“You have to be a romantic to invest yourself, your money, and your time in cheese,” says Anthony Bourdain, an American chef and food connoisseur. The process of making cheese is considered an art. Not only does cheese have several health benefits, but it also has a unique, rich flavour.
A friend: How do you get a mouse to smile? Me: Say cheese!
Most cheeses in the world are named after the places they were invented. Here’s a list of cheeses from around the world that you must try when visiting these countries:
France
Roquefort Not everyone can age cheese in the Combalou caves of Roquefort-sur-Soulzon. This blue cheese, with its piquant, creamy, and salty flavour, is often called the "Cheese of Kings and Popes." Best paired with: Port, Bordeaux, Cabernet Sauvignon, and Meritage wines.
Fun Fact: Before penicillin, Roquefort was used by shepherds to treat wounds and prevent gangrene.
Brie Region: Seine-et-Marne Nicknamed the "King of Cheeses," Brie is versatile—used in desserts, salads, and sandwiches.
Fun Fact: In 1217, a woman gifted 200 blocks of Brie to impress King Philippe Auguste.
Camembert Region: Normandy So popular that Normandy produces over 50 million blocks annually. Best paired with: Normandy Cider, Beaujolais, or Chenin Blanc.
Fun Fact: Camembert was enjoyed by French troops in World War I, making it culturally significant.
Italy
Gorgonzola Region: Gorgonzola One of the world’s oldest cheeses, dating back to the 11th century. Used in pastas, risottos, and four-cheese pizzas. Best paired with: Bordeaux Blend, Zinfandel, and Sauternes.
Fun Fact: London’s Stock Exchange is nicknamed “Gorgonzola Hall” due to its green marble interior.
Mozzarella di Bufala Campana Region: Campania, Molise, Apulia, Lazio A richer version of regular mozzarella, known as the "Queen of Mediterranean Cuisine." Used in: salads, calzones, casseroles, pastas, and lasagna. Best paired with: Beaujolais and Sauvignon Blanc.
Fun Fact: Its production halted during WWII in Naples and resumed only after the ceasefire.
Taleggio Region: Val Taleggio Despite its strong aroma, it has a fruity tang. Great when melted on polenta or veggies, or grated over bruschetta. Best paired with: A variety of red and white wines.
Fun Fact: Taleggio is mentioned by several Roman writers in ancient texts.
Pecorino Regions: Sicily, Sardinia, Lazio, Tuscany Main varieties include: Pecorino Romano, Sardo, Siciliano, Toscano. Used in: pastas, breads, and casseroles. Best paired with: Merlot, Chianti, Zinfandel, and Cabernet Sauvignon.
Fun Fact: In Rome, fresh fava beans with Pecorino are eaten on May Day to celebrate summer and prosperity.
Parmigiano Reggiano Regions: Parma, Reggio Emilia, Modena, Bologna, Mantua Popularly known as Parmesan, it’s often grated over pastas or melted into soups and risottos. Best paired with: Barbera, Montepulciano, Barolos, Chiantis, Brunello, and Tawny Port.
Fun Fact: In 2014, 1,209 wheels of Parmesan were simultaneously cracked open across Canada—setting a record.
Switzerland
Gruyère Region: Canton of Fribourg, Gruyères A semi-soft, cow’s milk cheese, great for traditional fondues, quiches, pies, French onion soup, sandwiches, and pastas. Best paired with: Beaujolais, Pinot Noir, Merlot, Syrah, Riesling, and Chardonnay.
Fun Fact: Gruyère has won "Best Cheese of the World" at the World Cheese Awards four times.
England
Cheddar Region: Somerset, Cheddar The most consumed cheese worldwide, especially loved in mac and cheese. Kid: When should you go on a cheese diet? Cheese Lover: When you need to ‘cheddar’ a few pounds.
Fun Fact: At the 1964 New York World's Fair, Wisconsin produced a Cheddar wheel weighing nearly 15,853 kg using milk from around 16,000 cows.
Netherlands
Gouda Region: South Holland, Gouda Used in soups, salads, pizzas, and burgers. Medium Gouda pairs with: Riesling and Chenin Blanc Aged Gouda pairs with: Merlot or Shiraz
Fun Fact: Gouda has been sold for over 300 years at Goudse Kaasmarkt. Alkmaar’s 400-year-old Cheese Market is a major tourist attraction.
Spain
Manchego Region: La Mancha Made from the milk of Manchega sheep. Used in: tortillas, quesadillas, nachos, soups, pastas, pizzas, meat stuffing, and eaten with bread. Best paired with: Cabernet Sauvignon, Merlot, Syrah, Zinfandel, Tempranillo, Sangiovese, Rioja, and Meritage.
Fun Fact: Manchego packaging features Don Quixote and Sancho Panza. Miguel de Cervantes likely enjoyed it while writing his famous novel.