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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.
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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.
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Gorgonzola
Lombardy, Italy
Italian DOP, EU PDO
If you like blue super creamy and sweet, this is for you. Gorgonzola is Italy's contribution to that great constellation of world class blues. Its origins date back to the late middle ages, when the cheese was a specialty of the migration from the higher pastures. Now it's made year 'round. All varieties of the cheese are soft with a unique sweet butterscotch note, so do yourself a favor and skip the cremificato or dulce versions, and seek out the longer aged naturale or piccante. They simply have more flavor.
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Mozzarela di Bufala
Naples, Italy
Italian DOP, EU PDO
This is a rare and special treat. We all know mozzarella; it's one of the most commonly consumed cheeses in the United States. Of course, fresh handmade mozzarella is a huge jump up from the supermarket stuff, and di Bufala a step farther still. Water Buffalo are cultivated around Naples, and now on a few small farms in the US, to make this fabulous cheese. It has a more melting texture and slightly more lactic flavor than even the best hand pulled mozz. Good cheese shops usually stock some of the Italian stuff via air freight. Get some.
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Calcagno
Sardinia, Italy
So if Parmigianino is the greatest cheese for recipes, what happens when dedicated artisans take the best milk in the world and give it the Parm treatment? Calcagno is what happens! The undeniable power of sheep's milk takes hold of your taste buds. First, it exhibits the sophisticated fruity nuances of grana cheese, and then proceeds to a nutty, meaty finish that can only be described as undeniably sheep. The multitude of subtle aromas and tastes will shift and change in your mouth for full minutes after you eat the cheese. This is one for contemplating till you get lost in the sheer enjoyment.
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Taleggio
Lombardy, Italy
Italian DOP, EU PDO
The great Italian washed rind, Taleggio is a unique, though mellow, contribution to the style. Think of it as stinky cheese with training wheels. The pronounced aroma will announce its presence; the hearty, buttery, beefy flavor will win over even the cheese novice. Creamy textured and salty, it is a perfect cheese to add to risotto, melt on pizza, or lay on sandwiches, when you want a more flavorful cooking cheese.
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Robiola della Alta Langa
Alta Langa, Italy
The Due latte Robiolas of this area of Piedmont/Lombardy are like Brie on steroids. The cow's milk gives the cheese body, and the sheep's milk gives it a long finish, but the surface molds and yeasts give it a funky, mushroomy flavor. That, and the unctuous texture, will leave you wanting another bite and a nice glass of Barbera.
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Pecorino Di Pienza
Tuscany, Italy
Of all the Pecorinos in Italy, those of Pienza are perhaps the greatest. Wonderful when eaten young, they age in a mature balanced way, and never fall to the extremes as other aged pecorinos do. They are studies in subtle power, elegant, nutty, slightly salty, and perfect with some Chianti.
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Piave
Veneto, Italy
We all know how wonderful Parmigianino is, but sometimes it can be a little overwhelming. Enter Piave. This is a grana you can eat all day long. The sharp, fruity kick is balanced by a sweet cooked cream taste, and a faint hint of the mountain pastures the animals graze in. Ideal for grating or eating.
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Caprino di Foglia Noce
Piedmont, Italy
The northwest of Italy is peppered with tasty little goat cheeses. The variety of flavors available is astounding, but none quite so astounding as this. A tiny disk of chevre ripening inside a walnut leaf, it tastes like an untouched redwood forest after a soft, cool rain. The texture is almost whipped, and the earthy goat's milk is tempered by the faintest touch of sheep's milk, which adds it's characteristic creamy smooth finish.
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Ricotta Di Pecora
From anywhere sheep's milk cheese is made
Ricotta isn't technically a cheese, but the process is so similar, and intricately bound up in the cheese making process, that we consider it one anyway. Ricotta is made from whey, the liquid that runs off during the curdling process. In the whey, perfectly good protein runs off, and all it takes to curdle it is a little heat. The best ricotta is made with sheep's milk; its whey has the most complex chemical makeup for an incredible density in the mouth, and more lingering flavor.
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Add a comment or suggestion to this list.
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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