Kamil Perry
There are many countries that are renowned for their cheese production, including Italy, Switzerland, Belgium and Spain. Italy is famous for its mozzarella, parmesan, gorgonzola and burrata, while Switzerland is known for its top-quality hard cheeses. Belgium, better known for its chocolates and waffles, produces a variety of cheeses including Herve, Chimay, Brugge, Passendale and Maredsous. Spain is also a country with rich gastronomic traditions, and one of its most famous cheeses is Manchego, made from the milk of manchega sheep.
| Characteristics | Values |
|---|---|
| Country | Italy, Switzerland, Belgium, Spain |
| Cheese | Mozzarella di Bufala, Parmigiano Reggiano, Pecorino Romano, Gorgonzola, Burrata, Taleggio, Grana Padano, Fontina, Asiago, Pecorino Toscano, Herve, Chimay, Brugge, Passendale, Maredsous, Manchego |
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What You'll Learn
Italy: Mozzarella di Bufala, Parmigiano Reggiano, Gorgonzola, Burrata, Taleggio, Grana Padano, Fontina, Asiago, and Pecorino Toscano
Italy is a must-visit for cheese lovers. The country is known for its famous cheeses, including Mozzarella di Bufala, a fresh, creamy cheese made from buffalo milk, and Parmigiano Reggiano, often called "Parmesan", a hard, grainy cheese that's been aged for several years to develop a deep, salty flavour. Other well-known Italian cheeses include Gorgonzola, a soft and creamy blue-veined cheese, and Burrata, made in Puglia, which is deliciously creamy.
In addition to these famous cheeses, Italy also boasts a wealth of lesser-known regional cheeses that are worth discovering. These include Taleggio, Grana Padano, Fontina, Asiago, and Pecorino Toscano.
Italian cheeses can be enjoyed anywhere in the country, whether you visit Lombardy, Campania, or Puglia. Each region offers a unique cheese experience to discover and savour.
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Switzerland: top-quality hard cheeses
Switzerland is renowned for its top-quality hard cheeses, offering an exceptional taste experience. The country's cheeses are known for their exceptional quality and unique flavour profiles.
One of the most famous Swiss cheeses is Gruyère, a hard, nutty cheese with a slightly sweet flavour. It is often used in cooking, particularly in dishes such as fondue and quiche. Another well-known Swiss cheese is Emmentaler, also known as Swiss cheese. It is a semi-hard cheese with a mild, nutty flavour and distinctive large holes.
In addition to these more widely known varieties, Switzerland also produces a range of other hard cheeses that are lesser-known but equally delicious. One such example is Appenzeller, a hard cheese with a complex flavour profile that includes notes of fruit and nuts. It is often enjoyed as a table cheese or used in cooking, adding a unique depth of flavour to dishes.
Switzerland's cheese-making tradition is deeply rooted in the country's culture and history. The country's mountainous terrain and rich dairy industry provide the ideal conditions for producing high-quality hard cheeses. Swiss cheesemakers are known for their attention to detail and commitment to traditional methods, resulting in consistently excellent products that are enjoyed by locals and visitors alike.
Whether you're a cheese connoisseur or simply looking to explore new flavours, Switzerland's top-quality hard cheeses are definitely worth discovering. From classic varieties like Gruyère and Emmentaler to lesser-known gems like Appenzeller, there's something to suit every taste. So, if you're planning a trip to Switzerland, be sure to add some cheese tasting to your itinerary!
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Belgium: Herve, Chimay, Brugge, Passendale, and Maredsous
Belgium, better known for its chocolates and waffles, is a great destination for cheese lovers. Although Belgian cheese production may be more constrained than in other European countries, the country still offers a selection of delicious cheeses that are well worth discovering. One of Belgium's most emblematic cheeses is Herve. Originating in the Herve region, this soft cheese is made from raw cow's milk. It has a creamy texture and a powerful, slightly spicy flavour. It is traditionally matured in damp cellars, giving it its unique flavour profile and a natural greyish rind. As well as Herve, Belgium features a variety of other cheeses, including Chimay, Brugge, Passendale and Maredsous.
Italy is another must-visit country for cheese lovers. Whether you visit Lombardy, Campania or Puglia, you can enjoy a unique cheese experience to discover and savour anywhere in the country. Among the most famous Italian cheeses is Mozzarella di Bufala, a fresh, creamy cheese made from buffalo milk. Parmigiano Reggiano, often called “Parmesan,” is a hard, grainy cheese that’s been aged for several years to develop a deep, salty flavour. Pecorino Romano, made from sheep’s milk, is full-bodied and piquant, ideal for spicing up Italian dishes. Gorgonzola, a soft and creamy blue-veined cheese, is a must for blue cheese lovers, while Burrata, made in Puglia, is deliciously creamy. Italy also has a wealth of other, lesser-known regional cheeses, such as Taleggio, Grana Padano, Fontina, Asiago and Pecorino Toscano.
Switzerland is renowned for its top-quality hard cheeses, offering an exceptional taste experience.
Spain is also a country with rich gastronomic traditions, and cheese is no exception. One of the most famous Spanish cheeses is Manchego, made from the milk of manchega sheep. A hard cheese with a distinctive flavour, it is often matured to develop rich aromas and a crumbly texture.
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Spain: Manchego
Spain is a country with rich gastronomic traditions, and cheese is no exception. One of the most famous Spanish cheeses is Manchego, a hard cheese with a distinctive flavour. It is made from the milk of Manchega sheep, a breed native to the Iberian Peninsula. The cheese is aged between 60 days and 2 years, and its colour varies from white to ivory-yellow. The inedible rind ranges from yellow to brownish-beige.
Manchego has a firm and compact consistency, and a buttery texture. It often contains small, unevenly distributed air pockets. The cheese is slightly granular, with notes of almonds and caramel. It is frequently served on its own in perfectly thin triangles, as it is delicious on its own. As it ages, Manchego becomes drier, crumblier and more crystalline.
Manchego cheese has been made in Spain since the Bronze Age, and was even referenced in Miguel de Cervantes' literary classic, *Don Quixote*. The cheese is made using milk gathered only during April, May and June, when ewes graze across the pastures of Spain's La Mancha region. The sheep are notorious for producing small quantities of milk, with each ewe averaging just 26 gallons of milk per year.
The designation 'queso manchego' is protected under Spain's denominación de origen regulatory classification system, and the cheese has been granted Protected Designation of Origin (PDO) status by the European Union.
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France: Brie, Camembert, and Roquefort
France is often considered the best country for cheese, with between 1,000 and 1,600 varieties. Brie, Camembert and Roquefort are three of the most famous French cheeses.
Brie is easily the most popular French cheese, with its signature white rind. There are ample varieties of Brie made in France and worldwide, including Brie with truffles, as well as double or triple cream Bries. For the best quality, opt for the AOC/AOP Brie de Meaux or Brie de Melun. Brie de Meaux is known as the “Queen of Cheeses”. The outside rind is a bit firm and the inside is soft and creamy.
Camembert is one of the first cheeses we associate with France, and it tops many lists of the best French cheeses. This cheese comes from Normandy, in the northwestern tip of France, where plentiful rain, gentle sun, and humidity produce the nutritious grass on which the Normandy cows feed.
Roquefort is a popular French blue cheese. It is made from sheep's milk and has a distinctive strong flavour.
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Frequently asked questions
There are many countries that are famous for their cheese production, including Italy, Belgium, and Spain.
Mozzarella di Bufala, Parmigiano Reggiano, Pecorino Romano, Gorgonzola, and Burrata are all famous Italian cheeses.
Belgium is known for its Herve cheese, a soft cheese made from raw cow's milk and matured in damp cellars.
