Buzz
Cheese holds a special place in the hearts of many across the globe. With thousands of different varieties, it’s unfortunate that, due to mass production, people often miss out on tasting some of the more obscure cheeses. This list showcases a selection of cheeses that are relatively easy to find, and chances are, you'll spot them in the cheese section of your local supermarket. Consider this your gateway to exploring a world of cheeses. So, let’s dive into the list with the tenth cheese.
10. Pecorino – Italy
This cheese has been crafted for nearly two millennia, originating in the areas surrounding Rome. Most production took place in the Latium region of Italy. However, in 1884, the local government banned the salting of cheese in shops, forcing producers to move to Sardinia. Pecorino Ginepro is made exclusively from the milk of Sardinian sheep. The cheese-making process involves curdling the milk, salting, and pressing the mixture into molds where it sets. The pressing removes excess moisture, resulting in a firm texture. Its deep, rich flavor enhances any dish where you'd typically use cheese. It’s perfect when served in small cubes as a snack or grated over pasta. There are several regional variations of this cheese, each with slight differences.
9. Camembert – France
Camembert and Brie share a close kinship, with Brie being the more senior of the two. Both cheeses are crafted from unpasteurized cow's milk, which is curdled and gently placed into molds. The cheese is left to set, turned over carefully without any pressing. This special method results in a soft, creamy texture. The molds Penicillum Candida and Penicillium Camemberti are responsible for ripening these soft cheeses over the course of a few weeks, creating their signature white rind, while the interior remains soft. Camembert tends to be slightly softer on the inside compared to Brie, which is why it earned a spot on this list for its slight uniqueness.
Camembert was first created in 1791 by Marie Harel, a farmer from Normandy, France. She was inspired by a priest from the Brie region who told her about the cheese, and she went on to develop her own version. Originally, Camembert had a blue-gray rind, but as production methods evolved to meet the needs of mass production, the mold became a pure white. Camembert is best enjoyed on crackers, or for a personal favorite, paired with slices of spicy steak.
8. Gruyère – Switzerland
Gruyère takes its name from the town of Gruyère in Switzerland, where it was first created in the 12th century. The cheese-making process is meticulous: the milk is curdled, cut into small pieces, and then agitated. It is cooked at a low temperature to release additional moisture before being placed into molds, washed with brine, and left to ripen. As the bacteria inside the cheese release carbon dioxide, they create the characteristic holes. This process imparts a firm texture and a nutty flavor to the cheese. Before 2001, there was controversy surrounding the use of the Gruyère name by French cheeses of a similar style, but the issue was resolved when Gruyère earned an AOC status, ensuring it is now exclusively a Swiss cheese. Gruyère is best served thinly sliced or grated over salads or pasta, and its nutty taste makes it a versatile option to enjoy on its own or as part of a dish.
7. Mascarpone – Italy
Mascarpone is a rich cheese that originated around the late 16th century. It is a triple-cream cheese, meaning it contains at least 75% butterfat, so it’s not something to replace your regular cheese with on a daily basis. Made from heavy cream, the cheese is heated to 85º C, and then tartaric acid is added to thicken the mixture. After being refrigerated for 12 hours, it’s strained to remove excess whey. The result is a thick, spreadable, ivory-colored cheese with a flavor that’s reminiscent of both cream and yogurt. Mascarpone is a key ingredient in Tiramisu, though its taste often takes a backseat to the other flavors. It’s best served chilled, sweetened with sugar, or used as a creamy substitute in desserts.
6. Red Windsor Cheese – England
This cheese earns its spot simply because of its striking red color. I first encountered it in a store and was instantly intrigued by the idea of creating cheese in such an unconventional hue. Red Windsor Cheese is produced in a manner very similar to cheddar. The milk is curdled, and the curd is allowed to set for a short time before being cut into small cubes. After resting, the mixture is cooked and stirred for 20-40 minutes before being drained. The curds are then shaped into lumps, stacked, and left to rest to build acidity. At this point, wine—typically a Bordeaux or Port—is poured over the curds. The mixture is then pressed and left to mature for a period shorter than that of traditional cheddar. The result is a firm cheese with a pink marbling throughout, delivering a bold flavor with a subtle hint of wine in the aftertaste. It’s best served plain with crackers, providing a delightful surprise for your guests.
5. Nettle Cheese – England
Nettle cheese is a bit of a hidden gem. There are two main types of this cheese. One, known as Yarg, is the older variety, originating from Cornwall, England. The cheese is made in a traditional way, but before it matures, it’s wrapped in nettle leaves. These leaves were originally used to help preserve the cheese. The cheese then matures for several months, sometimes in caves where the constant humidity and temperature aid the process. During maturation, mold starts to grow on the nettle leaves, which gradually dry out as the air and mold absorb the moisture. The texture of the cheese ranges from creamy to crumbly, and the taste is mild with a lingering aftertaste reminiscent of mushrooms. The mold on the leaves also forms a hard, edible rind, adding a distinct sharp flavor to the cheese.
The second variety of nettle cheese is newer, and it’s most commonly found in Holland, though it’s produced elsewhere as well. In this variety, nettle leaves are ground up and mixed into the cheese curd before it is pressed. As it matures, the nettles introduce their unique flavor to the cheese, and a bit of mold develops. The resulting cheese has a mild cheddar-like texture but with a unique flavor that might remind you of cabbage, though your own experience may differ. Nettle cheese, or Yarg, is best enjoyed as a snack, either on its own or with crackers or bread. It’s also delicious when paired with Alfredo sauces.
4. Stilton – England
Stilton made its debut in 1730, in the town of Stilton, where a man named Cooper Thornhill from his Inn began selling it to travelers. A true cheese enthusiast, Thornhill came across a blue cheese he particularly enjoyed and eventually secured the exclusive rights to sell it. His effective marketing turned Stilton into the iconic cheese it is today. Stilton is a protected cheese, meaning it must be produced under strict guidelines, covering its location, shape, and the process of making it. It’s made from pasteurized milk that is curdled with rennet, and the curds are allowed to dry. After salting, the curds are placed in cylindrical molds and turned regularly. Finally, the cheese is pierced with needles, which introduce mold and form the signature blue veins in the creamy, flaky white cheese. Stilton is rich and creamy, with a mild blue flavor that isn’t overpowering. It pairs wonderfully with crackers, salads, or soups. My personal favorite way to enjoy Stilton is in a BurgerFuel burger. Mmm.
3. Halloumi – Cyprus
Woo! Here we are, number one! Halloumi is likely the most unusual and possibly the most incredible cheese on this list. What sets Halloumi apart is its unique characteristic – it doesn't melt. This is because the curd is heated before being soaked in brine. The heating process changes the proteins in the cheese, making them form long fibers that resist melting. Instead of melting, Halloumi cooks. Originating from the Middle Eastern Bedouins, this cheese was created for its excellent ability to keep. Today, Halloumi is primarily made in Cyprus using goat and sheep milk, although cheaper versions made from cow's milk are available, they don’t compare to the authentic variety in taste. The best way to enjoy it is by slicing it thin and frying it. The outer layer becomes crispy, while the interior stays almost molten if sliced thick enough. It can also be grilled. Halloumi makes a great addition to salads in place of Feta and tastes fantastic even on its own. With a bold salty flavor and a unique, somewhat greasy texture reminiscent of rubber, Halloumi is an experience that must be had. It’s an excellent choice for a hearty breakfast.
2. Emmental – Switzerland
Emmental. It has an unusual name, but it's the real Swiss cheese, alongside Gruyere. Too often when you buy Swiss cheese, you're not getting the genuine article. Emmental, however, is the real deal, as Erin Brockovich might say. Originating around 1293 in Emmental, near Berne, it is one of Switzerland’s oldest cheeses. Emmental is renowned for its large holes (or 'eyes'), which create intriguing slices when cut. The cheese has a firm to hard texture and a yellow color. Its flavor is robust, and best described as ‘cheese flavor.’ The holes form due to a specific bacteria that consumes the lactic acid in the cheese, releasing carbon dioxide bubbles that expand and create the iconic eyes. The bigger the holes, the stronger the cheese's flavor. This is a result of aging and higher temperatures, which give more time for carbon dioxide to accumulate and the flavor to intensify. Emmental shines in a sandwich, and once you try it, you won't want to go back to inferior cheeses.
1. Danablu – Denmark
Danablu is, without a doubt, one of my personal favorites among cheeses. Known as Danish Blue, this cheese from Denmark is among the most intensely flavored blue cheeses available. It’s streaked with blue veins of mold and has a soft, almost spreadable texture, with a slight crumbliness. This cheese was created in the early 20th century by Marius Boel, who was attempting to replicate Roquefort, a famous French blue cheese. However, Danablu has become more popular, largely due to its availability. Made from cow’s milk, the curds are injected with mold before being left to age for 2-3 months, resulting in a cheese with a powerful, tangy flavor. Danablu is best enjoyed with other bold flavors, as it’s too strong to eat on its own. My favorite way to indulge in Danablu is to melt it over crumbed pork schnitzel.
+ Afterword from JFrater
After sampling all the cheeses on this list, don't miss out on these three French varieties that are among my top favorites: Roquefort – a sharp, salty blue cheese, cleaner in flavor than Stilton. It’s so irresistible that I can’t help but stop myself from finishing the entire wedge in one go! Next up is Pont Leveque – the oldest Norman cheese still made today. A mild, soft cheese often ranked alongside Camembert and Brie in popularity, it has a light pungency that pairs perfectly with crackers. And finally, Livarot – a unique cheese so iconic it has its own Appellation d’Origine Contrôlée, like Champagne. It's infamous for its stinky aroma, compared to barnyards or feces, yet its taste is incredibly smooth and mild.
Contributor: Jono
