Top 10 Best Cheese Making Countries
Your fridge might be stocked with blocks, wheels, and wedges. Maybe your idea of comfort is a grilled cheese, a charcuterie board, or spooning ricotta straight from the tub when no one's looking. Whatever your flavor, you've definitely tasted the legacy of nations that don't mess around when it comes to curds and cultures.This list celebrates the countries that turn milk into magic. Some lean into centuries-old traditions, stirring and aging with the kind of ritual that would impress a monk. Others innovate like mad scientists in a dairy lab, taking cheese to places you didn't even know existed. Funky, nutty, crumbly, creamy. It's all here, born from places where cheese is more than food. It's part of the lifestyle.
Vote for the countries that have earned your cheese-fueled admiration. Maybe it's where your favorite gouda hails from. Maybe it's the land that introduced you to stinkier stuff with a warning label. Or maybe it's just that one place that makes cheese so good, you'd eat it even if it fell on the floor. Twice.
France is widely recognized for producing a diverse array of cheeses, including Brie, Camembert, and Roquefort. Its cheese-making traditions are deeply regional, with many varieties holding Protected Designation of Origin (PDO) status. France consistently ranks among the top global exporters of cheese. So famous, varied, and tasty. It's just amazing, unreal, and surprising.
Just a delight in the mouth.
We didn't expect that. Now we know we found a cheese refiner here in Stockholm, and we buy mostly French cheeses. Of course, this is just a small part compared to the hundreds of different ones you will find in France.
In France, you have more than 400 official cheeses, and in Switzerland, more than 450.
These two countries also produce the most different varieties and the tastiest cheeses, far surpassing Italy.
Switzerland is the origin of notable cheeses including Emmental, Gruyère, and Raclette. Swiss cheese production typically emphasizes quality control and alpine pasturing. Cheese is a major agricultural export for the country. These are the best cheeses in the world. They should be number one. Whoever did this made an error.
Italian cheeses before Swiss ones? Swiss should be 1st with France and the Netherlands.
Best cheese in the world, premium quality!
The Netherlands is known for its large-scale production of cheeses like Gouda and Edam. Dutch cheesemakers often use cow's milk and age their products in wheels. The country exports a significant portion of its cheese globally. Beemster, best by far, from young and creamy to hard and very old. Grass cheese is another top-rated cheese, as is cumin cheese. Frisian cheese is very good, but an acquired taste. Gouda is so-so. You're not much if you're not Dutch!
I'm Dutch, and our cheeses are much better than any others. Has anyone ever heard of Saudi Arabian cheeses?
Best cheese in the world. It is partly the reason why we are the tallest people in the world on average.
Italy is famous for its artisanal cheeses such as Parmigiano-Reggiano, Mozzarella, and Gorgonzola. Cheese production plays an integral role in both the cultural and economic fabric of the country. Italy's cheeses are often categorized by region and are protected under EU law. The tastiest fresh and aged cheese. A variety of truly different flavors, from the most subtle to sharp and flavorful. Amazing!
Up there with France for the best cheeses. US cheeses are boring.
Better than France because Italy has both cold weather cheese and hot weather cheese.
England produces a range of traditional cheeses, most notably Cheddar, Stilton, and Red Leicester. Many English cheeses are made using centuries-old methods and have geographical protections. The UK maintains a substantial domestic cheese market alongside international exports. Most varieties available, best flavors ranging from strong to mild, creamy to crumbly. Different sources available, and many are still traditionally made at creameries. Most other countries make cheese that tastes like chewy, slightly gone-off milk. For real flavor, England will surprise you.
The sheer range of cheeses, complexity of flavors and textures, beats any other country hands down. Very high animal welfare and food hygiene standards.
Some of the most consistent rainfall in the world alongside a temperate climate, making great grass for the dairy cows.
Greece is best known for Feta, a brined curd cheese made primarily from sheep's milk. The country has a long-standing tradition of cheese-making tied to its rural economy. Greek cheese production is regulated by EU geographical standards. Best cheese variety and selection from the most beautiful country in the world.
Halloumi and feta. Both ridiculously tasty. Where's Cyprus on this list?
Feta is a good Greek cheese to try out!
Belgium produces a variety of cheeses, including Limburger and Herve, often from cow's milk. Many Belgian cheeses are monastery-based and have a strong regional identity. Domestic consumption of cheese is relatively high per capita. While very poorly known, Belgian cheeses offer a unique flavor profile. Often creamy and produced by its renowned breweries such as Orval, Chimay, Grimbergen, etc. Belgium also succeeds in "hard" cheeses, especially the "Oud Brugge" variety.
India produces paneer as its most common cheese, used widely in vegetarian cuisine. Cheese-making is primarily for domestic consumption rather than export. Industrial cheese production is growing, especially in urban markets. It is one of the best cheese-making countries. It is hidden from the world how amazing homemade cheeses are made here.
Yes, we make so many varieties of cheese but do not export most of them. It is made for consumption by Indians only.
Cow milk with herbs is better.
Germany is known for cheeses like Allgäuer Emmentaler, Limburger, and Quark. The country maintains a strong dairy industry with a large number of cheese varieties. Germany also exports cheese throughout Europe and beyond. Germany is the first cheese producer in Europe and second in the world, just behind the USA but ahead of France.
Totally underrated next to France, but still, Germany has some super nice cheeses alongside quantity.
The United States is a major global cheese producer, led by states like Wisconsin and California. American cheese production includes both processed varieties and award-winning artisanal options. The U.S. dairy industry supplies both domestic markets and international exports.
The Newcomers
Croatia is home to several regional cheeses like Paški sir made from sheep's milk. Cheese-making in Croatia is often artisanal and tied to local traditions. The country's cheeses have received international recognition and awards.
Spain is home to a wide range of regional cheeses such as Manchego, Mahón, and Cabrales. Spanish cheese is often aged and can be made from cow, goat, or sheep milk. The country exports cheese globally and maintains strong domestic consumption. Particularly the region of Asturias, often known as the "Land of Cheese," with its 42 varieties of artisan cheese!
Austria is known for alpine cheeses such as Bergkäse and Tiroler Graukäse. Cheese-making in Austria is often small-scale and regionally focused. The country supports its dairy sector through EU agricultural policies.
Mexico produces several traditional cheeses like Queso Fresco, Oaxaca, and Cotija. Cheese-making in Mexico blends indigenous practices with Spanish colonial influence. The industry includes both small artisanal producers and large-scale manufacturers. The cheese in Mexico is so good with its salty taste.
Denmark is a major exporter of cheeses like Havarti, Danbo, and Blue Castello. The country has a technologically advanced dairy industry with emphasis on hygiene and quality. Danish cheese producers operate under strict EU standards.
Canada manufactures a variety of cheeses, including Cheddar and Mozzarella, with a growing artisanal sector. Cheese production is primarily centered in Quebec and Ontario. Canadian regulations enforce standards on milk quality and cheese labeling. The quality of cheese in Quebec is of the highest, but it's ranked low because of low production.
Australia has a growing cheese industry with products ranging from Cheddar to Blue Vein. Cheese-making combines European techniques with local innovation. Domestic demand for specialty cheeses is on the rise. Good cheese in Tasmania! It's not so warm!
Poland produces traditional cheeses such as Oscypek, a smoked sheep's milk cheese. Cheese production is widespread across rural areas and contributes to regional economies. Poland is increasing its presence in European cheese markets. Poland is known for its "smoked food" culture. Polish smoked cheeses are superb. The regional cheeses, like Oscypek, have a unique taste too.
Morocco produces traditional cheeses such as Jben, typically made from goat or cow milk. Cheese-making is mostly localized and not heavily industrialized. Consumption is mainly within the domestic market.
Russia produces a wide range of cheeses, including hard and soft types, for domestic consumption. Local production increased significantly following import bans on European cheeses. Regional dairies are supported by government incentives.
South Korea has a developing cheese market largely focused on processed and imported varieties. Local production has grown in response to increased demand. Cheese is increasingly incorporated into modern Korean cuisine.
Slovenia is known for regional cheeses like Tolminc and Mohant, often made using alpine milk. The country has a tradition of small-scale artisanal production. Slovenian cheeses are part of local culinary heritage. Slovenia is located in Central Europe, east of Italy, south of Austria, west of Hungary, and north of Croatia.
Slovenia's territory is recognizable by its diverse terrain, rich cultural heritage, and abundant and diverse natural features. Cattle breeding is Slovenia's most common agricultural activity, so there are consequently various types of cheese available. Cheese and dairy products are especially typical for the mountainous or karst regions of Slovenia.
Ireland is known for high-quality dairy products including cheeses like Dubliner and Cashel Blue. The country's temperate climate supports rich pasturelands ideal for dairy farming. Irish cheese exports continue to expand in global markets.
Iran produces traditional cheeses such as Lighvan, a white brined cheese made from sheep's milk. Cheese is widely consumed across the country and is often produced locally. Industrial production is increasing in urban areas.
Georgia has a long tradition of cheese-making, with varieties such as Sulguni and Imeruli being commonly produced. Cheese is an essential part of Georgian cuisine and is often made using traditional techniques. Most production is for domestic use.