Best Raw Milk 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
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Caseificio di Gavasseto e Roncadella
Parmigiano Reggiano Oltre 40 Mesi
World Cheese Awards - Super Gold 2022
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Caseificio Sociale Canevaccia
Parmigiano Reggiano Oltre 40 Mesi
World Cheese Awards - Super Gold 2021
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.
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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.
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.
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.
First produced in the 11th century by the Cistercian monks of the Santa Maria di Rovegnano Abbey in Chiaravalle Milanese, Grana Padano is known as one of the very few parmesan cheeses that can possibly compete with the far more famous Parmigiano-Reggiano.
This hard cheese is made from unpasteurized, semi-skimmed cow’s milk and it is available in these varieties: Grana Padano, Trentin Grana, and Grana Grattugiato. It is sold at different ripening stages: Grana Padano (9-16 months), Grana Padano Oltre 16 mesi (over 16 months) and Grana Padano Riserva (over 20 months).
Pair with
VARIATIONS OF Grana Padano
THE BEST Grana Padano Cheeses
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Latteria San Pietro
Grana Padano DOP Selezione da Fieno 50 mesi
World Cheese Awards - Super Gold 2024
Reblochon is a semi-hard, pressed cheese with a weight of about 500 grams, made from unpasteurized cow's milk that must ripen for at least 15 days in the departments of Savoie and Haute-Savoie in France. According to an old tale, it exists because a farmer made the milk into cheese to hide a part of his milk production in order to lower his "milk taxes" that he paid to the pasture's owners.
Reblochon has a yellow to orange rind with an ivory body inside. Its rind is edible, and the taste of the cheese is nutty and slightly fruity. The smell is intense and reminiscent of cellars in which it has matured. It melts well and tastes great on baked potatoes.
THE BEST Reblochon Cheeses
Best Raw Milk Cheese Producers in the World
BelGioioso Cheese, based in Wisconsin, USA, is renowned for its production of Italian-style cheeses since 1979. The company operates out of multiple facilities and crafts over 27 different varieties of cheese. BelGioioso is known for its commitment to quality, using fresh, local milk and traditional cheesemaking methods.
This commitment is evident in their practice of processing milk into cheese on the same day it is collected from local farms to ensure freshness and flavor. BelGioioso has been recognized widely in the cheese industry, receiving numerous awards from prestigious competitions like the World Cheese Championship and the American Cheese Society.
AWARDS
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World Cheese Awards - Gold
2021
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World Championship Cheese Contest - Best of Class
2024, 2022, 2020, 2018, 2016, 2014, 2012, 2010
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American Cheese Society Judging & Competition Awards - 1st Place
2024, 2023, 2022, 2019, 2018, 2017, 2016, 2015, 2014, 2012, 2011, 2010, 2009, 2008, 2007, 2006, 2003, 2002, 2000
BEST Belgioioso Cheese 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
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World Cheese Awards - Super Gold
2023, 2022
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World Cheese Awards - Gold
2024, 2023, 2022
BEST Rohmilchkäserei Backensholz Cheeses
Gourmino, based in Langnau im Emmental, Switzerland, is a cooperative formed by a group of Swiss Alpine dairies specializing in the production of Emmental cheese. This producer focuses on traditional cheese-making methods, aging their cheese in natural cave cellars.
Gourmino also plays a significant role in supporting local dairy farmers by providing a stable outlet for their milk, while maintaining a commitment to sustainability and quality in their cheese production processes.
AWARDS
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World Cheese Awards - Super Gold
2023, 2022
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World Championship Cheese Contest - Best of Class
2024, 2022, 2020, 2018, 2016, 2012
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World Cheese Awards - Gold
2024, 2023, 2022
BEST Gourmino Cheeses
AWARDS
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World Cheese Awards - Gold
2024, 2022
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World Cheese Awards - Super Gold
2024, 2023
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Culture Cheese Magazine Best Cheeses issue - Best
2023
BEST Parish Hill Creamery Cheeses
Jasper Hill Farm is a cheese producer located in Greensboro, Vermont. The company specializes in creating high-quality cheeses with a focus on local production and sustainable agricultural practices. Jasper Hill provides aging and affinage services and develops cheeses that showcase the dairy culture of Vermont.
They work closely with small local dairies to produce a variety of cheeses, incorporating unique aging environments to enhance flavor and texture.
AWARDS
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International Cheese Awards - Gold
2022, 2019
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World Championship Cheese Contest - Best of Class
2024, 2022, 2020, 2018, 2016, 2014, 2012, 2010
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World Cheese Awards - Gold
2024, 2023, 2022
BEST Jasper Hill Farm Cheeses
AWARDS
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World Cheese Awards - Gold
2023, 2021
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World Cheese Awards - Super Gold
2024, 2021
BEST Quesería Artesanal Las RRR Cheeses
AWARDS
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Italian Cheese Awards - Nominee
2023, 2020, 2019, 2018, 2017
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Italian Cheese Awards - ICA
2022, 2019, 2017, 2015
BEST Caseificio Inmasseria Cheeses
Walo von Mühlenen specializes in the production and maturation of Swiss cheeses, working with affineurs to age cheeses in optimal conditions. The company highlights traditional methods and regional cheese varieties, maintaining close relationships with small-scale dairies to ensure high-quality products.
They are known for promoting lesser-known Swiss cheeses alongside internationally recognized varieties.
AWARDS
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World Cheese Awards - Gold
2024, 2023, 2022
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World Cheese Awards - Super Gold
2024, 2023, 2022, 2021
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International Cheese Awards - Gold
2024, 2023, 2022, 2019
BEST Walo Von Mühlenen Cheeses
Caseificio Pennar is located in Italy, specializing in producing Asiago cheese, a traditional Italian cheese made from cow's milk. The cheese company is known for following traditional methods that have been passed down through generations, focusing on quality and authenticity.
They offer a range of cheeses aged for different periods.
AWARDS
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Concours International de Lyon - Gold
2025
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Global Cheese Awards - Gold
2024, 2023
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Global Cheese Awards - Best
2023
BEST Caseificio Pennar 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
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Concours International de Lyon - Gold
2025
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Great Taste Awards - 3 stars
2024
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Great Taste Awards - 2 stars
2024, 2021
BEST Isigny Sainte-Mère Cheeses
Best Raw Milk Cheeses in the World
Blackmount is a raw milk ashed lactic goats milk pyramid made with milk from our small herd of dairy goats, it is made with vegetarian rennet and is yeast ripened so it softens from the outside in if left to mature long enough. Blackmount is the hill behind our farm which forms the start of the Pentland Hills which go right up to Edinburgh.
It develops citrus and fresh flavours from the middle and the rind becomes slightly spicy as it ripens.
AWARDS
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World Cheese Awards - Super Gold
2022
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World Cheese Awards - Gold
2024
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International Cheese Awards - Gold
2024
Don Carlo is an Italian cheese made from the raw milk of Bruna Alpina cows. This cheese is semi-hard, and it matures for several months, resulting in a rich, complex flavor profile. It has a smooth, creamy texture with a slightly nutty taste, complemented by hints of butter and grass.
The aging process also imparts a mild spiciness to the cheese, making it a versatile option for pairing with a variety of foods, especially cured meats, fruits, and wines. Don Carlo is known for its natural rind and is often enjoyed as a table cheese or grated over dishes.
AWARDS
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Italian Cheese Awards - ICA
2019, 2017, 2015
Calderwood is a unique variety of aged cheese crafted by Cellars at Jasper Hill Farm. It is made from raw cow's milk and is known for its complex, nutty flavor profile. The cheese is notable for being coated in hay, a traditional method that imparts a distinctive aroma and taste.
This type of aging process results in a firm texture and evolves flavors as the cheese matures. Calderwood has been recognized in various cheese competitions, further establishing its reputation among connoisseurs.
AWARDS
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American Cheese Society Judging & Competition Awards - 1st Place
2024, 2023, 2018
Humble is a cheese produced by Parish Hill Creamery, located in Vermont. This artisanal cheese is known for its unique and complex flavors, which result from traditional cheesemaking techniques. Parish Hill Creamery focuses on using raw milk from grass-fed cows, ensuring high-quality and flavorful products.
Humble typically has a semi-soft texture and a rich, creamy taste that is slightly tangy, making it a favorite among cheese connoisseurs.
AWARDS
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World Cheese Awards - Super Gold
2023
AWARDS
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World Cheese Awards - Super Gold
2023
Großer Deichkäse 12 Monate is a cheese produced by Rohmilchkäserei Backensholz. This cheese is crafted from raw milk and is aged for 12 months to develop its distinctive flavor profile. The aging process allows it to achieve a firm texture and a rich, complex taste that includes notes of nuttiness and a hint of sweetness.
It is often enjoyed as part of a cheese platter or used in gourmet recipes.
AWARDS
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World Cheese Awards - Super Gold
2022
Parmigiano Reggiano PDO (Protected Designation of Origin) made by Castelli is a high-quality Italian cheese renowned for its rich flavor and granular texture. Crafted using traditional methods, it is made from raw cow's milk and aged for a minimum of 12 months to develop its characteristic taste.
This cheese is often used grated over pasta, risotto, and soups, or enjoyed on its own with wine and fruits.
AWARDS
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Global Cheese Awards - Best
2024
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Global Cheese Awards - Gold
2024, 2023
Gran Pennar di Montagna is a cheese produced by Caseificio Pennar, a dairy located in the Asiago plateau region of Italy. The cheese is known for its hard texture and rich, savory flavor. It is likely aged for several months to develop its complex taste profile, which includes nutty and slightly sweet undertones.
This cheese is typically used in culinary applications where a robust flavor is desired, such as grating over pastas, soups, or salads.
AWARDS
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Global Cheese Awards - Gold
2024, 2023
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Global Cheese Awards - Best
2023
Keen's Raw Milk Truckle Cheddar is a traditional artisan Cheddar cheese made by Keen's Cheddar, a renowned cheese producer in Somerset, England. This cheese stands out for being made from raw, unpasteurized milk sourced from the family's own herd of cows, which graze on the lush pastures surrounding the farm.
The cheese is crafted using time-honored methods, including hand-cheddaring and aging in cloth-bound truckles, which helps develop its distinct texture and complex flavors. Keen's Raw Milk Truckle Cheddar is noted for its deep, rich taste with earthy undertones and a slightly tangy finish, making it a favorite among cheese connoisseurs.
AWARDS
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Global Cheese Awards - Gold
2024, 2023
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Global Cheese Awards - Best
2023
The Raw Milk Camembert made by Isigny Sainte-Mère is a traditional French cheese renowned for its creamy texture and rich, earthy flavor. Produced from raw cow's milk sourced from the lush pastures of Normandy, this cheese undergoes a meticulous production process that preserves its robust taste and complex aroma.
Famously encased in a white, velvety rind, the interior of the Camembert is typically soft and often oozes slightly when cut, offering a delightful experience for cheese aficionados. This product is often enjoyed with crusty bread, fruits, or paired with wines for an authentic gastronomic delight.
AWARDS
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International Cheese Awards - Gold
2024, 2022
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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 Raw Milk Cheeses in the World” list until February 19, 2025, 24,480 ratings were recorded, of which 16,278 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.