Everyone loves cheese, don’t they? Well, surely there will be exceptions, but it is one of the most loved foods in the world. And it feels strange to imagine that such a dearly loved item could have been an accidental discovery by early humans. All the cheese lovers owe it to their ancestors who were brave enough to consume spoiled milk and in turn ended up giving the world the gift of ‘cheese’.
Cheesemaking is as old as civilization itself. It is one skill that has been learned, shared, adapted, honed, perfected, and mastered over centuries. The contribution of cheese to society as we know it today has been immense. Rich in proteins, minerals, and fats, it helped humans survive during famines, winters, and wars. It also served as a barter exchange good, maritime trade commodity, and much more.
Different parts of the world developed different techniques to create wonderful varieties of cheese, which then became indispensable parts of their culture. Let us dive into the countries that have contributed greatly to the cornucopia of cheeses of the world.
1. Italy: Italy has the widest variety of cheeses in the world. It has a rich and diverse history of cheesemaking dating back to before the Roman empire. Cheese is an indispensable part of Italian culture. Pizza, pasta, wine pairings, charcuterie boards, cheesecakes, tarts, the list is endless. While mozzarella, provolone, and parmesan cheeses are popular all over the world and have been widely accepted, the world of Italian cheeses has so much more to offer. Gorgonzola is a type of soft and crumbly blue cheese that goes well in risotto and on cheese boards. Pecorino Romano made of sheep’s milk and Asiago cheeses are excellent for pizza, pasta, soups, and more. Mascarpone and ricotta cheeses are perfect for desserts.
2. France: Cheese is the national food of France. The country has a wide variety of cheeses broadly divided into farmer, artisanal, cooperative, and industrial cheeses. The most popular ones are Brie and Camembert with a soft texture excellent for preparing sandwiches, baking into pastries, or adding to cheese boards. Roquefort is a type of semi-hard blue cheese made from sheep milk. It is perfect for topping salads and adding to dressings. Basque is a nutty and fruity one that goes well with fruits, meats, pate, and more. Made using traditional methods, Chaumes is a semi-soft cheese perfect for daily cooking.
3. UK: Cheese is a staple commodity in the UK. It is typically enjoyed after dinner paired with wine and very often as a substitute for a dessert course. The most widely consumed variety here is the Cheddar. It has a sharp taste and slightly crumbly texture, suitable for grating, melting, or pairing with crackers. Stilton is a type of English blue cheese with a semi-soft, creamy, and crumbly texture. It belongs to the same family as Italian Gorgonzola or French Roquefort. In the UK, it is eaten with crackers, fruit spreads, or sweet wines, but it will also be good for preparing salad dressings or drizzling over burgers and steaks.
4. America: Most of the modern American cheeses are rooted in Europe as they were developed by techniques brought over by the first immigrants. American Cheese is a widely used processed cheese that goes well in sandwiches, cheeseburgers, omelets, casseroles, mac and cheese, and so much more. Colby and Monterey are other two semi-hard kinds of cheeses of American origin. Muenster cheese is the American version of German Munster cheese. BellaVitano is an Italian-style cheese developed by the brand Sartori. It is an original American cheese.
5. Greece: Greece has a long history of cheesemaking. Traditionally, cheese was made from goat or sheep milk and preserved in brine or olive oil. The most popular Greek cheese today is Feta, which is soft and crumbly with a grainy texture. Kefalotyri is a hard, salty cheese best enjoyed as is or grated on pasta. Another similar variant is Kefalograviera also suitable for grating.
6. Denmark: Danbo is regarded as the national cheese of Denmark. It is a light yellow, semi-soft cheese with buttery, nutty notes. It is used for sandwiches, snacks, and hors d'oeuvres. Another popular Danish cheese is Havarti, which is a semi-soft variant made with cow’s milk. It is excellent for pairing with wine and adding to charcuterie boards.
8. Switzerland: Switzerland has a rich tradition of cheesemaking. Cheeses produced in Switzerland are known as Swiss-style cheeses or Alpine cheeses. Emmental is a medium-hard cheese with a mild, slightly buttery taste. It is ideal for serving cubed on cheeseboards or adding to sandwiches sliced. Le Gruyere is another Swiss-type cheese with a sweet yet salty taste. The texture of this cheese changes as it ages.
9. Mexico: The cheese culture of Mexico has a great Spanish influence. Traditional Spanish techniques were altered to suit the local tastes and preferences giving birth to a range of cheeses. Cotija is an aged artisan cheese with a dry, grainy texture and salty taste. It can be sprinkled on soups, salads, tacos, and more just like Italian Parmesan. Panela is another delightful Mexican cheese, which is white in color and has a semi-soft texture. It can be enjoyed as a snack or added to fillings. Chihuahua is a soft, white melting cheese with a salty, mild, and slightly sour taste. It is great for fondues, chili, or quesadillas.
10. India: Paneer is a non-aged cottage cheese variant eaten in South Asian countries made by curdling milk using fruit acids. It does not melt and is usually added to curries or eaten as a snack. Another variant derived using the same process is Chhena. It is used in the preparation of a wide variety of sweet delicacies in India.
11. Spain: Spain has a rich cheese history, which is credited to Roman invaders who colonized the country. Most Spanish cheeses are made from sheep’s milk. One such popular Spanish cheese is Manchego. It is an aged cheese with a firm, buttery texture and intense flavor. Traditionally, it is served with ham, olives, nuts, and more as part of Tapas, which is a finger food spread similar to a Mediterranean mezze platter.
12. Cyprus: Also known as Cyprus cheese, Halloumi is a popular Cypriot cheese traditionally made with a mix of goat and sheep milk. It is a brined cheese with a spongy texture and tangy, salty flavor. Being high in protein, it is widely used as a meat substitute in many diets.