TABLE OF CONTENTS
Best Cheese Types in the World
Considered to be among the world's top quality cheeses, Parmigiano Reggiano is made with raw, semi-skimmed milk from cows grazing on fresh grass and hay. It has a hard, gritty texture and its flavors range from nutty to robust and slightly piquant, depending on how long the cheese had matured.
The origins of Parmigiano Reggiano date back to the Middle Ages, when the Benedictine and Cistercian monks reclaimed the Po Valley wetlands and started producing this much-prized cheese. Since it originated and was mainly produced in the two city-states Parma and Reggio Emilia, the cheese was named Parmigiano Reggiano, meaning "a cheese from Parma and Reggio Emilia." The cheese got its name in the 19th century, and the word order is speculated to be purely due to alphabetical order.
THE BEST Parmigiano Reggiano Cheeses
Caseificio di Gavasseto e Roncadella
Parmigiano Reggiano Oltre 40 Mesi
World Cheese Awards - Super Gold 2022
Caseificio Sociale Canevaccia
Parmigiano Reggiano Oltre 40 Mesi
World Cheese Awards - Super Gold 2021
Latteria Sociale Moderna
Parmigiano Reggiano Stagionato 30-39 Mesi
World Cheese Awards - Super Gold 2024
This cheese has been produced on the island of Naxos in the Cyclades for at least a century. Graviera Naxou is made from pasteurised cow milk or a mixture of sheep milk and a maximum of 20% goat milk. It has a thin rind and a light yellow, compact interior filled with small holes.
Graviera Naxou is a hard table cheese with a refreshing taste and light aroma. It has a maximum moisture content of 38% and at least 40% fat content. The milk used for its production comes from breeds that are traditionally raised on the island, which feed on a diet of local plants and herbs that give their milk a unique flavor.
THE BEST Graviera Naxou Cheeses
Nikolas Pittaras Creamery
Graviera Naxou P.D.O. Pittara 12 month aged
Superior Taste Awards - 3 stars 2025, 2024
Nikolas Pittaras Creamery
Graviera Pittara Mpastouni
Mediterranean Taste Awards - Gold 2024, 2023, 2022, 2021
Burrata, literary meaning buttered, is an artisan cheese from the Puglia region of Southern Italy, especially the provinces of Bari and Barletta-Andria-Trani. The cheese is made by hand with cow's milk, rennet, and cream. It is believed that the cheese was created by Lorenzo Bianchino Chieppa, a cheesemaker who had an idea to form a shell of stretched mozzarella strings and fill it with luscious, rich cream and smaller, leftover pieces of mozzarella.
The result was a true delicacy with the creamiest interior and a rich flavor of fresh milk, which very quickly became extremely popular. Burrata should be eaten as fresh as possible - ideally within 24 hours of being made. It can be served alone, seasoned only with some salt, pepper, and a drizzle of extra virgin olive oil, but it is also delicious when accompanied by fresh tomatoes and prosciutto crudo, or when used as a topping for pizzas or bruschettas.
Pair with
VARIATIONS OF Burrata
THE BEST Burrata Cheeses
Though there are many buffalo mozzarella cheeses made with a combination of buffalo and cow's milk, to be labeled as such, the genuine mozzarella di bufala campana must be made from 100% domestic water buffalo milk and produced either in Campania or the neighboring Lazio, Apulia and Molise regions.
Buffalo milk is known to be higher in calcium and protein while lower in cholesterol, which makes this mozzarella cheese particularly prized and sought after. Buffalo mozzarella always comes packaged in brine; it has a mild yet slightly sour taste, and goes well with various Italian antipasti dishes, especially with classics like the Caprese salad.
Pair with
THE BEST Mozzarella di Bufala Campana Cheeses
Saint-Félicien is a soft French cheese originating from the region of Rhône-Alpes. The cheese is made from cow’s milk and has a creamy texture, while its flavor can be described as fruity, sour, nutty, and buttery. During the aging process, it develops a bloomy rind with a strong mushroomy aroma which does not really match the flavors of the cheese.
Due to its fragile nature, this cheese often comes packaged in small terracotta pots. It is recommended to pair it with crusty baguettes, olives, or a glass of red wine.
Serra da Estrela is a semi-soft cheese made from the milk of Bordaleira Serra da Estrela and Churra Mondegueira breeds of sheep. Milking is done by hand, after which the milk is heated, salted, and curdled using thistle extract.
The curd is formed into cheeses, which are left to ripen in humid and cold conditions. The cheese has a creamy, semi-soft interior that is yellowish-white in color, while its flavor is clean, sweet, and slightly sour. This cheese is Portugal's oldest, most traditional food product with international acclaim.
Pair with
Produced exclusively on the island of Sardinia, Pecorino Sardo is a semi-cooked, hard cheese made with whole milk from the pasture-grazing Sarda sheep. This breed is indigenous to Sardinia, raised throughout Italy and considered to be among the best domestic breeds for milk production.
Highly adaptable to different terrains, Sarda sheep feed on fragrant Mediterranean shrubs, which gives Pecorino its distinctive aromatic flavor. It is available in two varieties: Pecorino Sardo Dolce (mild), a sweet and more delicate version, and Pecorino Sardo Maturo (mature), a much stronger flavored cheese that's matured for at least 2 months and pleasantly piquant.
Pair with
This cheese has a long history, and it is the best-known Greek graviera cheese. It is produced using traditional methods and ripened in facilities in Hania, Rethymnos, Iraklion, and Lasithio prefectures on the island of Crete. It is traditionally produced from sheep milk or from a mixture of sheep milk and a maximum of 20% goat milk.
These goats and sheep wander freely on the green pastures of the island, and their diet is based on local plants, which give their milk a special quality that is expressed in this exceptional cheese. It is a hard table cheese with a light yellow color and firm texture.
Chavignol is a small cheese made from raw goat's milk that must weigh at least 60 grams. Its color is white or ivory and it has a dense, moist texture with a thin, moldy rind on the outside. The flavor of Chavignol is full, slightly nutty and 'goaty'.
It can mature for up to three months, and when the rind drastically changes its color and becomes very hard, and the body becomes drier and crumbly, the origin of its name - crottin, meaning horse dung in French, is explained. Chavignol is great when grilled and served hot on a salad or eaten with bread and bacon.
Azeitão is a semi-soft cheese made from unpasteurized sheep milk. The origins of this cheese date back to the 19th century, when Gaspar Henriques de Paiva emigrated to the town of Azeitão. Out of nostalgia for his place of birth, he imported black dairy sheep from his home town to Azeitão and brought cheesemakers from Beira Baixa to make cheeses.
De Paiva's Azeitão cheeses quickly became famous throughout Portugal, winning several awards at agricultural fairs. The milk for this cheese is taken from sheep that graze on natural vegetation in the pastures of Azeitão. The sheep are milked manually, and the milk is mixed with the extract of a local variety of thistle to start the curdling process instead of animal rennet, meaning the cheese is 100% vegetarian.
Pair with
TABLE OF CONTENTS
Best Cheese Producers in the World
Rogue Creamery was founded in 1933 in Oregon, and has since become a recognized name in the cheese industry, specializing in organic, hand-crafted cheeses with a particular focus on blue cheeses. The creamery has maintained high standards of quality over the years and has built an outstanding reputation in the United States and worldwide.
Rogue Creamery is committed to sustainability, with its business model based on environmentally responsible practices. The creamery uses only milk from local farms that meet strict organic production standards. The milk used for their cheeses comes from farms that practice sustainable agricultural methods.
AWARDS
World Cheese Awards - Super Gold
2022
World Cheese Awards - Gold
2021
International Cheese Awards - Gold
2024, 2023
BEST Rogue Creamery Cheeses
Rodolphe Le Meunier is a cheese producer and affineur based in Tours, France. He comes from a family with a long tradition in the dairy industry, which has influenced his deep knowledge and expertise in cheese production. Le Meunier has won multiple awards for his work, including the prestigious title of Meilleur Ouvrier de France (MOF) in the cheese category, an honor given to craftsmen who achieve the highest level of skill in their field.
His business includes aging and refining cheeses, as well as sourcing from various regions in France to offer a diverse selection.
AWARDS
World Cheese Awards - Super Gold
2023, 2021
World Cheese Awards - Gold
2022
BEST Rodolphe Le Meunier 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
Agour is a renowned Basque producer specializing in a wide range of high-quality products, particularly famous for their artisanal Ossau-Iraty sheep's milk cheese, which has been recognized as one of the best cheeses in the world. Established in 1981, Agour is dedicated to showcasing the traditional flavors and techniques of Basque gastronomy.
Agour's cheeses are crafted with the utmost respect for tradition, using the finest local ingredients, including milk sourced from regional shepherds. The company takes pride in its sustainable practices and its support of local farmers.
AWARDS
International Cheese Awards - Gold
2023, 2019
World Cheese Awards - Gold
2023, 2021
World Championship Cheese Contest - Best of Class
2024
BEST Agour Cheeses
Finca Pascualete is a family-owned farm and cheese producer located in the Extremadura region of southwestern Spain. The farm spans over 4,000 hectares, making it one of the largest private estates in the southeastern part of Spain. Their Merino sheep graze freely, enjoying a diverse diet that includes various types of trees, natural grasses, wildflowers, and native plants such as rosemary, thyme, and juniper.
This type of grazing contributes to the unique flavor and quality of their cheeses. All Finca Pascualete cheeses are handcrafted and completely organic, made from raw sheep’s milk sourced from their own flock. Their range of cheeses includes several varieties, with La Retorta De Queso being the most famous.
AWARDS
World Cheese Awards - Gold
2024, 2022
BEST Quesería Finca Pascualete Cheeses
Isigny Sainte-Mère is a cooperative dairy located in Normandy, France, specializing in producing Camembert cheese, butter, and cream with milk sourced from the local area. The cooperative was established in 1932 and takes advantage of the rich grasses of Normandy, which impart a particular quality and flavor to its dairy products.
Isigny Sainte-Mère also holds a Protected Designation of Origin (PDO) status for some of its products, such as Isigny butter and Isigny cream, ensuring they meet strict geographical and quality criteria.
AWARDS
Concours International de Lyon - Gold
2025
Great Taste Awards - 3 stars
2024
Great Taste Awards - 2 stars
2024, 2021
BEST Isigny Sainte-Mère Cheeses
AWARDS
Great Taste Awards - 3 stars
2023, 2022, 2021
BEST Hollis Mead Organic Dairy Cheeses
Murray's Cheese, based in New York City, is a prominent gourmet cheese and specialty foods retailer and wholesaler, with a rich history dating back to its founding in Greenwich Village in 1962. Known for its wide selection of cheeses from around the globe, Murray's operates not only a flagship store but also a restaurant and cheese bar in New York.
They are notable for their state-of-the-art cheese caves in Long Island City where they age their own cheese. In 2017, Murray's became part of the Kroger Company, expanding its reach nationwide through over a thousand Kroger stores. Murray's is also committed to community involvement, supporting local charities and educational initiatives related to food and wellness.
AWARDS
World Cheese Awards - Super Gold
2023, 2022
World Cheese Awards - Gold
2023
American Cheese Society Judging & Competition Awards - 1st Place
2024, 2022, 2019, 2017, 2016
BEST Murray's Cheese Cheeses
Zuivelfabriek De Graafstroom is a cheese producer located in Bleskensgraaf, Netherlands. It has been operational since 1908 and specializes in producing Dutch Gouda cheese. The company is a part of the DeltaMilk cooperative, which includes over 175 dairy farms, ensuring a steady supply of fresh milk.
De Graafstroom distinguishes itself by using traditional methods combined with modern technology to craft its cheeses.
AWARDS
Global Cheese Awards - Best
2024, 2023, 2021, 2019
Global Cheese Awards - Champion
2024, 2023, 2019
Global Cheese Awards - Gold
2024, 2023, 2021, 2019, 2018
BEST Zuivelfabriek De Graafstroom Cheeses
Cropwell Bishop Creamery, situated in Nottinghamshire, England, is a family-run business with a history dating back to 1847. Renowned for producing Stilton cheese, the creamery operates within the specific geographic confines permitted to legally create this iconic blue cheese.
The creamery has modernized facilities which blend traditional cheesemaking methods passed down through generations with contemporary standards for hygiene and cheese maturation. The Skailes family, who have managed the creamery for three generations, emphasize traditional production techniques and strong community ties, employing many locals and sourcing milk from nearby family-run farms.
AWARDS
World Cheese Awards - Super Gold
2022, 2021
World Cheese Awards - Gold
2023, 2022
Global Cheese Awards - Gold
2024, 2023, 2021, 2019, 2018
BEST Cropwell Bishop Creamery Cheeses
TABLE OF CONTENTS
Best Cheeses in the World
Whole Blue Stilton from Cropwell Bishop Creamery is an exemplary British cheese with a rich, tangy flavor and a melt-in-the-mouth, velvety texture. This cheese is handcrafted using traditional methods dating back to the 17th century and is matured for about 12 weeks to develop its distinctive character.
Cropwell Bishop uses vegetarian rennet and fresh, local milk to produce this award-winning Stilton, which is recognized under the Protected Designation of Origin (PDO) for authentic Stilton cheese. It is ideal for large gatherings as it typically comes in a whole form weighing about 7.5 kg, wrapped in wax paper to preserve its quality and flavor.
AWARDS
World Cheese Awards - Super Gold
2022
Global Cheese Awards - Gold
2023, 2021, 2018
World Cheese Awards - Gold
2023
Hudson Flower is an artisanal cheese, typically produced in the Hudson Valley region of New York. This cheese is characterized by its creamy texture and rich flavor, with subtly sweet notes that develop during the aging process. It is often used in various culinary applications but can also be served as part of a cheese platter alongside fruits and nuts.
Its excellent melting properties make it a great choice for pizzas and other dishes that require melted cheese.
AWARDS
World Cheese Awards - Super Gold
2023, 2022
Culture Cheese Magazine Best Cheeses issue - Best
2023
American Cheese Society Judging & Competition Awards - 1st Place
2022, 2019, 2017
Blue Stilton cheese from Clawson Dairy is a distinguished product with a rich history and a distinctive profile. Made exclusively in Leicestershire, this cheese benefits from a Protected Designation of Origin (PDO) status, ensuring that only cheese produced in certain counties can be called Blue Stilton.
It's crafted using local cow's milk and is known for its crumbly yet creamy texture and bold, tangy flavor that develops over an eight-week maturation period. Blue Stilton is characterized by its blue veins which radiate from the center, contributing to its unique taste.
AWARDS
World Cheese Awards - Super Gold
2021
Global Cheese Awards - Gold
2023, 2021, 2019, 2018
International Cheese Awards - Gold
2024, 2023, 2022, 2019
Pleasant Ridge Reserve from Uplands Cheese in Dodgeville, Wisconsin, is an acclaimed Alpine-style cheese crafted exclusively from the summer milk of grass-fed cows. Its unique taste profile includes a rich and salty flavor with a fruity finish, which develops through a natural, washed rind process.
This cheese is particularly notable for being the most awarded in American history, having won the American Cheese Society’s Best of Show three times and the U.S. Cheese Championships in 2003.
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2024, 2023, 2022, 2012, 2011, 2010, 2005, 2001
Culture Cheese Magazine Best Cheeses issue - Best
2023
Marco Polo Reserve from Beecher's Handmade Cheese is a unique cheese that incorporates both green and black cracked peppercorns, adding a distinct peppery zest to its profile. This cheese is traditionally cloth-bound and aged in open air, which intensifies its flavor by reducing moisture and enhancing its salty and rich notes.
The texture is slightly crumbly due to the aging process, and it has a robust flavor that combines nutty, earthy tones with a tangy finish. Marco Polo Reserve has been recognized in several cheese competitions, winning awards at both the American Cheese Society and the World Cheese Awards, affirming its high quality and distinctive taste.
AWARDS
World Cheese Awards - Gold
2024, 2021
American Cheese Society Judging & Competition Awards - 1st Place
2022, 2016, 2014, 2012, 2011
AWARDS
World Championship Cheese Contest - Best of Class
2020, 2010
American Cheese Society Judging & Competition Awards - 1st Place
2019, 2018, 2017, 2015, 2014, 2013, 2010, 2009
Deer Creek The Stag is a distinctive bandage-wrapped Cheddar cheese from the Artisan Cheese Exchange in Wisconsin, aged for a minimum of 17 months. This cheese is known for its bold, nutty flavor enhanced by strong notes of toffee and butterscotch, which develop a crystalline crunch as it ages, adding an intriguing texture?.
The Stag has received numerous accolades, including multiple first-place awards at the American Cheese Society and has been featured as one of the “101 Best Cheeses of the Year” by Culture Magazine.
AWARDS
World Cheese Awards - Gold
2023
American Cheese Society Judging & Competition Awards - 1st Place
2019, 2017, 2016, 2014, 2013
Lutjewinkel1916 Intens & Royaal is a premium cheese product crafted by Friesland Campina Cheese. It is known for its rich and intense flavor, which is a result of traditional cheese-making techniques honed over years of experience. This cheese is aged to perfection, offering a deep, robust taste that pairs well with a variety of wines and accompaniments.
Each wheel is carefully monitored to ensure consistent quality and superior taste.
AWARDS
World Cheese Awards - Gold
2022, 2021
World Cheese Awards - Super Gold
2024, 2022
L'Affiné Au Chablis is a cheese produced by Fromagerie Germain. This artisanal cheese is typically made from cow's milk and is known for being washed with Chablis wine during its aging process, which imparts a distinct and sophisticated flavor. The rind has a characteristic reddish hue, while the interior remains creamy and rich.
It is often celebrated for its balanced taste profile that combines the creaminess of the cheese with the slightly acidic and fruity notes of the Chablis wine. L'Affiné au Chablis can be enjoyed on its own or paired with various accompaniments like crusty bread, fruits, or charcuterie.
AWARDS
World Cheese Awards - Super Gold
2022, 2021
Concours International de Lyon - Gold
2025
World Cheese Awards - Gold
2024
AWARDS
World Cheese Awards - Super Gold
2023, 2022
World Cheese Awards - Gold
2024
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 Cheeses in the World” list until March 26, 2025, 49,707 ratings were recorded, of which 32,033 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.