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Fifty Best Cheese
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Cheese has been enjoyed for hundreds of years, but only recently has there been a resurgence, enhanced by new artisanal cheese producers from all over the world.

 

Here are the fifty best cheese classics and newcomers, listed alphabetically from 9 different countries.

 

  Country: Italy  
Parmigiano Reggiano

Parmigiano Reggiano
Parma, Italy
Italian DOP status, EU PDO

If we were to package humanity's greatest, brightest achievements in a box to represent us for all time, this cheese should be in there. Everything about its history and recipe is a testament to nutritional ingenuity. The make process is one of the most sophisticated in the world, and a pinnacle of efficient cheese making technology. It shows in the flavor, alternately buttery, nutty, fruity, and always saliva inducing. This cheese adds a nuance and depth when grated onto a dish, and is resplendent eaten alone; as a condiment it is third only to salt and pepper, and alone it is the king of cheese. This cheese will be at the top of almost any cheese-monger's list of the greatest.

 

  Country: England  

English Farmhouse Cheddar
Somerset, England
EU PDO

A salvaged classic. Cheddar was almost relegated to supermarket shelves-- bland and plastic wrapped. Sure, some great cheddars were being made in small Vermont creameries, but what about real farmstead cheddar? Well, here it is. In the west country of England, an EU protection has been granted to the original cheddar. It's rather different from the usual shrink-wrapped variety. Meaty and salty with a faint sulphur note, this is like the bacon and eggs of cheese. Try examples from Keen's, particularly those aged by Neal's Yard.

English Farmhouse Cheddar

 

  Country: France  
Roquefort

Roquefort
Les Causses; France
French AOC status, EU PDO

The great French blue, Roquefort rears its massive head high above the other classic blues of Europe. First, it is the senior, at least in terms of recorded history. We know Charlemagne feasted upon the cheese, loved it, and extended a primitive patent on the cheese to the villagers of Roquefort-sur-Salzon. It also reigns in terms of flavor. The paste of the cheese alone is a masterpiece; Sheep's milk expresses a lingering richness, piquant fruit note, and a smelly, gamey quality. These flavors combined with its saltiness, the mouth-filling mold, and sticky-soft paste make for one of the most flavorful cheeses on earth. Seek out those from the smaller producers, particularly Coulet, Papillion, and Carles.

 

  Country: France  

Brie de Melun
Ile-de-France, France
French AOC status, EU PDO

Brie is perhaps one of the most popular cheeses in the world, and is certainly the poster child for soft ripened cheese. At least it has been ever since Tallyrand locked a bunch of diplomats in a room in Vienna and wouldn't let them out until they declared Brie the "King of cheese". In spite of the plethora of knock-offs, real, raw milk brie from the lush pastures of Ile-de-France is a singular pleasure; in particular the bries of the village of Melun stand out. The milk gives the cheese its rustic, lactic backbone, and the molds add an earthy note of mushrooms and garlic.

Brie de Melun

 

  Country: Switzerland  
Gruyère

Gruyère
Fribourg, Switzerland
Swiss name-controlled

This is Swiss! Representing the host of great cooked-curd alpine cheeses, Gruyère is probably one of the most famous cheeses in the world. It deserves every scrap of its fame. Gruyères, both the select and the standard, exhibit a lovely pliable texture coupled with the flavor intensity of a drier cheese. It tastes nutty, fruity, buttery, with a unique piquancy from propionic acid. The more well aged examples will have tiny crunchy bits in the sea of toothsome paste; these are proteins slowly crystallizing over time.

 

  Country: Spain  

Roncal
Navarre, Spain
Spanish DO status, EU PDO

3 millennia of unbroken tradition can't be wrong. In the olden times, 13 villages in the Roncal valley of Navarre got together and decided THEY made the cheese around these parts, and no one else. 3000 years later, neither this fact nor the recipe has changed much. It's a good thing. The cheese is the peak of sheep's milk. It smells like hot buttered popcorn, and tastes perfectly full and meaty with a lightly nutty character. The flavor lingers and builds in the mouth long after the cheese is gone. This is Manchego's older, badass brother, and a testament to the adage: "If it ain't broke, don't fix it."

Roncal

 

  Country: United States  

Lake's Edge

Lake's Edge
Salisbury, Vermont, USA
Made by Blue Ledge Farm

Classic goat cheese, American style, this soft and fluffy chevre from Vermont is the best of the litter. It's still made in small batches on a small family farm. The resulting cheese has tart and milky flavors like any other goat cheese, but it also has an earthy, vegetal quality. Its complexity is simply astounding, and it has a certain simple cheesy creaminess which will appeal to the cheese novice. This cheese deserves to be legendary. Until arcane US cheese laws change, and raw milk is available to make cheese like this, this cheese cannot be topped.

 

  Country: France  

Époisses
Burgundy, France
French AOC status, EU PDO

The secret lover of stinky cheese fans everywhere. Époisses was a nearly extinct variety of cheese revived in the last century. It is one of the smelliest cheeses on earth, yet its flavor is not nearly as strong as you might think. Instead, the paste is mellow, fruity and elegant. The brand to seek is Berthaut.

Époisses

 

  Country: England  
Stichelton

Stichelton
Nottinghamshire, England
Made by Collingthwaite Farm

Real Stilton returns! Stilton is the great name-protected blue of Britain, and well deserving of its fame. However, Stilton made the old way, with raw milk, pint starter, and animal rennet had pretty much vanished-- until now. Neal's Yard Dairy has embarked on a plan to revive classic Stilton and this is the result. It has all the nutty, rich glory of stilton, but it also has an animally funk that can only come from raw milk.

 

  Country: Spain  

Mahon
Minorca, Spain
Spanish DO; EU PDO

Mahon is one of the most under-sung cheeses in the world. The simple cow's milk cheese may not be much to rave about during the first few months of its life, but after a year spent in the caves of the island's ripener/gatherers, the cheese blossoms into a full, fruity, sharp marvel.

Mahon

 

Comments and Suggestions:

 
Mon. September 8, 2014 9:12 AM - by: Paddington
Seems to be an oddly US centric list, especially considering that most of the US cheeses here are simply versions of European cheeses. Worrying lack of German and British specimens. Other than that, I did appreciate being exposed to some new stuff, can't wait to seek them out.
 
 
Fri. August 22, 2014 11:46 AM - by: Bruce Henry
Sally Jackson creamery is CLOSED. This has got to be an OLD article. No point commenting on something three years old. Use this article as a guide - and only a guide. As others have pointed out there are many, many very good cheeses out there. And if we are going to talk about only cheese that are available in the US, then automatically that leaves out many raw milk and young cheeses that would definitely be on this list. But, the article is a good place for a novice to begin and develop a palate. (Then plan your "tour de fromage" so you can sample those things we can't get here!)
 
 
Thu. August 21, 2014 6:05 AM - by: John Johnston
There area a myriad of Irish and European cheeses missing. Cashel Blue & Mileens from Ireland. Bresse Blue from France is the best soft blue cheese in the world. It would be nice to see Jarlsberg or Haloumi on the list. Let just celebrate that there are wonderful cheeses in the world.
 
 
Sun. May 25, 2014 5:03 PM - by: Joe Beauregard
I can not believe that Cougar Gold was not rated in the top 50 cheeses in the world. This aged cheddar cheese has no equal, in taste, texture, quality and consistency. It is proudly made in the agricultural department of Washington State University. Try it and you will agree......
 
 
Sat. February 1, 2014 1:21 PM - by: Guy Bryan
This just proves the bias against British cheese. There is a fabulous Caerfilly, localy made, knocks your socks off. Unlike Roquefort Still Tons are not so salty as to ruin the flavour. What overseas cheese would stand up to the rich fruit cake eaten in Yorkshire er Wensleydale perhaps alone. A good Lancashire, !aybe one of the worlds best for cooking,all flavour no string. A good Gloucester (plenty to be had round here) gentle but more flvoursome than most conti entals
 
 
Sun. January 26, 2014 11:09 PM - by: Steve Taylor
Did you consider this Australian Cheese maker? There is a quote from their web site following. Their Triple Brie is to die for. "The ultimate accolade in the cheesemaking world was bestowed on Jindi Brie at the Wisconsin Cheese-makers World Championship – ‘World’s Best Cheese’ in 2002 and more recently at the Guild of Fine Food World Cheese Awards in 2009 where Jindi won four gold awards including the only gold award in any Brie category; and at the 2010 Wisconsin Cheesemakers World Championship with Jindi scoring the highest ranked blue cheese in the World."
 
 
Tue. January 7, 2014 10:08 AM - by: RL
This list should be called 50 best cheeses in the states and only cheeses we can import here. lol.
 
 
Wed. December 11, 2013 11:45 AM - by: Wendy Maceo
I'm so happy I found you on the web. I'm now running an import shop for my ex-husband, who's been very, very ill, and will be out of commission for the good part of a year. I hadn't have much experience with cheeses, so when I decided we should carry a good variety of imported (and local) cheese, I used this as a guide to which cheeses I should start with. I've selected about fifteen of your cheeses, from all over, England, US, Italy, Spain, France, etc. I've found the confidence I needed to select some of the best cheese this world has to offer. Thanks for the tips!
 
 
Mon. November 25, 2013 3:58 AM - by: Mark
I recently came across a 5 year old organic Lancashire cheese called Bob's Knob.It's a pasteurised cow's milk cheese from a small dairy that makes it by hand in the UK.It's really pungent,slightly granular and is an assault on the palate.Its on ebay and the reviews are good.I had some with some Stilton and a strong vintage Cheddar and it was better,it actually overpowered them.Possibly the best cheese I've ever tasted,and I love French and Italian cheeses.They also have a 2 year old strong Lancashire.
 
 
Wed. October 16, 2013 5:41 PM - by: ARIVALAGAN
THAKS FOE YOUR WONDERFUL INFORMATION IT IS VERY USEFUL FOR MO THANK YOU SO MUCH HAVE NICE DAY
 
 
Tue. October 15, 2013 12:51 AM - by: Lucien
Some of the comments wonder how come the US has more listings than say France. Allow me to tell you a foreigner's observation. The European cheeses listed here are very good, no doubt. But do not underestimate the US. When I arrived in America some 30 years ago, I found the culinary tradition nothing to write home about. Many third world countries had a better tradition than the US. Those traditions are still good. When Americans embark on something, you would be amazed at the revolution they initiate. I was pleasantly surprised at the revolutions that happened in the culinary division on several fronts in the last 30 years. Take notice if you have not. When I arrived here the beer was that piss-tasting industrial beer that should remain unnamed. Chinese food was still chop suie. Coffee was the burnt stale coffee you got at Dunkin Donuts. And do not start me on wine. Fast forward 30 years. California now supplies the Kremlin its caviar. There has been a moratorium on Caspian Sea caviar. Over-fished. California produces the medjool dates, king of dates, which disappeared in their home turf in NW Africa due to a blight. For us ordinary people the beer now is an embarassing and dazzling choice of micro-brews. The coffee is Petes', Starbucks, Seattle's Best, and you name your roaster. I never had chop suie. But you now have a selection gourmet food, and traditions ranging from Chinese, Thai, and Vietnamese to Mexican, Ethiopian, Morracan and the like. Who ever heard of organic farms 30 years ago? We were aghast a few years ago when Prince Charles came to see with his own eyes what organic farming had become in Northern California. "I may be a prince, but I am a farmer," he declared traveling up and down the Bay Area. And the artisan cheeses in Northern California? They are second to none. Expensive sure, but first rate. Sample it at Whole Foods in your neck of the woods. This is a quite revolution that has been going on. The difference with 30 years ago is heaven and earth! Oh yeah, there have been other revolutions (tongue and cheek). Bud is not the Bud you knew, if you know what I mean. That too came with organic farming. Humboldt, Mendecino brands. And the wine got names like Napa, Sonnoma, Solano etc... Bon apetite!
 
 
Mon. October 14, 2013 1:38 PM - by: K
Doesn't make any sense that half of the cheeses on the list are from the US. While the US is a great countyr in many ways, their cheeses fall far behind those of Europe. Just fact that they cannot use raw milk makes it impossible that half of the 50 best cheeses are American. There are so many fantastic cheeses missing on the list - a few examples: Fiore Sardo, Sardinian goat cheeses (like Sardinian pecorino but even better), Fontina, st. Galler bergkäse, Norwegian brown cheeses.
 
 
Thu. September 19, 2013 7:38 PM - by: Jack Marlando
Where can a person buy these cheese in the U.S.?
 
 
Sun. August 18, 2013 11:58 AM - by: kazaka
Of course MAN....everything is the "best" in USA MAN...they are the best,the biggest,the fastest,the smartest......bla,bla,bla....!!!BS
 
 
Sun. August 18, 2013 11:54 AM - by: George
And somebody here is trying to tell me that Greek feta is better than Bulgarian cheese??? Helloooooo....Are you kidding me?
 
 
Thu. August 15, 2013 5:28 PM - by: Abie
There is a cheese called Saganaki........ It's really good.... Try it sometime, and try other countries cheese, not just European and USA.......................................
 
 
Wed. July 17, 2013 11:29 AM - by: Christopher Foley
You mention Trappist cheese as the target/aim of some of the American cheeses on the list but fail to mention even one. Belgium has 50 cheeses that you failed to consider. When I tasted Jounge Kass for the first time I realized how deprived my culinary life had been growing up in Connecticut.
 
 
Sun. July 14, 2013 4:44 AM - by: Mustafa Deniz Yilmaz
There are nearly 300 types of cheese eaten daily in different parts of Turkey.And some of them are much more delicious than what you have posted here. You even did not mention one of them. Man that's a pity.
 
 
Sun. June 23, 2013 1:39 PM - by: Paolo
14 from USA? Lol. Food is culture too, it' does not matter how good those cheeses could be as long you cannot find them anywhere in the USA. For example you can find parmigiano on every store and every dinner table in italy, because its part of their culture. The 99% of americans all they eat is the same cheese with different colorants. Its just not part of american culture (maybe yet) and so it's quite arrogant to even consider one american cheese in the top 50
 
 
Tue. June 4, 2013 12:32 PM - by: Alex
14 entries for the US and 11 for France? I mean REALLY?
 
 
Mon. June 3, 2013 2:57 PM - by: John
No Fromager des Affinois? One of my favorites.
 
 
Sun. May 12, 2013 10:07 AM - by: Tom
Fourteen of the fifty best cheeses from the United States?! I don't think so! American Exceptionalism still lives, and it's stronger, smellier, and more blue-veined than ever.
 
 
Fri. May 3, 2013 2:49 PM - by: Thomas
It isn't as famous, but cheese from the province of Québec, in Canada, marketed as Fromages d'ici, like OKA, St-Paulin, etc. are extremely god, the best cheeses with the exception of Italy and France
 
 
Mon. March 25, 2013 6:20 PM - by: Autumn liddery
Is most cheese from spain? I really need alot from Ireland... i'm writing a historical fiction story with a irish cheese shop.....
 
 
Thu. March 7, 2013 9:42 AM - by: awesome
No boursin
 
 
Tue. March 5, 2013 8:52 AM - by: Andrea
I suggest an italian cheese: Bitto Heritage. It can be aged well over 10 years old. Stunning!! http://www.bittocheese.com/
 
 
Fri. February 8, 2013 12:49 AM - by: Simon Kerr
No Paški Sir?? Surely Croatia's finest deserves a place on the list? http://paskisir.wordpress.com/
 
 
Tue. January 22, 2013 12:03 PM - by: Thando
I love all the kinds of cheese ,brrrrrrrrrrrra ba ba ba I'm loving it
 
 
Tue. January 15, 2013 7:13 PM - by: Van Si Fudere
Don't like Greek cheese as well. Tasteless...
 
 
Tue. January 15, 2013 7:11 PM - by: Manoel Maria
What? Portuguese cheese? They are awful! Portuguese people can only make Bacalhau! Com certeza!
 
 
Sun. January 6, 2013 9:13 AM - by: Pedro
I can't believe, any Portuguese cheese?! The best cheeses in the world, like S. Miguel, Serra or Serpa. Unbelievable!!!
 
 
Wed. December 19, 2012 7:09 AM - by: Thando
Stop talking about cheese you making me go buy cheese now!!!!
 
 
Fri. November 23, 2012 12:46 PM - by: Thando
My friend brought a big yelllow ball and I thought it was cheese
 
 
Fri. November 23, 2012 12:04 PM - by: thando
Since you guys are talking about cheese so much I am going to the shops now to buy myself some of that cheese!!!!!!!!!!!!!!!!!!!!
 
 
Fri. November 23, 2012 12:02 PM - by: thando
I seriously love cheese
 
 
Mon. October 8, 2012 4:09 PM - by: Karl
Lack of Humboldt Fog means I can't take this list seriously.
 
 
Tue. October 2, 2012 9:25 AM - by: Stephen
Seriously??? No place for Stilton - The King of British Cheese!
 
 
Sun. May 6, 2012 12:56 AM - by: Jens Hansen
Old - very old - Havarti is the king of all cheese. Don't ever touch it with your fingers, as it is dripping wet - use cheese buttons. It crumbles as well and it fills the whole house with flavour. But the taste is beyond belief.
 
 
Tue. May 1, 2012 10:40 AM - by: nanna
To Marco: If you live near Houston, Austin, or Dallas you can find many of these cheeses and others at Central Market. I have heard the one in Houston has the largest selection.
 
 
Sat. April 28, 2012 4:03 PM - by: Marco
No cheese from Germany? Also, it would be good to list where to buy all these fancy cheese. Most stores here in Texas have only cheese with no flavor at all from Mexico or some rotten milk that tries to be cheese from the US. So where to buy all these gourmet jewels?
 
 
Wed. April 18, 2012 10:45 PM - by: Fikret from USA
Not one cheese from Germany on this list comon who made this list,, Germany is the biggest producer of cheese in Europe and they don't get on this list ...please.
 
 
Mon. March 26, 2012 4:01 AM - by: Mordecai Stilton
Oh wow this website is BRIElliant. It's filled with GOUDA information. I can't CAMEMBERT the awesomeness. There's no CHEDDAR (Sounds like better) cheesed based website. EDAM it's amazing.
 
 
Thu. March 15, 2012 12:21 PM - by: dessiepoo
Dutch gouda and edam are very bland cheeses.
 
 
Sun. March 11, 2012 7:02 PM - by: silva
Portugal have many good cheeses, one of the very best and well known in Europe is Queijo da Serra. In my opinion, a lot more homework needed to be done before puting this list together.
 
 
Thu. February 16, 2012 6:21 AM - by: Danielle Kaufman
add more cheese What about Edam????
 
 
Sat. December 31, 2011 7:24 AM - by: Tim Proctor
You are definitely missing one cheese here. It is Ossau/Iraty AOC brebis. This is a ewes milk cheese from the Pyrenees Atlantique (that's the furthest department in SW France adjoining Spain. One producer Fromagerie Agour of Helette a village in that department produces a 12 month matured Ossau/Iraty brebis that has won the World Cheese Awards title of Supreme Champion in both 2006 and 2011 with gold medals for it's class in the intervening years. Truly one of the worlds best cheeses.
 
 
Fri. November 18, 2011 2:43 PM - by: Wallace
What's wrong with Wendsleydale?
 
 
Thu. October 27, 2011 12:22 PM - by: Drew Crowley
Great selection of cheeses. Afterall taste is quite an individual phenomenon. I want to at least plug in a good swiss cheese from the Monastery in Engelberg, Switzerland. Ernst Odermatt has made cheese for over 50 years now and if I must choose one of his current 16 base cheeses, I will go with the Truffel Symphonie.
 
 
Tue. August 23, 2011 11:24 PM - by: Sarah and cheesr
What about Edam????
 
 
Sat. July 23, 2011 9:14 PM - by: Joe
Where's Gouda!?
 
 
Thu. June 30, 2011 3:10 PM - by: Brandon
I'd recommend Dofino's cheeses.
 
 
Tue. June 21, 2011 6:45 PM - by: Skip
How can they have a list without including Havarti?
 
 
Sat. June 18, 2011 12:31 AM - by: Eric
I was a little perplexed that Mimolette cheese didn't make the list.
 
 
Wed. April 27, 2011 12:49 PM - by: Brandino!
I would say havarti is my favorite. Other notable mentions: Castello - http://castellocheeseusa.com Dofino - http://www.dofinousa.com Saga Blue Cheese - http://saga-blue.com
 
 
Thu. April 14, 2011 5:01 PM - by: Maria
Serra da Estrela --- Creamy sheeps milk---Portugal
 
 
Mon. April 11, 2011 11:02 AM - by: carl beluga
You need to add "västerbotten" cheese on your list...one of the best kept secrets in the world of cheese,,,,from northern sweden...similiar to parmesan but a soft cheese...give it a go!
 
 
Thu. March 24, 2011 1:53 PM - by: José Nogueira
add to your list the portuguese "Serra da Estrela", surely one of the best sheep milk cheeses in the world.
 
 
Sun. March 20, 2011 3:14 AM - by: Remo Prete
Hi from Italy, I love cheeses been all over Europe but then visit the Netherlands and omg Old Amsterdam and Gouda chees are the best I ever tasted so delicious!
 
 
Fri. March 18, 2011 4:02 AM - by: Barcode Generate
I never seen this much variety of cheese. Thanks for providing me such type of knowledge. Very interesting. Title : Bar code Maker URL : http://barcodelabelsoftware.net
 
 
Mon. February 28, 2011 4:31 PM - by: bob
cheese rocks man yeah
 
 
Sat. February 5, 2011 4:47 PM - by: Pita
oh dear...relax y'all, it's just cheese for god's sake!
 
 
Tue. February 1, 2011 4:12 AM - by: Tom
I can not stop recommending Jarlberg from Norway and Reypenaer XO Reserve from Nederlands
 
 
Wed. January 26, 2011 11:57 PM - by: Manos
National pride even when it comes to cheeses(and im talking about the comments,many of them at least). "Where are the cheeses of my country(or the country i have roots in)? You ... Americans..." PATHETIC.
 
 
Sat. January 8, 2011 7:08 AM - by: Martin
I can not stop recommending some more Spanish kings: Torta del casar (really unique!!!) Valdeon Queso de Burgos (The Spanish Ricotta) Tetilla
 
 
Tue. December 21, 2010 2:54 PM - by: Jean Lafitte
I know that it's impossible to make a list like this but if you have room for Oregon Blue Vein and American Farmhouse Cheddar I think it's quite a big problem that Comté and Danablu didn't make the list...
 
 
Sat. December 18, 2010 9:19 PM - by: Bek
I cant believe some of the USA cheeses are called as such, every knows europeans make the best cheese. Why is there no German/Austrian Cheeses?
 
 
Tue. December 14, 2010 8:25 PM - by: Mike
Well, most of the so called American Cheeses you speak of are in fact NOT American cheeses. They are by immigrants who BROUGHT the recipes with them from all over the world. You have to understand America is the Nation with no Nationality. In other-words, the Swiss style cheeses are from Swiss families, the French style, from French families. Being bias about them based on location shows jealousy.
 
 
Fri. December 3, 2010 8:39 PM - by: Kristina
The country that makes Cheese Whiz and American Cheese tops the list with 14? Allow me a selection from only France or Switzerland til the day I die and I'll be happy.
 
 
Fri. December 3, 2010 5:49 PM - by: Robert
A very good list of cheese for a start. Might I suggest Parrano from the Netherlands.
 
 
Sat. November 20, 2010 5:07 AM - by: ymn
I've never even heard most of those american cheese listed above. One of them call ricotta something, I mean is more like italian cheese dupe. That american cheese list is mostly a waste of space on 50 best cheese.
 
 
Tue. November 16, 2010 9:06 AM - by: Jake
Yes, 14 American cheeses do deserve to be here--- if not more. European cheeses are only good when used as a laxative.
 
 
Fri. November 12, 2010 1:16 AM - by: Andre
I find it kind of strange that there is no Canadian cheese listed here. When in 2009 a Canadian Brie won the worlds best. Thou the cheese listed here are very good. They are a an American view only.
 
 
Thu. October 14, 2010 6:02 AM - by: Michael de Leur
Some very good suggestions, but clearly this list is made by a US jury , why? I mean 14 cheeses of the US amongst the 50 best? Come on get real!! Sure they have very very good cheeses but i think it needed more worldwide cheeses like from Denmark, holland (not only gouda cheese they got much more) Belgium and yes New Zealand, wide your horizon please!
 
 
Mon. October 11, 2010 1:01 AM - by: Robert
What about Danish and New Zealand cheese - the world's two great dairy countries!
 
 
Thu. September 30, 2010 10:44 PM - by: Andre
Cabrales!!!! My favorite blue! Just dirty! Robiola... had to force myself to stop eating half a pound for breakfast! Clean, creamy, nutty... Ossau Iraty Brebis... semi-hard with floral, grassy notes... delicious pecan finish.
 
 
Sun. September 19, 2010 5:40 PM - by: cheese lea
i love cheese i am crazy for cheese
 
 
Sat. August 14, 2010 11:21 PM - by: shan
who is the biggest rival of nolan cheddar cheese in the US?
 
 
Sat. June 26, 2010 8:09 PM - by: mwatkins
I had my first taste of Piave cheese on the recommendation of the owner of Romma Market in Pasadena N. Lake Ave. I was blown away.....I went back the next day and purchased 4 pounds. My wife and I are planning a trip to Italy just for the purpose of exploring cheese and wine. If you're ever in the Pasadena area, please visit this wonderful delightful market.
 
 
Fri. June 25, 2010 5:44 AM - by: Halaric
Comte AOC, is fantastic.
 
 
Sun. June 6, 2010 9:16 AM - by: Thomas
My all-time favorite cheese is Valio Mustaleima (Valio Blacklabel).. it's a very mature emmental. Very smelly and it "cries" a lot, the taste is mouth-watering. I've also heard that Finland has EU's healthiest milk, yum! http://jaakaappi.fi/static/images/tuotekuvat/6408430031276-i.jpg
 
 
Sat. May 29, 2010 8:02 PM - by: kelly U.S.A
Smoked Gouda is so far my best tasting cheese
 
 
Fri. March 26, 2010 6:24 PM - by: Connor Ireland
Red hawk should be on this list.
 
 
Sat. February 6, 2010 8:48 PM - by: aslam
Thanks
 
 
Tue. December 22, 2009 3:53 PM - by: Ken Carpenter
You must list La Sauvagine, a fantastic washed rind cow's milk cheese from Quebec. It might be my favourite cheese of all.
 
 
Thu. September 10, 2009 12:00 PM - by: elodie
What about Reblochon from France?? One of the best i LOVE it !
 
 
Thu. June 18, 2009 12:00 PM - by: Jeffrey Vandenberghe
Did you know that monks in Belgium not only made fantastic beers but excellent cheeses. This country has over 250 different cheeses. Worth looking into I suggest. Jeffrey
 
 


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