If you love cheese but not the price tags that sometimes come with it, Aldi can feel like a secret weapon.

The German supermarket chain has quietly built one of the most interesting cheese selections in mainstream grocery retail. It combines European heritage, clever sourcing, and surprisingly good quality control. The result is a range of cheeses that regularly outperform their price point.

And this isn’t just about cheap cheese. Some of Aldi’s offerings are genuinely excellent examples of classic styles. A few are even made by well-known European producers and simply packaged under Aldi’s private labels.

So if you’ve ever wondered which cheeses are actually worth buying at Aldi, this list is for you.

Here are 12 of the best cheeses you can buy at Aldi, including a few unexpected favourites that cheesemongers quietly respect.

1. Emporium Selection Brie

Brie is one of those cheeses that can vary wildly in quality depending on how it is made and aged. Cheap Brie often ends up rubbery, chalky, or oddly sour.

Aldi’s Emporium Selection Brie is usually surprisingly good for the price. It tends to have a creamy interior and a soft bloomy rind, with mild mushroom and butter notes.

Like most Brie styles, it is made using the mould Penicillium camemberti. During ripening, this mould breaks down proteins and fats near the surface of the cheese. That process gradually transforms a firm curd into the soft, spreadable texture people love.

When you buy it young, the centre may still be slightly firm. Leave it in the fridge for a week and the paste often becomes noticeably creamier.

Best way to eat it:
Serve at room temperature with crusty bread and honey.

2. Emporium Selection Camembert

Camembert is Brie’s slightly more rustic cousin. It is usually smaller, stronger, and more intensely flavoured.

Aldi’s Camembert tends to develop a pleasantly earthy aroma as it ripens. The paste becomes silky and spreadable, especially near the rind.

That characteristic creaminess is the result of surface ripening, where moulds grow on the outside of the cheese and slowly digest the proteins within.

This is why Camembert softens from the outside inward.

If you see one that feels slightly soft when gently pressed, that usually means it is approaching peak ripeness.

Best way to eat it:
Bake it whole and dip bread or roasted potatoes into the molten centre.

3. Emporium Selection Aged Cheddar Cheese 36 Months

Cheddar is one of the most widely produced cheeses in the world, but not all Cheddar is created equal.

Aldi’s Aged Cheddar Cheese 36 Months typically undergoes extended ageing, which concentrates flavour and encourages protein breakdown. That process creates the crumbly texture and complex savoury taste associated with mature Cheddar.

During ageing, enzymes and bacteria break down casein proteins into amino acids. One of these amino acids, tyrosine, often forms the tiny crunchy crystals you sometimes see in aged Cheddar.

Those crystals are a sign of maturity and depth of flavour.

Best way to eat it:
Grate it over baked potatoes or eat it in thick slices with apple.

4. Emporium Selection Manchego

Manchego is Spain’s most famous cheese, traditionally made from sheep’s milk in the La Mancha region.

Aldi occasionally sells Manchego-style cheeses that capture much of the character of the original. They typically have a firm texture, buttery flavour, and subtle nutty notes.

Sheep’s milk contains higher levels of fat and protein than cow’s milk. That richer composition gives Manchego its distinctive mouthfeel and flavour intensity.

Even younger Manchego can taste remarkably complex.

Best way to eat it:
Slice thinly and serve with quince paste or olives.

5. Emporium Selection Goat’s Cheese Log

Goat cheese has a reputation for being “goaty,” but that flavour actually varies dramatically depending on the milk chemistry and ageing process.

Fresh goat cheese logs at Aldi are usually mild, tangy, and pleasantly creamy. They are made through acid coagulation, where lactic bacteria slowly acidify the milk until it forms delicate curds.

That process produces a soft, spreadable cheese with bright acidity.

The tangy flavour comes largely from short-chain fatty acids that are naturally more abundant in goat’s milk.

Best way to eat it:
Crumble over salads or spread on toast with roasted vegetables.

6. Emporium Selection Smooth Blue Vein Cheese

Blue cheese often intimidates people who are new to strong flavours, but a good Danish blue cheese is actually remarkably balanced.

Aldi’s Smooth Blue Vein Cheese, a Danish-style blue cheese, often delivers classic characteristics: creamy texture, gentle sweetness, and the savoury punch created by Penicillium roqueforti.

This mould produces compounds known as methyl ketones, which create the distinctive aroma of blue cheese.

Interestingly, those compounds also develop in small quantities when butter goes slightly rancid. That’s part of why blue cheese flavours can feel both savoury and buttery at the same time.

Best way to eat it:
Pair with walnuts and honey.

7. Emporium Selection Havarti

Havarti is one of Denmark’s most beloved cheeses, known for its smooth texture and gentle buttery flavour.

Aldi’s Emporium Selection Havarti usually has a supple, slightly elastic paste with mild lactic sweetness. Small mechanical openings sometimes appear in the paste, giving the cheese a soft and approachable texture.

Havarti is typically made using washed curds, a process that removes some lactose from the curd during cheesemaking. This technique reduces acidity and produces the mellow flavour the cheese is famous for.

Because of its balanced fat and moisture levels, Havarti melts evenly without separating.

Best way to eat it:
Melt it into toasted sandwiches or burgers.

8. Emporium Selection Red Leicester

Red Leicester is a traditional English cheese known for its vibrant orange colour and crumbly texture.

Aldi’s Emporium Selection Red Leicester often delivers a pleasantly nutty flavour with a slightly sweet finish. The colour comes from annatto, a natural plant extract that has been used in British cheesemaking for centuries.

Like Cheddar, Red Leicester undergoes a cheddaring process where the curds are stacked and turned. This step helps expel whey and create the dense structure typical of the cheese.

During ageing, the cheese develops deeper savoury notes while retaining its distinctive crumbly texture.

Best way to eat it:
Add thick slices to sandwiches or grate it over baked dishes.

9. Emporium Selection Halloumi

Halloumi is famous for one specific property: it doesn’t melt easily.

This is because it is made with a unique process that involves heating the curds before pressing them. That step reorganises the protein structure inside the cheese.

The result is a cheese with a high melting point and a squeaky texture.

When you fry Halloumi, the outside browns beautifully while the inside stays firm and slightly elastic.

Aldi’s version tends to perform very well in the pan.

Best way to eat it:
Slice thickly and grill until golden.

10. Emporium Selection Greek Style Fetta

Good Greek Style Fetta should be crumbly, salty, and slightly tangy.

Traditional Feta is protected under PDO rules and must be made in specific regions of Greece using sheep’s milk or a blend of sheep and goat milk. Cheeses produced elsewhere using a similar method are typically labelled as “Greek Style Fetta”.

This style of cheese is aged in brine, which both preserves it and intensifies flavour.

Brining also changes the protein structure, giving the cheese its characteristic crumbly texture.

Aldi often sells Greek Style Fetta that works well in salads, pastries, or pasta dishes.

Best way to eat it:
Crumble over roasted vegetables or watermelon.

11. Emporium Selection Butterkäse Slices

Butterkäse is one of the most underrated cheeses in the world.

Originating in Germany, the name literally means “butter cheese.” That description is surprisingly accurate.

Butterkäse is a semi-soft washed curd cheese with a smooth texture and mild buttery flavour. The washing step removes some lactose from the curd, which results in a sweeter and more delicate cheese.

Aldi often sells Butterkäse slices, which are perfect for sandwiches or melting.

The cheese melts smoothly without becoming oily or stringy. That makes it an excellent alternative to processed sandwich cheeses.

Best way to eat it:
Layer it into grilled sandwiches or burgers.

12. Emporium Selection Traditional Ricotta in Basket

Ricotta is quite different from most cheeses on this list because it is made from whey rather than whole milk.

The name ricotta literally means “recooked” in Italian. It refers to the process of heating leftover whey from other cheesemaking to produce delicate curds.

Aldi’s Traditional Ricotta in Basket is shaped using small perforated baskets that allow excess whey to drain away. Those baskets also give the cheese its distinctive ridged pattern.

Because ricotta is made from whey proteins like albumin and globulin, it has a soft, fluffy texture and a mild milky sweetness.

This style of ricotta works beautifully in both savoury and sweet dishes.

Best way to eat it:
Spoon onto toast with honey or use it in lasagne and pasta fillings.

Why Aldi Cheese Is Often So Good

There are a few reasons Aldi manages to sell surprisingly good cheese at relatively low prices.

Private label sourcing

Many Aldi cheeses are produced by established European dairies. The cheeses are simply packaged under Aldi’s private labels rather than the original brand names.

This reduces marketing costs while maintaining quality.

Limited product range

Unlike large supermarkets with hundreds of cheese varieties, Aldi keeps a smaller selection.

This allows them to buy large volumes of specific cheeses and negotiate better prices with producers.

Efficient logistics

Aldi’s famously streamlined supply chain also helps reduce costs. The company focuses on simple store layouts and minimal product duplication.

Those savings often translate into lower retail prices.

The Bottom Line

Aldi has quietly become one of the best places to buy affordable cheese.

Their selection combines European classics, clever sourcing, and genuinely good quality. From creamy Brie and smooth Danish blue cheese to buttery Butterkäse slices and fresh ricotta, there are plenty of options that punch well above their price.

So the next time you walk through the dairy aisle at Aldi, don’t assume the cheese is just basic supermarket fare.

Some of it is genuinely excellent.

And at those prices, experimenting with new cheeses suddenly becomes a lot more fun.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 12 Best Cheeses You Can Buy at Aldi (Hidden Gems Cheese Lovers Shouldn’t Miss) appeared first on Cheese Scientist.

Walk into a proper cheese shop and something magical happens. The air smells faintly nutty and savoury. Wheels of cheese sit quietly ageing on wooden shelves. Somewhere in the background, a cheesemonger is cutting into a wedge of Comté with the confidence of a surgeon.

This is not the cheese aisle of a supermarket. It is a completely different universe.

For people who genuinely love cheese, specialty cheese shops are the closest thing we have to libraries of flavour. Each wheel tells a story about milk, microbes, geography and time. Once you start buying your cheese from these places, it becomes very difficult to go back to plastic-wrapped blocks under fluorescent lights.

Let’s explore why.

Cheesemongers actually know their cheese

One of the biggest differences between a supermarket and a specialty cheese shop is the person standing behind the counter.

A cheesemonger is not simply someone who sells cheese. They are usually obsessed with it.

Many cheesemongers taste dozens of cheeses every week. They learn how cheeses change as they age, which producers are doing interesting work, and which styles pair best with different foods. Some even visit farms and affineurs to see how the cheeses are made and matured.

When you ask a cheesemonger for a recommendation, you are tapping into a surprisingly deep well of knowledge.

They might ask questions like:

• Do you prefer creamy or crumbly cheeses?
• Are you serving this before dinner or after?
• Do you want something mild or something with a bit more character?
• Is this for melting, cooking, or a cheese board?

These questions matter because cheese is incredibly diverse. There are more than 1,800 recognised cheese varieties worldwide, and the flavour differences between them can be dramatic.

A good cheesemonger helps you navigate that world.

In other words, instead of guessing which cheese to buy, you get a guided tour.

The cheese is often better quality

Supermarkets prioritise consistency, shelf life and large-scale supply chains. That usually means cheeses that are produced in very large volumes and designed to survive long transport and storage times.

Specialty cheese shops operate differently.

They often work directly with smaller producers, importers or affineurs. This opens the door to cheeses that are made in smaller batches, sometimes using traditional methods that would be difficult to scale up for mass retail.

Many of these cheeses use:

• Raw milk or minimally processed milk
• Traditional starter cultures
• Natural rind ageing
• Longer maturation times

All of these factors influence flavour.

Cheese is essentially fermented milk, and like all fermented foods, complexity develops over time. When milk proteins break down and fat molecules transform, they produce hundreds of aromatic compounds that create the flavours we associate with great cheese.

Large industrial cheeses tend to prioritise uniformity. Artisanal cheeses prioritise character. When you buy from a specialty cheese shop, you are far more likely to encounter cheeses with depth, nuance and evolving flavours.

Cheese is cut fresh from the wheel

If you have only ever bought pre-cut cheese in sealed plastic, the experience of having a wedge sliced fresh from a wheel can feel strangely luxurious. But there is also science behind why this matters.

When cheese is cut and packaged long in advance, a few things happen:

• Oxygen slowly interacts with the surface
• Moisture can evaporate
• Aromatic compounds escape
• The texture may dry out

The larger the surface area exposed to air, the faster these changes occur.

Specialty cheese shops typically cut cheese to order, which means the interior of the wheel stays protected until the moment you buy it. This helps preserve the original texture and flavour profile of the cheese.

For soft cheeses like Brie, Camembert or Taleggio, freshness can make a huge difference. The paste stays supple, aromatic and creamy instead of becoming chalky or rubbery.

For harder cheeses like Cheddar or Gruyère, freshly cut wedges retain their nutty aromas and balanced moisture.

It is a small detail, but one that dramatically improves the experience.

You discover cheeses you would never find in a supermarket

Supermarkets tend to carry a relatively narrow range of cheeses.

You will usually see familiar staples such as:

• Cheddar
• Mozzarella
• Brie
• Parmesan
• Gouda
• Feta

There is nothing wrong with these cheeses. They are classics for a reason.

However, the world of cheese is far larger. Specialty cheese shops often carry cheeses that rarely appear in supermarket fridges. These might include regional specialties, seasonal cheeses, or limited-production wheels that only arrive in small quantities.

Examples might include:

• Alpine cheeses like Appenzeller or Beaufort
• Washed rind cheeses such as Époisses or Taleggio
• Natural rind goat cheeses from small farms
• Clothbound Cheddars aged for multiple years
• Seasonal cheeses produced only during certain months

These cheeses offer completely different flavour experiences. Some are earthy and mushroom-like. Others taste buttery, caramelised or even slightly fruity. Washed rind cheeses can be intensely savoury and almost meaty.

Trying new cheeses becomes a form of culinary exploration. Once you start visiting a good cheese shop regularly, you will almost always leave with something unexpected.

Proper storage and ageing conditions

Cheese is a living food. Even after it leaves the cheesemaker, it continues to change as microbes slowly break down proteins and fats.

Because of this, storage conditions matter enormously. Specialty cheese shops typically store their cheeses in carefully controlled environments that balance temperature and humidity. Some shops even maintain small ageing rooms where cheeses continue to mature.

These conditions help preserve the ideal texture and flavour of the cheese.

Supermarkets, by contrast, often store cheese in standard refrigeration designed for a wide range of products. The humidity and airflow may not be optimal for delicate cheeses.

As a result, cheeses in specialty shops are often in better condition when you buy them. They may also be sold at a specific point in their maturation, when the flavours are at their peak.

A cheesemonger might say something like:

“This Comté is 18 months old and tasting fantastic right now.”

That kind of guidance is extremely valuable.

You can taste before you buy

One of the greatest joys of a good cheese shop is the ability to taste cheeses before committing to a purchase.

Cheesemongers often offer small samples so customers can explore new varieties without taking a risk.

This is particularly helpful because cheese preferences vary widely. Some people love the pungent aromas of washed rind cheeses, while others prefer milder, buttery styles.

Sampling allows you to discover what you actually enjoy.

It also reveals something fascinating about cheese: even cheeses from the same style category can taste completely different depending on the producer, the milk, and the ageing process.

For example, two clothbound Cheddars might have wildly different personalities. One could be crumbly and savoury, while another might taste caramel-like and slightly fruity.

Tasting is the best way to learn these differences.

Better advice for cheese boards and pairings

If you are assembling a cheese board, a cheesemonger can be an incredibly useful ally.

Cheese boards work best when they include a range of textures and flavours. Instead of choosing four cheeses that taste similar, a cheesemonger might help you create a balanced selection such as:

• One soft and creamy cheese
• One firm or aged cheese
• One blue cheese
• One goat or sheep milk cheese

This variety creates contrast and keeps the tasting experience interesting.

Cheesemongers can also suggest pairings with foods like:

• Fresh fruit
• Nuts
• Honey
• Chutneys
• Crackers or bread

Some will even recommend wines or non-alcoholic drinks that complement specific cheeses.

For people hosting dinner parties or celebrations, this advice can transform a simple cheese board into something memorable.

Supporting small cheesemakers

Behind every great cheese is a cheesemaker who spent months, sometimes years, perfecting their craft.

Many of the most interesting cheeses in the world are produced by small farms or small dairies. These producers often rely on specialty retailers to bring their cheeses to customers.

When you buy from a specialty cheese shop, you are helping sustain that ecosystem.

You are supporting:

• Small dairy farms
• Artisan cheesemakers
• Affineurs who age cheeses
• Independent food retailers

This kind of supply chain keeps traditional cheesemaking alive.

Without it, many unique regional cheeses would struggle to survive in a world dominated by large industrial dairy operations.

In a very real sense, buying from specialty shops helps preserve cheese diversity.

You learn the stories behind the cheese

Cheese becomes far more interesting when you know its story.

• Where was it made?
• What animals produced the milk?
• How long was it aged?
• What traditions influenced its production?

Cheesemongers often share these details, turning a simple purchase into a small piece of food history.

You might learn that a cheese is produced in a remote alpine valley where cows graze on wild herbs. Or that a goat cheese is made by a family farm that has been operating for generations.

These stories connect us to the landscape and the people behind the food.

Cheese stops being just an ingredient and becomes something more meaningful.

The experience itself is enjoyable

There is also something deeply satisfying about visiting a good cheese shop. Unlike the rushed atmosphere of many supermarkets, specialty shops encourage curiosity. Customers often ask questions, discuss flavours, and explore new cheeses.

The environment feels more like a conversation than a transaction. For many cheese lovers, these visits become a ritual.

You might stop by once a week to see what is new, taste something seasonal, or pick up a wedge for dinner. Over time, the cheesemonger learns your preferences and starts recommending cheeses you might love.

It is one of the few food shopping experiences that still feels personal.

Why great cheese deserves a great shop

Cheese is one of the most complex foods humans have ever created.

It involves microbiology, chemistry, agriculture and centuries of culinary tradition. When milk transforms into cheese, thousands of microscopic processes shape the final flavour.

A specialty cheese shop respects that complexity.

It treats cheese not as a commodity, but as a craft product worthy of care and attention. The cheeses are stored properly, cut fresh, and explained by people who genuinely understand them.

Once you start buying cheese this way, the difference becomes obvious.

You taste more flavour, you discover new styles, you learn more about the food you are eating.

And perhaps most importantly, you begin to appreciate cheese as something far more interesting than a block in plastic wrap.

If you love cheese even a little bit, a good cheese shop is not just a place to buy food.

It is a place to explore.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Why Buying Cheese From A Specialty Cheese Shop Will Completely Change How You Eat Cheese appeared first on Cheese Scientist.

The Role of a cheesemonger

Cheesemongers are much more than just vendors of cheese; they are custodians of a rich heritage. They source, curate, age and sell a wide variety of cheeses, ranging from the familiar to the rare and exotic. A cheesemonger’s role involves understanding the nuances of each type of cheese, including its origin, flavour profile, texture, and best uses. They guide customers through the intricate world of cheese, offering tasting notes, pairing suggestions and storage tips.

Being a cheesemonger requires a deep knowledge of dairy science, a keen palate and often a touch of artistry. Some cheesemongers also engage in affinage, the process of ageing cheese to develop its flavour and texture. This practice can transform a good cheese into an exceptional one.

The historical roots of the cheesemonger

The term “cheesemonger” is believed to have originated in England in the late Middle Ages, around the 14th century. The word itself is a compound of “cheese” and “monger.” The word “monger” is derived from the Old English term “mangere,” meaning a trader or dealer. In Middle English, “monger” was commonly used to describe someone who sold specific goods. Some common examples include “fishmonger” for fish and “ironmonger” for iron.

The role of a monger, whether they dealt in cheese, fish or any other commodity, was crucial in medieval society. These traders provided a vital link between producers and consumers, bringing goods from rural areas into towns and cities where they were sold. Since this was a time before supermarkets, the skills and knowledge of mongers were indispensable for people seeking quality products.

The word “cheesemonger” appears in documents from the 16th and 17th centuries, though the trade likely existed long before that. Cheesemongers would set up stalls in markets, hawking their wares to a public eager for dairy products. In an era before refrigeration, the skills of a cheesemonger were critical in preserving and selling cheese.

The evolution of the cheesemonger’s role

Over the centuries, the role of the cheesemonger has evolved significantly. In medieval and Renaissance England, cheesemongers were primarily market traders, selling local cheeses to townspeople. They often sourced their products from nearby farms, where cheese was made as a way to preserve milk and provide sustenance through the winter months.

By the 18th and 19th centuries, as trade networks expanded and transport improved, cheesemongers began to offer a wider variety of cheeses, including those from other regions and countries. The Industrial Revolution also brought about changes in dairy farming and cheese production, making cheese more accessible to the general public. Of course, cheesemongers played a pivotal role in introducing new styles and varieties of cheese to their customers.

In the latter half of the 20th century, the craft of the cheesemonger saw a revival. With the rise of artisanal and specialty foods, cheesemongers found a new audience of food enthusiasts and gourmands. The cheesemonger’s role expanded beyond simply selling cheese to educating consumers about the nuances of different varieties, the importance of terroir and the art of cheese pairing.

Today, cheesemongers can be found in specialty shops, farmers’ markets and high-end grocery stores around the world. They continue to uphold the traditions of their craft while also embracing innovation and curating collections of cheeses.

The art and science of being a cheesemonger

Being a successful cheesemonger requires a unique combination of skills.

Cheese knowledge

First and foremost, a cheesemonger must possess a deep knowledge of cheese varieties, their production processes and their histories. This expertise allows them to select the best cheeses for their customers and to educate the public.

A refined palate

Cheesemongers must also have a refined palate. Tasting and evaluating cheese is an essential part of their job, as they need to understand the subtle differences between cheeses and recognize the signs of high quality. This skill is particularly important for cheesemongers who practice affinage, as they must know when a cheese has reached its peak ripeness.

Dealing with customers

Customer service is another crucial aspect of the cheesemonger’s role. They must be able to communicate their knowledge effectively, guiding customers through the often overwhelming array of options. This includes recommending cheeses based on taste preferences, suggesting pairings with wine or other foods, and providing advice on how to store and serve cheese.

Running a business

Finally, cheesemongers must have a keen sense of business. Many operate their own shops or manage cheese departments within larger stores. This requires them to be savvy buyers, sourcing high-quality cheeses at fair prices, and skilled marketers. In the age of social media, digital marketing is as important as its ever been.

The future of the cheesemonger

As consumer interest in artisanal and specialty foods continues to grow, the future looks bright for cheesemongers. More people are seeking out unique and high-quality cheeses, and they are turning to cheesemongers for guidance. This demand has led to a resurgence in the number of small, independent cheese shops. And a renewed appreciation for the skills and knowledge of cheesemongers.

In addition to traditional retail settings, cheesemongers are increasingly finding new ways to reach customers. Many now offer cheese subscription services, virtual tastings and educational workshops. These innovations are helping to expand the audience for fine cheese and to bring the experience of working with a cheesemonger to a wider audience.

Conclusion

The cheesemonger is more than just a seller of cheese. They are a steward of tradition, a guide to the world of cheese and an advocate for quality and craftsmanship. The origin of the word “cheesemonger” speaks to a long history of trade and expertise, a history that continues to evolve in the modern world.

As more people discover the joys of artisanal cheese, the role of the cheesemonger is more important than ever. They connect consumers to the rich heritage and endless variety of one of the world’s most beloved foods.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Cheesemonger: History & Evolution of Cheese Experts appeared first on Cheese Scientist.

SEE ALSO: The Cheese Scientist’s ultimate list of the best cheese shops in Melbourne →

What is Woolworths?

Woolworths Supermarkets is an Australian chain of supermarkets and grocery stores owned by Woolworths Group. It was founded in 1924 and today is Australia’s biggest supermarket chain with a market share of 33% as of 2019.  

In 1960, Woolworths began to develop what we now know as purpose-built supermarkets. Under one roof – with adjacent parking – customers could access a range of food and variety goods at value prices. 

Should you buy cheese from a supermarket?

Purchasing cheese from a supermarket like Woolworths has its pros and cons. On the positive side, supermarkets offer convenience, accessibility and a vast range of cheese options under one roof. Additionally, you can explore a variety of cheeses from different regions and countries, allowing you to broaden your cheese horizons.  

However, some discerning cheese lovers may argue that specialty cheese shops offer a more personalized and expert experience, with knowledgeable staff and a greater emphasis on artisanal and unique varieties. 

In addition to this, specialty cheese shops tend to have better storage conditions for their cheese. This is particularly relevant when you consider the damage that light oxidation can do to cheese. 

But chances are that you may not have access to a specialty cheese shop near you. So, like most Australians, you probably get your cheese supplies from your local supermarket. 

Top cheeses you can buy from Woolworths

Self-selecting cheese from a vast cabinet display can sometimes be overwhelming. So, we’ve taken the awkward out of the process for you. Let’s delve into our list of the best artisanal cheeses you can buy from your local Woolies supermarket. 

1. Zanetti Parmigiano Reggiano 30-months (Italy)

Immerse yourself in a flavour sensation as you savour the richness and boldness of this meticulously aged Parmigiano Reggiano. With a minimum ageing period of 30 months, it reaches its peak maturity, delivering a sublime taste experience.  

Whether grated over pasta, risotto or soups, Zanetti Parmigiano Reggiano provides a perfect bold finish, elevating every dish to new heights. For a delightful standalone indulgence, pair it with fruit compotes and the exquisite Aged Balsamic Vinegar of Modena, allowing the complex flavours to intertwine and dance on your palate. 

2. La Casa Del Formaggio Fresh Mozzarella (Australia)

Elevate your culinary creations with the delicate perfection of Fresh Mozzarella. While you can certainly melt this fresh ball of Mozzarella on a pizza or lasagne, we’ve got an even better proposition for you.  

Without a doubt, this pasta filata is best eaten fresh and raw. So, you will want to serve it in a Caprese salad with tomatoes and basil. Or torn and mixed into any fresh green salad. 

3. Mifroma Le Gruyère 6-months (Switzerland)

While you may be able to get a more mature and complex Gruyère from a specialty cheese shop, this 6-month version is still an exceptional all-rounder. This Swiss gem boasts a fragrant aroma, distinctive buttery notes and caramel undertones.  

Undoubtedly, it adds sophistication to cheeseboards and excels in various cooking applications. Moreover, you can pair this raw milk cheese with a medium-bodied white wine like Chardonnay or Viognier to elevate the flavour experience.  

4. Thomas Dux Creamy Blue Cheese (Denmark)

The first blue cheese on our list is the mild Thomas Dux Creamy Blue Cheese. Expertly crafted in Denmark, this blue-veined delight offers a mildly spicy flavour and velvety texture. 

Perfect for grazing platters, you can pair this subtle and creamy blue cheese with crackers, fresh figs or apricots for a delightful contrast of flavours. Certainly, this Danish cheese is the ultimate gateway for blue-hesitant cheese lovers. 

5. Meredith Dairy Goat Cheese (Australia)

Crafted with care using the finest ingredients, this marinated goat cheese embodies the dedication of Meredith Dairy and supports local producers. Treat yourself to the satisfaction of supporting Australian artisans and savour the delightful experience of this exquisite cheese. 

This Australian-made cheese is a versatile and delicious option for snacks or enhancing any dish. Its creamy texture and irresistible taste effortlessly elevate salads, sandwiches, pastas and pizzas.  

6. Thomas Dux West Country Farmhouse Cheddar 12-months (United Kingdom)

There’s Cheddar. And then there’s West Country Farmhouse Cheddar. Woolworths stock a wide range of Cheddars with different maturation periods. Indeed, you can get 18-months and 24-months versions of the world’s most popular cheese. 

But they all pale in comparison to Thomas Dux’s Vintage Cheddar—a 12-months matured masterpiece boasting a bold, creamy finish and intense flavour. This handcrafted West Country Farmhouse Cheddar will delight with its characteristic tanginess, making it a family favourite.  

7. Dodoni Greek Feta PDO (Greece)

In Australia, you can buy Feta or Fetta. The name with two T’s can be used to describe white brined cheese made in countries like Hungary, Denmark and Australia. But Feta is a protected name that can only be used for Greek cheeses.  

Experience the authentic taste of Greece with Dodoni’s PDO Greek Feta. Crafted from pasteurised sheep’s and goat’s milk, this culinary treasure embodies the rich and tangy flavours of its origin. Indulge in the essence of Greece with this exceptional cheese, meticulously made with pride in Greece. 

8. Alambra Traditional Halloumi (Cyprus)

While we’re in the region, let’s take a quite detour via Cyprus. Experience the authentic flavours of Alambra Traditional Halloumi, a Cypriot cheese perfect for grilling, frying and barbecuing.  

With its distinctive taste and texture, this traditional brine cheese will take your culinary creations to new heights. Thanks to its reduced saltiness and delightful squeak, this cow, goat and sheep milk cheese is indeed the real deal! 

9. Igor Gorgonzola Dolce (Italy)

Next, we have another mild blue cheese. Indulge in the irresistible charm of Igor Gorgonzola Dolce, a cheese that has been delighting taste buds since 1935. Crafted with utmost care and dedication, this Italian delicacy is made from 100% fresh milk, ensuring a fresh and healthy experience.  

Experience the rich and creamy texture that melts in your mouth, leaving behind a delectable flavour that lingers. The young Gorgonzola cheese excels on a cheese board and as an ingredient in various recipes. 

10. Will Studd Brillat Savarin (France)

French soft white mould cheeses do not get much more decadent than the triple cream delight Brillat Savarin. Named after a famous French gastronome, this cheese is known for its creamy richness and delicate flavour.  

For the Australian market, Will Studd has selected an affiné (aged) version of Brillat Savarin that has a delicate wrinkly Geotrichum rind. As a result, this cheese offers a velvety texture and buttery notes that elevate any cheese experience.  

11. Mon Père Brie (France)

Unlike Feta, Brie is not a protected name in Australia. So, you will find a number of soft white mould cheeses from all around the world carrying this name. If you want to experience the real Brie, you will have to go to Europe and seek out Brie de Meaux or Brie de Melun. 

But if you don’t have a European holiday in your plans, you can still find a decent pasteurised milk version at your local supermarket. Mon Père Brie is a commercial cheese that is made using the classic Brie recipe and pasteurised milk. With its subtle earthy flavour and creamy texture, this Brie is a great addition to any cheese board. 

12. Thomas Dux Manchego 3-months (Spain)

Spanish cheese does not get any more famous than Manchego. With its firm body, soft buttery notes, and slightly crumbly texture, this 3-month matured delicacy is a versatile choice for any occasion.  

Elevate your entertaining by pairing this Thomas Dux Manchego with almonds, walnuts, olives or sun-dried tomatoes. With the right accompaniments, you can certainly enhance its subtly savoury quality. 

13. Brancourts Cottage Cheese (Australia)

The final cheese on our list might just be the most versatile one.  

The Brancourt story goes back to the 1800’s when Julien and Alice Brancourt move to Australia from France. Soon, they started making Brie and Camembert using family recipes. Around the time of World War I, they expanded their range to start producing a Cottage Cheese that would become Australia’s best! 

This fresh cheese is deliciously creamy, yet incredibly healthy. You can enjoy it fresh on toast or a baguette. Or cook a delicious sweet or savoury dish with it. 

Summary: Supermarkets bring convenience

When it comes to buying cheese in Australia, your local supermarket often is the most convenient and accessible option. But the vast range of cheeses on sale can sometimes make selection very challenging. 

Thanks to our list, you can confidently walk into your local Woolies and know which cheeses you want to buy. Keep an eye out for our other posts in this series covering supermarkets like Coles, Aldi and Costco. 

What’s your favourite cheese to buy from Woolworths? Let me know in the comments below. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

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