Best cheese
Twenty great cheeses from around Europe, from hard and aged to soft and creamy.
Tier list by PairTier · 20 items
- Parmigiano-Reggiano — Hard, aged Italian cow's milk cheese from the Parma and Reggio Emilia area.
- Cheddar — Firm English cheese named after the village of Cheddar in Somerset.
- Brie — Soft French cheese with a white bloomy rind, from the Brie region east of Paris.
- Camembert — Soft, creamy cheese with a bloomy rind from Normandy.
- Gouda — Dutch cow's milk cheese, mild when young and caramel-like when aged.
- Roquefort — French blue cheese made from sheep's milk and aged in caves at Roquefort-sur-Soulzon.
- Mozzarella — Fresh stretched-curd Italian cheese made from buffalo or cow's milk.
- Gorgonzola — Italian blue cheese made from cow's milk in Lombardy and Piedmont.
- Stilton — English blue cheese that may only be made in Derbyshire, Leicestershire and Nottinghamshire.
- Comté — Nutty French hard cheese made from raw cow's milk in the Jura.
- Gruyère — Swiss hard cheese, rich and nutty, a classic in fondue.
- Emmental — Mild Swiss cheese famous for its large holes.
- Manchego — Spanish sheep's milk cheese from La Mancha.
- Feta — Greek brined white cheese made mainly from sheep's milk.
- Halloumi — Firm, salty Cypriot cheese that can be grilled or fried without melting.
- Pecorino Romano — Hard, salty Italian sheep's milk cheese, used in carbonara.
- Burrata — Mozzarella shell filled with stracciatella and cream, from Apulia.
- Västerbottensost — Strong, crumbly Swedish hard cheese made in Burträsk, Västerbotten.
- Herrgård — Mild, semi-hard Swedish cow's milk cheese, a sandwich staple.
- Brunost — Norwegian brown cheese made from caramelised whey, sweet and fudge-like.