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 7)
Number 1 is the most popular. Click any row to learn more about the cheese.
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151
Xygalo Siteias
Xygalo Siteias is a traditional Greek cheese from the region of Sitia in Crete. It has a PDO status and is made from sheep's milk or a mixture …
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152
Paški Sir
Paški sir is a hard sheep milk cheese from the Croatian island of Pag, where salt-laden wind shapes the plants the sheep eat. It carries Protected Designation of …
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153
Abbaye de Tamié
Abbaye de Tamié is a soft cheese made from unpasteurised cow's milk by the monks of Tamié Abbey in Savoie, in the French Alps. It is close in …
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154
Rocamadour
Rocamadour is a very small raw goat's milk cheese from southwest France, named after the village of Rocamadour in the Lot. It is soft, creamy and white, weighs …
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155
Oka
Oka is a semi-soft washed rind cow's milk cheese from Oka, Quebec, made by Trappist monks starting in 1893 and now by Agropur. It is known for its …
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156
Crottin de Chavignol
Crottin de Chavignol is a small cylindrical goat cheese from the Loire Valley and the claim to fame of the village of Chavignol. It tastes subtle and slightly …
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157
Piave
Piave is a hard, cooked curd cow's milk cheese from the province of Belluno in the far north of Veneto, named after the Piave river. It carries DOP …
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158
Langres
Langres is a cow's milk cheese from the plateau of Langres in Champagne-Ardenne, France. It is a small cylinder with a Penicillium candidum rind tinted orange by annatto, …
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159
Afuega'l Pitu
Afuega'l pitu is an unpasteurized cow's milk cheese from Asturias in northern Spain, sold plain white or paprika red. Its name translates as "strangle the chicken," and it …
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160
Saga
Saga is a Danish cheese that crosses blue cheese with brie. It is creamy and blue-veined under a white-mould rind, and it ranks among the mildest blue cheeses.
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161
Fiore Sardo
Fiore Sardo is a hard sheep's milk cheese from Sardinia, made with raw milk and lamb's rennet. Light smoking and months of cellar aging give it a smoky …
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162
Cancoillotte
Cancoillotte is a runny French cheese made by melting metton cheese with water or milk, salt and often butter. It comes from Franche-Comte and is eaten cold or …
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163
Slovenská bryndza
Slovenská bryndza is a traditional cheese from Slovakia, known for its white, spreadable, and granular form. It is made primarily from sheep's milk, with more than 50% of …
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164
Butterkase
Butterkase, or Butterkäse, is a semi-soft cow's milk cheese made mostly in Germany. It is known for a buttery, mild taste and a smooth creamy body that slices …
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165
Lisnati
Lisnati is a cheese from Montenegro known for its layered texture, similar to phyllo dough. It is made from cow's milk and has a mild, buttery flavor. This …
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166
Kefalograviera
Kefalograviera is a hard Greek table cheese made from sheep's milk or a mix of sheep's and goat's milk. It tastes salty, smells rich, and shows up most …
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167
Toma
Toma is a soft to semi-hard Italian cow's milk cheese from the Aosta Valley and Piedmont. It melts exceptionally well, and its Piedmontese version, toma piemontese, carries PDO …
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168
Queijo São Jorge
Queijo São Jorge is a semi-hard to hard cow's milk cheese made only on the island of São Jorge in the Azores. It is known for its firm, …
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169
Herrgardsost
Herrgardsost is a semi-hard Swedish cheese made from cow's milk, aged three months to two years. It has small round holes, a waxed surface, and a mild, nutty, …
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170
Cambozola
Cambozola is a German soft-ripened blue cheese made by Hofmeister-Champignon and sold since 1983. Extra cream gives it a triple creme consistency, and it is much milder than …
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171
Fourme d'Ambert
Fourme d'Ambert is a semi-hard blue cheese from the Auvergne region of France, sold in a narrow cylinder. One of the country's oldest cheeses, it dates back to …
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172
Queso de Valdeón
Queso de Valdeón is a Spanish blue cheese made in Posada de Valdeón, in the northeast of León province. It holds PGI status and is known for a …
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173
Pecorino Sardo
Pecorino sardo is a firm sheep milk cheese from Sardinia, made with milk from the island's local Sarda sheep and curdled with calf's rennet. It comes in two …
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174
American Neufchâtel
American Neufchâtel is a soft cheese made from cow's milk in Chester, New York. It has a creamy texture similar to cream cheese but with less fat. The …
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175
Brocciu
Brocciu is a Corsican cheese made from a mix of whey and ewe's milk. It is eaten fresh or ripened for a few weeks, and it holds less …
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.
