Best Cheeses, Ranked by Popularity
The best cheeses in the world, all 996 of them, ranked by popularity. Start with the full list, then browse our hand-picked lists of the best cheeses by country, texture and use.
The Most Popular Cheeses (page 14)
Number 1 is the most popular. Click any row to learn more about the cheese.
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326
Washed Rind
Washed-rind cheese, also called smear-ripened, is cured over and over with brine or mold-bearing agents as it ripens. That feeds Brevibacterium linens on the surface, which gives the …
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327
Kraški kozji sir
Kraški kozji sir is a goat cheese from the Karst region of Slovenia. It has a firm texture and a distinct, sharp taste. This cheese is characterized by …
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328
Jihočeská Niva
Jihočeská Niva is a type of blue cheese from the Czech Republic. It is produced in the southern Bohemia region, known for its clean environment and rich pastures. …
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329
Panela
Panela is a fresh Mexican cheese made from pasteurized cow's milk, sold in bright white inverted cones. Its flavor is bland because the cheese is mostly unsalted, and …
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330
Raclette du Valais
Raclette du Valais is a semi-hard cow milk cheese from the Swiss Canton of Valais, sold in wheels of about 6 kg (13 lb). It holds an AOP …
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331
Yorkshire Wensleydale
Yorkshire Wensleydale is a cow's milk cheese made in Wensleydale, North Yorkshire, and only cheese made there may use the name. It is known for a supple, crumbly …
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332
Cotswold
Cotswold is Double Gloucester blended with chives and spring onions, made in Gloucestershire, England. The name is a modern marketing name, not a traditional English one, and the …
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333
Ricotta di Pecora
Ricotta di Pecora is a fresh sheep whey cheese from Sicily, Sardinia, Campania, Lazio and other parts of southern Italy. It is on Sicily's list of traditional agri-food …
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334
American Brie
American Brie offers a local take on the classic French cheese, characterized by a creamy, soft texture and a delicate, buttery flavor. This cheese is less earthy than …
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335
Batzos
Batzos is a Greek brined cheese made from sheep's milk, goat's milk, or a mixture of the two. It is rindless, semi-hard to hard, full of irregular holes, …
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336
Queijo de Cabra Transmontano
Queijo de Cabra Transmontano is a Portuguese protected designation of origin cheese made from raw milk of Serrana goats in Trás-os-Montes. It has a firm white paste, a …
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337
Bresse Bleu
Bresse Bleu, or Bleu de Bresse, is a French blue cheese from the Bresse area, first made after World War II. It is known for its firm white …
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338
Vorarlberger Bergkäse
Vorarlberger Bergkäse is a hard cow's milk cheese from the Austrian state of Vorarlberg, made by hand from raw hay milk and protected as a PDO. It ages …
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339
Cuajada
Cuajada is a soft cheese from Spain, traditionally made from either cow's or sheep's milk. It has a creamy texture that is smooth and slightly gelatinous. The flavor …
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340
American
American cheese is a processed cheese made from cheddar, Colby, or similar cheeses with sodium citrate added so it pasteurizes without separating. It is mild, salty, and medium-firm, …
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341
Experimental
Experimental cheese is a creation that defies traditional cheese-making boundaries, often resulting from innovative techniques and ingredients. Its texture can vary widely, ranging from creamy to crumbly, depending …
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342
Chabichou du Poitou
Chabichou du Poitou is a goat cheese from the north of Nouvelle-Aquitaine in France, shaped like a small cylinder called a bonde. It is aged 10 to 20 …
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343
Formaggio di capra
Formaggio di capra is a cheese made by transforming goat's milk. It is sold fresh or ripened, sometimes rolled in ash, and it carries the tangy, goaty taste …
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344
Liliputas
Liliputas is a small semi-hard cheese made by hand at the Belvederis dairy in Lithuania's Jurbarkas district since 1958. It ripens for 30 days in village cellars, where …
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345
Juustoleipa
Juustoleipa, more commonly spelled leipäjuusto, is a Finnish fresh cheese traditionally made from cow's colostrum. It is baked, grilled or flambéed until the surface browns, tastes mild, and …
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346
Ogleshield
Ogleshield is an English cheese made from unpasteurized cow's milk. It has a semi-soft, artisan texture and is known for its fruity and sweet flavor profile. The cheese …
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347
Leyden (Leidse kaas)
Leyden, or Leidse kaas, is a semi-hard Dutch cow's milk cheese flavoured with cumin and caraway seed. It is the most common cumin cheese in the Netherlands, made …
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348
Frying Cheese
Frying Cheese, also known as Fried Cheese, is a type of cheese specifically made to withstand high cooking temperatures without melting completely. It is ideal for grilling or …
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349
Sombor
Sombor cheese, from the town of Sombor in Serbia, is a semi-hard cheese made from cow's milk. It has a smooth texture and a mild, slightly tangy flavor, …
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350
Montagnolo
Montagnolo is a soft, blue-veined cheese from Germany made with pasteurized cow's milk. It features a creamy texture, making it smooth and easy to spread. The flavor is …
Best Cheeses by Country, Texture and Use
Popularity tells you what people search for. These lists tell you what to buy. Each one is ordered by hand and explains why every cheese made the cut.
