The 15 Best Regional Cheeses You’ve Never Heard Of

Cheese is one of those foods that feels like a little adventure every time you try something new. Beyond the classics we all know, there’s a whole world of incredible regional cheeses just waiting to surprise you. Let’s dive into a list of some of the best regional cheeses you probably haven’t come across yet—you might just find your next favorite.

Appenzeller (Switzerland)

Originating from the Appenzell region of Switzerland, Appenzeller is a semi-hard cheese made from cow’s milk. It’s renowned for its smooth, creamy texture and distinctively tangy flavor, achieved through a secret herbal brine applied during aging. This cheese is versatile, enhancing dishes like fondue, sandwiches, and omelets. Its unique taste profile has made it a favorite among cheese enthusiasts seeking something beyond the ordinary.

Tête de Moine (Switzerland)

Hailing from the Jura Mountains, Tête de Moine, meaning “Monk’s Head,” is a semi-hard Swiss cheese crafted from raw cow’s milk. Traditionally, it’s shaved into delicate rosettes using a tool called a girolle, which enhances its aromatic qualities and melt-in-the-mouth texture. The cheese boasts a rich, nutty flavor with subtle fruity undertones, making it a sophisticated addition to cheese boards. Its unique presentation and taste have earned it a special place in gourmet circles.

Cocoa Cardona (USA)

Produced by Carr Valley Cheese in Wisconsin, Cocoa Cardona is an aged goat’s milk cheese with a distinctive twist. The cheese is coated in unsweetened cocoa powder and a hint of black pepper, imparting a mild, slightly nutty, and subtly sweet flavor profile. Its versatility allows it to pair well with both white and red wines, and it can be enjoyed on its own or melted over dishes like burgers and steaks. The unique combination of cocoa and cheese offers a delightful experience for adventurous palates.

Harbison (USA)

Crafted by Jasper Hill Farm in Vermont, Harbison is a bloomy rind cheese wrapped in strips of spruce bark. This wrapping imparts a woodsy aroma and flavor to the cheese, which has a soft, spoonable interior. When warmed, it becomes almost liquid, making it perfect for scooping onto bread or crackers. Its complex, savory taste with hints of mustard and bacon makes it a standout choice for special occasions.

Humboldt Fog (USA)

Created by Cypress Grove in California, Humboldt Fog is a goat’s milk cheese distinguished by a central line of edible vegetable ash. This soft-ripened cheese has a creamy texture with a tangy flavor and subtle notes of buttermilk and fresh cream. As it ages, the creamline beneath the rind becomes more pronounced, offering a delightful contrast to the firmer interior. Its unique appearance and flavor profile make it a centerpiece on any cheese board.

Bayley Hazen Blue (USA)

Produced by Jasper Hill Farm in Vermont, Bayley Hazen Blue is a raw cow’s milk cheese with a dense, fudgy texture. It features a balanced blue flavor with notes of toasted nuts and dark chocolate, making it accessible even to those new to blue cheeses. The natural rind adds a rustic touch, and its creamy consistency makes it versatile for both cheese boards and culinary applications. Its excellence has been recognized with multiple awards, including a Super Gold at the World Cheese Awards.

Rush Creek Reserve (USA)

Made by Uplands Cheese in Wisconsin, Rush Creek Reserve is a soft, raw cow’s milk cheese inspired by French Vacherin Mont d’Or. It’s wrapped in spruce bark, which imparts a resinous flavor to the cheese’s rich, custard-like interior. Best enjoyed by peeling back the top rind and scooping the cheese with a spoon, it pairs wonderfully with crusty bread and charcuterie. Its seasonal production, available only in late fall, makes it a sought-after delicacy.

Winnimere (USA)

Crafted by Jasper Hill Farm in Vermont, Winnimere is a raw cow’s milk cheese wrapped in spruce bark and washed with beer during aging. This process results in a spoonable cheese with a rich, meaty flavor and a hint of sweet cream. The spruce bark adds a woodsy aroma, complementing the cheese’s complex profile. Typically available in winter, it’s a cozy addition to any cheese lover’s repertoire.

Pleasant Ridge Reserve (USA)

Produced by Uplands Cheese in Wisconsin, Pleasant Ridge Reserve is an Alpine-style cheese made from raw cow’s milk. Aged for up to two years, it develops a firm texture and a complex flavor profile with notes of grass, fruit, and nuts. Its quality has been recognized with numerous awards, making it one of America’s most celebrated cheeses. Versatile in culinary applications, it shines on cheese boards and in cooked dishes alike.

Rogue River Blue (USA)

Hailing from Rogue Creamery in Oregon, Rogue River Blue is an organic, cave-aged blue cheese wrapped in Syrah grape leaves soaked in pear brandy. This unique aging process imparts deep, fruity flavors with hints of pear, vanilla, and hazelnut. Its creamy texture and complex profile have earned it international acclaim, including being named World Champion at the World Cheese Awards. It’s a luxurious treat for blue cheese aficionados.

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.

Cotija (Mexico)

Named after the town of Cotija in Michoacán, Mexico, this aged cow’s milk cheese is often referred to as the “Parmesan of Mexico.” Cotija has a crumbly texture and a sharp, salty flavor that intensifies with age. It’s commonly used as a topping for tacos, elotes (grilled corn), and other Mexican dishes, where it adds a savory depth. Unlike melting cheeses, Cotija maintains its texture when heated, making it ideal for garnishing hot dishes. Its distinctive taste and versatility have made it a staple in Mexican cuisine.

Ogleshield (England)

Produced in Somerset, England, Ogleshield is a semi-soft cheese made from the rich, unpasteurized milk of Jersey cows. Its rind is washed with brine every three days, resulting in a moist, slightly pungent exterior that softens the cheese and imparts a savory depth. The interior is creamy and supple, offering sweet and fruity flavors reminiscent of chicken broth. Ogleshield melts beautifully, making it an excellent choice for dishes like raclette or grilled cheese sandwiches. This British take on traditional Alpine cheeses showcases the versatility and richness of Jersey milk.

Mahón (Spain)

From the island of Menorca in Spain, Mahón is a cow’s milk cheese that ranges from soft to hard, depending on its aging. Young Mahón has a smooth, buttery texture with a mild, slightly salty flavor, while aged versions become firmer and develop more intense, nutty profiles. The cheese is traditionally rubbed with paprika and olive oil during aging, giving its rind a characteristic orange hue. Mahón’s versatility allows it to be enjoyed sliced, grated, or melted, making it a beloved component of Spanish tapas and cuisine.

Ossau-Iraty (France)

Hailing from the Basque region of France, Ossau-Iraty is a traditional, unpasteurized sheep’s milk cheese. Aged for at least 80 days, it develops a firm, ivory-colored paste with a smooth, creamy texture. The flavor is rich and nutty, with sweet, grassy undertones that reflect the sheep’s diet in the Pyrenees. Ossau-Iraty has been recognized as one of the world’s best cheeses, winning accolades for its exceptional quality. It’s delightful on its own or paired with fruits and nuts, offering a taste of French pastoral tradition.

This article originally appeared on RetailShout.

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