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92 Worst Rated European Pasteurized Milk Cheeses

Last update: Fri Jan 31 2025
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01
Hessischer Handkäse
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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.

02

Cheese

PORTALEGRE DISTRICT, Portugal
2.8
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This hard cheese is made from various combinations of sheep and goat milk, usually in the proportions of 20-80% or 40-60%. The milk for this cheese is taken from traditionally-fed sheep and goats raised in the Tolosa region. First, the milk is heated and curdled using animal rennet or plant extract.


The curd is then molded into cheeses, which are salted and left to mature for a few weeks, resulting in a cheese with a rough, thin, firm yellow-orange crust and a semi-hard, ivory-colored interior. The flavor is sharp and piquant, and the cheese has a medium to high moisture content. 
03

Cheese

LOWER SAXONY, Germany
2.9
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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.

04

Cheese

YORKSHIRE, England
3.0
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Yorkshire Blue is a traditional blue cheese produced in North Yorkshire by Shepherds Purse. This semi-soft cheese is made from Yorkshire cow's milk and ages for 8 weeks. Underneath the natural rind, the texture is creamy and spreadable, with blue veining throughout the body.


The aromas are strong, while the flavors are mild, buttery, creamy, and sweet. It's recommended to use Yorkshire Blue in soups, sauces, and a variety of baked dishes.

05
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Nøkkelost is a traditional semi-hard cheese made from cow's milk. Also known as Kuminost, the cheese matures for 3 months and it's flavored with cumin, cloves, and caraway. It has a natural rind and a creamy texture, while the flavors are spicy, tangy, and nutty.


It is recommended to melt Nøkkelost over meat or potatoes and pair it with a glass of red wine on the side.

06

Cheese

ÎLE-DE-FRANCE, France
3.1
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Dating back to the 18th century, Fontainebleau is a French cheese originating from Ile-de-France. It is made with cow's milk and cream, and its texture is smooth, spreadable, and creamy. The flavor is light, mild, fresh, and milky, and the cheese can be served as a dessert or a cheese on its own.


Fontainebleau is traditionally sold in a gauze-lined container, and it is recommended to serve it with fresh fruit or berries.

07
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Ädelost is a Swedish blue cheese that was originally created as an alternative to the imported French blue cheeses. The cheese is made from cow's milk and it ages for 8-12 weeks. It has a thin, pale rind that's dusted with specks of grey, white, and blue mold.


The interior is creamy in texture and pale in color, scattered with blue-grey pockets and broken veins. The flavors are sharp, spicy, salty, and tangy. Ädelost is usually crumbled over salads or used as a table cheese, but it can also be combined with balsamic vinegar and olive oil to create a piquant salad dressing. 
08
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The origins of Quartirolo Lombardo date back to the 10th century when this rectangular, brine-washed cheese was known as Stracchino Quadro. Although nowadays available all-year-round, Quartirolo Lombardo was traditionally made during summer, using milk from cows grazing on quartirola - hence its name - the fourth and last hay harvest before winter, which is known to be the most fragrant one.


This soft table cheese is made with whole or semi-skimmed milk, and if ripened for more than 30 days, it is marketed as Maturo (matured). It has a slightly acidic flavor which becomes more pronounced as the cheese ripens. An essential ingredient in typical local dishes such as Quartirolo Lombardo mousse with truffle and honey sauce or quiche Lombarda, Quartirolo can also be enjoyed on its own, drizzled with extra-virgin olive oil and paired with nuts, apples, or grapes.

09
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Ridder is a traditional cheese made from cow's milk. It was invented by a Swedish cheesemaker, Sven Fenelius. The cheese has a pliable and creamy texture and its rind is washed and sticky. Ridder matures for almost 3 months, during which it develops sweet, buttery, and slightly nutty flavors.


It's recommended to pair it with light and fruity wines and serve it with fruit or crackers. Interestingly, the name Ridder means knight in Norwegian.

10

Cheese

TYROL, Austria and  one more region
3.2
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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. 
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11
12
Cheese
COUNTY TIPPERARY, Ireland
3.3
13
Cheese
CORNWALL, England
3.3
14
Cheese
BRANZI, Italy
3.3
15
Cheese
MONDSEE, Austria
3.3
16
Cheese
AUVILLIERS, France
3.4
17
18
19
20
Cheese
PORNIC, France
3.4
21
22
Cheese
PROVINCE OF BURGOS, Spain
3.5
23
Cheese
SCHLESWIG-HOLSTEIN, Germany
3.5
24
Cheese
BRITTANY, France
3.5
25
26
Cheese
TRENTINO-SOUTH TYROL, Italy
3.5
27
Cheese
DERBYSHIRE, England
3.5
28
29
30
31
Cheese
CANTON OF BERN, Switzerland
3.6
32
33
34
Cheese
TURKU, Finland
3.6
35
Cheese
BANSKÁ BYSTRICA REGION, Slovakia
3.6
36
Cheese
COUTANCES, France
3.6
37
38
Cheese
MAYENNE, France
3.6
39
Cheese
GLOUCESTERSHIRE, England
3.6
40
Cheese
NAZARETH, Belgium
3.6
41
42
Cheese
OLOMOUC REGION, Czech Republic
3.7
43
44
Cheese
LOMBARDY, Italy
3.7
45
46
47
Cheese
AUVERGNE, France
3.7
48
Cheese
OSLO, Norway
3.7
49
Cheese
CORNWALL, England
3.7
50
Cheese
PIEDMONT, Italy
3.7
51
Cheese
GODEWAERSVELDE, France
3.7
52
53
54
Cheese
SCHOONREWOERD, Netherlands
3.8
55
56
Cheese
CHESHIRE EAST, England
3.8
57
Cheese
SICILY, Italy  and  one more region
3.8
58
Cheese
RHÔNE-ALPES, France
3.8
59
60
Cheese
PYRÉNÉES-ATLANTIQUES, France
3.8
61
Cheese
PAYS DE HERVE, Belgium
3.8
62
Cheese
CORNWALL, England
3.8
63
Cheese
SOMERSET, England
3.8
64
Cheese
CHIMAY, Belgium
3.8
65
66
Cheese
DERBY, England
3.8
67
68
Cheese
LANCASHIRE, England
3.8
69
Cheese
LIKA-SENJ COUNTY, Croatia
3.8
70
Cheese
APULIA, Italy
3.9
71
Cheese
HAUTE-MARNE, France
3.9
72
Cheese
VESTFOLD COUNTY, Norway
3.9
73
74
75
Cheese
AQUITAINE, France
3.9
76
77
Cheese
SAÔNE-ET-LOIRE, France
3.9
78
Cheese
PASSENDALE, Belgium
3.9
79
Cheese
LORRAINE, France
3.9
80
Cheese
IMERETI, Georgia
3.9
81
Cheese
DYMOCK, England
3.9
82
83
Cheese
PROVINCE OF CUNEO, Italy
3.9
84
85
86
Cheese
ICARIA, Greece
3.9
87
88
89
Cheese
CORSICA, France
3.9
90
91
92
Cheese
CATALONIA, Spain
3.9

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 “92 Worst Rated European Pasteurized Milk Cheeses” list until January 31, 2025, 20,131 ratings were recorded, of which 13,421 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.

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European Pasteurized Milk Cheeses