I did warn you in my toast, er..., post about bread that I was going to follow up with one about cheese. I still believe that cheese and bread together are possibly the ultimate combo. As it was with bread, cheese is one of the most beloved foods around the world, with each region crafting its own unique varieties that reflect local traditions, climates, and ingredients.
From soft and creamy to hard and sharp, cheese has a rich history that dates back thousands of years. We previously traveled the globe looking at bread and now we do the same for cheese as I explore 21 iconic cheeses from different countries, each with its own story and cultural significance. Just for fun, and to save me from writing a separate blog, I've added a wine pairing for each entry. All images by Author.
1. France – Roquefort
Roquefort, often called the “King of Cheeses,” is a blue cheese made from sheep’s milk and aged in the Combalou caves of southern France. According to legend, a young shepherd left his lunch of bread and cheese in a cave to chase after a girl. When he returned weeks later, his forgotten cheese had developed the characteristic blue veins that give Roquefort its distinct flavor. I personally hated this cheese until just recently. I always found it too, pungent I guess would be the best word. After a couple of recent trips to France I've softened on my position though and will eat it, but it is certainly not the "King" in my opinion.
This cheese is deeply tied to French culinary heritage and is protected by AOC (Appellation d'Origine Contrôlée) status, meaning only cheese aged in the designated caves can be called Roquefort. With its strong, tangy flavor and creamy texture, Roquefort is often enjoyed crumbled over salads, paired with wine, or spread on rustic bread.
Wine Pairing: Sauternes (sweet white wine) or Port
The sweetness of Sauternes or a rich Port balances the intense saltiness and sharp flavor of Roquefort.
2. Italy – Parmigiano-Reggiano
France has their King but Italy has a King to match. Parmigiano-Reggiano, a.k.a. the “King of Italian Cheeses,” is a hard, aged cheese made from cow’s milk. Dating back to the 12th century in the Emilia-Romagna region, this cheese is carefully aged for at least 12 to 36 months, resulting in its signature nutty, savory flavor and granular texture. I have visited a Parmesan Dairy in Modena and it was truly amazing to see the process and to taste the product. My favorite pasta recipe utilizes both this cheese and the Pecorino Romana- Spaghetti Cacio e Pepe (cheese and black pepper). So simple, so delish.
Parmigiano-Reggiano holds DOP (See Comté entry below for a more detailed explanation on these designations) status, ensuring it’s made according to strict traditional methods. The cheese is commonly grated over pasta, salads, and risottos, and is also enjoyed in chunks paired with balsamic vinegar or wine, representing the essence of Italian cuisine.
Wine Pairing: Chianti or Barolo (full-bodied red wines)
The bold, tannic structure of Chianti or Barolo pairs well with the nutty, savory notes of aged Parmigiano-Reggiano.
Side note on Barolo which I find is the best wine you can buy. Barolo is made exclusively from the Nebbiolo grape. This grape variety is native to the Piedmont region of Italy, where Barolo is produced. Nebbiolo is known for its high tannins, high acidity, and distinctive flavors, which often include notes of cherries, roses, tar, and truffles. Barolo wines are renowned for their complexity and aging potential, often requiring several years of aging to reach their full expression.
There is a small spot in Dobbs Ferry, New York, called Caffe Latte where I used to go. The owner, Basilio Colaizzi, was a wonderful spirited Italian who almost always had a glass of Barolo on the go if was past lunchtime. Once he got to know you he'd even pour you a little tipple now and then and that was how I was introduced to the wine. He was such a benevolent person (unless you asked for an iced coffee), and sadly he passed away a couple of years ago but his life was celebrated by the many who knew and loved him. Grazie Basilio!
3. Switzerland – Gruyère
Gruyère is a hard, yellow cheese named after the town of Gruyères in Switzerland. It has been produced in the region since at least the 12th century and is known for its nutty, slightly sweet flavor. The cheese is aged for several months, developing a firm yet creamy texture with small holes.
Gruyère is a key ingredient in classic Swiss dishes such as fondue and croque-monsieur. In Swiss culture, sharing a pot of fondue made with Gruyère is a social experience, symbolizing friendship and community during cold winter months.
Wine Pairing: Riesling or Pinot Noir
The slight sweetness of Riesling complements Gruyère’s nutty flavor, while Pinot Noir’s acidity cuts through its creaminess.
4. Greece – Feta
Feta is a crumbly, tangy cheese traditionally made from sheep’s milk (or a mix of sheep and goat’s milk) in Greece. With roots dating back to ancient times, feta is often aged in brine, giving it its characteristic salty, tangy flavor.
Feta is an essential part of Greek cuisine, featured in dishes like Greek salads, spanakopita (spinach pie), and served with olives and fresh vegetables. It represents the simplicity and freshness of Mediterranean diets, making it a beloved cheese across the world.
In Greece and Türkiye this cheese is often part of a very healthy and simple breakfast, although in Türkiye the cheese is called beyaz peynir (white cheese) but it is almost identical to Feta.
Wine Pairing: Assyrtiko or Sauvignon Blanc
The crisp acidity of Assyrtiko or Sauvignon Blanc balances the salty, tangy character of feta.
5. Netherlands – Gouda
Gouda is one of the oldest recorded cheeses, first mentioned in the 12th century in the Netherlands. Made from cow’s milk, Gouda is a semi-hard cheese known for its smooth texture and mild, buttery flavor. Younger Gouda is soft and creamy, while aged varieties become firmer with a caramel-like sweetness.
The Dutch often enjoy Gouda with bread, fruit, or as part of a cheese board, reflecting their tradition of simple, hearty snacks. The city of Gouda still hosts traditional cheese markets, celebrating this cheese’s historical significance.
Fun Fact: This is probably one of the most mispronounced foods in the world (the other being bruschetta - it's 'brewsketta' TYVM). Americans say 'Goo-dah'. Brits say 'Gow-dah'. The real way to pronounce it, i.e. the Dutch way? It's akin to 'Howdah' but you need a guttural sound just before the H. Have a listen...
Wine Pairing: Chardonnay (unoaked) or Merlot
Younger Gouda pairs well with Chardonnay’s bright acidity, while aged Gouda goes beautifully with a soft, fruity Merlot.
6. Spain – Manchego
Manchego is a firm, buttery cheese made from the milk of Manchega sheep in the La Mancha region of Spain. It is one of the most celebrated cheeses in Spain, with records dating back to the time of Don Quixote. The cheese is typically aged between 2 to 12 months, developing a nutty, slightly tangy flavor and a firm, crumbly texture.
Manchego is protected by DOP (Denominación de Origen Protegida) status, ensuring it’s made with traditional methods. It is commonly served with quince paste (membrillo), olives, or cured meats, showcasing the simplicity and rich flavors of Spanish cuisine. I really quite like Manchego and Trader Joes has a great little Spanish Cheese Tapas sampler with it, Iberico and Cabera al Vino that I pick up periodically.
Wine Pairing: Tempranillo or Rioja
The robust, earthy flavors of Tempranillo or Rioja match well with the nutty and tangy profile of aged Manchego.
7. United Kingdom – Cheddar
Cheddar cheese originated in the village of Cheddar in Somerset, England, dating back to at least the 12th century. This firm, cow’s milk cheese is known for its sharp, tangy flavor, which intensifies with age. Traditional cheddar is naturally aged and wrapped in cloth, giving it a complex flavor profile and a firm, crumbly texture.
Cheddar has become one of the most popular cheeses worldwide, used in countless dishes from cheese boards to grilled sandwiches. Its versatility and robust flavor have made it a staple in British cuisine, representing comfort and tradition.
Wine Pairing: Cabernet Sauvignon or Vino Nobile di Montepulciano
The sharp, tangy flavor of aged Cheddar is complemented by the bold tannins and dark fruit flavors of Cabernet Sauvignon or Vino Nobile di Montepulciano.
8. France – Brie
If France has the so-called King it might as well have the Queen. Brie, known as the “Queen of Cheeses,” is a soft, creamy cheese made from cow’s milk. Originating in the Brie region near Paris, this cheese has been beloved since the Middle Ages and was even used as a form of tribute to French kings. Brie has a soft white rind that is edible, encasing a buttery interior that ripens over time. I personally don't like the rind. Too chewy, bleah.
In French culture, Brie is often enjoyed with a baguette, fresh fruits, and wine. It represents the elegance and indulgence of French dining, making it a staple at gatherings and celebrations.
Wine Pairing: Champagne or Chardonnay (lightly oaked)
The effervescence of Champagne or the subtle oakiness of Chardonnay balances Brie’s rich, buttery texture.
9. Mexico – Queso Oaxaca
Queso Oaxaca, also known as quesillo, is a string cheese originating from the state of Oaxaca in southern Mexico. Made from cow’s milk, it has a mild, milky flavor and a stretchy, mozzarella-like texture, achieved through a process called pasta filata (similar to how mozzarella is made).
Queso Oaxaca is a popular ingredient in Mexican cuisine, particularly for making quesadillas, tacos, and enchiladas. It reflects the vibrant, flavorful traditions of Mexican street food and is a staple in homes throughout the country.
Wine Pairing: Pinot Grigio or Albariño
The light, crisp acidity of Pinot Grigio or Albariño complements the mild, milky flavor of Queso Oaxaca.
10. Norway – Gjetost (Brunost)
Gjetost, also known as Brunost, is a traditional Norwegian cheese made from whey, milk, and cream, giving it a caramelized brown color and sweet, fudge-like taste. It’s traditionally made with goat’s milk, though cow’s milk versions are also popular. Gjetost is often sliced thin and served on toasted bread or waffles for breakfast.
This cheese is deeply tied to Norwegian heritage, symbolizing the country’s resourcefulness in utilizing every part of dairy production. Its unique flavor is a cherished taste of home for many Norwegians. I have tried this cheese a couple of times in Finland but to me it is too sweet and just doesn't seem to agree with me. Then again, I don't have a sweet tooth so who am I to judge.
Wine Pairing: Tawny Port or Sherry
The caramelized sweetness of Gjetost pairs beautifully with the rich, nutty flavors of Tawny Port or Sherry.
11. United States – Monterey Jack
Monterey Jack, a semi-hard cheese with a mild, buttery flavor, originated in California in the 18th century. Spanish missionaries were the first to produce this cheese, and it was later popularized by entrepreneur David Jack, who brought it to wider markets.
Monterey Jack is versatile, melting smoothly, which makes it perfect for sandwiches, nachos, and casseroles. It reflects the melting pot of American culinary traditions, combining influences from Spanish, Mexican, and American cultures.
Monterey Jack is essential to a good grilled cheese sandwich. To make a perfect grilled cheese you need to have three different cheeses. My perfect trip include Monterey, Sharp Cheddar, and Gruyere. The three combined strike a great balance of creamy, tangy, and nutty flavors with an indulgently gooey texture!
Wine Pairing: Zinfandel or Sauvignon Blanc
The fruity notes of Zinfandel or the crisp acidity of Sauvignon Blanc work well with Monterey Jack’s mild, buttery profile.
12. Switzerland – Emmental
Emmental, known for its characteristic large holes, is a classic Swiss cheese made from cow’s milk. Originating in the Emmental region, this cheese dates back to the 13th century. It has a nutty, slightly sweet flavor, which becomes more pronounced with age. The iconic holes are formed by gas bubbles during the fermentation process.The cheese symbolizes Swiss precision and quality, celebrated for its craftsmanship.
Emmental is a key ingredient in Swiss fondue and is often used in sandwiches or grated over potatoes. It is also widely used as the cheese for pizza in many European countries such as France and Finland with Mozzarella not being as widely available. It certainly adds a different dynamic to the pizzas I must admit giving it a bit of a unique tang missing inn the Italian counterpart. Not knocking Mozza, that is still my go to for 'za, but I do like Emmental as well.
Wine Pairing: Grüner Veltliner or Pinot Noir
The acidity of Grüner Veltliner or the light fruitiness of Pinot Noir complements Emmental’s nutty, slightly sweet flavor.
13. Turkey – Örgü peyniri
Örgü Peyniri, also known as "braided cheese," is a popular Turkish cheese made from cow’s or sheep’s milk. This semi-soft, brined cheese is known for its unique braided shape and salty, tangy flavor. The cheese is typically hand-braided and soaked in salty water, giving it a firm, chewy texture with a slightly tangy taste. Örgü Peyniri is often enjoyed fresh but can also be lightly smoked for added depth of flavor.
Örgü Peyniri is a beloved addition to breakfast tables along with Beyaz Peynir, often served alongside olives, tomatoes, cucumbers and fresh bread. It is such a simple and healthy plate - I love it and would be content to eat it 4-5 times a week for brekkie. The cheese is also a popular snack on its own or paired with karpuz (watermelon) during the summer months. This cheese represents Turkey’s rich tradition of artisanal cheese-making, combining craftsmanship with regional flavors to create a product that is as visually distinctive as it is delicious.
Wine Pairing: Rakı or Sauvignon Blanc
The anise-flavored spirit Rakı (similar to ouzo but not as sweet), a Turkish favorite, enhances the salty and tangy flavors of Örgü Peyniri, creating a refreshing contrast. Often referred to as "lion's milk" (aslan sütü) due to its cloudy white appearance when diluted with water (the "Louche "effect) Rakı is distilled from grapes and has an alcohol content of around 40-45%, making it a potent spirit. It is served as either a 'tek' (single) or duble (double) in a tall narrow glass with ice.
Alternatively, a crisp Sauvignon Blanc offers a bright acidity that balances the cheese’s saltiness and complements its subtle tang, making it a versatile pairing for various occasions.
14. Portugal – Queijo Serra da Estrela
This cheese is made from sheep’s milk in the Serra da Estrela mountains, using a traditional recipe that dates back over 2,000 years. Queijo Serra da Estrela is a soft, buttery cheese that is spoonable when ripe, with a rich, complex flavor enhanced by the local herbs the sheep graze on.
The cheese holds DOP status, reflecting its cultural and historical importance in Portugal. It is typically enjoyed with crusty bread and a glass of red wine, symbolizing the rustic elegance of Portuguese cuisine.
Wine Pairing: Vinho Verde or Red Douro
The vibrant acidity of Vinho Verde or the rich fruitiness of Red Douro enhances the buttery, complex flavors of this cheese.
15. India – Paneer
Paneer is a fresh, non-aged cheese made from cow’s or buffalo’s milk, commonly used in Indian cuisine. Unlike most cheeses, paneer does not melt, making it ideal for dishes like palak paneer and paneer tikka. It’s created by curdling milk with lemon juice or vinegar, resulting in a firm texture.
Paneer is a staple in vegetarian Indian cooking, reflecting the country’s culinary diversity and focus on plant-based diets. It’s cherished for its versatility and ability to absorb the rich spices of Indian dishes. One of the most popular dishes, and on of my favorite in Indian cuisine, is Palak Paneer. It is made with the Paneer cheese, blanched spinach and flavored with spices such as cumin seeds, turmeric, garam masala, coriander powder, and chili powder, along with aromatic ingredients like ginger, garlic, and onions.
Wine Pairing: Gewürztraminer or Viognier
The aromatic, slightly sweet qualities of Gewürztraminer or Viognier pair well with the mild, creamy taste of paneer, especially in spicy dishes.
16. France – Comté
Yep, another one from France, but they are known for it, right? They can actually claim over a thousand varieties of cheese with 46 of them being AOP. "Appellation d'Origine Protégée" (AOP) cheese is produced in a specific region and according to traditional methods, and is labeled with the AOP seal. The AOC designation mentioed earlier is synonymous with the AOP designation in France.
To muddle things a bit moire there is also the DOP (Denominazione di Origine Protetta) rating in Italy which is another similar means of ensuring the cheese is produced as it should be. All the AOP cheeses all have the DOP rating and both fall under yet another rating which is PDO. PDO (Protected Designation of Origin) is the EU-wide certification that encompasses both AOP (used in France) and DOP (used in Italy). Confused yet? Me too.
Anyhow, back to the cheese...
Comté is a semi-hard cheese made in the Jura region of France from unpasteurized cow’s milk. Aged for a minimum of 4 months, and sometimes up to 2 years, Comté develops a rich, nutty flavor with hints of butter and fruit. It’s one of France’s most popular cheeses, protected by AOC status.
The making of Comté is steeped in tradition, with small dairies called fruitières producing the cheese using milk from local farms. It’s commonly enjoyed on cheese boards or melted in French dishes like gratins and fondue.
Wine Pairing: Chardonnay (Burgundy) or Champagne
The rich, nutty flavor of Comté pairs beautifully with the minerality of a Burgundy Chardonnay or the crispness of Champagne.
17. Denmark – Havarti
Havarti is a semi-soft cow’s milk cheese developed in the mid-19th century by Danish cheesemaker Hanne Nielsen. It has a creamy, smooth texture with a mild, buttery flavor that can range from sweet to slightly tangy as it ages.
Havarti is often enjoyed sliced on sandwiches, paired with fruit, or melted into hot dishes. Its versatility and mild flavor make it a favorite in Danish cuisine, symbolizing comfort and simplicity. I love the version of Havarti that has the dill mixed in with it. The tang of the dill really adds to the overall flavor of the cheese.
Wine Pairing: Chenin Blanc or Beaujolais
The fresh acidity of Chenin Blanc or the fruity, light character of Beaujolais complements Havarti’s creamy, mild flavor.
18. Greece – Halloumi
Halloumi, traditionally made in Cyprus, is a firm, brined cheese made from a mix of goat’s and sheep’s milk. It’s known for its high melting point, which allows it to be grilled or fried without losing its shape. Halloumi has a salty, tangy flavor and a squeaky texture.
In Greece and Cyprus, halloumi is a staple during summer barbecues and is often served with watermelon or in salads. It reflects the Mediterranean spirit of enjoying simple, fresh ingredients. My favorite use for halloumi is grilled and served alongside grilled and blackened Shishito peppers with a bit of red pepper flakes and fresh fennel mixed through. It is a great summer night dish when you want to be outside on the patio.
Wine Pairing: Rosé or Assyrtiko
The crisp acidity of a dry Rosé or Assyrtiko balances Halloumi’s salty, briny flavor, especially when grilled.
19. Canada – Black Diamond Aged White Cheddar
Black Diamond Aged White Cheddar is one of Canada's most celebrated cheeses, known for its sharp, robust flavor and creamy yet crumbly texture. This premium cheddar is aged for up to 5 years (for the vintage cheese), resulting in a cheese that is rich, complex, and slightly tangy, with hints of nuttiness. The aging process enhances the cheddar’s depth, making it a favorite for cheese connoisseurs seeking a bold taste experience.
In Canadian culinary culture, Black Diamond Aged White Cheddar is enjoyed on cheese boards, in gourmet grilled cheese sandwiches, or simply with a slice of apple. It embodies the Canadian love for high-quality, locally produced foods that showcase the country’s dairy heritage. This is hands down my favorite cheddar (if not my favorite cheese in all) and I find it goes extremely well with a good sharp and sour dill pickle (or cornichon) on a rosemary and olive oil cracker. Yum!
Wine Pairing: Cabernet Sauvignon or Chardonnay (oaked)
The bold, tannic structure of a Cabernet Sauvignon complements the sharp, nutty flavors of aged cheddar, while an oaked Chardonnay enhances its creamy, buttery notes. Both wines have the depth to stand up to the intense flavors of this aged cheese, making for a well-rounded pairing.
20. Italy – Mozzarella
You didn't think I'd miss one of the most beloved cheeses in the world did you? Mozzarella is known for its soft, stretchy texture and delicate, milky flavor. Traditionally made from buffalo’s milk in the Campania region of Italy, fresh mozzarella (Mozzarella di Bufala) has a softer texture and richer taste compared to the more commonly found cow’s milk version (Fior di Latte). The cheese is prized for its ability to melt beautifully, making it a key ingredient in classic Italian dishes like pizza Margherita and Caprese salad.
Mozzarella is more than just a cheese in Italian culture; it is a symbol of the simplicity and quality that define Italian cuisine. Often enjoyed fresh with a drizzle of olive oil, tomatoes, and basil, or melted atop pizzas and pastas, mozzarella is versatile and beloved for its creamy, satisfying taste. The art of making mozzarella by hand is still practiced in Italy, highlighting the country’s dedication to preserving traditional culinary techniques.
Wine Pairing: Pinot Grigio or Chianti
The crisp, refreshing acidity of Pinot Grigio complements the milky, delicate flavor of fresh mozzarella, while a light red like Chianti pairs well with its creamy texture, especially when used in cooked dishes like pizza.
Summary
So, did your favorite cheese show up on the list? Given that there may be some 2000+ types of cheese in the world and my list covered maybe 1% there is a good chance I missed it! Like the breads we explored in the earlier post, cheese is a glimpse of the heart of a country, shaped its history, traditions, and way of life. Each cheese tells its own story, shaped by the land, the climate, and especially by the generations of artisans who have perfected their craft and ensured the traditions are passed down to the next. The diversity of cheese is truly remarkable, at times even within a single country.
Equally amazing is the versatility of it around the globe. It is enjoyed melted, grilled, sliced into sandwiches, grated on pasta, shaved onto waffles, crumbled over a salad, or just straight up eaten plain. Cheese pairs wonderfully with fruits, nuts, bread, meats, and wines. It can enhance the flavors of other ingredients or stand alone as the star of a dish. Its ability to be both a main ingredient and a supporting component makes it incredibly popular worldwide. While I dabble with the Vegetarian diet often, I could never embrace being a Vegan. I simply would not be able to give up my cheese. Nope, not ever.
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