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CHEESE has played a vital role in human civilisation for thousands of years, serving as both a staple food and a culinary delight. From ancient times to the present day, cheese has evolved into a myriad of forms, each with unique characteristics reflecting the region from which it hails. Today, on Cheese Day, we celebrate this versatile food by mapping out some of the most distinctive local cheeses from around the world. This compendium aims to introduce you to the rich diversity of cheeses globally, offering a glimpse into their origins, production methods, and cultural significance.
Argentina | Queso Azul (keh-so ah-sool)
Queso Azul is Argentina’s blue cheese, made primarily from cow's milk. It undergoes a moulding process similar to Roquefort, resulting in a creamy texture and tangy flavour. This cheese is typically aged for several months, developing a rich taste profile. It is often crumbled over salads or melted into sauces.
Australia | King Island Dairy Roaring Forties Blue
Produced on King Island, Tasmania, this blue cheese is made from cow’s milk. Named after the strong westerly winds in the region, it is wrapped in wax, allowing it to age and develop a moist, creamy texture with a sweet, nutty flavour. It pairs excellently with honey and figs.
Austria | Tiroler Bergkäse (tee-roh-ler berg-kay-seh)
This cheese from the Tyrol region is made from cow’s milk. It is aged for several months, resulting in a hard texture and a strong, tangy flavour. Tiroler Bergkäse is often enjoyed with bread and wine or used in cooking traditional Austrian dishes.
Belgium | Limburger
Limburger is a famous Belgian cheese known for its pungent aroma, made from cow’s milk. It has a soft texture and a robust flavour, often enjoyed on rye bread with onions and mustard. The cheese is aged for about three months, which contributes to its distinctive smell.
Brazil | Queijo Minas (kay-joo mee-nas)
Originating from the state of Minas Gerais, this cheese is made from cow’s milk. It comes in two varieties: fresh (frescal) and aged (curado). The fresh version is soft and mild, while the aged version has a stronger flavour and a firmer texture. It is commonly used in Brazilian pastries and snacks.
Canada | Oka
Oka cheese, originating from Quebec, is made from cow’s milk. It has a semi-soft texture with a distinctive rind and a nutty, fruity flavour. The cheese is aged for about two months and is often served with fruits or used in poutine, a Canadian dish of fries, cheese curds, and gravy.
China | Rushan (roo-shahn)
Also known as "milk fan," this cheese from Yunnan province is made from cow’s milk. It is traditionally shaped into thin sheets and grilled or fried until crispy. Rushan has a mild, milky flavour and is often eaten as a snack or served with sugar.
Denmark | Danablu (dah-nah-bloo)
Danablu, or Danish Blue, is a cow’s milk cheese with blue veins. It is aged for eight to twelve weeks, developing a creamy texture and a sharp, salty flavour. It is commonly crumbled over salads, used in dressings, or enjoyed with fruits and nuts.
Egypt | Domiati (doh-mee-ah-tee)
Domiati is a soft white cheese made from cow’s or buffalo’s milk, often brined. It is a staple in Egyptian cuisine, known for its salty taste and creamy texture. It is typically used in sandwiches, salads, or eaten as a table cheese.
France | Roquefort (roke-for)
Roquefort is a renowned blue cheese made from sheep’s milk, aged in the limestone caves of Roquefort-sur-Soulzon. It has a creamy, crumbly texture and a strong, tangy flavour. This cheese is often enjoyed with bread, pears, or in dressings and sauces.
Germany | Allgäuer Emmentaler (al-goy-er em-men-tah-ler)
This cheese from the Allgäu region is made from cow’s milk. It is similar to Swiss Emmental, with a mild, nutty flavour and characteristic holes. Aged for at least four months, it is commonly used in fondue, sandwiches, or as a table cheese.
Greece | Feta (feh-tah)
Feta is a brined white cheese made primarily from sheep’s milk or a mixture of sheep’s and goat’s milk. It has a crumbly texture and a tangy, salty flavour. Feta is often used in salads, pastries, and Greek dishes such as spanakopita.
India | Paneer (puh-neer)
Paneer is a fresh, non-aged cheese made from cow’s or buffalo’s milk. It has a firm texture and a mild flavour, making it versatile in Indian cuisine. Paneer is often used in curries, grilled, or served in desserts like rasgulla.
Italy | Parmigiano-Reggiano (par-mee-jah-noh reh-jah-noh)
Known as the “King of Cheeses,” this hard cheese is made from cow’s milk and aged for a minimum of 12 months. It has a granular texture and a rich, nutty flavour. Parmigiano-Reggiano is commonly grated over pasta, risotto, or enjoyed in chunks with balsamic vinegar.
Japan | Sakura Cheese (sah-koo-rah)
Sakura cheese is a unique Japanese cheese flavoured with cherry blossoms. Made from cow’s milk, it has a soft texture and a subtle floral aroma. The cheese is often served as a delicacy, paired with sake or enjoyed with crackers.
Mexico | Queso Oaxaca (keh-so wah-hah-kah)
Also known as "Oaxaca cheese," this cheese is similar to mozzarella and made from cow’s milk. It has a stringy texture and a mild, buttery flavour. Queso Oaxaca is commonly used in quesadillas, empanadas, and other Mexican dishes.
Netherlands | Gouda (how-duh)
Gouda is one of the oldest and most popular cheeses from the Netherlands, made from cow’s milk. It comes in various stages of ageing, from young (jong) to very old (overjarig), with a mild to robust flavour. Gouda is versatile, used in sandwiches, cooking, or eaten on its own.
Norway | Brunost (broon-oost)
Brunost, or "brown cheese," is a caramelised whey cheese made from cow’s or goat’s milk. It has a distinctive sweet, fudge-like flavour and a smooth texture. Brunost is traditionally sliced thin and enjoyed on bread or waffles.
Poland | Oscypek (oh-skee-peck)
Oscypek is a smoked sheep’s milk cheese from the Tatra Mountains. It has a firm texture and a salty, smoky flavour. This cheese is often grilled and served with cranberry sauce or used in traditional Polish dishes.
Portugal | Queijo da Serra (kay-joo dah seh-rah)
Made from sheep’s milk, this cheese from the Serra da Estrela region has a soft, buttery texture and a rich, tangy flavour. It is typically aged for a few months and often enjoyed with bread or used in local dishes.
Spain | Manchego (man-che-go)
Manchego is a famous Spanish cheese made from sheep’s milk, aged for varying lengths of time. It has a firm texture and a nutty, slightly sweet flavour. Manchego is often served with quince paste, nuts, or used in tapas.
Switzerland | Gruyère (groo-yehr)
Made from cow’s milk, Gruyère is known for its smooth texture and complex flavour. Aged for several months, Gruyère develops a slightly grainy texture and a nutty, slightly sweet taste. It is a key ingredient in fondue and French onion soup, and is also enjoyed on its own or in sandwiches.
Turkey | Tulum (too-loom)
Tulum is a traditional Turkish cheese made from goat’s or sheep’s milk, often aged in goat skins. It has a crumbly texture and a tangy, slightly salty flavour. This cheese is commonly used in salads, pastries, and as a table cheese, adding a unique taste to various dishes.
United Kingdom | Stilton
Stilton, often referred to as the "King of English Cheeses," is a blue cheese made from cow’s milk. It is aged for about nine weeks, developing a rich, creamy texture and a strong, tangy flavour with blue veining. Stilton is traditionally enjoyed with crackers, bread, and a glass of port.
United States | Monterey Jack
Monterey Jack, originating from California, is a semi-hard cheese made from cow’s milk. It has a mild, buttery flavour and a smooth texture. This cheese is versatile, commonly used in sandwiches, burgers, and Mexican dishes such as quesadillas and enchiladas.
Venezuela | Queso de Mano (keh-so deh mah-noh)
Queso de Mano is a traditional Venezuelan cheese made from cow’s milk. It has a soft, stretchy texture similar to mozzarella and a mild, slightly salty flavour. This cheese is often used in arepas, a popular Venezuelan dish of cornmeal cakes filled with various ingredients.
We hope you found this compendium of cheese from around the world both enjoyable and informative. May it inspire you to explore and sample a wide array of cheeses, beyond the popular varieties, and appreciate the rich diversity and cultural significance of this beloved food.
