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 5)
Number 1 is the most popular. Click any row to learn more about the cheese.
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101
Maribo
Maribo is a Danish semi-hard cow's milk cheese named after the town of Maribo on the island of Lolland. It is known for its tangy flavor, its firm …
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102
Abondance
Abondance is a semi-hard raw cow's milk cheese from the Haute-Savoie department of France, named after the commune where it is made. A wheel weighs about 10 kg …
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103
Bavarian Bergkase
Bavarian Bergkase is a hard, artisan cheese made from unpasteurized cow's milk in the Allgaeu Alps of Germany. It has a pale yellow color and a natural rind. …
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104
Romano
Romano is the North American name for a class of hard, salty cheese made mainly for grating, from cow, goat and/or sheep's milk. It imitates Italian pecorino romano …
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105
Sainte-Maure de Touraine
Sainte-Maure de Touraine is an unpasteurized goat cheese from the Touraine province of France, sold as a small ash-rolled log with a straw running through its centre. The …
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106
ΤΣΑΛΑΦΟΥΤΙ / TSALAFOUTI
Tsalafouti is a traditional Greek cheese known for its white, spreadable form and soft, creamy texture. It has a slightly sweet taste with a mildly acidic aftertaste, attributed …
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107
Castelmagno
Castelmagno is a semi-hard Italian cheese from the Valle Grana in Piedmont, made mainly from whole cow's milk. It holds protected designation of origin status and has been …
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108
Salers
Salers is a semi-hard pressed cheese from the Cantal department in France's Massif Central, made only between 15 April and 15 November. Wheels weigh about 40 kg (88 …
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109
Cantal
Cantal is a firm, uncooked cow's milk cheese from the Auvergne region of central France and one of the oldest cheeses in the country. Its tangy, buttery flavor …
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110
Époisses
Époisses is a pungent soft-paste cow's milk cheese from the village of Époisses in Burgundy, France. Washed in brine and Marc de Bourgogne as it ripens, it has …
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111
Bitto
Bitto is a raw-milk PDO cheese from the alpine pastures of Sondrio in Lombardy, made only between 1 June and 30 September from cow's milk, sometimes with up …
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112
San Michali
San Michali is a hard cow's milk cheese from the Greek island of Syros, aged at least four months. It carries PDO status, tastes salty and piquant, and …
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113
Kasseri
Kasseri is a pale yellow, medium-hard to hard Greek cheese made from sheep milk with at most 20% goat's milk. It belongs to the pasta filata family and …
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114
Ragusano
Ragusano is a firm Italian pasta filata cheese from the provinces of Ragusa and Syracuse in Sicily. It is made with whole milk from Modicana cows fed only …
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115
Parmigiano Reggiano Stravecchio
Parmigiano Reggiano Stravecchio is a long-aged Parmigiano Reggiano, the hard granular cow's milk cheese of Parma and Reggio Emilia. It is dry and grainy, with the sharp, salty, …
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116
Lietuviškas varškės sūris
Lietuviškas varškės sūris is a soft cow's milk curd cheese made in Lithuania and shaped into a triangular prism with rounded corners. It has been produced since the …
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117
Pecorino
Pecorino is an Italian hard cheese made from sheep's milk, and its name comes from pecora, the Italian word for sheep. Six main varieties carry PDO status, with …
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118
Fontal
Fontal is one of the names that grew out of fontina, the cow's milk cheese first produced in Italy. Cheeses under derivative names like fontal are made in …
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119
Tulum
Tulum is a Turkish goat's milk cheese ripened inside a goatskin casing, which is what the word tulum means in Turkish. It is made in several regions, and …
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120
Aged Gouda
Aged Gouda is a hard cheese from the Netherlands, known for its rich aroma and firm texture. It can be made from cow's, goat's, or sheep's milk and …
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121
Sfela
Sfela is a semi-hard cheese from the Peloponnese region of Greece. Made from sheep's milk or a mix of sheep and goat milk, it is often fried due …
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122
Brick
Brick cheese is a Wisconsin cheese pressed into brick shape and ripened on the surface with Brevibacterium linens. Young, it is sweet, mild and melts well; aged, it …
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123
Manur
Manur is a hard, artisan cheese from Serbia, made from either cow's or sheep's milk. It has a fat content of 40%, contributing to its rich and creamy …
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124
Idiazabal
Idiazabal is a pressed sheep's milk cheese from the Basque Country, made with unpasteurized milk and named after a town in Gipuzkoa. It is usually sold unsmoked, tastes …
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125
Ladotyri Mytilinis
Ladotyri Mytilinis is a hard PDO cheese from the Greek island of Lesbos, made from sheep milk or a sheep and goat blend. Its name means oil cheese, …
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.
