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Interested in trying some of the best cheeses in the world? Cheese is loved worldwide, whether on crackers, in a sandwich, or alone. With countless varieties, it’s hard to know where to start.
But why cheese today? France and Italy’s rivalry intensifies over cheese. From baguettes to pasta and soccer, they compete fiercely. And when it comes to cheese, the battle gets serious: Roquefort or Parmigiano?
Stay tuned for the world’s top 10 best cheeses!
Parmigiano Reggiano DOP is the best cheese in the world. Italians craft it from raw milk sourced from cows raised in select regions of Reggio Emilia, Modena, Parma, and Bologna provinces. This classic hard cheese offers a flavor profile that can range from sweet and salty to herbaceous or subtly spicy, depending on its aging process.
This cheese is a specialty of Puglia, particularly in the provinces of Bari and Barletta-Andria-Trani. Looking similar to mozzarella, Puglia’s burrata holds strands of stretched curd and cream inside. Its distinctive texture and rich flavor of fresh milk are what make it beloved worldwide.
Stracchino is an Italian cheese made from cow’s milk. Its creamy, buttery texture makes it perfect for spreading. It has a delicate, fruity, creamy, and sweet taste. Typically, the regions of Lombardy, Tuscany, Liguria, Veneto, and Friuli-Venezia Giulia produce it.
Mozzarella di Bufala is crafted from 100% buffalo milk. Typically, the regions of Campania, Lazio, Puglia, and Molise produce it. Many people consider it one of the world’s best cheeses. Its delicate, slightly tangy flavor complements Mediterranean starters, such as Caprese salad.
Saint-André is a delicious triple cream cheese made from cow’s milk. It comes from Coutances, in the Normandy region. Under its edible bloomy rind, you’ll find a dense, creamy paste with rich flavors. These flavors can range from tangy to spicy, and from buttery to salty.
Originally crafted in the 11th century, Grana Padano is one of the best grating cheeses in the world. It’s available in several aging stages: from 9 to over 16 months, over 16 months, and over 18 months. There are also reserve versions aged over 20 months and over 24 months. Its flavor profile ranges from delicate to slightly spicy, depending on the aging process.
Graviera Naxos is a hard cheese with a fresh and light aroma, produced on the island of Naxos for over a century. It has a thin crust and a light yellow, compact paste with round and irregular eyes. The milk used in its production comes from breeds raised on the island, feeding on local plants.
Crafted from sheep’s milk, this cheese has a creamy, semi-soft, white-yellowish texture. Queijo Serra da Estrela offers a delicate, sweet, and slightly tangy flavor. It holds the title of Portugal’s oldest and most traditional food product, cherished worldwide.
This cheese is a product from the Franche-Comté region which sits at the border with Switzerland. Crafted from cow’s milk, it matures for at least 120 days. Each wheel has a unique flavor, ranging from creamy to spicy, nutty to fruity, and even buttery to vegetal.
This semi-hard cheese is crafted from unpasteurized cow’s milk. It needs to mature for at least 15 days in the Savoie and Haute-Savoie regions. It has an edible yellow-orange rind and an ivory-colored paste with a nutty, slightly fruity flavor. People typically melt it on baked potatoes.
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