Kamil Perry
Cheese is a beloved food around the world, with a stunning variety of flavours, colours, and textures. But which country produces the best cheese? France, Italy, Switzerland, and the UK are often touted as the top cheese-producing countries in terms of style and consumption. However, the Netherlands, the US, Belgium, Poland, Belarus, Ireland, Brazil, Turkey, and New Zealand also have thriving cheese cultures and industries. Ultimately, the best cheese is subjective and depends on individual taste preferences, but the countries mentioned above are undoubtedly worth exploring for cheese enthusiasts.
| Characteristics | Values |
|---|---|
| Number of cheese varieties | 523 in the USA, 400 in Austria, 38 in the Netherlands, 261 in the UK, 600 in Poland |
| Cheese exports | $1.27 billion from Belgium, $1 billion from Poland, $1.19 billion from Belarus, $1.2 billion from Ireland |
| Cheese imports | $259 million by the Netherlands, $186 million by China, 56 million kg by Mexico, 55 million kg by the Netherlands, 52 million kg by an unnamed country, 45 million kg by Germany, 33 million kg by China |
| Google searches for 'cheese' | UK achieves the same number of searches as France, but with a population of one million fewer people |
| Countries with cheese-making traditions | France, Italy, Switzerland, UK, Netherlands, Spain, US, New Zealand, Ireland, Belarus, Belgium, Portugal, Brazil |
| Countries with famous cheeses | France, Italy, Switzerland, UK, Netherlands, Spain, US, Austria, Poland, Ireland, Belgium, Brazil, Finland, Sweden, Turkey |
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What You'll Learn
- France: a long history of cheese-making, including Brie and Comte
- Italy: an abundance of quality cheeses, including Mozzarella and Parmesan
- Switzerland: famous for its holey cheeses, like Emmental and Gruyere
- UK: a high number of Google searches for cheese, with cheddar most popular
- Netherlands: a high importer of cheese, with global favourites like Gouda and Edam
France: a long history of cheese-making, including Brie and Comte
France has a long history of cheese-making and is often considered one of the top countries with the best cheese. The French have contributed significantly to the world of cheese, influencing even British staples like Wensleydale, which was brought over by Cistercian monks as a blue sheep's milk cheese, similar to France's Roquefort.
French cheeses like Brie and Comte are well-known and loved worldwide, and for special occasions, many people still opt for French cheeses. Brie, for example, is a soft cheese with a mild and creamy flavour, which has been described as buttery, nutty, and slightly earthy. It pairs well with fruits like grapes and berries, as well as crackers and bread. Comte, on the other hand, is a hard cheese with a rich, complex flavour that can include notes of hazelnut, caramel, and even a hint of fruit. It is a great melting cheese, making it perfect for fondue or grilled cheese sandwiches.
Beyond Brie and Comte, France has a diverse range of cheeses, including Camembert, a soft, creamy cheese with a strong flavour, and Roquefort, a blue sheep's milk cheese with a strong, tangy taste. These cheeses have become iconic, with Camembert known for its distinctive texture and appearance, and Roquefort recognised as one of the world's oldest cheeses, with a history dating back to Roman times.
France's cheese-making traditions run deep, with each region boasting its own unique varieties and recipes. This rich heritage, combined with the country's dedication to artisanal techniques, ensures that French cheeses remain among the most sought-after and celebrated worldwide.
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Italy: an abundance of quality cheeses, including Mozzarella and Parmesan
Italy is renowned for its cheeses, which are considered some of the best in the world. The country boasts an impressive variety of cheeses, with over 2,500 traditional varieties, 500 of which are commercially recognised, and more than 300 that have been granted protected designation of origin status (PDO, PGI and PAT).
Mozzarella is one of Italy's most famous cheeses. The soft, milky cheese gets its name from the spinning and cutting process used in its production—in Neapolitan dialect, 'mozzare' means 'to cut'. The most popular varieties include buffalo mozzarella, made from water buffalo's milk for a creamy texture, and fior di latte, made from fresh cow's milk. There's also mozzarella affumicata, known for its savoury and smoked flavour, and burrata, a pouch made from mozzarella, filled with cream.
Parmesan, or Parmigiano Reggiano, is another iconic Italian cheese. It is often grated over pasta or shaved atop asparagus, and it improves with age, like a fine wine. Parmigiano Reggiano is produced in the region of Lombardy, along with other well-known cheeses like Gorgonzola and mascarpone.
Other notable Italian cheeses include Asiago, which can be found fresh (called Asiago Pressato) or aged (Asiago d'allevo) for a bolder flavour. Provolone is another flavourful Italian cheese, made by rubbing down mozzarella in brine and oil, wrapping it in rope, and hanging it to dry and harden.
Italy's cheese-making traditions date back over 1,000 years, and the country's cheeses are known for their quality and diversity. Italian towns take great pride in their characteristic cheeses, and many have been recognised as Denominazione di Origine Protetta (DOP) products for their high quality, local production, and traditional recipes.
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Switzerland: famous for its holey cheeses, like Emmental and Gruyere
Switzerland is famous for its holey cheeses, like Emmental and Gruyere, and its cheese fondue. Swiss cheesemaking has evolved over the centuries, from cottage cheese-like styles to the introduction of rennet in the 15th century, leading to the creation of many of the hard cheeses Switzerland is renowned for. From 1914 until 1999, the Swiss cheese industry was dominated by the Cheese Union, which controlled all aspects of cheese production, marketing, and export. When the organization disbanded, cheesemakers felt free to experiment with new varieties of cheese, and today there are more than 500 varieties of Swiss cheese made each year.
Emmentaler, or Emmental, is one of Switzerland's most famous cheeses. Named for the Emme Valley in the German-speaking canton of Bern, Emmentaler has been made from raw cow's milk in this region since the 12th century. It has a mild and nutty flavor, and its large holes are formed during the fermentation process. Emmentaler is a superb melting cheese, making it an excellent choice for fondue or grilled meats.
Gruyere is another classic Swiss cheese with a complex flavor profile that pairs well with a wide range of flavors, including fresh cherries, apricots, hazelnuts, wildflower honey, and wholegrain mustard. It has been made in the Appenzellerland region of northeast Switzerland for more than 700 years. The secret to its unique flavor and texture is the herbal brine of wine, herbs, spices, and occasionally brandy, which is rubbed on the exterior of the wheel as it begins maturation.
Switzerland is also known for raclette cheese, which is often melted and served with potatoes, pickles, and onions, as well as fondue cheeses. In addition to these well-known varieties, Switzerland has a long history of cheesemaking, with some cheeses dating back to the 1st century, such as Sbrinz, which is made in central Switzerland from raw Swiss Brown cow's milk.
Switzerland's cheese culture is highly regarded, and its impact on the world of cheese is undeniable. While taste preferences may vary, Switzerland's rich dairy tradition and diverse range of cheeses certainly earn it a place among the top cheese-producing countries in the world.
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UK: a high number of Google searches for cheese, with cheddar most popular
The UK has a strong claim to be considered one of the top cheese-loving nations in the world. While France, Italy, Switzerland, and the Netherlands are all countries with a strong cheese culture, the UK has a high number of Google searches for cheese, with cheddar being the most popular.
According to Mintel, the UK has the same number of Google searches per year as France, but with a smaller population, indicating a high level of interest in cheese. Cheddar is the most popular variety, with 70% of British consumers purchasing it, and 36% buying regional British cheeses. This preference for local cheeses is reflected in the UK's trade value per capita of $2.15, which is relatively low for a nation with such a clear interest in cheese.
The UK's love for cheese is expected to continue growing, with sales projected to reach £4.5 billion by 2028, a 44% increase over the previous five years. This growth in popularity may be due to the wide variety of cheeses available in the UK, with 261 native cheeses, including famous varieties like Cheddar, Stilton, and Wensleydale.
While some may argue that France, with its rich history of cheese contributions, or the Netherlands, with its high per-capita cheese imports, is the cheesiest nation, the UK's high search interest, preference for local cheeses, and growing sales indicate that it is a strong contender for the title of the country with the best cheese.
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Netherlands: a high importer of cheese, with global favourites like Gouda and Edam
The Netherlands has a strong cheese culture, with a particular focus on two globally popular varieties: Gouda and Edam. In 2023, the Netherlands was the world's fifth-largest importer of cheese, bringing in $2.11 billion worth of cheese. The country primarily sources cheese from Germany, Belgium, Ireland, France, and Denmark.
Gouda cheese, named after the city of Gouda in South Holland, is one of the most popular and produced cheeses worldwide. It is a creamy, yellow cow's milk cheese that can be made industrially or in the traditional manner by farmers producing "boerenkaas" (farmer's cheese). Gouda's flavour profile varies with age, ranging from mild and creamy to harsh and acidic, sometimes taking on a butterscotch flavour if aged over two years. Cubes of Gouda are often served as a snack with Dutch mustard or beer in traditional Dutch Brown Bars.
Edam cheese, on the other hand, is a mild-flavoured cheese that goes well with fruit, crackers, and bread. It is commonly used in Indonesian dishes such as roti bakar, kue cubit, and pannenkoek. Edam is also popular in the Philippines during Christmas and is known as "queso de bola". In the Mexican state of Yucatán, it is prepared as "queso relleno" (stuffed cheese).
The Netherlands has a significant impact on the world of cheese, and its cheeses are well-regarded by cheese enthusiasts worldwide.
