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Top 100 Cheeses Around the World in 2025: A Delicious Journey
1. Parmigiano Reggiano (Italy)
An Italian classic, Parmigiano Reggiano, known as the “King of Cheeses,” boasts a rich, savory flavor with granular texture. Widely used grated over pastas, it embodies centuries-old cheese-making traditions.
Image: Parmigiano Reggiano wheel
2. Mozzarella di Bufala Campana (Italy)
This creamy, soft cheese made from buffalo milk offers a fresh, tangy taste, perfect for caprese salads and melting on pizzas. Its light texture makes it a favorite worldwide.
Image: Mozzarella di Bufala on a platter
3. Gruyère (Switzerland)
Known for its distinctive nutty and slightly sweet flavor, Gruyère melts beautifully, making it ideal for fondue and gourmet sandwiches. It ages gracefully, developing complex nuances over time.
Image: Sliced Gruyère cheese
4. Manchego (Spain)
A firm, buttery cheese crafted from Manchega sheep’s milk, Manchego showcases a tangy, nutty profile. Its distinctive zigzag patterned rind makes it visually striking.
Image: Manchego wedges
5. Feta (Greece)
This crumbly, salty cheese made from sheep’s or goat’s milk is essential in Mediterranean cuisine, adding zest to salads, omelets, and pastries. Its tangy punch is unmistakable.
Image: Feta blocks with herbs
6. Gorgonzola Dolce (Italy)
A mild, creamy blue cheese with a pleasant sweetness, Gorgonzola Dolce pairs well with fruits and nuts or melts into sauces that add a lush, tangy dimension.
Image: Blue-veined Gorgonzola
7. Camembert de Normandie (France)
A soft, bloomy rind cheese with earthy flavors, Camembert is perfect for spreading or baking. Its velvety interior offers a rich, mushroom-like aroma.
Image: Whole Camembert wheel
8. Halloumi (Cyprus)
This semi-hard, white cheese holds up to grilling or frying without melting, offering a squeaky texture and salty flavor, popular in Mediterranean dishes.
Image: Grilled Halloumi slices
9. Cotija (Mexico)
Often called the “Parmesan of Mexico,” Cotija is a crumbly, salty cheese sprinkled over tacos, salads, and street foods for a finishing touch.
Image: Cotija sprinkled on a dish
10. Taleggio (Italy)
A washed-rind cheese with a tangy, fruity aroma, Taleggio has a creamy texture. Its versatile flavor makes it suitable for melting into risottos or enjoying with crusty bread.
Image: Slices of Taleggio
11. Cheddar (United Kingdom)
The quintessential American and British cheese, Cheddar ranges from mild to extra sharp. Its firm texture and tangy taste make it a versatile staple.
Image: Block of Cheddar
12. Brie de Meaux (France)
A soft, buttery cheese with earthy undertones, Brie de Meaux is a crowd favorite for picnics and cheese platters, offering a melt-in-your-mouth experience.
Image: Brie wheel with a rind
13. Provolone del Monaco (Italy)
A semi-hard cheese with a smoky, slightly tangy flavor, Provolone is fantastic for melting into sandwiches or serving on cheese boards.
Image: Sliced Provolone
14. Raclette de Savoie (France)
Ideal for melting, Raclette presents a rich, nutty taste, traditionally melted over boiled potatoes, cured meats, and vegetables.
Image: Melting Raclette cheese
15. Pecorino Romano (Italy)
A hard, salty cheese made from sheep’s milk, Pecorino Romano is a key ingredient in pasta dishes, offering intense flavor and sharpness.
Image: Grated Pecorino Romano
Note: This is a curated selection from the Tasteatlas Awards 2025, showcasing cheese masterpieces from across the globe that continue to delight palates worldwide. As cheese-making evolves, new varieties emerge, but traditional favorites like these remain timeless. Whether melted, grated, crumbed, or sliced, these cheeses enrich our culinary experiences and cultural heritage.
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