Cheese is a universal favourite, adding richness to various dishes worldwide. TasteAtlas, a renowned guide for traditional food, has compiled a list of the top cheeses based on over 1,378 catalogued cheeses and 24,296 user ratings.
The following ten standout selections are must-tries for cheese lovers everywhere.
PARMIGIANO REGGIANO (ITALY)
Originating from Italy, Parmigiano Reggiano is often heralded as one of the finest cheeses worldwide. Made from raw, semi-skimmed cow’s milk, this cheese offers a complex nutty flavour with subtle sweetness. It’s hard, gritty texture develops over time, as it can be aged for up to 12 months.
Strict regulations govern Parmigiano’s production, ensuring that each wheel is of the highest quality. Aged Parmigiano Reggiano is a staple in Italian cuisine, often grated over pasta, risotto, and soups. It enriches dishes with a creamy depth, making it a versatile ingredient in the kitchen.
MOZZARELLA DI BUFALA CAMPANA (ITALY)
Soft, Mild, and Perfect for Caprese Salad
Mozzarella di Bufala Campana is a soft, creamy cheese made exclusively from the milk of domestic water buffalo in the Campania region of Italy. While many types of buffalo mozzarella are blends of cow and buffalo milk, the authentic version uses only buffalo milk, which is higher in calcium and protein yet lower in cholesterol.
This cheese, typically sold in brine, is mild with a slightly tangy finish. It pairs wonderfully with a range of antipasti, with Caprese salad being the most popular dish. Its melt-in-your-mouth texture makes it an essential ingredient for pizza and other Italian delicacies.
STRACCHINO DI CRESCENZA (ITALY)
Creamy, Buttery, and Ideal for Spreading
Stracchino di Crescenza is an Italian cheese known for its rich, creamy consistency. Traditionally made from cow’s milk, it also sometimes incorporates buffalo milk. The cheese is incredibly soft and spreadable, offering mild, sweet, and fruity flavours.
Originating in Lombardy’s Po Valley, Stracchino is now produced across various regions, including Piedmont, Veneto, and Liguria. It’s commonly served with fresh fruits, cold cuts, and fruity white wine. Stracchino can also be used on pizza, pasta, or as a topping for polenta. Its name, derived from the word stracca, meaning “tired,” refers to the cows’ rich milk after migrating through the Alps.
GRAVIERA NAXOU (GREECE)
Refreshing and Light with a Century of Tradition
Graviera Naxou, a Greek cheese from the island of Naxos, has been produced for over a century. Made from cow’s milk or a mixture of sheep and goat milk, it features a thin rind and a light yellow interior dotted with tiny holes. Its hard texture and refreshing taste make it a popular table cheese.
Graviera Naxou is made using local breeds of animals that graze on island herbs, lending a unique flavour to their milk. It is often sliced and served as an appetizer, fried for a snack, or grated over pasta. The cheese has a fat content of 40% and a moisture content of 38%, giving it a light yet rich taste.
QUEIJO SERRA DA ESTRELA (PORTUGAL)
Traditional, Creamy, and Rich in History
Portugal’s Serra da Estrela cheese, made from the milk of Bordaleira Serra da Estrela and Churra Mondegueira sheep, is the country’s most iconic cheese. It has been produced in the Serra da Estrela mountain region for centuries, with a semi-soft texture and a clean, slightly sour flavour.
The cheese is crafted using thistle extract as a coagulant, and the ripening process occurs in cold, humid environments. Traditionally, this cheese is enjoyed as an appetizer or dessert, paired with local wines and cornbread. Its international recognition and historical significance make it the pride of Portugal’s cheese-making tradition.
BURRATA (ITALY)
Soft, Luxurious, and Best Enjoyed Fresh
Burrata, meaning “buttered,” is a handcrafted cheese from Southern Italy’s Puglia region. Made from cow’s milk, it has a delicate outer shell of mozzarella filled with creamy curd and rich cream. The result is a luxurious, melt-in-your-mouth texture.
Best eaten fresh, Burrata pairs wonderfully with simple accompaniments like tomatoes, prosciutto, or bruschetta. It also works well as a pizza topping. For the full flavour experience, consume it within 24 hours of production.
SAINT-ANDRÉ (FRANCE)
Heavenly and Rich with a Creamy Texture
Saint-André, a French triple-cream cheese, lives up to its reputation as “heavenly.” Made from cow’s milk in Normandy, it has a bloomy rind with a dense, creamy interior. Its flavours are rich, buttery, and slightly tangy, making it perfect to pair with crusty bread, pears, or rosé wine.
With a fat content of 75%, Saint-André is a decadent treat. Its smooth, velvety texture makes it a popular choice for cheese platters or a luxurious spread.
REBLOCHON (FRANCE)
Nutty, Fruity, and Full of History
Reblochon is a semi-hard French cheese made from unpasteurized cow’s milk. Its distinct flavour comes from a nutty, slightly fruity taste, and its texture is firm yet creamy. The cheese’s name stems from a story in which farmers secretly made cheese to avoid paying milk taxes.
Reblochon’s orange rind and ivory body make it visually striking, while its rich flavour makes it ideal for melting over baked potatoes or serving with crusty bread.
PLJEVALJSKI SIR (MONTENEGRO)
Rich, Creamy, and Perfect for Tradition Lovers
Pljevaljski Sir, a Montenegrin cheese, is made from raw cow’s milk and aged in wooden barrels. Its creamy texture and robust flavour make it a staple in Montenegrin cuisine.
Traditionally matured in brine, Pljevaljski Sir is popular across the country. There’s even an annual cheese festival, Dani Pljevaljskog Sira, dedicated to this beloved cheese.
MONT D’OR (FRANCE)
Unique, Soft, and Best Enjoyed Like Fondue
Mont d’Or, also known as Vacherin du Haut-Doubs, is a French cheese from the Haut-Doubs region. Made from raw cow’s milk, it has a creamy, liquid-like interior. Encased in spruce bark and a wooden box, Mont d’Or has a full, sweet flavour with hints of grass.
When fully ripe, Mont d’Or can be eaten like fondue, making it perfect for dipping crusty bread or pairing with sparkling wines.