World’s 20 Best Cheese Regions and Their Tastiest Towns

There’s something about cheese that just speaks to the soul, isn’t there? From the creamy to the crumbly, the pungent to the mild, every cheese tells the story of the place it comes from. This list is a global cheese tour, spotlighting regions that have turned cheese-making into an art form and the towns that serve as their delicious epicenters. Get ready to add some cheesy destinations to your travel bucket list!

1. Brie (The King of Cheeses)

In the heart of France, the region of Brie is synonymous with its namesake cheese, often called the “King of Cheeses.” This soft cheese, with its rich, creamy inside and edible white rind, is a staple on cheese platters around the world. The town of Meaux, in particular, is famous for producing the authentic Brie de Meaux. Tours and tastings in local fromageries offer a deep dive into its centuries-old cheese-making tradition. No visit to Brie is complete without savoring a slice of this royal cheese, preferably paired with a glass of local wine.

2. Gouda (More Than Just a Cheese Market)

Nestled in the Netherlands, the town of Gouda has given the world one of its most beloved cheeses. But Gouda cheese isn’t just a single cheese; it’s a category ranging from young and mild to aged and bold. The town itself is a cheese lover’s paradise, hosting weekly cheese markets that have been a tradition since the Middle Ages. Here, you can witness the traditional cheese trading, wheel bargains, and, of course, sample some of the finest Gouda. Don’t miss the chance to try a slice of aged Gouda, which boasts a caramel sweetness and a slight crunch.

3. Parmigiano-Reggiano (Aged to Perfection)

In the Emilia-Romagna region of Italy, Parmigiano-Reggiano reigns supreme. This hard, granular cheese is often dubbed the “King of Cheeses” for its complex flavor and versatility in cooking. Produced in the towns of Parma, Reggio Emilia, Modena, and a few others, this cheese undergoes a meticulous aging process, sometimes lasting several years. The result is a rich, nutty flavor with a crystal-like texture that’s simply irresistible. A visit to a local caseificio (cheese factory) for a guided tour and tasting is a must for any cheese enthusiast.

4. Roquefort (The Legendary Blue Cheese)

The village of Roquefort-sur-Soulzon, perched in the south of France, is the birthplace of the world-famous Roquefort cheese. This blue cheese, known for its strong flavor and distinctive veins of blue mold, is matured in the natural caves of Mont Combalou. These caves provide the perfect conditions for the development of the cheese’s unique profile. Roquefort is protected by a PDO (Protected Designation of Origin), ensuring that only cheese from this region can bear its name. Sampling Roquefort in its hometown, where it’s often paired with figs or pears, is an unforgettable experience for the palate.

5. Cheddar (A Gorge-ous Cheese)

The village of Cheddar in Somerset, England, gave the world one of its most popular cheeses, and yes, it’s where Cheddar cheese originated. The area is not only famous for its cheese but also for the Cheddar Gorge, the largest gorge in the UK. Cheddar cheese ranges from mild to extra sharp, with the aging process determining its depth of flavor. Local creameries offer tours that showcase the traditional methods of cheddar cheese-making, including the unique cheddaring process. Be sure to taste some authentic Cheddar cheese right where it was invented; it’s a creamy, sharp delight that’s hard to beat.

6. Manchego (The Heart of La Mancha)

In the arid plains of La Mancha, Spain, Manchego cheese tells the tale of its land and people. Made exclusively from the milk of Manchega sheep, this cheese is rich, nutty, and slightly piquant. The town of Almagro, among others, is a key player in the Manchego scene, offering cheese aficionados a chance to experience its complex flavors. Many local shops and markets feature Manchego aged for different periods, providing a variety of tasting experiences. Its distinctive patterned rind, mimicking the traditional esparto grass molds, makes Manchego not only a treat for the palate but also a feast for the eyes.

7. Camembert (Normandy’s Creamy Delight)

The village of Camembert in Normandy is as quaint as it is famous, thanks to the soft, creamy cheese that bears its name. Legend has it that Marie Harel, a local farmer, created Camembert cheese in 1791 with the help of a priest from Brie. True Camembert de Normandie, protected by a PDO, is made from raw, unpasteurized milk, giving it a deep, earthy flavor and a silky texture. The local dairy farms offer tours that provide insight into the traditional production methods that have been passed down through generations. Enjoying a slice of Camembert in its lush, green homeland, perhaps with a slice of fresh baguette, is pure bliss.

8. Gruyère (A Swiss Sensation)

The town of Gruyères, nestled in the Swiss Alps, is postcard-perfect and the namesake of one of Switzerland’s most famous cheeses. Gruyère cheese is known for its rich, creamy texture and slightly nutty flavor. It’s a staple in fondue and a key ingredient in classic French onion soup. The local cheese-making demonstrations are a fascinating peek into the centuries-old traditions that define Swiss cheese craft. And there’s nothing quite like enjoying a slice of Gruyère with a backdrop of the stunning Alpine scenery that helped create it.

9. Feta (Greece’s Briny Gem)

Feta cheese, Greece’s most famous export after olives, is a briny, tangy cheese traditionally made from sheep’s milk or a mix of sheep and goat’s milk. The villages in the Peloponnese region, like Kalamata, are renowned for producing some of the finest Feta cheese, thanks to their grazing lands and cheese-making heritage. Protected by a PDO, true Feta is aged in brine, which contributes to its signature taste and crumbly texture. Local markets and tavernas offer the chance to taste Feta in its many forms, from fresh and soft to aged and crumbly. It’s a staple of the Greek diet and shines brightest when served alongside olives and fresh tomatoes.

10. Stilton (The Pride of English Cheese)

The English counties of Derbyshire, Leicestershire, and Nottinghamshire are the only places where Stilton cheese, the “King of English cheeses,” can be produced. This blue-veined cheese is creamy, rich, and has a distinctive aroma and taste that cheese lovers either adore or shy away from. The village of Stilton, despite its name, was never home to the production of the cheese but was a central trading spot where the cheese gained its fame. Cheese-making tours and tastings in these counties offer an insight into the traditional methods of Stilton production. Enjoying a slice of Stilton with a glass of port is an experience that encapsulates the best of English culinary traditions.

11. Asiago (The Italian Alps’ Gift)

In the Veneto and Trentino regions of Italy, Asiago cheese offers a taste of the Italian Alps. This cheese comes in two varieties: fresh Asiago (Asiago Pressato) and aged Asiago (Asiago d’Allevo), each with its distinct texture and flavor profile. The town of Asiago itself is a hub for cheese lovers, with numerous dairies and shops showcasing the best of this beloved cheese. Aged Asiago is particularly prized for its sharp, buttery flavor that intensifies with time. Whether enjoyed on its own, melted in a dish, or grated over pasta, Asiago is a testament to the rich culinary landscape of Italy.

12. Munster (A French Love Affair)

The Munster valley in Alsace, France, is home to the pungent Munster cheese, known for its strong smell and soft, creamy texture. This cheese, made from cow’s milk, is a true product of its environment, embodying the lush pastures and clean air of the region. The town of Munster, along with its surrounding villages, offers a deep dive into the history and production of this distinctive cheese. Local farms offer tastings and tours, where visitors can learn about the traditional methods of cheese-making that give Munster its unique flavor. Pairing Munster with a local Alsace wine is a culinary adventure not to be missed.

13. Pecorino Romano (Ancient Rome’s Legacy)

Pecorino Romano, one of Italy’s oldest cheeses, hails from the Lazio region, with its history dating back to Ancient Rome. Made from sheep’s milk, this hard cheese is salty and sharp, perfect for grating over pasta dishes. The town of Amatrice, among others, is known for its exceptional Pecorino Romano, often featured in the famous pasta all’Amatriciana. Cheese factories in the region welcome visitors for tours and tastings, offering a glimpse into the ancient techniques still used today. Pecorino Romano is a testament to the enduring legacy of Roman culinary excellence.

14. Comté (A French Alpine Treasure)

The Jura region of France is famous for Comté, a cheese that captures the essence of the French Alps. Made from raw cow’s milk, Comté has a complex flavor profile that varies depending on its age, ranging from nutty and creamy to more assertive and fruity notes. The town of Poligny is considered the capital of Comté, with numerous caves and fromageries dedicated to aging this exquisite cheese. Visitors can explore the Fort des Rousses, one of the largest aging cellars in the world, where thousands of wheels of Comté are aged to perfection. Tasting Comté in its native region, where each wheel tells a story of the local terroir, is an unforgettable experience.

15. Havarti (Denmark’s Buttery Specialty)

Havarti, a Danish cheese known for its creamy, buttery texture and mild, slightly tangy taste, originates from the 19th century. It was first made by Hanne Nielsen who traveled across Europe to learn cheese-making techniques. Today, the town of Høvelte, among others in Denmark, continues the tradition of producing high-quality Havarti. This cheese is incredibly versatile, perfect for slicing, melting, or simply enjoying on its own. A visit to a Danish dairy farm offers the chance to see Havarti production up close, sampling the cheese in its freshest form.

16. Taleggio (Italy’s Washed Rind Wonder)

The Val Taleggio region in Italy gives its name to one of the country’s most delicious washed-rind cheeses, Taleggio. This cheese is known for its strong aroma but surprisingly mild and fruity flavor. The process of washing the rind gives Taleggio its unique taste and prevents the formation of a harder crust. Cheese enthusiasts can visit local producers in the region to learn about the traditional methods of making Taleggio, including the aging process in cool, mountain caves. Sampling Taleggio in its home region, perhaps alongside a slice of polenta or risotto, is a must-do for any cheese lover.

17. Bleu d’Auvergne (A Volcanic Flavor Explosion)

In the Auvergne region of France, nestled among extinct volcanoes, Bleu d’Auvergne is produced. This blue cheese is known for its creamy texture and spicy, piquant flavor. The town of Riom-ès-Montagnes, among others in the region, is a key area for the production of this cheese, which benefits from the rich volcanic soil. Local farms and dairies offer tours that delve into the history and production of Bleu d’Auvergne, showcasing how the cheese’s distinctive veins of blue mold are developed. Enjoying Bleu d’Auvergne in its natural setting, perhaps with a piece of dark chocolate or a sip of sweet wine, is a flavor experience like no other.

18. Edam (Holland’s Red-Waxed Classic)

Edam, originating from the Netherlands, is famous for its distinctive red wax coating and spherical shape. This semi-hard cheese is mild, slightly salty, and becomes nuttier as it ages. The town of Edam, north of Amsterdam, brought this cheese to world fame through its historic cheese markets. Today, visitors to Edam can explore museums dedicated to the history of cheese making and participate in cheese market demonstrations reminiscent of the 14th century. Tasting Edam in its namesake town, especially during the summer cheese market season, offers a delicious slice of Dutch heritage.

19. Boursin (Normandy’s Creamy Invention)

Boursin, though not tied to a specific town, is a cherished creation from Normandy, France. Invented by François Boursin in 1957, this soft, creamy cheese is distinguished by its blend of herbs and garlic. Unlike traditional cheeses that are linked to ancient recipes, Boursin represents modern innovation in cheese-making. Its versatility makes it a favorite for spreading on crackers or incorporating into recipes. Experiencing Boursin in Normandy, surrounded by the lush landscapes that inspired its creation, adds a layer of enjoyment to this contemporary classic.

20. Serra da Estrela (Portugal’s Mountainous Masterpiece)

Portugal’s highest mountain range, Serra da Estrela, is the origin of the country’s most treasured cheese, Queijo Serra da Estrela. This soft, gooey cheese is made from the milk of Bordaleira sheep and has a rich, intense flavor. The town of Covilhã, along with other small villages in the region, offers a window into the traditional production of this exquisite cheese. Serra da Estrela cheese is still made using ancient methods, including the use of thistle rennet for coagulation. Enjoying this cheese in the shadow of the mountains that give it its name is a highlight for any culinary explorer.

This article was written by a human and edited with AI Assistance