Most people stick to cheddar, mozzarella, or brie when shopping for cheese. But the world of cheese is so much bigger and more exciting than that!
From mountain villages in Switzerland to tiny farms in Spain, cheesemakers have been crafting incredible varieties for centuries that most of us have never even seen on a menu. Get ready to discover 15 amazing cheeses that will completely change how you think about this beloved food.
1. Winnimere
Tucked away in Vermont, Winnimere is a seasonal cheese that only appears in winter months, making it feel like a rare treasure. It is wrapped in strips of spruce bark, which gives it a woodsy, slightly piney flavor unlike anything else you have tasted.
The inside is so soft and runny that people often scoop it out like a dip. Pair it with crusty bread and you have an unforgettable snack that tastes like a cozy cabin in the woods.
2. Rogue River Blue
Winning the title of World's Best Cheese in 2019 shocked many people who had never heard of this Oregon original. Rogue River Blue is wrapped in Syrah grape leaves that have been soaked in pear brandy, adding a fruity, boozy depth to its bold blue flavor.
Only made in autumn when cows eat the richest grass, each wheel is truly one of a kind. If you ever spot it at a cheese shop, grab it immediately because it sells out fast.
3. Epoisses
Napoleon Bonaparte reportedly called Epoisses his favorite cheese, and once you try it, you will completely understand why. This French cheese from Burgundy has a sticky, orange rind that gets washed with marc de Bourgogne, a local grape brandy, giving it an intensely pungent smell.
Do not let the powerful aroma scare you away. The inside is silky, buttery, and surprisingly mellow.
It is actually banned on French public transportation because of its strong scent, which makes it legendary.
4. Cabrales
Deep in the caves of Asturias, Spain, Cabrales develops some of the most intense blue veins you will ever see in a cheese. Made from a mix of cow, goat, and sheep milk, this bold cheese has a sharp, spicy bite that cheese lovers absolutely crave.
Cheesemakers age it in natural limestone caves where mountain air and humidity do all the work. Spread a tiny bit on a cracker with honey to balance its powerful punch, and your taste buds will thank you.
5. Bitto Storico
Some cheeses are aged for months, but Bitto Storico from the Italian Alps can be aged for up to ten years, making it one of the oldest edible cheeses in the world. Made only during summer in remote mountain valleys, it develops a rich, crystalline texture similar to Parmesan but with a deeper, more complex flavor.
Shepherds have been making this cheese for over a thousand years using ancient techniques. A small slice paired with aged balsamic vinegar is a truly extraordinary experience worth seeking out.
6. Vasterbottensost
Sweden's most beloved secret, Vasterbottensost has been made in the same small town since 1872 using a recipe that only one person fully knows at any given time. That mysterious exclusivity alone makes it worth tracking down.
The flavor hits hard with a sharp, salty, slightly tangy punch that somehow also feels buttery and smooth.
Swedes use it in everything from quiche to pizza, and during crayfish season it is practically a national requirement. Grate it over pasta for an instant upgrade.
7. Queijo Serra da Estrela
Portugal's most prized cheese is so soft you eat it with a spoon. Queijo Serra da Estrela is made from the milk of Bordaleira sheep that graze in the Serra da Estrela mountains, and it is curdled using wild thistle flowers instead of animal rennet.
That unusual curdling process gives it a slightly herbal, floral flavor that is completely unlike any other soft cheese. Cut off the top like a lid and scoop the silky insides directly onto bread for a life-changing experience.
8. Aarewasser
Switzerland is famous for cheese, but Aarewasser flies completely under the radar even among serious cheese fans. This washed-rind cheese from the Bern region gets bathed in local river water during aging, which creates a uniquely mineral, earthy flavor profile that sets it apart from typical Swiss varieties.
The rind develops a gorgeous golden-orange color while the paste stays semi-soft and wonderfully creamy. It melts beautifully, making it an exciting alternative to Gruyere in fondue or grilled cheese sandwiches.
9. Humboldt Fog
One look at Humboldt Fog and you know it is something special. This California goat cheese has a dramatic ribbon of edible vegetable ash running through its center, making every slice look like a tiny piece of art.
Made by Cypress Grove in Northern California, it has become one of America's most celebrated artisan cheeses.
The flavor starts bright and citrusy near the rind and gets creamier and more complex toward the middle. Serve it at a party and watch everyone ask what it is.
10. Taleggio
Dating back over a thousand years to the caves of Val Taleggio in Italy, this square-shaped cheese might be one of the oldest washed-rind cheeses still being made today. Its smell is strong and funky, but the flavor is surprisingly mild, meaty, and almost fruity once it hits your tongue.
Taleggio melts like a dream, making it perfect for pizzas, risottos, and paninis. It is widely available yet most people outside of Italy have never tried it, which makes finding it feel like a delicious discovery.
11. Brunost
Brown cheese sounds unusual, and honestly, Brunost is unusual in the best possible way. This Norwegian staple is technically not a true cheese but is made by boiling whey until the sugars caramelize, creating a dense, fudge-like block with a sweet, slightly tangy flavor reminiscent of caramel and goat cheese combined.
Norwegians slice it paper-thin using a special cheese plane and layer it on toast or waffles. It is wildly popular in Scandinavia but almost unknown everywhere else, which makes trying it feel like a real adventure.
12. Brebirousse d'Argental
With a name that sounds like something from a fairy tale, Brebirousse d'Argental is a French sheep milk cheese with a striking bright orange rind and an impossibly creamy interior. Made in the Lyon region of France, it has a rich, buttery flavor with a gentle sweetness that makes it dangerously easy to eat in large amounts.
The orange color comes from natural annatto coloring used during the washing process. Pair it with a drizzle of honey and some sliced pear for a combination that feels almost magical.
13. Mimolette
Mimolette looks like a cannonball covered in moon craters, and its story is just as dramatic as its appearance. This French cheese from Lille has a vivid orange interior that comes from annatto, the same natural dye used in its exterior.
Cheesemakers intentionally invite tiny cheese mites to nibble on the rind, creating those distinctive craters and adding a complex, nutty flavor.
The United States actually banned its import for a period due to the mites. Aged Mimolette has a hard, crystalline texture perfect for snacking.
14. Graviera Naxou
Most people think of feta when they think of Greek cheese, but Graviera Naxou deserves just as much attention. Made on the Aegean island of Naxos from cow's milk, it has a firm, slightly springy texture and a sweet, nutty flavor that gets more complex the longer it is aged.
It is protected by European law, meaning only cheese made on Naxos can carry that name. Slice it thick and pan-fry it in olive oil for saganaki, a Greek tradition that turns great cheese into something absolutely incredible.
15. Tete de Moine
You do not slice Tete de Moine, you shave it into beautiful flower-shaped rosettes using a special spinning tool called a girolle. This Swiss monastery cheese, whose name literally means Monk's Head, has been made by monks in the Jura Mountains since the 12th century.
Shaving it into thin rosettes actually changes how the flavor hits your palate, releasing more aroma and making it taste more intense.
The flavor is nutty, slightly spicy, and wonderfully aromatic. Watching the girolle create those delicate rosettes is half the fun of eating it.
Comments
No Comments