Cheese is one of the most eaten foods in the world. There are thousands and thousands of varieties, but sadly, because of economies of scale, people can go their entire life without having tried some of the rarer cheeses. This list of 10 great cheeses contains selections you can find without too much searching, and many are probably tucked away in a corner of your local supermarket already. This can be your stepping stone to trying all the cheese of the world, so without further ado, let’s start with number 10.
10. Pecorino Ginepro
This cheese traces its roots back roughly 2,000 years to the rolling countryside around Rome, originally crafted in Latium, Italy. By 1884, a city‑wide ban on salting cheese inside shops drove many makers to the island of Sardinia, where today Pecorino Ginepro is produced exclusively from Sardinian sheep’s milk. The process begins with curdling the milk, adding salt, and pressing the curds into molds. The pressing squeezes out most of the moisture, yielding a very hard texture and a rich, robust flavour that can elevate any dish where you’d normally reach for a standard cheese.
Enjoy it sliced into small cubes as a snack, or grate it over pasta for a punch of depth. Various regional twists exist, each offering subtle differences that keep cheese lovers coming back for more.
9. Camembert
Camembert and Brie are like culinary siblings, with Brie being the older brother. Both are made from unpasteurised cow’s milk that’s curdled and gently placed into molds. Unlike many cheeses, they aren’t pressed; instead, they’re left to set and are turned periodically, which gives them that signature soft, buttery interior. The magic comes from the moulds Penicillium candidum and Penicillium camemberti, which develop a delicate white rind while the inside stays luxuriously creamy. Camembert is a shade softer than Brie, earning its spot here for its slightly more distinctive character.
The story begins in 1791 when Normandy farmer Marie Harel heard of a cheese called Brie from a travelling priest and set out to create her own version. Early Camembert sported a blue‑grey rind, but modern mass‑production techniques have refined it to a pristine white bloom. Pair it with crackers, or for a bold twist, slice it alongside a spicy steak.
8. Gruyère
Gruyère takes its name from the Swiss town of Gruyères, where cheese‑making dates back to the 12th century. The journey starts with curdling the milk, then cutting the curd into tiny pieces and gently agitating them. The curds are cooked at a low temperature to release extra moisture, then poured into moulds and bathed in brine. As the cheese ages, bacteria inside generate carbon‑dioxide bubbles, forming the characteristic “eyes” that pepper the wheel.
This meticulous process creates a firm yet nutty cheese with a subtle sweetness. A historic controversy erupted in 2001 when French producers tried to use the Gruyère name, but the European Union granted it an AOC status, reserving the name for Swiss cheese alone. Slice it thin for a sandwich, grate it over salads or pasta, or simply savour it on its own to appreciate its nuanced flavour.
7. Mascarpone
Mascarpone first appeared around the turn of the 16th century as a luxurious triple‑cream cheese, boasting at least 75 % butterfat. Made from heavy cream, the cream is heated to about 85 °C, then tartaric acid is introduced, thickening the mixture. After a 12‑hour chill, the curd is strained to remove excess whey, leaving a thick, ivory‑coloured spread that tastes like a blend of cream and yoghurt.
While it’s the star of the iconic tiramisu, its richness can overwhelm other flavours if used indiscriminately. Serve it chilled with a dusting of sugar, or stir it into fruit‑filled desserts as a lighter alternative to whipped cream. Remember, it’s a treat, not a daily staple.
6. Red Windsor Cheese
Red Windsor earns its spot purely for its eye‑catching hue. Produced much like a traditional cheddar, milk is curdled, allowed to set briefly, then cut into small cubes that sit for a while. The curds are then cooked and stirred for 20‑40 minutes before being drained. They’re formed into blocks, left to develop acidity, then salted. At this stage, a splash of wine—often Bordeaux or Port—is poured over the curds, imparting a pink marbling throughout.
The cheese is pressed and matures for a shorter period than typical cheddar, resulting in a firm texture with a bold, wine‑tinged after‑taste. Serve it plain with crackers for a dramatic visual and flavour surprise that will certainly raise eyebrows at any gathering.
5. Nettle Cheese
Nettle cheese is a quirky, lesser‑known delight that comes in two main forms. The older variety, known as Yarg, hails from Cornwall, England. After the usual cheesemaking steps, the wheels are tightly wrapped in fresh nettle leaves before maturation. The leaves act as a natural preservative, and as the cheese ages—sometimes in cool caves—the nettles develop a harmless mould that dries the exterior and imparts a subtle, mushroom‑like aroma.
The resulting cheese can range from creamy to crumbly, with a mild flavour followed by a distinct after‑taste reminiscent of wild mushrooms. The second, more contemporary version incorporates ground nettle leaves directly into the curd before pressing. This produces a cheese akin to a mild cheddar but with an unmistakable cabbage‑like nuance. Both styles shine on their own, with crackers or bread, and even pair nicely with rich Alfredo sauces.
4. Stilton
Stilton first made its debut in the village of Stilton in 1730, thanks to innkeeper Cooper Thornhill, who recognized the appeal of a tangy blue cheese and secured exclusive marketing rights. Today, Stilton enjoys Protected Designation of Origin status, meaning it must be produced in a specific region, follow strict shape guidelines, and adhere to a precise manufacturing process.
The cheese begins with pasteurised milk that’s curdled using rennet. The curds are allowed to dry, salted, and placed into cylindrical moulds, which are turned regularly. Once set, the wheels are pierced with fine needles, allowing Penicillium roqueforti spores to develop the iconic blue veins. The result is a creamy, slightly crumbly cheese with a mellow flavour—strong enough to stand on its own, yet subtle enough to complement crackers, salads, or soups. My personal favourite? Topping a juicy Burger Fuel burger with a generous slice of Stilton.
3. Danablu
Danablu, also known as Danish Blue, hails from Denmark and ranks among the most robust blue cheeses. Invented in the early 20th century by Marius Boel, who aimed to emulate France’s famed Roquefort, Danablu quickly gained popularity thanks to its easier availability.
Made from cow’s milk, the curd is inoculated with Penicillium roqueforti spores before aging. After a 2‑3 month maturation, the cheese showcases striking blue veins, a soft‑spreadable texture, and a crumbly bite. Its flavour is a bold, buttery tang that can overwhelm on its own, making it perfect for pairing with robust dishes. I love melting Danablu atop a crisp pork schnitzel for an extra punch of umami.
2. Emmental
Emmental, often simply called “Swiss cheese,” earned its spot on this list as the authentic Swiss classic—unlike many generic versions you find abroad. Its origins trace back to around 1293 in the Emmental valley near Bern, making it the oldest Swiss cheese still produced today. The cheese is celebrated for its large, eye‑filled holes, which result from carbon‑dioxide‑producing bacteria metabolising lactic acid during aging.
The cheese’s firm to hard texture, pale yellow hue, and unmistakable “cheese‑flavour” make it a versatile staple. The larger the eyes, the longer the aging and the stronger the taste. Slice it for a hearty sandwich, grate it over a steaming bowl of soup, or simply enjoy it on its own to experience the true Swiss tradition.
1. Halloumi
Halloumi tops the list as perhaps the most intriguing cheese of all. Its claim to fame? It refuses to melt. The secret lies in heating the curd before submerging it in brine, a process that denatures the proteins into long fibres that resist liquefaction. Instead of melting, Halloumi sizzles and crisps when fried, developing a delightful golden crust while staying pleasantly firm inside.
Originating with Middle Eastern Bedouin nomads, today authentic Halloumi is crafted in Cyprus from goat and sheep milk, though cheaper cow‑milk versions exist. Slice it thin and pan‑fry for a crispy exterior, grill it for a smoky char, or drop cubes into salads as a salty, rubber‑like alternative to feta. Its unique texture and salty punch make it a breakfast hero and a crowd‑pleaser at any gathering.
Why These 10 Great Cheeses Matter
Each of these 10 great cheeses offers a distinct story, texture, and flavour profile that together showcase the incredible diversity of cheese‑making traditions across the globe. Whether you’re a seasoned connoisseur or a curious newcomer, sampling this lineup will expand your palate and inspire countless culinary adventures.