Best European Pasteurized Milk Cheese Types
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
Produced in the region of Basilicata, Canestrato di Moliterno is made from whole goat's and sheep's milk. It is matured in the so-called fondaci, a type of dry, cold, but well-ventilated semi-underground warehouse typical for the Moliterno area.
Depending on the length of maturation, this hard Italian cheese can be either quite sweet or piquant in flavor, and it can be found marketed in three different varieties: Primitivo, ripened for up to 6 months; Stagionato, ripened for up to 12 months, and Stravecchio, ripened for over a year.
Pair with
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.
THE BEST Mozzarella di Bufala Campana Cheeses
Caseificio Il Casolare
Mozzarella di Bufala Campana DOP
Italian Cheese Awards - Nominee 2023, 2019, 2018
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.
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.
This semi-hard cheese is traditionally produced from sheep or goat milk, or a mixture of the two. The milk used to make this cheese comes from breeds reared traditionally in the Messinia and Lakonia prefectures, where this cheese has been produced for more than 100 years.
To make Sfela, the curd has to be divided into pieces and reheated. Afterwards, the pieces are drained using cheesecloth, and they are lightly pressed and cut into small strips ('sfelas') and salted. The strips are stored in tin cans full of brine for at least three months to mature.
Arseniko Naxou is a Greek cheese originating from the island of Naxos, hence the name. The word arseniko means male or masculine. The cheese is made from raw sheep’s and goat’s milk with the addition of whey.
After it thickens, the cheese is drained in specially designed baskets known as tirovola. In the beginning, its flavor is sweet, but after a few months it develops a spicy and aromatic flavor.
This is one of the most famous Greek cheeses. It has been made in Western Macedonia, Epirus, Aitoloakarnanina, Evrytania, and in western mainland Greece since the 1960s, which makes it one of the newest cheeses on the Greek market. It is a hard table cheese usually made from sheep's milk or a mixture of sheep's and goat's milk. Kefalograviera got its name after two cheeses because it's a cross between Kefalotyri, a salty, intensely flavored cheese, and the mellow Graviera cheese.
It is sold in wheels or wedges, and is easily identified by its firm texture and light brown rind. Statistics show that it is becoming one of the most widespread cheeses in Greece, with annual production of around 3,000 tons. Kefalograviera is a hard table cheese that is often used to prepare a popular Greek fried cheese dish called saganaki.
Pair with
THE BEST Kefalograviera Cheeses
Often called the heavenly cheese, St. André is a French triple-crème cheese made from cow’s milk. It originated from Coutances in the region of Normandy. Underneath its bloomy edible rind, there is a dense, creamy-textured body with mild and rich aromas and flavors which can best be described as sour, tangy, buttery, and salty.
Because it is enhanced with the addition of heavy cream, its fat content is quite high - typically 75%. It is recommended to pair it with crusty bread, pear slices, or a glass of light and fruity rosé.
Stracciata is an artisan Italian cheese produced in Molise. It is made from cow's milk. The curd is cut or torn, and it is then stretched into ribbons that can be folded or braided. Although stracciata is usually snow-white, in spring and summer it develops a yellowish hue.
On the outside, it is buttery, mild, sweet, fresh, and slightly salty, while the inside is milky and piquant. The cheese melts in the mouth easily, leaving notes of warm melted butter on the palate. The name stracciata is derived from the verb stracciare, meaning to tear.
Pair with
THE BEST Stracciata Cheeses
Best European Pasteurized Milk Cheese Producers
Caseificio Barlotti is a family-run dairy with a rich tradition dating back to the early 1900s, located in Paestum, in the Campania region of Italy. The Barlotti family has been raising buffalo and producing dairy products for five generations. This artisanal cheese producer uses milk from their own herd of Italian Mediterranean buffalo, ensuring control over the entire production process from feeding the buffalo to cheese making.
Caseificio Barlotti is best known for its Mozzarella di Bufala Campana DOP, but also offers a wide range of other buffalo milk products. Visitors can enjoy guided tours of the farm and production facilities, as well as tastings of their fresh products.
AWARDS
World Cheese Awards - Gold
2023, 2022
Concours International de Lyon - Gold
2025
World Cheese Awards - Super Gold
2024, 2023
Luigi Guffanti 1876 is a renowned Italian cheese company based in Arona, in the Piedmont region, known for its multi-generational expertise in aging and refining cheeses. Founded in 1876 by Luigi Guffanti, the company began its journey by aging Gorgonzola in an abandoned silver mine in Valganna, taking advantage of its consistent temperature and humidity conditions for optimal cheese maturation.
Over time, the expertise gained in aging Gorgonzola expanded to include a wide variety of other cheeses. Luigi Guffanti 1876 offers an extensive selection of cheeses, including those made from cow’s, sheep’s, goat’s, and buffalo’s milk, as well as blended varieties.
AWARDS
Italian Cheese Awards - ICA
2018, 2016, 2015
Italian Cheese Awards - Nominee
2017
BEST Luigi Guffanti 1876 Cheeses
Igor Gorgonzola is one of the most renowned Italian producers of Gorgonzola, the traditional blue-veined cheese with Protected Designation of Origin (DOP) status. The company was founded in 1935 and is based in Novara, in the Piedmont region—an area considered the heart of Gorgonzola production.
Over the decades, Igor has grown from a small family-run workshop into one of the leading manufacturers and exporters of Gorgonzola cheese worldwide. Their product range includes several types of cheese, notably Gorgonzola Dolce—a mild, creamy version, and Gorgonzola Piccante—a stronger, more mature variety with a pronounced flavor, aimed at more demanding palates.
AWARDS
International Cheese Awards - Gold
2024
BEST Igor Gorgonzola Cheeses
Lattebusche is a well-known Italian dairy cooperative based in the town of Busche (municipality of Cesiomaggiore) in the province of Belluno. Founded in 1954 as a local milk processing cooperative, it is now considered one of the leading dairy producers in northern Italy.
The cooperative operates several production facilities, including dairies in Busche, Sandrigo, Resana, and Chiusa di Pesio, where a wide variety of cheeses, butter, milk, and other dairy products are made, mostly from milk supplied by local farmers.
AWARDS
World Cheese Awards - Gold
2022
Global Cheese Awards - Gold
2021
Global Cheese Awards - Best
2021
BEST Lattebusche Cheeses
Caseificio Di Nucci is a family-run dairy based in Agnone, in the Molise region of Italy, dedicated to the production of traditional cheeses for over ten generations. Their cheesemaking process is rooted in the use of raw cow's milk and traditional artisanal methods, without the use of additives or preservatives, ensuring the authenticity and quality of their products.
Di Nucci cheeses have earned recognition not only among consumers but also at international competitions. They have received numerous awards at prestigious events such as the World Cheese Awards, where their products have repeatedly won medals for excellence.
AWARDS
Italian Cheese Awards - ICA
2022, 2019, 2017, 2016
Italian Cheese Awards - Nominee
2018, 2017
Latteria di Branzi is a renowned cheese producer with a tradition dating back to 1953. This dairy works with more than 70 small mountain farms, collecting milk used to produce traditional and high-quality cheeses. Their most famous product is Branzi, a cheese with a rich history, which is linked to other well-known cheeses from the region, such as Bitto and Formai de Mut.
Latteria di Branzi stands out for its products that reflect the cultural and natural heritage of the mountainous area. Through its collaboration with small farms, Latteria di Branzi not only helps preserve local farming traditions but also supports the conservation of the plant and animal species that inhabit this mountainous region.
AWARDS
World Cheese Awards - Super Gold
2023
Italian Cheese Awards - Nominee
2023, 2020, 2018
Italian Cheese Awards - ICA
2022, 2018
BEST Latteria di Branzi Cheeses
Mila Südtirol is a leading dairy cooperative from South Tyrol, known for producing high-quality dairy products rooted in Alpine tradition, environmental respect, and sustainable development. Founded in 1962 as an association of milk producers from the Val Venosta valley, Mila has grown over the decades into a symbol of quality and authenticity.
Today, the cooperative brings together around 2,200 mountain farmers whose farms are mostly located at altitudes above 1,000 meters, ensuring exceptional freshness and purity of raw milk. Mila offers a wide range of dairy products, reflecting the richness of the region and the care of its farmers.
BEST Mila Südtirol Cheeses
Arrigoni Battista is a renowned Italian cheese producer based in Pagazzano, in the Lombardy region, with a rich tradition dating back to 1920, when the company was founded by Battista Arrigoni. Arrigoni stands out for its integrated production chain that covers every stage – from livestock farming and milk production on its own farms near Bergamo to the aging and packaging of cheeses in modern facilities in Pagazzano.
This allows for complete quality control and the preservation of product authenticity. Arrigoni Formaggi is synonymous with a passion for cheese, a combination of tradition and innovation, and a commitment to quality, making them one of the most prominent cheese producers in Italy.
AWARDS
World Cheese Awards - Super Gold
2021
World Cheese Awards - Gold
2024, 2022, 2021
Italian Cheese Awards - Nominee
2020
BEST Arrigoni Battista Cheeses
AWARDS
Global Cheese Awards - Gold
2023, 2018
World Championship Cheese Contest - Best of Class
2024, 2022, 2020, 2018, 2016, 2014, 2012, 2010
International Cheese Awards - Gold
2024, 2023, 2022, 2019
BEST Arla Cheeses
Latteria Soresina is one of Italy’s most respected dairy cooperatives, headquartered in the town of Soresina, in the Lombardy region. Founded in 1900 as a cooperative of local milk producers, Latteria Soresina today includes over 200 members and processes more than 500 million liters of milk per year.
Its mission is rooted in preserving quality, origin, and traditional dairy production. The company is especially known for producing Grana Padano DOP, Burro Soresina (butter), Provolone Valpadana DOP, as well as milk, yogurt, and other dairy derivatives.
AWARDS
International Cheese Awards - Gold
2023
World Cheese Awards - Gold
2023
BEST Latteria Soresina Cheeses
Best European Pasteurized Milk Cheeses
Mozzarella di Bufala Campana DOP made by Caseificio Il Casolare is a premium cheese that stands out for its rich, creamy texture and distinctive flavor. This mozzarella is produced from the milk of water buffaloes raised in the Campania region of Italy.
The DOP (Denomination of Protected Origin) certification ensures that every step, from the sourcing of the milk to the cheese production, adheres to strict, traditional methods. This results in a high-quality product that is celebrated for its authentic taste and superior quality.
AWARDS
Italian Cheese Awards - Nominee
2023, 2019, 2018
Italian Cheese Awards - ICA
2020, 2017, 2016
Wigmore is a semi-soft cheese crafted by Village Maid Cheese, a company known for producing artisan cheeses. This particular cheese is made using pasteurized ewe's milk, which gives it a delicate and creamy texture. Wigmore has a gentle flavor that carries hints of floral and mushroom undertones, attributable to its aging process and the quality of milk used.
Its rind is washed and develops a light, bloomy appearance as it matures. Lovers of cheese often note Wigmore for its smooth and slightly sweet taste, making it a favorite among those who prefer milder cheeses.
AWARDS
World Cheese Awards - Super Gold
2023
Ricotta Fresca from Caseificio Artigiana is a delicate fresh cheese made from a combination of whey and cow’s milk. It is crafted using the traditional afioramento method, which results in a rich yet light texture. Its consistency is creamy, smooth, and easy to spread, with a slightly grainy finish.
The color is milky white, and the aroma is gentle and fresh, with subtle milky notes. The flavor is mild and naturally sweet, with a soft dairy nuance that pairs perfectly with a variety of dishes. Ricotta Fresca is incredibly versatile—ideal for stuffing pasta, pies, and pastries, or served with vegetables or toasted bread.
Scamorza Bianca from Caseificio Artigiana is a traditional Italian pasta filata cheese, known for its elastic texture and mild, milky flavor. It is made from fresh cow’s milk using artisanal methods that include ripening in its own whey and shaping into its characteristic pear-like form.
After shaping, the cheese is dried and aged, resulting in a firmer texture compared to mozzarella, while still retaining its juiciness and elasticity. Scamorza Bianca is highly versatile in culinary applications — it can be enjoyed fresh, grilled, or used as an ingredient in dishes such as pizzas and pasta.
Piave DOP Vecchio Selezione Oro is a renowned Italian cheese produced by Lattebusche. It is a hard, cooked-curd cheese made from cow's milk, renowned for its rich, full-bodied flavor and granular texture. This cheese is aged for over 12 months, which contributes to its intense and complex taste profile.
Originating from the Piave River Valley in the Veneto region, it carries the DOP (Denominazione di Origine Protetta) designation, ensuring that it meets strict production standards and is made within its traditional geographic area. It is known for its golden hue and typically used grated over dishes or enjoyed on its own as a premium cheese.
AWARDS
World Cheese Awards - Gold
2022
Global Cheese Awards - Gold
2021
Global Cheese Awards - Best
2021
Gorgonzola Gran Riserva Leonardi from the company Igor Gorgonzola is a premium example of Italian blue cheese with Protected Designation of Origin (DOP) status, produced according to the highest quality standards. This top-tier cheese is crafted in artisanal dairies within the Igor group, using only fresh milk sourced from carefully selected farms in the upper province of Novara, where cows graze freely on natural pastures.
Gran Riserva Leonardi is distinguished by its sweet, nuanced flavor and exceptional creaminess, making it ideal for spoonable consumption. The cheese is aged for a minimum of 80 days, during which it develops a rich and balanced taste, with delicate blue veining typical of Gorgonzola.
AWARDS
International Cheese Awards - Gold
2024
Scamorza from Luigi Guffanti 1876 is a traditional Italian cheese made from cow’s milk. Its characteristic pear-like shape is created by tying a string around the curd during production. This cheese has a compact, elastic texture and a pale yellow interior.
When smoked, it develops a white to yellow-ochre rind and acquires subtle smoky aromas. The flavor is mild, milky, and pleasantly sweet, making it a versatile ingredient in the kitchen - perfect for melting, grilling, or enjoying fresh. Scamorza pairs exceptionally well with white wines, lager beers, tomato sauces, and rustic breads such as ciabatta.
Mascarpone e Gorgonzola Dolcetto is a specialty of the Italian dairy company Igor Gorgonzola, renowned for producing high-quality cheeses. This product combines layers of mild mascarpone and sweet Gorgonzola cheese, creating a unique harmony of creamy texture and rich flavor.
Mascarpone e Gorgonzola Dolcetto is characterized by its distinctive alternating layers of mascarpone and Gorgonzola, featuring a soft consistency and pleasant aroma. Its flavor is rich yet delicate, making it suitable for a wide range of culinary uses.
Devon Blue is a variety of English blue cheese that is produced by Ticklemore Cheese in Devon, United Kingdom. This cheese is noted for its firm texture and moist, crumbly body, striking a balance between creaminess and a mild, gently tangy blue flavor.
Made with pasteurized cow's milk sourced locally, Devon Blue typically matures for a period of approximately 6 to 8 months. During this time, it develops a natural rind and a dense, evenly veined interior. The cheese is suitable for vegetarians, as it is made using vegetable rennet.
AWARDS
World Cheese Awards - Super Gold
2023, 2022
Antani is a unique and exceptional semi-hard cow's milk cheese produced by De' Magi. It is matured for a minimum of six months in caves, where it develops a delightful balance of flavors. The cheese is made from milk sourced from cows grazing above 1200 meters in the mountains, giving it a clean, aromatic profile that is present in its taste.
With a firm, compact texture, Antani features a distinctive semi-hard paste and a slight graininess. Its flavor is a blend of medium sweetness, mild saltiness, and a slight acidity, with a smooth, slightly adhesive texture. The cheese has an aroma of melted butter, stable animals, nuts, flowers, and herbs.
AWARDS
Concours International de Lyon - Gold
2025
Italian Cheese Awards - Nominee
2020
Italian Cheese Awards - ICA
2018
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 European Pasteurized Milk Cheeses” list until May 30, 2025, 20,816 ratings were recorded, of which 13,928 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.