Cheeses Of The World
Are you still peeling string cheese like it’s the gold standard? Then, it’s time to expand your cheesy horizon. The cheese world is wider than that, having more creamy, crumbly, and funky varieties than the stuff you've grown accustomed to. If you're on the lookout for a new cheesy obsession, then this list will give you a good lay of the land for what else is out there.
1. Cheddar (England)
A proud product of Somerset, Cheddar develops a sharper bite with age. Its dense texture and tangy depth work wonders in sandwiches or warm dishes. Aged varieties are classified as mild, sharp, or extra sharp, depending on maturation time.
2. Mozzarella (Italy)
Nothing melts quite like mozzarella when you're craving something warm and satisfying. Traditionally crafted from water buffalo milk, it brings balance to bold tomatoes and fresh basil. Best enjoyed fresh, this cheese is stored in brine to retain moisture.
3. Brie (France)
This 8th-century cheese originates from Île-de-France. Soft and rich beneath a bloomy exterior, Brie spreads with ease and bubbles down like a dream. Whether paired with tart fruit or placed in between puff pastry, it delivers a gentle, buttery profile.
4. Gouda (Netherlands)
Young Gouda comes soft and sweet, perfect for easy snacking. Aged varieties bring out bold, caramel-like notes and a dense, satisfying bite. You will often find this Dutch classic showing up everywhere—from cheese boards to melted magic on the stove.
5. Danbo (Denmark)
Every fridge deserves one cheese that feels like home, and this is the one in Denmark. Danbo doesn't beg for attention—it earns it. Mild, slightly nutty, and perfectly meltable, it's the cheese Danes turn to for sandwiches and cozy dinners. It's waxed and aged just enough to deepen flavor without overcomplicating things.
6. Feta (Greece)
Stored in salty water, Feta’s tang and slight creaminess shine in salads and warm pastries. Made from sheep’s milk or a goat blend, this cheese stands out without overpowering the plate. Additionally, Greek law dictates that Feta must be produced in specific regions using traditional methods.
7. Tzfatit (Israel)
Tzfatit is a semi-hard cheese traditionally made from sheep's milk. It is salted and lightly aged for about two weeks. Tzfatit's open texture and high moisture content make it ideal for warm climates. Often served with olives or za'atar, this cheese maintains high protein levels while offering digestibility comparable to fresh cheeses.
8. Emmental (Switzerland)
Those big, cartoon-style holes aren’t just for show—Emmental packs in sweet, nutty flavor with every bite. It melts quite smoothly in fondue or on a toasty sandwich. Bacteria doing their bubbly work are what give this cheese those famous air pockets.
9. Sirene (Bulgaria)
Think of it as Feta's fun cousin. Sirene crumbles well and is a great addition to everything from salads to pastries. Brined, bold, and tangy, it keeps Balkan dishes from feeling flat. Slice it, bake it, fry it—Sirene makes dinner interesting in every way.
10. Manchego (Spain)
Made from Manchega sheep’s milk, this firm cheese offers a nutty profile and creamy texture. Aged versions pick up intensity, but even the young ones hold their own. You can easily recognize them with the signature basket-weave rind. Plus, the protected designation of origin set it apart from other regional cheeses.
11. Leipäjuusto (Finland)
It squeaks. Literally, Leipäjuusto, also known as Finnish bread cheese, squeaks when you bite it. That's not a flaw but a unique attribution. Warm it up and top it with cloudberry jam, and suddenly, you're having dessert with a soundtrack.
12. Halloumi (Cyprus)
This firm, squeaky cheese holds its shape under heat. Popular for grilling, Halloumi browns beautifully on the outside while staying chewy within. Tradition calls for goat and sheep milk blended together to create a cheese that’s fresh, not old.
13. Queso Fresco (Mexico)
Mild flavor and crumbly texture make queso fresco a quiet hero in bold dishes. Spice meets cool in one simple topping. It is often made without rennet and fits neatly into modern recipes while still holding onto its roots and easygoing reputation.
14. Domiati (Egypt)
Domiati is Egypt's go-to white cheese, originally made from buffalo or cow's milk. Stored in brine, it's salt-forward and best enjoyed crumbled over beans, bread, or eggs. Unlike most cheeses, makers use unpasteurized milk but boil it first, keeping it shelf-stable in warm weather.
15. Karish (Ethiopia)
Karish is sun-dried. Tangy. Light. Often homemade, this Ethiopian cheese skips rennet, uses skimmed milk, and fits right into a vegetarian-friendly diet. Sometimes smoked for preservation, sometimes eaten plain with injera. Clean flavor. No frills. Just quietly reliable, even when the rest of the meal's loud.
16. Cottage Cheese (USA)
Often brushed off as bland, cottage cheese deserves a comeback. Packed with casein and low in fat, it’s more than a fitness snack. Pair it with fruit, stir it into pasta, or spread it on toast. A mild flavor with a tangy twist makes cottage cheese work in any meal.
17. Paneer (India)
Formed by acid-set curdling, paneer holds its structure under prolonged heat. Due to its open texture, it also effectively absorbs spices. Unlike aged or rennet-based cheeses, paneer is fresh and quick to produce. It is common in Indian cuisine, especially in high-heat cooking methods like grilling or simmering.
Sonja Pauen - Stanhopea on Wikimedia
18. Chhurpi (Nepal)
Bite down and feel your jaw work. Chhurpi isn't here to melt—it's here to last. Made from yak milk and dried into stone-like cubes, this cheese is a companion for long treks. No preservatives, no fuss. Just chew and breathe.
Gaurav Dhwaj Khadka on Wikimedia
19. Nabulsi (Palestine)
Nabulsi cheese hails from the Palestinian city of Nablus and is a staple across the West Bank and nearby regions. It's brined, slightly salty, and turns golden when fried. In homes from Ramallah to Amman, it often shows up sizzling.
20. Queijo Canastra (Brazil)
Queijo Canastra starts off semi-soft with a milky tang, then matures into something funkier and firmer. The rind forms naturally, giving each wheel its rugged look and earthy finish. Made using raw cow's milk, it carries the taste of Brazil's mountains in every bite.
[https://www.flickr.com/people/8100764@N03 Marcelo Costa] on Wikimedia
