1. Parmigiano Reggiano
Italy | red cow’s milk | hard cheese | aged: 24 months
This famous cheese offers an intensified, deeply savory flavor with a crystalline texture. It pairs beautifully with robust red wines, sweet pears, or a drizzle of balsamic vinegar. A Protected Designation of Origin (POD) cheese is the only one entitled to bear the name.
2. Asiago D'Allevo
Italy | raw cow’s milk | Semi-hard cheese | aged: 5-6 months
Asiago D’Allevo has a mellow, nutty flavor with a subtle tang. It pairs beautifully with crisp white wines, fruit preserves, or honey-drizzled crostini. Interestingly, it was originally made from sheep’s milk before local farming shifted to cow’s milk.
3. Burrata
Italy | cow’s milk | fresh cheese
Burrata has a delicate, milky sweetness and a luscious, creamy center, thanks to a filling of stracciatella blended with Italian panna encased in fresh mozzarella. Best enjoyed at room temperature, it pairs beautifully with fresh tomatoes, prosciutto, or a drizzle of olive oil. Interestingly, it originated in Italy’s Puglia region as a clever way to use leftover mozzarella curds.
4. Appenzeller Reserve
Switzerland | cow’s milk | semi-hard cheese | aged: 6 months
Appenzeller Reserve has a bold, spicy-sweet flavor developed through repeated washings in a secret herbal brine. It pairs wonderfully with crisp white wines, fresh apples, or hearty bread, and interestingly, the precise recipe for its signature brine has been a closely guarded Swiss secret for centuries.
5. Mimolette Insigny Aged
France | pasteurized cow’s milk | hard cheese | aged: 13 months
Originated in the Netherlands, but since the 17th century, it has been made in Northern France. Its bright orange hue comes from annatto, a natural plant dye, and cheese mites contribute to the distinctive pitted rind by helping remove surface mold. As it ripens, the texture becomes brittle and the flavor intensifies, developing robust nutty and caramel-like notes with hints of butterscotch.
6. Emmenthaler
Switzerland | raw cow’s milk | semi-hard cheese | aged: typically 4–14 months
This world-renowned Swiss cheese is celebrated for its mild, sweet, and nutty flavor, punctuated by large holes formed during fermentation. It pairs beautifully with crisp white wines, tart apples, or fresh bread, and interestingly, its famous “eyes” result from carbon dioxide released by beneficial bacteria within the cheese.
7. Leonora Al Fuego
Italy | goat’s milk | Semi-soft cheese | aged: varies (often around 4–6 weeks)
This Spanish specialty elevates the bright, tangy flavor of classic Leonora by rubbing it with Spanish paprika (pimentón), lending a gentle yet distinctive spicy kick. It pairs beautifully with robust red wines, charcuterie, or crusty bread, and interestingly, the name “Al Fuego” (meaning “on fire”) hints at the fiery twist that sets it apart from traditional Leonora.
8. Double Crème Fromager d’Affinois
France | pasteurized cow’s milk | soft-ripened cheese | age: 2 months
This double crème gem is often likened to Brie but stands out with its ultra-creamy texture and a delicate, velvety rind. At room temperature, it develops a gooey, almost molten layer just beneath the surface, revealing a buttery richness with subtle hints of earthy mushrooms. It pairs beautifully with light, fruity Champagne, fresh berries, or a crusty baguette. Interestingly, Fromager d’Affinois is made using an ultrafiltration process that concentrates the cream, giving the cheese its signature luxurious mouthfeel.
9. Triple Crème Saint Andre
France | pasteurized cow’s milk | soft-ripened cheese | aged: 3 weeks
A mixture of cow’s milk and heavy cream produces this rich triple crème. Not for the timid, this cheese is as thick and dense as pure butter. It pairs beautifully with crisp Champagne, fresh berries, or a crusty baguette, and interestingly, its high butterfat content (over 75% in the dry matter) lends an exceptionally rich mouthfeel. Triple crémes are traditionally a dessert cheese.
10. Tête de Moine
Switzerland | raw cow’s milk | semi-hard cheese | aged: at least 2.5 months
This Swiss monastic specialty offers a fruity, aromatic flavor that intensifies when shaved into thin, frilly rosettes using a “girolle.” It pairs beautifully with crisp white wines, cured meats, or fresh fruit, and interestingly, its name translates to “monk’s head,” reflecting its centuries-old monastic origins.
11. Piave Oro Del Tempo
Italy | pasteurized cow’s milk | hard cheese | aged 1+ year
This mountain cheese is named after the Piave River in the Belluno province where it’s exclusively produced. The straw-colored pate cheese has a nutty flavor that intensifies with age. It pairs wonderfully with robust red wines, fruit preserves, or shaved over pasta. Once entirely aged, it becomes hard and comparable to sharp cheddar or Parmigiano Reggiano.
12. Westminster Rustic Red
England | cow’s milk | hard cheese (Red Leicester style) | aged: Typically 6–9 months
This bright orange cheese has a crumbly texture and a sweet, tangy flavor. It goes well with bold ales, crisp apples, or crusty bread. Interestingly, cheesemakers once added annatto to imitate the color of richer, high-cream cheeses.
13. Brie
France | pasteurized cow’s milk | soft-ripened cheese | aged: typically 4–5 weeks
This iconic cheese from the Brie region boasts a delicate bloomy rind and a creamy, buttery interior with mild mushroom notes. It pairs beautifully with crisp Champagne, fresh baguettes, or sweet fruit preserves, and interestingly, its royal reputation earned it the nickname “The Queen of Cheeses” in European courts. If you prefer Brie that is runny rather than with a chalky band of immature curd through the center, buy it near its “best by” date.
14. Jarlsberg
Norway | pasteurized cow’s milk | semi-firm cheese
This cheese originated from Norway and named after the Jarlsberg region. It has a creamy, buttery, rich texture with a mild, nutty flavor characterized by large round holes.
15. Pantaleo Formaggio Di Capra
Italy | goat’s milk | semi-hard cheese | aged 100+ days
This unique cheese is made from the milk of 100% purebred goats in an idyllic mountain setting in central Italy. This Sardinian goat cheese has a tangy, citrusy flavor and a slightly crumbly texture. It pairs well with crisp white wines, fresh fruit, or light salads. Interestingly, the coastal breezes of the Mediterranean Sea help shape its unique taste.
16. Buche De Vivarois Chevre
France | goat’s milk | soft-ripened cheese | aged: 2 weeks
This delicate goat’s milk log has a tangy, slightly earthy flavor and a creamy interior under its bloomy rind. It pairs well with crisp white wines, fresh berries, or a drizzle of honey. The word “bûche” means “log” in French, reflecting its traditional cylindrical shape. It is chalky and dense on the interior and has a thin layer of creamy cheese just below the rind.
17. Pecorino W/Truffles
Italy | sheep’s milk | semi-hard cheese | aged: 3-6 months
This fresh sheep’s cheese is infused with fragrant truffle pieces, lending an earthy, aromatic boost to its salty, nutty base. It pairs beautifully with robust red wines, fresh bread, or honey, and interestingly, the truffles used often come from central Italy’s famed truffle-hunting regions.
18. Black Garlic Manchego
Spain | sheep’s milk | hard cheese | aged: 3-6 months
This La Mancha specialty gains a sweet, caramelized twist from black garlic, adding subtle richness to Manchego’s usual nutty flavor. It pairs well with robust red wines, figs, or crusty bread. Black garlic is made through slow fermentation, which gives it both its mellow taste and distinctive color.
19. Manchego Andanzas
Spain | pasteurized sheep’s milk | hard cheese | aged: 3-6 months
This La Mancha classic has a nutty, slightly sweet flavor and a firm, crumbly texture. It pairs well with robust red wines, crusty bread, or quince paste. Interestingly, Manchego’s signature basket-weave rind recalls the traditional esparto grass molds once used in its making.
20. Barber’s 1833 Vintage Reserve Cheddar
England | cow’s milk | hard cheese | aged: 24 months
The Barber family have been making cheddar since 1833, which makes them the oldest surviving cheddar-makers in the World! This deeply flavorful cheddar boasts a rich, crumbly texture and notes of caramel and savory tang. It pairs beautifully with full-bodied red wines, crisp apples, or hearty bread.
21. Poacher's Cheddar with balsamic onion
England | cow’s milk | hard cheese | aged: 9–18 months
This robust cheddar features sweet, tangy balsamic onions that enhance its sharp, crumbly base. It pairs wonderfully with full-bodied red wines, pickles, or crusty bread, and interestingly, “Poacher’s Cheddar” traditionally draws on local English dairying methods for its distinctive flavor.
22. Bleu D’Auvergne
France | pasteurized cow’s milk | blue cheese | aged: 2-3 months
This blue is creamier than Roquefort because it is made from cow's milk rather than sheep's. This creamy blue cheese from the Auvergne region offers a robust, slightly spicy flavor with a buttery finish. It pairs wonderfully with sweet dessert wines, pears, or a drizzle of honey, and interestingly, it was developed in the mid-19th century by intentionally introducing mold spores to mimic Roquefort’s distinctive character.
23. Classic Aged Gouda
Holland | pasteurized cow’s milk | hard cheese | aged 26 months
This extra-aged Gouda features a firm texture with sweet, caramel-like notes and tiny crunchy crystals. It pairs wonderfully with robust red wines, dark ales, or fruit preserves, and interestingly, the “XO” label signifies its extended maturation for a bold, concentrated flavor.
24. Black Lemon Gouda
Holland | pasteurized cow’s milk | semi-hard cheese | aged: 2-4 months
This unique Gouda is infused with dried black lemon (loomi), adding a tangy, citrusy bite to its naturally sweet, creamy base. It pairs wonderfully with crisp white wines, light beers, or fresh fruit, and interestingly, black lemon is a Middle Eastern culinary staple prized for its bold, zesty flavor.
25. Gruyere Cave Aged
Switzerland | (often raw) cow’s milk | hard cheese | aged 18 months
This Swiss classic develops a complex, nutty flavor and subtle sweetness when matured in traditional caves. It pairs beautifully with crisp white wines, roasted vegetables, or hearty bread, and interestingly, Gruyère’s name is protected—only cheeses made in specific regions of Switzerland can bear this title.
26. Gorgonzola Piccante
Italy | pasteurized cow’s milk | soft blue cheese | aged: 3-4 months
This D.O.P. cheese, also known as Mountain Gorgonzola, Italy's most heralded blue cheese, originated near Milan in the eleventh century. This pungent Italian blue has a stronger, tangier bite than its milder “dolce” counterpart, with a creamy yet crumbly texture. It pairs beautifully with sweet dessert wines, honey, or fresh pears, its name comes from the town of Gorgonzola, where this style of cheese has been crafted for centuries.
27. White Stilton with Blueberry
England | pasteurized cow’s milk | young, soft cheese| aged: 3-6 weeks
This sweet, fruity cheese brings together the mild creaminess of White Stilton with bursts of juicy blueberries. It pairs wonderfully with light, fruity wines or fresh pastries, and interestingly, White Stilton was granted the same Protected Designation of Origin (PDO) status as traditional Blue Stilton, underscoring its British heritage.
28. Negroni Blue
Italy | pasteurized cow’s milk | blue cheese | aged: 2-3 months
This innovative blue cheese is infused with gin, sweet red vermouth, and a bitter liqueur, then crowned with candied orange slices—evoking the classic Negroni cocktail. Created by Giovanni Moro in his family’s Veneto creamery, it balances a sweet, lightly fruity paste with the sharp tang of blue veining and aromas of stone fruit and herbal botanicals. It pairs with an actual Negroni or other bitters-based aperitifs, as well as dried fruits or dark chocolate, highlighting its unique sweet-and-savory profile.
29. Florette
France | goat’s milk | soft-ripened cheese | aged: 2-3 weeks
This delicate goat’s cheese has a mild, fresh flavor with just a hint of tang, hidden beneath its bloomy, velvety rind. It pairs beautifully with crisp white wines, fruit preserves, or a simple baguette, and interestingly, its soft, fluffy texture reflects careful artisanal craftsmanship.
30. Shropshire Blue
England | pasteurized cow’s milk | semi-soft blue cheese | aged 2-3 months
Blue Stuart or “inverness-shire Blue” as it was called, has been produced by Long Clawson, Leicestershire since the 1970s. This full-flavored, semi-soft blue cheese is described as a cross between Stilton and Cheshire. This bright orange blue cheese has a tangy, creamy flavor and distinctive blue veins. It pairs nicely with sweet wines, figs, or crusty bread. Even though it’s named after Shropshire in England, it was originally created in Scotland.
31. Balarina Aged Goat Cheese
Holland | goat’s milk | hard cheese | 4 years
This well-aged Dutch goat cheese develops a firm, slightly crystalline texture and a deep, caramel-like sweetness balanced by the gentle tang of goat’s milk. It pairs beautifully with robust red wines, dried fruits, or nuts, and interestingly, the extended aging amplifies both its mellow richness and lingering finish.
32. Secret De Compostelle
France | raw sheep’s milk | firm cheese | aged: 8 months
This style of cheesemaking dates back nearly two thousand years. The texture of this cheese from the Basque country is dense and mouth-filling, the richness of the sheep’s milk slowly unfolding on the tongue with a delightful creaminess and just enough sharpness to contrast those caramel flavor notes.
33. Queso Tres Leches La Gruta del Sol
Spain | cow’s, goat’s, sheep’s milk | semi-hard cheese | aged: 6 months
This unique cheese combines cow, goat, and sheep's milk, aged for at least six months and rubbed with olive oil. It offers a super savory, creamy, and nutty flavor with a firm texture. While reminiscent of Basque sheep's cheese, it has a distinct nuttiness and a subtle milky acidity. It pairs wonderfully with a Spanish Rioja wine, enhancing its robust flavors with fruity and oaky notes.
34. Ewephoria Gouda
Holland | sheep’s milk | semi-firm cheese | aged: 12 months
This sweet and nutty Gouda showcases rich butterscotch and pecan flavors from special bacterial cultures. It pairs with full-bodied red wines like Cabernet Sauvignon or Merlot, as well as with savory items such as cured meats and breakfast links, and sweet treats like quince paste, dried fruits, and dark chocolate. Using sheep’s milk in Gouda enhances its natural sweetness, making it especially appealing to those who love sweet flavors.
35. Fourme d'Ambert AOC
France | raw cow’s milk | semi-soft blue cheese
Fourme d'Ambert AOC is a creamy blue cheese and a classic from the Auvergne region. Crafted since the 7th century, it has a rich history akin to Roquefort. This cheese is high in moisture with a compact texture, causing the blue mold to form in distinct pockets rather than veins. It’s creamier and less crumbly than Blue Stilton, offering a full-bodied flavor from its two months of cave aging and raw cow’s milk. Enjoy with a fruity Merlot or a sweet Sauternes.