developing strong, pungent flavors with age. Creamy, smooth texture with robust flavor. Pairs well with dark rye bread, strong beers, and onions. Popular in traditional German cuisine.
Origin: Lincolnshire, England
Milk Type: Raw cow's milk (Holstein-Friesian)
Aging Period: 14-24 months
Texture: Hard, crystalline
Style: Hybrid of Cheddar and Alpine cheese
Made using traditional methods combining British and Swiss techniques. Uses only milk from the farm's own herd. Each wheel is cloth-bound and carefully aged in temperature-controlled rooms.
Complex flavor profile with notes of pineapple, toasted nuts, and grassy undertones. Smooth texture with occasional protein crystals. Pairs beautifully with English ales, cider, or robust red wines.
Origin: La Mancha region, Spain
Milk Type: Manchega sheep's milk only
Aging Varieties: Fresco (2 weeks), Semicurado (3 months), Curado (6 months), Viejo (1+ year)
Rind Pattern: Distinctive zigzag pattern
PDO Status: Protected since 1984
Traditional Mold: Esparto grass molds
Made exclusively from Manchega sheep's milk in the La Mancha region. The distinctive zigzag pattern on the rind comes from traditional esparto grass molds. Each wheel must meet strict PDO regulations for authenticity.
Buttery, nutty flavor with a slight saltiness. Young: mild, fruity. Aged: developed caramel notes and slight crystallization. Pairs beautifully with Spanish wines, quince paste (membrillo), and Marcona almonds.
Origin: Nord-Pas-de-Calais, France
Aging Period: Minimum 5 weeks
Rind: Orange-red, washed
Historical Note: Created by monks in 962
AOC Status: Protected since 1976
One of the oldest French cheeses, originally made by monks of the Maroilles Abbey. Washed repeatedly with brine during aging, developing its characteristic orange rind and robust aroma.
Strong, pungent aroma with a surprisingly mild, creamy flavor. Notes of salt and butter with earthy undertones. Pairs well with strong Belgian beers and robust red wines. Traditional in regional dishes like Flamiche aux Maroilles.
Origin: Lombardy, Italy
Base: Cream from cow's milk
Fat Content: 60-75%
Texture: Smooth, spreadable
Style: Fresh cream cheese
Shelf Life: 1-2 weeks
Traditional Use: Essential in Tiramisu
Made from the cream of cow's milk, heated and curdled with citric or tartaric acid. The whey is drained through cheesecloth to achieve its characteristic smooth, creamy texture.
Sweet, creamy flavor with subtle milky notes. Silky, buttery texture. Essential in Italian desserts like tiramisu and cheesecakes. Also excellent in savory applications. Pairs well with fresh fruits, coffee flavors, and sweet wines.
Aging Period: 2-24 months
Color: Bright orange
Texture: Hard, cannonball-like
Rind: Gray, cratered
Historical Note: Created at request of Louis XIV
Colored with annatto, giving its distinctive orange hue. The unique cratered rind develops through the action of cheese mites during aging. Each wheel is regularly brushed and turned during maturation.
Young: Mild and buttery. Aged: Complex, nutty with caramel notes and slight crunch from protein crystals. Pairs excellently with Belgian beers, robust red wines, and traditional French cider.
Aging Period: Minimum 45 days
Distinctive Feature: Dark ash line through middle
AOC Status: Protected since 2000
Historical Origin: Created by 19th century farmers
Originally made from leftover evening milk topped with morning milk, separated by ash to prevent rind formation. Modern production replicates this appearance with vegetable ash between two layers of curd.
Creamy, mild flavor with slight bitterness from the ash line. Aromatic with hints of fruit and nuts. Pairs well with Jura wines, particularly Vin Jaune. Excellent on cheese boards with crusty bread and fresh fruits.
Aging Period: 10 days to 6-8 weeks
Shape: Heart, brick, log, or cylinder
AOC Status: Protected since 1969
Historical Note: One of France's oldest cheeses (6th century)
Made from raw milk using traditional methods. The heart shape allegedly originated during the Hundred Years War when French maidens gave them to their English lovers. Each cheese develops a natural white bloomy rind during aging.
Mushroomy aroma with a salty, sharp flavor that becomes more pronounced with age. Similar to Camembert but saltier and grainier. Pairs well with Normandy cider, light red wines, and crusty baguettes.
Origin: North Holland, Netherlands
Milk Type: Cow's milk from North Holland only
Aging Classifications: Young (4 weeks) to Extra Aged (1+ year)
PDO Status: Protected designation
Fat Content: Minimum 48%
Made exclusively in North Holland province using strict traditional methods. The unique soil composition of the region affects the milk's characteristics. Each wheel is carefully aged on wooden shelves and regularly turned.
Sweet and creamy when young, developing intense caramel and butterscotch notes with age. Distinctive crystallization in aged versions. Pairs excellently with Dutch beer, aged ports, or traditional genever.
Created: 1893
Fat Content: 27%
Developed as Norway's answer to Gouda cheese. Made using modern production methods while maintaining traditional Norwegian dairy practices. Each wheel is carefully aged to develop its characteristic mild flavor.
Mild, slightly sweet flavor with buttery notes. Excellent melting properties. Popular in Norwegian cuisine, especially in sandwiches and gratins. Pairs well with Norwegian flatbread, fresh fruits, and light beers.
Origin: Nablus, Palestine
Milk Type: Sheep's milk or goat's milk
Distinctive Feature: Flavored with mahleb and mastic
Traditional Use: Essential in knafeh
Made using traditional Palestinian methods. The cheese is boiled in brine and flavored with mahleb (cherry pit spice) and mastic resin. Can be stored in brine for up to a year, developing a firmer texture and saltier taste.
Salty with distinctive aromatic notes from mahleb and mastic. Excellent melting properties. Essential in Middle Eastern desserts, particularly knafeh. Also enjoyed as a table cheese or grilled.
Origin: Corsica, France
Milk Type: Sheep's milk
Production Area: Niolo Valley
Traditional Season: Spring to early summer
Made in the high mountain pastures of Corsica using milk from sheep grazing on aromatic herbs and flowers. Traditional production methods passed down through generations of Corsican shepherds.
Complex flavor profile reflecting the diverse mountain flora. Notes of wild herbs and flowers with a slightly sharp finish. Pairs well with Corsican wines, particularly Patrimonio reds, and traditional charcuterie.
Origin: French Basque Country and Béarn
Milk Type: Raw sheep's milk (Manech and Basco-Béarnaise breeds)
AOC Status: Protected since 1980
Historical Note: One of the oldest cheeses in Europe
Production Season: Traditional winter production
Made in the valleys between Ossau and Iraty in the Pyrenees. Uses milk from sheep grazing on mountain pastures. Traditional production methods date back thousands of years. Each wheel is carefully aged in mountain caves or cellars.
Complex nutty and fruity flavors with hints of olive and mountain herbs. Develops toasted wheat notes with age. Pairs beautifully with Jurançon wines, black cherry preserves, and Basque cider. Essential in regional cuisine.
Aging Period: Minimum 12 months
Color: Deep gold
Style: Premium aged Gouda
Producer: Westland Kaasspecialiteiten
Made using traditional Dutch cheese-making methods with specific cultures. Aged for an extended period to develop its signature crystallization and complex flavor profile. Each wheel is carefully monitored during maturation.
Rich, deep caramel flavor with pronounced protein crystals. Notes of butterscotch and toasted nuts. Pairs excellently with full-bodied red wines, aged ports, and Dutch beer. Perfect for cheese boards and cooking.
Created: 1893 by Trappist monks
Historical Note: Based on Port Salut recipe
Originally made by Trappist monks at Oka Abbey using a secret recipe. Now produced commercially while maintaining traditional methods. Regular washing during aging develops its distinctive aroma and flavor.
Smooth, creamy texture with a distinctive aroma. Flavors range from mild to pungent depending on age. Notes of butter and nuts with slight sweetness. Pairs well with Canadian ice wines, fruity reds, and crusty breads.
Origin: Oaxaca, Mexico
Style: String cheese (pasta filata)
Texture: Semi-soft, stringy
Color: White
Also Known As: Quesillo
Traditional Use: Mexican cuisine
Made using the pasta filata method, similar to mozzarella. The curd is stretched into long ribbons and wound into a ball. Traditional production requires specific temperature and humidity conditions found in Oaxaca.
Mild, buttery flavor with excellent melting properties. String-like texture perfect for pulling apart. Essential in Mexican dishes like quesadillas and tlayudas. Pairs well with Mexican beer, tequila, and fresh salsas.
Fat Content: 29-32%
Producer: Valio
Created: 1980
Modern Finnish cheese developed to suit local tastes. Made using high-quality Finnish milk. The production process is carefully controlled to achieve consistent quality and characteristic mild flavor.
Mild, buttery flavor with slight sweetness. Excellent melting properties. Popular in Finnish cuisine, especially in gratins and sandwiches. Pairs well with Finnish rye bread, fresh vegetables, and light beers.
Origin: Emilia-Romagna and Lombardy, Italy
Aging Period: Minimum 12 months, up to 36+ months
Wheel Size: 40kg average
Historical Note: Production methods unchanged since 13th century
Made exclusively from evening and morning milk from cows fed on local forage. Each wheel requires 550 liters of milk. Natural whey starter and calf rennet are the only additives allowed. Aged in historic aging rooms with careful turning and brushing.
Complex crystalline structure with intense umami flavors. Notes of fruit, nuts, and beef broth. Younger versions are more milky, while aged ones develop intense savory notes. Pairs beautifully with aged balsamic vinegar, Lambrusco, and fresh fruits.
Origin: Lazio, Sardinia, and Tuscany, Italy
Milk Type: Fresh whole sheep's milk
Aging Period: Minimum 5 months, up to 8 months
Historical Note: Ancient Roman legions' staple food
Production Season: October to July
Made using traditional methods dating back to Roman times. The curd is heated twice and shaped in traditional molds. Each wheel is salted multiple times during aging, developing its characteristic sharp flavor.
Sharp, salty flavor with slight piquancy. More intense and saltier than other pecorino cheeses. Essential in Roman cuisine, particularly with pasta dishes. Pairs well with full-bodied red wines and honey to balance its intensity.
Origin: Pays de la Loire, France
Created: 1816 by Trappist monks
Historical Note: First commercialized monastery cheese
Originally created by Trappist monks after the French Revolution. The recipe was later sold and commercialized. Modern production maintains the traditional washing technique that creates its distinctive rind.
Mild, buttery flavor with slight tanginess. Smooth, creamy texture. Popular as a table cheese. Pairs well with light white wines, fresh fruits, and crusty bread. Excellent melting properties for cooking.
Origin: Po Valley, Italy
Varieties: Dolce (mild), Piccante (sharp)
Aging Period: 2-3 months (Dolce), 4+ months (Piccante)
Shape: Various (pear, sausage, cone)
Made using the pasta filata method. The curd is stretched and shaped by hand into its characteristic forms. Different aging periods and rennet types create distinct flavor profiles.
Dolce: Mild, buttery flavor. Piccante: Sharp, complex with spicy notes. Both excellent for cooking and melting. Pairs well with Italian red wines, cured meats, and Mediterranean olives.
Aging Period: Minimum 2 weeks
Shape: Square
AOC Status: Protected since 1972
Historical Note: One of oldest Norman cheeses (12th century)
Made using traditional Norman methods. The curd is carefully ladled into square molds and aged in humid cellars. Regular washing develops its characteristic orange-brown rind.
Full-flavored with notes of butter and hazelnuts. Creamy, smooth texture becomes more pronounced with age. Pairs beautifully with Normandy cider or Calvados. Traditional with crusty bread and apples.
Origin: Berry, France
Shape: Pyramid
Aging Period: 10-20 days
Nickname: "Eiffel Tower of Goat Cheeses"
Distinctive pyramid shape comes from traditional molds. Made with milk from goats grazing on Loire Valley pastures. Natural rind develops during careful aging in climate-controlled rooms.
Fresh, delicate flavor when young, developing more intense, nutty notes with age. Characteristic goat's milk tanginess. Pairs excellently with Sauvignon Blanc from the Loire Valley.
Origin: Belluno Province, Italy
Aging Classifications: Fresh to Extra Aged (12+ months)
PDO Status: Protected since 2010
Production Area: Piave River Valley
Made from milk of cows grazing in the Dolomites. Different aging periods create distinct varieties: Fresco, Mezzano, Vecchio, Vecchio Selezione Oro, and Vecchio Riserva.
Sweet and creamy when young, developing intense, complex flavors with age. Notes of tropical fruit and nuts in aged versions. Pairs well with Italian white wines and honey.
Origin: Island of Pag, Croatia
Milk Type: Sheep's milk (Pag sheep)
Aging Period: Minimum 6 months
Unique Feature: Sheep graze on salt-sprayed herbs
Awards: Multiple international gold medals
Made from milk of indigenous Pag sheep that graze on aromatic herbs covered in sea salt spray. Traditional production methods passed down through generations of island families.
Complex flavor profile with distinct notes of herbs and salt air. Sharp, tangy taste with slight crystallization. Pairs excellently with Croatian wines, particularly Plavac Mali.
Origin: Enna, Sicily, Italy
Distinctive Feature: Flavored with saffron
Aging Period: Minimum 60 days
Color: Yellow (from saffron)
DOP Status: Protected since 2011
Unique cheese made with whole black peppercorns and local saffron. Legend says it was created to cure Queen Blanca's depression. Each wheel contains precisely measured amounts of saffron and pepper.
Sweet and aromatic from the saffron, with spicy notes from the pepper. Complex flavor profile with slight sheepy notes. Pairs well with Sicilian white wines and local honey.
Milk Type: Cow's, goat's, or mixed milk
Production Area: Picos de Europa mountains
Made in the limestone caves of the Picos de Europa mountains. Natural blue-green mold develops during aging in the humid cave environment. Each cheese is hand-turned and monitored throughout aging.
Strong, spicy flavor with buttery undertones. Complex minerality from cave aging. Pairs wonderfully with Asturian cider, sweet dessert wines, and local honey. Traditional in regional cuisine.
Origin: Central Europe (Germany, Austria)
Fat Content: 0.2% to 40%
Texture: Creamy, smooth
Production Method: Acid-set, strained
Shelf Life: 1-2 weeks refrigerated
Made by warming soured milk until it curdles. The curds are strained through cheesecloth to achieve desired consistency. No rennet is used in traditional production. Different fat contents are achieved through milk selection and processing.
Mild, slightly tangy flavor with subtle sweetness. Smooth, creamy texture. Popular in both sweet and savory applications. Essential in German baking and cooking. Excellent base for dips and spreads.
Origin: Serra da Estrela mountains, Portugal
Milk Type: Raw sheep's milk (Bordaleira Serra da Estrela and Churra Mondegueira breeds)
Aging Period: 30-120 days
Texture: Buttery, semi-soft to creamy
Coagulant: Cardoon thistle flower
Nickname: "King of Portuguese Cheeses"
Made using traditional methods in the highest mountain range of mainland Portugal. The distinctive use of cardoon thistle as a vegetable rennet creates unique flavors. Each cheese is carefully aged in temperature and humidity-controlled rooms.
Rich, complex flavor with subtle herbaceous notes from the thistle rennet. Buttery texture that becomes more intense with age. Can be eaten young and soft or aged and firm. Pairs excellently with Portuguese red wines and quince paste.
Origin: Sardinia, Italy
Aging Period: 6 months to 2 years
Production Area: Entire island of Sardinia
Also Known As: Fiore Sardo when made with raw milk
Made following ancient Sardinian traditions. Raw milk version (Fiore Sardo) is still produced by shepherds in mountain huts. Each cheese is smoked lightly with local woods and aged on wooden shelves.
Sharp, slightly smoky flavor with rich, complex notes. Develops piquant crystallization with age. Excellent for grating when aged. Pairs wonderfully with Sardinian Cannonau wine and local honey.
Origin: Yorkshire Dales, England
Milk Type: Cow's milk (also sheep's and goat's versions)
Aging Period: 3-4 weeks minimum
Texture: Crumbly, moist
Rind: Natural, gray-white
Protected Status: PDO
Historical Note: Ancient monastic cheese recipe
Made using traditional methods in the Yorkshire Dales. The unique microflora of the region contributes to its distinctive flavor. Each cheese develops its characteristic texture through careful handling during production.
Mild, lemony flavor when young, developing more complex, honeyed notes with age. Distinctive sweet, milky aroma. Pairs beautifully with Yorkshire ales, fruit cakes, and local honey.
Origin: Gruyère region, Switzerland
Made exclusively in copper vats using raw milk from cows fed on Alpine pastures. Each wheel is carefully turned and brushed with brine during aging in climate-controlled caves. Different aging periods create distinct varieties.
Complex flavors ranging from fruity to earthy, with notes of toasted nuts and caramel. Develops small crystals with age. Essential in fondue and French onion soup. Pairs beautifully with Swiss white wines and fresh pears.
Origin: Valais, Switzerland
AOC Status: Protected since 2003
Historical Note: Traditional Alpine herders' cheese
Name Origin: From "racler" (to scrape)
Made from milk of cows grazing Alpine pastures. Each wheel is regularly brushed with brine during aging. Traditional serving involves melting the cheese surface and scraping onto plates.
Rich, creamy flavor with nutty undertones. Exceptional melting properties. Traditionally served with potatoes, pickled onions, and charcuterie. Pairs well with crisp white wines, particularly Swiss Fendant.
Milk Type: Raw cow's milk (Abondance, Montbéliarde, Tarine breeds)
AOC Status: Protected since 1958
Name Origin: From "reblochon" (second milking)
Historically made from the rich second milking of cows. The rind is washed with whey during aging and develops its characteristic orange color. Each wheel is aged in humid cellars.
Nutty, subtle flavor with creamy texture. Delicate mushroom aroma. Essential in tartiflette. Pairs beautifully with Savoie wines, particularly Roussette de Savoie.
Origin: Leicestershire, England
Texture: Hard, flaky
Color: Deep orange-red
Historical Note: Originally called Leicester Cheese
Colored with annatto for distinctive orange-red hue. Traditional cloth-binding allows proper aging. Made using similar methods to Cheddar but with moister curd and different cultures.
Slightly sweet and nutty with a mellow flavor. Slightly crumbly texture becomes more complex with age. Pairs well with English ales, fruity white wines, and apple cider.
Origin: Roquefort-sur-Soulzon, France
Milk Type: Raw sheep's milk (Lacaune breed)
AOP Status: First cheese protected (1925)
Production Area: Causses caves only
Must be aged in natural Combalou caves of Roquefort-sur-Soulzon. The specific environment and native mold create its unique character. Each wheel is pierced to allow blue mold development.
Complex, intense flavor with sharp, tangy notes. Creamy texture with characteristic blue-green veining. Pairs excellently with Sauternes, sweet dessert wines, and walnuts. Called the "King of Cheeses" in France.
Origin: Roncal Valley, Navarra, Spain
Milk Type: Raw sheep's milk (Latxa and Rasa breeds)
Aging Period: Minimum 4 months
PDO Status: First Spanish cheese protected (1981)
Production Season: December to July
Made in the Pyrenean valleys using traditional methods. Each wheel is pressed by hand and aged in mountain caves. The specific microclimate influences the cheese's development.
Strong, piquant flavor with buttery notes. Slightly granular texture develops with age. Pairs well with robust Spanish red wines, particularly from Navarra. Traditional in Basque cuisine.
Origin: Ragusa and Syracuse provinces, Sicily
Milk Type: Raw cow's milk (Modicana breed)
Shape: Rectangular block
Also Known As: Caciocavallo Ragusano
Made using pasta filata technique. Traditionally aged hanging from wooden beams. Each cheese develops a golden-yellow rind during aging in historic stone buildings.
Sweet and spicy when young, becoming sharper with age. Complex flavors from local herbs in cow's diet. Pairs well with Sicilian red wines and traditional antipasti.
Milk Type: Raw or thermized cow's milk
AOC Status: Protected since 1955
Production Area: Monts Dore region
Historical Note: Louis XIV's favorite cheese
Made from milk of cows grazing volcanic pastures. Each cheese is aged on rye straw mats, developing its distinctive gray-mottled rind. Farmhouse versions (Fermier) are made with raw milk and aged in stone cellars.
Rich, creamy texture with earthy, nutty flavors. Notes of mushrooms and hay. The rind contributes mineral notes from volcanic terroir. Pairs beautifully with Côtes d'Auvergne wines and rye bread.
Origin: Central Switzerland
Aging Period: Minimum 18 months, typically 24-36 months
Texture: Extra-hard
AOC Status: Protected since 2002
Historical Note: One of oldest European cheeses
Traditional Use: Grating and cooking
Made in copper vats using milk from cows grazing Alpine pastures. Each wheel is pressed, brined, and aged for extensive periods. Regular brushing and turning during aging develops its hard rind.
Intense, complex flavor with notes of toasted nuts and brown butter. Slightly spicy with a long finish. Often used like Parmesan. Pairs well with robust red wines and traditional Swiss dishes.
Origin: Leicestershire, Nottinghamshire, and Derbyshire, England
Varieties: Blue and White
Aging Period: 9-12 weeks
Nickname: "King of English Cheeses"
Production: Only 6 dairies authorized
Made following strict PDO regulations. Blue variety is pierced with needles to encourage blue mold growth. Each cylinder is carefully aged in temperature-controlled rooms. Cannot be pressed or made in Stilton village.
Complex, tangy flavor with sweet undertones. Blue version has peppery notes from blue veining. Creamy, crumbly texture. Classic with port wine, pears, and walnuts. Traditional Christmas cheese in Britain.
Style: Fresh, soft
Name Origin: From "stracca" (tired), referring to tired cows
Also Known As: Crescenza
Originally made from milk of cows returning from seasonal migration in the Alps. The tired cows' milk was believed to be richer. Modern production maintains the traditional mild, fresh character of the cheese.
Mild, milky flavor with slight tanginess. Soft, creamy texture perfect for spreading. Essential in Northern Italian cuisine. Excellent on focaccia or in pasta dishes. Pairs well with light white wines and fresh fruits.
Origin: Georgia (Caucasus)
Milk Type: Cow's, buffalo's, or goat's milk
Style: Brined, stretched-curd
Texture: Semi-firm, elastic
Shape: Round or braided
Traditional Use: Essential in Georgian cuisine
Made using a pasta filata technique similar to mozzarella. The curd is stretched in hot water, shaped, and brined. Can be smoked for additional flavor. Each region has its own specific production methods.
Salty, tangy flavor with excellent melting properties. Slightly sour notes with a stringy texture. Essential in Georgian dishes like khachapuri. Pairs well with Georgian wines and fresh herbs.
Milk Type: Raw cow's milk (Salers breed only)
Production Season: April 15 to November 15
AOC Status: Protected since 1961
Unique Requirement: Must be made in wooden gerles
Made only during grazing season from milk of Salers cows. Must be produced in traditional wooden vats (gerles). The calf must be present during milking according to tradition. Each wheel is carefully aged in mountain cellars.
Rich, complex flavor with notes of grass and wild flowers. Develops hazelnut and butter notes with age. Pairs excellently with robust red wines from Auvergne. Traditional in regional cuisine.
Origin: Val Taleggio, Lombardy, Italy
Aging Period: 6-10 weeks
Rind: Thin, pinkish-orange washed rind
Historical Note: Dating back to 10th century
Traditionally aged on wooden boards in caves of Val Taleggio. The rind is regularly washed with seawater solution. Each wheel develops its characteristic orange-pink rind through careful aging and washing.
Strong aroma but mild, fruity flavor with tangy notes. Becomes more intense with age. Melts beautifully for cooking. Pairs excellently with Italian red wines, fresh pears, and crusty bread. Traditional in risottos and polenta dishes.
Origin: Jura Mountains, Switzerland
Aging Period: Minimum 2.5 months
Name Origin: "Monk's Head", from monastery origins
Serving: Traditionally scraped into rosettes
Originally made by monks of Bellelay Abbey since 1192. Each wheel is carefully aged on wooden boards, regularly turned and brushed. The unique scraping method of serving was developed to maximize flavor release.
Complex, aromatic flavor that intensifies when scraped into rosettes. Notes of toasted nuts, wild flowers, and beef broth. Pairs wonderfully with Swiss white wines, particularly Chasselas. Traditional at festive occasions.
Origin: East Prussia (now Sovetsk, Russia)
Varieties: Regular, Smoked, Herb-crusted
Historical Note: Created by Dutch settlers in 19th century
Production: Now made in several European countries
Originally made by Dutch immigrants trying to recreate Gouda. The unique local conditions created a distinctly different cheese. Modern production includes regular washing of the rind during aging to develop its characteristic flavor.
Buttery, slightly spicy flavor with aromatic notes. Small irregular holes throughout. Smoked versions have additional depth of flavor. Pairs well with dark breads, beer, and robust white wines.
Origin: Savoie, French Alps
Milk Type: Cow's milk (partially skimmed)
Rind: Natural gray-brown, mold-spotted
IGP Status: Protected geographical indication
Historical Note: Traditional Alpine farmhouse cheese
Originally made from skimmed milk after cream was removed for butter making. Each wheel develops its distinctive gray rind naturally during aging in mountain caves. Regular turning and brushing create the characteristic appearance.
Rustic, earthy flavor with notes of mushrooms and grass. Subtle nutty undertones develop with age. Pairs wonderfully with Savoie wines, particularly Roussette. Traditional in mountain dishes like tartiflette and raclette.
Origin: Extremadura, Spain
Milk Type: Raw sheep's milk (Merino and Entrefino breeds)
Texture: Creamy to liquid interior
Coagulant: Vegetable rennet (cardoon thistle)
Serving Style: Top cut off and eaten with spoon
Made using traditional vegetable rennet from wild cardoon thistle flowers. The unique enzymatic action creates the characteristic creamy texture. Each cheese is carefully aged to develop its distinctive soft interior while maintaining its shape.
Intense, slightly bitter flavor from the vegetable rennet. Complex sheep's milk notes with a slightly spicy finish. Traditionally served by cutting off the top and scooping the creamy interior. Pairs excellently with Spanish red wines and honey.
Origin: Maestrazgo region, Spain
Milk Type: Sheep's or goat's milk
Shape: Distinctive volcano-like with central depression
Historical Note: Mentioned in Don Quixote
Traditional Area: Teruel, Castellón, and Tarragona
Made in distinctive wooden molds that create its characteristic volcano shape. Traditional production uses raw milk from local breeds. The cheese is pressed by hand and aged in mountain caves or cellars.
Clean, slightly sharp flavor with buttery notes. Goat's milk versions have a more pronounced tang. The texture becomes more granular with age. Pairs well with Spanish white wines and traditional membrillo (quince paste).
Origin: Veneto, Italy
Name Meaning: "Drunken cheese" in Italian
Treatment: Soaked in wine or grape must
Historical Note: Created during WWI to hide cheese from soldiers
Aged cheese is soaked in local wines such as Prosecco, Amarone, or Raboso. The wine-soaking tradition began as a way to hide cheese from Austrian soldiers during WWI. Each variety develops unique characteristics based on the wine used.
Complex flavor combining the sharpness of aged cheese with wine notes. Purple-tinged rind from wine soaking. Pairs naturally with the same wine used in production. Excellent with dried fruits and honey.
Origin: Balkans (Serbia, Romania, North Macedonia)
Milk Type: Whey cheese (sheep, goat, or cow)
Style: Fresh whey cheese
Texture: Soft, grainy
Production Method: Heat-precipitated whey proteins
Traditional Use: Both sweet and savory dishes
Shelf Life: Best consumed fresh
Made from the whey leftover after traditional cheese production. The whey is heated until proteins precipitate, then strained. This traditional method maximizes the use of milk and creates a nutritious product from what would otherwise be a byproduct.
Mild, slightly sweet flavor with a gentle milky taste. Light and delicate texture. Used in both sweet and savory Balkan dishes. Traditional in pastries and as a spread on bread. Pairs well with honey, fresh fruits, and herbs.
Origin: Canton of Fribourg, Switzerland
Aging Period: 6-12 weeks
AOP Status: Protected since 2005
Traditional Use: Essential for fondue
Production Season: Year-round
Made from raw milk of cows grazing on Alpine pastures. The cheese is washed with brine during aging, developing its characteristic orange-brown rind. Essential component of traditional moitié-moitié fondue.
Rich, fruity flavor with slight acidity. Excellent melting properties. Traditional in fondue when mixed with Gruyère. Pairs well with Swiss white wines, particularly Chasselas from Fribourg.
Origin: Jura Mountains, France/Switzerland
Production Season: August 15 to March 15
Texture: Soft, creamy to liquid
Packaging: Spruce bark box
AOP Status: Protected in both countries
Serving: Often baked in its box
Made only during winter months when cows come down from high pastures. Each cheese is bound with spruce bark and aged in wooden boxes, imparting distinctive woody notes. The bark helps maintain the cheese's shape as it ripens.
Rich, creamy texture with complex woody and mushroom notes. When warmed, becomes almost liquid. Traditionally served warm with potatoes and bread. Pairs beautifully with Jura wines, particularly Vin Jaune.
Origin: Valdeón Valley, León, Spain
Milk Type: Mixed cow's and goat's milk
Wrapping: Traditional maple leaves
Made in the mountainous Valdeón Valley and aged in natural caves. Traditionally wrapped in sycamore maple leaves, which help maintain humidity and impart subtle flavors. Blue-green veining develops naturally during cave aging.
Intense, spicy blue cheese flavor with buttery undertones. Less salty than other Spanish blues. Complex flavor from mixed milk. Pairs excellently with sweet dessert wines, honey, and walnuts. Traditional in regional cuisine.
Origin: Burträsk, Västerbotten, Sweden
Aging Period: Minimum 14 months
Created: 1872
Nickname: "The King of Cheeses" in Sweden
Production: Only made in one dairy
Made exclusively in Burträsk using a secret recipe. Legend says it was accidentally created by a dairy maid in 1872. The unique taste is believed to be influenced by the local bedrock and specific aging conditions.
Complex, intense flavor with sweet, bitter, and umami notes. Distinctive crystal formation during aging. Essential in Swedish cuisine, particularly in Västerbotten pie. Pairs well with Swedish aquavit and crisp white wines.
Milk Type: Cow's milk (traditionally sheep's milk)
Aging Period: 3 weeks to 4 months
PDO Status: Yorkshire Wensleydale protected since 2013
Historical Note: Dates back to 1150, Cistercian monks
Varieties: Plain, Blue, Cranberry, Ginger
Originally made by Cistercian monks from Roquefort. Modern production maintains traditional methods while adapting to current standards. Each cheese is carefully hand-crafted and aged in temperature-controlled rooms.
Fresh, clean flavor with honey notes. Supple, crumbly texture. Famous pairing with fruit cake and apple pie. Traditional Christmas cheese in Yorkshire. Pairs well with fruity white wines and traditional ales.
Origin: Bavaria, Germany
Also Known As: Bierkäse (Beer Cheese)
Name Meaning: "White Lacquer" due to rind
Traditional Use: Beer companion
Made using traditional Bavarian methods. The cheese is repeatedly washed with salt water during aging, developing its characteristic strong aroma and yellowish-white rind. Each wheel is aged until it reaches the perfect intensity.
Strong, pungent aroma with a spicy, tangy flavor. Becomes stronger and more complex with age. Traditional accompaniment to German beers, particularly wheat beers. Often served with dark bread and raw onions.
Origin: West Flanders, Belgium
Aging Period: 3-4 weeks
Rind: Washed, orange-brown
Shape: Small round wheels
Production: Artisanal
Produced in small batches using traditional Flemish methods. The cheese is regularly washed during aging with brine solution, developing its distinctive aroma and color. Each wheel is carefully monitored throughout the aging process.
Smooth, creamy texture with a robust flavor. Subtle sweetness balanced by earthy notes. Pairs excellently with Belgian abbey ales and strong beers. Traditional in Flemish cuisine, often used in cooking.
Origin: Greece (Various regions)
Milk Type: Sheep's or goat's milk (or mixture)
Name Meaning: "Sour cheese" in Greek
Texture: Hard, dry
Aging Period: Several months
Made using traditional Greek methods, where the milk is first allowed to sour naturally. The cheese is shaped into small balls or cones and dried in the sun. This ancient preservation method allows the cheese to be stored for extended periods.
Sharp, tangy flavor with a distinctive sour note. Very dry and crumbly texture. Often used grated over pasta dishes or in traditional Greek recipes. Pairs well with robust Greek red wines and olives. Excellent in salads and baked dishes.
Origin: Cornwall, England
Wrapping: Nettle or wild garlic leaves
Name Origin: "Gray" spelled backward
Created: 1980s
Made from a traditional Caerphilly-style recipe. Each wheel is wrapped in nettle leaves (or wild garlic leaves for Wild Garlic Yarg), creating distinctive patterns and imparting subtle flavors. The leaves are carefully harvested and sterilized before use.
Creamy under the rind, with a fresh, lemony center. Nettle-wrapped version has mushroomy notes, while wild garlic version has subtle garlic undertones. Pairs well with crisp white wines and traditional English cider. Excellent on cheese boards with fresh fruits.
Origin: Newtownards, Northern Ireland
Aging Period: 12-16 weeks
Texture: Creamy, dense
Production: Artisanal, small-batch
Inspiration: Stilton-style cheese
Handmade using raw milk from a single local herd. The cheese is pierced to encourage blue mold development and aged in carefully controlled conditions. Each wheel is turned regularly during aging to ensure even development of the blue veining.
Rich, complex flavor with a balanced salt content. Buttery texture with a sharp, spicy blue note. Natural rind adds earthy notes. Pairs excellently with port wine, honey, and walnuts. Perfect for cheese boards and cooking.
Origin: Zamora Province, Spain
Milk Type: Raw sheep's milk (Churra and Castellana breeds)
Texture: Hard, compact
PDO Status: Protected since 1993
Rind: Dark brown to black, zigzag pattern
Weight: 1-3.5 kg wheels
Made exclusively from milk of local sheep breeds grazing on Zamoran pastures. The distinctive zigzag pattern on the rind comes from traditional reed molds. Each wheel is pressed, salted, and aged in controlled humidity chambers.
Rich, buttery flavor with slight piquancy. Develops small eyes and tyrosine crystals with age. Complex sheep's milk notes with hints of nuts and dried fruits. Pairs excellently with Spanish red wines, particularly from Toro and Ribera del Duero.
Origin: Serra da Estrela region, Portugal
Coagulant: Cardoon thistle
Texture: Soft to semi-soft
Aging Period: 30-40 days
Season: Late autumn to early spring
Made using traditional Portuguese methods in the mountain region of Serra da Estrela. The cheese is coagulated using wild cardoon thistle flowers, following ancient practices. Each cheese is carefully aged in stone cellars with specific humidity levels.
Complex, slightly spicy flavor with herbal notes from the thistle rennet. Creamy texture that becomes firmer with age. Pairs wonderfully with Portuguese white wines, particularly Vinho Verde. Traditional with crusty bread and quince paste.
Style: Swiss-inspired Dutch cheese
Eyes: Large, regular holes
Name Meaning: "Swiss" in Dutch
Dutch interpretation of Swiss-style cheese making. Produced using specific cultures that create the characteristic eye formation. Each wheel is carefully aged in temperature-controlled rooms to ensure proper eye development.
Sweet, nutty flavor with slight acidity. Smooth, firm texture with distinctive holes. Excellent melting properties. Pairs well with Dutch and Belgian beers, particularly amber ales. Perfect for traditional Dutch cheese fondue.