Cheese, this ancient and mysterious food whose origins with no conclusive evidence indicating where cheese making originated, either in Europe, Central Asia or the Middle East, but convincing evidence of dairying are found in Egypt and Sumer, 3,100 BC, and preceded by fourth-millennium evidence for the Saharan grasslands. Here are 15 different cheese types from across the globe that everyone should taste.



1| Roquefort    

Country of Origin: France    

Type of  Milk: Sheep

Aging: At least five months

Tasting Notes: The blue pockets of mold that dot a chunk of Roquefort are colonies of the moldPenicillium roquefort, found naturally in the caves of Roquefort, France. It’s best eaten in the fall, when cheese made from early spring milk is just coming to maturity

Best Uses: Eaten as is, or with nuts and honey



2| Camembert

Country of Origin: France (Normandy)    

Type of Milk: Cow

Aging: At least three weeks

Tasting Notes: The outer rind is a layer of penicillium candidum. As one of the most widely produced French cheeses, its quality can vary significantly. Some Camemberts are handmade and name-protected, while others are mass-produced from pasteurized milk. Rich, buttery, and spreadable, Camembert has a mild, mushroomy aroma

Best Uses: Eaten as is, on sandwiches, baked in a crust, breaded and deep-fried



3| Chèvre

Country of Origin: France    

Type of Milk: Goat

Aging: Varies

Tasting Notes: The French word chèvre literally translate to “goat.” Fresh chèvre tends to be moist, bright and acidic, with a lemony flavor and slightly chalky finish in the mouth. You’ll find it sold in vacuum sealed logs, sometimes flavored with herbs, spices, or garlic

Best Uses: Crumbled in salads, breaded and fried, in sandwiches, in macaroni and cheese



4| Halloumi

Country of Origin: Middle East, Levant Area       

Type of Milk: Mixture of goat and sheep milk

Aging:  None

Tasting Notes: The cheese is white, with a distinctive layered texture, similar to mozzarella and has a salty flavour. It is stored in its natural juices with salt-water and can keep for up to a year if frozen. It is often garnished with mint to add to the taste

Best Uses: Crumbled in salads, fried and in sandwiches



5| Feta

Country of Origin: Greece    

Type of Milk: Sheep and goat

Aging: About 3 months

Tasting Notes: Feta is made with at least 70% sheep’s milk (the remainder must be goat’s milk). A brined cheese, it is made by soaking freshly pressed curds in salt water. Tangy and moist, feta can range from completely crumbly to moderately creamy and pairs well with fresh summer fruit

Best Uses: Broiled with olive oil. Crumbled in salads. Sandwiches. Use in place of Cotija in tacos and other Mexican dishes





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