Cheeses of the World
Cheeses of the World brings together country guides, regional introductions and individual cheese profiles. Start with a place you want to explore or a name you already know, then follow the route that interests you: a closer look at one cheese or a wider view of its home.
Start here: Brie (available now), Cheddar (available now) and Mozzarella (available now) offer three entrances to the individual cheese guides.
The great cheese countries
All 68 countries
France
Picture Normandy’s pastures, then follow the milk towards the Loire’s goat dairies, the Jura’s shared cheesemaking traditions and the sheep country of
Italy
Cut Mozzarella di Bufala Campana and whitish liquid escapes from its layered, slightly elastic paste.
England
At Hunts Court Farm in Gloucestershire, perry meets cheese rind, and your nose gets the first invitation.
Scotland
Spread Caboc on an oatcake.
Wales
Your knife meets a young Traditional Welsh Caerphilly: close-textured yet flaky, fresh on the tongue, with a little lemony lift.
Northern Ireland
Open a cheesemaking book published in 1917 and you might not expect it to lead you to Newtownards today.
Ireland
On the Beara Peninsula in West Cork, brine washes over Milleens as its rind turns peach and orange.
Spain
Look closely at Manchego’s patterned rind.
Portugal
Picture your plate with Azeitão, Serra da Estrela and Serpa waiting for you.
Switzerland
A band of spruce bark cups Switzerland’s Vacherin Mont-d’Or.
Netherlands
Cut into Leiden cheese and cumin flecks the fresh face.
Greece
On Kos, the Easter table has room for myzithra, pepper and cinnamon, tucked into lambropites.
Germany
Cut into Allgäuer Bergkäse and look closely.
Belgium
Your knife meets an orange rind, then a chalky centre.
Austria
Cut through the thin, bluish-grey rind of Tiroler Graukäse and you might meet a marbled interior, perhaps a white core.
Denmark
On Funen, straw smoke curls around fresh white cheese.
Norway
Country: Norway
Sweden
A warm slice arrives from the oven in Hälsingland.
Poland
Above a Podhale hearth, smoke curls around a patterned spindle of cheese.
Slovakia
Pull a ribbon of Slovenská parenica apart.
Romania
At a Carpathian stână, a summer shepherds’ camp, one batch of milk has several destinations.
Türkiye
Bread within reach.
Cyprus
Mint scents the folded layers of halloumi.
Georgia
Country: Georgia
United States
Peel back the grape leaves around an Oregon blue, then picture a Vermont cellar where clothbound cheddar takes its time.
Canada
Lift the cloth on an Avonlea Cheddar wheel and you meet 12 to 18 months of patient maturation on Prince Edward Island.
Mexico
Pull a strand from a ball of queso Oaxaca.
Brazil
In a Minas Gerais farmhouse, whey from today’s cheese is already part of tomorrow’s work.
Argentina
The cheese softens across your pizza.
India
Take a piece of dried chhurpi in the Himalayas and settle in.
Japan
First comes the scent of cherry leaves.
Australia
Beneath the farmgate café at Tasmania’s Pyengana Dairy, cheddar rests in cloth for 12 months.
New Zealand
Windsor Blue has a way of staying with you.
All 68 countries
From Armenia to Venezuela: every cheese country in one place.