The Best 25 Artisanal Cheeses From Around The World
Artisanal cheese represents a rich tradition of handcrafted, small-batch cheeses that showcase the skill and passion of cheesemakers around the world. Produced primarily by hand using age-old techniques, artisanal cheeses are distinguished by their unique flavors, textures, and appearance that reflect the terroir and cultural heritage of their region of origin.
Types of Artisanal Cheese
Fourme d’Ambert (France)
Fourme d’Ambert is a semi-hard, raw cow’s milk cheese from the Auvergne region of France. It has a creamy, smooth texture and a mild, slightly sweet flavor with hints of mushroom and nuts. The cheese is aged for at least 28 days, developing a natural blue mold that creates a distinctive marbled appearance.
Fourme d’Ambert is a versatile cheese that can be enjoyed on its own, paired with fruits and nuts, or used in cooking. It is perfect for crumbling over salads, melting into sauces, or adding a rich, creamy element to quiches and gratins.
Idiazabal (Spain)
Idiazabal is a hard, raw sheep’s milk cheese from the Basque Country in Spain. It has a firm, slightly grainy texture and a nutty, slightly smoky flavor, thanks to the traditional practice of smoking the cheese over beechwood or hawthorne. Idiazabal is aged for at least 60 days, developing a complex flavor profile and a natural, inedible rind.
Idiazabal is a flavorful cheese that can be enjoyed on its own, paired with cured meats and olives, or used in cooking. It is perfect for grating over pasta dishes, soups, or roasted vegetables, and can be melted into sauces or used as a topping for crostini and sandwiches.
Oka L’Artisan (Canada)
Oka L’Artisan is a semi-soft, washed-rind cow’s milk cheese from Quebec, Canada. It has a smooth, supple texture and a rich, buttery flavor with hints of nuts and a slight tang. The cheese is washed with brine during the aging process, which lasts for at least 30 days, contributing to its distinctive aroma and taste.
Oka L’Artisan is a versatile cheese that can be enjoyed on its own, paired with crusty bread and a glass of red wine, or used in cooking. It is perfect for melting into sauces, gratins, and sandwiches, and can be grated over salads and soups for added depth of flavor.
Full Moon by Beehive Cheese (Utah, USA)
Full Moon is a semi-hard, raw cow’s milk cheese produced by Beehive Cheese in Utah, USA. It has a smooth, slightly crumbly texture and a rich, buttery flavor with hints of caramel and a slight tang. The cheese is aged for at least 6 months, developing a complex flavor profile and a natural, edible rind.
Full Moon is a delightful cheese that can be enjoyed on its own, paired with fruits, nuts, and a glass of medium-bodied red wine, or used in cooking. It is perfect for grating over pasta dishes, soups, or roasted vegetables, and can be melted into sauces or used as a topping for crostini and sandwiches.
Point Reyes Original Blue Cheese (California, USA)
Point Reyes Original Blue is a semi-soft, raw cow’s milk cheese produced by Point Reyes Farmstead Cheese Company in California, USA. It has a creamy, slightly crumbly texture and a bold, tangy flavor with hints of salt and a slight sweetness. The cheese is aged for at least 3 months, developing a natural blue mold that creates a distinctive marbled appearance.
Point Reyes Original Blue is a flavorful cheese that can be enjoyed on its own, paired with fruits, nuts, and a glass of sweet dessert wine, or used in cooking. It is perfect for crumbling over salads, melting into sauces, or adding a bold, tangy element to quiches and gratins.
Dunbarton Blue (Wisconsin, USA)
Dunbarton Blue is a semi-soft, raw cow’s milk cheese produced by Roelli Cheese Haus in Wisconsin, USA. It is a unique combination of a traditional cheddar and a blue cheese, with a firm, slightly crumbly texture and a rich, tangy flavor with hints of nuts and a slight sweetness. The cheese is aged for at least 4 months, developing blue veins throughout the cheddar base.
Dunbarton Blue is a versatile cheese that can be enjoyed on its own, paired with fruits, nuts, and a glass of robust red wine, or used in cooking. It is perfect for crumbling over salads, melting into sauces, or adding a bold, flavorful element to burgers and sandwiches.
Brillat-Savarin, Natural Rind
Brillat-Savarin is a soft, triple-cream cow’s milk cheese from the Île-de-France region of France. It has a rich, buttery texture and a mild, slightly tangy flavor with hints of mushroom and cream. The cheese is aged for at least 4 weeks, developing a thin, natural, edible rind.
Brillat-Savarin is a decadent cheese that is best enjoyed on its own, paired with champagne or a crisp, dry white wine. It can also be served with fresh berries or used as a luxurious spread for crackers or baguette slices.
Gouda, 4-Year-Old
4-Year-Old Gouda is a hard, aged cow’s milk cheese from the Netherlands. It has a firm, slightly crumbly texture and a rich, complex flavor with notes of caramel, butterscotch, and a slight crunch from the tyrosine crystals that form during the aging process. The cheese is aged for at least 4 years, developing a deep, amber-colored interior and a natural, inedible rind.
4-Year-Old Gouda is a flavorful cheese that can be enjoyed on its own, paired with fruits, nuts, and a glass of full-bodied red wine, or used in cooking. It is perfect for grating over pasta dishes, soups, or roasted vegetables, and can be melted into sauces or used as a topping for crostini and sandwiches.
Comté
Comté is a hard, raw cow’s milk cheese from the Franche-Comté region of France. It has a firm, slightly elastic texture and a complex, nutty flavor with hints of butter, fruit, and a slight tang. The cheese is aged for at least 4 months, developing a natural, inedible rind and a pale yellow interior.
Comté is a versatile cheese that can be enjoyed on its own, paired with fruits, nuts, and a glass of light, fruity red wine, or used in cooking. It is perfect for grating over pasta dishes, soups, or salads, and can be melted into sauces, gratins, and fondues.
Comté
Comté is a semi-hard, unpasteurized cow’s milk cheese from the Franche-Comté region of eastern France. It has a firm, slightly grainy texture and a complex, nutty flavor with hints of caramel and fruit. Comté is aged for a minimum of 4 months, with some varieties aged for up to 2 years or more, resulting in a deeper, more intense flavor profile.
Comté is a versatile cheese that can be enjoyed on its own, paired with fruits, nuts, and crusty bread, or used in cooking. It is a classic choice for fondue, gratins, and quiches, adding a rich, savory depth to these dishes.
Stilton, Colston Bassett
Colston Bassett Stilton is a renowned English blue cheese made from pasteurized cow’s milk. It has a creamy, slightly crumbly texture and a bold, tangy flavor with distinctive blue veins running throughout. Colston Bassett Stilton is aged for a minimum of 9 weeks, during which time it develops its characteristic flavor and aroma.
Colston Bassett Stilton is often served as a dessert cheese, paired with port wine, figs, or walnuts. It can also be crumbled over salads, melted into sauces, or used as a topping for burgers and steaks.
Parmigiano Reggiano
Parmigiano Reggiano is a hard, granular Italian cheese made from unpasteurized cow’s milk. It has a firm, slightly crumbly texture and a rich, nutty flavor with hints of butter and a slight sharpness. Parmigiano Reggiano is aged for a minimum of 12 months, with some varieties aged for up to 3 years or more, resulting in a deeper, more intense flavor profile.
Parmigiano Reggiano is a versatile cheese that can be enjoyed on its own, grated over pasta dishes, risottos, and salads, or used as a flavorful addition to soups and sauces.
Brie de Nangis
Brie de Nangis is a soft-ripened cow’s milk cheese from the Île-de-France region of France. It has a creamy, buttery texture and a mild, slightly mushroomy flavor with hints of earth and nuts. Brie de Nangis is aged for several weeks, during which time it develops a thin, edible white rind.
Brie de Nangis is often served as a table cheese, paired with fruits, nuts, and crusty bread. It can also be baked in puff pastry and served as a warm, gooey appetizer, or melted into sauces and gratins for added richness.
Cheddar, Artisanal 2-Year Aged
Artisanal 2-Year Aged Cheddar is a hard, aged cow’s milk cheese with a firm, slightly crumbly texture and a sharp, tangy flavor that intensifies with age. This cheddar is aged for a minimum of 2 years, resulting in a complex flavor profile with notes of nuts, caramel, and a slight acidity.
Aged Cheddar is a versatile cheese that can be enjoyed on its own, paired with fruits, nuts, and chutneys, or used in cooking. It is perfect for grating over salads, soups, or casseroles, and can be melted into sauces, gratins, and sandwiches.
Bleu d’Auvergne
Bleu d’Auvergne is a semi-soft, blue-veined cow’s milk cheese from the Auvergne region of France. It has a creamy, slightly crumbly texture and a bold, tangy flavor with distinctive blue veins running throughout. Bleu d’Auvergne is aged for a minimum of 4 weeks, during which time it develops its characteristic flavor and aroma.
Bleu d’Auvergne is a versatile cheese that can be enjoyed on its own, paired with fruits, nuts, and honey, or used in cooking. It is perfect for melting into sauces, soups, and gratins, and can be crumbled over salads and pizzas.
Taleggio
Taleggio is a semi-soft, washed-rind cow’s milk cheese from the Lombardy region of Italy. It has a creamy, slightly sticky texture and a mild, slightly tangy flavor with hints of fruit and a subtle aroma. Taleggio is aged for several weeks, during which time it develops a thin, pinkish-orange rind.
Taleggio is a versatile cheese that can be enjoyed on its own, paired with fruits, nuts, and crusty bread, or used in cooking. It is perfect for melting into risottos, polenta, and pasta dishes, and can be used as a flavorful topping for pizzas and crostini.
Morbier
Morbier is a semi-soft, washed-rind cow’s milk cheese from the Franche-Comté region of France. It is easily recognizable by the thin layer of ash running through its center, a remnant of the cheese’s traditional production process. Morbier has a mild, slightly nutty flavor with a hint of fruitiness.
Morbier is a versatile cheese that can be enjoyed on its own, paired with fruits and nuts, or melted in dishes like grilled cheese sandwiches, quiches, and gratins. Its subtle flavor and creamy texture make it a crowd-pleasing addition to any cheese board.
Epoisses
Epoisses is a soft, washed-rind cow’s milk cheese from the Burgundy region of France. It has a creamy, slightly runny texture and a pungent, earthy aroma. Epoisses has a rich, meaty flavor with notes of nuts and a slight bitterness.
Epoisses is best enjoyed on its own, paired with a glass of Burgundy red wine or a sweet dessert wine. It can also be spread on crusty bread or used as a decadent topping for burgers and steaks.
St Stephen
St Stephen is a semi-soft, washed-rind cow’s milk cheese from the Wiltshire region of England. It has a creamy, slightly sticky texture and a rich, meaty flavor with hints of nuts and a subtle aroma. St Stephen is aged for several weeks, during which time it develops a thin, orange-brown rind.
St Stephen is a versatile cheese that can be enjoyed on its own, paired with fruits, nuts, and crusty bread, or used in cooking. It is perfect for melting into sauces, gratins, and sandwiches, and can be used as a flavorful topping for pizzas and crostini.
Roquefort, Artisanal Cave Aged 3 Months
Roquefort is a blue-veined, semi-soft sheep’s milk cheese from the Roquefort region of France. This artisanal variety is aged for 3 months in natural caves, resulting in a creamy, slightly crumbly texture and a bold, tangy flavor with distinctive blue veins running throughout.
Roquefort is often enjoyed on its own, spread on bread or crackers, or crumbled over salads. It can also be used in cooking, adding a rich, pungent flavor to sauces, dressings, and dips. Roquefort pairs well with sweet accompaniments like honey, figs, or pears, as well as with dessert wines and ports.
Ossau Iraty
Ossau Iraty is a semi-hard sheep’s milk cheese from the Basque region of France. It has a smooth, supple texture and a nutty, slightly sweet flavor with hints of olive and fresh grass. Ossau Iraty is aged for 3 to 6 months, resulting in a firm, yet creamy consistency and a complex, well-balanced taste.
Ossau Iraty is often enjoyed on its own, paired with fruits, nuts, and cured meats, or served alongside crusty bread. It can also be used in cooking, adding a rich, savory flavor to gratins, quiches, and sandwiches.
Camembert Lactic, French
Camembert Lactic is a soft, bloomy-rind cow’s milk cheese from the Normandy region of France. It has a creamy, slightly runny texture and a mild, slightly mushroomy flavor with hints of earth and nuts. Camembert Lactic is aged for several weeks, during which time it develops a thin, edible white rind.
Camembert Lactic is often served as a table cheese, paired with fruits, nuts, and crusty bread. It can also be baked and served as a warm, gooey appetizer, or melted into sauces and gratins for added richness.
Geit in Stad
Geit in Stad is a semi-soft goat’s milk cheese from the Netherlands. It has a creamy, slightly crumbly texture and a mild, slightly tangy flavor with hints of nuts and grass. Geit in Stad is aged for several weeks, during which time it develops a thin, edible rind.
Geit in Stad is a versatile cheese that can be enjoyed on its own, paired with fruits, nuts, and crusty bread, or used in cooking. It is perfect for melting into sauces, gratins, and sandwiches, and can be crumbled over salads and pizzas.
Honey Bee Goats Cheese
Honey Bee Goats Cheese is a soft, fresh goat’s milk cheese from the United Kingdom. It has a creamy, spreadable texture and a mild, slightly tangy flavor with hints of honey and grass. Honey Bee Goats Cheese is typically sold in small logs or rounds and is meant to be consumed within a few days of production.
Honey Bee Goats Cheese is best enjoyed as a spread, paired with crusty bread, fresh fruits, and a drizzle of honey. It can also be used as a topping for salads, crostini, or melted into omelets and frittatas.
Sticky Toffee Cheddar
Sticky Toffee Cheddar is a hard, aged cow’s milk cheese from the United Kingdom. It has a firm, slightly crumbly texture and a sharp, tangy flavor with notes of caramel and toffee. Sticky Toffee Cheddar is aged for several months, during which time it develops its distinctive flavor profile.
Sticky Toffee Cheddar is a versatile cheese that can be enjoyed on its own, paired with fruits, nuts, and chutneys, or used in cooking. It is perfect for grating over salads, soups, or casseroles, and can be melted into sauces, gratins, and sandwiches.
Blue Murder
Blue Murder is a semi-soft, blue-veined cow’s milk cheese from the United Kingdom. It has a creamy, slightly crumbly texture and a bold, tangy flavor with distinctive blue veins running throughout. Blue Murder is aged for several weeks, during which time it develops its characteristic flavor and aroma.
Blue Murder is a versatile cheese that can be enjoyed on its own, paired with fruits, nuts, and honey, or used in cooking. It is perfect for melting into sauces, soups, and gratins, and can be crumbled over salads and pizzas.
Conclusion
Artisanal cheese is a true celebration of craftsmanship, tradition, and flavor. From the rich, nutty notes of Comté to the bold, tangy bite of Roquefort, and from the creamy indulgence of Brie de Nangis to the pungent earthiness of Epoisses, these exceptional varieties offer a world of taste experiences for cheese lovers to explore. By incorporating these artisanal cheeses into your culinary repertoire, you can elevate your meals, impress your guests, and savor the artistry of cheesemaking at its finest.