14 Irresistible Cheeses From Around The World You’ll Probably Want To Taste At Least Once

Cheese lovers know there’s a whole world of flavors beyond the grocery store basics. Starting from creamy European classics to crumbly Latin American treasures, each cheese tells the story of its homeland through unique aging processes, milk sources, and traditional techniques.

Ready your crackers and pour a glass of good drink as we explore 14 unforgettable cheeses that deserve a spot on your culinary bucket list.

Disclaimer:
The information provided in this article is intended for general educational and entertainment purposes. Mentions of alcoholic beverages are included solely for cultural and culinary context and do not constitute endorsement or encouragement of consumption. Always follow local guidelines and enjoy responsibly. Product availability, flavor characteristics, and traditional practices may vary by region.

1. Brie: France’s Buttery Masterpiece

Nicknamed ‘The Queen of Cheeses,’ Brie melts in your mouth with its buttery, mushroomy goodness. The edible white rind adds a subtle earthiness that perfectly complements the creamy interior.

French cheesemakers have perfected this soft cow’s milk delicacy over centuries. Each wheel develops more complex flavors as it ripens, transforming from mild and milky to intensely aromatic with notes of truffle and nuts.

2. Parmigiano-Reggiano: Italy’s Aged Treasure

Nothing compares to the nutty, crystalline crunch of genuine Parmigiano-Reggiano. Aged for at least 24 months, this Italian heavyweight develops those delightful protein crystals that pop between your teeth.

Made exclusively in specific provinces of Italy under strict regulations, authentic wheels are branded with unmistakable pin-dots. The complex savory umami flavor makes it both a stellar table cheese and the secret weapon in countless Italian dishes.

3. Manchego: Spain’s Sheep Milk Sensation

Crafted from the milk of Manchega sheep, this Spanish classic sports a distinctive herringbone pattern on its rind. The flavor starts slightly sweet with hints of grass and lanolin, finishing with a gentle nutty tang.

Traditionally aged in esparto grass molds, Manchego ranges from semi-soft to hard depending on its maturation time. Pair a wedge with quince paste (membrillo) and a glass of Tempranillo for an authentic Spanish experience that will transport you to La Mancha.

4. Roquefort: France’s Bold Blue

Legend claims Roquefort was discovered when a shepherd abandoned his lunch of bread and sheep’s milk cheese in a cave, returning months later to find it transformed by blue-green mold. Today’s version is still aged in the limestone caves of Roquefort-sur-Soulzon.

Penicillium roqueforti spores create dramatic blue veins throughout the creamy paste. The flavor packs a tangy, salty punch that tingles on your tongue, balanced by a surprisingly creamy texture that melts into buttery richness.

5. Cheddar: England’s Versatile Classic

From humble sandwich staple to artisanal treasure, proper English cheddar is a revelation compared to mass-produced versions. Traditional clothbound wheels develop complex flavors ranging from grassy to caramel-like as they age.

The cheddaring process – where curds are repeatedly stacked and turned – creates that distinctive dense, crumbly texture. Somerset farmhouse cheddars aged 18+ months deliver an intense sharpness with hints of earth and grass, sometimes with a pleasing crystalline crunch.

6. Mozzarella di Bufala: Italy’s Milky Marvel

Fresh buffalo milk mozzarella bears little resemblance to the rubbery pizza topping most know. When truly fresh, it weeps sweet milk when sliced and offers a delicate, pillowy texture that’s slightly elastic.

Made from the milk of water buffaloes in Campania, Italy, true Mozzarella di Bufala Campana DOP comes packed in its own whey. The flavor is subtly sweet and milky with a faint tang. Eaten within days of production, preferably with ripe tomatoes and basil, it’s summer on a plate.

7. Camembert: France’s Rustic Wheel

Often confused with its cousin Brie, Camembert offers a more intense, earthy experience in a smaller package. Legend credits its creation to Marie Harel, a farmer from Normandy who received the recipe from a priest fleeing the French Revolution.

The bloomy white rind hides a luscious interior that transforms from chalky when young to gloriously runny when ripe. Expect mushroomy, garlicky notes with hints of cabbage and a long-lasting finish that’s more robust than Brie’s delicate profile.

8. Gorgonzola: Italy’s Creamy Blue

Softer and creamier than many blue cheeses, Gorgonzola comes in two main varieties: the milder Dolce and the more assertive Piccante. Both showcase beautiful blue-green veining throughout a pale ivory paste.

Dating back over a thousand years, this northern Italian treasure was traditionally aged in mountain caves. Sweet and salty notes dance with mushroomy undertones in the younger Dolce version. The aged Piccante offers a spicier experience with pronounced earthiness that tingles pleasantly on the tongue.

9. Halloumi: Cyprus’s Grilling Cheese

The cheese that squeaks when you eat it and doesn’t melt when you grill it! Halloumi’s high melting point makes it uniquely suited for the grill or frying pan, where it develops a gorgeous golden crust while staying deliciously chewy inside.

Traditionally made from a mixture of sheep’s and goat’s milk in Cyprus, this semi-hard cheese is folded during production, creating its characteristic layered texture. The flavor is mild and salty with a slight tang, transforming into something magical when heat caramelizes its exterior.

10. Taleggio: Italy’s Aromatic Square

Don’t let the pungent aroma fool you – Taleggio’s bark is worse than its bite! This washed-rind cheese from Lombardy has been made since the 9th century, making it one of Italy’s oldest soft cheeses.

Beneath the peachy-pink rind lies a surprisingly mild, fruity interior with a luscious, melt-in-your-mouth texture. Regular washing with brine solution during aging develops its distinctive aroma while keeping the paste creamy.

11. White Apricot Stilton Cheese

White Apricot Stilton is a flavored variety of the classic English blue cheese, Stilton. Instead of the traditional veins of blue mold, this version is blended with dried apricots, giving it a creamy texture with bursts of sweet fruitiness. 

The balance of tangy, slightly salty cheese and chewy, honey-sweet apricot makes it a popular choice for cheese boards and desserts. It pairs especially well with crackers, nuts, or a glass of dessert wine, offering a mix of savory and sweet in every bite.

12. Raclette: Switzerland’s Melting Tradition

More than just a cheese, raclette represents an entire Alpine dining tradition where a wheel is heated and the melted surface is scraped onto potatoes and pickles. The name comes from the French word ‘racler’ meaning ‘to scrape.’

Semi-hard with a washed rind, raclette has a smooth, creamy texture that transforms into flowing gold when heated. The flavor balances fruity, nutty notes with a subtle funkiness that intensifies when melted. Modern raclette restaurants use special melting devices, but traditionalists still melt it beside an open fire.

13. Provolone: Italy’s Stretched Sensation

Part of the ‘pasta filata’ family of stretched-curd cheeses, provolone ranges from mild and buttery (dolce) to sharp and piquant (piccante) depending on aging time. Traditional production involves hanging the cheese from ropes, creating its characteristic teardrop or sausage shape.

Young provolone offers a smooth, semi-firm texture and mild flavor perfect for sandwiches. Aged versions develop more complex notes of butter, nuts, and a pleasant sharpness. The smoking process used for some varieties adds another dimension, creating a savory depth that’s irresistible on an antipasto platter.

14. Chèvre: France’s Goat Cheese Delight

Simply meaning ‘goat’ in French, chèvre encompasses a wide family of French goat cheeses ranging from fresh and spreadable to aged and firm. The bright, tangy flavor comes from the distinctive properties of goat’s milk.

Fresh versions offer a lemony zing with a creamy, almost fluffy texture. As chèvre ages, it develops more complex flavors and a firmer texture, sometimes with a wrinkled or ash-coated rind.