There’s a whole world of cheese out there, and some of the best ones are hiding in plain sight. These are the cheeses that don’t always get the spotlight but deserve every bit of love for their unique flavors and stories. From creamy to crumbly, smoky to tangy, these regional treasures pack a punch of personality that goes way beyond the usual supermarket options. Whether you’re a cheese enthusiast or just curious to try something new, these hidden gems are worth discovering. Let’s celebrate the lesser-known stars of the cheese world that are nothing short of culinary magic.
Contents
- 1 Cotija (Mexico)
- 2 Halloumi (Cyprus)
- 3 Fiore Sardo (Italy)
- 4 Sirene (Bulgaria)
- 5 Coulommiers (France)
- 6 Casu Martzu (Italy)
- 7 Maroilles (France)
- 8 Rocamadour (France)
- 9 Bryndza (Slovakia)
- 10 Graviera (Greece)
- 11 Oscypek (Poland)
- 12 Pallone di Gravina (Italy)
- 13 Mahón (Spain)
- 14 Torta del Casar (Spain)
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Cotija (Mexico)
Named after the town of Cotija in Michoacán, Mexico, Cotija is a cow’s milk cheese often referred to as the “Parmesan of Mexico.” It has a crumbly texture and a sharp, salty flavor that intensifies with age. Commonly used as a topping for tacos, elotes (grilled corn), and other Mexican dishes, it adds a savory depth. Cotija is typically aged for at least 12 months, developing a light golden hue and pronounced sour-milk aroma. Its robust flavor profile makes it a staple in Mexican cuisine.
Halloumi (Cyprus)
Originating from Cyprus, Halloumi is a semi-hard, unripened cheese made from a mixture of goat’s and sheep’s milk, and sometimes cow’s milk. Known for its high melting point, Halloumi can be grilled or fried without losing its shape, resulting in a crispy exterior and a soft, chewy interior. The flavor is mildly salty with a tangy undertone, and it’s often enjoyed with a sprinkle of fresh herbs or a squeeze of lemon juice. Halloumi’s versatility makes it a popular choice in Mediterranean cuisine, serving as a meat substitute in vegetarian dishes or as a complement to salads and sandwiches.
Fiore Sardo (Italy)
Fiore Sardo is an ancient raw sheep’s milk cheese from Sardinia, Italy, boasting its own D.O.P. quality seal. Aged for eight months, it presents a salty, savory, and slightly smoky flavor profile. Traditionally, Fiore Sardo is produced by shepherds using methods passed down through generations, contributing to its rich cultural heritage. The cheese’s firm texture and complex taste make it suitable for grating over pasta or enjoying on its own. Its distinctive characteristics have earned it recognition among cheese connoisseurs worldwide.
Sirene (Bulgaria)
Sirene is a traditional Bulgarian brined cheese made from goat’s, sheep’s, or cow’s milk. Celebrated for its versatility and robust flavor, it is essential in traditional Bulgarian dishes like Shopska salad. The cheese has a crumbly texture and a tangy, slightly salty taste, making it a staple in Balkan cuisine. Sirene’s unique flavor profile is attributed to the specific bacterial cultures used during its production. It is often enjoyed as a table cheese, paired with bread, olives, or fresh vegetables.
Coulommiers (France)
Coulommiers is a soft ripened cheese from the town of Coulommiers in the Seine-et-Marne region of France. Made from cow’s milk, it is smaller and thicker than its more famous cousin, Brie, and offers a nuttier flavor. The cheese has a buttery color and a supple texture, with a white, bloomy, edible rind. When produced as an artisanal or “farmhouse” cheese from unpasteurized milk, it develops a reddish blush in parts of the rind. Coulommiers is typically aged for about four to six weeks, resulting in a rich and creamy interior.
Casu Martzu (Italy)
Hailing from Sardinia, Italy, Casu Martzu is a traditional sheep’s milk cheese notable for containing live insect larvae. The larvae of the cheese fly (Piophila casei) are deliberately introduced to promote fermentation, breaking down the cheese’s fats and resulting in a soft, creamy texture. This unique process imparts a strong, pungent flavor that appeals to adventurous eaters. Due to health regulations, Casu Martzu is banned in many countries, but it remains a cultural delicacy in its region of origin. The cheese is typically consumed with traditional Sardinian flatbread and a strong red wine.
Maroilles (France)
Maroilles, also known as Marolles, is a cow’s-milk cheese made in the regions of Picardy and Nord-Pas-de-Calais in northern France. It is sold in individual rectangular blocks with a moist orange-red washed rind and a strong smell. The cheese has a soft, creamy interior and a pungent aroma, attributed to the bacteria used during its aging process. Maroilles is often enjoyed with rustic bread and pairs well with robust red wines or regional beers. Its distinctive flavor and aroma make it a memorable addition to any cheese board.
Rocamadour (France)
Rocamadour is a French goat cheese originating from the Périgord and Quercy regions. It has a small, round shape with a creamy, soft texture and a tangy, nutty flavor that intensifies with age. Rocamadour is often enjoyed as a table cheese, melted on toast, or paired with fresh greens in salads. The cheese is produced under the AOC (Appellation d’Origine Contrôlée) label, ensuring its authenticity and quality. It is aged for about 12-15 days, during which it develops its signature edible rind and rich flavor.
Bryndza (Slovakia)
Bryndza is a traditional Slovak cheese made from sheep’s milk, offering a tangy, salty taste and crumbly texture. It has been a staple in Central European cuisine for centuries, particularly in Slovakia, Poland, and Romania. Bryndza is often used as a filling for dumplings, spread on bread, or enjoyed as a standalone snack. Its production involves a unique fermentation process that gives it its sharp, distinctive flavor. This cheese is also known for its high probiotic content, contributing to its nutritional value.
Graviera (Greece)
Graviera is one of Greece’s most popular cheeses, made primarily from sheep’s milk or a blend of sheep’s and goat’s milk. It has a hard, dense texture with a slightly nutty and sweet flavor that becomes spicier as it ages. Graviera is often grated over pasta, sliced for sandwiches, or served as a table cheese with fruits and nuts. The cheese is traditionally aged for at least three months, allowing its flavors to mature and develop complexity. Its production is concentrated in Crete, where it’s a proud representation of Greek cheesemaking.
Oscypek (Poland)
Oscypek is a smoked sheep’s milk cheese from the Tatra Mountains of Poland, known for its distinct spindle shape. This cheese has a firm texture and a salty, smoky flavor that reflects its traditional production methods. Oscypek is crafted using unpasteurized sheep’s milk and smoked over beech wood, giving it its characteristic aroma and color. It is often enjoyed grilled or sliced as a snack, paired with cranberry sauce or fresh bread. Oscypek holds a protected designation of origin (PDO) status, ensuring its authenticity and traditional preparation.
Pallone di Gravina (Italy)
Pallone di Gravina is a semi-hard cow’s milk cheese from the Apulia region of southern Italy. It has a rounded, balloon-like shape and is aged for several months to develop its sharp, tangy flavor. This cheese is traditionally produced in small quantities, using ancient methods that give it a distinctive taste and texture. Pallone di Gravina is often grated over pasta dishes or served as a table cheese alongside fresh fruits and wines. Its unique shape and robust flavor make it a standout among Italian cheeses.
Mahón (Spain)
Mahón is a semi-hard cheese from the island of Menorca in Spain, made primarily from cow’s milk. It is distinguished by its orange rind, which is rubbed with paprika or olive oil during aging to enhance its flavor. The cheese has a creamy, slightly tangy taste that becomes nuttier and more intense with age. Mahón is often paired with crusty bread, olives, and wine, making it a favorite on Spanish cheese boards. Its unique flavor and regional significance have earned it protected designation of origin (PDO) status.
Torta del Casar (Spain)
Torta del Casar is a creamy sheep’s milk cheese from Extremadura, Spain, with a unique spoonable texture. It is made using traditional methods, including the use of thistle rennet, which contributes to its slightly bitter, earthy flavor. The cheese is aged for at least 60 days, during which it develops its characteristic creamy interior and edible rind. Torta del Casar is often served as a dip, paired with bread or crackers, allowing diners to scoop out its rich, flavorful center. It holds PDO status, ensuring its high quality and authenticity.
This article originally appeared on RetailShout.
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