Cheese has evolved into an art form in its own right. Every region around the world has its unique cheese traditions, and each variety reflects the terroir, culture, and craftsmanship of its origin. In this gastronomic journey, we’ll explore some of the our favorite cheeses from places we have visited around the world.
- Buffalo Mozzarella from Italy
- Manchego from Spain
- Gouda from Netherlands
- Brie or Camembert from France
- Wisconsin Cheese
- Switzerland: Emmental
- United Kingdom: Stilton
- Greece: Feta
- Mexican Cotija cheese
- Cambozola; Germany
Buffalo Mozzarella from Italy
Made from the milk of water buffaloes (Seriously I checked,) this cheese is celebrated for its delicate, milky flavor and luscious, soft texture. Whether paired with ripe tomatoes and basil in a Caprese salad or melted atop a Neapolitan pizza, Buffalo Mozzarella adds an unmistakable touch of Italian elegance to every dish. It is a must when visiting the Amalfi Coast, Italy.
Manchego from Spain
Spain’s most famous cheese, comes from the La Mancha region. Made from the milk of Manchego sheep, it has a semi-firm texture and a distinctive, nutty flavor. Manchego is often enjoyed on its own or with membrillo (quince paste) and Marcona almonds as part of a classic Spanish cheese platter. We ate it often with just toasted bread rubbed with garlic and tomato with a thin slice of manchego – just delicious. Be sure to try this when visiting Spain.
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Gouda from Netherlands
Gouda, named after the city of Gouda in the Netherlands, is a versatile cheese with a mild, slightly sweet taste. It’s enjoyed in various stages of aging, from young and creamy to aged and crumbly. Gouda pairs well with fruits, nuts, and Dutch specialties like stroopwafels (syrup waffles). We may or may not have purchased 10 different types of Gouda when visiting the Netherlands with the plan to share with friends & family. But then ate most of it ourselves.
Brie or Camembert from France
France, the cradle of cheese culture, is home to classics like Brie and Camembert. These soft, creamy cheeses have a rich, buttery flavor with earthy undertones. They are best enjoyed at room temperature, either spread on fresh baguette slices or baked until molten and served with crusty bread or crackers. Cheese is always a good idea especially with baguette when in France.
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Wisconsin Cheese
Wisconsin, often hailed as the cheese capital of the United States, boasts a rich cheesemaking heritage. Its fertile farmlands and dairy expertise have given rise to a diverse range of cheese styles. From creamy Colby and mild cheddar to the tangy bite of aged provolone, Wisconsin’s cheese offerings cater to all palates.
Switzerland: Emmental
Emmental cheese, originating from Switzerland, is a classic Swiss cheese known for its signature holes (or “eyes”) scattered throughout its pale yellow interior. Made from cow’s milk, Emmental has a smooth and firm texture with a nutty and slightly sweet flavor profile. Its aging process, typically around 3 to 12 months, enhances its distinct taste and texture. Emmental is versatile in cooking, melting well to impart a creamy consistency in fondues, sandwiches, and gratins. Beyond its culinary uses, Emmental is celebrated globally for its iconic appearance and role in Swiss cheese-making traditions.
United Kingdom: Stilton
Stilton cheese, an iconic English blue cheese, is renowned for its crumbly texture, strong tangy flavor, and characteristic blue veins. Named after the village of Stilton, it is traditionally made from cow’s milk and has a distinctively rich and creamy profile. Stilton is aged for several months, allowing its flavors to mature and develop, resulting in a cheese that is both creamy and piquant. Often enjoyed with crackers, fruit, or paired with port wine, Stilton holds a special place in British culinary tradition as a quintessential cheese for cheeseboards and gourmet dishes alike.
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Greece: Feta
Feta cheese, originating from Greece, is a brined curd cheese typically made from sheep’s milk or a combination of sheep’s and goat’s milk. It has a crumbly texture and a tangy, salty flavor that is distinctively Mediterranean. Feta is characterized by its white color and is traditionally stored and aged in brine, which contributes to its unique taste and texture. This cheese is integral to Greek cuisine, commonly used in salads like the famous Greek salad (Horiatiki), as well as in pastries, pies (such as Spanakopita), and as a table cheese paired with olives and fresh bread. Feta’s versatility and robust flavor make it a beloved ingredient both in Greece and internationally, embodying the essence of Mediterranean culinary traditions.
Mexican Cotija cheese
Cotija cheese is a renowned Mexican cheese named after the town of Cotija in the state of Michoacán, where it originated. This cheese is made from cow’s milk and is known for its crumbly texture and salty flavor profile. It is aged anywhere from a few weeks to several months, which contributes to its dry and firm texture. Cotija cheese is often used as a topping for various dishes in Mexican cuisine, adding a salty and slightly tangy flavor. It is commonly sprinkled over tacos, tostadas, soups (like pozole), salads (such as elote salad), and grilled corn (elote), where it adds a delicious contrast and enhances the dish with its distinctive taste. Cotija cheese’s ability to crumble easily makes it a versatile and essential ingredient in both traditional and modern Mexican cooking.
Cambozola; Germany
Cambozola is a unique cheese that hails from Germany, combining characteristics of Camembert and Gorgonzola cheeses. It is a creamy, semi-soft cheese with a bloomy rind (similar to Camembert) and blue veins (reminiscent of Gorgonzola). This cheese is made from cow’s milk and has a rich, buttery flavor with a subtle tanginess from the blue mold. Cambozola’s texture is smooth and spreadable, making it ideal for spreading on bread or crackers, as well as for incorporating into dishes like salads, pasta, or cheese sauces. It offers a delightful balance of creamy sweetness and mild piquancy, appealing to those who enjoy both Camembert-style cheeses and blue cheeses. Cambozola has gained popularity internationally for its unique fusion of flavors and textures, representing the innovative spirit of German cheese-making.
Summary
Cheese, a timeless delight, transcends borders and brings people together through its diverse flavors and textures. So, the next time you embark on a cheese-tasting journey, remember that each bite carries the essence of its place of origin—a testament to the craftsmanship, culture, and love that go into crafting these dairy treasures.
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