Best Hard Cheese Types in the World
Considered to be among the world's top quality cheeses, Parmigiano Reggiano is made with raw, semi-skimmed milk from cows grazing on fresh grass and hay. It has a hard, gritty texture and its flavors range from nutty to robust and slightly piquant, depending on how long the cheese had matured.
The origins of Parmigiano Reggiano date back to the Middle Ages, when the Benedictine and Cistercian monks reclaimed the Po Valley wetlands and started producing this much-prized cheese. Since it originated and was mainly produced in the two city-states Parma and Reggio Emilia, the cheese was named Parmigiano Reggiano, meaning "a cheese from Parma and Reggio Emilia." The cheese got its name in the 19th century, and the word order is speculated to be purely due to alphabetical order.
THE BEST Parmigiano Reggiano Cheeses
Caseificio Sociale Canevaccia
Parmigiano Reggiano Oltre 40 Mesi
World Cheese Awards - Super Gold 2021
Caseificio Fattoria Scalabrini
Parmigiano Reggiano minimo 30 mesi
World Cheese Awards - Super Gold 2024
Caseificio di Gavasseto e Roncadella
Parmigiano Reggiano Oltre 40 Mesi
World Cheese Awards - Super Gold 2022
This cheese has been produced on the island of Naxos in the Cyclades for at least a century. Graviera Naxou is made from pasteurised cow milk or a mixture of sheep milk and a maximum of 20% goat milk. It has a thin rind and a light yellow, compact interior filled with small holes.
Graviera Naxou is a hard table cheese with a refreshing taste and light aroma. It has a maximum moisture content of 38% and at least 40% fat content. The milk used for its production comes from breeds that are traditionally raised on the island, which feed on a diet of local plants and herbs that give their milk a unique flavor.
THE BEST Graviera Naxou Cheeses
Nikolas Pittaras Creamery
Graviera Naxou P.D.O. Pittara 12 month aged
Superior Taste Awards - 3 stars 2025, 2024
Nikolas Pittaras Creamery
Graviera Pittara Mpastouni
Mediterranean Taste Awards - Gold 2024, 2023, 2022, 2021
This cheese has a long history, and it is the best-known Greek graviera cheese. It is produced using traditional methods and ripened in facilities in Hania, Rethymnos, Iraklion, and Lasithio prefectures on the island of Crete. It is traditionally produced from sheep milk or from a mixture of sheep milk and a maximum of 20% goat milk.
These goats and sheep wander freely on the green pastures of the island, and their diet is based on local plants, which give their milk a special quality that is expressed in this exceptional cheese. It is a hard table cheese with a light yellow color and firm texture.
First produced in the 11th century by the Cistercian monks of the Santa Maria di Rovegnano Abbey in Chiaravalle Milanese, Grana Padano is known as one of the very few parmesan cheeses that can possibly compete with the far more famous Parmigiano-Reggiano.
This hard cheese is made from unpasteurized, semi-skimmed cow’s milk and it is available in these varieties: Grana Padano, Trentin Grana, and Grana Grattugiato. It is sold at different ripening stages: Grana Padano (9-16 months), Grana Padano Oltre 16 mesi (over 16 months) and Grana Padano Riserva (over 20 months).
Pair with
VARIATIONS OF Grana Padano
THE BEST Grana Padano Cheeses
Latteria San Pietro
Grana Padano DOP Selezione da Fieno 50 mesi
World Cheese Awards - Super Gold 2024
Consorzio Latterie Virgilio
Grana Padano Riserva MN424 Virgilio Selezione
World Cheese Awards - Gold 2023
Comté is a big, hard cheese made from unpasteurized cow's milk, with at least 45% fat and a pressed, cooked paste. Each cheese wheel is unique with numerous taste varieties that can range from milky, spicy, roasted to fruity, buttery or plant-like due to the fact the milk it is made from must be used immediately.
It is made in the Jura massif in the caves of Doubs, Jura and Haute-Saône departments in France. The maturation period lasts at least 120 days and it is turned and scrubbed regularly during the process. Comté also has a seasonal stamp, like winter, summer, mountain Comté or plains Comté.
THE BEST Comté Cheeses
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.
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.
THE BEST Beaufort Cheeses
Produced exclusively on the island of Sardinia, Pecorino Sardo is a semi-cooked, hard cheese made with whole milk from the pasture-grazing Sarda sheep. This breed is indigenous to Sardinia, raised throughout Italy and considered to be among the best domestic breeds for milk production.
Highly adaptable to different terrains, Sarda sheep feed on fragrant Mediterranean shrubs, which gives Pecorino its distinctive aromatic flavor. It is available in two varieties: Pecorino Sardo Dolce (mild), a sweet and more delicate version, and Pecorino Sardo Maturo (mature), a much stronger flavored cheese that's matured for at least 2 months and pleasantly piquant.
Pair with
This is one of the most famous Greek cheeses. It has been made in Western Macedonia, Epirus, Aitoloakarnanina, Evrytania, and in western mainland Greece since the 1960s, which makes it one of the newest cheeses on the Greek market. It is a hard table cheese usually made from sheep's milk or a mixture of sheep's and goat's milk. Kefalograviera got its name after two cheeses because it's a cross between Kefalotyri, a salty, intensely flavored cheese, and the mellow Graviera cheese.
It is sold in wheels or wedges, and is easily identified by its firm texture and light brown rind. Statistics show that it is becoming one of the most widespread cheeses in Greece, with annual production of around 3,000 tons. Kefalograviera is a hard table cheese that is often used to prepare a popular Greek fried cheese dish called saganaki.
Pair with
THE BEST Kefalograviera Cheeses
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.
THE BEST Grana Padano Oltre 16 mesi Cheeses
Best Hard Cheese Producers in the World
is a Swiss specialist in raw milk cheese, dedicated to the craft of creating exceptional cheese with a rich, Alpine flavor. Based in Switzerland, the company is known for its high-quality cheeses that combine traditional methods with innovative aging techniques.
Affineur Walo works closely with nature to produce cheeses that reflect the authenticity and purity of Swiss dairy. Their products highlight their commitment to sustainable practices, using raw milk from cows that graze on rich, natural pastures. Each cheese from Affineur Walo is a unique creation, designed to offer a diverse range of textures and flavors, from creamy to firm, often with a characteristic aromatic finish.
AWARDS
World Cheese Awards - Gold
2024, 2023, 2022
World Cheese Awards - Super Gold
2024, 2023, 2022, 2021
International Cheese Awards - Gold
2024, 2023, 2022, 2019
BEST Walo Von Mühlenen Cheeses
Fromagerie L'Amuse is a renowned and respected cheese shop based in the Netherlands, with locations in Amsterdam and IJmuiden. L'Amuse was founded in 1989 by Betty Koster, a top cheese expert, specialist, and educator. Over the years, L'Amuse has built a reputation as one of the leading destinations for fine cheeses in the Netherlands.
The shop specializes in Dutch cheeses as well as carefully selected international varieties. L'Amuse offers a wide range of cheeses, including both hard and soft cheeses, goat's and cow's milk cheeses, as well as some rare and exotic types. L'Amuse also offers professional cheese tastings, where participants can learn about different types of cheeses, their history, production methods, and how to pair them with wines and other accompaniments.
BEST Fromagerie L'Amuse Cheeses
Beemster is a cheese producer based in the Netherlands, known for its premium Dutch cheeses that are made from milk sourced from local farms. The company, named after the polder Beemster in North Holland, was founded in 1901. Beemster cheeses are characterized by their rich flavors and creamy textures, achieved through traditional methods and aging processes.
Their range includes varieties such as Gouda, aged Gouda, and flavored cheeses. The brand is committed to sustainable practices, including animal welfare and environmental protection.
AWARDS
World Championship Cheese Contest - Best of Class
2024, 2022, 2020, 2016, 2014, 2012
World Cheese Awards - Gold
2024, 2023, 2022, 2021
World Cheese Awards - Super Gold
2024
BEST Beemster Cheeses
Jasper Hill Farm is a cheese producer located in Greensboro, Vermont. The company specializes in creating high-quality cheeses with a focus on local production and sustainable agricultural practices. Jasper Hill provides aging and affinage services and develops cheeses that showcase the dairy culture of Vermont.
They work closely with small local dairies to produce a variety of cheeses, incorporating unique aging environments to enhance flavor and texture.
AWARDS
International Cheese Awards - Gold
2022, 2019
World Championship Cheese Contest - Best of Class
2024, 2022, 2020, 2018, 2016, 2014, 2012, 2010
World Cheese Awards - Gold
2024, 2023, 2022
BEST Jasper Hill Farm Cheeses
Güntensperger Käse is a family-owned Swiss cheese producer with over 130 years of tradition, located in the Bütschwil, Switzerland. Known for its dedication to quality, the company blends time-honored recipes with innovative methods. They offer a wide range of award-winning cheeses, produced from the finest milk sourced from local small farms.
Their commitment to animal welfare and sustainable practices ensures top-quality products. Güntensperger Käse’s selection includes both classic and modern creations, with products available worldwide and in their factory store. Their expertise in the craft is reflected in the consistently high standards of their cheeses, backed by modern aging techniques and regular quality control.
AWARDS
World Cheese Awards - Super Gold
2021
World Cheese Awards - Gold
2024, 2023, 2022
BEST Güntensperger Käse Cheeses
De' Magi is a renowned Italian cheese producer, led by Andrea De Magi, that specializes in creating high-quality cheeses using traditional methods. Located in Castiglion Fiorentino, Tuscany, De' Magi is known for its refined approach to cheese-making, elevating the flavors and textures of its products through careful aging and the use of unique techniques.
De' Magi produces a wide range of cheeses, including soft, semi-hard, and blue varieties, each crafted with precision and expertise. Their cheeses are celebrated for their originality, craftsmanship, and intense flavors. The company is also deeply involved in cheese education, offering training and consulting services to foodservice professionals, teaching the best practices for cutting, presenting, and storing their exceptional cheeses.
AWARDS
World Cheese Awards - Gold
2023, 2022, 2021
Concours International de Lyon - Gold
2025
World Cheese Awards - Super Gold
2024, 2022
BEST De’ Magi Cheeses
Agour is a renowned Basque producer specializing in a wide range of high-quality products, particularly famous for their artisanal Ossau-Iraty sheep's milk cheese, which has been recognized as one of the best cheeses in the world. Established in 1981, Agour is dedicated to showcasing the traditional flavors and techniques of Basque gastronomy.
Agour's cheeses are crafted with the utmost respect for tradition, using the finest local ingredients, including milk sourced from regional shepherds. The company takes pride in its sustainable practices and its support of local farmers.
AWARDS
International Cheese Awards - Gold
2023, 2019
World Cheese Awards - Gold
2023, 2021
World Championship Cheese Contest - Best of Class
2024
BEST Agour Cheeses
Latteria di Branzi is a renowned cheese producer with a tradition dating back to 1953. This dairy works with more than 70 small mountain farms, collecting milk used to produce traditional and high-quality cheeses. Their most famous product is Branzi, a cheese with a rich history, which is linked to other well-known cheeses from the region, such as Bitto and Formai de Mut.
Latteria di Branzi stands out for its products that reflect the cultural and natural heritage of the mountainous area. Through its collaboration with small farms, Latteria di Branzi not only helps preserve local farming traditions but also supports the conservation of the plant and animal species that inhabit this mountainous region.
AWARDS
World Cheese Awards - Super Gold
2023
Italian Cheese Awards - Nominee
2023, 2020, 2018
Italian Cheese Awards - ICA
2022, 2018
BEST Latteria di Branzi Cheeses
Isigny Sainte-Mère is a cooperative dairy located in Normandy, France, specializing in producing Camembert cheese, butter, and cream with milk sourced from the local area. The cooperative was established in 1932 and takes advantage of the rich grasses of Normandy, which impart a particular quality and flavor to its dairy products.
Isigny Sainte-Mère also holds a Protected Designation of Origin (PDO) status for some of its products, such as Isigny butter and Isigny cream, ensuring they meet strict geographical and quality criteria.
AWARDS
Concours International de Lyon - Gold
2025
Great Taste Awards - 3 stars
2024
Great Taste Awards - 2 stars
2024, 2021
BEST Isigny Sainte-Mère Cheeses
Caseificio Il Fiorino is a prestigious Italian dairy company located in the heart of Tuscany, specifically in the Maremma region. Established in 1957, Il Fiorino has grown into one of the most celebrated producers of pecorino cheese, earning recognition both in Italy and abroad for its exceptional quality and craftsmanship.
The company is deeply committed to preserving traditional methods of cheesemaking while embracing modern practices to ensure a sustainable and high-quality production process. At Caseificio Il Fiorino, the production of cheese is an artisanal process that values authenticity and craftsmanship.
AWARDS
World Cheese Awards - Super Gold
2022
Great Taste Awards - 3 stars
2024, 2023, 2022, 2021
Great Taste Awards - 2 stars
2024, 2023, 2022, 2021
BEST Caseificio Il Fiorino Cheeses
Best Hard Cheeses in the World
Spenwood cheese, produced by Village Maid Cheese is a distinguished artisanal cheese crafted from unpasteurised ewe's milk using vegetarian rennet. This firm cheese is matured for about 7-8 months, developing a thin, natural rind during the process.
Its flavor profile is rich and nutty with sweet and savory notes, and it becomes more piquant and slightly crumbly as it ages, making it a great substitute for Parmesan in various dishes. Spenwood is often compared to Mediterranean cheeses like Pecorino and Manchego due to its texture and taste.
It has received significant recognition in the cheese world, having been awarded Super Gold at the World Cheese Awards.
AWARDS
World Cheese Awards - Super Gold
2022, 2021
Culture Cheese Magazine Best Cheeses issue - Best
2023
Jura Mountain cheese is a product created by Walo von Mühlenen, a company renowned for its expertise in aging and refining cheeses. The cheese is made from cow's milk and reflects the rich traditions of Swiss cheesemaking. It is aged to develop a complex flavor profile, with creamy and nutty undertones and a smooth texture.
The aging process takes place in specialized facilities to ensure the cheese attains its characteristic depth of flavor and unique aroma.
AWARDS
World Cheese Awards - Super Gold
2023
World Cheese Awards - Gold
2024
Roter Teufel Extra is a distinctive and highly regarded hard cheese produced by Güntensperger Käse in Switzerland. This cheese is known for its intense aroma, which results from a long aging process and high-quality ingredients. Roter Teufel Extra is very intense and spicy, with a rich, creamy texture.
Over time, as it ages, its flavor becomes more pronounced and stronger. It is a cheese for those who enjoy stronger, spicier varieties. The cheese is firm and dense, but it has a slightly crumbly structure, which is characteristic of longer-aged cheeses.
AWARDS
World Cheese Awards - Super Gold
2021
World Cheese Awards - Gold
2024
Seahive cheese, crafted by Beehive Cheese, is a unique product distinguished by its intriguing blend of flavors. This artisan cheese is hand-rubbed with sea salt and local honey, which infuses the cheese with a delightful sweetness balanced by a slight brininess.
The cheese itself is made from the milk of Jersey cows in Utah, known for its rich, creamy texture. The addition of sea salt and honey not only enhances its flavor but also creates a beautifully textured rind. Seahive cheese is celebrated for its smooth, creamy texture that pairs wonderfully with fruits, nuts, and a variety of wines.
AWARDS
International Cheese Awards - Gold
2024, 2023, 2022
Boont Corners – Reserve Tomme is a premium cheese produced by Pennyroyal Farm, crafted in the tomme style, which is a traditional European cheese variety known for its rustic, earthy flavors and firm texture. This Reserve Tomme is aged longer than the regular Boont Corners cheese, allowing the flavors to mature and develop depth, making it more intense and aromatic.
Boont Corners – Reserve Tomme pairs wonderfully with full-bodied red wines such as Pinot Noir or Cabernet Sauvignon, as well as dry white wines like Chardonnay. The rich, earthy flavors of the cheese complement the fruitiness and complexity of these wines.
AWARDS
Culture Cheese Magazine Best Cheeses issue - Best
2023
Formaggio Tipico di Branzi is a semi-cooked cheese that is aged for several months. It has a firm, yet creamy texture with a pale yellow color. The flavor profile is mild to medium, with a delicate balance of sweet, nutty, and slightly tangy notes, reflecting the natural environment where the cows graze.
The cheese's flavor becomes more pronounced as it matures, developing a deeper, more complex character. This cheese is typically enjoyed on its own, on cheese boards, or used in various Italian dishes such as pastas and salads. It is a great example of traditional cheesemaking practices in the Lombardy region, and Latteria di Branzi's commitment to preserving the local culture and heritage is reflected in the authentic taste and quality of Formaggio Tipico di Branzi.
AWARDS
Italian Cheese Awards - ICA
2022
L'Amuse Signature Gouda is a premium artisanal Gouda cheese from the Netherlands, crafted with care by Fromagerie L'Amuse. This specific variation is recognized for its high quality and distinct characteristics, which make it a standout within the Gouda family.
L'Amuse Signature Gouda is made from pasteurized cow's milk sourced from farms in the northern Netherlands. It is carefully aged for approximately two years. This aging process also contributes to its rich amber color and complex flavor profile. The aroma of L'Amuse Signature Gouda is quite pronounced.
Natural Rind Blue is a cheese produced by Cellars at Jasper Hill Farm. This product is known for its earthy flavors and unique characteristics, which come from its natural rind that develops during the aging process. The cheese typically has a mottled, rustic surface with a robust interior that showcases blue veining.
Its flavor profile is rich and complex, often described as having notes of roasted nuts and balanced creaminess. Cellars at Jasper Hill Farm, located in Vermont, is renowned for its artisanal cheeses and meticulous aging techniques, making Natural Rind Blue a standout product in their lineup.
AWARDS
International Cheese Awards - Gold
2019
AWARDS
International Cheese Awards - Gold
2024
Cacio di Venere is a premium, aged pecorino cheese produced by Caseificio Il Fiorino. This unique cheese combines the delicate flavor of organic Maremma sheep's milk with the earthy aroma of Tuscany's white truffle, sourced by Stefania Calugi. The result is a rich and intense flavor profile, with the creamy sheep's milk balanced by the distinctive taste of truffle.
The cheese is aged for around 10 months in the natural caves of Fiorini, where it develops its smooth, amber paste and brownish rind. Its flavor is a perfect blend of the mild, fresh notes of the sheep's milk and the deep, aromatic qualities of the truffle.
AWARDS
World Cheese Awards - Gold
2023, 2021
Great Taste Awards - 3 stars
2024
International Cheese Awards - Gold
2024
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 100 Hard Cheeses in the World” list until April 11, 2025, 12,037 ratings were recorded, of which 7,543 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.