Produced in the Lombardian province of Brescia since the 1500s, Nostrano Valtrompia is an extra-hard, fat cheese made with semi-skimmed cow's milk of the Italian Bruna Alpina breed. The distinctive color and aroma of Nostrano Valtrompia come from saffron, which is added before cooking the cheese. Ripened for at least 12 months, Nostrano has a rich and quite an intense piquant flavor. It is excellent as a grating cheese but it can also be enjoyed as a table cheese, served with fruit and vegetable preserves or honey.

Axridda, also called su casu cun s’axridda is a Sardinian cheese made either with raw sheep milk or a combination of sheep and goat milk, and either calf, lamb, or goat kid rennet. Nowadays it is mainly produced in the area around Gerrei, in the province of Cagliari. This cheese is special because it is covered with clay on the 60th day of maturation. The clay serves as a natural insulator, protecting the cheese from high temperatures and insects, at the same time keeping it moist and reducing otherwise necessary interventions such as washing the rind with oil or turning it repeatedly on the aging shelves. The cheese has a buttery texture, which is somewhat unusual for an aged, hard cheese, while the flavor is complex, slightly sweet, with hints of herbs and dried fruits. The size of the wheel varies from 3 to 4,5 kg.

Esquirrou is a hard French cheese made from sheep's milk, produced in Pyrénées-Atlantiques and in the cities of the Hautes-Pyrénées. It is a smaller version of Ossau-Iraty cheese. The texture of Esquirrou is slightly elastic, while the flavors are nutty, fruity, herbaceous if the produce is from winter, while the summer versions reveal aromas of flowers and grass. The name of the cheese means bell, referring to the sheep's accessories. It is produced at Mauleon Fromagerie by Michel Touyarou. Esquirrou won the 2018 World Championship Cheese Contest held at Madison, Wisconsin, where it had bested 3,402 other cheeses.

Sancerre is a hard French cheese made from goat's milk. The cheese can be consumed fresh (minimum of 1 week) or fully matured (3 weeks). It has a natural rind and it's made in the shape of a small log, similar in size to a wine cork. When Sancerre is fresh, it has fruity aromas and flavors, and when it's aged it develops strong goaty and nutty flavors. It is recommended to pair it with a glass of local wine that's also called Sancerre.

Fumaison is a French cheese originating from Auvergne, where it was created by Patrick Beaumont in 1990. This smoked cheese is made from raw milk of Lacaune sheep. It's matured by hanging from the roof of a cave, a process that lasts for 100 days. It is then smoked, resulting in a rind that has red, yellow, and grey mold. The aromas are reminiscent of mushrooms, wood, and smoke, while the flavors are complex and savory – first, it tastes of wood and smoke, but then it develops the flavors of hazelnuts. The texture is firm and very rich. It's recommended to pair it with a sweet Gamay wine and serve it with fresh fruit in order to balance out the smoky flavors.

Barilotto is an Italian cheese hailing from Campania, where it's produced by Casa Madaio in Cilento. The cheese is made from water buffalo's milk by heating the whey derived from the production of mozzarella di bufala. It's usually left to age for at least 40 days before consumption. Underneath its washed rind, the texture is hard, smooth, and firm. The aromas are delicate, fresh, and buttery, while the flavors are creamy and mild. It's recommended to serve Barilotto with honey or jelly due to the subtle sweetness of the cheese.

Luis Trenker is an Italian cheese originating from South Tyrol. The cheese is made from pasteurized cow's milk, and it ripens in two phases in South Tyrolean mountains. Underneath its dark waxed rind, the texture of this hard cheese is compact, creamy, tender, grainy, and slightly melting on the palate. The aromas are reminiscent of cocoa, roasted nuts, fruit, and hay, while the flavors are spicy and aromatic. Slices of Luis Trenker are also suitable for frying. It's recommended to pair it with Lagrein or Vernatsch wine and serve it with speck, chestnuts, and apples.

Bleu de Saint-Jean is a French cheese originating from Orne in Normandy. This blue cheese is made from raw cow’s milk and it weighs about 1 kilogram. Underneath its natural rind that’s full of small craters, the texture is hard, dense, and supple, with blue-grey marbling running throughout the body. The aromas are buttery and reminiscent of stables, while the flavors are pleasant, balanced, and buttery. Bleu de Saint-Jean is aged for at least 5 weeks before consumption.

Macagn is a traditional Italian cheese produced in Vercelli's Cervo, Sesia, and Sessera valleys. It's named after one of Monte Rosa's foothills. This mountain cheese is made from full-fat raw cow's milk and it's left to age for a minimum of 2 months, although it's said that Macagn is ideal after 3 to 5 months of aging. The cheese is made after each successive milking in order to use up the natural heat of fresh milk. As a result, Macagn retains the floral aromas and flavors of grass and wildflowers, while the texture is dense and creamy. It's recommended to mix it with creamy polenta.

First mentioned in the 1600s, this Lombardian cheese comes from Val Camonica - one of the largest valleys of the central Alps, and the east side of Lake Iseo, both located in the province of Brescia. Silter is a semi-fat, hard cheese made with the milk of Brown Swiss or Bruna Alpina cow breeds, and matured for at least 6 months, while aged versions need 12 months or even two years. The rind is smooth but hard, pale yellow, almost brown as it matures, and the inside is pale to dark yellow, also depending on the age. Seasoned with saffron, Silter has quite a delicate, sweet taste of milk and herbs and an intense aroma of fodder. This excellent table cheese is often used for grating but it can be served as an appetizer, and goes particularly well with Slinzega Vallecamonica, a cured meat product.

This unique Italian hard cheese is typically found only in specialty shops. It originates from the Belice Valley in Sicily, hence the name. This hard cheese is made from sheep’s milk with the addition of local olives (Oliva da Tavola Nocellara del Belice). The production of Belicino started in the period after WWII. Pair the cheese with strongly-flavored fruit such as oranges and pomegranates.

Traditionally produced in the Sicilian province of Enna which is nestled in the lush Dittaino Valley, Piacentinu Ennese is a pressed, hard cheese made with raw, whole sheep’s milk, with the addition of saffron and black peppercorns. The flavor of this cheese ranges from mild and slightly sweet to medium piquant and slightly pungent, depending on its age, and it has a pronounced aroma of saffron. Piacentinu Ennese is enjoyed either as a table cheese or used as an ingredient in preparing various recipes such as herb-stuffed lamb meat called Ciarbiduzzo Abbuttunàtu, a typical dish from Enna. It's also fantastic for grilling and often used with bucatini pasta.

Named after its town of origin, Bra is a sheep, goat and cow's milk cheese produced in the mountainous Piedmont provinces of Cuneo and Villafranca Piemonte in Turin. Bra is often used as a grating cheese and it is available in three varieties: Tenero (tender, soft), Duro (hard), and Bra d'Alpeggio - the Alpine version of Bra produced only during summer pastures and the most prized one. Bra has an intense aroma and quite a piquant flavor which becomes even more pronounced as the cheese ripens.

Produced throughout the entire Comino Valley in the Province of Frosinone, Pecorino di Picinisco is an uncooked, hard cheese made with raw sheep milk. It is available in two varieties, Scamosciato (semi-matured) and Stagionato (matured), both of which are quite different in appearance and flavor. While Scamosciato has a sweet flavor and a strong aroma of mountain pastures, the Stagionato variety is more intense and full bodied, with pronounced spicy notes. Pecorino di Picinisco is used as a basic ingredient in many traditional recipes of the Lazio region but it is also excellent on its own, typically enjoyed with a slice of Pane Casareccio di Genzano or with acacia honey and green tomato or red onion jam.

Originating from the Cantabrian Mountains and traditionally produced within the Redes Natural Park in the Province of Asturias, Casín is a semi-hard to hard cheese made with raw, whole milk from the Asturiana de la Montaña, Asturiana de los Valles, and Frisona cow breeds. It exudes a strong, persistent aroma of lush pastures, and has a well-rounded flavor: buttery to slightly bitter and spicy. The versatile Casín can be enjoyed on its own but it is also often used for preparing a number of delicious croquettes, fritters, Asturian cachopos, stuffed baked apples or even cheese ice cream!

Bettelmatt is a rare toma cheese hailing from Piedmont, particularly the Val Formazza. The cheese is produced exclusively during summer months. It's made from the milk of local cows which graze on high pastures, and it's believed that the special flavor of the cheese comes from a herb called mottolina that grows only in the area. Bettelmatt is aged for 3 months and has a natural rustic rind. The texture is soft, oily, and compact, with irregular eyes. The aromas are reminiscent of ripe fruit and wine, while the flavors are complex and rich, with notes of wild herbs, flowers, and butter. In the past, this cheese was used for the payment of taxes or rent. The name is derived from batte, meaning collection, and matt, meaning pasture or grazing.

Traditionally produced in the provinces of Foggia and Bari, Canestrato Pugliese is a hard cheese made from sheep's milk. It is one of the most prized products of the Apulia region, masterfully crafted from December to May, at altitudes varying between 250 to 700 meters, where the Mediterranean climate creates optimal sheep farming conditions. Canestrato is aged in reed baskets typical for the Apulian area, and while matured Canestrato has quite a strong piquant flavor and is more suitable for grating, the younger versions are much more delicate and should be paired with fava beans, pears, or crudités, and accompanied by rosé or dry white wines.

Vezzena is a traditional Italian cheese hailing from Trento, where it's been produced in the alpine farms of Lavarone, Vezzena, and Folgaria since the early 1900s. The cheese is made from June to September from partially skimmed raw cow's milk and it's usually left to mature from 12 to 24 months. There are a few versions of the cheese – fresh, medium-aged, aged, and extra-aged (more than 24 months). The texture is semi-hard, creamy, open, and buttery, while the grainy texture can be found in aged versions. The flavor is pleasantly bitter, herbaceous, piquant, intense, and earthy. It's recommended to use it as a table cheese or grate it over traditional dishes such as canederli.

Bella Lodi is a hard Italian cheese produced in an ancient dairy farm in Parco Adda Sud. The cheese is made from cow’s milk and has a rich aroma, while its texture is flaky, grainy, and crumbly. It is also known as the Black Parmesan and is characterized by its black rind, achieved by hand-coating the cheese wheels with grape seed oil, carbon, and a type of clay known as umber. After the maturation period of 18 months, it is ready to be consumed as it is or grated over a variety of savory dishes.

Tombea is a traditional Italian cheese hailing from Lombardy. It's made from raw cow's milk coming from the cows reared on pastures and farms in Val Vestino. The natural rind is very hard and its color ranges from yellowish to brown, while the paste is yellow. Tombea usually ages for 20-24 months. The flavors are sweet and milky, with hints of mountain flowers. The name of the cheese is a reference to Mount Tombea.

Butirro is an Italian kneaded-curd cheese originating from the Calabria region. Its outer layer consists of solid cheese made from Podolica cow’s milk, while butter is enclosed on the inside, maintaining its flavor and aroma until it gets consumed. The texture of the cheese is elastic, stringy, and dense, while the aromas are flowery, with hints of lilies and ripe fruits. Originally, this cheese was produced as a way to preserve butter, especially during hot summer months.

Bouton de culotte is a traditional French cheese originating from the Mâconnais and Haut-Beaujolais areas in Burgundy. This tiny (30-40 grams) cheese is made with raw goat's milk, and it's aged for about 2 months. It was originally made by the region's shepherds who wanted to make a cheese that could be kept for a few months. Underneath its natural yellowish rind, the texture is hard and dry. The aromas are slightly mushroomy while the flavor is peppery, goaty, and salty. Boutons are typically stored during autumn to be enjoyed in winter. They are thought to be the smallest goat cheeses, and possibly the smallest of all cheeses.

Even though it looks a lot like Pecorino Toscano, apart from being produced in two different Italian regions, these two aged semi-firm sheep milk cheeses both have their own specific flavor profile. Every Pecorino has that famous sweet and salty flavor, but unlike the similarly aged Tuscan version, the earthy flavored Crotonese is known to have an aroma with more sheepiness to it, and a pronounced citrus note. This Calabrian cheese is named after the city and province of Crotone, where it is being produced mainly between the months of January and June when sheep's milk is of the best quality and most abundant. Pecorino Crotonese is aged in wicker baskets which leave quite distinctive hatch marks on its rind. Depending on the length of maturation, Crotonese comes in three varieties: Fresco, Semiduro, and Stagionato.

Ardi Gasna is a French cheese produced in the region of Midi-Pyrénées. It's made from raw sheep's milk, which is the reason for its name, ardi gasna, meaning sheep's cheese in Basque. This hard cheese with a washed rind must mature for 4 to 6 months before it can be sold and consumed. The rind is yellow with gray mold on its surface, the texture supple and firm, the aromas are fresh, while the flavors are mild, nutty, and sweet. As it ages, the flavors become something between sharp and mild. Although Ardi Gasna is available throughout the year, it's said that the spring and summer months are the best because the milk is enriched by spring grasses and mountain flowers. It is recommended to serve it on a cheese board, or with salads, but it can also be eaten as a dessert with various jams.

Named after Filiano, a town settled in the province of Potenza in northern Basilicata, this variety of a semi-cooked hard cheese is made with fresh raw sheep milk obtained only from local breeds: Gentile di Puglia and Lucania, Leccese, Comisana, Sarda and their crosses. The production of this cheese peaks in spring and early summer, when the sheep are moved from the Ofanto river plains to highlands of the Vitalba valley where they can feed on the abundance of wild aromatic plants in the natural pastureland of the Apennines. Unique to Pecorino di Filiano is the method of pressing the curd into woven basket molds by hand, which results in a firm but soft-textured cheese. Early in the aging process, the wheels are washed with red wine vinegar and olive oil and then left to ripen in the Tufa caverns or other suitable underground chambers at a constant temperature of 12-14°C and a relative humidity of 70-85% for at least 180 days.

Cacio faenum is an Italian cheese hailing from Castellina. It's produced by L'Antica Cascina. The cheese is made from raw sheep's milk and it's aged in a wooden barrel. When young, it's wrapped in hay, which imparts an aroma reminiscent of wild flowers and grass of the alpine meadows. The texture is dense, while the flavors are nutty and sweet when young. The cheese ages from 2 to 4 months. It's recommended to grate it over pasta or serve it with pears and green figs. Pair it with Ribolla or Pinot Grigio.

The name Pecorino derives from the Italian word pecora, meaning sheep, and the term is used to describe a wide variety of Italian cheeses made from sheep's milk. Pecorino Marchigiano is a cheese with a very long tradition. It is made with raw sheep milk flavored with local herbs and spices such as thyme, basil, marjoram, cloves, and black pepper, and it is then left to mature for at least twenty days - for the aged variety, that period can be up to a year. The shortly aged version is softer and lighter, while the matured version is harder, greasier, and much darker in color. Marchigiano is often used to flavor pasta dishes, but it is also great when served with homemade bread and acacia honey or jam. The region of Marche is also renowned for two special variants: Pecorino di Botte and Cascio Pecorino Lievito. Pecorino di Botte is made by leaving the shortly aged pecorino marchigiano to mature in sealed wooden barrels that previously contained wine, which additionally intensifies the flavor of the cheese, while Cascio Pecorino Lievito is lighter, with a soft texture and subtle flavor.

Carnia is an Italian hard cheese produced in the eponymous historical-geographical region. The cheese is made from raw milk of the Bruna Alpina cattle that freely graze the Alps. The best wheels are aged for over a year, but most producers sell the cheese at around six months in order to ensure a regular income. When young, the cheese is sweet, but it becomes more aromatic as it ages. As the pastures change, so does the flavor and aroma – at times, it can be fruity or herbaceous. The texture is elastic, firm, open, and compact. Carnia is often used in frico, a local dish similar to an omelet. It's recommended to pair the cheese with a glass of local wine such as Verduzzo Friulano Passito or Refosco del Friuli. Serve it with a spicy mustard or chestnut honey on the side.

Maiorchino is a traditional Italian cheese hailing from Sicilia. The cheese is usually made from whole sheep's milk and either goat's or cow's milk. It's produced from February to June, and it ages from about 6-8 months to a maximum of 24 months. Maiorchino is very large in size and can weigh from 10 to 20 kilos. During the production process, the cheese curds are poked with a thin stick (minacino) in order to drain out the whey, and later on the cheese is immersed in the whey. The wheels are rubbed with salt and olive oil until ready for consumption. The paste is compact, white to pale yellow in color. The cheese is often used as a table cheese and it's paired with red wine. Traditionally, Maiorchino is linked to an ancient game called Maiorchina during the Carnival season, when the contestants roll the aged wheels along the streets of Novara di Sicilia.

Storico Ribelle is a traditional type of Italian Bitto cheese originating from the Valgerola area of Valtellina. The cheese is made from a mixture of raw cow's and Orobic goat's milk and it's left to age for a minimum of 70 days. However, some wheels are left to age for over 10 years. The cheese is produced in summer months and the cattle and goats feed on mountain pastures, which is why the milk is rich and the cheese has unique organoleptic characteristics. The texture is hard and dry with very fine eyes. The aromas are grassy, floral, and milky, while the flavors are rich and intense. It's recommended to serve the cheese with blueberry jam, rye bread, chestnut honey, and typical valtellinese delicacies such as pizzoccheri and sciatt (stuffed buckwheat fritters). Pair Storico Ribelle with a glass of full-bodied red wine.

Mâconnais is a tiny, conical cheese about the size of a shot glass, made from unpasteurised, full-fat goat's milk in the French region of Burgundy, departments of Rhône and Saône et Loire, where the goats graze on pastures around the local vineyards. It is dried in cheese cages, hung in the open air and out of reach to various insects and pests. Aged for at least two weeks, it is very hard and dry, for such a small cheese, with a texture somewhere between crumbly, smooth and creamy. Even though it is small, the taste is intense and bold, but still not overpowering, so traditionally it is a daily snack to local winegrowers, paired with local white wines. Alternatively, enjoy this pint-sized powerhouse's unique herbal and salty flavors with crackers and sliced fruit.

The artisan cheeses of Los Beyos are traditionally produced in the Picos de Europa mountains and made with either cow's, sheep's or goat's milk. Depending on the type of milk, this hard to semi-hard cheese is ripened for about 20 to 60 days and has a unique, flinty texture but at the very first bite, the firmness of Los Beyos melts into a creamy, buttery paste with a long balanced tangy aftertaste. The overall flavor is rich and reminiscent of the grass and aromatic herbs on which the animals graze in the lush valleys of the Sella River. Los Beyos cheese is best paired with Spanish ciders, Galician white wines or young Mencia-based red wines.

Pecorino di Botte is a traditional sheep milk cheese from the region of Marche. It is made by seasoning the shortly aged pecorino marchigiano cheese with different aromatic herbs and then leaving it to mature in sealed wooden barrels that previously contained wine. According to the tradition, the cheese should be kept in the barrels da San Giovani a San Martino, that is from 24st of June till 11th of November. During that period the cheese develops a very intense flavor, both of the herbs and of the wine. Although it can be used as an ingredient in many recipes, this delicacy is best enjoyed on its own, served with some nuts or on a slice of Pane Casareccio and warm chestnut honey.

Laruns is a French cheese hailing from the region of Laruns. The cheese is primarily made from raw sheep's milk and it's sometimes left to age for up to 6 months before consumption. It can also be made from goat's and cow's milk. Underneath its natural rind, the texture is hard, brittle, and firm. The aromas are mild, while the flavors are mild, nutty, sweet, acidic, and salty when young, becoming more intense with age. It's recommended to serve young Laruns as a table cheese, while the aged one is good for cooking.

This Italian cheese is also dubbed 'the lost cheese of Sicily' because it's produced by a single cheesemaker named Salvatore Passalaqua. Aged for more than 6 months, the cheese is made from raw cow's milk according to an ancient recipe that the cheesemaker found in his closet when he moved into a new home near Palermo. The rind of this hard cheese is coated with crushed peppercorns, and underneath it, the texture is creamy and crumbly. The flavors are earthy and milky with a sharp finish. Flavorful, but not salty, Tuma Persa can be used as a replacement for provolone and it's recommended to pair it with Sicilian wines such as Nero d'Avola, Passito di Pantelleria, and Malvasia Lipari.

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.

Queso Nata de Cantabria is a hard cheese produced in the region of Cantabria and in the basins of the rivers Urdón and Cervera. It is made from unpasteurized milk of Friesian cows reared in the area. The cheese is aged for at least 7 days, and usually between 14 days and two months. It is regularly turned and cleaned during the period of maturation. The flavor of Queso Nata de Cantabria is quite mild, with a nice balance of bitter and sweet. Its texture is firm, smooth, and buttery, which makes it melt in the mouth quite easily.

Branzi is an Italian cheese made from Bruna Alpina cows’ milk. The cows graze on herbs and grass growing in the small village of Branzi in Bergamo, hence the name of the cheese. Although it was produced only during summer in the past, nowadays it's made all year round. It is typically aged for 4-6 months, during which it develops a compact texture and an intense flavor with hints of grass and hay. Pair it with full-bodied red wines, honey, pears, and black rye bread, or place Branzi over a slice of piping hot polenta until it melts.

Trentingrana is an Italian Grana cheese hailing from Trento. The cheese is made from raw cow's milk and it ages for 22 months. The rind is thick and dark yellow in color, imprinted with the word Trentino on each wheel. The texture is hard, grainy, and compact, while the flavors are sweet, rich, and full. The aftertaste is floral and delicate, with herbaceous and grassy hints. The cheese has been produced since 1926. It's recommended to eat it as it is or grate it over pasta. Trentingrana can also be used in salads and served with fresh fruit. Pair it with sparkling white wines or full-bodied red wines.

Produced on Sicily and Sardinia, Primo sale is an Italian cheese made from sheep's milk. Its texture is crunchy, with irregular eyes, while the aromas are pungent and the flavors are herbaceous, slightly tangy, and milky. It is believed that primo sale was mentioned in Homer's Odysseus as the cheese made by Cyclops. The name of the cheese means first salt, referring to the early stages of its maturation. In Sicily, before the cheese is salted, it is called Tumazzu, and after the first salting it's called primo sale. After the maturation, it is called Canestrato, although some sources claim that it might even be called Vastedda. Apart from the plain primo sale, there are also versions flavored with peppercorns. It is recommended to slice the cheese into thin layers and dress it with olive oil, pepper, salt, and mint.

The origins of this Lombardian cheese can be traced back to the 1500s when the first cooperative dairies appeared in Valtellina valley. Derived from Latin words for cheese (caseus or casei), the word Casera was used to denote a cellar where cheeses were stored for ripening. Traditionally, the milk collected in the evening was first left to rest and then partially skimmed the next morning in order to make butter, while the milk obtained in the morning was added whole. Valtellina Casera is a semi-hard or hard cheese with a straw-colored rind, slightly rough to the touch, with a white to pale yellow paste. The taste of Casera is quite sweet, with a hint of dried fruit, and becomes more intense as the cheese matures. Depending on the ripening stage, there are three varieties of Casera: Giovane (70 days to 6 months), Stagionato (6 to 10 months), and Stravecchio (10 months and more).

Emmental Francais Est-Central is a cooked, mould-pressed cheese made from unpasteurized cow's milk that must mature for at least ten weeks before it is ready for consumption and is produced in several regions in East-Central France. The cows feed exclusively on grass and hay, and the milk is collected daily, making sure that it is in top quality. As the maturation process takes a long time, the texture of this particular cheese becomes softer, the holes form throughout the body and the local flora gives the cheese its fruity taste. One wheel weighs approximately 70 kg. It is best to take it out of the refrigerator half an hour before consuming it, either with a slice of bread, used in salads, sandwiches or in fondues.

Pecorino pepato is an Italian variety of Pecorino hailing from Sicily. The cheese is made from raw sheep's milk and ages from 2 to 4 months. Underneath the natural rind, the texture is flaky and creamy, dotted with black peppercorns that run throughout the paste. The aroma is spicy, while the flavors are salty, tangy, lemony, and peppery. Pecorino pepato is often used as a table cheese, but it can also be grated over salads, polenta, or risotto. If eaten as it is, serve it with fatty cured meats and a glass of bold red wine on the side.

Grana Padano Riserva is a variety of Grana Padano that's aged for over 20 months. Compared with the other versions, this one has much stronger flavors that are nutty and savory. The texture is much oilier and there are more protein crystals throughout the body, giving the texture a nice crunch. Since this is the version that's aged for the longest period of time, its flavors are more intense and nutty than any other versions of the cheese. It's recommended to serve Riserva with pears and Madagascar vanilla, and pair it with a glass of full-bodied red wine.

Manchego fresco is a variety of Manchego cheese that's in the first stage of aging. The cheese is made from sheep's milk. Manchego fresco is bone white in color and it's aged for about two weeks. The aromas and flavors are fresh, mild, and milky. Its texture is similar to goat's cheese, but the flavors are much richer and more buttery. This variety of Manchego is usually produced in small and limited quantities, so it can be hard to find the cheese. It's recommended to pair it with sparkling whites or dry sherry.

Emmental de Savoie is a cooked and pressed cheese with a yellow to brown rind, made from cow's milk in the departments of Savoie and Haute-Savoie in France. Regular and clear holes are evenly distributed throughout its brightly-colored, creamy body. The holes appear with aging because the cheese is kept in a cold cellar and then transferred to a warmer one, so the change in the atmosphere gives the cheese its distinctive openings. The flavors are piquant but mild. Each wheel of Emmental de Savoie weighs around 70 kg, which requires more than 1,000 litres of milk, making it one of the largest cheeses in the world. It is usually grated and is a part of the famous Fondue Savoyarde, along with garlic, white wine, and nutmeg.

Manchego semicurado is a variety of Manchego cheese that's in the second stage of aging. The cheese is made from sheep's milk and it's aged from three weeks to four months. Its texture is semi-firm, while the flavors are somewhat milder than the curado variety (aged from 3-6 months).

Named after a river which runs through the province of Belluno, the northernmost part of Veneto, Piave is a cooked hard cheese made with pasteurized cow’s milk. It is available in following varieties: Fresco (fresh), Mezzano (aged for 60-80 days), Vecchio (aged for more than 180 days), Vecchio Selezione Oro (aged for 12 months) and Vecchio Riserva (aged for 18 months or longer). Fresh Piave has a sweet, lactic flavor, which becomes more intense and slightly piquant as the cheese ripens. Piave Mezzano is excellent for preparing cheese soufflé, while the more matured versions are perfect for adding flavor to various risottos and pasta dishes. Piave is also an essential ingredient of Formai Frit - fried cheese with polenta and sauerkraut, a traditional Belluno dish.

Roncal is a full-fat pressed cheese produced in the Roncal Valley in the autonomous community of Navarre. It is made from December to July using raw milk from Rasa and Lacha sheep reared on the registered farms in the designated area of production. After the cheese is dry-salted, it is left to mature for at least 4 months. When it is fully ripened, it has a rich aroma of herbs and flowers on which the sheep graze. This sheep's milk cheese has a thick, smooth brown rind and a slightly piquant flavor.

Etorki is a French cheese originating from the Mauléon-Licharre commune in the Pyrénées. This hard cheese is made with pasteurized sheep's milk. It has smooth, creamy, and supple texture, earthy aroma, and a mild, sweet flavor that is reminiscent of burnt caramel. Etorki is pulp-pressed and uncooked, then left to mature for 3 to 6 months. It is recommended to serve it with fruit and bread, or use it in sandwiches. For the most authentic experience, pair it with Txacoli, a slightly sparkling white wine from Basque.

Queso Iberico is a traditional Spanish pressed paste cheese with a natural rind. This hard cheese is made from a combination of cow's, sheep's, and goat's milk, and the ratio is often altered according to seasonal availability of the milk. The texture is oily and firm with small irregular eyes, while the aromas are rich. The distinctive flavor ranges from fruity and buttery to nutty and strong. It's recommended to use it as a table cheese with quince paste (membrillo), but it can also be grated over pasta and potatoes or grilled. There are two main types of Iberico – one is semi-cured and aged from 1 to 3 months, while the cured version is aged from 3 to 6 months.

This semi-hard to hard cheese is available in two main varieties: the fresh Asiago Pressato and matured Asiago d'Allevo. Depending on the length of aging, d'Allevo is marketed as Mezzano (4-6 months), Vecchio (10 months and over) and Stravecchio (15 months and over). It has a subtle nutty aroma and a rich piquant taste. Because its hard texture makes it perfect for grating, Asiago Stravecchio is excellent in risottos, ravioli, and pasta dishes, while Mezzano is often served as an appetizer accompanied with radicchio, elderberry or pear jam, fig mustard, and other fruit and vegetable spreads. Produced on the Asiago plateau since the year 1000, this cheese was known among locals as Pegorin because, in the past, only sheep milk was used (pecora means sheep in Italian). Today, Asiago cheese is made from cow's milk and production takes place in the provinces of Vicenza, Treviso and Padua in the Veneto region, and in Trento in the autonomous region of Trentino-Alto Adige. Also, since the cheese has a protected designation of origin in Italy and the EU, only Asagio produced in those provinces from the milk from the farms in those areas can have the PDO/DOP status.

Grana Padano 9-16 mesi is the youngest version of Grana Padano, aged from 9 to 16 months. Its flavor is lighter and the texture is not as crumbly, but more elastic and creamy. The flavors are delicate, buttery, and creamy, with hints of field flowers. It's recommended to pair this version of Grana Padano with black tea and apricots.

Produced only on the Italian island of Sardinia, where the traditions of sheep farming and cheesemaking can be traced back to 1000 BCE, Fiore Sardo is a hard cheese made from whole sheep’s milk from local breeds. After six months of aging, Fiore Sardo develops its distinctive pungent aroma and a rich, piquant flavor with pronounced notes of caramel sweetness. The younger Fiore Sardo is most often consumed as a table cheese and pairs well with fruity wines, while matured versions are typically used for grating over a number of traditional dishes such as culurgiones, a type of Sardinian ravioli.

Certainly the finest and most well-known cheese of Valtellina valley, Bitto is a semi-hard or hard cheese, sold after it has been aged anywhere from 40 days to 3 years. The ancient production technique of this iconic Lombardian cheese dates back to the Celts, who were expert shepherds and dairymen. Having been forced off the plains by the Romans, they found refuge in the mountainous region of Valtellina. Bitto is made from cow's milk with the addition of 10-20% of goat's milk. Young bitto is called giovane and it is soft in texture, white in color, and has a sweet flavor, similar to Gruyère. As it ages, it gets crumbly and small white dots appear on the rind. After a year of aging, it turns yellowish, has quite a sharper taste, and is typically used for grating. Thanks to its unique feature of long-term preservation, if conserved and matured well, the best Bitto cheeses can be kept for over 10 years!

Just as the name might indicate, Ragusano originates from the provinces of Ragusa as well as the neighboring Siracusa, and it is one of the oldest cheeses produced in Sicily, first mentioned in the early 1500s. This semi-hard cheese is made from whole milk from the free-range grazing Modicana cows, and produced with the so-called pasta filata technique (stretched curd). Originally known by the name of Caciocavallo, in times where milk from other breeds is used due to the scarcity of Modicana milk, the cheese is also called Cosacavaddu Ibleo or Cosacavaddu Rausanu. Ragusano is sold in rectangular blocks, at different stages of aging. The young, fresh Ragusano tastes sweet, pleasant and delicate; and it is traditionally eaten as a table cheese, while the ones ripened for more than 6 months tend to become spicier with age, a bit harder and more suitable for grating. There's also a smoked version called Ragusano Affumicato. All of them pair particularly well with full-bodied red wines and aged dark beers.

Queso Zamorano is a cheese made from the milk of Churra and Castellana sheep breeds in the province of Zamora, in Castilla y León. It has a characteristic herringbone pattern imprinted on the top and bottom and a woven esparto grass (zigzag) pattern on the sides. Depending on the weight of this cheese, its maturation period can range from 60 to 100 days. During this period, it is regularly turned and rubbed with olive oil, which causes the rind to become brown in color. Queso Zamorano has a full, piquant flavor with a delicate, tart aftertaste, and it's mostly consumed as a table cheese.

This hard cheese is made from raw goat milk taken from Serrana breed. Goat cheese has long played an important role in the economy of the Bragança region, and many of the local families raise animals and produce cheese as their main source of subsistence. Once the goats are milked, the milk is filtered and heated. The curd is then salted and cured at a low temperature and high humidity. Transmontano cheese is round with a semi-hard crust, and is uniform, smooth, and white. It is a firm cheese with an intense and pleasant aroma and a slight spicy note. This goat cheese has a moisture content between 25% and 35%. It is usually consumed as is, and is quite popular either as an appetizer or after a meal with sliced bread and a local red wine.

The Portuguese region of Beira Baixa produces some of the country's best known traditional cheeses. The region has a long history of agriculture, and its granitic soils and healthy pastures make it the perfect place to create rich, tasty cheese. Beira Baixa cheese is a semi-hard cheese made from sheep’s milk, and it comes in three cheese types: Castelo Branco cheese, Beira Baixa spicy cheese, and Beira Baixa yellow cheese. Two methods are used to produce this cheese – ovelheira, using vegetable rennet (Castelo Branco cheese), and cabreira, using animal rennet (Beira Baixa cheeses). The Castelo Branco variety is semi-hard and yellowish with an accentuated, slightly spicy flavor. The Beira Baixa spicy variant is a hard cheese with no rind and a spicy flavor, while the Beira Baixa yellow cheese is semi-soft and yellowish in color with an intense, pleasant tart flavor. All of the Beira Baixa cheeses are great to use as snacks or appetizers, and served with good fresh bread, it makes it a simple but excellent meal.

Bagoss is a unique Italian cheese produced in a small village called Bagolino. It is made from the Bruna Alpina cow's milk, and during the curd breaking, saffron is added to the cheese, resulting in typical straw yellow color of the body. The cheese is aged for at least 12 months, but it can be left to mature for up to 3 years. Its rind is smooth, while the aromas are reminiscent of freshly cut grass. The flavor is savory, slightly spicy, and piquant. Bagoss should always be consumed at room temperature so that the hints of chestnuts and walnuts can be fully experienced and appreciated. It's recommended to pair the cheese with full-bodied aged red wines and young sparkling wines. Bagoss is often used as a filling for savory dishes, but it can also be grated over pasta, soups, or risottos. For the best experience, let it slowly melt over a slice of piping hot polenta.

One of the oldest cheeses produced in Europe, Pecorino Siciliano is a semi-cooked, hard cheese, made with raw, whole milk from various sheep breeds reared all across the island of Sicily. Easily distinguished by the reed woven basket pattern on its rind, this type of Pecorino has a pronounced herbal aroma, and a well-balanced piquant flavor, which tends to become stronger as the cheese ripens. It is available in following varieties: Tuma, Primo Sale, Secondo Sale and Stagionato. Both fresh and semi-matured Pecorino Siciliano are great as table cheeses, typically served with bread and olives, while the more matured versions are especially good for grating and adding flavor to various pasta dishes.

Pecorino di Pienza is a traditional Italian variety of Pecorino produced in Pienza in the province of Siena. The cheese is made from sheep's milk and comes in a few versions – some are young, some covered in straw, some rubbed with ash, and some are pressed with tomatoes. The young version is semi-ripened and colored with tomato juice on the rind, while the aged version has a black rind. The cheese is not spicy as other Pecorino types because veal rennet is used instead of kid goat rennet. Pecorino di Pienta is aged for 30 days, when it's still fresh and soft, ideal for melting of grilling, while the other versions are aged from 2 to 5 months. The flavors are best described as sweet and complex.

Manchego viejo is a variety of Manchego cheese that's in the fourth and final stage of aging. The cheese is made from sheep's milk and it ages from a year to two years in natural caves. The texture is firm and crumbly, while the color is deep and rich yellow. The flavors are complex and deep, with a sharp kick and a slightly peppery edge. Manchego viejo is usually grated or crumbled over salads and pasta, but it can also be eaten on its own.

Named after its town of origin and produced in the French Rhône-Alpes region since the Middle Ages, Beaufort is a hard cheese made from raw milk of the Tarentaise cattle breed. It is typically matured much longer than its softer Alpine counterparts, about four to five months. During the first two months, Beaufort is salt-rubbed on a daily basis, and once the rind has matured enough, the cheese wheels are smeared with morge - a mixture of brine, whey and old cheese scrapings. This distinctive convex-sided cheese comes in three varieties: Le Beaufort, produced from November to May; Le Beaufort d’Été, produced in the summer and Le Beaufort Chalet d’Alpage, the most prized variety made in Alpine chalets using only milk from a single herd of cows pastured at altitudes of 1500m and above. Young Beaufort has a mild, buttery taste and a pronounced fruity aroma, while matured cheeses develop an exceptional depth of strong, complex flavors.

Grana Padano Oltre 16 mesi is a version of Grana Padano that's aged from 16 to 20 months. Due to the aging process, its texture gets crumbly, so this version is often used for grating over various dishes. The flavors are more herbal and milky than in the 9-16 months version of the cheese, and it's also got more aciditiy. This 16-month version also melts well on the palate, with subtle nutty hints. It's recommended to serve this Grana variety with strawberries and pepper.

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. While Dolce is consumed as table cheese, often paired with fresh vegetables or grapes and pears, Maturo is typically grated over pasta dishes or enjoyed at the end of a meal and pairs wonderfully with bread, olive oil, and pine nuts.

This hard cooked cheese is made with whole milk from pasture-grazed sheep, and has a particularly salty and slightly piquant flavor. Aged for at least 5 months, Pecorino Romano makes an excellent table cheese, particularly when combined with fresh vegetables and fruit, but after eight months of aging, it is mainly used for grating over classic Roman dishes such as Bucatini all’Amatriciana, Rigatoni alla Carbonara, Spaghetti Cacio e Pepe, and Tripe alla Romana. The origins of Pecorino Romano can be traced back to the Roman Empire, when cheese processing methods were first described by some of ancient Rome's most important writers on agriculture: Varrone, Columella, Virgilio and Pliny the Elder. In 227 BCE, the production of this renowned cheese spread to the neighboring island of Sardinia, where even today almost 90% of Pecorino Romano is produced, while the remaining 10% comes from Lazio and the Tuscan province of Grosseto.

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). Today, Grana Padano can be found throughout the Po Valley, namely in the regions of Lombardy, Trentino-Alto Adige, Veneto, and Emilia Romagna. As the cheese ages, the flavors become more pronounced, savory, and complex, while the texture becomes even more grainy and crumbly. It can be enjoyed either as a table cheese or it can be grated over a wide array of dishes, and while the younger versions are typically paired with white wines, Grana Padano Riserva goes hand in hand with full-bodied red wines. Regarding food pairings, Grana Padano 9-16 months should be paired with apricots and black tea, Grana Padano Oltre goes well with strawberries and pepper, while the Riserva variety tastes exceptionally well when served with pears and Madagascar vanilla. The final grading and branding of the cheeses that have passed the tests for aroma, appearance, and texture is done by the Consorzio di Tutela del Formaggio Grana Padano DOP, established in 1954. The Consorzio also protects the cheese from imitations and promotes it around 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. Today, the cheese goes by the unofficial Parmigiano, which is because Parma started promoting this cheese as coming from Parma when it became the capital of the Duchy of Parma and Piacenza in the 16th century. Today, it is produced in the provinces of Parma, Reggio Emilia, Modena and Bologna in Emilia-Romagna, as well as in the Lombardian province of Mantua. Parmigiano is available in following varieties: Mezzano (2nd selection, aged for 12-15 months), Parmigiano Reggiano (aged for 12-24 months or longer) and Parmigiano Reggiano Extra, which needs to pass an additional quality assessment test after 18 months of aging. This particularly versatile cheese is one of the essential ingredients used in a number of classic Italian dishes; it is ideal for grating over pasta, minestrone and consommé, but it can also be enjoyed as a table cheese, typically served with crudités, salads and fresh fruit or nuts.

Kujundžuša is a white grape variety that hails from Croatia. It is believed to be native to the Imotski region, where it is still mainly cultivated. This high-yield grape is used in easy-drinking and approachable varietal wines. Kujundžuša-based wines are typically golden yellow. They are naturally low in acidity and tend to have a subtle mineral character. Traditionally, producers created macerated styles, but the technique resulted in dull and unimpressive wines. The modern approach is based on the earlier harvest, resulting in lighter wines meant for early consumption. Kujundžuša wines make an excellent aperitif, and they pair well with seafood and poultry. They should always be served chilled. Small amounts of the grape are also found in Dalmatian Hinterland and Bosnia and Herzegovina.

Timorasso is a native grape from Piedmont that is nowadays mostly planted in Alessandria. The grape was on the verge of extinction, but now it makes some of the most exciting Italian wines. The wines produced from Timorasso are full-bodied, high in acidity, and have good aging potential. The aromas are floral and fruity, reminiscent of citrus, apples, and peaches. As they age, they tend to gain honeyed, nutty, and spicy notes, along with some minerality. Three decades ago, Timorasso was almost extinct, primarily because of phylloxera and two world wars. The plantings were later replaced with international varieties and more resilient local grapes (mainly Cortese). The grape was brought back from obscurity mainly due to Walter Massa (Vigneti Massa). He realized and later proved that this underappreciated local grape has excellent potential and can produce high-quality wines with good aging potential. Other producers soon followed Massa's approach. The varietal version of Massa's Timorasso is labeled as Derthona, and the entire Consorzio of Timorasso decided to use the Derthona label for their Timorasso, with the desire to create a subzone in the future. Varietals are allowed in DOC appellations Colli Tortonesi and Monferrato. Timorasso wine pairs with various dishes. It can be enjoyed with lighter fare, such as appetizers, cheese, pasta dishes, and risottos, but it can also go well with rich seafood, poultry, and dishes with truffles or mushrooms.

Roscetto or Rossetto is a white Italian grape that hails from Lazio. This rare Italian grape is used to produce dry white wines, but it is also suitable for late-harvest styles. It is used in varietal and blends, and though it is finicky to grow and remains relatively rare, it can produce some excellent quality wines. Rossetto wines are typically intense, rich, and tannic. The aroma is reminiscent of ripe fruit, and the wines will often have subtle herbal nuances. On the palate, these wines are soft and creamy, with well-balanced acidity. Aged examples may have vanilla and honey notes. Rossetto wines are best paired with fish, vegetables, or white meat. Although it is a white grape, the rose reference in the name refers to the light pink hue the grapes sometimes attain. The grape has numerous local names, such as Greco and Greco Giallo, but it is not related to Greco from Campania and Calabria. Many consider Roscetto merely a synonym for Trebbiano Giallo, though the relationship has not yet been confirmed.

Nosiola is the only remaining native Trentino grape. The variety makes both dry and sweet white wines, and it is the main grape used in the rare Trentino Vino Santo, a wine made from dried grapes (passito) affected by noble rot. Dry white wines made from Nosiola are light-bodied and approachable. They usually have a refreshing and mineral character with lemon and apple aromas. Nosiola will usually display a distinctive nutty note, and it is believed that this feature gave the grape its name—Italian nocciola translates as hazelnut. Nosiola is now cultivated only in Trentino, but it was once common in Alto Adige. Dry Nesiola wines make an excellent aperitif and pair with freshwater fish, seafood, vegetables, or fresh cheese. Vino Santo labels are best paired with desserts.

Mantonico Bianco is a rare white grape native to Italy. It is found only in Calabria, where it is used to produce dry and dessert styles. It is used in blends or made as a varietal. The grape is ancient, and it is suggested that it might have Greek origins and that it was primarily cultivated in Locride. Mantonico is used in Calabrian IGT designations. Mantonico Bianco produces aromatic white wines. Dry examples are elegant and fresh with herbal, citrus, and peach notes. They often have some mineral character and are best paired with seafood and pasta dishes. Sweet wines are usually passito styles—made with partially dried grapes. They have a golden yellow color and intense aromas reminiscent of flowers, candied fruit, and dried fruit. On the palate, they have enough freshness that balances the sweetness. These sweet styles should be paired with cookies and pastries.

Spergola is a rare Italian white grape from Emilia Romagna. It is now mostly planted around Reggio Emilia. The grape is quite versatile, and apart from dry wines, it can also be used for sparkling and dessert (passito) styles. The resulting wines are straw-colored, bright, and crisp. Their aroma is fruity and floral, reminiscent of white flowers such as jasmine and acacia, along with citrus and green apple notes. The wines are refreshing, approachable, and mineral, with bright and lively acidity. Dry wines can be served with appetizers, seafood dishes, or pasta. Sparkling wines make a great aperitif and are best served with appetizers, while sweet styles can be paired with cookies, pastries, and fruit tarts. The most important appellation for Spergola is Colli Scandiano DOC.

Nasco is one of the ancient Sardinian grapes believed to be native to the region. It is primarily grown in the south, around Cagliari. Varietal wines are mainly a part of Nasco di Cagliari DOC, which includes dry and fortified wines. Nasco is a very aromatic grape that gives some of its best results in dessert wines that usually have honey, apricot, and dry fruit aroma, often with a hint of spice, mineral character, and a good balance of acidity and sweetness. Dry wines are balanced, elegant, and mineral, combining floral, fruity, and herbaceous notes. Sweet styles are best served with pastries and cheese, and dry Nasco wines pair well with seafood, appetizers, and light main courses.

Moscato di Terracina is a white grape variety mostly found around Terracina in Latina, Lazio. The grape was reintroduced after it had nearly gone extinct, but it is still rare. It is incredibly versatile and used for different wine styles (dry, sweet, sparkling). Before it got its DOC appellation, it was primarily a part of Lazio IGT. The wines are generally deep yellow and very aromatic. On the nose, they usually show tropical fruit and apricot notes, often with some herbal nuances. In the finish, they can have a subtle, almond-like note. Dessert wines will usually have aromas of dry fruit, with some hints of balsamic and honey. Moscato di Terracina wines pair well with seafood, while sweet styles best match pastries and cookies.

Inzolia is an Italian grape variety mainly associated with Sicily, though small amounts are also found in Tuscany (Ansonica Bianca). The grape was best known for its use in Marsala wine, but it is now often blended with the local Catarratto, and it can also produce good quality varietals. The wines produced from Inzolia are straw-colored, floral, and usually have a distinct nutty character. The aroma is typically reminiscent of mimosa, apricots, peaches, and citrus fruit. The wines are soft and round, with low to medium acidity and a subtle mineral finish. Sicilian terroir will produce fruitier wines with more structure. These wines pair with pasta dishes, fish, and white meat. They can also work as an aperitif.

Garganega is one of the oldest and the most important grape varieties in Italy. It is planted in different regions, but its foreground is in Veneto, where it is used in the production of Gambellara DOC and the renowned Soave wines—both in DOC appellation and the somewhat superior Soave Classico DOCG. Garganega is quite versatile, and though it is mostly made into dry white wines, it is also used in the production of dessert and sparkling styles. Garganega-based wines are usually straw yellow, but their color may become more intense with age. Dry wines mostly display aromas of flowers, apples, and almonds, while dessert styles typically include notes reminiscent of honey and dried fruit. Dry Garganega wines can be enjoyed as an aperitif, but they also pair well with seafood, white meat, risottos, vegetable-based dishes, and fresh cheese.

Arneis is a native grape from Piedmont that gives the best results in Roero—where it is used in the production of the famed Roero Arneis DOCG. Its exact origin is not known, but it is assumed that it has been cultivated in the area since the Roman times. Between two world wars, it was on the verge of extinction, but in the 1960s, it was reintroduced to the region as a variety that has excellent potential to produce refined dry wines of great character. The grape is also used in the production of dessert and sparkling wines. Arneis-based wines are fresh and fruity with typical notes and flavors of apples, pears, and citrus fruit, as well as herbaceous and floral nuances. They are usually medium-bodied and have well-balanced and not overpowering acidity. Arneis is best paired with lighter dishes such as risottos, pasta dishes, or seafood. It also works well as an aperitif or an accompaniment to appetizers.

Sémillon is a dry white wine made from Sémillon grapes. Although native to Bordeaux, the grapes are widely grown in Australia in the Hunter Valley, and to a lesser extent in South Africa, Chile, California, Canada, and New Zealand. After Sauvignon Blanc and Chardonnay, Sémillon is the 3rd most planted white wine variety in France. The wine is characterized by its fruity flavors of apple, lemon, green papaya, and pear. The flavor is also waxy, which is often described as lanolin. Due to its moderate body and fresh flavors, it is recommended to pair Sémillon with bold and aromatic dishes of Indian and Asian cuisine, as well as sushi and foie gras.

Jacquère is a French grape variety that produces bright and fresh alpine wines. It is one of the classic French varieties and the most widely planted grape variety in Savoie. The best examples come from the villages Abymes and Apremont, where Jacquère has to make at least 80% of the blend, though most producers use 100%. The wines are light and approachable, typically low in alcohol and high in acidity. They usually have citrusy aromas reminiscent of lime, lemon, and grapefruit, often accompanied by subtle fruity nuances and distinctive mineral notes. These wines are typically enjoyed young, and because of their lively character, they are a suitable pairing with various dishes. They particularly pair well with seafood, especially oysters, local specialties, and cheese. The grape is also used for sparkling and sur lie (on the lees) styles.

Biancolella is a native Italian white grape that is mostly cultivated in Campania. It is found in Caserta and Naples, but the best expressions come from Ischia. The grape is used in varietals and blends, and it can produce straw-colored, aromatic white wines. Biancolella wines have an interesting aroma reminiscent of Mediterranean herbs, sometimes with hints of citrus, yellow fruit, and spices. Depending on the terroir, these wines can have mineral character and herbal nuances, while ripe examples may display subtle hints of tropical fruits and almonds. Biancolella is best paired with seafood, including fish, clams, and crustaceans. It could also go well with fresh cheese. On Ischia, the wines labeled as Ischia Biancolella are 100% Biancolella grape. The origin of Biancolella is still vague. It is suggested that it could be native to Greece, and it is believed that it was primarily planted in Corsica, where it is known as Petite Blanche.

Passerina is a white Italian grape variety that is nowadays primarily associated with Marche. Although it can be used in various styles, it is now mostly used in the production of dry white wines. Passerina is included in several regional appellations, and a varietal version is a part of Offida DOCG. Dry varietal wines produced from Passerina are light, fresh, and aromatic. On the nose, the wines are floral and fruity, reminiscent of peaches, apples, and pears, along with some herbal and citrus nuances. They are usually high in acidity, and some may have a subtle bitter finish. Most examples are best enjoyed young. These wines would pair well with appetizers and seafood-based main courses. They can also be served as an aperitif. Passerina is also found in Abruzzo, Emilia-Romagna, and Lazio, and it is often blended with Pecorino and Trebbiano Toscano. Interestingly, one of its old names is Pagadebit, meaning pay debt, allegedly because it produced high yields and could provide decent profit for winemakers.

Catarratto is an ancient and little-known Sicilian white grape. In the past, it was mainly used for unimpressive, bland wines, but some producers have shown that a better approach can result in excellent white wines with a fresh and mineral character. The grape is abundant in Sicily, and it is mainly used in Sicilia DOC. This high-yield grape produces wine with a good body and a fruity and floral aroma, often reminiscent of citrus fruit, apricots, jasmine, and orange blossom, along with some tropical and herbal notes. The honey-like and spicy aroma can also be present. On the palate, the wines are mineral and might have a subtle bitter finish. The grape has two types, Comune and Lucido. They were thought of as two distinct grapes in the past, but it was later proven that they are simply variant clones. Catarratto-based wines would pair well with different appetizers and seafood or vegetarian main courses.

Semidano is a native Sardinian white grape variety. The grape has ancient origins, and though it was once quite common, it became a rarity after phylloxera destroyed most of its plantings. It was mostly replaced by more resistant and productive Nuragus. Semidano is now mostly planted around Oristano. The grape is a part of Sardegna Semidano DOC—which includes dry, sparkling, and sweet passito styles—with a subzone Mogoro, which is considered the best for this white grape. Semidano produces straw-colored white wines with a fresh character and good acidity. The aroma is floral and herbal, often with some fruity nuances. The wines have some aging potential. Dry wines are best paired with seafood, and the most complex examples can be served shellfish, lobster, or even white meat, while young and fresh styles go well with appetizers and simple fish dishes.

Zibibbo is the local Sicilian name for Muscat of Alexandria grapes. This grape belongs to a large family of Moscato grapes, which are famous for their perfumed aromas and sweet flavors. Muscat of Alexandria is believed to be one of the oldest genetically unmodified vines still in existence. The grape is praised for its ability to produce incredibly aromatic wines. Zibibbo is cultivated throughout Sicily, but it is best known for its use in Pantelleria, a small DOC on the eponymous island located southwest of Sicily. The grape is used in the production of dry and dessert wines. Dry wines made from Zibibo usually have floral and citrus notes, while dessert styles are dense and honeyed, with an aroma often reminiscent of candied citrus fruit, figs, dates, and nuts. It is believed that the grape was introduced by Arabs—the name z’bīb is of Arabic origin and translates as dried grape or raisin. It is a highly resilient grape that could prosper despite harsh conditions and a warm climate. Pairing Zibibbo with food will mainly depend on the wine style. Dry wines pair well with fish, seafood, or white meat, while sweeter styles naturally pair with desserts and cheese.

Mostly cultivated in Campania, Fiano is an old Italian variety that has seen a significant revival since the 1980s. This low-yielding, early-ripening grape is praised for its ability to produce crisp and aromatic wines with a lot of character and herbaceous and fruity notes. These wines are typically medium-bodied and intensely flavored. Young Fiano wines often display aromatic honey notes, and as they age, they tend to develop smoky and spicy notes dominated by hazelnut. The aromas are perfectly balanced with bright acidity. Fiano is used in varietal and blends, and it can also be used in the production of sparkling and dessert wines. They can be enjoyed young, and it is generally recommended to age them for up to five years. The most important appellation for Fiano is Fiano di Avellino, which holds a DOCG status. Fiano-based wines can be enjoyed as an aperitif. They can be a good match with seafood and white meat. Apart from Campania, the grape is cultivated in Puglia (Apulia) and Sicily. Small amounts of Fiano can also be found in Australia.

Fetească Alba (White Maiden) is a Romanian white grape variety that is closely related to Fetească Regală variety and the red-skinned Fetească Neagră. It is cultivated in various Romanian regions as well as Moldova and Hungary—though it was often mistaken with Hungarian Leanyka variety. Fetească Alba is mostly used in dry varietal wines, but some blends, sparkling and sweet styles may be available on the market. Dry varietal wines are typically fragrant with medium acidity and citrus and floral aromas, which may be accompanied by nuances of stone fruit such as peach or apricots. These wines pair well with light dishes, including poultry, fish, and salads. They are mostly enjoyed young, but some of the best examples can be aged for several years.

Verdicchio is an Italian grape variety that is mostly associated with Marche. It is a versatile grape used in varietals and blends, and it can produce light and refreshing wines as well as more complex examples. Verdicchio wines are usually high in acidity with distinctive citrus, apple, peach, and floral notes that are typically accompanied by pleasantly bitter almond aromas, which may develop into sweeter marzipan-like expressions as the wine ages. These wines can be enjoyed as an aperitif, but they also pair well with appetizers, fish, poultry, and pasta dishes. The two most important Italian appellations that use Verdicchio are Verdicchio dei Castelli di Jesi and Verdicchio di Matelica, both located in Marche.

Moravian muscat is a Czech grape variety that was created by crossing Muscat Ottonel and the rare Prachtraube grape. Although the grape is also suitable for the production of sweet and sparkling wines, it is mostly used as a blending grape and in production of dry varietal wines. Dry wines produced from Muškát moravský are golden-colored with typical spicy notes and floral, herbal, and citrusy aromas. They are usually light and aromatic, while the best examples will have an excellent balance of residual sugars and acidity. These wines are best enjoyed young and should be well-chilled. They can be a good match to fruit desserts, pastries, and aged cheese, but they can also pair well with some spicy dishes or pâtés.

Chenin Blanc is a grape variety grown in the Loire valley of France, from where it spread to South Africa and became popular as Steen. Due to its versatility, it comes in a few varieties, such as bubbly, dry, or sweet. The dry version of Chenin Blanc from the Loire has a good aging potential with its assertive acids and typical honey, apple, pear, and quince aromas while the great Loire Chenins are the sweet wines of Vouvray, Bonnezeaux, Coteaux du Layon, and Quarts de Chaume. Depending on the style and character, Chenin Blanc wines can match a variety of dishes, while dry styles may accompany poultry, pork, fish, terrines or pâtes, sweeter versions would be a good match to desserts, Asian cuisine, cheese, and creamy sauces.

Falanghina is an old Italian white grape variety that is mostly associated and cultivated in Campania. For a very long time, it was not known that the name was used for two distinct sub-varieties: Falanghina Beneventana and the better known Falanghina Flegrea. Both grapes are used in several regional appellations, and the distinction has not yet been officially recognized. The grapes share similar characteristics and mostly produce straw-colored wines that have fruity and floral notes. They often have a mineral character and sometimes hints of tropical fruit. Flegrea tends to be more herbaceous and citrusy, while Beneventana is often more floral. Both varieties are a good match with fish-based dishes, seafood, and goat or fresh cheese.

Friulano is an Italian name for Sauvignonasse variety that originated in southwest France, where it was never widely cultivated. The grape is rarely seen outside Italy and is considered as one of the signature grapes in Friuli-Venezia Giulia. Small amounts are found in Chile (Sauvignon Vert) and Slovenia (Zeleni Sauvignon). Friulano wines can be quite versatile and range from light-bodied to more complex examples. The wines usually have apple, pear, peach, and almond aromas. Young versions will typically have a mineral-like character. The variety is rarely oak-aged, but it is sometimes used for skin-contact wines. The grape was initially named Friulian Tocai, but Hungary lobbied against Tocai as it was too similar to their legendary Tokaji/Tokay wines. Eventually, the Italians had to choose Friulano as an acceptable option. Some suggest that the decision has lead to a decrease in popularity. In Italy, Friulano is used in several appellations, including Colli Orientali, Collio, Grave del Friuli, and Isonzo. Because of their light character, Friulano-based wines are often enjoyed as an aperitif. They can pair well with local specialties, vegetables, even demanding varieties like asparagus, and they also go well with cold cuts and cheese.

Fetească Regală is a native Romanian white grape variety that first appeared in the 1920s in Transylvania. For a long time, it was believed that Regală was a hybrid between Koverszolo (Grasa de Cotnari) and Fetească Alba, but recent findings show no specific parent-offspring relationship. During the communist regime, the grape was especially favored because it was suitable for mass production. Nowadays, Regală is used for dry and sparkling wines, and it is the most planted grape in Romania. The best expressions of dry Regală are fresh and aromatic with typical aromas of white fruit, roses, and white flowers. Young varieties are usually light-bodied, but the grape has excellent aging potential, and when aged in oak, the wines tend to be full-bodied and more intense, sometimes with almond notes. Regală wines pair well with fish and white meat, as well as with some classic Romanian dishes.

Pinot Gris, also known as Pinot Grigio and Grauburgunder, is a white grape variety whose origins are believed to be in Burgundy, but the grape has shown amazing potential in Alsace—the region with which it is mostly associated nowadays. In Alsace, Pinot Gris is considered a noble grape. In the past, it was mistakenly related with Hungarian Tokaj, and it was often called Tokaj d'Alsace. The wines made from Pinot Gris considerably differ in character than those found in other wine-growing regions. They are dense and concentrated, with typical notes of white flowers, honey, ginger, apricot, lemons, spices, and dry fruit. The wines are typically dry with some off-dry varieties. They are usually full-bodied and pair well with poultry, feathered game, and pork.

Viognier is a grape variety with unclear origins that found its home in the northern Rhône, where it has been cultivated for centuries. It is best known as the single varietal used in the Condrieu appellation, though it is also used as a blending variety in Côte-Rôtie. The grape makes heavily perfumed, mostly full-bodied wines whose character may range from light to rich and creamy. Typical flavors found in most Viognier wines include peach and apricots, while the aromas may range from lighter expressions of stone fruit, honeysuckle, and spring blossom to heartier notes of vanilla and spices. These richly-textured wines pair with equally rich dishes, especially seafood, but they can also match spice-laden Asian fare. Apart from France, Viognier is cultivated in the United States, South America, South Africa, New Zealand, and Australia.

Gewurztraminer is a pink-skinned grape that produces some of the most aromatic and complex white wines in the world. The exact origin of Gewurztraminer is hard to trace, but the grape is related to Traminer family that is cultivated across Europe, and although Gewurztraminer has shown success in Germany, Austria, Australia, Washington and California, the French Alsace region remains its foreground. Alsace produces varietals that are rich and typically deeply colored, often low in acidity and high in alcohol with exotic aromas of lychee and rose petals. Their character and the body heavily depends on the terroir and ripeness of the grapes, and they may range from dry to off-dry and sweet styles. Dry Gewurztraminer from Alsace is a perfect match to cheese and savory, preferably spicy or creamy dishes, while sweeter styles may match fruit or spiced desserts.

Dating back to the colonial times of the British Raj, railway mutton is a traditional Indian curry prepared with mutton as the main ingredient. Other ingredients used in the dish usually include coconut milk and cream, onions, potatoes, mustard oil, tomatoes, coriander, ginger, garlic, vinegar, and a variety of spices such as tamarind, cardamom, cumin, cinnamon, and Kashmiri chilis. The meat is often marinated in lime juice, coriander, cumin, chili, turmeric, ginger, garlic, and salt. The dish is a milder take on the classic Indian mutton curry (mangshor jhol or kosha mangsho), and it was originally made exclusively for the first class traveling via Indian Railways from Victoria Terminus (located in Mumbay) to Calcutta. It's recommended to serve railway mutton with rice or naan on the side.

Shikampuri kebab is a traditional meat dish originating from India. These meat patties are usually made from mutton or chicken mixed with ginger, garlic, eggs, chana dal (bengal gram), and spices such as cardamom, cinnamon, red chili powder, and turmeric powder. What makes them unique is the stuff that goes inside – the patties are filled with a combination of finely chopped onions, green chili peppers, coriander leaves, and hung curd, which can be prepared by straining yogurt in a muslin cloth. The patties are fried in hot oil until golden brown, then served. This dish is one of the royal dishes of Hyderabad cuisine, influenced by Mughals. It's recommended to serve the dish with green chutney on the side.

Goshtaba is a traditional Indian curry originating from the Kashmir region. The curry consists of mutton meatballs simmered in a spicy yogurt gravy. It's made with a combination of minced mutton, mustard oil, fennel powder, cumin powder, fenugreek powder, cinnamon, cloves, bay leaves, black cardamom, cumin seeds, ghee, yogurt, and saffron. Once prepared, the stew is garnished with saffron threads and coriander leaves before it's served piping hot. It's recommended to serve goshtaba with rice or butter garlic naan on the side. The dish is usually prepared for important ceremonies, and it's often dubbed The Dish of Kings. In a Wazwan feast, goshtaba is served as the last meat dish before the dessert.

Mutton rara is a traditional Himachali stew originating from the northern parts of India, where it’s prepared during special occasions. The dish is made with a combination of marinated mutton chunks, onions, ginger, garlic, tomatoes, coriander, turmeric, garam masala, lemon juice, chili peppers, cardamoms, cinnamon, cloves, oil, bay leaves, ghee, and salt. The meat is marinated in a mixture of yogurt, ginger-garlic paste, red chili powder, and turmeric. The stew is cooked until the mutton becomes tender, and lemon juice is added near the end of cooking. Once done, mutton rara is usually garnished with coriander leaves, and the dish is then served hot with Indian flatbreads such as naan, roti, or laccha paratha on the side.

Behili palov is a traditional rice pilaf originating from Uzbekistan. This type of plov is usually made with a combination of rice, mutton or beef, quinces, carrots, onions, oil, and salt. The meat is cut into strips and it's browned in oil with carrots, onions, and quinces. The dish is seasoned with salt, the rice is added to the pot, and the mixture is covered with water and simmered until the rice is fully cooked. Once done, behili palov is served on a large platter and garnished with pieces of quince.

Sali boti is a traditional Indian-Parsi curry. The dish is usually made with a combination of mutton, ghee or oil, tomatoes, onions, potatoes, hot peppers, coriander, chili powder, turmeric, ginger, garlic, vinegar, jaggery, and salt. The onions are sautéed in oil or ghee, then mixed with the spices, ginger, and garlic. Mutton is cut into cubes and browned in the same pot, and the hot peppers, tomatoes, water, and salt are then added to the mixture. The curry is simmered over low heat, and it's then mixed with jaggery and vinegar. Once prepared, sali boti is garnished with coriander and served with sali (fried potato sticks) or bread on the side.

Salli boti is a traditional Parsi curry originating from western India. It’s usually made with a combination of mutton, onions, garlic, ginger, tomatoes, potatoes, oil, red chili powder, turmeric, vinegar, garam masala, coriander, cumin, salt, and sugar. The onions are fried in oil, and then mixed with ginger, garlic, meat, turmeric, and red chili powder. The mixture is shortly fried and the coriander, cumin, tomatoes, sugar, vinegar, salt, and garam masala are then added to the mix. Salli boti is simmered over low heat until everything is fully cooked, and it’s then typically garnished with coriander. Once done, the curry is served topped with fried potato strips, called salli. This festive curry is often served at weddings or festivals such as Nauroze. It’s recommended to accompany salli boti with chapati, naan, or paratha on the side.

Naan qalia is a traditional, royal, and historic Indian dish originating from Aurangabad, dating back to the era of Emperor Aurangzeb. It consists of naan flatbread and qalia, often a mixture of mutton or beef, oil, onions, ginger, garlic, hot peppers, coconut, yogurt, coriander, and garam masala, although there are many variations. The qalia is traditionally made in a large cauldron called degh. Both the naan and the qalia are served on the same plate, and the dish can be served for breakfast or lunch. This filling dish is nowadays a staple at weddings in the area.

Champaran meat is a famous mutton stew from West Champaran, a district in the Indian state of Bihar. It is prepared in a special clay pot known as handi, which is why this dish is sometimes called handi meat. Mutton (although chicken can also be used) is first marinated in mustard oil, ginger paste, ghee, garlic, onions, and various Indian spices. Then, everything is placed into a handi, sealed with kneaded flour, and cooked over a low flame or charcoal. The seal is never broken; instead, the handi is shaken repeatedly, ensuring optimal cooking and fusing of flavors. The whole process can last a couple of hours and depends on the quality of the mutton, but the end product must be tender and succulent meat. Champaran meat is usually served with rice and any of the Indian flatbreads.

Al-Margaouq is a meat, pasta, and vegetable stew typical of the Riyadh Province, with roots dating back to antiquity. This dish is crafted from whole wheat dough, rolled into thin, round pieces, and cooked in a flavorful broth made from meat and an array of vegetables, including eggplant, pumpkin, and zucchini. To prepare al-Margaouq, whole wheat flour is mixed with water and salt, creating a soft, cohesive dough. Meanwhile, the meat is partially cooked, and the vegetables are added. The dough is rolled out into delicate, thin rounds, which are then placed in the pot, ensuring they cook individually to prevent sticking. The dish simmers on low heat until al-Margaouq reaches perfection.

Al-Mulayhiya is a Northern Borders Province specialty and features rice, lamb, meat broth, and dried yogurt (jameed) garnished with parsley and pine nuts. The dish is usually served atop saj bread and very much resembles Jordanian mansaf.

Mutton seekh roll is a variation on kathi roll originating from India. The dish is prepared with a combination of mutton kebabs, onions, tomatoes, coriander, green chutney, and paratha flatbread. The flatbread is smeared with the chutney, and it's then filled with seekh kebab, tomatoes, onions, and coriander. Once stuffed, the flatbread is folded and the roll is ready to be enjoyed. Mutton seekh roll is a popular street snack throughout India, but it's especially popular in Kolkata. If desired, the roll can be enriched with other ingredients such as red chili flakes, garam masala, grated carrots, or paneer.

Kovatok palov or oshi toki is a traditional rice pilaf dish originating from Uzbekistan. This type of plov is made with a combination of rice, grape leaves, carrots, onions, mutton or beef, oil, salt, and selected spices. One part of the meat is ground and mixed with spices and sliced onions. A tiny amount of filling is placed into individual grape leaves that are secured with a thread, and the stuffed grape leaves are then boiled in water. The other part of the meat is cut into pieces, seasoned with salt, pepper, and cumin, then browned in oil with the vegetables and cooked with rice until tender. The stuffed grape leaves are then added to the pilaf, and the dish is served on a large platter.

Rista is a traditional and royal Indian dish originating from the Kashmir region. The dish consists of meatballs that are simmered in a spicy red gravy. The meatballs are usually made with a combination of mutton, cardamom powder, salt, and ginger powder. Other ingredients used for the dish, such as asafoetida, onions, saffron, red chili powder, fennel, cloves, cinnamon, mustard oil, and bay leaves are shortly sautéed in a pan and covered with water. While the gravy is simmering, the meatballs are added to the pan and the combination is simmered until the meatballs are fully cooked. Once done, rista is served hot, garnished with anise seed and accompanied by boiled or steamed rice, naan, roti, paratha, or kulcha flatbread on the side. This dish is often prepared for special occasions and festive events.

Potjevleesch is a Flemish dish consisting of onions, wine, vinegar, fresh herbs, and sheep, chicken, pig, rabbit, and cow meat, slowly simmered in a crock pot. The dish dates back to the 14th century, when it was traditionally made at the beginning of winter, as it could keep well when frozen for a longer period of time. Today, potjevleesch is traditionally served cold and paired with warm side dishes such as mashed potatoes or French fries.

Mayizli palov is a traditional rice pilaf originating from Uzbekistan. The dish is usually made with a combination of meat such as mutton or beef, oil, carrots, onions, rice, raisins, turmeric, cumin, coriander, and salt. The meat is browned in oil with onions, carrots, cumin, coriander, salt, and raisins. The mixture is covered with water and simmered for a while. The rice and turmeric are then added to the pot and the plov is cooked until the rice becomes soft and fully cooked. Once done, mayizli palov is served on a large platter while still warm.

Laal maas is a traditional Indian curry variety originating from Rajasthan. This curry is prepared with mutton (often marinated in kachari cucumbers), yogurt, and Mathania red chili peppers. Other common ingredients include onions, garlic, coriander seeds, ghee, ginger, cardamom, and cinnamon. Once prepared, laal maas can be thick or more on the liquid side. It's traditionally accompanied by wheat flour chapatis and steamed rice. In the past, the curry was prepared with wild game meat, hence the abundance of chili peppers in the dish that are used to mask the gamy aromas, but nowadays it's prepared with mutton, especially during festive occasions and festivals.

Shapta or shaptak is a traditional stir-fried meat dish originating from Tibet. The dish is usually made with a combination of meat (yak, beef, pork, or mutton), ginger, garlic, Sichuan peppercorns, cabbage, hot peppers, oil, onions, sesame oil, soy sauce, scallions, and salt. Dried and fresh hot peppers are sautéed in oil and mixed with garlic, ginger, and onions. The meat, salt, and Sichuan pepper are then added to the pan and stir-fried. Cabbage, sesame oil, and soy sauce are stirred in, and everything is stir-fried over high heat until done. Before serving, shapta is garnished with scallions. The name of the dish means fried meat and there are many versions of it throughout Tibet. The dish is typically served with tingmo (steamed bread) or rice on the side.

Soup kambing is a traditional meat soup that is consumed in Singapore, Indonesia, and Malaysia. It is primarily made with goat meat (often bone-in), although mutton or lamb can also be used, while some versions may contain various animal innards as well. The meat is typically simmered in water with vegetables, garlic, ginger, and spices such as coriander, cumin, cinnamon, cloves, black pepper, fennel, turmeric, and cardamom. Once cooked, the soup is usually topped with crispy fried shallots and fresh coriander, an ingredient that imbues the dish with flavor and gives it its signature yellowish-green hue. Rich and warming, the soup is usually accompanied by slices of white bread, roti canai, or roti Bengali on the side. Thought to have been invented by the Indian Muslim community, the soup is commonly sold at mamak hawker stalls.

Sofakli palov is a traditional Uzbek rice pilaf dish originating from Samarkand. The plov is usually made with a combination of rice, onions, carrots, oil, salt, pepper, and mutton or beef. The meat and whole carrots are boiled in water, and the meat is cut into pieces, while the carrots are cut into thin strips. Both are seasoned with salt and pepper, then mixed with fried onion slices. The rice is boiled in salted water, served in individual plates, coated with hot fat, then topped with the mixture of meat, onions, and carrots.

Kovurma palov is a traditional rice pilaf dish originating from Uzbekistan. The dish is usually made with a combination of rice, carrots, onions, mutton or beef, salt, oil, and cumin. The meat is cut into pieces, marinated and mixed with salt, pepper, cumin, and thinly sliced onions. It is then browned in oil and mixed with carrot strips and water. The mixture is cooked until the carrots become tender, and the rice is then added to the pot with more water. The plov is cooked over low heat until the rice becomes tender and fully cooked. This rice pilaf is served warm on large platters or on individual plates.

Gola kebab is a traditional meat dish originating from India. It consists of meatballs that are usually skewered when served. The meatballs are made with a combination of mutton, onions, and a variety of herbs and spices such as red chili powder, turmeric powder, cloves, cardamom, cinnamon, coriander leaves, mint leaves, and ginger garlic paste. Once shaped, the meatballs are shallow fried or baked until golden brown. They are often accompanied by chutneys such as green chutney or mint chutney, then served as an appetizer or a side dish to vegetable-based dishes.

Bansh are Mongolian dumplings that are sealed tightly, then boiled in water with a pinch of salt. The dough is typically made with wheat flour, water, and salt, while the filling consists of ground beef or mutton, garlic, onions, herbs, and spices. When the dumplings float to the top, they are done, and can be served in milk tea or soups, although they are more commonly served as a separate dish with condiments on the side.

Beryani is a traditional Iranian dish originating from the province of Isfahan. It usually consists of mutton, tail fat, sheep lungs, onions, cinnamon, saffron, walnuts, pistachios, almonds, mint, salt, and pepper. The mutton, tail fat, onions, water, and oil are cooked in a pot over medium heat until the meat is tender and there are some meat juices left in the pot. The meat is minced with some of the juice and mixed with saffron, mint, salt, and pepper. The sheep lungs are chopped and cooked with water, onions, oil, salt, and pepper. Once cooked, they're stir-fried and minced. The minced mutton and tail fat are flattened into a patty and fried in oil with cinnamon and saffron. Once fried, the meat is traditionally placed on a piece of sangak bread, drizzled with the mutton juices, accompanied by minced sheep lungs, and then topped with pistachio, walnuts, and almond slices. In the past, beryani was served with doogh (a cold yogurt-based drink), onions, and sabzi khordan (a mixture of raw vegetables and fresh herbs).

Sarimsokli palov is a traditional rice pilaf dish originating from Uzbekistan. The dish is usually made with a combination of rice, garlic, onions, carrots, mutton or beef, oil, salt, and pepper. The meat is cut into pieces and browned in oil with sliced onions and carrot strips. The mixture is seasoned with salt and pepper, covered with water, and simmered over low heat with unpeeled garlic cloves. The soaked rice is added to the pot and the dish is cooked until the water evaporates. Once done, the garlic is removed, and the rice pilaf is stirred and served on a large platter. The garlic is then peeled and arranged on top of the pilaf.

Kakori kebab is a traditional meat dish originating from the Indian town of Kakori in Uttar Pradesh. These kebabs are famous for their tender texture and fragrant aromas. They're prepared with a combination of mutton, ghee, eggs, cinnamon, and (often) chickpeas. The meat is marinated in a mixture of onions, mace, nutmeg, cumin, cardamom, cloves, green chili peppers, coriander, salt, black pepper, and ginger and garlic paste in order to become extremely tender. After being shaped into small elongated kebabs and skewered, the meat is cooked in a tandoor until done, and it's then usually served hot with chutneys on the side. Kakori kebab is typically garnished with chaat masala, onion rings, and lemon wedges. The dish is especially popular on special occasions and festivals.

Hailing from Oman, mishkak is a popular street snack consisting of beef, chicken, or mutton that is marinated, skewered, and grilled to perfection. The meat is cut into bite-sized cubes, which are then typically marinated in a combination of various herbs and spices such as black pepper, cardamom, cloves, ginger, garlic, cayenne pepper, curry powder, cumin, cinnamon, salt, coriander, tamarind paste, raw papaya, salt, oil, and water. Apart from marinating it for a longer time, the secret to making a perfectly succulent mishkak requires removing the meat from the grill at the exactly right moment. This meat specialty is typically enjoyed with a spicy tamarind sauce or chili sauce and a fresh salad, and it can also be placed inside warm bread and served as a sandwich. It is also commonly accompanied by rice or bread and eaten for lunch or dinner. In Oman, mishkak is widely consumed across the country, and it is especially popular during celebrations and holidays such as Ramadan.

Bakalca is a traditional Slovenian dish originating from Idrija. This rich stew is usually prepared with a combination of mutton (and sometimes beef), onions, carrots, white wine, tomatoes, olive oil, bay leaves, thyme, salt, and pepper. The ingredients are simmered in a pot until the meat and the vegetables become tender. This hearty stew is traditionally served with pasta dumplings known as Idrijski žlikrofi, which is also a local specialty.

Yakhni pulao is a traditional rice-based dish with Persian origins, but over the years it's made its way from Moghul cuisine to India, where it's especially popular in regions such as Kashmir and Uttar Pradesh. The yakhni stock can be made with chicken or mutton. The list of ingredients for yakhni pulao is a long one as it contains basmati rice, chicken or mutton, onions, garlic, ginger, tomatoes, yogurt, and spices such as fennel, cardamom, garam masala, red chili powder, cumin, coriander, nutmeg, mace, bay leaves, black peppercorns, cloves, and cinnamon. The stock is made with most of the spices, salt, and either chicken or mutton. The onions, cumin, ginger, garlic, tomatoes, red chili powder, and coriander are tempered in oil with the addition of yogurt and garam masala, and the combination is then mixed with pieces of meat, yakhni stock, and basmati rice, which is cooked until done. It's recommended to serve this pulao with raita on the side.

Sate klatak is a traditional Indonesian dish originating from Pleret in Yogyakarta. The dish consists of goat or mutton that's seasoned with salt and pepper, placed on iron skewers, then grilled or roasted over an open fire. This type of satay is different from most other types of satay because the skewers are not made from bamboo, but from iron, which helps to cook the meat evenly from the inside. Once done, sate klatak is traditionally served with a spicy curry soup known as gulai. The method of preparing satay over an open fire is called klathak, hence the name of the dish.

Erachi mappas is a traditional Indian stew originating from Kerala. This curry is made with a combination of mutton or beef, ginger, garlic, green chili peppers, onions, coconut milk, and spices such as black pepper, coriander, turmeric, cinnamon, cloves, fennel, curry leaves, and mustard seeds. The meat is cut into pieces and simmered with the vegetables in coconut milk and water. It’s mixed with tempered curry leaves and mustard seeds, then served hot, usually accompanied by rice, appam, or idiyappam on the side.

Scotch pie is a traditional Scottish dish, known for its unique double-crust pastry filled with minced mutton or other meat. The pie is characterized by its round, shallow form and a distinctive hot water crust pastry, which is sturdy enough to hold its shape even when not baked in a pie tin. Historically, Scotch Pies were made with mutton, but nowadays, they can be filled with beef, lamb, or a variety of other meats, often seasoned with spices and onions to enhance the flavor. The pie's design, with a lid on top but no pastry at the bottom, allows it to be easily eaten by hand, making it a popular snack at football matches and other outdoor events in Scotland. It is also a staple item in Scottish bakeries and butchers' shops. The Scotch pie is often served with mashed potatoes, baked beans, or other accompaniments.

Pichelsteiner is a thick German stew made with several kinds of meat and vegetables. Pork, beef, and mutton are the main ingredients alongside potatoes, carrots, cabbage, and leeks. Various other vegetables can be added for extra flavor, such as onions, celery, and garlic. The stew is seasoned with salt and pepper, then sprinkled with fresh parsley. Pichelsteiner is considered an all-time classic in Bavaria, where the dish originated from in the 19th century. Auguste Winkler, an innkeeper from the small village of Grattersdorf, is credited with inventing the stew at an open-air cooking festival in 1879. The first mention of this dish appeared in a German cookbook from 1894. Since then, Pichelsteiner became associated with open-air cooking festivals in Germany. It is traditionally served piping hot on cold and rainy days.

Khorkhog is a traditional Mongolian barbecue that is prepared in large milk jugs together with heated stones. The meat and the stones are placed in the containers, and the water is then added, creating steam that cooks the meat. Invented by nomadic Mongolian tribes, khorkhog is usually made with bone-in cuts of mutton, lamb, or goat meat, as well as vegetables such as cabbage, onions, potatoes, and carrots. The dish is meant to be eaten by hands and it's rarely found in restaurants. Khorkhog is usually prepared by nomadic families living in the Mongolian countryside.

Satisfying sodd is Norway's national dish which usually consists of diced mutton, meatballs (made with beef, lamb or mutton), carrots, and potatoes served in a clear, fragrant broth. The vegetables are usually cooked separately and are then added to the broth. The soup has been a staple in Norwegian cuisine since the 13th century, and today it is mainly associated with the Trøndelag region. Sodd is usually served on special and festive occasions and it is traditionally paired with Norwegian flatbread on the side.

Originally a humble peasant dish, this French stew is made with fresh turnips and lamb or mutton. There are two theories regarding the origin of navarin. One says it was created to mark to the victory of the French navy over the Egyptians and Turks at Navarino Bay in 1827, while the other claims the name of the dish comes from the turnip, or navet in French. In the past, navarin was undoubtedly prepared with the cheapest cuts of mutton from old sheep that had been kept for their wool, so a long cooking time was required to make the meat tender and delicious. Today, navarin is a French classic that makes the best out of a cheap cut of meat and turns it into something unique and special.

Khuushuur is a savory Mongolian pastry that is traditionally filled with a mixture of ground mutton and onions, but there are a few variations that include beef, garlic or peppers, as well as other vegetables. This crescent-shaped pastry is usually deep-fried and is meant to be eaten by hand. It is mostly enjoyed as street food, but it is also served in local restaurants, where the order usually includes four pieces of khuushuur accompanied by lettuce or pickles.

Tava kebab is an Azerbaijani variety of the world-famous meat dish, made with local herbs, vegetables, and eggs. The most common version starts by mixing the minced mutton (or beef) with finely chopped onions and garlic, shaping the mixture into meatballs and then pan-frying them. Onions, tomatoes, green chilis, cilantro, and mint are then placed in the pan with the meat. Depending on the region and personal preferences, either beaten eggs can be poured into the mixture to blend all the ingredients together, or a sunny-side-up egg can be placed on top of the meat. The dish is garnished with fresh mint and served as the main course.

Nasi goreng kambing is a traditional nasi goreng (fried rice) variety originating from Malaysia, but it's also popular in Singapore and Indonesia. Although there are many versions, the dish is usually made with a combination of rice, minced mutton, carrots, shallots, garlic, cucumbers, ginger, chili peppers, oil, curry leaves, lime leaves, shrimp paste, fish sauce, coriander, cumin, cinnamon, turmeric, white vinegar, sugar, tomatoes, eggs, and salt. The shallots, chili peppers, garlic, and shrimp paste are blended, fried in oil, and mixed with the herbs, salt, and fish sauce. The mutton and rice are then added to the pan and the dish is stir-fried for a few minutes before it's garnished with tomato slices and sometimes a fried egg.

The national dish of Norway, fårikål, is hearty mutton and cabbage stew, typically served with boiled potatoes. The list of ingredients is scarce: only mutton, cabbage, salt, pepper, and water, although some recipes call for the broth to be thickened with flour. Traditionally, this stew was a seasonal, autumn dish, but today it is eaten throughout the year.

Tsuivan is a Mongolian noodle dish that is usually prepared with mutton and various vegetables. The noodles are traditionally made by hand and they're steamed or cooked together with diced meat and vegetables. People sometimes replace mutton with beef, camel, and even horse meat, while the vegetables used in the dish typically include onions, peppers, cabbage, carrots, or potatoes. Tsuivan is enjoyed throughout the country, and it is best served freshly prepared and sprinkled with scallions.

This variety of ćevapi comes from Tuzla. The small meat logs are usually made with a combination of ground mutton, beef, and lamb (usually in a ratio of 2:1:1), although some places prepare them only with beef. The meat is mixed by hand and seasoned with salt and pepper, and it is recommended to leave the meat combination in the refrigerator for a few hours or a whole day before the preparation. These ćevapi are cooked on an oiled grill, and once done, they are typically seasoned with pepper once more. Tuzlanski ćevapi are served in a round flatbread called lepina, which has previously been dipped in a broth made from beef bones called poljev or poliv. Spring onions or raw chopped onions are traditional accompaniments to this mouth-watering Bosnian meat dish.

Birkagulyás is a version of a traditional Hungarian goulash prepared with mutton as the key ingredient. The mutton is cooked in a mix of vegetables such as carrots, onions, garlic, tomatoes, potatoes, and celery. The combination is usually flavored with parsley, paprika, black pepper, salt, and caraway seeds. Some recipes also suggest the inclusion of red wine sauce to the mix. Birkagulyás can be served with dumplings, sour cream, or spätzle noodles.

Mutton rolls are Sri Lankan snacks or appetizers consisting of pancakes that are filled with potatoes, onions, and mutton, which are then wrapped and deep-fried. The pancakes are usually prepared with flour, eggs, milk, and water. After they have been shaped into rolls, the pancakes are dipped in batter, rolled in breadcrumbs, then deep-fried in very hot oil. It is recommended to serve them with chili-based dipping sauces on the side.

Shami kebab is a variety of kebab made by combining minced lamb, mutton, or beef with split chickpeas, onions, chilis, ginger, garlic, and various herbs and spices such as cumin, red chili flakes, garam masala, and mint leaves. The meat mixture is then seasoned with salt and pepper and shaped into round patties, which are then coated with beaten eggs and pan-fried until their exterior becomes crispy, but the patties remain silky and tender on the inside. These kebabs are commonly enjoyed in India, Afghanistan, and Pakistan, and make for an excellent snack, appetizer, or an accompaniment to the main course. Believed to have originated in Lucknow, shami kebabs pair well with onions, lime or lemon wedges, roti or naan, and various chutneys on the side.

Kurban chorba is a traditional Bulgarian soup consisting of various cuts of meat (typically mutton), water, tomato juice, parsley, and vegetables such as onions, carrots, and celery. This nourishing soup is usually prepared for important occasions in the family or religious feasts. The word kurban means sacrifice, so kurban chorba is prepared as a sacrifice for something that one wishes for - most often for a sick friend or a family member to become healthy again.

Gulai kambing is a traditional stew originating from Indonesia. The stew is usually made with a combination of lamb or mutton, coconut milk, chicken stock, palm sugar, salt, pepper, cinnamon, cardamom, cloves, bay leaves, lemongrass, kaffir lime leaves, and oil. Another component of the dish is a spice paste that usually consists of shallots, garlic, hot peppers, ginger, galangal, candlenuts, turmeric, coriander, and cumin. The spice paste is fried in oil, the meat is then added to the pan with coconut milk and spices, and the stew is simmered until the meat becomes tender and the liquid has reduced by half. Gulai kambing is served hot with steamed rice on the side.

Baranina or mutton is typical of traditional Polish cuisine, although it is rarely consumed today. Stewing, braising, grilling, and roasting are some of the traditional ways used for preparing different cuts of mutton. One of the most common mutton dishes is pieczeń barania, meaning mutton roast, which typically consists of a seasoned mutton shoulder that is studded with garlic and onions, and flavored with aromatic herbs such as marjoram or rosemary before it is roasted for a couple of hours. Meat comes out tender and pinkish on the inside with a crispy skin on top, and it is usually paired with mashed potatoes, beets, and a vegetable salad on the side. In Poland, the term baranina may sometimes be used to refer to lamb meat, although the meat obtained from lambs is usually called jagnięcina. Mutton and lamb consumption is typically associated with the mountainous regions in Poland.

Irish stew is a traditional folk stew that first appeared at the beginning of the 19th century and was developed out of necessity to make a meal out of available, leftover ingredients. Originally, the stew was made only with mutton, onions, potatoes, and sometimes barley, while lamb meat and other root vegetables like carrots, turnips, and parsnips were added later. It is said that goat meat was also used in the past, but besides the previously mentioned mutton and lamb, beef is a common addition in today's recipes. Given that the meat used in the dish is chewy and hard, usually bone-in, the stew is cooked slowly for a couple of hours so that the meat turns tender and releases the fat into the stew, thus enhancing the flavor of the entire dish. A stew made with Guinness stout has gained widespread popularity throughout Ireland as it intensifies the flavors and gives the broth a rich, brown color. Traditionally, the stew is consumed on St. Patrick's Day and for Samhain, an old Gaelic festival, but it can also be found on the menus of most Irish restaurants throughout the year.

One of the most popular comfort foods in the United Kingdom is called shepherd's pie, a hot and savory dish reminiscent of a casserole, consisting of minced lamb or mutton meat, potatoes, onions, carrots, Worcestershire sauce, thick gravy, and seasonings such as marjoram, parsley, and black pepper. All of the ingredients are placed under a roof of buttery, creamy mashed potatoes, and baked in an oven until the pie is ready for consumption. This simple delicacy was invented by shepherds in the 18th century England and Scotland. The pie became extremely popular in the 1870s, and not by coincidence, as mincing machines became widely available to the public in those years. Today, shepherd's pie is a great way of using up leftover cooked meat, but it is generally recommended to use fresh meat for a better flavor and texture of the pie. This hearty pie is a favorite in numerous pubs, homes, and restaurants throughout the United Kingdom.

Buuz is a traditional Mongolian and Buryatian steamed dumpling filled with meat such as beef or mutton. The meat is usually seasoned with salt, onions, garlic, and fresh herbs. The dumplings are prepared in large quantities and are consumed throughout the year, although buuz is the most popular during Tsagaan Sar, the Mongolian New Year festivity which usually takes place in February. Buuz is characterized by a small opening on its top, and it is often eaten by hand. Traditionally, the dumplings are served with fried bread, dipping sauces and salads on the side, while it is recommended to pair them with beverages such as vodka or tea.

When seeking genuinely authentic and traditional Azerbaijani cuisine, piti is undoubtedly the first dish that locals will recommend. Originating in the northern city of Sheki, this hearty stew owes its unmistakable taste to the clay pot in which it's made - the dopu. Sheki was historically known as a potters' city - in the hands of true craftsmen, clay from the nearby mountains was carefully transformed and shaped into the perfect container for this unique dish. Piti was considered a worker's dish because only one serving is so filling that it can provide enough nourishment for the entire day. The stew is made with lamb meat, chickpeas, chestnuts, dried plums, onions, saffron, and sheep tail fat. It takes several different cooking cycles to add all of the ingredients, as the lamb meat cooks very slowly. The traditional way of eating piti is divided into two courses - first, the broth from the pot is poured over small pieces of bread, onions, and sumac. The rest of the piti is then mashed in individual pots and served as a main course.

West Texas barbecue (a.k.a. cowboy-style) is a type of American regional barbecue style in which the meat is not smoked, but cooked directly over mesquite coals instead. Goat, mutton, chicken, and beef are the most typical types of meat used in this barbecue-style. The cooking time is fast, so thinner meat such as sausage, ribs, and chops are typically more successful with this barbecue method.

Galouti kebab is a traditional Indian kebab that's especially popular in Lucknow. The dish consists of ground lamb or mutton that's marinated in a combination of ground ginger, garlic, cloves, papaya, black cardamom, poppy seeds, peppercorns, cinnamon, coconut, mace, cardamom, chili powder, and nutmeg. After a few hours, the marinated meat is mixed with green chili peppers, gram flour, eggs, and coriander leaves. The mixture is shaped into round patties which are then fried in ghee. The meatballs are arranged on a serving platter, and they're usually sprinkled with lemon juice before serving. The name galouti means soft, referring to a belief that Haji Mohammad Fakr-e-Alam Saheb, who first made the dish, gave it to Nawab Asad-ud-Daula, who was toothless and needed a kebab variety which required no chewing. Instead of beef, Haji used fine cuts of lamb which were minced, tenderized, and mixed with numerous exotic spices before being fried. Nowadays, the dish is especially popular during Eid.

Xinjiang lamb skewers is a dish consisting of pieces of lamb (rarely even mutton) that are skewered onto a stick and then grilled using a special technique. The lamb is first cut up into pieces, each having a different texture and flavor. Every piece of lamb can be grilled, from lean and fatty meats to skin, tripe, marrow, and offal. The first step is shortly grilling the lamb, then dipping it into hot mutton suet that’s been previously melted in a metal can, which locks in the juices and adds rich flavor. Then, the skewers are seasoned — the spices distribute thanks to the coating of fat evenly. Finally, the skewers are then back on the grill and grilled until crispy on the outside while the insides remain tender and juicy.

Predominantly sweet, slightly robust, and deliciously spicy, tongseng is an authentic Indonesian meat stew, typically goat, cooked with kecap manis (sweet soy sauce), shredded cabbage, tomatoes, and coconut milk. It is commonly regarded as a combination of satay, meat skewers, and gulai, Indonesian curry. This Javanese delicacy is replete with exotic herbs and spices that give it an exquisite flavor, while the coconut milk gives it a smooth, creamy texture. Beef, mutton, and even chicken are alternatives to the goat meat. Also, it is not uncommon to leave the bones and offal of the meat while cooking the dish for a richer flavor. Traditionally, tongseng is cooked on a charcoal stove that lends the dish a pleasant, smoky taste. This specialty is believed to have been inspired by Arab and Indian cuisines, and it is commonly associated with Surakarta, better known as Solo. Tongseng has become a popular food sold all over the island of Java, from warungs and street stalls to fancy restaurants. Street stalls in Jakarta, Bandung, and Surabaya are said to offer the best tongseng.

Pinnekjøtt is a traditional Norwegian Christmas dish predominantly enjoyed in the northern and western parts of the country. It is usually prepared with racks of lamb or mutton, which are brined and air-dried or smoked before they are sliced into individual ribs and cooked. Traditionally, the ribs are placed on birch branches and steamed until all the water evaporates and the meat becomes juicy and tender. This flavorful Norwegian classic stems from the traditional methods of meat preservation and is usually complemented with mashed or boiled potatoes, pureed Swedish turnip, and various salads.

Although other varieties of ćevapi are made in individual pieces, banjalučki ćevapi differ from all others because they are prepared as a meat tile typically consisting of four ćevapi connected in a row. They are usually made just with ground beef, salt, and pepper, just like sarajevski ćevapi, but ground veal and garlic are sometimes also added to the mix. After they have been grilled, banjalučki ćevapi are traditionally tucked into a round-shaped bread called lepinja, and the dish is accompanied by lots of raw onions.

These traditional Lithuanian pastries are made with a dough that is enriched with butter, eggs, and either kefir or sour cream. The dough is hand-rolled, and it is traditionally filled with minced mutton that is flavored with onions and various herbs. It is then firmly pinch-sealed into crescent-shaped pockets. Kibinai are particularly popular with the Karaim ethnic minority in Lithuania, and they're primarily associated with the city of Trakai.

Nihari is a popular meat-based dish originating from Old Delhi. When Pakistan gained independence in 1947, numerous immigrants from Delhi settled in Karachi, where they established their own restaurants, so nihar is also associated with Pakistani cuisine. The dish consists of slowly cooked meat such as beef shanks, mutton, or chicken. The meat is cooked together with stock and numerous spices such as cumin, cloves, garam masala, and cardamom in big vessels which are sealed with dough. It takes anywhere from six to eight hours for nihari to be cooked properly, and it is traditionally consumed for breakfast, since the name of the dish is derived from the Arabic word nahar, meaning morning. Originally, nihari was consumed by the Nawabs in the Mughal Empire as a breakfast dish, before the usual morning prayers, although some people believe that the dish was invented in the royal kitchens of Awadh. It is usually served with tandoori rotis or khameeri rotis, and some like to garnish nihari with green chilis on top. Nihari's texture, spiciness, and tenderness of the meat make it a favorite among many Indian and Pakistani people.

Lagman or latiaozi is a dish from Central Asia with possible roots in Xinjiang, a northwestern region of China. The name translates to pulled noodles or hand-stretched noodles, denoting the main feature of the dish. Since there is no fixed recipe, the noodles can be paired with a thick sauce or added to a broth. Both versions can be prepared with various vegetables or meats, typically beef, mutton or lamb. Popular in countries such as China, Kazakhstan, Kyrgistan, and Uzbekistan, lagman is often served on buffet tables, where each consumer might combine the ingredients according to personal preferences.

Jingisukan is a Hokkaido-specialty consisting of grilled mutton or lamb. The dish is always prepared tableside on the convex-shaped grills. The guests are served with sliced meat, which can be plain or marinated, and are then encouraged to grill the meat themselves, along with various vegetables such as onions, cabbage, leeks, or peppers. Typical accompaniments include special soy sauce-based condiments, chili sauce or grated garlic. The origins of consuming mutton in Japan date back to 1918 when the government promoted sheep farms, but the practice only remained on Hokkaido, and though restaurants specialized in preparing Jingisukan can be found elsewhere, the dish has remained a favorite on Hokkaido and in its capital Sapporo. It is believed that Jingisukan was named after Genghis Khan—the founder of the Mongol Empire. Although there are many theories about the origin of the name, the most popular say that it was influenced by the convex shape of the grill, which resembles a warrior’s hat, and the fact that the Mongolians were well-known for favoring sheep in their diet. Outside of Japan, the dish can also be found in Taiwan, China, and Thailand.

Also known as arrustelle or rustelle in local dialect, arrosticini are skewers made with castrato, the meat of castrated sheep, mutton, or sometimes even lamb, traditionally grilled on an elongated, charcoal-fired brazier called fornacella. One of the most popular meat dishes of modern Italian cuisine, these skewers were once a staple of shepherds who lived in the mountainous areas of Abruzzo, prepared merely with leftover sheep meat of lesser quality. Today, arrosticini are made with well-marbled, more tender cuts mixed with hefty chunks of ovine fat, which makes them particularly succulent. The skewers are sometimes seasoned with Mediterranean herbs, although they are more often simply generously salted to taste and then seared until almost charred. Arrosticini can be found in almost any village and town throughout the region, especially near the Gran Sasso mountain, but they are also available ready-made in numerous supermarkets. In traditional Abruzzo style, to fully enjoy the tenderness and rich flavor of grilled meat, arrosticini are served sizzling hot and are often accompanied by slices of pane unto - a crusty, homebaked sourdough bread that is grilled and drizzled with extra virgin olive oil. As for the wine pairing, arrosticini go hand in hand with a glass of Montepulciano d'Abruzzo.

Kabab bakhtiari is a traditional meat dish originating from Iran. Although variations exist in different areas of the country, this type of kebab is usually made with a combination of chicken, mutton, onions, bell peppers, saffron, oil, butter, lemon juice, salt, and pepper. The chicken and mutton are cut into pieces, and the chicken is then marinated in saffron, olive oil, onion juice, salt, and pepper, while the mutton is marinated in onion juice, soy sauce, olive oil, and pepper. The meat is mixed with chopped onions, bell peppers, and lemon juice, then placed on skewers, brushed with butter, and roasted over an open flame. Once everything is fully cooked, kabab bakhtiari is served hot with bread, rice, or vegetables such as potatoes, tomatoes, and mushrooms on the side.

Sate Madura is a traditional Indonesian dish and a type of sate originating from the island of Madura, hence the name. The dish is prepared with chicken or mutton pieces that are placed onto skewers and grilled. This type of sate is different from most other types since the meat is cut into thinner chunks than usual. The skewers are accompanied by a dark sauce made with a combination of kecap manis (sweetened soy sauce), palm sugar, fried shallots, shrimp paste, peanut paste, candlenuts, salt, and garlic. If made with chicken, the dish is served in peanut sauce, while the mutton version often comes served in kecap manis. The usual accompaniments for sate Madura include rice cakes that are wrapped in banana leaves and sliced.

North Macedonian answer to pizza is called pastrmajlija, a rustic bread pie consisting of dough topped with cubed or sliced meat (usually pork and cured mutton), with variations that might include eggs, hot peppers, and other ingredients. Pastrmajlija is often baked in traditional ovens at very high temperature. This oval-shaped delicacy is sometimes accompanied by hot pickled peppers, and it is especially popular during the colder, winter months. The name of the dish is derived from the word pastrma, meaning salted and dried sheep or lamb meat.

Paomo, a specialty of the Shaanxi cuisine, is a stew consisting of steamed and leavened bread (mó) that is soaked in a simple mutton soup and typically eaten in the city of Xi'an. The invention of the dish is often ascribed to the Song Emperor Zhao Kuangyin, while the name of the stew, when translated from Chinese, reveals its main feature: soaked bread. Additions commonly include rice noodles and chopped greens, while a side of pickled garlic and sweet chili paste has a principal role in elevating the flavors of the dish. Depending on the type of meat used, there are two variations; yangrou paomo made with lamb, and niurou paomo made with beef. Traditionally, in restaurants, you will be asked first to chop up or tear the bread which is then taken back to the kitchen where the cook will assemble the stew and bring it back to you complete and served with condiments. The city of Xi'an is filled with specialized paomo restaurants, predominantly in the city's Muslim Quarter.

Vindaloo is a flavorful curry dish that is popular in England and the Indian regions of Goa and Konkan. It is typically made with marinated pork, but it can also be made with chicken, beef, mutton, or paneer. The name of the dish stems from the mispronounced Portuguese dish called carne de vinha d'alhos, meaning meat marinated in wine vinegar and garlic. The Portuguese explorers brought the dish to Goa in the 15th century, when it was adjusted to local conditions - since there was no wine vinegar in India, the Franciscan priests made their own version with palm wine. Many Indian spices were incorporated into the dish, such as tamarind, cinnamon, cardamom, and hot chiles. Vindaloo was later brought to England, where it became another hot curry, losing some of the earthy flavors and the balance of numerous spices due to the excessive use of chiles in modern Anglo-Indian cuisine.

Mtsvadi is a traditional Georgian dish consisting of a skewered shish kebab. Ground pork, mutton, or veal is typically marinated in a mixture of lemon juice, pomegranate juice, tarragon, salt, pepper, and chopped onions, so that it remains tender and juicy when grilled. Mtsvadi is often prepared outdoors over an open fire. It is recommended to serve the dish with tkemali plum sauce, raw onion rings, sliced tomatoes, and pomegranate seeds.

Sate kambing is a traditional Indonesian dish and a type of satay prepared with mutton as the main ingredient. The meat is cut into chunks or cubes and it's marinated in a combination of ingredients such as kecap manis (sweet soy sauce), galangal, ground shallots, pineapple juice, and (often) chili peppers. After it's been marinated, the meat is placed on skewers that are larger and thicker than the ones used for chicken satay as the texture and thickness of mutton is tougher than chicken. The skewers for sate kambing are usually made from bamboo. The meat is grilled, then served with kecap manis sauce, peanut sauce, or chili sauce, consisting of shallots, bird eye chili peppers, and kecap manis. Some like to eat sate kambing with steamed rice or rice cakes on the side. This type of sate is especially popular in Java.

Petit Épeautre de Haute Provence is a small spelt cereal cultivated in the Haute Provence hills, between Vachéres and Banon in France. The cereal is unique, with many nutritional and taste qualities and a slightly crunchy texture. The sowing takes place in summer and autumn and the grains make use of the May rains when they swell, and in hot and dry July they mature without developing any diseases. After the harvest, the grains are husked in a traditional, expert way. Small spelt from Haute Provence can be cooked in the same way as rice, with fine, sweet flavors developing in the mouth. It is usually served with meat dishes or in salads, but it can also be used in paellas, stuffed vegetables and risottos.

Grown in the mountainous Umbrian province of Perugia since the ancient times, Farro di Monteleone refers to the spelt varieties of Semiperlato, Integrale and Spezzato. Even though it was almost entirely replaced by wheat, the spelt of Monteleone di Spoleto is nowadays being rediscovered and much prized as one of the most versatile grains. Rich in vitamins and minerals, spelt is used either in its natural form or as flour in a vast number of local dishes. To name one, Farro di Monteleone is an essential ingredient of Imbrecciata, a hearty Umbrian legume stew.

Produced in Piedmont, namely the provinces of Biella and Vercelli, Riso di Baraggia Biellese e Vercellese refers to rice grown in the fertile plains of the Baraggia nature reserve. Baraggia rice is marketed either as whole grain brown rice, refined or parboiled, and available in following varieties: Arborio, Baldo, Balilla, Carnaroli, S. Andrea, Loto and Gladio. While the Arborio variety is ideal for creamy risotto gratins, Baldo rice is perfect for oven-baking and timbale dishes, whereas Balilla is recommended for all types of rice-based cakes and desserts. Carnaroli rice is most suitable for risotto and rice salads, S. Andrea is excellent in soups and rice flans, and both Loto and Gladio varieties are most often used for risottos and various side dishes.

Khao Sangyod Muang Phatthalung is an early lowland rice of the traditional Sangyod variety, produced in the province of Phatthalung in Thailand for more than a hundred years. The rice can be either paddy rice, brown rice or milled rice. Paddy rice has hay-colored husks, brown rice is red to dark red and milled rice is a mix of white and red or pink colors. All of the varieties have a grain that is small and oblong while the brown variety is of the highest nutritional value. When cooked, it is soft and aromatic with a delicate taste. It is also quite health-beneficial as it is full of niacin and antioxidants. Originally, it was grown as a gift to be given to respected elderly people at special occasions or festivals.

Riso violet is an autochthonous variety of naturally purple-colored rice cultured by Eleonora Bertolone. The rice is grown and sold exclusively by her company Risodinori, located in Collobiano. Both the plant and the grain are intensively purple-colored due to the presence of anthocyanins - antioxidant and anti-inflammatory substances that make this rice look beautiful on the plate, but it also provides the rice with great aromatic richness. Riso violet can be combined with a variety of meat or fish dishes or it can be used in salads and risottos, but to fully experience the potential of this truly unique rice variety, it is best to enjoy it simply boiled, flavored only with extra-virgin olive oil and shavings of Parmigiano cheese.

Locally called shtir, wild amaranth (Amaranthus retroflexus) or pigweed is an edible wild plant that has been traditionally gathered by people from the Aromanian community living in the mountainous region of Mokra in Southeastern Albania. This annual flowering plant bears tuft-like, reddish, and odorless flowers that typically bloom between July and September, while its leaves are green and oblong-lanceolate. An excellent source of essential nutrients such as iron and vitamins A and C, the plant has primarily been collected for its edible leaves, which are usually cooked until tender and used as stuffing in traditional pies such as byrek (also known as börek). Although this wild plant has always been and remains a staple of the Aromanians' diet, the local Albanian population has never used wild amaranth for food nor any other purpose.

Trdinka is a traditional Slovenian corn variety originating from Bohinj. This indigenous type of corn is adapted to the Alpine regions. The kernels are yellow, orange, and red-colored, typically milled into coarse flour. The flour is used to prepare a local polenta-like specialty known as bohinjski žganci. The field where the corn grows should be in a sunny spot, and it's fertilised and ploughed in the autumn. The corn is stored in a dry place, and the cobs are often hulled in the week before Palm Sunday. On the good cobs, a few husks are left intact before they're braided and the cobs are left to dry. Later on, the kernels are milled into corn flour. Žganci made from trdinka have a better flavor, aroma, and different color than other types of žganci.

Arroz Senia is a traditional Spanish rice variety originating from Valencia, the birthplace of paella. This type of rice has medium-sized grains and absorbs the liquid in which it is cooked without becoming sticky. The rice is grown in the provinces of Alicante, Castellon, and Valencia, in some areas that border the Albufera wetland, and on both sides of the Jucar River. Senia is harvested from early September to early October, and it’s then sun-dried, cleaned, milled, and packaged to be sold. Along with arroz Bahia, arroz Senia is sometimes preferred over the more famous arroz Bomba when preparing Valencian paella because the prices of Bahia and Senia are much lower than those of Bomba.

Arroz Albufera is a Spanish rice variety that’s grown in the Albufera Natural Park in Valencia. This new rice variety is a result of a natural selection of the Bomba, Sénia, and Bahía varieties. It’s characterized by a firm texture after cooking. On the inside, the consistency remains creamy and juicy, and the rice grains keep their shape once they’ve been cooked, usually in Valencian paella. Albufera rice also absorbs much of the flavor of the liquid in which it’s been cooked.

Arroz Cebolla is a Spanish rice variety that’s grown exclusively in the Sollana area, located in Albufera Natural Park in Valencia. This short-grain rice variety was developed with the aim to enhance the characteristics of the grains that will produce the perfect paella. Cebolla rice is known for its ability to absorb and retain the flavors from the liquid in which it’s been cooked in, but also to keep the grains firm and separate after cooking.

Al-Hassawi rice, cultivated in the al-Ahsa oasis of Saudi Arabia's al-Sharqiyya region, thrives in an arid climate with scorching temperatures of up to 48°C/118°F. This unique rice variety has adapted to the challenging environment, relying on meticulous care and substantial irrigation. The cultivation process begins with planting in fertile soil (sanaa), followed by the transfer of seedlings to dedicated rice-growing plots. Here, they are submerged in water for an extended period, typically eight days to two weeks, until they nearly submerge entirely. The rice seedlings continue to receive abundant water for about 40 days until the water is entirely removed. Between July and August, the seedlings grow and, after, are moved to bigger plots where they stay until harvest time, between November and December. Al-Hassawi rice is a distinctive red variety. Its exceptional taste is most pronounced when cooked with spices or accompanied by meat. This resilient rice variety, renowned for its ability to withstand harsh conditions, has earned its place as a staple in the local cuisine of the Al-Ahsa Oasis, showcasing the enduring traditions and adaptability of Saudi Arabia's agricultural heritage.

Maíz chulpe is a specific variety of corn native to the Andes, particularly prevalent in countries of Peru, Colombia, and Ecuador. Many farmers have lost interest in cultivating it due to its high maintenance. It must be isolated from other corn varieties to prevent cross-pollination, which would alter its unique characteristics. That is why, in 2015, the Guardianes network initiated a campaign to preserve the endangered chulpe corn and restore its former prominence in cuisine. Maíz chulpe is almost exclusively prepared toasted, similar to popcorn. When the kernels of maíz chulpe are toasted, they pop slightly, but unlike typical popcorn, they don't turn inside out. Instead, the kernels retain their shape, puffing up a bit and becoming crunchy. The unique crunch and flavor of chulpe make it distinct from other toasted corn varieties like cancha.

Pinipig is immature glutinous rice that is pounded until it transforms into delicate flakes with a unique light green color, subtle flavor, and an unusual, delicate texture. Before consumption, the flakes are usually lightly toasted until crispy and light in color. The toasted flakes are used in an array of Filipino dishes - they are often incorporated in traditional cookies, candies, and cakes, or used as a topping in creamy desserts such as halo-halo. Pinipig is also employed in Vietnamese cuisine, where it is known as cốm, and in Thailand, where it is more familiar as kao mow.

Also known as purple rice, black rice is a group of several types of Oryza sativa or Asian rice. Some of the varieties of black rice include Indonesian black rice, Philippine heirloom balatinaw black rice, Philippine pirurutong black glutinous rice, Thai jasmine rice, and kalo dhaner chaal (black paddy rice) from Bangladesh. In China, black rice is also known as forbidden rice because, in the past, it was banned to regular folk and eaten only by the Emperor as it improved its health and longevity. In general, black rice takes longer to cook and turns purple with cooking. It is stickier and chewier when compared to most other types of rice. Also, it is praised for its health and nutritional benefits.

Franconian spelt has been grown in the north-eastern part of the German region of Baden-Württemberg for more than 300 years, and it is still a staple ingredient in the regional cuisine. It is a traditional grain that is mostly used in different soups and stews, such as Grünkern soup and vegetarian croquettes. Today, it is also served as a part of exquisite main courses like breaded cutlets, dumplings, and meat and vegetable casseroles (Eintopf). It is harvested unripe, thus preserving its naturally nutty aroma and typically strong, spicy, and aromatic flavor.

Anishinaabeg Manoomin wild rice is actually a misnomer since it is not actually rice, but aquatic grass that is (genetically) more similar to corn. The Anishinaabeg people call wild rice Manoomin, meaning the good grain. Wild rice grows best in the Great Lakes region – Minnesota, Wisconsin, Ohio, and Michigan. It comes in a myriad of darker hues such as tan, brown, and green. The flavors are richly complex with subtle notes of smoke and mushrooms. In September, the indigenous Anishinaabeg people harvest the wild rice in canoes by bending the blades of grass, then beating the seeds with the paddles. The seeds are then typically dried in the sun and threshed in the wind so that the husks blow away. Although Manoomin is easily cultivated and grows naturally without the need to be tended or planted, its existence is threatened by genetic manipulation and recreational zoning and damming of lakes.

Kekulu or kakulu is a traditional Sri Lankan rice variety. This rice is the same grain as Nadu rice, but it's never preboiled nor parboiled before the milling process. Most kekulu is white or red rice, but there is also brown kekulu, which is considered to be one of the most nutritious rice varieties in the country. This rice variety is commonly polished or sometimes even double-polished. Kekulu has a neutral flavor and it's commonly used for kiribath rice pudding. The red variety of kekulu is especially popular among rural people in the south.

Arroz Bahia is a traditional Spanish rice variety originating from Valencia, the birthplace of paella. This type of rice is short-grained, it cooks quickly, and absorbs liquids without becoming sticky so that the grains remain separate, which makes it ideal for preparing paella. The rice will remain firm during and after cooking. Arroz Bahia is slightly similar to arroz Bomba, but the Bahia is usually priced much lower than Bomba, and that’s the reason why Bahia, along with arroz Senia, is the most grown rice type in Spain.

The Portuguese consume about five times more rice than any other nation in Europe, and the most popular Portuguese rice by far is Carolino rice. Produced in the Mondego, Tagus, and Sado river valleys, this long, round-grain rice makes the perfect addition to any dish, as it easily absorbs the flavors and aromas of other ingredients it is cooked with. Another unique property of Carolino rice is that it contains less amylose than other types of rice, which makes it more viscous after cooking. Since the production process of this rice involves less processing, this rice contains more micronutrients and fiber than other varietals, making it a healthier choice than other types.

Often dubbed the world’s greatest rice, Carolina Gold is a variety of long-grain rice that’s been traditionally cultivated in the US for centuries. This rice variety has been renowned for its clean, sweet flavor, the subtle nuttiness and earthiness, and the firm and chewy texture of the cooked grains. Another distinguishing trait is the gleaming gold hue of the mature rice plant and the hulls that surround the pearly white grains. Owing to its unique starch properties and the delicate structure of the grains, this rice is incredibly versatile and suitable for various types of cooking methods. Although there are many theories as to how it reached the coastal lands of Charleston, South Carolina, the rice most likely came via Africa, either from West Africa or Madagascar, around 1685. Initially grown in South Carolina, North Carolina, and Georgia, over the years, the rice had become the first commercial rice produced in the country, and it began to be exported in large quantities to countries in Europe and Asia. Traditional specialties such as purloo, chicken bogs, jambalaya, or hoppin’ John were once unimaginable without Carolina Gold rice. What once used to be a staple crop and the most popular rice variety cultivated in America, was unfortunately brought to the verge of extinction due to a series of events, including the Civil War, two disastrous hurricanes, the Great Depression of 1929, the introduction of new rice varieties, and industrialization. Luckily, the 1980s have witnessed the beginning of the restoration process of the beloved heirloom rice thanks to Dr. Richard Schulz and the establishment of the Carolina Gold Rice Foundation, an organization that promotes the growth and quality of this precious rice.

Kuruluthuda is a unique type of rice originating from Sri Lanka. This red rice variety is cultivated for up to five or six months before harvest time and it's rich in fiber and proteins. Five to six tons of Kuruluthuda rice are produced monthly, but the yield depends on seasonality and harvesting cycles. It's recommended to soak the rice in water for about half an hour before cooking. The rice is usually boiled with pandan leaves and salt before consumption. It's a staple in many Sri Lankan recipes such as steamed Kuruluthuda with cardamom, Kuruluthuda cooked in garlic oil and aromatic red onion, or curry leaf-tempered rice with five spices. When the rice is soaked, it can be ground into flour with the help of a mortar and pestle. Interestingly, it is believed that this red rice variety also improves bladder function.

Arroz del Delta del Ebro is white or brown rice categorized as 'extra', of the Bahía, Tebre, Sénia, Fonsa, Bomba and Montsianell varieties The varieties range in their properties; from Senia, which is smooth and creamy when cooked, to Bomb, which is loose and firm. It is grown in the wetlands covering the area of Ebro Delta, in the Province of Tarragona. All levels of production and the final product itself are strictly regulated. Arroz del Delta del Ebro is sold packaged with a numbered label that can be traced back to the producer and detailed area of cultivation ensuring the superior quality of this rice.

Samba is a traditional Sri Lankan rice variety. The grain is short and ovular, hard, and less fluffy than other varieties when cooked. The flavor is slightly sweet and reminiscent of corn. The rice is available in two varieties, white and red. Samba has a higher content of sucrose than Nadu rice, but it's more appreciated for its flavor. Although it's produced throughout the country, the red samba variety is more common in the south. In general, samba is used for special occasions, family celebrations, and it's also offered at the harvest festival marking the end of Maha season.

Bomba is a Spanish variety of rice characterized by a short grain. The rice has a high content of amylose and a pearly white color of the grain. What distinguishes Bomba from most of the other varieties is that it can absorb two or three times its volume in water. It will not burst, but hold its structure when cooked, expanding in width rather than in length, forming round bombs in the process. Bomba takes a long time to mature, and it has been harvested since the 14th century. Nowadays, it's mostly grown in wetlands south of Valencia. This rice variety is traditionally used for paella and similar Spanish rice dishes. When cooked, the grains separate and never become mushy or sticky.

Belonging to the group of Eragrostis plants, teff is an ancient, gluten-free grain derived from the annual grass that is native to the area of Ethiopia and Eritrea. Even though tiny in size, no bigger than a poppy seed, this small grain is packed with vitamins and is highly nutritious. It is considered to be one of the ancient domesticated grains, presumably more than a thousand years old. Today it is mainly used as a staple ingredient in traditional Ethiopian and Eritrean cuisines. Teff can come in a variety of colors – from white to dark brown, and can be used in a multitude of different ways. It can be eaten on its own, boiled, steamed, or served as a complement to other dishes. The grain is often ground and used as flour, most commonly in the preparation of the famous injera flatbread, but it can also be incorporated in numerous other dishes such as pastries, cakes, and cookies. Due to its numerous beneficial properties and incredible versatility, teff has recently grown in popularity and is widely promoted as a healthier alternative to the more standard grains.

Rediscovered in the last 30 years in the Mexican Tehuacán valley in the state of Puebla, Tehuacán amaranth is a resistant crop beloved for its nutritional value and adaptability to even the aridest regions. Also known as Amaranthus hypochondriacus, the plant can reach up to 2 meters in height. It is characterized by large green leaves and visually stunning flowers – deep red with green and pink nuances. Amaranth is rich in protein – particularly lysine, an amino acid involved in the growth process. The plant is very versatile – it can be eaten as a vegetable, used in soups and salads, or used as a spice when dried. Interestingly, the leaves are richer in iron than spinach. When toasted, amaranth seeds are often used to make traditional sweets, but amaranth can also be used to make flour for making tortillas, biscuits, and cakes. It doesn’t contain gluten, so it is also an important ingredient for people with celiac disease who make bread, pasta, and biscuits from amaranth flour.

Grown and cultivated northern of the 60th latitude, finnish oats are a variety of pure and organic oats that are renowned for their nutritional properties and high quality. Also referred to as luminous finnish oats, these oats owe their excellent characteristics to the one-of-a-kind conditions in which they grow - an incredible amount of light, pristine waters, and freezing winters, which contribute to the soil’s purity. The oat planting is typically done in May, while the harvest season usually starts in August and lasts through September. Once harvested, the oats are dried, refined, and processed into various products. These oats are defined by their hard, large grains with bright and pale color and a soft and nutty flavor. Apart from human consumption, the oats are also commonly used as animal feed, but they are also used in pharmaceuticals, nutraceuticals, and cosmetics.

Khao Hom Mali Thung Kula Rong-Hai is jasmine rice also known worldwide as Thai Fragrant Rice or Thai Jasmin Rice, produced in a vast open area in the center of Northeast Thailand, in the provinces of Roi-et, Mahasarakam, Surin, Yasothon and Srisaket. It comes in two varieties - brown or white rice. The rice is elongated, slim, glossy and transparent, with a floral scent of pandanus leaves. Its texture is smooth, and the rice hull is of a straw-like yellow color. After being cooked for 15 to 20 minutes, it tastes slightly sweet, delicate, velvety and spongy and the texture becomes smooth, sticky and creamy. It is mostly used in Southeast Asian cuisine, and it is important to wash it before cooking to remove any excess starch or dust.

Oryza sativa, the plant species most commonly referred to as rice, is one of the most widely consumed cereal grains. Italy is the largest producer of rice in Europe, and Lombardy is Italy's rice bowl, especially the provinces of Lodi, Mantua, Milano, and Pavia. Rice is grown from April to October, and among many varieties that can be found on the irrigated Lombardian paddies, the most common ones are Carnaroli, Arborio, Vialone Nano, Baldo, Balilla, Lotus, Gladius, Rome, Selenium, Volano, and Nembo. Gastronomic offer in the area includes numerous rice-based dishes such as risotto alla Milanese or panissa, and all these different sorts can be bought directly from the farmers. Depending on the type, rice grains can be white or light yellow, shorter or longer, and each type has its own flavor, texture, and method of cooking, so substituting one type for another can completely alter the result of a recipe. Carnaroli and Arborio are generally considered to be the best sorts for making the creamiest risottos, while Vialone Nano is delicious in rice puddings. There is a saying in Italy that rice is born in water, but dies in wine, and Lombardy offers a wide choice of both excellent rice and wines to pair it with.

A Japanese short-grain cultivar, koshihikari was created in 1956 by crossing two different strains of Nourin No.1 and Nourin No.22. Despite its recent creation, today, it is the most grown rice in Japan and the most consumed as well. It was named after the historic Koshi province and translates as light of Koshi. The fact that it is extremely sticky and chewy, as well as soft, made it a favorite of the Japanese, who use it to make sushi, onigiri, and other rice-based dishes. Besides Japan, koshihikari is also grown in Australia and the U.S.

Calasparra is one of best-known varieties of rice grown in Spain. It is cultivated without the use of pesticides or herbicides in the village of Calasparra, in the region of Murcia. It comes in two varieties, ordinary and Bomba, the difference being that the latter increases in size more while cooking. This white, short grain rice variety has been grown in this area since the 14th century. Calasparra has some extraordinary culinary properties which make it an irreplaceable ingredient in one of the most famous Spanish dishes, paella. While being cooked, it absorbs more liquid than other varieties of rice due to its high amylose content. This polysaccharide makes Calasparra less sticky and firmer after cooking.

Intended primarily for the production of beer, Levický slad is a light pilsner-type barley malt obtained from certified varieties of barley grown in the fertile Danube plains in the Slovakian region of Nitra. The designated area of production is characterized by a warm and dry lowland climate, which makes it possible to sow very early and results in harvesting a high-quality barley, rich in extract and with a minimal percentage of damaged grains, low incidence of fungal disease and high yield. Levický slad has a pronounced malty aroma and quite a sweet flavor.

Grown in the Tuscan province of Lucca, in the fertile plains along the Serchio River, Faro della Garfagnara refers to the local spelt varieties of Piccolo (Triticum Monococcum), Comune (Triticum Dicoccum) and Grande (Spelta Triticum). Spelt is rich in nutrients which remain intact if it is consumed in whole grains. Considered the progenitor of all cereals, this ancient grain was a favorite dish of Romans who used it to feed their legions and is still today widely produced and prepared in various dishes, such as a winter favorite Zuppa di Faro con Funghi, a hearty spelt soup with porcini mushrooms.

Suwandel is a traditional Sri Lankan rice variety of Oryza sativa. This white rice has a unique aroma and a milky flavor. It also has more vitamins than other rice varieties, along with high amounts of fat, carbohydrates, and micronutrients. The name is derived from the word suwandha, meaning fragrance, referring to the fragrant aroma after the rice has been cooked. The cultivation of suwandel takes longer than with other types of rice, and 5 to 6 months typically need to pass until the rice is ready for harvesting. Suwandel is usually prepared with cardamom and turmeric or cumin and ghee, and it's especially popular at ceremonies and festive occasions.

Produced within the Veneto region, Riso Nano Vialone Veronese refers to rice of the Japonica type and Vialone Nano variety grown in the fertile Verona karst plains spread between the Tione, Tartaro and Adige rivers. Drawing its nutritional qualities from the purity of these waters and mineral-rich soil, Verona rice preserves its distinctive flavor and aroma for a long time and doesn't deteriorate easily. It has a slightly darker tone, and it cannot be easily overcooked, which makes it perfect for risotto dishes but it is also used for various salads, soups and even desserts. One of the classic Venetian dishes prepared with Nano Vialone is the famous Risi e Bisi, rice with green peas. In Veneto, rice is typically served all'onda, cooked in just enough water to become creamy but still remains al dente and not too mushy.

Nàng Thơm chợ Đào is a traditional rice variety originating from Vietnam's Mỹ Lệ commune in Cần Đước district, Long An province. Literally translated, the name means the virgin Thom of the Red Market, with the word Thơm presumably meaning scented in reference to the distinctive aroma of this rice variety. It was first sold in the Red Market, hence the word Đào in its name. The rice grains are small and long, with a small pinkish kernel inside called hạt lựu, meaning pomegranate seed. After cooking, the rice also develops a slightly sweet flavor, which is why it's more prized and a bit more expensive than most other varieties. It's also difficult to grow this rice variety because of the specific soil and weather conditions in the region. Interestingly, since the 19th century, this rice was used as a primary offering to emperor Minh Mang.

Produced within the provinces of Rovigo and Ferrara, in the neighboring regions of Veneto and Emilia Romagna, Riso del Delta del Po refers to rice of the Japonica type grown in the fertile Po Delta plains. Due to specific pedoclimatic conditions and high levels of salinity in that area, each of the Po Delta rice varieties attains a unique flavor and aroma. While Carnaroli rice is especially recommended for fine risottos, soups and even desserts, Arborio, Baldo and Volano varieties are excellent for timballo casseroles and arancini or supplì rice balls. To preserve its nutritional values, Riso del Delta del Po is stored in a controlled atmosphere and marketed in vacuum-sealed packages.

Riz de Camargue refers to the different varieties of rice originating from the Camargue region in France - full and brown rice, white rice, non-stick rice, pre-cooked rice and mixed rice, among others. The rice is cultivated in the area since the 19th century, and while the climate is restrictive and makes cultivation difficult, it also provides grains of great quality and delicate taste. The soil, salty subsoil and the dry, hot climate make the rice a basic crop of the Camargue area. Brown rice is the one that has the highest nutritional value in its husk - vitamins, minerals, amino acids and fibre, while round-grained white rice is the one that is most commonly used - in desserts mixed with milk, or in risottos, making it creamy due to the starch content in the rice.

Arroz de Valencia is white or brown rice of the Senia, Bahia, Bomba, J. Sendra, Montsianell, Gleva, Sarçet, or Albufera variety. The varieties range in their properties; from the smooth and creamy Senia to the loose and firm Bomba. It is grown in wetlands in Provinces of Alicante, Castellón, and Valencia in the autonomous community of Valencia. All levels of production and the final product itself are strictly regulated. Arroz de Valencia is sold packaged with a numbered label that can be traced back to the producer and the detailed area of cultivation, ensuring the superior quality of this rice.

Carnaroli is an Italian rice variety that's mostly used for the preparation of risotto. It's characterized by a short grain, smaller than the one of Arborio rice, and a high starch content. As a result, Carnaroli rice can absorb liquids without becoming overcooked, creating the creamy texture that's a characteristic of great risottos. It's grown in the Novara, Vercelli, and Pavia provinces. The rice variety was discovered by Emiliano Carnaroli as a cross between Lencino and Vialone Nano varieties, hence the name. Interestingly, Carnaroli rice is often hailed as the 'caviar' or 'king' of Italian rice.

Rice paper is one of the main staples of Vietnamese cuisine, used for making appetizers by wrapping the ingredients in it. The wrapper is made from steamed rice batter that has been dried in the sun. When preparing dishes or appetizers using rice paper, it should be submerged in water for a few seconds until it softens, and then it can be filled with virtually anything, from cucumbers and tofu to Chinese sausages and omelets. One of the most popular dishes that uses rice paper is the famous spring roll. The wrappers are quite low in calories and high in protein, although other ingredients such as coconut milk, chili, and sesame seeds can also be added in order to enhance their flavor.

Uruchimai or Japanese short-grain rice is a short-grain cultivar of Japonica rice and is the staple ingredient of Japanese cuisine. The grains of this type of rice are short and plump and contain more starch than regular rice. They're also known for their sticky and moist texture. Uruchimai is incredibly versatile and can be used in various types of dishes. It’s mostly eaten plain, but the rice can be served with vegetables, seafood, dashi, or soy sauce. This rice variety is also used to make sake, shochu, and rice vinegar.

Indigenous to the Andes, kaniwa (Chenopodium pallidicaule) is a highly nutritious and extremely hardy plant that continues to be cultivated in the Andean highlands of Peru and Bolivia for its edible grains (technically seeds) and leaves. Often compared to quinoa, which belongs to the same genus, the gluten-free seeds of this pseudo-cereal grains are relatively small in size and are characterized by a color that ranges from dark red to chestnut brown or black. Although the seeds are tiny, they pack high amounts of protein and are an excellent source of fiber, essential amino acids, antioxidants, and a wide range of beneficial vitamins and minerals. Kaniwa seeds are appreciated for their nutty and mildly sweet flavor, a slightly crunchy texture, and their high versatility. They can be used as an ingredient in various soups, stews, salads, pilafs, desserts, and beverages, or enjoyed with curries or stir-fries in place of rice. The seeds are also traditionally roasted and made into a nutty-flavored flour (kañihuaco or cañihuaco) which has many culinary uses. The grain does not have any saponins – protective coatings found in most plants, giving them a soapy, bitter flavor unless thoroughly washed, so there is no need to rinse or soak kaniwa before cooking. The kaniwa flour can be added to breakfast porridges or baked goods, used as a coating for fish or meat, or cooked into a delicious hot beverage. Nowadays, the cultivation of kaniwa in the Andes has shrunk to 2,000 hectares, and many farmers choose to grow more popular crops such as medicinal herbs and oats.

This Portuguese varietal of rice is fine and tender with a velvety soft texture, and it is especially good at absorbing the flavors and aromas of ingredients it is cooked with. This rice is grown in Salvaterra de Magos outside Lisbon, an area known for its mild, Mediterranean climate. The weather and soil conditions contribute to a rice with a firmer structure that is less likely to break or disintegrate while cooking. This glutenous rice also gives dishes it is cooked with a smooth and creamy texture.

Arborio is an Italian rice variety that's mostly used for risottos and rice puddings. The short, rounded grains are firm and have a high content of starch, resulting in creamy textures of dishes that the rice is used in. Because of its characteristics, Arborio is almost double the price of regular long-grain rice. This rice variety was named after the eponymous town in the Po Valley. It should be cooked al dente, while still slightly firm to the bite, and never washed or rinsed as it will lose the starchy coating that creates the creamy and slightly chewy texture once cooked. Apart from risottos and rice puddings, Arborio is sometimes used as an ingredient in arancini or minestrone soup.

Basmati is a long-grain rice variety that was originally grown and cultivated in India and Pakistan. The rice is characterized by its flavor and aroma, which is very nutty, floral, and slightly spicy. Once cooked, the grains remain individual and don't stick to each other, which allows curry and similar stew and sauces to coat every grain. The longer the grain, the better the rice, and the best basmati grains have a slightly golden hue. The name basmati means fragrant in Hindi, referring to its aromas and flavors. In India, the state of Haryana is the largest cultivation area, while in Pakistan, it's the Punjab province. Basmati contains a small amount of fat and high amounts of good carbohydrates, along with magnesium, selenium, vitamin B, and antioxidant elements, making it very healthy as well as being flavorful and aromatic.

Echte Loo is a traditional Belgian semi-hard cheese made from cow’s milk. It is produced from a very old recipe that was written by the Fathers of the old Abbey Lo. The aromatic cheese is characterized by its black rind, creamy texture, and mild flavors. It is recommended to pair it with a glass of beer or red wine.

Known as the 'Slovenian cheese that tastes like the wind', Nanoški sir is a type of hard cheese made of cow milk from the animals pastured on slopes of the Nanos mountain. It takes about two months for the Nanos cheese to ripen, after which it acquires its pleasantly salty to slightly spicy taste, and quite an intense scent. As the cheese ages, its aroma and piquant flavor become even stronger. Easily distinguished by its peach colored rind, Nanos cheese comes in wheels weighing from 8 to 11 kilos. Also, the milk used for the production of Nanoški sir has to be obtained exclusively from Brown Swiss cows, which are pastured within the designated area of Nanos, Vipava Valley and the Karst plateau. While the unique flora of the region makes a significant difference when it comes to milk quality, the climate conditions together with strong Bora winds have a major influence on the maturing process and cheese quality.

Bruder Basil is a traditional German cheese hailing from Bavaria, where it was originally produced by Trappist monks. This smoked (rauchkäse-style, smoked over beech wood), semi-soft cheese is made from pasteurized cow's milk. Underneath its washed rind, the texture is smooth, creamy, and open with large irregular eyes distributed throughout the body. The aromas are intense and smokey, while the flavors are mild, savory, and smokey. It's recommended to use Bruder Basil in raclette, sandwiches, or gratins. Pair it with a glass of dry white wine or a bottle of dark beer.

Abertam is a traditional Czech cheese originating from the area of Karlovy Vary. It is made from sheep’s milk and has a natural rind, firm texture, and pale yellow color. Its flavor can best be described as strong, tangy, and acidic. The cheese is typically shaped into irregular spheres, and it is then left to ripen for about two months. Despite its hard texture, abertam melts nicely, so it is often grilled or used in fondues. Due to its strong flavor, it is recommended to pair abertam with apples, sweet wines, and dark beer.

Fromage de Bruxelles is a Belgian cheese originating from the city of Bruxelles, hence the name. It is made from pasteurized cow’s milk. The cheese must be regularly dried and washed for at least three months, and after that period, it is ready for consumption. It is characterized by its strong aroma, salty and sharp flavor, pale yellow color, and a soft, smooth texture which makes it ideal for spreading and snacks.

Noord-Hollandse Edammer is a soft, spherical cheese, with a flat top and bottom, made from cow's milk obtained exclusively from the pastures of North Holland, which gives it its unique taste. Its distinctive characteristics include a low salt content (its saltiness is significantly lower than that of other varieties of Edam cheese), high production quality, and a red, waxy outer coating. It comes from the town of Edam in North Holland, where it's prepared following the instructions from a traditional recipe and has a PDO certificate. As it ages, Noord-Hollandse Edammer becomes firmer. The cheese has been produced on farms since the Middle Ages, which is evident from the Edam cheese presses that are displayed in numerous museums in North Holland. The production of Edam later included areas around cities such as Amsterdam, Purmerend, Enkhuizen, Alkmaar, and Hoorn. Today, Edam cheese is largely produced in factories, where the quality of the product takes precedence over quantity. There are also Edam cheese markets, taking place every Wednesday from July 2 to August 20, where tourists can buy and taste various cheese delicacies.

Translating to sitting in the cellar, Challerhocker is a Swiss cheese that's aged for at least 10 months in the region of Saint-Gallen. It was created by Walter Rass, who based the recipe on Appenzeller, but made some changes such as the temperature the curd is cooked at, aging time, and the fat that is left intact, e.g. it's not skimmed off of the milk. The cheese is made from cow's milk, and during the aging period, the rind is regularly washed with brine, which is the reason why it has aromas of roasted peanuts, caramel, and aged meat. Its texture is dense, smooth, and silky, while the flavors are reminiscent of leeks, brown butter, and salted caramel as a finish. Challerhocker doesn't need any overpowering accompaniments, but it's sometimes served on cheese plates with dates, figs, pickles, and caramelized onions. It melts exceptionally well, so feel free to use it in mac & cheese and grilled cheese sandwiches. This cheese is easily recognizable by its label which depicts a slightly creepy boy peeking out behind a brick wall – according to the creator of Challerhocker, it represents a young man who works in the aging room.

La Ramée is a Belgian semi-soft cheese made from cow’s milk. During the ripening period in moist cellars, its rind is regularly washed with La Ramée abbey beer, giving it a malty, zesty aroma with hints of honey. Its texture is soft and creamy. It is recommended to serve it at room temperature and consume it in sandwiches, preferably paired with a glass of beer.

This cheese from Nieheim in Ostwestfalen-Lippe is made from low-fat sour cow's milk quark using a traditional recipe. After ripening for a few days, the cheese is rubbed with a mixture of salt, cumin, and water. Nieheim cheese tends to become stronger and harder over time, which makes it perfect for grating. Its flavor is slightly sour, pungent, and spicy with a hint of caraway. Despite its low fat content (less than 1%), it develops an exceptionally rich flavor. The production and sale of this hand cheese is strictly controlled. The 1927 guidelines for making this cheese, which are on display the Museum of the Nieheim cheese, are still partly enforced. Every two years, a cheese fair known as the German Cheese Market is held in the town of Nieheim on the first weekend in September, and it attracts up to 60,000 visitors to the city.

Keiems Bloempje is a Belgian cheese hailing from Diksmuide. The cheese is made from raw cow's milk and it's left to age from 4 to 8 weeks. Underneath its bloomy rind, the texture is soft, dense, and creamy. The aromas are mushroomy, while the flavors are milky with hints of mushrooms and grass on the finish. It's recommended to grill the cheese on a slice of bread or spread it on crackers. Pair it with a glass of Chardonnay or a bottle of light beer.

Bonifaz is a traditional German cheese made from cow's milk in the Bavarian Alps. The cheese has a natural rind that hides a creamy and soft texture underneath. Due to the fact that there are many versions of the cheese, the flavors can range from creamy, mild, and milky to garlicky, mushroomy, spicy, and herbaceous. Bonifaz is available in the following versions – garlic, garden herbs, chili, wild mushrooms, original, green pepper, and yogurt. It can be enjoyed on rustic bread, as a part of cheese platters, or it can be added to sauces, dressing, and salads. It's recommended to combine it with fruit jellies such as orange, lime, or ginger jelly. Interestingly, the cheese is named after the archbishop Bonifatius, who adored Bavarian cheeses and was a patron of Bavarian Benedict monasteries.

Roomano is a Dutch cheese that's similar to aged Gouda, but it has lower butterfat than required (48% for Gouda). The edges of the cheese wheels are also much more sharper than Gouda's. Roomano is made from pasteurized cow's milk and it's usually aged for at least 4 years. Its texture is dense, granite-like, crumbly, and specked with white spots of calcium lactate crystals, resulting in crunchy texture. The flavors are complex, sweet, salty, and reminiscent of butterscotch and toffee. It's recommended to pair Roomano with a chocolate stout beer, Belgian ales, bourbon, or a glass of Riesling.

The name and the size of Hessen Handkäse are both derived from its traditional manufacturing method, in which the cheese was molded by hand. Handkäse is a German regional sour milk cheese produced in Frankfurt Rhine-Main and Rheinhessen. It has a fat content of less than 1% and an impressive protein content of 25%. Hessen Handkäse is a delicious cheese with quite a pungent aroma, and it is usually served sprinkled with caraway seeds and topped with sliced onions. Traditionally, this cheese is served either plain or as 'Hessen Handkäse mit Musik', seasoned with salt and pepper and marinated with onions in oil and vinegar, occasionally with some water or a dash of cider or wine added to the marinade.

Harzer is a German cheese made from cow's milk. It hails from the Harz mountain region, hence the name. The cheese ripens for a few days up to a week before it's ready for consumption. It contains only 1% fat, which is why it's often used in the world of sport and fitness. Harzer has a strong and pungent aroma, it is often flavored with caraway, and it is usually shaped into small or long logs which are typically wrapped in cellophane before being sold. There are two types of Harzer – one is smeared with yellow bacteria, and the other one with red bacteria, in a version that is spicier than the yellow variety.

This hard Alpine cheese is made from raw cow's milk, and has been produced in the Tyrolean Alps at least since the late Middle Ages, when cheesemaking was the only effective way to preserve the precious Alpine milk. The milk for Tiroler Alpkäse is obtained exclusively during summer from cows kept on the Tyrolean pastures where they feed on fresh grass and aromatic Alpine herbs. Usually available from October to March, the fully ripened Alpkäse has a brownish rind, and a firm ivory to yellow paste. It is known for an intense aroma and quite a strong, spicy flavor.

Originating from the Val-Dieu Abbey in Belgium, Bouquet des Moines is a semi-soft cheese made from pasteurized cow’s milk. Underneath its bloomy white rind, it hides a delicately creamy texture. The cheese is characterized by its unusual shape, similar to an upside-down flower pot, and during the maturation period, it gradually ripens towards its center. It can be consumed melted, grilled, or as it is from a cheese platter.

Tyrolean grey cheese is a variety of sour cow's milk cheese, traditionally made on lush Austrian pastures from skimmed milk which was previously left to curdle for several days. This cheese is extremely low in fat, it has a thin crackled rind and a crumbly texture. Named after the grey colored mold which emerges on the surface right after maturation, Tiroler Graukäse exudes a strong, pungent aroma. It is typically crumbled over buttered wholemeal bread, but it is also an essential ingredient in many traditional Tyrolean dishes such as nettle soup with Kaspressknödeln, a variety of cheese dumplings, or Zillertal donuts. Interestingly, there is also an Italian variety of Gräukase from South Tyrol and it's protected by a PAT designation.

Klenovecký syrec is a semi-hard cheese made from unpasteurized sheep's or cow's high-quality milk, produced in the mountainous Gemer-Malohont region in the Slovak Republic since 1850. The cheese can be either smoked or unsmoked and can be made in shepherd's huts, on a farm or at dairies using the industrial process. On the exterior, particularly on the surface, it has an embossed four-leaf clover for decoration, and its soft rind can be colored green using wood ash. The cheese must weigh between one and four kilograms. On the interior, it is white to pale yellow, with a soft, elastic texture with tiny holes that appear once the cheese is sliced. The flavour is pleasant, slightly acidic and salty, and smoky in smoked varieties. The cheese is so popular in the region today that it is displayed as a delicacy at a well-known regional event in Klenovec called Klenovecká Rontouka.

Bjelovarski kvargl is a traditional, handmade Croatian cheese hailing from the Bjelovar-Bilogora County. The cheese is made from drained cow's milk that's mixed with salt, paprika, and sometimes garlic. It's then shaped into pointed cones (more pointed than similar cheese Prgica and Turoš) which are subsequently dried and smoked. The smoking and drying process extends kvargl's shelf life. The texture is dense, firm, and dry. When sliced, a pinkish color with white grains is clearly visible on the cross-section. There is a pronounced aroma of paprika and smoke, while the flavors are mildly acidic and slightly piquant.

Mondseer is an Austrian cheese made from pasteurized cow’s milk. It originates from the town of Mondsee, hence the name. This semi-hard cheese has a pale yellow color, and its rind is washed, while the texture of the cheese is firm, smooth, open, and creamy. It has a strong aroma and its flavor can be described as sweet, spicy, and slightly acidic or sour due to the infusion of red cultures and salt water. Mondseer is quite popular in Austrian cuisine, and it is recommended to use it in au gratin dishes and cheese salads.

Schabziger is a traditional Swiss cheese produced in Glarus. It dates as far back as the 8th century when it was made in a monastery. The cheese is also Switzerland's oldest protected brand – in 1463, there was a council meeting and the locals had decided that the cheese should be stamped with a seal representing its authenticity – and the same seal is still being stamped on Schabziger today. This lime-green, zero-fat cheese is made from cow's milk and the skimmed milk curds are aged for 8 weeks, after which they're ground and combined with ground fenugreek seeds. The cheese is then pressed into a small cone called stockli, which is wrapped in silver foil. The texture is dry and hard, while the flavors are powerful, pungent, and spicy. In the US, it's known as Sap Sago. It is recommended to mix Schabziger with butter, then spread it over bread with onions or chives, but it can also be added to soups, fondues, and baked potatoes. Pair it with Pinot Noir or a glass of cider.

This semi-hard cheese is produced from either raw or pasteurized cow’s milk. It is shaped into a wheel or a loaf with a thin, yellow-brown rind, and it can only be spiced with caraway. The body of the cheese is light-yellow in color, while its texture is supple and springy and features eyes and cracks. Depending on the aging, the flavor of the cheese ranges from mild and aromatic to sharp and spicy. The production of Holsteiner Tilsiter started in the late 19th century in the Schleswig-Holstein region, and all steps in the production process must take place in the same geographical area. The combination of geographical location, climate, and soil has helped to create a unique, high-quality local specialty that is distinguished from other Tilsit cheese varieties. It is paired with cold cuts or used in salads, sandwiches, and casseroles, but it can also be enjoyed as a dessert cheese.

Lajta is a traditional Hungarian cheese made from cow's milk. It is rectangular in shape and usually comes wrapped in gold foil. The cheese has a washed rind with a reddish mold appearing on the surface. Its texture is creamy, with small eyes dispersed throughout it. Lajta's aromas are strong and pungent, while the flavors are piquant. As the cheese matures (4-6 weeks), the aromas become reminiscent of animal odors. It's recommended to pair it with full-bodied red wines such as Pinot Noir, Zweigelt, and Cabernet Franc.

Edelpilz is a German blue cheese that's often compared with Danish Blue Cheese (Danablu). The cheese is made from cow's milk and has a fat content of 22%. The rind is soft, and underneath it the texture is semi-soft and creamy. The aromas and flavors are strong, savory, and slightly spicy. Edelpilz is great for melting over au gratin dishes or as a stuffing for fish, meat, and vegetables, as well as sauces and dressings. It's recommended to pair it with robust red wines such as Dornfelder or white wines with residual sweetness such as Pinot Gris from Alsace.

Hirtenkäse is a German cow's milk cheese produced in the Allgäu region. This hard mountain cheese has aromas of orange peel and butterscotch, while its waxy texture and milky, caramel-like flavor can best be described as a cross between aged Gouda and Parmigiano-Reggiano. Traditionally, herders from the region bring the cows from the Alps to the valley each fall, and that's where the name comes from – hirtenkäse means herder's cheese. It is recommended to pair it with a nutty, slightly sweet wine, apples, figs, or wholegrain bread.

Mont Vully is a Swiss cheese made from raw cow's milk. It's produced in the Canton of Fribourg. The texture of Mont Vully is semi-soft and delicate, while the flavors are mild, nutty, woodsy, and slightly piquant. As it ages (10 to 20 weeks), the cheese is regularly washed with Pinot Noir from local vineyards, giving it a reddish rind. The cheese can also be recognized by a grape imprint on top of the wheel. The name of this cheese is a reference to Mont Vully, a hill in the Swiss Plateau. It is produced in 3 varieties – Classique (the original), Bio (organic), and Réserve (matured for 25 weeks).

Although romadur is nowadays considered a German cheese, some believe that it originated in Belgium and was brought over to Germany in the 1830s. Regardless of the origin, today it is considered a specialty of Bavaria. This soft cheese is made from raw cow’s milk, and it is usually shaped into small, rectangular logs. During the aging period (anywhere from 8-10 days) it is regularly washed in salt water, a process that gives the cheese its characteristical reddish-brown rind. Romadur also has a strong, spicy aroma and a distinctive flavor that ranges from mild to slightly tangy. Its texture is soft and creamy, making it great for slicing or spreading on bread. It is recommended to pair it with crusty bread, strong beer, or a glass of full-bodied red wine.

Butterkäse is a semi-soft German cheese made from cow's milk. Its texture is smooth and creamy, while the flavors are mild and buttery, hence the name. The cheese ripens for one month and develops a natural golden rind. It also melts exceptionally well, which is the reason why it's used in some pretty good stuff such as grilled cheese sandwiches, fondues, omelets, and burgers. If you can, pair it with a glass of ice cold beer on the side.

Characterized by its pungent smell, Limburger is a semi-soft, smear-ripened cheese made from cow’s milk. It was first produced in the 19th century by Trappist monks in the Duchy of Limburg, which is nowadays divided between Germany, the Netherlands, and Belgium. Today, most of Limburger cheese is produced in Germany. It has a straw-colored washed rind, while the flavor can best be described as mild, grassy, and reminiscent of mushrooms. The texture changes as it ripens – in the beginning, it is crumbly and firm, but after six weeks it becomes smooth and creamy. After three months, the cheese develops its infamous aroma, which is the result of smear-ripening. Interestingly, malaria mosquitos are attracted to Limburger’s smell because it is reminiscent of foot odor. It is recommended to use Limburger in sandwiches, between two slices of rye bread, accompanied by onion slices.

Tekovský salámový syr is a semi-hard cheese made from pasteurized, full-fat cow's milk in the Tekov region in the Slovak Republic, on the border between the Nitra and Banská Bystrica regions since 1949. The region is in a lowland area, known for wine-growing and cheese-making. It can be either smoked or unsmoked after it has been salted and dried, and it comes in the visually striking shape of a long cylinder, similar to salami. Its texture is soft, elastic and pliable with small holes that appear when the cheese is sliced. Its taste is slightly acidic and salty, aromatic and milky, due to its short maturation period. On the exterior it is white to yellow, or golden yellow in smoked varieties. Tekovský salámový cheese is excellent as an after meal snack or an appetizer paired with deli meats and a glass of wine.

Jihočeská Zlatá Niva is a blue cheese made in the South Bohemia region in the Czech Republic from processed cow's milk from the region. Zlatá Niva is a round cheese with a washed rind with blue or green mould on the semi-waxy, creamy or light brown exterior. On the interior, the cheese is creamy white to pale yellow in colour with blue to green mould dispersed throughout the body, along with visible needle prickings due to the Penicillium roqueforti treatment. Its texture is pasty and lighter than that of its cousin, Jihočeská Niva. The flavour and scent are salty, aromatic, intense and pungent, characteristic of blue cheeses that have been cultured with Penicillium mould. The weigh of the final product is around 2,8 kilogrammes and is always sold in its original wheel-shape. Although it is not as popular as its cousin, Jihočeská Niva, the sales have held steady since 2004.

Prima Donna is a Dutch parmesan-style cheese made from pasteurized or raw cow's milk. Underneath the natural rind, the texture is firm, crystalline, grainy, and crumbly. The flavors are full, sweet, and nutty. This cheese is aged until it reaches the pinnacle of flavor, meaning that it's not aged for a set period of time, but until it develops a particular flavor profile. Those stages are classified as fino, maturo, forte, and leggero. It's recommended to pair Prima Donna with Pinot Noir, Zinfandel, Syrah, or Cabernet Sauvignon.

Swiss Tilsit or Royalp Tilsit is a Swiss cheese produced in the Emmental Valley. The cheese is made from pasteurized or raw cow's milk. The pasteurized version is mild, while the raw one has a stronger flavor and it's called Farmhouse Tilsit. The third version is made from pasteurized milk and the addition of cream. The cheese is aged for 5 months, making the aromas strong and pungent. Underneath the washed rind, the texture is firm, springy, elastic, and full of eyes. The flavors range from mild and creamy to piquant and spicy. Use Swiss Tilsit in salads or add it to sauces as the cheese melts exceptionally well.

Scharfe Maxx is a Swiss cheese hailing from Thurgau. The cheese is made from raw cow's milk that's been thermized, and it's left to age for 5-6 months. It has a washed rind that hides a semi-soft texture of the cheese. Although it can be mild at first taste, Scharfe Maxx also has a sharp and nutty finish with hints of barnyard. During the production process, cream is added to the cheese, resulting in a silkiness that balances the savory notes of beef broth and sautéed onions. There are also Maxx Extra, aged to 9 months, and Maxx 365, aged up to a year. In spite of its range of complex flavors, Scharfe Maxx is quite versatile, so it can be paired with mustard, rye bread, pickles, potatoes, berry jams, eggs, sandwiches, and asparagus, among others. The name of the cheese means sharp Maxx or spicy Maxx, referring to its sharp finish.

This soft cheese is produced between Saxony and Thuringia in Germany. Although the name suggests differently, Altenburger Ziegenkäse is not a pure goat's cheese – it is made with cow's milk and a small amount of goat's milk flavored with caraway. The cheese is coated with white mold and resembles Camembert. It has a relatively mild taste, becoming more aromatic and piquant as it matures. For a hearty snack, Altenburger Ziegenkäse is typically served on bread with pickled vegetables.

Olomoucké tvarůžky is a unique table cheese produced from fat-free sour curd in the Haná region in the Czech Republic. It has a savory, piquant flavor that develops during the ripening phase due to the influence of the microflora on its surface. Depending on the length of ripening, the scent can vary from slightly to intensely pungent. On the exterior, it is covered with a golden to orange colored smear, and looks waxy, like a honeycomb, while, on the interior, the texture is homogeneous, semi-soft to soft and slightly chewy. The cheese is shaped into short rolls, rings or sticks, each piece weighing about 20-30 grams. In the town of Loštice, where the cheese is produced, there is also a Museum of Olomoucké tvarůžky, where one can find probably the world's only tvarůžky-selling vending machine. Due to its high popularity, there is also a special cookbook dedicated exclusively to this unique stinky cheese.

Basa is a unique Croatian cheese that is typically produced from the buša cow breed in the region of Lika, although it can contain sheep's milk as well. This soft cheese has a delicately creamy texture and can also be used as a spread or as an accompaniment to charcuterie products or baked potatoes. Basa is most commonly made by combining varenika (boiled and chilled milk), sour milk, and salt. When the mixture becomes stiff, the whey is drained, and basa is wrapped in a cloth to drain completely. All that is left is to enjoy the delicious flavors and textures of this exceptional Croatian product.

Produced in Belp, hence the name, Belper Knolle is a unique Swiss hard cheese that's shaped into a small ball. The word Knolle translates to tuber, referring to its shape and style – it's mostly used as a grating cheese. The cheese is made from raw cow's milk, and it was created in 1993 by Herr Glauser. It's infused with garlic and Himalayan salt, then rolled in ground Oberland black pepper. Belper Knolle is typically aged in caves for about 10 to 15 weeks, the latter one becoming firm, flaky, crumbly, and extremely hard in texture, which is the reason why it's almost impossible to slice it, so use it shaved or grated instead. The younger version is aged for about 9-10 weeks, so it can be consumed on its own or added to dishes. The extra-mature version can be grated over baked potatoes, pasta dishes, casseroles, and eggs, among others. The flavors of Belper Knolle are intense, zesty, warm, herbal, garlicky, and quite spicy. It's traditionally sold wrapped in a muslin bag.

Vieux Chimay is a Belgian cheese made from cow's milk and annatto. It's shaped into a flattened ball, then left to age for 6 months. Underneath its thin golden-brown rind, the texture is semi-soft, chewy, and melts in the mouth. The flavors are buttery and slightly nutty, with a distinct, yet pleasant bitterness on the finish. It's recommended to melt Vieux Chimay into lobster risotto and pair it with a bottle of Chimay Tripel beer.

Tomme Vaudoise is a traditional cheese hailing from Switzerland. The cheese is made from raw cow's milk and it's left to mature for 8 weeks. Underneath its highly aromatic bloomy rind that's marked with tiny indentations from aging on racks, the texture is rich, yielding, and oozy. The aromas are fresh, while the flavors are fresh, grassy, and slightly tangy. It's recommended to pan-fry the cheese and place it on top of a salad, use it in pasta dishes, and pair it with a glass of dry white wine.

Wielkopolski ser smażony is a unique fried cheese product from Wielkopolska Voivodship in Poland. It has a homogenous, solid and elastic texture. The cheese varies in color from light cream to yellow, depending on how it is fried and on the quality of butter used. The taste is intense and sharp, typical for fried cheese. Additionally, caraway seeds may be added to the cheese, and that is the only other variety that can be produced under the protected name 'Wielkopolska fried cheese'. It is made according to a local, traditional recipe typical for the Wielkopolska region since the 18th century when it was probably first made by the settlers who arrived in the western part of the region. Today, the fried cheese is made only from fresh ingredients and it can be fried exclusively in butter.

Named after the eponymous village where it originated, Passendale is a semi-soft Belgian cheese made from cow’s milk. It is characterized by a soft and creamy texture, sweet aroma, and mild flavor. Typically round in shape, it has a natural brown rind which is lightly dusted with white mold so it looks visually reminiscent of a bread loaf.

One of the most popular cheeses of Belgium, Fromage de Herve has been produced in the Pays de Herve region since the early 1400s. It is a soft, washed rind cheese made from raw or pasteurized cow's milk. Depending on the length of maturation, Herve comes in two varieties. Le Herve Doux is a softer, sweeter cheese, matured for no longer than 4 weeks, while the refined Le Herve Piquant is matured for at least 2 months to develop its pungent aroma and a stronger, saltier flavor. It is best paired with wholemeal breads and rich, dark beers.

Jihočeská Niva is a blue cheese made from cow's milk, produced in the South Bohemia region in the Czech Republic since 1951. It must weigh approximately 2,8 kilogrammes and has a washed rind with a semi-waxy finish and blue-green mould on the creamy to light-brown coloured exterior. On the interior, it is creamy white to pale yellow in colour with blue-green mouldy veins and marks from the needle pricking dispersed throughout the cheese. Its texture is crumbly and semi-soft while the taste is salty, intensely aromatic, sharp and pungent. For the best experience, pair it with black olives, whole grain crackers, celery, cucumbers, sliced pears or meat such as beef, ham and poultry and a glass of dessert wine.

Edam Holland is a semi-hard cheese that ages well and does not spoil. Its flavor is mild, sweet to piquant, depending on its maturity, while its rubbery texture becomes firmer and tighter as it ages. It must be made in Holland in accordance with strict guidelines and a unique identification number imprinted on the wax. The cheese is naturally matured, just as Gouda Holland, and it's made from cows' milk from Dutch farms, providing an excellent source of calcium. The peculiarly-shaped Edam slices easily, which makes it great for sandwiches, sauces and soups. It also melts well, while matured varieties are suitable for grating. It is so popular that the Dutch eat it daily on black bread with butter and black coffee. It is recommended to pair Edam Holland with Pinot Gris, dry Riesling, Champagne, Chardonnay, and Shiraz, while fruit accompaniments include peaches, melons, apricots, and cherries for mild Edam, and pears and apples for aged Edam.

Leerdammer is a Dutch cheese made from cow's milk. It was invented by Cees Boterkooper and Bastiaan Baars in 1977 in Schoonrewoerd, but nowadays the production takes place in Leerdam, hence the name. The cheese has a smooth, springy, open, and creamy texture, while the flavors are mild, sweet, and nutty. It's often described as a cross between Gouda and Emmental. Leerdammer is traditionally aged from 3 to 12 months. It is recommended to use it in sandwiches, salads, and various cooked dishes.

Rögös túró is a traditional cottage cheese made in Hungary from cow's milk, cream, and lactic acid bacteria cultures. The cheese is ivory white to yellowish-white in color. Its flavor is delicately and pleasantly sour, fresh, fruity and aromatic, reminiscent of fresh milk. After World War I, Hungary started to export raw and processed cow's cheese. The cheese mainly went to Germany, where the Hungarian cheese was more valued and more expensive than other cheeses. Cottage cheese started to be made around that time. It is made by chopping the cow's cheese into fine pieces the size of a hazelnut. Pair this fresh cheese with sliced fruit, honey and cinnamon for a tasty snack.

Paška skuta is a traditional Croatian ricotta-type cheese produced on the island of Pag. The skuta is made from leftover whey after the production of the famous and award-winning Paški sir. The curd is separated and drained, usually overnight, and the result is a soft and fresh cheese with a unique mild and gentle flavor coming from the milk of the indigenous Pag sheep (Paška ovca). This fresh skuta is low in fat and it's full of healthy Omega-3, protein, calcium, and zinc. The cheese is very versatile and it's recommended to use it in cheese cakes or flavor it with orange liqueur and serve it with fresh fruit. Paška skuta is especially good for liver regeneration, and on the island of Pag, while the strong bura wind blew over the landscape, people would often begin their day with a cup of black coffee with pieces of skuta placed inside of it.

Ennstaler Steirerkas is a traditional Austrian cheese hailing from the district of Liezen in Styria. The cheese is made from pasteurized or raw skimmed cow’s milk, while small amounts of spices, herbs, pepper, or berries may also be added. Underneath its mold-ripened rind, the texture of the cheese is crumbly, granular, and patterned by mold veins. The cheese is usually left to mature for at least 3 weeks before consumption. The aromas are intense, robust, spicy, and earthy, with mild notes of ammonia. The flavors are sour, piquant, strong, sharp, and spicy. It’s recommended to enjoy the cheese on a slice of buttered bread.

Berner Alpkäse is a traditional Swiss cheese originating from the Bernese Oberland. This hard cheese is made during summer from full-fat raw cow's milk that's flavored with Alpine herbs on which the cows graze. It's usually left to age from 6 to 18 months before consumption. Underneath its washed rind, the texture of this cheese is hard, brittle, and with no eyes (holes) that are typical for Swiss cheeses. The flavors can be mild or strong, depending on the maturation period. The cheese is usually planed into thin rolls or crumbled into smaller pieces because its brittle texture makes it unsuitable for cutting with a knife.

Radamer is the first Polish cheese with holes, produced by Spomlek dairy. Made from cow's milk from Polesie region, the cheese combines elements of both Dutch and Swiss tradition, and it's easily distinguishable by its cherry-sized eyes (holes) that are dispersed throughout the pale yellow paste. The flavors are nutty and sweet, and the cheese is sold in wheels, quarters, bricks, and slices. There is also a smoked version of Radamer. Interestingly, Radamer is the most awarded Polish cheese.

Vacherin Fribourgeois is a traditional Swiss semi-soft cheese. It's made from raw cow's milk in Bulle and Fribourg. The cows graze only on grass and summer hay on the Alpine meadows. The rind is washed and has a pungent aroma. The interior hides an open, firm, and buttery texture. The aromas are grassy and strong, while the flavors are buttery, nutty, milky, and acidic. It's difficult to find the cheese because it's produced only by a handful of local artisanal cheese makers. There are 6 varieties of Vacherin Fribourgeois: Classic (6-12 weeks), Extra (at least 12 weeks), Rustic (at least 12 weeks and up to 25 weeks), Alpage (12-25 weeks), Mountain (9-25 weeks), and Organic (at least 9 weeks). It's recommended to use it in fondues or as a table cheese. Vacherin Fribourgeois altso melts well, so it can be used in sandwiches or served with potatoes. Pair it with bold red wines from France.

Emmentaler cheese originates from the Swiss Emmental Valley in the Bern canton. Originally, this 'King of the Mountain Cheeses' used to be produced as a pure mountain cheese only during the summer months. Today, Allgäu Emmentaler is available year round. It is made with raw cow's milk, and thanks to the amazing flora of the Allgäu Alps, each cheese wheel develops its own distinctive flavor. Younger Emmentalers are quite mild and have a nutty finish, but as the cheese ages, the flavors and aromas become stronger and more refined.

Emmentaler is a semi-hard Swiss cheese made from unpasteurized cow’s milk. It must be matured for a minimum of 4 months, though some varieties can be aged longer. The cheese is characterized by its pale yellow color, smooth texture, and marble-sized holes (eyes), which appear during maturation. Although the final flavor profile depends on maturation, the cheese is usually nutty and tangy, with aromas that are reminiscent of fresh hay. Emmentaler is traditionally served sliced or cut into cubes, but it also incorporates well into various dishes, and it is one of the most common cheese varieties used in fondue. This classic Swiss cheese was named after the river Emme in the canton of Bern, where the cheese-making tradition dates back to the 13th century. Emmentaler can be produced in eleven Swiss cantons.

Zázrivské vojky is a steamed string cheese product that can be either smoked or unsmoked. It is made from pasteurised or unpasteurized cow's milk in the area around Zázrivá in the Slovak Republic. The thin strings are from 10 to 70 centimeters long and made using the traditional production process of steaming the lumped cheese in hot water and pulling the strings by hand, locally referred to as 'vojky'. In order to remove the water, the strings are hung on poles. The stringy cheese is presented twisted, loose or bound in the middle. The texture of the cheese is stringy, and it is creamy or golden yellow in color, depending on the smoking process. When eaten, the pleasant, milky, slightly acidic flavors develop on the palate. A truly unique Slovak product, it is often consumed and sold on various festive occasions such as weddings or on Christmas and Easter.

Classified as a semi-hard cheese, Bovški sir is primarily made from sheep milk, the content of which shouldn't be less than 80%. As suggested by its name, this cheese comes from Bovec, a town, and municipality located in the Goriška region. Today, Bovški sir is produced only around the Valley of Loška Koritnica, Krnica, and on the Mangart mountain; the only areas in the Slovenian Alps where sheep farming is intended exclusively for milk production and cheese-making, and the home of Slovenia's native Bovška ovca, a breed of domestic sheep originating from the upper Soča valley. Bovec cheese comes in wheels weighing between 2.5 and 4.5 kilos. Its inside is quite dense, brittle but not crumbly, breaking cleanly and it is beige in color, with small, evenly distributed eyes and occasional cracks. The rind is firm, smooth and even, varying from beige to grey-brown. This Slovenian variety of sheep cheese is characterized by a distinctive and intense aroma with a slightly piquant taste.

Known among locals as the 'King of Mountain Heaven', this Slovenian semi-hard cheese originates from the Goriška region, and is produced exclusively in the municipalities of Tolmin, Kobarid, and Bovec. It is made from whole or partly skimmed raw milk obtained only from cows pastured in the defined geographical area. At least 80% of the milk used for producing Tolminc cheese comes from a brown piebald cow breed called Cika, a smaller and lighter variety of Pinzgauer cattle, highly adapted to pasturing in mountains and highlands, and indigenous to the Upper Soča Valley where Tolminc is produced. Matured for at least 2 months, this cheese is packed in wheels weighing between 3.5 and 5 kilos. Awarded various prizes for excellence many years in a row, Tolminc can be described as a cheese of a pronounced earthy aroma and a sweet to slightly spicy flavor. For a nice twist, try pairing Tolminc cow cheese with homebaked bread smeared with some apple jam.

Locally known as Salaš, hence the term Salašnícky, Ovčí hrudkový syr is a farmhouse cheese made from unpasteurized sheep's milk, shaped by hand into a lump that gets its unique taste from the traditional process used during fermentation in shepherd's huts in the Slovak Republic's mountainous regions. It weighs up to 5 kilograms and has a dry surface, with tiny holes and cracks on its interior. It is white to pale yellow in colour and the taste is delicately mild, clean, fresh, slightly acidic, characteristic of sheep's milk products. The texture is quite firm, yet elastic and pliable. Pair it with sliced pears, fresh pastry or sweet wines.

Postel is a Belgian hard cheese made from pasteurized cow’s milk. It was invented by the monks at the Abbey of Pastel, hence the name. The cheese is quite dry and ages from 12 to 24 months. Its flavors are nutty with hints of nutmeg and cloves, and they become more intense as the cheese ages. It is recommended to pair the cheese with a glass of Postel beer. Consume it as a snack or grate it over baked potatoes.

Slovenská bryndza is a soft cheese made from sheep's milk produced in the mountainous regions of the Slovak Republic. The sheep usually graze at lower altitudes, but during the summer, they move to higher altitudes to lengthen the grazing period. Its name, bryndza, comes from the Romanian word for cheese - Wallachian. The cheese is white, slightly moist, made from matured milk, and is easily spreadable in granular form. It has a delicate aroma of sheep's milk and a uniquely sour taste that is slightly salty and spicy. Bryndza is also the main ingredient in Slovak national dishes bryndzové halušky and bryndzové pirohy, giving them a unique aroma and flavor.

Allgäu mountain cheese is made with raw, silage-free and untreated cow milk from local dairies in the Bavarian Alps. Often called 'Emmentaler's baby brother', Allgäuer Bergkäse is made in the Allgäu Alps during the spring months, and after about 4 weeks it is brought down to the Allgäu valley where it is left to mature for at least 3-4 months. It is classified as a hard cheese and, depending on its age, it has a mildly piquant flavor ranging from mellow with fruity and nutty notes in less mature varieties to more complex, pungent flavors when fully aged.

Bavaria Blu is a German blue cheese that was originally introduced to the market by Bergader in 1972. The cheese is handmade from high-quality pasteurized cow's milk coming from the Bavarian Alps. The rind is mold-ripened and the texture is soft and creamy. The aromas are rich and intense, while the flavors are sharp, creamy, and strong. There are also other versions of this cheese such as Bavaria Blu Rich and Creamy and Bavaria Blu Fitness, with a lower fat content. It's recommended to pair Bavaria Blu with aromatic reds such as Lagrein or Dornfelder, or whites such as Silvaner or Riesling.

This Austrian hard cheese is made from raw cow's milk obtained exclusively from cows feeding on green fodder and hay. The milk must be free of any additives, which is what gives this Tyrolean cheese its distinctively intense natural flavor. Tiroler Bergkäse has a hard rind, while the paste is somewhat softer, ivory to light yellow in color and it has evenly distributed pea-sized eyes. The flavor of this Alpine delicacy ranges from mildly aromatic to slightly piquant. It's recommended to pair it with light dry white wines.

Beemster Classic is an aged version of this Gouda-style Dutch cheese. The cheese is made from cow's milk and it's aged for at least 18 months. Underneath its natural rind, the texture of this semi-hard cheese is firm, smooth, and creamy. The aromas are strong and rich, while the flavors are salty, sharp, and reminiscent of burnt caramel, with a sweet finish. It's recommended to use the cheese in sandwiches. Pair it with Malbec or full-bodied white wines, or go for a glass of hoppy and bitter craft beer. Beemster is also one of the bestselling cheeses in the US, and it's won a Super Gold medal at the 2014 World Cheese Awards.

Maasdam is a traditional Dutch cheese made from cow's milk. This semi-hard cheese has a waxed rind that hides a creamy and supple texture specked with numerous large eyes. The aromas are fruity, while the flavors are mild, nutty, buttery, and sweet. Maasdam is high in fat, with a minimum of 45%. It was created in the early 1990s as a replacement for the expensive Swiss Emmental cheese. The cheese ages from 4 to 12 weeks. When young, it's usually eaten as a snack or it's used in sandwiches. Maasdam can also be melted in soups, fondues, and casseroles. It's recommended to pair it with Gewurztraminer, Merlot, Chianti, and IPA beer. The cheese is named after the village of Maasdam in Zuid-Holland.

Cambozola is an unusual German triple-cream cheese made from cow's milk. The cheese is produced in the region of Allgäu since the early 1970s by Käserei Champignon, although it first appeared in the 1900s. This cross between Camembert and Gorgonzola (hence the name) has a bloomy rind that hides a creamy and smooth texture of the paste underneath. On the exterior, grey mold is clearly visible, and on the inside, there are pockets of blue veins. The aroma is strong, while the flavors are sharp, nutty, and slightly sweet. It's recommended to pair Cambozola with a glass of Chardonnay and serve it with honey, crackers, and fruit.

Dinarski sir is a Croatian hard cheese produced in the Dinaric mountain region, hence the name. It is made from a combination of cow’s and goat’s milk. The first cheese was made in 2009, when there was too much leftover goat’s milk that was intended for the production of Kozlar cheese, so Šime Gligora combined it with cow’s milk, and Dinarski sir was born. Its texture is crumbly, compact, firm, and dense, while the flavors are rich, nutty, and grassy. For a unique experience, pair it with marinated anchovies and a glass of Zlatan Plavac.

Rauchkäse is a German smoked cheese that's typically made in Bavaria, but it's also popular throughout the country. The most famous variety is produced by Basils, named after a dairy entrepreneur Basil Weixler. The cheese is semi-soft and has a natural rind. Its texture is dense, soft, and compact, while the aroma is smoky. The flavors are smoky, spicy, and salty, which is a result of smoking the cheese over Bavarian birch and spruce. Made from high-quality cow's milk, Rauchkäse is suitable for a variety of hot and cold dishes, and it's especially great for melting in au gratin or raclette dishes.

The Vorarlberger mountain cheese is yet another specialty originating from the Alpine Bregenz Forest which is located in Vorarlberg, Austria’s westernmost province. It is produced using centuries-old methods, made with either whole or skimmed raw cow's milk. The cheese is aged for up to two years. Here on the lush Alpine pastures, the farmers are encouraged to keep the amount of concentrated feed at an absolute minimum, so the animals are almost entirely fed on fresh grass, herbs and hay, which provides both the milk and the Vorarlberger cheese with an intense aroma and quite a tangy flavor. Vorarlberger Bergkäse is an essential ingredient of Käsespätzle, the Austrian take on mac and cheese.

Zázrivský korbáčik is a steamed string cheese made from cow's milk. It can be either smoked or unsmoked and it is presented in the unique shape of a little whip (korbáčik in Slovak). The cheese has been made in the Zázrivá area in the Slovak Republic since the second half of the 19th century when it was the only source of income for the local farmers. It is produced almost entirely by hand, steaming the lumped cheese in hot water and pulling it into strings plaited into little whips, a process that requires a skill specific to the women of the region. The texture of the cheese is stringy and the smoked variations have a smoky aroma, yellow color and are saltier than the unsmoked variety of korbáčik that is white. In both varieties, the taste is milky, savoury and slightly acidic. Korbáčik is extremely popular at fairs, weddings, Christmas and Easter.

Oravský korbáčik is a steamed string cheese made from cow's milk, very similar to its cousin Zázrivský korbáčik. The cheese is either smoked or unsmoked, visually striking in a unique shape of a little whip (korbáčik in Slovak). It has been made in the Orava region in the Slovak Republic since the second half of the 19th century when it was the only source of income for the local cheese-makers. It is produced almost entirely by hand, steaming the lumps of cheese in hot water and pulling them into strings that are then plaited into whips, a labour-intensive process that requires a skill specific to the women of the region. The texture of Oravský korbáčik is stringy, similar to pasta. The smoked varieties have a smoky scent, yellow color and are saltier than the unsmoked variety of korbáčik that is white and doesn't have a smoky scent. Smoked or not, the taste is delicately milky, savory and acidic. This string cheese is extremely popular to bring as a gift at fairs, weddings, christenings, Christmas and other festive occasions.

Ser koryciński swojski (Rustic, or Local cheese from Korycin) is a unique ripened and salted cheese produced from unpasteurized, full-fat cow's milk in Sokólski County, Podlaskie Province in Poland. The cheese has a specific shape due to the strainers in which it is made - it is flattened and spherical with an elliptical cross-section. It weighs from 2,5 to 5 kilograms, and on the interior, it has numerous small holes of different sizes dispersed throughout its creamy yellow body. The flavor or Ser koryciński swojski is mild and creamy when fresh, and salty and nutty if matured, and dry, salty and nutty if fully ripe. Also, the cheese has a delicate scent of fresh butter. Additionally, fresh herbs and spices may be added to the cheese, such as garlic, basil, dill, chives, mint, paprika, olives and marjoram.

Gouda Holland is a semi-hard Dutch cheese that's produced exclusively from cows' milk from Dutch farms, and it's one of the most popular cheeses worldwide. The cheese is made in a flattened wheel shape and it's flavorful and aromatic (mild, fruity, sweet, butterscotch flavors), depending on the stage of maturity. Young Gouda has a sweet, fruity taste, and as it ages it becomes deep yellow and firmer, almost granular. Its flavor is complex; from fruity notes to hints of cocoa and groundnut, which leave a rich and smooth feel in the mouth. It is typically used sliced in sandwiches, or cut into cubes and eaten as a snack. Young Gouda is great for sandwiches, snacks, and salads. Aged Gouda goes really well with strong pale beers like Tripel, Dubbel or Trappist, while wine enthusiasts can pour themselves a glass of wine such as Pinot Noir or Barolo to accompany the cheese. The longer it is aged, the more of a caramel and butterscotch flavor and crunchy texture it gets. It holds a Protected Geographical Indications (PGI) status, meaning that the cheese is produced in Holland with traditional methods using the milk from Dutch cows. It contains a minimum of 48% fat content in dry matter.

Also known as Friesian, Dutch Kanterkaas is a hard, cylindrical cheese that can be additionally flavored with cloves; in which case it's called Kanternagelkaas, or with cumin in which case it's called Kanterkomijnekaas. The Dutch word kanter, meaning 'edge', gives the cheese its name, because there is a sharp corner at the bottom of the cheese, and it is rounded off at the top. The rinds of these cheeses differ from one another, so Kanterkaas and Kanternagelkaas have a transparent or yellow rind, while Kanterkomijnekaas may be either transparent, yellow, or red. It's made in two fat categories, 20+ and 40+, with minimum 20-25 and 40-44 percent fat content, respectively. The flavor of the cheeses changes a lot with aging. Kanterkaas tastes spicy to tangy, Kanterkomijnekaas tastes spicy, fragrant, mild to strong, and Kanternagelkaas varies in flavor from spicy, warm and spicy to tangy. As it ages, its texture becomes more suitable for grating, and the cloves and cumin are spread evenly throughout the cheese. Its orange color comes from added annatto (a natural dye), providing a great contrast to the dark cloves. Since it has a hot, spicy and aromatic taste, it should be used sparingly, and goes great with salads, hot dishes, and beer.

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. Its interior is yellow in color with a firm texture that develops small holes when sliced. The flavor is smoky, mild, delicate and slightly acidic. Originally, it was smoked to prolong its shelf life and to be eaten in winter, when cheese was not produced. Pair it with potato dumplings and strong, yeasty beer.

Maredsous is a Belgian soft cheese made from cow’s milk. It is made by monks of the Maredsous Abbey, hence the name of the cheese. It is first lightly pressed, shaped into loaves, then washed in brine so that a firm, orange-colored crust can be developed, as well as its signature pungent aroma. It is recommended to consume Maredsous cheese on its own as a table cheese, or use it for grilling.

Slovenský oštiepok is a traditional semi-hard cheese made from half-fat sheep's milk, cow's milk or a mixture of both. It can be either steamed or unsteamed, smoked or unsmoked and can be produced in dairies using the industrial way of production, or on sheep farms (salaš) in the mountainous parts of the Slovak Republic, using the traditional methods. It is quite striking to the eye - shaped like a large egg or a pine cone, with a golden brown exterior due to the smoking process and a creamy yellow color on the interior. Its texture is firm and homogeneous, with small cracks developing on the body when sliced. The taste is delicate and savory, slightly salty, sour to piquant, with a typical smoky flavor. Enjoy it on its own, as a snack and pair it with dry white wines or beer.

Slovenská parenica is a soft, steamed cheese made from unpasteurized sheep's milk of the Wallachian, Cigaya, East Friesian and improved Wallachian breeds. The cheese can also be made using a mixture of raw sheep's and cow's milk, where the content of sheep's milk must be at least 50%. The parenica is wound in two rolls that are connected in an S-shape or a spiral, steamed and lightly smoked. The rolls are bound with cheese string or chains. Its aroma is smoky with a characteristic smell of sheep's milk, and the taste is delicate, mild and slightly salty. The texture is elastic and supple, with fibers and threads on the interior, and the color is yellow to brown on the exterior, due to being smoked and steamed. It was originally produced around Zvolen and Brezno in the early 19th century, but today it has spread to virtually every part of Slovakia.

Škripavac is a Croatian cheese made from raw cows' milk, characterized by its fresh aroma and a soft, gummy-like texture. The flavors are mild, milky, and slightly sweet. The cheese is named after the Croatian word for squeaky, because škripavac makes a distinctive sound when bitten into it. Škripavac is almost always made from the milk of Buša breed of cows - they are well adapted to the Lika region, where the cheese is produced. It's recommended to eat it on its own, with a few slices of homemade bread, although the cheese can also be grilled for a true gourmet experience.

L'Etivaz is a traditional Swiss 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. It is recommended to pair it with pears, walnuts, figs, and a glass of sweet bourbon.

Vacherin Mont d'Or is a traditional Swiss cheese hailing from the area on the border of France near the mountain d'Or. The cheese is made from thermalized cow's milk, and it's available only from October until April, making it highly seasonal and somewhat rare. It shouldn't be confused with Vacherin du Haut-Doubs or just Mont d'Or cheese – that one is made exclusively with raw cow's milk in France. Vacherin Mont d'Or is wrapped in spruce in order to contain the slightly liquid and melting interior. Due to its mild flavor and melting and creamy texture, it's recommended to eat the cheese with a spoon when it's at room temperature. Some people like to heat it in the oven and serve it with crusty bread or new potatoes.

Sbrinz is a Swiss extra-hard cheese made from raw cow's milk. The cheese has a natural rind, and it's texture is dense and flaky. The aromas are slightly spicy, while the flavors are full, intense, tangy, spicy, and nutty, with notes of butterscotch. Sbrinz is traditionally aged for at least 18 months, and the more it ages, the more aromatic it becomes. It can be consumed in 3 ways: when it's aged for 18 months, it is sliced or shaved into thin rolls, from 24 months and up it's broken into smaller pieces called möckli, and finally, it can be grated and used in a wide array of dishes.

Dutch for farmer's cheese, Boerenkaas is produced using unpasteurized, raw milk from the farm's own animals, which is why only a small percentage of Dutch cheeses can carry that name. Unlike its factory-made counterpart, this unique handmade cheese is said to be more a product of art than of science. Depending on the type of milk used in the process, there are four variations of Boerenkaas: Goudse, Leidse, and Edammer Boerenkaas made from cow's milk and Boerenkaas from goat's, sheep's, or buffalo's milk. Additionally, seeds, herbs, and spices can be added to turn the flavor up a notch. The cheese is semi-hard and has an intense flavor reminiscent of caramel, butterscotch, and cashews, which makes it suitable for pairing with beer and full-bodied red wines. However, the flavor is not consistent because this type of cheese is made on different farms that have different soil types, making it all the more exciting to discover the differences and uniqueness of each Boerenkaas wheel.

The Netherlands' most prominent export product and one of the world's most popular cheeses, Gouda, is a yellow to orange, creamy, and sweet cow's milk cheese. Because they are pressed into molds, Gouda cheeses usually have a characteristic flattened wheel shape, and many are instantly recognizable thanks to their yellow and red waxy, plastic-looking coating. Its texture ranges from semi-hard to hard, depending on aging time, and the taste also changes with aging. Therefore, Gouda cheeses are classified based on aging time. There are a total of six categories: young cheese (4 weeks), young matured (8–10 weeks), matured (16–18 weeks), extra matured (7–9 months), old cheese (10–12 months), and very old cheese (12 months and more). Young cheese tastes mild and a bit fudgy, but with time turns more and more sweet, nutty, and tangy. Now, because the taste of Gouda changes with time, many are prone to say the term Gouda more aptly describes a style of cheesemaking and not a type of cheese. Additionally, since the term gouda is not protected, it is also used to describe all kinds of cheese prepared in the traditional Dutch way, which means that cheese produced that way doesn't have to have Dutch origin. However, there are some Gouda cheeses that have been granted protection, namely Boerenkaas, Noord-Hollandse Gouda, and Gouda Holland. They all have a PGI status, which means they are produced exclusively in the Netherlands, with milk from Dutch cows. Gouda cheese was first mentioned in 1284, so it can be said that it really stood the test of time. Another interesting historical fact is that although they share the same name, this cheese was not named after the town Gouda because it was produced there but because it was sold there. During the Middle Ages, Gouda was the only city in the County of Holland to have the right to host a cheese market. Today, in the summer months, a traditional style cheese market is held each week in the city of Gouda as a way to attract tourists. Young Gouda is good for slicing and melting, typically used in sandwiches, salads, and snacks, the Dutch kapsalon being one example of the many dishes in which this cheese is used. Aged Gouda, on the other hand, is hard and more suitable for grating over pasta dishes, for example. However, both work well in charcuterie and can be served as part of a cheeseboard with various fruits, jams, and condiments. As far as drinks go, young Gouda goes well with Pinot Grigio and Chardonnay, for example, while classic pairings for aged Gouda are full-bodied reds Bourdoux and Cabernet Franc. Both kinds go well with beers, lighter beers go with young Gouda, and strong, malty ones go with aged Gouda.

Hollandse geitenkaas is a semi-hard white cheese prepared using pasteurized cream or whole, semi-skimmed or skimmed milk from Dutch White Goats or Dutch White cross-breeds exclusively. Its taste is soft, mild and clean, with fat content between 50% and 60%. The mild flavor is developed after a minimum of four weeks of ripening. It can be left to ripen in the air, where it develops a dry rind, or it can be foil-ripened, preserving the mild flavors of young goat's cheese. As most goat cheeses, it goes well with chilled white wines and dry rosé wines. This cheese has won a hefty number of prizes at international tastings, making it one of many Dutch specialties.

Bryndza Podhalańska is a unique soft cheese made from the milk of the Polska Owca Górska (Polish Mountain Sheep) breed of sheep, produced in the Nowotarski, Tatrzański and some parts of the Žywiecki districts in Poland. The cheese can also be made with a mixture of sheep's and cow's milk, where cows must be of the Polska Krowa Czerwona (Polish Red) breed, and the maximum amount of cow's milk used in the process must not exceed 40%. The cheese gets its name from the traditional name for the region - Podhale, where many skillful cheesemakers produce this white, creamy-white or greenish delicacy with an intense, salty and slightly sour flavor. Since Bryndza Podhalańska is a seasonal product, it is only made from May until September. The unique flora of one of Europe's cleanest regions has a great impact on the quality of this fresh and creamy product, often paired with dry white wines.

Noord-Hollandse Gouda is an aromatic and pleasant cheese that can be mild or intense, depending on its age. Its varieties include Graskaas, Jong, Jong belegen, Belegen, Extra belegen, Oud and Extra oud. The older the cheese variety, the stronger and saltier it gets. This type of Gouda cheese has a PDO status and is made from 100% North-Holland milk. It was originally made in the town of Gouda in South Holland, so its registered name 'North-Holland Gouda' may seem wrong. However, North Holland is the recognized pasture land in the Netherlands, and since the milk from those pastures is used in the process of making the cheese, the product is aptly named. Noord-Hollandse Gouda is made under factory conditions since 1900. It is characterized by its pleasant taste, specific consistency, and dry, smooth rind. It is notable for its sweetness and it is less salty than other Gouda cheeses because some of the milk sugars are removed early in the process to prevent excessive acid being produced by the bacteria. Young Gouda is soft, has a creamy quality and is easy to cut with a slicer, while the older Gouda varieties are harder and usually cut with a strong knife. There is also a special edition of the Noord-Hollandse Gouda, called 'baby Gouda', which is oval and smaller (weighing just a pound). It is usually coated with a layer of red wax and can be wrapped in cellophane.

Paški sir is a hard Croatian cheese originating from the island of Pag. The cheese is made from milk of the Pag sheep. The harsh bura wind dusts the island with sea salt, flavoring various herbs (such as immortelle, sage, and sea fennel) on which the sheep graze, and as a result their milk has a unique flavor. This award-winning cheese is characterized by a dry, flaky, grainy, and crumbly texture, and a tangy, salty flavor. The cheese is typically rubbed with ash and olive oil, and it's then left to mature for at least four months. As it matures, the tangy and savory flavors become even stronger. When young, it’s herby and salty, reminiscent of Manchego in texture and flavor, while the aged version somewhat resembles Pecorino Romano. It is recommended to serve the cheese at room temperature, sliced into triangles. Pair the aged one with fruit jams, olive oil, wildflower honey, anchovies, prosciutto slices, grapes, or paške bubice (small local bread rolls), but “don’t use it in sandwiches,” as the locals say. The young version is suitable for shaving on top of risottos and pasta dishes, or it can be melted and used as a pasta sauce. If you want to store Paški sir, it is recommended to place it on a wooden board and turn it every now and then while rubbing it with olive oil in order to prevent the cheese from drying out and developing mold.

Appenzeller is a Swiss cheese from Appenzell. It's made from raw cow's milk, and while the cheese is maturing, it's regularly washed with a secret herbal brine. After 3 months, it's ready for consumption, and the longer it matures, the spicier it will become. This hard cheese has a firm, open, and smooth texture, while the flavors are tangy, spicy, and fruity. There are three types of Appenzeller: Classic, aged 3 to 4 months, Surchoix, aged 4 to 6 months, and Extra, aged 6 months or longer.

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.

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.

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.

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.

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. Pair it with crisp white wines such as Pinot Grigio.

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. The cheese is great for cooking and goes really well with figs, pistachio, and salads. It can also be shredded over soups or used in sandwiches.

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. Walnuts and smoky speck also make for great accompaniments.

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. In the past, Redykolka was often used as a gift from shepherds to children or guests and it was always given in even numbers. The cheese is smooth and white on the interior while it is straw-colored on the exterior due to having been smoked. Its taste is slightly salty, smoky and spicy.