The word “sirene” has a lot of meanings, although we’re not talking about the mythical female creatures from Greek mythology here but CHEESE! Sirene is from the family of feta, and although it originates in Bulgaria, it’s popular all throughout Southeastern Europe. Briny, crumbly and tangy with citrusy notes, you should try it in something like this Shopska salad, made with tomatoes, bell peppers, onions and a generous smattering of Sirene to finish.
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Abbaye de Belloc – France
Benedictine monks tucked away in the Basque region of France are to thank for this semi-hard sheep’s milk cheese that tastes subtly of burnt caramel. It’s firm and dense, perfect for snacking, although you can also melt it into a grilled cheese if you wish.
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Bath blue – UK
Made by Bath Soft Cheese Ltd. in the Bath region of Great Britain, this is an organic vegetarian blue cheese that gets its veiny appearance and strong taste from being ripened in traditional rooms built of stone for 8 to 10 weeks. It has even received the honor of being dubbed one of the best 62 cheeses in the world.
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Akkawi – MIDDLE EAST
This soft, briny cheese originates in the Palestinian city of Akka. It’s mostly made from cow’s milk but occasionally from sheep or goat’s milk as well. It’s similar to Feta or Halloumi though with a milder taste and goes well with fresh fruit or soft Middle-Eastern flatbread.
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Gammelost – Norway
You might have to travel all the way to Norway for this one, as it’s not produced in mass quantities and internationally exported like many European cheeses. It’s quite pungent and keeps well even stored out of the fridge. Although the exterior is a light brownish color, gammelost is actually a blue cheese with intense flavor and happens to be very low in fat.
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Bryndza – Slovakia
This artisanal sheep’s milk cheese is also quite popular in Poland and other Eastern European countries. It’s usually creamy and crumbly, but when saline is added, it takes on a more spreadable texture and saltier flavor. Tangy and strong, it’s great in salads or on toast.
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Aged Chelsea – USA
Produced at Zingerman’s Creamery in Ann Arbor, Michigan, this soft goat cheese comes in mold-ripened log form. It’s slightly buttery, making it ideal for spreading on top of crusty baguette slices or savory crackers. Stick to sweet whites to complement its sweet flavor.
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Mascarpone – Italy
If you’ve ever had tiramisu, you’ve definitely tasted this luscious, creamy cheese that originates in the Lombardy region of Italy. It can also be used in savory dishes, particularly with anchovies and spices or mustard. Or you can have it alone with fruits and syrup. Some people consider it the middle ground between cream and butter. Regardless, it’s a delicious ingredient in countless recipes, and it’s sold everywhere, so you won’t have any problems finding it.
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Leerdammer – The Netherlands
Leerdammer is probably the closest thing you’ll find to Swiss cheese outside of the continental US. It’s a semi-hard Dutch cheese with a holey yet dense texture and a sweet, nutty flavor. It comes in multiple varieties, but the sliced sandwich kind is the most common.
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Adelost – Sweden
Adelost is a popular blue cheese from Sweden. Like most blue cheeses, it’s sharp and pungent-tasting and marked by characteristic dark molds. If you like the tangy flavor, you’d probably love it creamy and melted on top of a burger or in a livened-up variation of mac & cheese.
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Reggianito – Argentina
Italian immigrants introduced this cheese to Argentinians following World War I, as a way to cure their homesickness for their native Parmigiano Reggiano. Hard and grainy, it’s best grated into pastas, on salads or in any other recipe necessitating a nice cheesy lift.
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Alpine Gold – Canada
Try this semi-soft cow cheese from Canada, with its earthy, floral tastes and springy texture. The rind is washed and rewashed 3 times a week during the 6-week ripening process, which lends it that golden-orange hue. Serve sliced on a cheese board with Riesling or a golden ale.
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Oaxaca – Mexico
This stringy, white curd cheese is sold in ball form but actually is composed of long ropes. It’s similar in texture to Mozzarella and has a salty, subtle flavor profile. Perfect for baking into enchiladas or melting into quesadillas, it’s especially pleasing to the palate.
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Kasseri – Greece
Kasseri is another Greek rival to feta cheese, although it’s quite different in taste and texture and possibly more flavorful. Its particularly strong odor sets it apart as well, and instead of a creamy, crumbly texture, it is more chewy and firm. A little bit sweet and salty, it’s yummy in egg dishes, paninis and in cold salads.
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Gubbeen – Ireland
This semi-soft cow’s milk cheese has a pink and white rind and creamy texture. Its flavors develop more with age, leaving it with hints of mushroom and a delicious nuttiness. Serve it atop a burger with grilled onions or melt it into grilled cheese.
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Alpen Rebell – Austria
This fine Austrian cheese has no GMO’s, as it comes from cows that feed on dried hay, herbs and grains of corn. It tastes of buttermilk and butter with hints of fruitiness and nuttiness. Semi-hard in texture, it melts well—perfect for cheesy casseroles or sliced into hot sammies.
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Mini Babybel – France
You’ve likely heard of or at least seen these perfect snack-size cheese wheels in your local grocery store. It’s like Dutch Edam cheese but made in France. The flavor is mild and slightly sweet, and it has a semi-hard texture, kind of similar to that of string cheese, although you don’t peel it apart for eating. Wrapped in a red wax rind, take a little sack with you to work for last-minute snack emergencies.
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Baronerosso di Capra – Italy
Here’s a semi-hard goat’s cheese with tons of flavor and sharpness to liven up any boring cheese plate. It’s pressed and uncooked, left to mature for 5 months before the rind gets soaked in Barbera grape pomace and acquires its dark purple color. It’s intensely fruity with notes of sour cherries, perfect for complementing a full-bodied Italian red wine.
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Branza de Burduf – Romania
Branza de Burduf is a soft, spicy sheep’s milk cheese aged in tree bark in the mountains of Transylvania. The longer it matures, the more spicy and salty it becomes. It also has a slightly piney flavor, due to the resin from the tree bark.
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Durrus – Ireland
This Irish-born cheese is produced with the milk of Friesian cows, rendering a fully-flavored, semi-soft cheese with an earthy aroma. It would make a lovely addition to any cheese plate and goes down nicely with dry sparkling wine or Champagne.
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Anari – Cyprus
Found in both fresh and air-dried varieties, this crumbly, creamy cheese comes from the island of Cyprus. Fitness fans would enjoy it, as it’s relatively low-fat and high-protein. The fresh version is delicious on a slice of toast with honey or jam, while the harder air-dried kind is better for grating onto hot dishes.
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Chhurpi – Nepal
Also known as dhurka, this cheese comes in both hard and soft varieties depending on the type of milk. The soft one is made with cow’s milk, while the hard one is made with yak’s milk. You’ll find both in the Himalayan regions of Nepal, Tibet, Bhutan, Sikkim and Darjeeling. It’s actually packed with protein, and the hard yak’s milk kind can last for years.
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Asiago – Italy
You might already have heard of or tried this delicious, hard Italian cheese, as it’s now produced and readily available in the US. It’s originally from the regions of Vicenza and Trento, Italy and can be found in fresh, young varieties (this kind is slightly soft) or more matured (for a few years), which provides a denser, more full-flavored taste. Try grating, melting or baking it into any dish you please.
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Fourme d’Ambert – France
Fourme d’Ambert is one of France’s oldest and best known blue cheeses, inoculated with Penicillium roqueforti spores, which encourages the growth of its trademark blue veins. While aging, producers inject it with Vouvray moelleux, a sweet white wine. Not for the faint of blue-cheese hearted, it has a sharp, tangy flavor that is great on its own, on toast, or crumbled into salads.
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Goat curd – Australia
This fluffy, smooth and tangy cheese is made from locally sourced goat’s milk from Towerview and Oskjberg goat dairies in South Australia. The perfect creamy addition to any meal, it’s super fresh and complements both sweet and savory flavors.
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Appenzeller – Switzerland
This hard cow’s milk cheese from Switzerland comes in 3 different aged categories. The classic is aged 3 to 4 months; Surchoix is 4 to 6; and Extra is 6 months or more. It’s hard, which makes it good for snacking, and the fruity, spicy flavors meld well with other cheeses, such as gruyère and emmenthaler for a super delicious fondue.
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Barambah Organics Marinated Feta – Australia
This delicious, herb-flavored feta cheese comes from Australia’s Brisbane region. The marinade is made with high-quality organic sunflower and olive oils and mixed herbs. It’s creamy and crumbles well, perfect for tossing into your salads at a moment’s notice.
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Anster – Scotland
Anster cheese is made by hand at St. Andrew’s Farmhouse Cheese Company in Fife, Scotland. The unpasteurized cow’s milk used to make it comes from Holstein Friesian cows. It’s crumbly and dry in texture with a smooth, milky taste—good for any recipes that could use a rich cheese topping to finish.
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Banon – France
This unpasteurized goat’s cheese is said to have been around in Roman times, which isn’t hard to believe when you first lay eyes on the rustic round wrapped in chestnut leaves and tied in raffia. It’s strong, pungent and creamy as ever. Have it with a dry white and a bundle of grapes or berries.
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Duro Blando – Mexico and the Carribean
This Latin-bred cheese is dry and firm, yet crumbles easily. It’s got a nice smokiness and strong flavor that tastes great with fruity beers, hard cider or actual fruits (apples, pears). Grate it into all your favorite Tex-Mex dishes.
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Afuega’l Pitu – Spain
This unpasteurized Spanish cheese from Asturias dates way back. It’s known to stick to your palate, hence its name pitu and is best consumed in the spring and winter, as those are peak periods for increased fat content in the cow’s milk it’s made from. Smooth, soft and sometimes spicy (when rolled in paprika), it’s a surefire way to turn any cheese tasting party into a true fiesta.
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Barricato Al Pepe – Italy
Although Italian in origin, this semi-hard, artisanal delight is aged and coated in Brazilian black pepper, giving it a pop to the otherwise mild, buttery flavor. The 8-month aging process takes place in oak barrels (following the pepper process and initial 4 months of aging). That’s 1 year to spicy, cheesy Italian bliss!
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American Muenster – USA
This soft cow’s milk cheese is an American spin-off of French munster, with a varying flavor range from subtle and bland to sharp and flavorful. If aged, it takes on a stinkier aroma and becomes very creamy and spreadable. It melts quite well, making it a great option for grilled cheese, burgers, pastas, pizzas and hot baked dishes. Or you can keep it simple as a snack, washed down with a cold brew.
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Canestrato – Italy
This hard sheep’s and goat’s milk cheese is native to the Moliterno region of Italy. It’s of the artisanal pecorino variety and requires a minimum of 60 days for ripening into a nutty, spicy and intensely-flavored cheese that grates well into pasta dishes and soups.
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Abondance – France
With a nutty aroma, creamy and slightly fruity taste, this is one French cheese you won’t be able to get enough of, despite its name. Produced in the Haute-Savoie (aka mountain) region of France, it comes from unpasteurized cow’s milk and is aged for a minimum of 3 months to fully develop its flavors. Try it in the classic Savoie dish Berthoud, made by rubbing garlic onto individual-sized oven-proof dishes, then layering on slices of Abondance cheese, followed by a sprinkling of pepper and a bit of dry white wine. Top with a few pads of butter, and bake in the oven for 5 to 10 minutes. Serve with soft bread cubes for dipping and boiled potatoes on the side.
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Anejo Enchilado – Mexico
Tex-Mex lovers should incorporate this Mexican queso into their recipes for a sharp, spicy kick. The red, brick-textured outer layer gets its color from being rolled in paprika. Perfect for shredding into or on top of burritos, tacos, enchiladas, etc., its name anejo indicates its aged profile.
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Coolea – Ireland
This dense and crumbly cheese from West Cork, Ireland gets better with age. At 12 months, it takes on a sweeter, more caramel-like taste, and after it tastes even toffee-like. It would make a yummy replacement for Gouda, if you can get your hands on some.
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Acapella – USA
You might be singing a capella after tasting this soft goat’s cheese, handmade in sunny California by Andante Dairy, Soyoung Scanlan. Sometimes it’s rolled in ash for a more rustic fromage appearance, reminiscent of France, and boasts a buttery, peppery flavor that would complement a nice Sauvignon or wheat beer perfectly.
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Azeitao – Portugal
Imagine yourself sipping on some crisp Portuguese red wine with a plate of presunto (cured ham) and azeitao cheese… Sounds pretty dreamy, right? Especially when we tell you that the unpasteurized sheep’s milk cheese is soft, buttery, creamy and perfect for slathering on crunchy baguette slices or just on its own.
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Brin d’Amour – France
The “amour” in its name is pretty much all you need to know that this cheese originates from the country reputed for its romantic nature. Even better, it comes from the scenic, totally ideal romantic getaway island region of Corsica. It’s made with pasteurized sheep milk, specifically Lacaune ewes, and its distinctive characteristic is the herbaceous crust of rosemary, juniper berries, fennel seeds and sometimes bird’s eye chili. It’s strong and slightly sour with a citrus tang. With a literal translation to “hint of love,” we are sure you’ll be feeling more than that once you try it.
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Parmesan – Italy
Here’s one of the most famous cheeses used among chefs worldwide today and especially in Italian cuisine. But it’s not a cheese plate kind of cheese, rather the type that’s beautifully grated into pasta dishes, on top of meats and then broiled until melted or finely grated for incorporating into meatballs and other delicious delicacies. We can all pretty much agree that life would be a lot duller without it.
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Cambazola – Germany
Do you love brie and blue cheese? This is your hybrid cheese dream come true. Cambazola is a soft German cow’s milk cheese that looks like brie with blue cheese veins running through it. It’s triple-cream, meaning it’s super moist and smooth like Camembert, and it has a relatively subtle blue cheese flavor, less prominent than that of a strong Gorgonzola or French blue cheese. Serve with fruit and a medium-bodied dry white wine.
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Paneer – India
Paneer belongs to the family of cottage cheeses and is one of the oldest Indian cheeses that’s ever existed. It’s fresh, made from strained curdled milk and has a nice milky flavor, similar to that of queso blanco. It doesn’t melt and is rich in protein, making it an ideal vegetarian alternative to meat in Indian cuisine.
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Easy Cheese – USA
Who didn’t grow up with Triscuits or other crackers garnished with Easy Cheese whiz? The pressurized can with its trademark squeeze top makes snack time even more playful, and the classic Sharp Cheddar flavor complements any crackers perfectly. It also doesn’t need to be refrigerated, so it’s especially practical for long road trips and beach vacations.
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Chevre – France
Chevre is the global name for goat cheese in France. It’s one of the more diet-friendly cheeses, as it tends to be lower in fat and possesses more vitamins than other kinds. You can find goat cheese in many shapes and forms (spreadable, logs, small wheels, pyramids, etc.) with various rinds. Most of them have an especially creamy, tangy taste that varies depending on maturity and natural moisture. Serve for dessert with grapes and figs and plenty of crunchy baguette slices, of course.
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Burrata – Italy
Burrata is one of those cheeses that doesn’t even need to be heated to achieve that unforgettable melt-in-your-mouth flavor. It’s a fancier, pimped-out version of normal mozzarella that is best consumed on the spot, as it’s super fresh and creamy. You can serve it on a bed of cured Italian meats, in pastas, on pizza or just take a fork and scoop the melted shreds of mozzarella into your mouth on its own.
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Smoked Sulguni – Georgia
Smoked Sulguni is a deliciously salty, smoky cheese produced in the country of Georgia. It’s made from a mixture of cow’s, goat’s and water buffalo’s milk and belongs to the family of pasta filata cheeses, which tend to be dense and bouncy. It melts perfectly into hot, baked dishes (even pizza) but also makes a great addition to antipasti platters or salads.
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Juustoleipa – Finland
Also known as Leipajuusto or “Finnish squeaky cheese”, this fresh cheese is traditionally produced with cow’s beestings (extremely fresh milk after a cow has just calved), although there are some varieties that use reindeer’s or goat’s milk as well. It’s usually toasted, which is why it also bears the nickname “bread cheese,” and served on its own. Other preparations include cutting it up and pouring coffee over it in a mug, serving with cloudberry jam, broiled with cream, cinnamon and sugar or even as a feta substitute in salads. It is now also produced in Wisconsin, so you can usually find it in specialty cheese stores in the States.
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Abbot’s Gold – UK
This super yummy cheese is a variation on classic Cheddar, made with sweet and flavorful caramelized onions from pasteurized cow’s milk. It hails from the UK and has a semi-firm yet crumbly texture when sliced. Bring it to your summer BBQ’s to add a delicious flavor punch to your grilled meats, burgers and dogs.
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Cream Cheese – USA
One of the most versatile cheese spreads out there, cream cheese (most commonly known by the Philadelphia brand), is of the fresh, processed variety, loved for its subtle taste that can be enhanced in myriad ways with herbs and seasonings or enjoyed plain. It’s the condiment of choice for toasted bagels but also works wonders in cheesecakes and other dessert recipes that need a rich, indulgent boost.
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Brunost – Norway
This sweet brown whey cheese goes by many different names in Scandinavian countries, but its fudgy texture and caramel-like flavor remain the same throughout. It’s typically served in thin slices atop toasted rye or crisp bread.
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Almnas Tegel – Sweden
Here’s a Swedish brick cheese that has a child’s footprint in the rind. The creation of this hard, nutty and fruity cheese took place in the Almnas brick factory in the 18th century, where children used to run over the newly laid bricks, leaving their footprints behind. Matured between 18 and 30 months, it would go down well with a Riesling or other medium-bodied white or hard cider.
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Brie – France
Is there anything brie can’t do? This soft and creamy French cow’s milk cheese is probably one of the most famous French cheeses internationally—and for good reason. It can be baked, melted and slathered in a multitude of recipes, and it’s probably one of the top cheese plate contenders out there. But if you want to taste the real deal, you have to get it in France. Exported varieties don’t mature, which inhibits the flavor development, and just don’t have that undeniably fresh, distinctively nutty and tangy flavor that native French brie does. Sad but true…
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Manchego – Spain
Manchego is a well-known sheep’s milk cheese from Spain, with a firm texture and briny, nutty flavor. In order for cheese to be classified as queso manchego, it must have been produced in La Mancha region, come from the milk of manchega-bred sheep and have been aged for at least 60 days. A cylinder mold with specific dimensions is another requirement. It tastes especially yummy melted into quesadillas and other Mexican delicacies.
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Alpha Tolman – USA
You should be able to find this at a local cheesemonger or specialty shop, as it’s produced by Jasper Hill Farm in Greensboro, Vermont. It’s an Alpine variant of Swiss cheese without the signature holey appearance. With caramel, butter and nutty flavors it would pair well with a plum-based wine or could replace raclette cheese on top of charcuterie and fingerling potatoes.
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Boursin – France
Boursin is the French equivalent to jazzed up cream cheese. Processed, spreadable, soft, creamy and oh-so-yummy, it has become an international favorite. Originally dreamed up and created in the Normandy region of France, it is now produced all over the world and gobbled up for its buttery taste, enhanced by herbs and various aromatics. It melts effortlessly into hot pasta dishes, creating a rich sauce, spreads like butter onto sandwiches, and can also be enjoyed solo with crackers and dry whites or fruity reds.
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Esrom – Denmark
If you’re wary of stinky cheeses, you might want to steer clear of this pungent semi-soft Danish cheese. It’s got a bit of a holey texture, but it’s absolutely bursting with rich flavor that deepens with age. Serve it with heavier dark beers or red wine.
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American Cheese – USA
Good ol’ American cheese. Sure, it’s processed, but grilled cheese sandwiches, Big Macs and even express Mac & Cheese wouldn’t be the same without it. It melts into any dish effortlessly, and the familiar flavor always reminds us of home.
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Olomoucke Tvaruzky – Czech Republic
This soft, round, mini-donut shaped cheese is marked by its distinctive odor and spicy, sharp flavor. It’s made from pasteurized cow’s milk and is very low in fat. Commonly served on open-faced sandwiches, it complements other savory toppings well.
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Provolone – Italy
Provolone is an Italian semi-hard cheese from the Po Valley region of Italy. It can have a sharp or sweet, sometimes smoked flavor, depending on how long it’s aged and the preparation methods involved. In the US, it’s especially popular for sandwiches and on pizza, although you can serve it on its own with Italian foccacia or homemade breads. Stick to aged, full-bodied reds for wine pairing.
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Big John’s Cajun – USA
This spicy American-born cheese comes from Utah, where it was named after local chef John Dearmin. It’s similar to cheddar, except once it’s a day old, producers rub it with canola oil followed by a mixture of Cajun meat with cayenne pepper before being aged to maturity. The result is a mix of spicy, smooth flavors that can be served with sparkling wine or Champagne, full-bodied reds or wheat beer.
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Cabrales – Spain
This fatty blue cheese comes from the Asturias region of Spain. It combines the flavors of unpasteurized cow’s, goat’s and sheep’s milk and is aged in natural limestone caves, where it grows a characteristic blue-green mold that gives it a sharp, strong flavor. Serve with dry-cured meats, fruit and cured sausages. Or melt onto grilled meats.
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Ami du Chambertin – France
Unpasteurized cow’s milk provides the base for this salty, milky and buttery semi-soft cheese. Originating in the Burgundy region of France, it’s got a sticky orange rind that gets washed with brandy during the ripening process. Serve on a cheese plate with a medium-bodied burgundy, apply chutney and fresh baked bread slices.
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ORDA – Balkan Region
Here’s a soft and crumbly whey cheese, also called ‘urda’ most commonly found in the Balkan region (Romania, Macedonia, Bulgaria, Serbia, Hungary and Ukraine). It’s made in a similar process used to produce ricotta and has a milky, slightly sweet taste that goes well with veggies but is also widely used in Romanian desserts.
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Catupiry – Brazil
Although produced in Brazil, this creamy processed cheese was created by an Italian immigrant in the early 1900’s. It’s kind of ricotta-like with a mild, milky taste and comes in multiple varieties and flavors today. You’ll also pretty much see Brazilians put it on everything: sandwiches, pizzas, baked into savory pastries, spread on toast, etc.
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Raclette – France/Switzerland
If you’re a true cheese fan, you must try raclette at least once in your lifetime. Raclette is the name of a semi-hard cheese produced in both the French and Swiss Alps, but it also denominates the hearty, interactive Swiss dish that involves the nutty, sweet cheese being melted onto cured meats and boiled potatoes. Nowadays, you can buy your own raclette apparatus to enjoy the meal at home, although traditionally the cheese is melted using a special machine to “scrape” (raclette comes from racler, which means to scrape) the creamy deliciousness onto your plate.
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Sao Jorge – Portugal
This Portuguese cheese comes from the island of Sao Jorge (hence its name), which belongs to the Azores archipelago. Ripened anywhere from between 3 to 7 months, it has a strong, buttery flavor with hints of spiciness, sourness and tanginess. It can be eaten with dry-cured Portuguese or Spanish ham and bread or in recipes that require big flavor.
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Cottage Cheese – USA
Cottage cheese is difficult to find outside of the US and UK, where it originates from. It’s a crumbly cheese curd product that is usually quite moist and soft, easy to spoon atop toast or as a creamy side dish. It also happens to be high in protein, making it a favorite snack for fitness fans after a workout.
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Limburger – Belgium, Germany & the Netherlands
Limburger cheese was born in the Duchy of Limburg, a state from the former Holy Roman Empire but is now the region that spreads across Belgium, Germany and the Netherlands. It has a particularly smelly odor (some might say it smells like feet), which makes its mild flavor quite surprising. The stinkiness comes from a special smear ripening process with bacterium. Once it’s fully ripened, it turns from crumbly to creamy and is often prepared in a sandwich on rye with onion, accompanied by black coffee or a bold lager. That’s a German sammy for ya.
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Fontina Val d’Aosta – Italy
Fontina is a popular semi-soft cow’s milk cheese from the Aosta Valley in the Italian Alps. Earthy and mushroomy in taste, this creamy, supple and dense cheese is extremely versatile in multiple cuisines and has a nice nutty flavor that complements juicy meat roasts and truffled recipes quite well. You can also melt it into a luscious cheese fondue dish. Serve with a full-bodied red, and you’ll be melting with happiness.
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Camembert – France
Camembert is very similar to brie, soft and milky in taste with a bloomy white rind that you can eat. It was originally produced in the town of Camembert in the Normandy region of France. You can have it alone with a drizzle of honey and crusty baguette or go all out by baking it, then topping with chopped nuts, fresh figs and honey for the ultimate gourmet appetizer.
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Mahoe Edam – New Zealand
Edam is a mild, semi-hard cheese, similar in texture to Gouda but with slightly less fat. It could be an everyday snack, if consumed in moderation. What’s interesting is that it doesn’t actually spoil, it just gets harder the longer it goes unconsumed. While the original recipe comes from the Netherlands, (where it’s named after a town there), this variety is made by Mahoe Farmhouse Cheese in New Zealand. Slice it up for sandwiches or dice it up and serve with crackers and other cheeses for a cocktail party.
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Mahon – Spain
This semi-hard cow’s milk cheese is produced on the Spanish island of Menorca of the Balearic Islands. Its texture ranges from soft to hard, and it has a nice buttery flavor with just the right balance of sweetness and saltiness. Traditionally served with a seasoning of black pepper, tarragon and olive oil, you can also slice it up with fresh grapes and nuts.
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Basket Cheese – Middle East
Basket cheese is a soft to semi-soft pasteurized cheese made from cow’s milk. Its name originates from the fact that the cheese is molded in wicker-textured baskets, leaving it with those characteristic ridges. Tasty in both sweet and salty preparations, this mild and salty cheese is versatile for your meals and snacks from morning ’til night.
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Jarlsberg – Norway
Here’s a Norwegian cheese you might already be familiar with. It comes from the family of Swiss cheeses, and it is similar although slightly sweeter than Emmentaler. With its buttery texture and nutty flavor, it melts beautifully into hot dishes or would make an excellent substitute for American on your grilled cheese.
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Beemster – The Netherlands
This Dutch cheese is only made during the summer from Beemster cows that are nourished with young spring fodder. It has a medium-firm texture but is also extremely creamy and bursting with flavor. Don’t eat the green rind, but do serve the rich interior sliced up on a cheese plate with a full-bodied red wine to match.
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Mycella – Denmark
This mild blue cheese is similar to Gorgonzola and originates in the Bornholm region of Denmark. Creamy and moist, it’s one of the more palatable blue cheeses out there without the bitter taste, and it crumbles perfectly atop salads for a nice aesthetic topping.
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Cotija – Mexico
If you’re making homemade elotes (grilled Mexican street corn), you have to get your hands on this super salty, delicious, crumbly cheese. It won’t exactly melt onto the cobs of corn, but it does pack a powerful flavor punch atop the usual combination of salt, mayonnaise, crema, chili powder and lime or lemon juice. Named after the town of Cotija, Michoacan, it’s seasonally produced from July to October, when the cows can gorge themselves on mountain-grown grasses (thanks to sufficient rainfall). It’s also a tasty topping for tacos, burritos, burrito bowls or even pasta if you’re feeling adventurous!
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Coalho – Brazil
This semi-hard cheese made from both unpasteurized and pasteurized cow’s milk comes from the Northeastern region of Brazil. It’s resistant to heat so not ideal for melting. Brazilians often eat it served roasted or grilled and lightly seasoned on a stick for a cheap, salty snack.
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Saint-Nectaire – France
Saint-Nectaire is a semi-soft cow’s milk cheese from the Auvergne region of France. It is made both in farmhouse and industrially, and the two varieties differ significantly in taste and texture. It has a strong aroma and earthy flavor when properly aged, making it a fine addition to any cheese plate, to go along with a nice bottle of Bordeaux or Shiraz.
Hungry for more? Here are 75 cheesy recipes to take comfort in this winter.
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