From a humble cheddar to an elegant Brie, cheese holds a special place in our hearts (and bellies) worldwide. Cheese is there for our celebratory fondues, our comforting grilled cheese sandwiches, and our sophisticated charcuterie boards. It is an important ingredient to many of our favorite foods; pizza, mac-n-cheese, lasagna, etc. It has inspired countless culinary creations by world renown chefs and satiated even the most discriminating of toddlers. The best part about this delicious wonder of the world, is there is something for everyone to love.

So on this special day, dedicated to the love of cheese; let's celebrate by embarking on a journey of 20 wonderful cheeses you know and love while learning something new. Each comes with its own story, flavor, and perfect wine companion. Get ready to have your taste buds tantalized and your cheese-loving spirit intrigued! 

A Global Tour of 20 Glorious Cheeses!

Here are twenty cheeses to tickle your fancy and inspire your next cheese-themed adventure:

1-Cheddar

Type: Hard, aged cheese.

• Flavor: Varies from mild and creamy when young to sharp, nutty, and even pungent when aged.
• Origin: Somerset, England.
• Animal: Cow's milk.
• Why People Like It: Its incredible versatility makes it a kitchen staple. It melts beautifully, grates well, and tastes fantastic on its own or in countless dishes. It's the ultimate comfort cheese.
• Interesting Fact: The world's largest Cheddar cheese weighed 57,518 pounds and was made in Canada in 1995.
• Wine Pairing: Cabernet Sauvignon (for aged Cheddar), Chardonnay (for milder Cheddar).

2-Brie

Type: Soft, ripened cheese.

• Flavor: Creamy, buttery, earthy, and often with mushroomy notes. The rind is edible and contributes to the flavor.
• Origin: Île-de-France region, France.
• Animal: Cow's milk.
• Why People Like It: Its luxurious, melt-in-your-mouth texture and delicate flavor make it a popular choice for entertaining and a delightful treat for any occasion.
• Interesting Fact: Brie was known as the "King of Cheeses" during the Congress of Vienna in 1815.
• Wine Pairing: Champagne, Pinot Noir, or a dry sparkling wine.

3-Gouda

Type: Semi-hard to hard cheese.

• Flavor: Mild, nutty, and slightly sweet when young, becoming more intense, caramel-like, and sometimes with a crystalline crunch as it ages.
• Origin: Gouda, Netherlands.
• Animal: Cow's milk.
• Why People Like It: Its approachable flavor and smooth texture make it a crowd-pleaser, perfect for snacking, sandwiches, or cheese boards.
• Interesting Fact: Traditional Gouda is often aged in caves, developing its distinct characteristics.
• Wine Pairing: Merlot (for young Gouda), Syrah/Shiraz (for aged Gouda).

4-Mozzarella

Type: Fresh, stretched curd cheese.

• Flavor: Mild, milky, and slightly tangy, with a delicate, elastic texture.
• Origin: Southern Italy.
• Animal: Traditionally water buffalo milk (Mozzarella di Bufala), but also cow's milk.
• Why People Like It: Its incredible meltability and mild flavor make it the undisputed champion of pizza, lasagna, and caprese salads.
• Interesting Fact: The name "mozzarella" comes from the Italian verb "mozzare," meaning "to cut off," referring to the process of separating the curds.
• Wine Pairing: Pinot Grigio, Sauvignon Blanc.

5-Parmigiano-Reggiano

• Type: Hard, granular, aged cheese.
• Flavor: Complex, nutty, salty, fruity, and umami-rich, with a distinct crystalline texture.
• Origin: Emilia-Romagna and Lombardy regions, Italy.
• Animal: Cow's milk.
• Why People Like It: Its intense flavor enhances countless dishes, from pasta and risotto to salads and soups. It's a true culinary workhorse.
• Interesting Fact: Authentic Parmigiano-Reggiano must be aged for a minimum of 12 months, with some wheels aged for over 24 months.
• Wine Pairing: Chianti Classico, or a full-bodied Italian red.

6-Blue Cheese (e.g., Roquefort, Gorgonzola, Stilton)

Type: Semi-soft to firm, with distinctive blue or green mold veins.

• Flavor: Pungent, salty, earthy, and often spicy, with a creamy or crumbly texture depending on the variety.
• Origin: Various, including Roquefort (France), Gorgonzola (Italy), Stilton (England).
• Animal: Cow's milk (Stilton, Gorgonzola), sheep's milk (Roquefort).
• Why People Like It: Its bold, unique flavor is a love-it-or-hate-it affair, but for those who love it, it offers a sophisticated and exciting taste experience.
• Interesting Fact: The blue veins are created by the Penicillium roqueforti mold.
• Wine Pairing: Port wine, Sauternes, or a sweet dessert wine.

7-Swiss (Emmentaler)

Type: Semi-hard, with distinctive "eyes" (holes).

• Flavor: Mild, nutty, fruity, and slightly sweet.
• Origin: Emmental valley, Switzerland.
• Animal: Cow's milk.
• Why People Like It: Its signature holes and friendly flavor make it a popular choice for sandwiches, fondue, and gratins.
• Interesting Fact: The holes are formed by carbon dioxide gas released by bacteria during the aging process.
• Wine Pairing: Riesling, Grüner Veltliner.

8-Feta

Type: Brined, crumbly cheese.

• • Flavor: Tangy, salty, and slightly acidic, with a creamy and crumbly texture.
  • Origin: Greece.
  • Animal: Sheep's milk, or a combination of sheep's and goat's milk.
  • Why People Like It: Its salty tang adds a refreshing kick to salads, Mediterranean dishes, and even baked goods.
  • Interesting Fact: Feta is a protected designation of origin (PDO) product, meaning only cheese produced in specific regions of Greece can be called Feta.
  • Wine Pairing: Sauvignon Blanc, Assyrtiko.

9-Provolone

Type: Semi-hard, stretched curd cheese.

• • Flavor: Ranges from mild and milky (Provolone Dolce) to sharp and piquant (Provolone Piccante), with a firm, smooth texture.
  • Origin: Southern Italy.
  • Animal: Cow's milk.
  • Why People Like It: Its meltability and distinct flavor make it excellent for sandwiches, subs, and baked dishes.
  • Interesting Fact: Provolone is often aged in various shapes, including pear, sausage, or cone.
  • Wine Pairing: Sangiovese, Chianti.

10-Ricotta

Type: Fresh, soft, whey cheese.

• • Flavor: Mild, slightly sweet, and milky, with a creamy, granular texture.
  • Origin: Italy.
  • Animal: Cow, sheep, goat, or water buffalo milk whey.
  • Why People Like It: Its delicate flavor and light texture make it perfect for both sweet and savory dishes, from lasagna to cheesecakes.
  • Interesting Fact: "Ricotta" literally means "recooked" in Italian, referring to the process of reheating the whey to extract the remaining milk proteins.
  • Wine Pairing: Prosecco, Moscato d'Asti.

11-Goat Cheese (Chèvre)

• Type: Soft to semi-hard, fresh or aged.
• Flavor: Tangy, earthy, and often with a characteristic "goaty" note, varying in intensity with age.
• Origin: Various, but famously from France.
• Animal: Goat's milk.
• Why People Like It: Its distinct tangy flavor and creamy texture make it a popular choice for salads, tarts, and spread on crackers.
• Interesting Fact: Goat cheese is often easier to digest for some people than cow's milk cheese.
• Wine Pairing: Sancerre, Sauvignon Blanc, or a light-bodied Rosé.

12-Gruyère

Type: Hard, aged cheese.

• • Flavor: Nutty, earthy, and slightly sweet when young, becoming more complex, fruity, and intense with age, with a firm, dense texture.
  • Origin: Gruyères, Switzerland.
  • Animal: Cow's milk.
  • Why People It: Its fantastic melting properties make it the star of French onion soup and quiches, while its rich flavor shines on a cheese board.
  • Interesting Fact: Authentic Gruyère has no holes, unlike Emmentaler.
  • Wine Pairing: Pinot Noir, Chardonnay, or a dry sparkling wine.

13-Havarti

Type: Semi-soft, creamy cheese.

• Flavor: Mild, buttery, and slightly acidic, with a very smooth, supple texture and often small, irregular holes.
• Origin: Denmark.
• Animal: Cow's milk.
• Why People Like It: Its melt-in-your-mouth creaminess and mild flavor make it excellent for sandwiches, melting on toast, or as a snack.
• Interesting Fact: Named after Hanne Nielsen's farm, Havartigården, where she developed the cheese in the mid-19th century.
• Wine Pairing: Sauvignon Blanc, Pinot Grigio.

14-Colby

Type: Semi-hard cheese.

• Flavor: Mild, sweet, and milky, with a softer, moister texture than Cheddar.
• Origin: Colby, Wisconsin, USA.
• Animal: Cow's milk.
• Why People Like It: Its mildness and good melting qualities make it a popular choice for everyday snacking, sandwiches, and cheeseburgers.
• Interesting Fact: Colby cheese was invented in 1885 by Joseph Steinwand.
• Wine Pairing: Light-bodied Merlot, Pinot Noir.

15-Manchego

Type: Semi-hard to hard, aged cheese.

• Flavor: Nutty, buttery, and slightly salty, with a distinctive savory tang, varying in intensity with age.
• Origin: La Mancha region, Spain.
• Animal: Sheep's milk (from Manchega sheep).
• Why People Like It: Its distinctive basket-weave rind and rich, complex flavor make it a popular addition to cheese boards and tapas.
• Interesting Fact: The traditional rind pattern comes from the esparto grass molds used during its production.
• Wine Pairing: Tempranillo, Rioja.

16-Halloumi

Type: Semi-hard, brined, unripened cheese.

Flavor: Salty, tangy, and somewhat rubbery, with a high melting point that allows it to be grilled or fried.

• Origin: Cyprus.
• Animal: Sheep's and goat's milk, sometimes with cow's milk.
• Why People Like It: Its unique ability to hold its shape when cooked makes it a fantastic vegetarian alternative to meat, perfect for grilling or frying.
• Interesting Fact: Halloumi has been produced in Cyprus for centuries and is often associated with the island's traditional cuisine.
• Wine Pairing: Dry Rosé, Sauvignon Blanc.

17-Monterey Jack

Type: Semi-hard cheese.

• Flavor: Mild, buttery, and slightly sweet, with a smooth, open texture.
• Origin: Monterey, California, USA.
• Animal: Cow's milk.
• Why People Like It: Its excellent melting properties and mild flavor make it a versatile choice for quesadillas, nachos, and sandwiches.
• Interesting Fact: It's believed that Franciscan friars in Monterey first developed the cheese.
• Wine Pairing: Chardonnay, Pinot Grigio.

18-Camembert

Type: Soft, ripened cheese.

• Flavor: Creamy, earthy, and often with notes of mushroom and garlic, similar to Brie but typically more robust.
• Origin: Normandy, France.
• Animal: Cow's milk.
• Why People Like It: Its rich, gooey interior and pungent aroma make it a decadent treat, perfect for baking or enjoying with crusty bread.
• Interesting Fact: Legend has it that Marie Harel created Camembert during the French Revolution.
• Wine Pairing: Normandy Cider, sparkling wine, or a light-bodied red like Beaujolais.

19-Asiago

Type: Semi-hard to hard, aged cheese.

• Flavor: Ranges from mild and milky (fresh Asiago) to sharp, nutty, and savory (aged Asiago), with a firm, crumbly texture.
• Origin: Veneto and Trentino regions, Italy.
• Animal: Cow's milk.
• Why People Like It: Its versatility allows it to be used in various dishes, from grating over pasta to enjoying on a cheese board.
• Interesting Fact: Asiago is often mistaken for Parmesan, but it has a distinct flavor profile.
• Wine Pairing: Valpolicella, Pinot Noir.

20-Burrata

Type: Fresh, stretched curd cheese, similar to mozzarella but with a creamy center.

• Flavor: Rich, milky, and buttery, with a luxurious, soft texture.
• Origin: Apulia, Italy.
• Animal: Cow's or buffalo milk.
• Why People Like It: Its unexpected creamy interior makes it a delightful surprise, perfect for serving simply with tomatoes, basil, and a drizzle of olive oil.
• Interesting Fact: Burrata literally means "buttered" in Italian, referring to its rich, creamy filling made from stracciatella (shredded mozzarella and cream).
• Wine Pairing: Vermentino, dry Rosé.

So there you have it, a cheesy tour of the world, just in time for June 4th! Whether you're a cheese aficionado or a just a part-time dairy dabbler, there's a cheese out there for you. Happy Cheese Day, everyone! 

May your cheese boards be bountiful and your wine pairings perfect!