Hands up if cheese is your love language. Whether grated over pasta, melting on a sandwich or sliced on a cracker, cheese is arguably one of the most beloved ingredients across the globe. From French Camembert to Mexican Oaxaca, each type of cheese brings something delicious to the board. Here’s a taste tour of the best cheeses from around the world.
France – Brie, Camembert & Roquefort
France and cheese go together like baguettes and berets. Being one of the world’s leading wine producers, you can guarantee their cheese is equally delicious. Brie is often called the ‘Queen of Cheese’ for its soft, creamy texture and mild buttery flavour.
Camembert, its funkier cousin, is also a soft-ripened cheese but packs a bolder punch. Then there’s Roquefort, France’s answer to blue cheese, which is aged in caves and famously made with sheep’s milk. Rich, salty and veined with blue mould, it’s not for the faint-hearted, but for the connoisseurs.
Elevate your cheese board with this recipe for Cherry Chutney with Oven Roasted Camembert.
Germany – Limburger & Allgäuer Bergkäse
Limburger is the cheese that’s built its entire reputation on being unapologetically stinky. Made from cow’s milk and surface-ripened with Brevibacterium linens (the same bacteria found on human skin – yep, really!), it smells like old socks but tastes surprisingly tame and creamy. It’s still loved in sandwiches, especially when served with raw onions and rye.
Then there’s Allgäuer Bergkäse, a firm, nutty Alpine cheese made in southern Germany’s mountainous Allgäu region. It’s aged for months, sometimes over a year, and makes for excellent melting cheese – think gooey käsespätzle pasta or rich fondues.
Greece – Feta
Crumbly, tangy and stored in brine, feta is Greece’s gift to salads, pastries and grilled dishes. It’s arguably one of the best types of cheese. Traditionally made from sheep’s milk or a mix of sheep and goat, its sharpness cuts through rich dishes and shines in a Greek salad or baked into spanakopita. It’s a salty masterpiece.
Try this recipe for Whipped Feta & Cream Cheese with Green Olive Salsa Verde.
India – Paneer
Unlike most types of cheese, paneer doesn’t melt, making it perfect for hot curries and fried dishes. This mild, firm cheese is a staple in Indian households and is often used in dishes like palak paneer (spinach curry) or paneer tikka. Made from a simple combination of milk and lemon juice, it’s incredibly easy to make at home.
Italy – Parmigiano Reggiano, Mozzarella & Gorgonzola
Italian cheeses are indulgent. Parmigiano Reggiano, often dubbed the ‘King of Cheeses,’ is a nutty, crystalline hard cheese that takes at least a year to age. Mozzarella di Bufala – especially the fresh, milky variety made from buffalo milk – is a pizza and caprese salad essential.
Burrata, with its creamy stracciatella-filled centre, is mozzarella’s more indulgent, oozy cousin and a show-stopper on any plate. For blue cheese lovers, Gorgonzola offers a creamy, tangy kick that’s perfect crumbled over risotto or paired with pears.
Grate Parmigiano Reggiano over this Gnocchi in a Creamy Basil Pesto Sauce. Still hungry? Learn about the difference between Grana Padano and Parmigiano Reggiano.
Japan – Sakura Cheese
Cheesemaking in Japan didn’t really take off until the 20th century, but leave it to the Japanese to create something beautifully refined. Sakura Cheese, made by Kyodo Gakusha Shintoku Farm in Hokkaido, is a Camembert-style cheese wrapped in salted cherry blossom leaves. It’s soft, creamy, floral and an ode to Japan’s sakura season in dairy form.
Mexico – Queso Fresco & Oaxaca
Mexico offers a whole family of cheeses, but Queso Fresco is the everyday favourite – soft, crumbly and lightly salty, often sprinkled over tacos and enchiladas. Then there’s Oaxaca (pronounced wa-ha-ka), a stretchy, mozzarella-like cheese that’s perfect for melting – this is basically Mexico’s version of string cheese, but way better!
Middle East – Labneh & Halloumi
Labneh is technically a cheese, although it looks and spreads more like yoghurt. Made from strained yoghurt, it’s creamy, tangy and dreamy drizzled with olive oil and herbs.
Halloumi, loved across Cyprus, Lebanon and the Levant, is a firm, brined cheese with a high melting point – so you can fry it, grill it, or even throw it on a braai. Yes, it squeaks when you chew it; those who love this type of cheese know that’s part of its charm.
Enjoy these Braaied Chicken Kebabs with Labneh & Green Salad. Love halloumi? Try this recipe for Zaalouk with Fried Halloumi and Toasted Pita.
South Africa – Boerenkaas & Local Cheddar
South Africa’s cheese scene is small but mighty. With multiple farming regions across the Western Cape, artisanal producers are doing incredible things with cow and goat’s milk, to create unique types of cheese. Boerenkaas – literally ‘farmer’s cheese’ – is a traditional Dutch-style Gouda cheese made locally. South African cheddar, often aged for up to 18 months, is rich, sharp and proudly homegrown.
Spain – Manchego
From the heart of La Mancha, Manchego is made from sheep’s milk and aged in natural caves. It’s firm, buttery and faintly tangy with a distinct zigzag rind. It pairs beautifully with quince paste, olives and Spanish wine – it doesn’t get better than this!
Switzerland – Emmental & Gruyère
Knives and cheese are two of Switzerland’s biggest and best exports. Emmental, with its iconic holes (or ‘eyes’), is mild and nutty – ideal for sandwiches or melting into fondue. Gruyère, often used in French onion soup and croque monsieur, is a little saltier and more complex. Melt these together and you’ve got the ultimate fondue base.
Enjoy the Gruyère in this popular ski lodge dish, Tartiflette Savoyarde.
The Netherlands – Gouda & Edam
The Dutch know a thing or two about cheese wheels. Gouda, one of their most popular types of cheese, is mellow and slightly sweet; it becomes firmer and more caramel-like with age – true gouda lovers know! Edam, often encased in red wax, is semi-hard with a gentle nutty profile. Both are versatile and taste excellent on crackers or melted into toasties.
United Kingdom – Cheddar & Stilton
A good English cheddar is hard to beat! Mature cheddar is sharp, crumbly and versatile – grate it, melt it, slice it. Stilton, on the other hand, is England’s take on blue cheese. It’s creamier and milder than French Roquefort, making it great for first-time blue cheese tasters.
Try this Dirty Martini with Stilton-stuffed Olives.
United States – Monterey Jack & American Cheese
American cheese often gets a bad rap, but there’s no denying its melt factor on a smash burger. Thankfully, that’s not all the U.S. has to offer. There’s also Monterey Jack, a semi-hard cheese originally made by Franciscan monks in California. Mild and creamy on its own, it’s also the base for Pepper Jack, jazzed up with jalapeños and spices.
Don’t toss your Parmesan rinds. Make the most of them with these infusions.
