Types Of Speciality Cheese

The Ultimate Guide to the World’s Best Specialty Cheeses in 2024

Roquefort is a sheep’s milk blue cheese from southern France. It has a white, tangy, creamy, and slightly moist texture with distinctive blue veins. The cheese has a characteristic fragrance and flavor with a sharp, salty taste imparted by the butyric acid in the blue mold.

Roquefort is a versatile cheese that can be enjoyed on its own or paired with sweet accompaniments like honey, apples, or pears to balance its strong flavor. It is often used as a topping for beef dishes, such as steak or burgers, or crumbled over roasted vegetables like broccoli or Brussels sprouts. Roquefort also makes a delicious addition to quiches, tarts, and savory pastries.

Stilton is a semi-soft blue cheese made from cow’s milk in the English counties of Derbyshire, Nottinghamshire, and Leicestershire. It has a rich, creamy texture with a complex flavor profile that includes nutty, buttery, and slightly sweet notes, followed by a strong, salty finish.

Stilton is often enjoyed as a dessert cheese, paired with sweet wines like Port or Sauternes. It can also be used in cooking to add depth and richness to dishes such as beef Wellington, where it is layered between the pastry and the meat. Stilton is a popular choice for cheese sauces, particularly when served over steak or pasta, and it can be incorporated into savory scones or biscuits for a delightful snack.

Gorgonzola is a soft, blue-veined cheese made from cow’s milk in the northern Italian regions of Piedmont and Lombardy. It comes in two varieties: Dolce, which is younger, milder, and creamier, and Piccante, which is aged longer and has a stronger, more piquant flavor. Both types have a rich, buttery texture with a slightly sweet and nutty taste.

Gorgonzola is an excellent melting cheese, making it a perfect addition to risottos, polenta, and gnocchi dishes. It can also be used as a topping for pizza or crostini, paired with sweet ingredients like honey, figs, or pears. Gorgonzola sauce is a classic accompaniment to grilled or roasted meats, particularly beef and pork, and it can be used to stuff chicken breasts or mushrooms for a decadent appetizer.

Époisses is a soft, washed-rind cow’s milk cheese from the Burgundy region of France. It has a rich, creamy texture with a pungent aroma and a complex flavor profile that includes notes of nuts, butter, and a slight hint of ammonia. The cheese is washed with a local brandy called Marc de Bourgogne during the aging process, which contributes to its distinctive taste and aroma.

Époisses is best enjoyed on its own, paired with a crusty baguette and a glass of Burgundian red wine. It can also be used as a decadent spread for sandwiches or melted over roasted potatoes for a rich and flavorful side dish. Époisses is a key ingredient in the classic French dish, Époisses de Bourgogne fondue, where it is melted with white wine and served with bread for dipping.

Reblochon is a soft, washed-rind cow’s milk cheese from the Savoie region of France. It has a smooth, supple texture with a mild, nutty flavor and a slightly fruity aroma. The cheese is aged for around 4-5 weeks, during which time it develops a thin, edible rind that is pale yellow in color.

Reblochon is the star ingredient in the classic French dish, Tartiflette, where it is melted over sliced potatoes, onions, and lardons (bacon). It can also be used as a topping for baked potatoes or gratins, or melted into creamy sauces for pasta dishes. Reblochon pairs well with fruity white wines like Sauvignon Blanc or Riesling, and it can be served on a cheese board alongside fresh fruit and nuts.

Taleggio is a soft, washed-rind cow’s milk cheese from the Lombardy region of Italy. It has a soft, creamy texture with a mild, slightly tangy flavor and a fruity aroma. The cheese is aged for around 6-10 weeks, during which time it develops a thin, edible rind that is pinkish-orange in color.

Taleggio is a versatile cheese that can be used in a variety of dishes. It is often melted over polenta or used as a filling for ravioli or tortellini. Taleggio can also be used as a topping for pizza or crostini, paired with sweet ingredients like honey or fig jam. It is a key ingredient in the classic Italian dish, Risotto al Taleggio, where it is stirred into creamy risotto rice along with sautéed mushrooms and white wine.

Morbier is a semi-soft cow’s milk cheese from the Franche-Comté region of France. It has a smooth, supple texture with a mild, slightly nutty flavor and a distinctive black ash line running through the center of the cheese. The ash line was originally used to separate the morning and evening milks used to make the cheese, but today it is added purely for aesthetic purposes.

Morbier is a great melting cheese, making it an excellent choice for grilled cheese sandwiches or paninis. It can also be used as a topping for baked potatoes or gratins, or melted into creamy sauces for pasta dishes. Morbier pairs well with fruity red wines like Beaujolais or Pinot Noir, and it can be served on a cheese board alongside dried fruit and nuts.

Langres is a soft, washed-rind cow’s milk cheese from the Champagne-Ardenne region of France. It has a soft, creamy texture with a strong, pungent aroma and a slightly salty, tangy flavor. The cheese is aged for around 5-8 weeks, during which time it develops a distinctive orange-colored rind and a slightly concave top.

Langres is traditionally served with a splash of Champagne poured into the concave top of the cheese, which is said to enhance its flavor and aroma. It can also be used as a topping for baked potatoes or gratins, or melted into creamy sauces for pasta dishes. Langres pairs well with full-bodied red wines like Bordeaux or Cabernet Sauvignon, and it can be served on a cheese board alongside dried fruit and nuts.

Vacherin Mont d’Or is a soft, washed-rind cow’s milk cheese from the Jura Mountains on the border of France and Switzerland. It has a rich, creamy texture with a strong, pungent aroma and a slightly sweet, nutty flavor. The cheese is only produced during the winter months and is aged for around 3-4 weeks, during which time it develops a distinctive orange-colored rind.

Vacherin Mont d’Or is traditionally served warm, either baked in its wooden box or heated in the oven until the top becomes soft and gooey. It can be scooped out and spread on crusty bread or used as a dip for vegetables or charcuterie. Vacherin Mont d’Or also makes a decadent addition to fondue or raclette, where it is melted alongside other cheeses and served with boiled potatoes and pickles.

Ossau-Iraty is a semi-hard sheep’s milk cheese from the Basque region of France. It has a firm, dense texture with a nutty, slightly sweet flavor and a subtle hint of olive oil. The cheese is aged for around 6-12 months, during which time it develops a natural rind that is grayish-brown in color.

Ossau-Iraty is a versatile cheese that can be enjoyed on its own or used in cooking. It can be grated over pasta dishes or used as a topping for gratins and casseroles. Ossau-Iraty also makes a delicious addition to omelets or frittatas, where its nutty flavor complements the eggs. It pairs well with full-bodied red wines like Rioja or Tempranillo, and it can be served on a cheese board alongside dried fruit and nuts.

Rogue River Blue is a semi-soft blue cheese made from cow’s milk in Oregon, United States. It has a creamy, fudgy texture with a complex flavor profile that includes notes of fruit, nuts, and a hint of bacon. The cheese is wrapped in grape leaves that have been soaked in pear brandy and aged for around 9-12 months, during which time it develops a natural rind that is mottled with blue and gray molds.

Rogue River Blue is a decadent cheese that is best enjoyed on its own or paired with sweet accompaniments like honey, figs, or pears. It can also be crumbled over a steak or used as a topping for burgers or sandwiches. Rogue River Blue makes a delicious addition to a cheese board, where its complex flavor and aroma can be fully appreciated. It pairs well with dessert wines like Port or Sauternes, as well as full-bodied red wines like Syrah or Zinfandel.

Humboldt Fog is a soft-ripened goat’s milk cheese from California, United States. It has a creamy, luscious texture with a tangy, slightly lemony flavor and a distinctive layer of edible ash running through the center of the cheese. The cheese is aged for around 2-4 weeks, during which time it develops a thin, bloomy rind that is white in color.

Humboldt Fog is a versatile cheese that can be enjoyed on its own or used in cooking. It can be crumbled over roasted beets or used as a topping for crostini or bruschetta. Humboldt Fog also makes a delicious addition to a cheese board, where its tangy flavor and creamy texture can be fully appreciated. It pairs well with crisp white wines like Sauvignon Blanc or Pinot Grigio, as well as sparkling wines like Prosecco or Cava.

Cowgirl Creamery Red Hawk is a soft, washed-rind cow’s milk cheese from California, United States. It has a rich, creamy texture with a pungent aroma and a slightly sweet, beefy flavor. The cheese is washed with a brine solution that contains a bacteria called Brevibacterium linens, which gives the cheese its distinctive orange-red rind and funky aroma.

Red Hawk is a decadent cheese that is best enjoyed on its own or paired with bold accompaniments like cured meats or pickled vegetables. It can also be melted over roasted potatoes or used as a topping for burgers or sandwiches. Red Hawk makes a statement on a cheese board, where its pungent aroma and creamy texture can be fully appreciated. It pairs well with full-bodied red wines like Cabernet Sauvignon or Syrah, as well as strong, malty beers like a Belgian dubbel or a barleywine.

Jasper Hill Farm Harbison is a soft-ripened cow’s milk cheese from Vermont, United States. It has a rich, creamy texture with a woodsy, slightly mushroomy flavor and a hint of mustard. The cheese is wrapped in strips of spruce bark, which imparts a subtle, resinous flavor to the cheese as it ages. Harbison is aged for around 6-8 weeks, during which time it develops a thin, bloomy rind that is white in color.

Harbison is a unique cheese that is best enjoyed by scooping it out of its bark wrapping and spreading it on crusty bread or crackers. It can also be used as a topping for baked potatoes or melted into creamy sauces for pasta dishes. Harbison makes a stunning addition to a cheese board, where its creamy texture and woodsy flavor can be fully appreciated. It pairs well with sparkling wines like Champagne or Prosecco, as well as hoppy beers like an IPA or a pale ale.

Cabrales is a semi-soft blue cheese made from a mixture of cow’s, goat’s, and sheep’s milk in the Asturias region of Spain. It has a crumbly, slightly granular texture with a strong, tangy flavor and a pungent aroma. The cheese is aged for around 2-5 months in natural limestone caves, where it develops its distinctive blue-green veins and natural rind.

Cabrales is a bold cheese that is best enjoyed on its own or paired with strong accompaniments like anchovies or olives. It can also be crumbled over a steak or used as a topping for burgers or sandwiches. Cabrales makes a statement on a cheese board, where its strong flavor and aroma can be fully appreciated. It pairs well with full-bodied red wines like Rioja or Tempranillo, as well as strong, dark beers like a stout or a porter.

Torta del Casar is a soft, raw sheep’s milk cheese from the Extremadura region of Spain. It has a rich, creamy texture with a slightly sour, tangy flavor and a hint of grassiness. The cheese is made using a combination of raw sheep’s milk and a vegetable rennet derived from the cardoon thistle, which gives the cheese its distinctive flavor and aroma. Torta del Casar is aged for around 60-90 days, during which time it develops a thin, natural rind that is grayish-brown in color.

Torta del Casar is traditionally served by slicing off the top of the cheese and scooping out the creamy interior with bread or crackers. It can also be used as a dip for vegetables or spread on sandwiches or crostini. Torta del Casar makes a decadent addition to a cheese board, where its rich, creamy texture and tangy flavor can be fully appreciated. It pairs well with full-bodied red wines like Tempranillo or Garnacha, as well as sherry or port.

Mahón is a semi-hard cow’s milk cheese from the island of Menorca, Spain. It has a firm, slightly crumbly texture with a buttery, slightly salty flavor and a hint of sharpness. The cheese is made using raw or pasteurized cow’s milk and is aged for anywhere from 2-10 months, depending on the desired level of maturity. Mahón develops a natural rind thatis a natural rind that ranges in color from orange to brownish black, depending on the age of the cheese.

Mahón is a versatile cheese that can be used in a variety of dishes. It is often grated over pasta, rice, or vegetable dishes, adding a sharp and slightly salty flavor. The cheese can also be sliced thin and served as part of a tapas spread, paired with cured meats, olives, and crusty bread. Mahón is also a popular choice for grilled cheese sandwiches, where its buttery texture and sharp flavor complement the crispy bread.

Idiazabal is a hard, pressed cheese made from the raw milk of Latxa and Carranzana sheep in the Basque Country and Navarre regions of northern Spain. It has a compact texture with a few pinprick holes, and a hard, natural rind that may be marked with the pattern of the wooden molds used in its production. The color of the cheese ranges from pale yellow to amber, depending on the age and smoking process.

Idiazabal has a distinctive, slightly smoky flavor with nutty and buttery notes. The cheese is often served as a tapa, paired with quince paste or nuts. It can also be grated over roasted vegetables or used to add depth of flavor to egg dishes like frittatas or omelets. Idiazabal is a classic pairing with full-bodied red wines from the Rioja region or with dry, sparkling ciders from the Basque Country.

Garrotxa is a semi-firm goat’s milk cheese from the Catalonia region of Spain. It has a compact, dense texture with a velvety gray mold coating on the rind, which contributes to its earthy aroma. The interior paste is ivory-colored and has a smooth, creamy mouthfeel with a slightly flaky texture.

Garrotxa has a mild, yet complex flavor profile with notes of hazelnuts, herbs, and a subtle tang typical of goat’s milk cheeses. It is often served as a dessert cheese, paired with honey, fresh figs, or pears. Garrotxa can also be used in salads, grated over roasted beets, or melted into potato gratins. This cheese pairs well with medium-bodied red wines like Pinot Noir or Merlot, as well as with sparkling wines and dry rosés.

Serra da Estrela is a soft, raw sheep’s milk cheese from the mountainous region of Serra da Estrela in central Portugal. It has a soft, spreadable texture with a runny, almost liquid center when fully ripe. The cheese is traditionally wrapped in a cotton cloth, which helps to maintain its shape and promote even ripening. The rind is thin and edible, with a slightly wrinkled appearance.

Serra da Estrela has a rich, tangy flavor with a slight bitterness and a hint of salt. It is often served as a spread on bread or crackers, paired with a dollop of quince paste or honey. The cheese can also be baked in its rind and served as a warm, gooey dip for vegetables or crusty bread. Serra da Estrela pairs well with full-bodied red wines from the Dão region of Portugal, as well as with Port wine.

Azeitão is a soft, raw sheep’s milk cheese from the Setúbal region of Portugal, just south of Lisbon. It has a soft, creamy texture with a slightly grainy mouthfeel and a thin, wrinkled rind. The cheese is made using a vegetable rennet derived from the cardoon thistle, which gives it a distinctive, slightly bitter flavor.

Azeitão has a complex flavor profile with notes of grass, herbs, and a slight tanginess. It is often served as a dessert cheese, paired with a glass of sweet Moscatel de Setúbal wine or a slice of fresh fruit. Azeitão can also be used as a spread for sandwiches or melted over roasted vegetables. This cheese pairs well with light-bodied red wines or crisp, acidic white wines from the Lisboa region of Portugal.

Bitto is a semi-hard, raw cow’s milk cheese from the Valtellina valley in the Lombardy region of northern Italy. It has a dense, compact texture with a few small holes and a thin, natural rind that ranges in color from yellow to brown. The cheese is made from the milk of cows that graze on high alpine pastures, which gives it a distinctive flavor and aroma.

Bitto has a sweet, slightly nutty flavor with hints of grass and wildflowers. It is often served as a table cheese, paired with honey, nuts, or mostarda (a spicy, fruity condiment). Bitto can also be grated over risottos or pasta dishes, adding a depth of flavor and a slightly granular texture. This cheese pairs well with full-bodied red wines from the Valtellina region, such as Sforzato di Valtellina or Valtellina Superiore.

Castelmagno is a semi-hard, raw cow’s milk cheese from the Piedmont region of northwestern Italy. It has a crumbly, granular texture with a thick, natural rind that ranges in color from reddish-brown to gray. The cheese is made from the milk of cows that graze on the high alpine pastures of the Grana Valley, which gives it a distinctive flavor and aroma.

Castelmagno has a sharp, slightly spicy flavor with notes of nuts and dried fruit. It is often served as a grating cheese, sprinkled over pasta dishes or risottos. Castelmagno can also be enjoyed on its own, paired with a slice of crusty bread and a drizzle of honey. This cheese pairs well with full-bodied red wines from the Piedmont region, such as Barolo or Barbaresco.

Robiola is a soft, fresh cheese made from a mixture of cow’s, goat’s, and sheep’s milk in the Piedmont region of northwestern Italy. It has a creamy, spreadable texture with a thin, wrinkled rind that ranges in color from white to pale yellow. The cheese is typically sold in small, round forms and has a short shelf life due to its high moisture content.

Robiola has a tangy, slightly sour flavor with notes of mushrooms and cream. It is often served as a spread on bread or crackers, paired with a drizzle of honey or a slice of fresh fruit. Robiola can also be used as a filling for pasta dishes or melted over roasted vegetables. This cheese pairs well with light-bodied white wines from the Piedmont region, such as Gavi or Arneis.

Fiore Sardo is a hard, raw sheep’s milk cheese from the island of Sardinia, off the coast of Italy. It has a dense, granular texture with a thick, natural rind that ranges in color from yellow to brown. The cheese is made from the milk of Sardinian sheep that graze on the island’s rocky, herb-covered pastures, which gives it a distinctive flavor and aroma.

Fiore Sardo has a sharp, slightly smoky flavor with notes of caramel and nuts. It is often served as a grating cheese, sprinkled over pasta dishes or soups. Fiore Sardo can also be enjoyed on its own, paired with a slice of crusty bread and a drizzle of honey or a dab of fruit preserves. This cheese pairs well with full-bodied red wines from Sardinia, such as Cannonau di Sardegna or Monica di Sardegna.