Best Central European Cheese Types
Ovčí salašnícky údený syr is a uniquely shaped, soft cheese, handmade from unpasteurized sheep's milk in a traditional way in mountainous areas and shepherd's huts in the Slovak Republic. The word salašnícky refers to the word salaš - a shepherd's hut where it is produced.
The cheese is smoked over hardwood and comes in various shapes - most often as a lump, but it may come shaped like a heart, cockerel or other animals. On the exterior it is firm and dry with a crust and little stains that appear from the smoking process.
Gruyère is a cooked and pressed cheese made from raw cow's milk. On the exterior, the cheese has a grainy yellow to brown rind, while the interior is ivory to pale yellow in color. The Swiss version (AOP), a hard cheese with a salty and nutty flavor usually has no holes, while the French version (IGP) is required to have them, ranging in size from a pea to a cherry.
Gruyère must mature for at least 120 days in cellars so that it develops delicate aromas of caramelized apples, hazelnuts, and brown butter. It melts well, making it ideal for classic fondues, or, alternatively, sliced and consumed on its own and paired with a glass of light red wine.
THE BEST Gruyère Cheeses
This spindle-shaped smoked cheese hailing from the Tatra highlands is made exclusively with salted and unpasteurized milk from the Polish mountain sheep, though sometimes a small amount of cow milk from the Polish Podgórska red cow breed can also be added.
Oscypek is produced from May to September and it is regarded as a traditional product of Poland's southernmost region, Podhale. With its pronounced smokiness and a unique salty and slightly sour flavor with subtle hints of chestnuts, this mildly piquant cheese is best enjoyed grilled, accompanied by cranberry marmalade.
Tête de moine (lit. monk’s head) is a cylindrical, semi-hard Swiss cheese made from cow’s milk. The cheese is kept on spruce wood boards for at least 2,5 months before consumption. It is believed that the cheese was first made by monks in the Bellelay monastery in the community of Saicourt.
In the past, they used it as a means of payment. Interestingly, tête de moine is not cut, but scraped or shaved with a special tool called a girolle. During the process, the surface of the cheese comes into direct contact with air, which alters the structure of the paste and helps to release the aromas.
Bundz is a Polish cheese made from sheep's milk. The cheese is produced in the mountainous regions of the country. It is reminiscent of cottage cheese in flavor and texture, and has a mild, fresh flavor. The remaining whey created in the production of bundz is used for the preparation of a traditional Polish sour beverage called żętyca.
Traditionally associated with the region of Silesia, gołka is a smoked Polish cheese that is exclusively made with cow’s milk. It is characterized by its light yellow color, and before it is smoked, it is placed in carved wooden molds that form its typical cylindrical shape and provide a decorative pattern on the rind.
With its delicate taste, smoky flavor, and soft texture, gołka is best paired with fruit preserves and bread.
L'Etivaz is a traditional cheese produced in Canton Vaud. It is said that l'Etivaz is made just as Gruyère was made a long time ago, without compromising its original flavor profile. The cheese is made from raw cow's milk from the summer months.
It is heated in copper vats over an open wood fire, and some of the ashes might fall into the open vats, resulting in just a hint of smokiness when eating the cheese. L'Etivaz is very fragrant and its texture is dense and creamy, while the flavors are fruity and nutty with a hint of smokiness.
Pair with
Redykołka is a small, semi-hard cheese made from half-fat sheep's milk in the Podhale region in Poland. The name derives from the Polish word redyk, meaning a ceremony where sheep are taken to mountain pastures, kept there grazing and brought back down from the mountains.
The cheese is made in unusual shapes of small animals, birds, hearts or spindles. It must not exceed the maximum weight of 300 grams, the smallest one being redykolka in the shape of a spindle and weighing from 30 to 60 grams. It is made from the leftovers in the process of making the famous Polish Oscypek cheese and is regularly confused with it.
Reypenaer is a unique artisanal Dutch cheese that's a variety of Gouda, but taken through a few maturation stages. The cheese is made from cow's milk, and the aging takes place in controlled conditions in an old warehouse near the Oude Rijn river.
The three varieties are: Reypenaer 1 year, with a soft creamy texture and flavors that are slightly creamy, fruity, salty, and nutty, Reypenaer VSOP, aged for 2 years, with a delicate crystalline texture, a strong, full flavor, and aromas of caramel, wood, hazelnut, and chocolate, and the third one is Reypenaer XO Reserve (ripened from 2 1/2 to 3 years), an exceptionally complex, deep-flavored cheese with mature crystalline texture and aromas of cognac, walnuts, butter, caramel, and grass.
Old Amsterdam is a Dutch Gouda-style cheese made from pasteurized cow's milk. The cheese is matured at three stages, and each one brings out certain characteristics of flavor and texture. As the wheels mature at different rates, master cheesemakers decide when each wheel is ready for consumption based on texture and flavor.
The texture of Old Amsterdam is hard and smooth, dotted with occasional eyes and tiny granular crystalline pieces of amino acids. The color of the paste is similar to butterscotch, while the flavors are sweet, rich, toasty, nutty, robust, and caramel-like.
Pair with
THE BEST Old Amsterdam Cheeses
Best Central European Cheese Producers
is a Swiss specialist in raw milk cheese, dedicated to the craft of creating exceptional cheese with a rich, Alpine flavor. Based in Switzerland, the company is known for its high-quality cheeses that combine traditional methods with innovative aging techniques.
Affineur Walo works closely with nature to produce cheeses that reflect the authenticity and purity of Swiss dairy. Their products highlight their commitment to sustainable practices, using raw milk from cows that graze on rich, natural pastures. Each cheese from Affineur Walo is a unique creation, designed to offer a diverse range of textures and flavors, from creamy to firm, often with a characteristic aromatic finish.
AWARDS
World Cheese Awards - Gold
2024, 2023, 2022
World Cheese Awards - Super Gold
2024, 2023, 2022, 2021
International Cheese Awards - Gold
2024, 2023, 2022, 2019
BEST Walo Von Mühlenen Cheeses
Fromagerie L'Amuse is a renowned and respected cheese shop based in the Netherlands, with locations in Amsterdam and IJmuiden. L'Amuse was founded in 1989 by Betty Koster, a top cheese expert, specialist, and educator. Over the years, L'Amuse has built a reputation as one of the leading destinations for fine cheeses in the Netherlands.
The shop specializes in Dutch cheeses as well as carefully selected international varieties. L'Amuse offers a wide range of cheeses, including both hard and soft cheeses, goat's and cow's milk cheeses, as well as some rare and exotic types. L'Amuse also offers professional cheese tastings, where participants can learn about different types of cheeses, their history, production methods, and how to pair them with wines and other accompaniments.
BEST Fromagerie L'Amuse Cheeses
Beemster is a cheese producer based in the Netherlands, known for its premium Dutch cheeses that are made from milk sourced from local farms. The company, named after the polder Beemster in North Holland, was founded in 1901. Beemster cheeses are characterized by their rich flavors and creamy textures, achieved through traditional methods and aging processes.
Their range includes varieties such as Gouda, aged Gouda, and flavored cheeses. The brand is committed to sustainable practices, including animal welfare and environmental protection.
AWARDS
World Championship Cheese Contest - Best of Class
2024, 2022, 2020, 2016, 2014, 2012
World Cheese Awards - Gold
2024, 2023, 2022, 2021
World Cheese Awards - Super Gold
2024
BEST Beemster Cheeses
Güntensperger Käse is a family-owned Swiss cheese producer with over 130 years of tradition, located in the Bütschwil, Switzerland. Known for its dedication to quality, the company blends time-honored recipes with innovative methods. They offer a wide range of award-winning cheeses, produced from the finest milk sourced from local small farms.
Their commitment to animal welfare and sustainable practices ensures top-quality products. Güntensperger Käse’s selection includes both classic and modern creations, with products available worldwide and in their factory store. Their expertise in the craft is reflected in the consistently high standards of their cheeses, backed by modern aging techniques and regular quality control.
AWARDS
World Cheese Awards - Super Gold
2021
World Cheese Awards - Gold
2024, 2023, 2022
BEST Güntensperger Käse Cheeses
Fromagerie Moléson is a renowned Swiss dairy located in Orsonnens, in the Fribourg canton, producing a wide range of traditional and innovative dairy products. It was founded with the mission to preserve and enhance Swiss dairy traditions while providing high-quality products that meet modern standards.
Fromagerie Moléson offers a broad assortment of premium dairy products that cater to various tastes and consumer needs. In addition to producing highly valued dairy products, Fromagerie Moléson is also involved in retail through its Crèmerie du Gibloux, where customers can enjoy a rich selection of fresh products.
AWARDS
World Championship Cheese Contest - Best of Class
2018, 2014
BEST Fromagerie Moléson Cheeses
L'Etivaz is a traditional Swiss cheese produced exclusively in the high Alpine regions of the Vaud canton, following strictly defined methods that have been passed down for generations. The uniqueness of L'Etivaz AOP lies in its artisanal production process – the milk is heated exclusively over a wood fire in copper cauldrons, giving the cheese its distinctive rich aroma, subtle smoky notes, and full, nutty flavor.
After shaping, the cheeses are aged for at least five months, allowing them to develop complex aromas and a firm yet melt-in-the-mouth texture. L'Etivaz AOP is produced in limited quantities, with an annual production of around 400 tons, making it one of the most exclusive Swiss cheeses.
AWARDS
World Championship Cheese Contest - Best of Class
2024
World Cheese Awards - Super Gold
2024
BEST L'Etivaz Cheeses
Jumi is a renowned Swiss cheese manufacturer based in Vechigen, in the Canton of Bern, Switzerland. The company specializes in producing high-quality cheeses using traditional methods passed down through generations. Jumi is known for its cheeses made from raw milk, preserving the authentic taste and character of its products.
Through careful selection of ingredients and aging techniques, Jumi creates cheeses that stand out with rich flavors, textures, and aromas, ranging from soft to hard, including blue cheeses. In addition to premium cheeses, Jumi takes pride in its sustainable production approach, where livestock is fed on natural pastures, and milk is processed according to the highest quality standards.
BEST Jumi Cheeses
Käserei Champignon Hofmeister is a German cheese producer located in Bavaria. The company was established in 1908, and it specializes in producing soft cheeses, including the famous Cambozola, a blue-veined cheese that blends characteristics of Gorgonzola and Camembert.
Käserei Champignon Hofmeister uses traditional handcrafting techniques alongside modern technology to ensure the quality of their products. Their cheeses are made using milk from local farms, ensuring high freshness and quality standards.
AWARDS
Global Cheese Awards - Gold
2023, 2021, 2019, 2018
International Cheese Awards - Gold
2023, 2022, 2019
World Championship Cheese Contest - Best of Class
2022, 2020, 2018, 2016
BEST Käserei Champignon Hofmeister Cheeses
Rohmilchkäserei Backensholz is a cheese producer located in Germany, specializing in organic cheeses made from raw milk. The company is situated in Oster-Ohrstedt, Schleswig-Holstein, and operates with a focus on sustainability and natural cheese production methods.
They offer a variety of cheeses, including both cow's milk and goat's milk options, manufactured under strict organic standards.
AWARDS
World Cheese Awards - Gold
2024, 2023, 2022
World Cheese Awards - Super Gold
2024, 2023, 2022
BEST Rohmilchkäserei Backensholz Cheeses
Little Cheese Farm is a family-owned artisanal cheese producer located in Belgium. They focus on creating high-quality, handcrafted cheeses using traditional methods and locally sourced ingredients. Their range of products includes a variety of cheeses made from cow, goat, and sheep milk, all crafted with a passion for sustainability and authenticity.
Known for their dedication to preserving the unique flavors of the region, Little Cheese Farm emphasizes the importance of quality over quantity, delivering exceptional cheeses that reflect the rich culinary heritage of Belgium.
AWARDS
World Cheese Awards - Gold
2021
World Cheese Awards - Super Gold
2024, 2022, 2021
BEST Little Cheese Farm Cheeses
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 100 Central European Cheeses” list until April 09, 2025, 6,529 ratings were recorded, of which 4,945 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.