Patrick Oconnell
Cheese is a beloved food for many, offering a variety of flavours, textures, and aromas. While the best cheese is subjective, some countries are renowned for their cheese-making expertise and diversity. France, for example, has over 400 varieties of cheese, including classics like Camembert, Brie, Comte, and Roquefort, and regional specialties like Bleu d'Auvergne, Reblochon and Cantal. Italy is also celebrated for its abundance of quality cheeses, such as Mozzarella di Bufala, Parmigiano Reggiano, and Gorgonzola, which pair perfectly with pasta. Switzerland is known for its hard cheeses, like Emmental and Gruyere, the latter of which has won at the World Cheese Awards multiple times. The Netherlands boasts emblematic cheeses like Gouda and Edam, while the UK is famous for its Cheddar and Stilton. The US, specifically Wisconsin and Vermont, also produces exceptional cheeses, and New York City has been ranked as the top cheese destination in the country.
| Characteristics | Values |
|---|---|
| Number of distinct cheese types | France: 400+ |
| World Cheese Award winners | Switzerland, Spain, Germany, Belgium, the USA, the Netherlands, England, Italy, France |
| Varieties | France: Camembert, Brie, Beaufort, Comte, Camembert, Roquefort, Beaufort; Italy: Gorgonzola, pecorino Romano, Parmesan; England: Cheddar, Gorwydd Caerphilly; Norway: Kraftkar; Netherlands: Edam, Gouda; Mexico: Oaxaca; Croatia: Paški Sir; Switzerland: Gruyere; Germany: Quark |
| Cheese-making history | France, Switzerland, Poland, Hungary |
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What You'll Learn
- France: Home to over 400 varieties of cheese, including Brie, Camembert, and Comte
- Italy: Famous for Parmigiano Reggiano, Mozzarella di Bufala, and Gorgonzola
- Switzerland: Known for its hard cheeses, fondue, and Emmental
- The Netherlands: Gouda and Edam are two of the country's most famous exports
- The UK: Cheddar, Stilton, and Double Gloucester are some of the UK's most beloved cheeses
France: Home to over 400 varieties of cheese, including Brie, Camembert, and Comte
France is a country synonymous with cheese. With over 400 distinct types of cheese produced across the country, France boasts the most extensive cheese-making tradition in the world. French cheeses are renowned worldwide for their quality, variety, and rich history. The cheese-making process in France often involves artisanal techniques and strict regulations to ensure the highest quality, and the country's cheese culture is deeply ingrained in its culinary heritage.
Some of the most famous French cheeses include Brie, a soft and creamy cheese with a white, bloomy rind and a rich, earthy mushroom flavour that gets stronger with age. Another classic French cheese is Camembert, which is almost identical to Brie but typically made in smaller wheels in the Normandy region. Comte, or Comté, is another well-known French cheese characterised by its nutty flavour. These cheeses are staples of French cuisine and can be found on tables across the country.
In addition to these famous varieties, France offers a plethora of other cheeses that showcase the country's diverse regions and culinary traditions. For example, Roquefort is a tangy blue cheese that originates from France and has a unique flavour that sets it apart from other blue cheeses. France is also known for its melted cheese specialities, such as fondue and raclette, which are beloved by many.
When it comes to cheese, France is undoubtedly a powerhouse, and its cheeses are enjoyed not only within the country but also globally. French cheeses have influenced other cheese-making traditions worldwide, and the country's contribution to the history of cheese is undeniable. So, whether you're indulging in a creamy Brie, a buttery Camembert, or a nutty Comte, you're experiencing a piece of France's rich culinary heritage.
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Italy: Famous for Parmigiano Reggiano, Mozzarella di Bufala, and Gorgonzola
Italy is famous for its mouth-watering cheeses, including Parmigiano Reggiano, Mozzarella di Bufala, and Gorgonzola. Each of these cheeses has a unique character and a rich history, making Italy a must-visit destination for cheese enthusiasts.
Parmigiano Reggiano, or ""King of Cheeses," is a hard, granular cheese produced from cow's milk in the Emilia-Romagna region. It has a complex flavour profile, ranging from nutty to fruity, with a hint of butterscotch. Parmigiano Reggiano has a long history, dating back to the Middle Ages, and is a key ingredient in many Italian dishes, such as pasta and risotto.
Mozzarella di Bufala, on the other hand, is a soft, creamy cheese made from the milk of water buffalo in the southern regions of Italy, especially Campania. This cheese has a delicate, milky flavour and a tender texture, making it a perfect addition to pizzas and salads. The traditional method of crafting Mozzarella di Bufala involves stretching and shaping the curd by hand, ensuring a smooth and elastic consistency.
Gorgonzola, a blue-veined cheese, offers a distinctively strong and tangy flavour. It is produced across Northern Italy, particularly in Piedmont and Lombardy. Gorgonzola has a long history, with its roots tracing back to the 9th century. This cheese is made from cow's milk and comes in two varieties: Gorgonzola Dolce, which is creamy and mild, and Gorgonzola Naturale, which has a firmer texture and a more intense flavour.
Italian cheeses are renowned for their quality and diversity, reflecting the country's rich culinary heritage. Italy's climate and geography contribute to the unique characteristics of its cheeses, and local traditions and craftsmanship are passed down through generations, ensuring the consistent excellence of these beloved products.
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Switzerland: Known for its hard cheeses, fondue, and Emmental
Switzerland has a rich history of cheesemaking, dating back to 2500 BC when dairy farming was first introduced to the region. Over the centuries, Swiss cheesemaking has evolved from cottage cheese-like styles to the creation of many hard cheeses, for which the country is renowned. Switzerland is known for its hard cheeses, fondue, and Emmental, with over 500 varieties of cheese made in the country each year.
Swiss-type cheeses are technically "cooked", made using thermophilic lactic fermentation starters, incubating the curd at a high temperature of 45°C or more. They are then pressed to expel excess moisture, resulting in a firm but elastic texture and a nutty, buttery flavour.
One of Switzerland's most famous cheeses is Gruyère, which has won the World Cheese Awards more times than any other cheese. This complex cheese pairs well with fresh cherries, apricots, hazelnuts, wildflower honey, and wholegrain mustard. It is made in the Appenzellerland region of northeast Switzerland and is characterised by the herbal brine rubbed on the exterior of the wheel as it matures.
Another bold Swiss cheese is Appenzeller, which has a spicy, herbaceous, and floral personality. It is distinguished by its deep, intense, savoury flavours and a lingering finish. Raclette du Valais is a variety of cheese produced in the Swiss Alps that is used to make the famous melted cheese dish, raclette, which has been a popular dish since the 16th century.
Switzerland's contribution to the world of cheese is undeniable, with its diverse range of flavours and textures, and its long history of cheesemaking traditions.
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The Netherlands: Gouda and Edam are two of the country's most famous exports
The Netherlands is the world's biggest exporter of cheese, producing around 650,000,000 kilos of cheese a year, two-thirds of which is exported to other countries. The Dutch have a long history of cheese-making, with cheese-making equipment dating back to 200 BC. The country is particularly famous for its Gouda and Edam cheeses, with the former being the Netherlands' most-produced and most-exported cheese. Gouda is made from cows' milk and is named after the city where it is made. It can range from semi-hard to hard cheese with a nutty flavor that gets sweeter the longer it ages. Older Goudas also develop "cheese crystals," which are white speckles in the otherwise golden cheese that add a delightfully crunchy and salty flavor.
Edam is the Netherlands' second most popular cheese, making up nearly a third of all cheese production in the country. It is commonly recognizable abroad due to its red paraffin coating, which, due to its excellent preservation qualities, made it the world's most popular cheese from the 14th to 18th centuries. Like Gouda, it is a semi-hard cheese that intensifies in flavor and hardness as it ages. It also has a significantly lower fat content than many other traditional cheeses and a mild, salty taste that appeals to a wide range of palates.
The cities of Gouda and Edam are home to some of the Netherlands' most famous cheese markets, where cheese makers in historic costumes bring their massive wheels of cheese to be weighed and sold. These markets, which date back to the 17th century, showcase the country's rich cheese-making traditions and offer visitors a unique glimpse into the world of Dutch cheese.
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The UK: Cheddar, Stilton, and Double Gloucester are some of the UK's most beloved cheeses
The UK is known for producing some of the world's best-loved cheeses, with English cheeses making up 25% of the top 16 Super Golds at the World Cheese Awards. While France, Italy, Switzerland, and the US are also renowned for their cheese, the UK more than holds its own. Cheddar, Stilton, and Double Gloucester are some of the UK's most beloved cheeses, but there are over 750 varieties produced in Britain today.
Cheddar is the most famous cheese in the world, and while it is now produced in many places, including the US and Canada, the town of Cheddar in the UK is known for its "real-deal cheddar goodness." Pitchfork, a traditional cloth-bound cheddar handmade in Somerset, is a full-flavoured, moist, and succulent cheese with hints of tropical fruit. Keen's Cheddar is another award-winning variety, a world away from the mass-produced blocks found in supermarkets.
Stilton is another iconic UK cheese, with strict guidelines dictating that it must be made in certain counties to a particular recipe and hand-ladled into presses. Beauvale, a modern cheese made by a long-standing Stilton producer, is the British answer to Gorgonzola, with a creamy, soft texture and a mild blue flavour. Stichelton, made with unpasteurised milk, is another modern variety that has been deemed even better than traditional Stilton, with a creamy, tangy result.
Double Gloucester is another classic English cheese, with a history dating back to the 16th century. While it is similar to its cousin, Single Gloucester, it has a higher fat content, giving it a richer, fuller flavour. Traditionally made with milk from Gloucester cattle, this cheese has a springy, crumbly texture and a slightly sweet, nutty taste.
While these three cheeses are among the UK's most famous exports, there are many other varieties worth mentioning, including Cheshire, Wensleydale, and Stinking Bishop. With so many delicious options, it's no wonder that the UK is considered one of the best cheesemaking nations in the world.
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Frequently asked questions
There is no definitive answer to this question, as it is subjective and varies according to individual taste preferences. However, France is often considered a top contender due to its diverse range of cheeses and rich history of cheese-making.
Yes, several countries are recognised for their valuable contributions to the cheese world. These include Italy, Switzerland, the Netherlands, the UK, the US, and Spain. Each of these countries offers a unique variety of cheeses that are enjoyed globally.
Yes, within the US, cities like New York, Chicago, Madison, and Milwaukee are known for their cheese scenes. These cities offer a range of cheese varieties and have passionate cheese communities.
