Cheese. It’s more than just a food—it’s an experience. From creamy, delicate wheels to pungent, hard-aged blocks, cheese takes center stage across many cultures. But let’s be real, not all cheese is created equal. Some countries dominate the cheese scene with mouthwatering masterpieces, while others… well, not so much.
Let’s dive into the world of cheese, exploring which countries have earned their stripes as top producers and where you might want to skip the cheese altogether.
Best Cheese Countries
France: A Cheese Lover’s Paradise
France. The land of wine, romance, and yes, cheese. With over 1,000 varieties, it’s no wonder France is known as the king of cheesemaking. Each region has its own distinct flavors, shaped by the local environment and traditions.
In the Loire Valley, you’ll find tangy goat cheeses like Crottin de Chavignol and Valençay. Normandy, on the other hand, offers creamy cheeses such as Camembert and Neufchâtel that melt in your mouth. Don’t forget about Comté from Jura, a buttery, nutty delight, or the sharp bite of Roquefort from the South.
The diversity of French cheese is so vast you could spend years trying to sample them all—and still have more to explore!
Italy: A Close Second
When it comes to cheese, Italy gives France a run for its money.
Take Mozzarella di Bufala, a fresh, milky cheese made from water buffalo milk that’s a staple in pizzas, pastas, and salads. If you’re looking for something aged, Parmigiano Reggiano, known as the “King of Cheeses,” brings bold, savory notes to almost any dish.
Italy’s Gorgonzola packs a creamy, spicy punch, while Ricotta and Pecorino Romano are perfect for those who prefer a milder flavor. Whether it’s fresh or aged, Italy’s cheeses offer a rich, unforgettable taste of tradition.
Switzerland: The Alpine Advantage
The Swiss don’t just make chocolate—they know their way around cheese too.
Switzerland’s Gruyère is nutty, slightly sweet, and a key ingredient in fondue. Aged in caves, it develops a complex flavor that’s hard to beat.
Emmental, with its iconic holes, is mild and pairs well with sandwiches or fruit. For those who like a little spice, Appenzeller—coated in herbs—adds a fun twist to any cheese board.
And let’s not forget Tête de Moine, a semi-hard cheese shaved into delicate rosettes, offering a unique buttery sharpness.
Swiss cheeses might be fewer in variety, but what they lack in numbers, they make up for in taste.
United Kingdom: Underrated but Exceptional
The UK might not pop into your head when you think “great cheese,” but you’d be missing out. Artisanal Cheddar, aged up to two years, offers sharp, bold flavors that put grocery store versions to shame.
Stilton, a rich blue cheese, pairs perfectly with port wine, while Red Leicester’s bright orange hue and tangy taste are unforgettable. For something with a bit of a kick, try Stinking Bishop, a soft cheese that smells bold but tastes surprisingly mild.
United States: More Than Just Processed Cheese
Sure, the U.S. has a reputation for processed cheese, but don’t let that fool you. The artisanal cheese scene here is thriving, with states like Wisconsin, Vermont, and California leading the charge.
Hook’s Cheddar from Wisconsin, aged up to 15 years, offers deep, sharp flavors, while Vermont’s Jasper Hill Farm delivers creamy, earthy blue cheeses like Bayley Hazen Blue. Out in California, Cowgirl Creamery’s Mt. Tam, a triple-cream cheese, gives you that buttery, indulgent experience you won’t forget.
Ireland: A Hidden Gem
Ireland’s cheeses are often overshadowed, but they shouldn’t be. Dubliner Cheddar has a sharp, rich taste that holds its own against its English counterparts. Coolea, a Gouda-like cheese, offers a buttery, caramel flavor that’s perfect for snacking.
Cashel Blue provides a creamy, tangy twist on blue cheese, and Gubbeen brings smoky, nutty notes to the table. The best part? Many of these cheeses come from grass-fed cows, giving them an extra burst of flavor.
Canada: Underrated and Growing
Canada may not be the first place you think of for cheese, but it’s growing fast. Quebec, in particular, is becoming a hotspot for artisanal cheeses. Cheese curds, a squeaky, fresh cheese, are key to Canada’s iconic dish—poutine.
Then there’s aged Cheddar from Prince Edward Island’s Cows Creamery, offering a buttery, smooth experience with a sharp bite. For goat cheese lovers, Le Cendrillon is a must-try, with its ash-coated rind and creamy texture.
Countries with the Worst Cheese
Southeast Asia: Limited Options
Cheese is hard to find in Southeast Asia. In countries like Thailand and Vietnam, dairy farming isn’t a big part of the food culture, and as a result, cheese is mostly imported or processed.
The local options often lack flavor, and processed varieties dominate the market. While Southeast Asia excels in other culinary areas, cheese just isn’t a staple.
Mongolia: An Acquired Taste
Mongolia’s traditional cheese, Aaruul, is definitely an acquired taste. Made from dried curds, it’s hard, sour, and might not be the cheese experience you’re hoping for. While it holds cultural significance, travelers often find the texture and flavor off-putting.
Dominican Republic: Bland and Dry
If you’re expecting rich, creamy cheeses in the Dominican Republic, you might be disappointed. The locally produced cheese is often dry, low in fat, and doesn’t melt well. For those who love a good grilled cheese or mac and cheese, the Dominican offerings might not hit the mark.
South Korea: Struggling to Perfect Cheese
While South Korea has made strides in offering imported cheeses like Brie and Camembert, most of the local options fall short. Processed and imitative versions of Western cheeses dominate the market, leaving travelers looking for more familiar flavors dissatisfied.
Jamaica: Cheese That Misses the Mark
Jamaica’s locally produced cheeses often fall into the processed category, and they don’t melt well, making them unsuitable for many dishes. While Jamaica’s cuisine shines in other areas, cheese isn’t one of them. If you’re a cheese lover, it might be better to explore other culinary delights here.
Conclusion
Cheese tells a story—of regions, climates, and traditions. From the lush pastures of France to the innovative dairies in the U.S., cheese is a global experience worth exploring. Whether you’re looking to indulge in a rich, creamy wheel of Camembert or a tangy, sharp aged cheddar, the world of cheese offers something for everyone. Just steer clear of the regions where cheese hasn’t quite found its place yet!
This article was inspired by this reddit thread.
