Rules & Health
Cheese Companies and Brands
The name on a cheese packet is a starting point for finding the people and businesses behind it. Explore cheese companies and brands through the questions that matter: who owns the name, who makes the cheese, and how the two connect.
Start here
Who Makes the World's Cheese? The Big Dairy Groups
You pick up Galbani at the cheese counter, then pause over Kerrygold.
Lactalis
Picture seventeen Camemberts, made from 35 litres of milk collected around Laval.
Savencia
Picture an oval cheese in a blue box.
Bel Group: Babybel, The Laughing Cow and Boursin
Peel back the red wax.
FrieslandCampina
Picture your burger, its slice of Gouda tucked neatly inside.
Arla
You turn a supermarket cheese packet over, looking for the dairy behind your next slice.
Fonterra
Milk arrives from New Zealand farms.
Everything in this section
- SaputoPicture a bicycle carrying cheese through Montréal.
- EmmiPicture Lucerne on 9 February 1907: 62 dairy farming cooperatives coming together to found a milk association.
- Kraft Heinz: Kraft Singles and VelveetaHot cheese meets cold steel.
- PhiladelphiaSpread a little Philadelphia on your sandwich and you have already taken a small geographical detour.
- Ornua and KerrygoldPeel back that familiar gold wrapper and you’re opening a little of Ireland’s export story.
- AmulMozzarella stretches, the surface blisters, the cheese melts evenly.
- GalbaniIn 1911, Galbani opened its Melzo site beside the railway serving Milan and the surrounding region.
- HochlandPicture a 2 kg block of processed cheese in Goßholz in the Allgäu.
- DMK GroupScatter grated mozzarella over a pizza, pick up a pack of MILRAM or reach for a supermarket’s own-label cheese.
- SargentoYour sandwich is waiting.
- TillamookYou pick up a packet of Tillamook cheese, and coastal Oregon seems close enough to touch.
- Cabot CreameryPicture butter, not cheddar.
- Cathedral CityAt Davidstow in North Cornwall, curds are pressed into blocks.
- PayoyoIn the cellar, a goat’s cheese gets its coating of local Iberian pig fat.
- Port-SalutPicture the monastery dairy at Entrammes in Mayenne: milk waiting to become something that would keep, and new maturing
- Délice de BourgogneCut through the white, downy rind and you meet an ivory centre, with aromas of cream, butter and mushroom.
- CambozolaLook into a cut wedge of Cambozola: fine blue marbling threads through a soft, creamy body.
- ChimayFrance, 1876.