This post brings together 15 obscure, surprising, and totally delicious cheeses from every corner of the globe. Some are made using ancient techniques passed down through generations. Others are bold experiments by modern cheesemakers. If you’re curious, adventurous, or just love a good cheese board, you’re going to want to try these.

1. Tetilla (Spain)

Tetilla is a creamy cow’s milk cheese from Galicia, shaped like a teardrop.

Texture: Soft and spreadable
Flavour: Mild, buttery, slightly tangy
Why try it: It melts beautifully. Use it in grilled cheese, or enjoy it plain with quince paste.

2. Juustoleipä (Finland)

Also called “bread cheese”, this Finnish favourite is firm, squeaky, and made to be grilled.

Texture: Bouncy, with a golden crust
Flavour: Mild, milky, slightly salty
Why try it: Pop it in a pan or under the grill—it won’t melt, just soften and caramelise.

3. Caciocavallo (Italy)

This pasta filata cheese is shaped like a gourd and hung to age in pairs.

Texture: Semi-hard to hard
Flavour: Buttery, earthy, sometimes spicy when aged
Why try it: It’s the Sicilian cousin of Provolone and packs serious umami.

4. Chhurpi (Himalayas)

Made from yak or cow milk, this cheese is either soft or rock-hard.

Texture: Can be chewy or tooth-breakingly dense
Flavour: Mild and smoky
Why try it: The hard version is chewed like candy. A hit with hikers and dogs alike.

5. Serra da Estrela (Portugal)

Made with raw sheep’s milk and thistle rennet, this AOP cheese oozes when ripe.

Texture: Gooey and spoonable
Flavour: Herbaceous, floral, intense
Why try it: It’s one of Portugal’s oldest cheeses and makes a dramatic centrepiece.

6. Fromage Fort (France)

A blend of leftover cheeses whipped with white wine, garlic, and herbs.

Texture: Paste-like and spreadable
Flavour: Funky, punchy, complex
Why try it: It’s the original zero-waste cheese spread. Each batch tastes unique.

7. Casu Marzu (Sardinia)

This controversial cheese is famous for its wriggling inhabitants.

Texture: Soft, almost runny
Flavour: Sharp, tangy, and intense
Why try it: It’s illegal in many countries—but if you find a legal version, it’s a bucket-list bite.

8. Cotija (Mexico)

Crumbly, salty, and made to top everything from tacos to elote.

Texture: Crumbly and dry
Flavour: Bold, briny, savoury
Why try it: It doesn’t melt, but it adds a punch of flavour and texture to any dish.

9. Oscypek (Poland)

A smoked sheep’s milk cheese from the Tatra Mountains, shaped in intricate wooden moulds.

Texture: Firm and springy
Flavour: Smoky, salty, slightly tangy
Why try it: This decorative cheese is protected under EU law and made only in specific mountain huts.

10. Milbenkäse (Germany)

Yes, this cheese is matured with the help of cheese mites—on purpose.

Texture: Crumbly and dry
Flavour: Nutty, earthy, slightly bitter with a peppery bite
Why try it: It’s one of the few mite-aged cheeses left in the world. A conversation starter for the bold.

11. Dangke (Indonesia)

A traditional fresh cheese from South Sulawesi, made by curdling buffalo milk with papaya sap.

Texture: Soft and spongy
Flavour: Mild, milky, with subtle tropical notes
Why try it: Rarely found outside Indonesia. Traditionally grilled or fried and served with rice and sambal.

12. Wagashi (West Africa)

A fresh cow’s milk cheese, curdled with plant sap and often dyed red before frying or stewing.

Texture: Firm and bouncy
Flavour: Mild, milky, slightly herbal
Why try it: A staple in Benin, Ghana, and Togo. Try it fried with tomato stew.

13. Labneh Balls in Olive Oil (Middle East)

Strained yoghurt cheese rolled into balls and preserved in oil.

Texture: Dense and creamy
Flavour: Tangy, herby, mellow from the oil
Why try it: A beautiful mezze plate addition. Try with za’atar and pita.

14. Gjetost (Norway)

This caramel-coloured cheese is made by boiling down whey.

Texture: Fudge-like
Flavour: Sweet, tangy, nutty
Why try it: Slice it thin and eat it like a treat. A love-it-or-hate-it experience.

15. Blue Brain (Switzerland)

This experimental cheese looks like a wrinkly alien.

Texture: Soft and oozing
Flavour: Pungent, earthy, lightly blue-mottled
Why try it: The rind is rippled with bacteria that give it a wild, brainy appearance. Not for the faint of heart.

Global cheese map

These 15 cheeses span 4 continents:

• Europe: Spain, Finland, Italy, Portugal, France, Germany, Norway, Switzerland, Poland
• Asia: Indonesia, Himalayas (Nepal/Bhutan/India region), Middle East (Lebanon/Syria)
• Africa: West Africa (Benin, Ghana, Togo)
• North America: Mexico

Why these cheeses matter

Trying lesser-known cheeses opens up new worlds of flavour. It also supports small dairies and traditional methods that are at risk of disappearing. Whether you’re travelling, at your local cheesemonger, or shopping online, keep an eye out for these gems.

Serving suggestions

Not sure how to use them? Here are a few quick tips:

• Tetilla: Melt on toast with figs.
• Chhurpi: Chew slowly like a snack.
• Gjetost: Serve with black coffee and rye bread.
• Labneh balls: Roll in herbs and serve with flatbread.
• Fromage Fort: Spread on warm sourdough or use in savoury pastry fillings.

Final thoughts

There’s a whole world of cheese out there—some wrinkly, some squeaky, some spoonable. Trying lesser-known cheeses isn’t just fun. It’s a way to expand your tastebuds and celebrate traditions that go far beyond the supermarket shelf.

So next time you’re planning a picnic, party, or even just a Tuesday snack, reach for something unexpected. You might just find your new favourite.

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 15 Rare Cheeses From Around the World You’ve Never Heard Of appeared first on Cheese Scientist.

SEE ALSO: The Cheese Scientist’s archives of Tour de France guides →

Tour Overview

The 112th edition of the Tour de France kicks off on July 5 in Lille and concludes on July 27 in Paris. Spanning 21 stages, the route covers 3,320 km, traversing 11 regions and 34 départements.

Cyclists will tackle various terrains, including flat plains, hilly landscapes, and challenging mountain climbs across the Massif Central, Pyrenees, Alps, and Jura.

Stage-by-Stage Cheese Pairings

Stage 1: Lille → Lille (Flat – Sat 05 Jul)

Mimolette, often nicknamed the “French Edam,” is a striking, orange-hued cheese from Lille with a firm, crumbly texture and a flavour that deepens with age. Young Mimolette is mild and nutty, while aged wheels become more intense and caramelised.

It’s a delightful table cheese, best enjoyed in thin wedges with crusty baguette and a glass of bière de garde—a local farmhouse-style ale that balances the cheese’s richness with a malty finish.

Stage 2: Lauwin-Planque → Boulogne-sur-Mer (Hilly – Sun 06 Jul)

Maroilles is a bold, washed-rind cheese from northern France with a deep orange rind and a powerful aroma. Beneath its sticky exterior lies a surprisingly mild, creamy paste with earthy, nutty flavours.

It’s a perfect companion for a Flemish-style amber ale—the beer’s sweetness and effervescence cut through the cheese’s intensity. Serve with hearty rye bread for a rustic northern French snack.

Stage 3: Valenciennes → Dunkerque (Flat – Mon 07 Jul)

Vieux-Boulogne has been called one of the smelliest cheeses in the world—and proudly so. This unpasteurised cow’s milk cheese from Boulogne-sur-Mer is washed in beer, giving it a sticky rind and intense aroma. But inside, the flavour is meaty, savoury, and perfectly balanced.

Pair it with a crisp, dry white wine like a Chardonnay or a blonde beer, and serve with slices of saucisson or pickles to complement its umami punch.

Stage 4: Amiens → Rouen (Hilly – Tue 08 Jul)

Neufchâtel is Normandy’s heart-shaped soft cheese, often mistaken for Brie but firmer and slightly saltier. It’s made from cow’s milk and has a white bloomy rind with a creamy, slightly crumbly core.

The cheese’s mild tanginess makes it ideal with Normandy apple cider, whose fruity acidity refreshes the palate. Serve with thinly sliced fresh apples or warm baguette for a simple yet elegant pairing.

Stage 5: Caen → Caen (ITT – Wed 09 Jul)

Pont-l’Évêque is one of the oldest cheeses in France, dating back to the 12th century. It’s a washed-rind, square cheese with a soft, pale orange rind and a smooth, supple interior.

Its rich, creamy texture pairs beautifully with the apple brandy Calvados, a local speciality from the same region. Add a hunk of country-style bread and perhaps a few dried figs or prunes for a bold Norman trio.

Stage 6: Bayeux → Vire Normandie (Hilly – Thu 10 Jul)

Livarot is a washed-rind cow’s milk cheese from Normandy, easily recognisable by the five raffia bands that wrap around its rind—earning it the nickname “The Colonel.” It’s pungent, with a creamy, slightly salty interior and a strong aroma.

Livarot pairs beautifully with Pommeau, a local aperitif made by blending apple juice and Calvados. Add a few slices of smoked ham or cured pork for a savoury Norman platter.

Stage 7: Saint-Malo → Mûr-de-Bretagne (Hilly – Fri 11 Jul)

This lesser-known cheese from the Gulf of Morbihan in Brittany is made from raw cow’s milk and aged in old stone cellars. Tome de Rhuys has a smooth, firm paste and a grassy, slightly nutty flavour.

It pairs well with Breton cider, particularly a dry, artisanal version that echoes the region’s apple-growing heritage. Complement with buckwheat galette slices or toasted walnuts for a wholesome, rustic snack.

Stage 8: Saint-Méen-le-Grand → Laval (Flat – Sat 12 Jul)

Curé Nantais is a semi-soft, washed-rind cheese from the Loire-Atlantique area. Originally created by a priest (hence the name), it has a supple texture and a mildly pungent aroma.

Its flavour is both buttery and tangy, and it pairs excellently with Muscadet—a white wine from the nearby Loire Valley known for its crisp minerality. Serve with fresh oysters or crusty bread for a coastal-inspired tasting.

Stage 9: Chinon → Châteauroux (Flat – Sun 13 Jul)

Crottin de Chavignol is a famous Loire Valley goat cheese with a firm, crumbly texture when young and a richer, more pronounced flavour as it matures. It’s delicious both raw and baked.

Pair it with a glass of Sancerre, made from Sauvignon Blanc grapes grown just a short drive away. Add a green salad with walnuts or a few cherry tomatoes for a quintessential Loire lunch.

Stage 10: Ennezat → Le Mont-Dore Puy de Sancy (Mountain – Mon 14 Jul)

Bleu d’Auvergne is a creamy, blue-veined cow’s milk cheese from the volcanic region of central France. Less salty than Roquefort, it offers a rounded, mushroomy flavour with subtle spice.

This cheese sings when paired with a bold Cahors red wine or a fruity Côtes d’Auvergne. Add toasted walnuts or slices of pear for an elegant, flavour-packed plate that celebrates the Auvergne terroir.

Rest Day: Toulouse (Tue 15 Jul)

Tomme de Pyrénées is a traditional cheese from the Pyrenean foothills, often made from cow’s milk (though sheep and goat versions also exist). It’s semi-hard with a smooth black or natural rind, and has a gentle, buttery flavour with grassy notes—perfect for easy snacking.

On a warm summer rest day, pair it with slices of Jambon de Bayonne, a handful of green olives, and a glass of Madiran or Fronton red wine from just north of Toulouse. For a lighter option, a chilled local rosé also complements it beautifully.

Stage 11: Toulouse → Toulouse (Flat- Wed 16 Jul)

Rocamadour is a small, round goat cheese from the nearby Lot department, just north of Toulouse. Soft-ripened and creamy with a delicate rind, it has a rich, nutty flavour that becomes more intense with age. It’s a favourite in the Occitanie region and is delicious served warm on toast or salad.

Pair it with a glass of Gaillac white wine—crisp and floral—or even a light, chilled rosé from Fronton. For a perfect bite, drizzle a little honey over the cheese and add crushed walnuts.

Stage 12: Auch → Hautacam (Mountain – Thu 17 Jul)

Ossau-Iraty is a firm, nutty sheep’s milk cheese from the Basque and Béarn regions. It’s one of only two sheep’s milk cheeses in France with AOP status. The flavour is rich and slightly sweet, often with hints of roasted nuts or herbs.

A classic pairing is black cherry jam, traditionally served alongside this cheese in the Basque Country. Wash it down with a glass of Irouléguy, a robust and earthy red wine from the nearby hillsides.

Stage 13: Loudenvielle → Peyragudes (ITT – Fri 18 Jul)

Bethmale is a semi-soft cow’s milk cheese from the Ariège valley in the Pyrenees. It’s smooth and supple, with a sweet aroma and mild, nutty taste. Some versions are made with raw milk, which adds complexity.

This cheese is excellent with Jurançon, a white wine with floral and honeyed notes. Add crusty pain de campagne and a few slices of apple or fresh figs for a light, elegant plate.

Stage 14: Pau → Luchon-Superbagnères (Mountain – Sat 19 Jul)

Bleu des Causses is a lesser-known but richly flavoured blue cheese from the limestone plateaus near the Pyrenees. Made from cow’s milk, it’s often seen as a milder cousin of Roquefort but still delivers plenty of tang and umami.

Pair it with a sweet white wine from Gaillac or even a dessert wine like Monbazillac. Serve with poached pear or fresh walnuts to create a refined and balanced experience.

Stage 15: Muret → Carcassonne (Hilly – Sun 20 Jul)

Roquefort is one of France’s most iconic and oldest blue cheeses, made exclusively from sheep’s milk and matured in the natural caves of Mont Combalou. Its creamy texture and salty, pungent flavour make it a powerful presence on any cheese board.

Pair it with a glass of Sauternes, a sweet Bordeaux wine that beautifully offsets the cheese’s intensity. Add a few slices of fresh pear or drizzle with honey for a decadent finish.

Rest Day: Montpellier (Mon 21 Jul)

Pélardon is a traditional goat’s milk cheese from the Cévennes and Languedoc regions, not far from Montpellier. Small, round, and aged from a few days to several weeks, it develops a soft, wrinkled rind and a creamy, tangy centre. Younger Pélardon is fresh and citrusy, while older wheels become nuttier and more intense.

It’s a perfect cheese for a light, restorative rest day plate. Pair it with a Picpoul de Pinet, a zesty white wine from the nearby Mediterranean coast. Add a drizzle of wildflower honey or a side of herbed olives to highlight the regional character.

Stage 16: Montpellier → Mont Ventoux (Mountain – Tue 22 Jul)

Banon is a distinctive Provençal goat cheese traditionally wrapped in chestnut leaves and tied with raffia. Its rind is thin and earthy, while the interior is soft, creamy, and tangy, often with notes of hay and fresh herbs. As it ripens, the cheese becomes almost spoonable.

Pair Banon with a glass of Côtes du Ventoux rosé—light, dry, and full of berry notes. Add a drizzle of local lavender honey and slices of rustic sourdough for a beautifully balanced southern French tasting.

Stage 17: Bollène → Valence (Flat – Wed 23 Jul)

Picodon is a small, aged goat cheese from the Drôme and Ardèche regions, with a wrinkled rind and a firm texture that becomes more crumbly over time. The flavour is assertive—tangy, slightly spicy, and deeply aromatic.

A perfect match for Côtes du Rhône white wine, whose floral and citrus notes tame the intensity of the cheese. Serve with grilled courgette, black olives, or even fig jam to round out the southern Rhône valley experience.

Stage 18: Vif → Col de la Loze (Mountain -Thu 24 Jul)

Beaufort is an iconic Alpine cheese from the high Savoie, made from raw cow’s milk and matured in cool mountain cellars. Known for its firm texture and floral, buttery flavour, it’s often referred to as the “prince of Gruyères.”

It melts beautifully but is equally stunning sliced. Pair it with dried apricots to highlight its sweetness, and sip on a crisp glass of Roussette de Savoie for a local white wine match that complements the cheese’s complexity.

Stage 19: Albertville → La Plagne (Mountain – Fri 25 Jul)

Tomme de Savoie is a semi-soft cheese with a rustic grey rind and a smooth, earthy flavour. Made year-round in the French Alps, it’s lower in fat due to being made from partially skimmed milk.

It’s perfect for mountain fare—slice it alongside dried sausages or nutty bread, and pair with a glass of local Mondeuse, a red wine with a peppery kick that enhances the cheese’s subtle creaminess.

Stage 20: Nantua → Pontarlier (Hilly – Sat 26 Jul)

Comté is one of France’s most celebrated cheeses, produced in the Jura Mountains and aged for anywhere from 4 months to 24+ months. Younger wheels are nutty and milky, while older ones offer rich notes of caramelised onion, hazelnut, and brown butter.

It’s a natural match for Vin Jaune, Jura’s oxidative white wine, which shares the same terroir. Add roasted hazelnuts or thinly sliced pear for a beautiful apéritif plate.

Stage 21: Mantes-la-Ville → Paris (Flat – Sun 27 Jul)

Brie de Meaux, the “King of Cheeses,” is a soft, bloomy-rind delight from the Île-de-France region. When perfectly ripe, it offers a luscious interior with aromas of mushroom, cream, and a hint of funk. It’s a celebratory cheese, ideal for toasting the Tour’s finale.

Serve it with crisp apple slices and a flute of chilled Champagne to balance its richness and elevate the finish on a truly Parisian note.

Final Thoughts

Whether you’re following the Tour from the roadside or your sofa, these cheeses turn each stage into a gastronomic adventure. Pair with local drinks, rustic breads, and a festive spirit—and you’ll have the perfect stage-side snack.

Vive le fromage! Et Vive le Tour!

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 Best Cheeses for the Tour de France 2025 (Food & Drink Pairings) appeared first on Cheese Scientist.

SEE ALSO: The best destinations around the world for cheese tourism →

The history of Finnish bread cheese

Leipäjuusto has deep roots in Finnish culture, dating back centuries. It originated in northern Finland, where farmers crafted it using milk from reindeer, goats or cows. The traditional recipe often included cow’s colostrum, a nutrient-rich first milk that gave the cheese its signature creamy texture.

In the past, Leipäjuusto was a staple in rural households, valued for its long shelf life. Once baked, it could be dried and stored for months, making it a reliable food source during harsh winters. Farmers often gifted Leipäjuusto at celebrations, like weddings or holidays, symbolising hospitality and abundance.

Today, while colostrum is rarely used, Leipäjuusto remains a cherished part of Finnish cuisine. Modern cheesemakers still honour its origins, producing versions that preserve the traditional techniques and flavours. Whether served with coffee or cloudberry jam, this cheese continues to connect people with Finland’s culinary history.

What do the names mean?

The synonyms for Finnish bread cheese, Leipäjuusto and Juustoleipä, come from Finnish:

• Leipäjuusto: “Leipä” means “bread” and “juusto” means “cheese.”
• Juustoleipä: “Juusto” again means “cheese” and “leipä” again means “bread.”

Both names translate to “bread cheese” or “cheese bread”. The name reflects its appearance and texture, which resemble flatbread due to its golden-brown baked crust.

What does Leipäjuusto taste like?

Leipäjuusto has a gentle flavour that is mild and slightly sweet. Its subtle creaminess makes it perfect for pairing with both savoury and sweet foods. When warmed, Leipäjuusto develops a buttery flavour with hints of caramel from its golden-brown crust. The crust adds a light smokiness, reminiscent of toasted marshmallows or grilled cheese, making it especially comforting.

The texture is just as distinctive as the taste. Firm and slightly rubbery, Leipäjuusto creates a satisfying squeaky sensation when you bite into it—a playful feature that’s part of its charm.

Overall, Leipäjuusto is a cheese that feels both nostalgic and versatile—a perfect choice for adventurous eaters and lovers of tradition alike.

Why is this cheese so squeaky

The squeaky texture of Finnish bread cheese, or Leipäjuusto, is due to its unique protein structure and how it’s prepared. Here’s why it squeaks:

1. Protein composition: Leipäjuusto is made with milk or colostrum, which contains high levels of casein, a type of milk protein. When the curds are heated during the cheesemaking process, the casein proteins bond tightly together, creating a dense, elastic texture.
2. Moisture content: The cheese retains some moisture, which allows the proteins to move slightly against your teeth as you chew. This movement causes the characteristic squeak.
3. Low-fat content: Compared to softer, creamier cheeses, Leipäjuusto has a lower fat content. This makes the protein matrix more pronounced, further enhancing the squeak.
4. The baking process: The baking or grilling step in the production of Leipäjuusto helps firm up the cheese and enhances its elastic, chewy texture. This ensures the cheese doesn’t melt completely but stays intact when warmed, preserving its squeaky quality.

In essence, the squeak comes from the interaction of the cheese’s tightly-knit protein network with your teeth. It’s one of the reasons why Leipäjuusto is so fun to eat and has become a favourite among cheese enthusiasts!

Where to find Finnish bread cheese

Finding Leipäjuusto can be a fun adventure for cheese lovers!

• In Finland: Leipäjuusto is widely available in supermarkets, cheese shops, and local markets. It is often sold fresh and ready to heat.
• Specialty stores abroad: Outside Finland, look for it in Scandinavian specialty food stores, European markets, or gourmet cheese shops. It might be labelled as “juustoleipä” or “bread cheese.”
• Online retailers: Many online stores, including Scandinavian grocery websites and international cheese sellers, offer Leipäjuusto for delivery.
• Substitutes: If you can’t find it, you can use Halloumi as a substitute for its squeaky texture, though it won’t have the same caramelised flavour.

How to serve Finnish bread cheese

Leipäjuusto is incredibly versatile and can be served in various ways:

• Warm with jam: The most traditional way to enjoy Leipäjuusto is to warm it slightly, either in a pan or in the oven, and serve it with a dollop of cloudberry jam. The sweet-tangy jam complements the cheese’s mild flavour beautifully.
• With coffee: In Finland, Leipäjuusto is often dipped into coffee before being eaten. This might sound unusual, but the combination of creamy cheese and coffee’s bitterness is delightful.
• In desserts: Warm Leipäjuusto can be served with honey, fresh berries, or cinnamon for a comforting dessert.
• In savoury dishes: Add cubed Leipäjuusto to soups or salads for a chewy, salty bite. It also works well as a grilled snack or melted on top of flatbreads.

Showcase recipe: Warm bread cheese with honey and berries

This simple recipe highlights the unique texture and mild flavour of Leipäjuusto.

Ingredients

• 1 round of Finnish bread cheese (about 200g)
• 2 tablespoons honey
• 1 cup fresh berries (e.g., blueberries, raspberries, or cloudberries)
• A sprinkle of cinnamon (optional)

Instructions

1. Warm the cheese: Preheat a non-stick skillet over medium heat. Place the round of Leipäjuusto in the skillet and warm it for 2–3 minutes on each side, or until slightly softened and golden.
2. Prepare the topping: While the cheese warms, drizzle the honey over the fresh berries. If desired, sprinkle a pinch of cinnamon for extra flavour.
3. Serve: Transfer the warm Leipäjuusto to a serving plate. Top it with the honey-coated berries and serve immediately.

Serving suggestion

Enjoy this dish as a light dessert, an indulgent breakfast, or a sweet snack with coffee.

Conclusion

Leipäjuusto is a cheese like no other. Its unique squeaky texture, mild sweetness, and versatility make it a must-try for any cheese lover. Whether served with coffee, jam, or in a warm dish, it offers a taste of Finnish tradition that’s both comforting and delicious.

Would you give Leipäjuusto a try? Share your thoughts and serving ideas in the comments!

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 Finnish Bread Cheese: What Is Leipäjuusto or Juustoleipä? appeared first on Cheese Scientist.

READ ALSO: My complete guide to cheese tourism (the best old and new world cheese destinations) →

The tradition of cheesemaking in Portugal

Cheesemaking in Portugal has a history that spans centuries. Portugal’s varied geography, from rolling hills to rugged mountains, creates ideal conditions for raising sheep, goats and cows. These animals provide the milk that serves as the foundation for many of the country’s iconic cheeses. Over time, these ideal conditions, combined with traditional methods passed down through generations, have given Portuguese cheese its distinctive flavour and texture.

More than just food, cheese in Portugal represents culture and heritage. Many cheeses are still produced using age-old methods. In fact, some of them even enjoy protected PDO status, meaning they must be made in specific regions and in traditional ways. This ensures that the essence of Portuguese cheesemaking remains intact.

Regional differences in Portuguese cheeses

Portugal’s varied geography plays a crucial role in the wide range of cheeses produced across the country. Each region offers its own unique climate, terrain, and livestock, all of which contribute to the distinctive characteristics of its cheeses.

• Serra da Estrela: The mountainous region of Serra da Estrela is renowned for its soft, creamy cheeses made from sheep’s milk, such as Serra da Estrela. The high altitude and cooler climate create ideal conditions for producing these buttery cheeses.
• Alentejo: In contrast, the Alentejo region’s hot, dry climate and rolling plains give rise to firmer, more robust cheeses like Queijo de Nisa and Serpa. These cheeses tend to have stronger, earthier flavours, reflecting the rugged nature of the region.
• The Azores: The lush pastures of the Azores, particularly on São Jorge and Pico, provide perfect grazing for cows. This region produces cow’s milk cheeses like São Jorge and Pico cheese, which offer mild to tangy flavours that mirror the richness of the land.
• Trás-os-Montes: Finally, the northern region of Trás-os-Montes, with its rugged terrain and cooler climate, is famous for producing goat’s milk cheeses like Transmontano. These cheeses have a bold, strong flavour, reflecting the hardy conditions of the region.

Must-try Portuguese cheeses when visiting Portugal

Portugal boasts a wide variety of cheeses, each with its own distinct character. Whether you prefer soft, creamy cheeses or firm, aged varieties, there is a cheese for you here.

Let’s explore some of the most well-known cheeses from the country.

1. Serra da Estrela

First on the list is Serra da Estrela, arguably the most famous Portuguese cheese. It originates from the mountainous region of Serra da Estrela in central Portugal. Made from the milk of sheep raised in these mountains, this cheese has a soft, buttery texture and rich, creamy flavour.

What sets Serra da Estrela apart is how you serve it. Instead of slicing it, you scoop out the soft interior with a spoon while keeping the rind intact. The complex flavour offers a slight tang with earthy undertones. Usually enjoyed with bread or crackers, this cheese truly shines when its rich flavour takes centre stage.

Unlike most cheeses, Serra da Estrela uses thistle flowers, not animal rennet, to coagulate the milk. This traditional process gives the cheese its distinct texture and unique taste.

2. Queijo de Azeitão DOP

Queijo de Azeitão is another popular cheese, coming from the Azeitão region near Lisbon. Like Serra da Estrela, it is made from sheep’s milk and uses thistle flowers to coagulate the milk.

This semi-soft cheese has a stronger flavour than Serra da Estrela, offering a creamy, almost gooey texture with a salty, tangy bite. Typically aged for 20 to 40 days, Azeitão develops a bold and dynamic flavour that local cheese lovers adore.

3. Queijo São Jorge

Next, we move to the Azores, a group of islands in the Atlantic Ocean, where Queijo São Jorge calls home. This cow’s milk cheese hails from the island of São Jorge. Celebrated for its firm texture and nutty, slightly spicy flavour, this hard cheese is perfect for those who enjoy bolder tastes.

São Jorge cheese, often compared to Cheddar, has a crumbly texture and a tangy, intense flavour that strengthens as it ages. Typically aged for 3 to 12 months, this cheese offers a robust and distinctive taste that appeals to many.

4. Queijo de Nisa DOP

Moving to the Alentejo region, Queijo de Nisa is a firm raw ewe’s milk cheese. It stands out for its slightly acidic flavour and yellowish colour. With a strong, almost pungent aroma, it attracts attention even before you take your first bite.

Queijo de Nisa typically ages for several months, allowing it to develop a pronounced, tangy taste. Earthy undertones, hinting at the sheep’s diet of wild grasses and herbs, make this cheese perfect for pairing with strong red wines.

5. Queijo Rabaçal DOP

Next, Queijo Rabaçal, from the Rabaçal region, is made using a blend of sheep’s and goat’s milk. This semi-soft cheese offers a unique combination of flavours. The sweetness of the sheep’s milk balances out the tangy sharpness of the goat’s milk, resulting in a mild yet flavourful cheese.

Aged for about 20 to 30 days, this cheese offers a delightful balance between freshness and complexity. Its smooth texture and nuanced taste make it a favourite for cheese lovers looking for something unique.

6. Queijo do Pico

From the island of Pico in the Azores, Queijo do Pico is a semi-soft cow’s milk cheese. Its pale yellow colour and mild, slightly tangy flavour make it a delight for those who prefer more subtle cheeses. With a smooth, buttery texture, Pico cheese is usually aged for around 20 days, resulting in a fresh, clean taste.

The cows on the island graze on lush pastures, and this is reflected in the cheese’s rich flavour. Queijo do Pico pairs wonderfully with bread or salads, allowing its delicate taste to shine through.

7. Queijo Serpa DOP

Another exceptional cheese from the Alentejo region is Queijo Serpa. Made from raw sheep’s milk, Serpa is soft and creamy with a tangy flavour that intensifies as it matures. One unique feature of Serpa is its rind, which is rubbed with olive oil during the ageing process. This gives the cheese a distinct aroma and adds to its flavour profile.

Serpa is aged for at least 30 days but can be aged for longer to intensify its taste. This cheese holds a Denomination of Origin (DOP) status, meaning it must be produced in the Serpa region using traditional methods.

8. Queijo de Évora

Queijo de Évora is another cheese from the Alentejo region. Made from raw sheep’s milk, this cheese is semi-hard and has a crumbly texture. It is typically aged for several months, which gives it a strong, spicy flavour.

This cheese has a deep, earthy flavour with hints of nuts and spices. As a result, it pairs well with robust wines and is often served as an appetiser or as part of a cheese board.

9. Queijo de Cabra Transmontano

Last but not least, Queijo de Cabra Transmontano comes from the Trás-os-Montes region in northern Portugal. Made from goat’s milk, this firm cheese has a rich, tangy flavour that only intensifies with time. Typically aged for around 60 days, it offers a bold, almost spicy taste that appeals to those who enjoy more intense cheeses.

This cheese is often paired with bread or honey, balancing out its spiciness with sweetness, making it a delightful addition to any cheese board.

Pairing Portuguese cheeses

Portuguese cheeses are versatile and pair beautifully with a variety of foods and drinks. Whether you’re preparing a snack or serving a meal, here are some delicious ways to enjoy these cheeses.

• With Bread and Olive Oil: A classic way to enjoy Portuguese cheese is with fresh bread and a drizzle of olive oil. The bread complements the rich flavours, while the olive oil adds a hint of fruitiness that enhances the overall taste.
• With Wine: Portuguese cheeses pair excellently with wine. Soft, creamy cheeses like Serra da Estrela or Azeitão go well with crisp white wines or light reds. On the other hand, robust cheeses like São Jorge or Queijo Serpa are best enjoyed with full-bodied red wines that can stand up to their strong flavours.
• With Fruit and Nuts: Another delightful pairing is cheese with fresh fruit and nuts. The sweetness of fruit like figs or grapes contrasts nicely with the rich, creamy texture of the cheese, while nuts like almonds add a crunchy element. Try pairing Queijo de Cabra Transmontano with honey for an extra layer of flavour.

The future of Portuguese cheese

While rooted in tradition, Portuguese cheesemaking is also evolving. In recent years, artisanal and small-batch cheese production has grown in popularity. Many cheesemakers are turning to organic farming practices, using milk from animals raised on pesticide-free pastures. This focus on sustainability is helping preserve the natural beauty of Portugal’s landscapes.

Additionally, more Portuguese cheeses are making their way into international markets. Once largely unknown outside Portugal, these cheeses are now being exported to Europe, North America and beyond. This global interest is introducing people around the world to the unique tastes and textures of Portuguese cheese.

Conclusion

Without a doubt, Portuguese cheeses offer a rich array of flavours and textures that reflect the country’s diverse regions and deep-rooted culinary traditions. Whether you prefer your cheese soft and creamy or bold and tangy, there is a Portuguese cheese for you!

As you explore the world of Portuguese cheese, take the time to appreciate the care and craftsmanship that goes into each cheese. Whether you’re enjoying a slice of Serra da Estrela on fresh bread or savouring the strong flavour of Queijo São Jorge, you’re tasting a piece of Portugal’s rich culinary history.

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 9 Amazing Portuguese Cheeses You Need To Try In Portugal appeared first on Cheese Scientist.

Methodology

This ranking combines data analysed by Mintel on cheese imports, production and online interest.

• Import figures show which countries spend the most on bringing in cheese from abroad
• Production numbers highlight the diversity and significance of local cheese industries
• Google searches reflect cultural interest and passion for cheese.

Together, these factors help give a fuller picture of which country is truly the cheesiest on the planet. Mintel assigned a combined score out of 100 for each country they assessed.

You can read more about how Mintel collated and analysed all of this data in this article here.

10. Finland (27.2)

Finland might not be the first country that comes to mind when thinking of cheese, but it’s a quiet powerhouse in terms of cheese consumption. Finnish people enjoy a range of local cheese varieties, with the most famous being leipäjuusto or “bread cheese”. This local specialty is often eaten warm and paired with cloudberry jam.

The country’s cheese industry has expanded in recent years, with Finnish producers gaining recognition for their high-quality dairy products. Finland also imports a significant amount of cheese and cheese consumption per capita is notably high​. Additionally, Finland has a growing interest in cheese-related Google searches, showing a rising curiosity about cheese in its culinary culture.

9. Denmark (27.9)

Next on our list is Denmark, a Scandinavian country famous for its rich dairy traditions. Denmark is widely known for its Havarti, a semi-firm, holey cheese that graces delicatessens around the world. While Denmark produces a number of cheeses domestically, it also imports significant amounts of cheese from abroad. Danish consumers spend about $5 per person annually on imported cheese. Having said that, their love for foreign cheese is not a the detriment of their pride in local dairy products.

Danish cheese production is rooted in high-quality milk and innovative farming techniques. With strict standards for animal welfare and sustainable farming, Denmark has become a global leader in high-quality dairy products. Notably, Denmark’s local cheeses are increasingly appreciated outside the country, gaining international recognition for their distinct flavours and quality.

Some local cheeses that you might want to seek out include Danablu, Danbo and Samsø.

Interestingly, Denmark also has one of the highest rates of Google searches for cheese-related terms in Scandinavia. This shows that the Danes aren’t just passionate about eating cheese—they’re interested in learning about it too.

8. Sweden (28.7)

Sweden lands the number eight spot on this countdown, owing to its balanced cheese production and growing appetite for imported varieties. Swedes have a strong preference for both local cheeses and foreign imports, spending about $4 to $5 per person annually on the latter. Sweden’s production of 25 distinct cheeses, such as Västerbottensost, showcases its ability to produce high-quality cheeses with strong regional ties.

One of Sweden’s unique attributes is its celebration of traditional cheese dishes like Ostkaka, a Swedish cheesecake-like dessert made from Cottage Cheese. This dish speaks to the cultural importance of cheese in Sweden, as it is commonly enjoyed during festive occasions. Swedish cheesemakers are also increasingly focusing on sustainable practices. And the country is seeing a rise in artisanal cheese producers who use organic and locally sourced ingredients.

While Sweden’s online interest in cheese is moderate, the country’s cheese culture continues to grow, driven by both local traditions and a curiosity for international cheese varieties.

7. Switzerland (29.1)

Switzerland is globally renowned for its iconic cheeses like Emmentaler and Gruyère, yet the nation’s place in the cheese world extends far beyond these icons. This tiny landlocked nation produces 32 types of cheese which are prized for their rich flavours and high quality. However, what might surprise many is that Switzerland imports a significant amount of cheese—over $100 million worth annually.

Swiss cheese production is deeply tied to the country’s Alpine geography. Cows that graze in the Alps produce milk that results in cheeses with unique flavours, thanks to the diverse flora of the mountain pastures. Local cheese varieties such as Raclette and Appenzeller are enjoyed in fondue, a dish that has become synonymous with Swiss cuisine.

While Switzerland imports a large amount of cheese, it maintains a strong export market as well. Swiss cheeses are revered worldwide, particularly for their craftsmanship and adherence to traditional production methods. The online search interest for cheese in Switzerland reflects the deep-seated cheese culture embedded in the country’s culinary heritage.

6. United Kingdom (30.3)

The United Kingdom might be best known for its Cheddar, but it’s a nation that offers so much more when it comes to cheese. Ranking sixth, the UK produces a diverse array of cheeses, including the renowned blue-veined Stilton and crumbly Cheshire. British consumers are also big fans of imported cheese, spending significant amounts on dairy products from Europe and beyond​.

The UK’s cheese industry has grown dramatically in recent years, with a boom in artisanal cheesemaking. British cheese festivals and markets have become increasingly popular, showcasing the nation’s love for both traditional and modern cheeses. Moreover, online interest in cheese is substantial, with frequent searches for cheese recipes and pairing suggestions

5. Austria (30.7)

Next, we have Austria, a country that balances both local production and hefty imports. Despite being a smaller nation, Austria has a rich cheesemaking tradition, producing 41 different varieties. These include local specialties like Bergkäse and Alpenkäse, both made from raw cow’s milk from the Alpine regions.

Austria’s cheese imports also make a strong showing. Austrians spend more than $64 million annually on imported cheese, placing them among the top global cheese importers per capita. Locals often enjoy cheese as part of their daily meals, either in traditional dishes like Käsespätzle or as a snack alongside cold cuts.

In addition to consumption, Austria is making strides in artisanal cheese production, with more farmers and small-scale producers experimenting with innovative ageing techniques and blends. The country is becoming a quiet powerhouse in the world of gourmet cheeses.

4. USA (31.7)

The United States might be best known for its iconic processed cheese products like American Cheese and Kraft Singles, but that’s only scratching the surface of the country’s cheese culture. The U.S. is a massive cheese producer, with over 523 varieties originating in the country. The range of cheese options is staggering, from highly processed products to artisanal cheeses that compete with the best in the world.

Americans are big cheese consumers, with Mozzarella being a national favourite. Despite the widespread consumption of locally made cheeses, the U.S. is also a major importer. American consumers are increasingly exploring foreign cheeses like Brie, Camembert and Halloumi. The U.S. also has one of the highest rates of online searches for cheese-related terms, with around 246,000 monthly searches for “cheese”.

American cheese culture is diverse, and regional specialties have emerged, such as Wisconsin’s Colby and California’s Humboldt Fog. These cheeses have gained recognition both locally and abroad, and the U.S. cheese industry continues to grow as consumers seek more premium options.

3. Belgium (39.1)

Belgium may be small, but its love for cheese is huge. The country is the second-largest importer of cheese per capita, spending $11 per person every month on imports. While Belgium only produces 13 types of cheese domestically, its consumption of imported cheese more than makes up for it. This high rate of cheese consumption is impressive given Belgium’s relatively small population.

Belgium’s love affair with cheese extends to a variety of international styles, with Belgian consumers enjoying everything from French Camembert to Italian Gorgonzola. Locally, Belgian cheeses such as Herve are prized for their unique aroma and flavours.

Cheese is also integral to Belgian culinary traditions, with dishes like Croquettes au Fromage and Tarte au Fromage reflecting the country’s deep-rooted appreciation for dairy products.

2. France (39.3)

It’s no surprise that France ranks highly on this list. France is a country that boasts over 240 varieties of cheese and a longstanding love affair with dairy. The French are famous for their artisanal cheeses, with varieties like Brie, Camembert and Roquefort being staples of French cuisine. Cheese is woven into the fabric of French culture, from the humble baguette and cheese snack to elaborate cheese platters at gourmet dinners.

Despite France’s iconic status in the cheese world, it only ranks second on our list. This is partly due to its shifting consumption habits. In recent years, French consumers have become more environmentally conscious, leading to a slight decline in cheese consumption. However, this hasn’t dampened France’s passion for cheese. The country remains the world’s largest importer of cheese by trade value, spending around $374 million annually.

In terms of online interest, France ranks high, with over 90,000 monthly Google searches for fromage. French consumers are always eager to learn about new cheeses, pairing recommendations and recipes that feature their favourite cheeses.

While France’s influence on global cheese culture is undeniable, it narrowly misses out on the top spot in the rankings.

1. Netherlands (76.8!)

Claiming the number one spot as the cheesiest country in the world is the Netherlands. Dutch cheese culture is renowned for both its local production and massive imports. The Netherlands is the top cheese importer per capita, spending $14 per person on cheese annually.

Dutch cheese production is also impressive, with 38 local varieties including the world-famous Gouda and Edam. The Netherlands is not only a major consumer of cheese but also a significant exporter, sending its iconic cheeses around the globe.

What truly sets the Netherlands apart is its passion for cheese, which is reflected in its online behaviour. The Dutch have the highest rate of Google searches for cheese-related terms per capita, showing that cheese is more than just a food in the Netherlands—it’s a way of life.

Cheese markets and festivals are common throughout the Netherlands, with cities like Alkmaar hosting traditional cheese markets that attract tourists from all over the world. Dutch households regularly incorporate cheese into meals, from simple sandwiches to elaborate cheese boards.

Overall, the country’s balance of local production, high consumption and a thriving cheese culture make the Netherlands the undeniable leader in the ranking of the world’s cheesiest countries.

Conclusion

From Finland’s quiet love for cheese to the Netherlands’ cheesy dominance, each of these 10 nations brings something unique to the table. Whether it’s through significant imports, world-class local production, or sheer enthusiasm for cheese in their daily lives, these countries prove that cheese is more than just food—it’s a cultural phenomenon.

These rankings highlight the global obsession with cheese, but they also show how deeply connected cheese is to each nation’s identity and cuisine.

Sources

1. https://www.mintel.com/insights/food-and-drink/worlds-cheesiest-nations/
2. https://www.cheese.com/
3. https://comtrade.un.org/
4. https://ads.google.com/
5. https://data.worldbank.org/

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 10 Cheesiest Countries (Based on Consumption, Import & Interest) appeared first on Cheese Scientist.

SEE ALSO: The 46 most protected artisanal cheeses made in France →

Where Le Tour is going in 2024

The 2024 Tour de France features a unique route, starting for the first time in Italy and concluding in Nice due to the Paris Olympics. The race begins on June 29 in Florence and covers a total of 3,492 kilometres over 21 stages. 

This route includes a variety of terrains, from flat sprint stages to challenging mountain climbs, and concludes with a critical time trial from Monaco to Nice, which could be decisive for the overall winner. 

Most important stats for the 2024 Tour de France

While most publications will break down this year’s Tour by stage profile, I will obviously do it by cheese type. 

So, in 2024 you can look forward to the following: 

Milk

Cow – 11, Goat – 8, Sheep – 4 

Due to this year’s unique route, goat’s milk cheese will feature quite heavily. Indeed, you can look forward to discovering a grand total of eight different amazing goat’s milk cheeses in 2024. Rounding off the cheese selection, you will find eleven cow’s milk cheeses, and four sheep’s milk varieties. 

Cheese type

Hard – 11, Blue – 2, Soft – 8, Fresh – 2 

Starting in Italy, I have chosen three of the most iconic grana style hard cheeses for you. As the riders venture into France and the mountains, you will encounter some famous semi-hard pressed cooked cheeses.  

And as we travel through the middle and south of France, we venture deep into fresh and soft white mould goat’s milk cheeses. 

Stage 1: Florence > Rimini (Sat 29/6)

For the third year in a row, the Tour de France kicks off on foreign soil.  

This hilly stage starts in the historic city of Florence and ends on the Adriatic coast in Rimini. Riders will face several climbs, including the challenging ascent of the Barbotto climb (5.8 km at 7.6%). 

Since we find ourselves in Tuscany, the obvious cheese choice for this first stage is Pecorino Toscano. 

Pecorino Toscano is a traditional Italian cheese made from sheep’s milk. Known for its smooth, buttery texture and mild, slightly tangy flavour, this cheese is aged for a minimum of 20 days for a softer, fresher version or up to several months for a firmer, more robust taste.  

Its flavour profile includes grassy and nutty notes with a hint of saltiness, making it a versatile ingredient in both cooking and cheese boards. 

Unsurprisingly, the best local pairings for Pecorino Toscano include Tuscan wines such as Chianti or Vernaccia di San Gimignano, which complement its rich and savoury qualities. It also pairs well with fresh fruits like pears and figs, honey, and rustic bread. 

Stage 2: Cesenatico > Bologne (Sun 30/6)

The second day sees us continue in Italy. This stage includes rolling hills and picturesque Italian countryside. This year, the route honours the late Marco Pantani, passing through his hometown of Cesena. 

We are now in the famous Emilia-Romagna region which cheese lovers will know as the home of Parmigiano Reggiano. 

Parmigiano Reggiano, often called the “King of Cheeses”, is a hard, granular cheese made from raw cow’s milk. This cheese is aged for a minimum of 12 months, but often much longer, resulting in a complex and rich flavour profile. It develops nutty, savoury, and slightly fruity notes, along with a distinctive crystalline texture that melts in the mouth. Moreover, the umami taste and granular mouthfeel make it a versatile ingredient in various dishes. 

Parmigiano Reggiano pairs beautifully with Italian wines such as Lambrusco or Barolo, which enhance its nutty and savoury characteristics. It is commonly enjoyed on its own or with accompaniments like honey, balsamic vinegar, and fresh fruits such as pears and figs. 

Additionally, it can be grated over pasta, risotto, and salads, or shaved into thin slices for antipasti platters, bringing a burst of flavour and sophistication to any meal 

Stage 3: Plaisance > Turin (Mon 1/7)

Stage 3 is the final complete day in Italy. This flat stage looks ideal for sprinters, moving from the Emilia-Romagna region to Turin, offering a chance for the fast riders to shine. 

Today’s cheese is a third classic grana-style cheese called Grana Padano. But a special mention goes to the lesser known soft cheese, Squacquerone.

Grana Padano is a renowned hard cheese made from raw cow’s milk in the Po River Valley of Italy. It is similar to Parmigiano Reggiano but tends to be slightly milder and less granular.  

Aged for a minimum of nine months, Grana Padano develops a dense and crystalline texture, with a rich, savoury flavour that includes hints of butter and nuts, and a subtle fruity tang. The cheese’s ageing process enhances its complexity, making it a versatile addition to various dishes. 

Grana Padano pairs excellently with Italian wines such as Prosecco and Chianti, which complement its creamy and nutty flavours. You can enjoy this cheese grated over pasta, risotto, and salads. Or serve it in chunks as part of an antipasti platter alongside cured meats, olives, and fresh fruits like apples and grapes.  

Stage 4: Pinerolo > Valloire (Tue 2/7)

This mountainous stage leaves Italy for France and features climbs like Montgenèvre and the Col du Galibier, testing climbers early in the race. 

Since we’re finally in France, you will discover the first French cheese on this year’s Tour de Cheese. And what a cheese!! 

Beaufort is a prestigious Alpine cheese from the Savoie region in France, known for its distinctive, firm, and smooth texture. Made from raw cow’s milk, it ages for at least 5 months, though often much longer, and develops a rich, buttery, and nutty flavour with hints of fruit and a subtle, floral aroma.  

This cheese pairs wonderfully with local Savoie wines such as Roussette or Apremont, which complement its creamy and complex flavours. Moreover, it is also delicious with dried fruits, nuts, and crusty bread.  

Finaly, Beaufort is versatile in cooking and stars in traditional Alpine dishes like fondue and gratins, where its excellent melting properties shine.  

Stage 5: Saint-Jean-de-Maurienne > Saint-Vulbas (Wed 3/7)

After one huge mountain day, the riders should welcome a bit of respite. Indeed, Stage 5 is a relatively flat stage suited for sprinters, passing through scenic regions of the French Alps. 

My recommendation for today is one of the region’s best cheeses, Tomme de Savoie. 

Tomme de Savoie is a semi-soft, cow’s milk cheese originating from the Savoie region in the French Alps. Known for its rustic and earthy character, this cheese has a natural, grey-brown rind and a pale, creamy interior with small holes.  

It is typically aged for one to three months, which gives it a mild yet distinctive flavour profile that is slightly tangy, nutty, and buttery with a hint of mushroomy earthiness. 

You will want to enjoy Tomme de Savoie with white wines from the same region, such as Roussette de Savoie or Apremont, which complement its mild and earthy flavours. It is often enjoyed with crusty bread, charcuterie, and fresh fruits like apples and pears. 

Stage 6: Mâcon > Dijon (Thu 4/7)

Next, we have another flat stage. Stage 6 concludes with an 800-meter final sprint, perfect for sprinters to battle for victory. 

There could only be one cheese for today, and that is of course Mâconnais. 

Mâconnais is a traditional French goat cheese originating from the Mâcon region in Burgundy. This small, cylindrical cheese is made from raw or pasteurized goat’s milk and is typically aged for about ten days to a month.  

Its natural rind develops a blue-grey mould, giving it a rustic appearance. Furthermore, its interior is dense and creamy, offering a flavour profile that is tangy, nutty, and slightly grassy with earthy undertones. 

Mâconnais pairs beautifully with local white wines, particularly those from the Mâconnais region such as Mâcon-Villages or Pouilly-Fuissé, which enhance the cheese’s tangy and nutty flavours.  

It is often enjoyed with crusty bread, fresh or dried fruits, and a drizzle of honey for added sweetness. This cheese also works well in salads or as part of a cheese board, providing a taste of the Burgundy terroir 

Stage 7: Nuits-Saint-Georges > Gevrey-Chambertin (Fri 5/7)

Next, we have an individual time trial through the vineyards of Burgundy. Undoubtedly, this will be a key stage for time trial specialists and GC contenders. 

My Stage 7 cheese recommendation is the first of two consecutive monastic cheeses, Fromage de l’Abbaye de Cîteaux. 

Abbaye de Cîteaux is a creamy, washed rind cheese made from cow’s milk by the monks of the Cîteaux Abbey in Nuits-Saint-Georges. This cheese has a smooth, ivory-coloured interior and a sticky, orange-brown rind.  

The monks typically age it for three to eight weeks, creating in a rich, buttery texture and a mild, yet complex flavour profile. The taste includes earthy, mushroomy notes with a hint of nuttiness and a subtle tang. 

As you would expect, this cheese pairs well with regional Burgundy wines such as Chardonnay or Pinot Noir, which complement its creamy and earthy characteristics. And the locals often enjoy it with rustic bread, fresh fruits, and nuts. 

Stage 8: Semur-en-Auxois > Colombey-les-Deux-Églises (Sat 6/7)

After the time trial, the riders face a hilly stage with multiple climbs early on, testing their endurance and strategy. 

This stage will pass through the zone of production of one of the world’s most famous monastic cheeses, Epoisses de Bourgogne. 

Époisses is a soft, creamy washed rind cheese that boasts a pungent aroma and a rich, velvety texture. Its flavour profile is robust, with earthy, nutty undertones complemented by a distinct meatiness.  

Without a doubt, Epoisses is best paired with crusty French bread or crackers, as well as fruity jams or honey. Local Burgundy wines like Chablis or Pinot Noir make for ideal companions, enhancing the cheese’s complexities with their own nuanced notes. 

Stage 9: Troyes > Troyes (Sun 7/7)

Featuring 32 kilometres of gravel roads (chemins blancs), this stage will challenge riders with unpaved sectors, reminiscent of classic races like Paris-Roubaix. 

And the perfect cheese to counter the ruggedness of this stage is Chaource. 

Chaource is a delicate, bloomy-rind cheese originating from the Champagne region of France. Its creamy interior offers a buttery texture and a mild, slightly tangy flavour with hints of mushrooms and fresh cream.  

This cheese pairs beautifully with crisp, green apples or juicy pears, as well as crunchy baguettes or walnut bread. Unsurprisingly, Champagne or other sparkling wines from the region are classic accompaniments, their effervescence cutting through the richness of the cheese and refreshing the palate with every sip. 

Rest Day 1: Orléans (Mon 8/7)

The first rest day for the Tour de France 2024 takes place in Orléans. 

Orléans is a historic city in north-central France and is renowned for its rich cultural heritage and pivotal role in French history. Situated along the picturesque Loire River, it charms visitors with its elegant architecture, including the magnificent Cathedral of Sainte-Croix and the medieval Maison de Jeanne d’Arc. 

And the perfect cheese to help you with your racing withdrawal symptoms is Chavignol. 

Chavignol is a classic French goat cheese produced in the village of Chavignol. This artisanal cheese has a distinct cylindrical shape (crottin) and wrinkled rind, which encases a creamy, dense interior.  

Its flavour is tangy and robust, with herbal and earthy undertones that reflect the terroir of the region. Undoubtedly, you will want to pair this local wonder with crisp, acidic white wines such as Sancerre or Pouilly-Fumé, which complement its tanginess and refresh the palate.  

Chavignol also pairs beautifully with fresh baguettes, honey, or fruity preserves, enhancing its complex flavours and textures. 

Stage 10: Orléans > Saint-Amand-Montrond (Tue 9/7)

And we’re back to racing! Stage 10 brings us a flat stage where wind could play a significant role, potentially creating echelons and splits in the peloton. 

Today we discover another classic local goat’s milk cheese, Selles sur Cher. 

Selles sur Cher is a traditional French goat cheese originating from the Loire Valley town of Selles sur Cher. Due to its distinctive shape and ash-coated exterior, this cheese is easily recognised. Furthermore, its delicate taste carries hints of earthiness and citrus, making it a versatile choice for both savoury and sweet pairings.  

Local Loire Valley wines such as Sauvignon Blanc or Chenin Blanc complement its tanginess, while fresh fruits like grapes or figs provide a delightful contrast. 

Stage 11: Évaux-les-Bains > Le Lioran (Wed 10/7)

Stage 11 brings a stark change in scenery. Without a doubt, this will be a tough day with 4,350 metres (about half the height of Mount Everest) of vertical gain. And it will include several notable climbs like Néronne and Puy Mary. 

This region is home to one of France’s most historic cheeses, Cantal. 

Cantal is a renowned French cheese crafted in the Auvergne region of central France. It is one of the oldest cheeses in France, dating back over 2,000 years. Cantal comes in various ages, ranging from young, mild cheeses to aged, robust varieties.  

Its texture is firm and crumbly, with a rich, earthy flavour that intensifies with ageing. Young Cantal is creamy and slightly tangy, while aged versions develop deeper, nuttier notes with hints of spice.  

This versatile cheese pairs excellently with full-bodied red wines such as Bordeaux or Cahors, enhancing its complex flavours. Having said that, you can also enjoy Cantal on a cheese platter with crusty bread, nuts, and dried fruits. 

Stage 12: Aurillac > Villeneuve-sur-Lot (Thu 11/7)

Today we have another hilly stage with opportunities for breakaways.

For the second year in a row, le Tour will be passing through the small town of Rocamadour. And you’ve guessed it! Today’s cheese is the eponymous Rocamadour. 

Rocamadour is a goat cheese produced in the Quercy region of southwestern France. It is small in size, with a creamy, smooth texture and a slightly nutty, tangy flavour. The cheese ripens quickly and develops a wrinkled rind as it ages, offering a rich and complex taste.  

This little gem is best paired with fruity, medium-bodied red wines such as Cahors or Malbec, which complement its tanginess without overpowering its delicate flavours. Rocamadour also pairs well with crusty baguettes, fresh figs, or honey, creating a delightful contrast of flavours and textures. 

Stage 13: Agen > Pau (Fri 12/7)

Stage 13 features rolling terrain and a familiar stage finish in Pau, often a strategic location in the Tour. 

And lucky number 13 brings us our first blue cheese for this year. 

Roquefort is a legendary blue sheep’s milk cheese crafted in the caves of Roquefort-sur-Soulzon in the south of France. Renowned for its distinctive blue veins and creamy texture, Roquefort offers a bold, tangy flavour profile with hints of saltiness and earthiness.  

Roquefort pairs excellently with sweet accompaniments such as figs, honey, or pear slices, which balance its robust flavours. Additionally, you can enjoy this iconic cheese with a glass of sweet dessert wine like Sauternes. 

Stage 14: Pau > Saint-Lary-Soulan Pla D’Adet (Sat 13/7)

And just like that we reach our first major day in the Pyrenees, with Le Col du Tourmalet and Le Plat d’Adet challenging the general classification contenders. 

And while you’re watching the riders suffer on the road, help yourself to a wedge of Tomme de Brebis des Pyrénées. 

This semi-firm sheep’s milk cheese features a natural, rustic rind and a smooth, creamy interior with a slightly grainy texture. Its flavour is mild yet complex, with subtle hints of grass and herbs that reflect the lush pastures where the sheep graze.  

Overall, this cheese offers a delicate balance of sweetness and tanginess, making it a versatile choice for various culinary applications. Pair Tomme de Brebis des Pyrénées with crisp apples, walnuts, or honey for a delightful contrast of flavours and textures.  

It also pairs well with medium-bodied red wines such as Merlot or Cabernet Franc, enhancing its earthy undertones.  

Stage 15: Loudenvielle > Plateau de Beille (Sun 14/7)

Celebrate la Fête Nationale (Bastille Day) with a challenging mountain stage featuring five climbs and significant elevation gain.  

I’ve saved one of my personal favourites to celebrate this day in style, Bethmale! 

Bethmale is a traditional cheese produced in the Pyrenees region. Made from cow’s milk, it is named after the Bethmale Valley where it originated. This semi-firm cheese has a pale-yellow interior with small eyes scattered throughout. 

Its texture is smooth and supple, with a slightly creamy mouthfeel. Bethmale boasts a mild, nutty flavour with subtle hints of sweetness and a pleasant tanginess.

The cheese pairs wonderfully with crusty bread, fresh fruit, and nuts, allowing its delicate flavours to shine. Furthermore, you can enjoy Bethmale alongside a glass of fruity red wine such as Beaujolais or a crisp white wine like Chardonnay to complement its rich, nutty profile. 

Rest Day 2: Gruissan (Mon 15/7)

This year’s second rest day takes place in Gruissan, a charming coastal village nestled in the Languedoc-Roussillon region of southern France. 

Situated along the Mediterranean Sea, Gruissan captivates visitors with its sandy beaches, salt marshes, and the iconic medieval Barberousse Tower overlooking the harbour. The village’s ancient streets are lined with colourful fishermen’s cottages, traditional restaurants, and bustling markets offering fresh seafood and local specialties.  

The cheese I’ve selected for today is a local treasure called l’Écu Fermier.  

This unique triangular shaped cheese is a symbol of the Aude region. While their name and triangular shape evoke the medieval past of the Cathar country, their unique flavours offer a pure concentrate of the local terroir. 

From white to ivory in colour, the cheese’s texture in the mouth is perfectly creamy, ranging from soft to supple for fresh cheese and from firm to creamy for aged ones. In terms of flavours, the taste of goat is subtle and balanced, without acidity or bitterness and moderately salty. 

This small goat cheese works wonders with a simple slice of bread, either alone or accompanied by wildflower honey, jam, olive oil, or pepper. 

Stage 16: Gruissan > Nîmes (Tue 16/7)

As we get moving again for this final week, the riders face a flat stage where the Mistral wind could create chaos. 

Today’s cheese is another iconic goat’s milk cheese, Pélardon. 

Pélardon is a renowned French goat cheese originating from the Languedoc-Roussillon region. This small, round cheese boasts a natural, wrinkled rind and a creamy, dense interior. Its flavour is tangy and robust, with earthy undertones and a hint of nuttiness.  

You should enjoy this cheese with crusty French bread, and local delicacies like honey, figs, or olives, which complement its rich flavours. Having said that, you can also incorporate Pélardon into various dishes, adding a touch of sophistication to any culinary experience. 

Stage 17: Saint-Paul-Trois-Châteaux > Superdévoluy (Wed 17/7) 

After surviving the winds, the riders face a mountainous stage with potential for breakaways and climbers to make their moves. 

For today, I’ve chosen a local blue cheese that many of you may not have heard of.  

Bleu de Queyras is a distinctive French blue cheese hailing from the Hautes-Alpes. Recognizable by its blue veins and creamy texture, this cheese offers a bold, tangy flavour profile with hints of spice and earthiness.  

Without a doubt, this blue cheese pairs brilliantly with hearty bread, walnuts, or dried fruits, as well as local mountain honey to balance its sharpness. Also, you can enjoy Bleu de Queyras alongside robust red wines like Syrah or Grenache, enhancing its complex flavours and creating a memorable gastronomic experience. 

Stage 18: Gap > Barcelonnette (Thu 18/7)

As the riders continue in the Alps, they face a hill stage which could bring a number of different outcomes. Look out for breakaways or maybe even some daring climbers. 

For this day in the Alps, I’ve chosen a second sheep’s milk tomme, Tommette de Brebis. 

Tommette de Brebis is a small-format sheep’s milk cheese produced in the French Alps. It is typically a small, round cheese with a natural rind. The texture varies from semi-soft to semi-hard, depending on the age of the cheese, ranging from creamy and supple when young to firmer and crumbly as it matures.  

Its flavour is rich and slightly nutty, with sweet and savoury notes that develop with age. This cheese is best paired with crusty bread, fresh fruit, or honey to complement its complex flavours.  

Moreover, Tommette de Brebis marries beautifully with a range of wines, including light reds, rosés, and dry whites, enhancing its delicate profile without overpowering it. 

Stage 19: Embrun > Isola 2000 (Fri 19/7)

The Tour de France 2024 spends one final day in the Alps during this stage. Featuring the iconic climb of the Cime de la Bonette, today’s stage will definitely shape the final GC rankings. 

And what better cheese to celebrate the Alps than a local Raclette. 

Raclette is a famous semi-hard cheese originating from the Swiss and French Alps regions. It has a creamy, smooth texture when melted, and a rich, nutty flavour with hints of sweetness. 

Traditionally served melted and scraped onto potatoes, meats, and vegetables, it is a centrepiece of the popular dish also called raclette. It pairs excellently with pickles, charcuterie, and crusty bread, and is often enjoyed with white wines such as Riesling or Grüner Veltliner. 

Stage 20: Nice > Col de la Couillole (Sat 20/7)

This year’s penultimate stage features a mountainous landscape from the Mediterranean coast to the high-altitude Col de la Couillole. 

Since this year’s tour will not end in Paris, the cheeses we are discovering are quite different to the usual ones. Actually, our final two cheeses are both made with goat’s milk. Let’s start with Tomme de Chèvre de Cipières. 

Tomme de Chèvre de Cipières is a distinctive goat’s milk cheese originating from the village of Cipières in the French Alps. This artisanal cheese is crafted in small batches and aged to perfection, resulting in a semi-firm texture with a creamy mouthfeel.  

This tomme has a complex flavour profile, with earthy undertones and a subtle tanginess characteristic of goat’s milk cheeses.  

Best enjoyed with crusty bread, fresh fruits, or nuts, Tomme de Chèvre de Cipières also pairs beautifully with light-bodied white wines such as Sauvignon Blanc or a crisp, dry rosé. 

Stage 21: Monaco > Nice (Sun 21/7)

Finally, we wrap up what will surely be a memorable TDF with an individual time trial concluding in Nice. Of course, this is a marked departure from the traditional ceremonial finish in Paris, with the potential to decide the overall winner. 

Fittingly, my cheese for today is France’s 46^th and most recent AOP cheese, Brousse du Rove. 

Brousse du Rove is a unique fresh cheese made from goat’s milk and native to the Provence region of southern France, specifically from the village of Rove. It is known for its creamy texture and delicate flavour, with subtle tanginess and a hint of sweetness.  

The cheese is typically soft and spreadable, making it perfect for spreading on bread or crackers, or incorporating into sweet or savoury dishes.  

Moreover, Brousse du Rove pairs well with fresh herbs, honey, or fruit preserves, and is often enjoyed with a glass of light, fruity wine such as Rosé or a crisp white wine like Picpoul de Pinet.  

Its versatility and fresh taste make it a delightful addition to any cheese board or culinary creation. 

Where will you be watching the Tour de France from in 2024? 

In conclusion, as the 2024 Tour de France winds its way through the diverse landscapes of France, cyclists and spectators alike have the opportunity to savour some of the country’s finest local cheeses at each stage.  

These artisanal cheeses not only offer a taste of regional terroirs but also showcase the rich culinary heritage of France. 

Where will you be watching the tour from this year? Will you be on the side of the road? Or glued to your TV screen even at ungodly hours? Let me know in the comments. 

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 Best Cheeses for the Tour de France 2024 (Food & Drink Pairings) appeared first on Cheese Scientist.

SEE ALSO: The best cheese destinations around the world that you need to add to your bucket list → 

Why is Wisconsin called America’s Dairyland?

Picture rolling green fields, contented cows grazing lazily, and the sweet scent of fresh milk in the air. Welcome to Wisconsin, affectionately known as “America’s Dairyland”!

But why exactly did this charming state earn such a cheesy moniker?

Abundant dairy farms

Wisconsin’s landscape is a patchwork of dairy farms. With over 1.2 million dairy cows spread across the state, Wisconsin boasts one of the highest numbers of dairy farms in the United States. These farms produce an abundance of milk, making dairy farming a vital part of Wisconsin’s agricultural heritage.

Tradition and heritage

Wisconsin’s dairy legacy dates back to the 19th century when European immigrants settled in the state. These settlers brought with them their expertise in cheesemaking and a deep love for dairy farming.

Over generations, this knowledge and passion for dairy farming became ingrained in Wisconsin’s cultural identity.

Cheesemaking prowess

Wisconsin doesn’t just produce milk; it crafts world-class cheese. The state is renowned for its diverse cheese varieties, from the classic Cheddar to unique artisanal creations.

Wisconsin cheeses have consistently earned acclaim at national and international competitions, cementing the state’s reputation as a cheesemaking powerhouse.

Economic impact

The dairy industry plays a significant role in Wisconsin’s economy. It provides jobs, supports local businesses and contributes billions of dollars to the state’s economy each year.

Actually, the economic impact of dairy farming and cheese production is so substantial that it has become a defining feature of Wisconsin’s economic landscape.

Cultural significance

Beyond economics, dairy farming is deeply woven into Wisconsin’s cultural fabric. The state celebrates its dairy heritage through events like county fairs, dairy festivals and even a designated Dairy Month.

The pride Wisconsinites take in their dairy industry further solidifies the state’s identity as America’s Dairyland.

Preservation efforts

Wisconsin’s commitment to preserving its dairy traditions also plays a role in the “America’s Dairyland” title. Various organisations and initiatives in the state work tirelessly to promote sustainable farming practices, ensuring that Wisconsin’s dairy industry continues to thrive for generations to come.

History of cheesemaking in Wisconsin

Wisconsin’s transformation into the cheese capital of the United States is a tale that spans centuries. And it is marked by passion, innovation and a deep-rooted connection to the land.

Let’s travel back in time and explore the fascinating history of cheesemaking in this dairy-rich state.

Humble beginnings (early 1800s)

In the early days of Wisconsin’s dairy industry, cheese emerged as a practical solution for farmers dealing with limited storage and transportation options.

Charles Rockwell, one of the state’s pioneering cheesemakers, kickstarted commercial cheese production in 1837 near Fort Atkinson. Around the same time, Anne Pickett established a cheese factory in Lake Mills in 1841, utilising milk from neighbouring farms.

A growing industry riddled with inconsistencies (1840s)

During the 1840s, as farmers began focusing on improving their herds, cheesemakers also honed their craft. However, the methods of cheese production varied greatly among producers, resulting in inconsistent taste and quality.

Selling cheese beyond state borders (1850s)

In the 1850s, experts started educating farmers about the significance of temperature control and proper storage, although the demand for specialised dairy products was limited locally.

The interest in dairy farming fluctuated with the wheat market: as wheat production declined, more farmers turned to dairy. While most cheese was still made on individual farms, J.I. Smith of Sheboygan County became an early exception.

 In 1858, Smith obtained the state’s first cheese vat and successfully marketed his cheese outside the state, shipping barrels to Chicago.

Shifting from farmstead to factory production (late 1800s)

A transformative period for Wisconsin’s dairy industry occurred between 1860 and 1890 when the demand for dairy products surged, prompting a shift from farmstead production to factory-based methods.

Factory cheesemaking was pioneered by immigrants from New York, with Chester Hazen opening one of the first true cheese factories in Fond du Lac County in 1864. By the end of the Civil War, Wisconsin boasted 30 cheese factories, growing to 54 by 1870.

By the 1880s, cheese production became concentrated in counties like Sheboygan, Green and Jefferson. Moreover, the cheese from Sheboygan County found markets abroad, notably in England and New York.

Wisconsin’s immigrant communities played a crucial role in diversifying the state’s cheese repertoire. Swiss immigrants introduced Swiss cheese, Italians brought Mozzarella, Provolone and Gorgonzola.

Soon after, the French contributed Camembert, Brie, and various blue cheeses, and the Germans introduced Muenster and Limburger. Finally, English migrants started making Cheddar and Dutch immigrants made Gouda and Edam.

Around the same time, Wisconsin cheesemakers developed unique varieties such as Brick and Colby. We’ll get back to those a little bit later.

The late 1800s also saw the establishment of dairy cooperatives, where farmers pooled their resources to build cheese factories. These cooperatives not only provided a solution to the surplus milk but also standardised cheese production, ensuring consistent quality.  And the most famous of those organisations was the Wisconsin Dairyman’s Association.

Wisconsin becomes a cheesemaking powerhouse (early 1900s)

By the 1920s, Wisconsin was home to over 2,800 cheese factories, solidifying its reputation as a cheese-producing powerhouse. In 1921, Wisconsin made history by becoming the first state to implement a grading system for cheese, ensuring quality and setting a standard that would shape the state’s cheese industry for years to come.

In the early 20th century, Cheddar cheese emerged as a star player in Wisconsin’s cheese scene. Cheddar was easy to make, age-resistant and transportable – making it ideal for both local consumption and national distribution.

The production of Cheddar skyrocketed, shaping Wisconsin’s reputation as a leading cheese producer.

Innovation and diversification (Mid to late 1900s)

Post-World War II, advancements in technology revolutionised the cheesemaking process. Automation and refrigeration led to increased efficiency and consistency in cheese production.

During this period, Wisconsin cheesemakers also embraced diversification, experimenting with various cheese styles. This innovation gave rise to the production of specialty cheeses, expanding Wisconsin’s offerings beyond Cheddar.

The cult of cheese in Wisconsin

In more recent history, Wisconsin cheeses have gained international acclaim for their quality and diversity. The state consistently won awards at prestigious competitions, solidifying its status as a global cheese powerhouse.

In recent years, Wisconsin’s rich cheesemaking heritage has become a magnet for cheese enthusiasts and tourists alike. Visitors flock to the state to experience cheesemaking tours, tasting events, and cheese-related festivals.

Cheese has become an integral part of Wisconsin’s cultural identity, celebrated through events like the Wisconsin State Fair and the Green County Cheese Days.

Today, Wisconsin stands at the pinnacle of cheese production in the United States. Its history, marked by tradition, innovation, and a deep love for dairy, continues to shape the state’s cheese-making landscape.

Each slice of Wisconsin cheese carries within it this remarkable history – a testament to the passion and dedication of generations of cheesemakers in America’s Dairyland.

Wisconsin: Home of the Cheeseheads

Wisconsinites proudly wear the title of “Cheeseheads” as a badge of honour, but the story behind this affectionate nickname is as unique and charming as the people it represents.

A symbol of dairy heritage

Wisconsin has been a leader in the cheese industry for generations, producing a staggering variety of cheese types. This rich history naturally led to the people of Wisconsin being associated with cheese.

A sporting origin

The term “Cheesehead” gained widespread recognition in the sports arena. In 1987, during a Milwaukee Brewers baseball game, one fan donned a cheese-shaped hat made of cardboard to show her support for the team.

These quirky, cheese-shaped hats captured the attention of the media and fans alike, becoming a symbol of Wisconsin sports enthusiasm.

Embracing the nickname

Rather than shying away from this playful moniker, Wisconsinites embraced it with open arms. The Cheesehead hat became an iconic symbol, not just in sports stadiums but also at cultural events, festivals, and, of course, cheese-related celebrations.

It embodies the state’s sense of pride, community, and, most importantly, a good sense of humour. As a matter of fact, the term has now become a nickname for the fans of the state’s hugely popular football team, the Green Bay Packers.

A cultural phenomenon

The Cheesehead phenomenon transcended sports and became a cultural symbol representing Wisconsin’s friendly, cheese-loving spirit. It’s not just a hat; it’s a testament to the state’s agricultural heritage and the people’s enduring affection for cheese.  

Wisconsinites wear the title “Cheeseheads” with a sense of camaraderie and a light-hearted acknowledgment of their state’s delicious claim to fame. 

The Wisconsin terroir

Terroir, a term often associated with wine, encapsulates the unique environmental factors that influence the taste and quality of agricultural products. While typically used in the context of grapes and winemaking, the concept of terroir is equally applicable to cheese and other agricultural products, including those of Wisconsin.

Wisconsin’s terroir, shaped by its geography, climate, soil and traditions, plays a pivotal role in creating the distinctive flavours found in the state’s dairy products.

Geography

Nestled in the heart of the Midwest, Wisconsin’s diverse geography ranges from rolling hills and fertile plains to abundant water bodies. The state’s proximity to the Great Lakes provides a moderating effect on the climate, ensuring that the temperature and humidity levels are conducive to dairy farming.

Moreover, the variation in landscapes means different regions of the state have unique soil compositions and microclimates, influencing the flora and fauna that thrive there.

Climate

Wisconsin experiences all four seasons distinctly, with cold winters, warm summers and ample rainfall. This seasonal variation impacts the diet of dairy animals, affecting the taste and composition of milk.

The lush pastures during the warmer months contribute to the rich and varied flavours found in Wisconsin cheeses. As dairy cows graze on a diverse array of grasses, herbs and wildflowers, those flavours express in their milk, and the cheeses made with it.

Soil

The soil composition in different parts of Wisconsin varies, ranging from sandy loam to rich, fertile soils. These soil differences influence the types of vegetation that grow, which in turn affects the flavour profile of the milk.

Of course, nutrient-rich soils contribute to healthy crops, which are essential for the well-being of dairy animals and the quality of dairy products.

Biodiversity

The biodiversity in Wisconsin, both in terms of plant life and wildlife, contributes to the complexity of the state’s terroir.

Pollinators, natural predators and indigenous plant species create a balanced ecosystem, enhancing the quality of crops and forage. This biodiversity also plays a role in the unique flavours and aromas found in Wisconsin milk and cheeses.

In essence, Wisconsin’s terroir is a harmonious blend of natural elements and human expertise. It shapes the character of the state’s dairy products, giving them a distinctive quality that reflects the land from which they originate.

How much cheese is produced in Wisconsin today? 

When it comes to cheese production in the United States, Wisconsin reigns supreme, earning its well-deserved title as the Cheese Capital of the nation.

Wisconsin’s cheese production is nothing short of awe-inspiring. As of 2022, the state was responsible for producing over 3.5 billion pounds (1.6 billion kilograms) of cheese annually. Yes, you read that right – billions of pounds of cheese!

This staggering quantity accounts for nearly 27% of the entire cheese production in the United States. From the classic Cheddar varieties to artisanal creations and innovative new flavours, Wisconsin’s cheese makers craft a diverse array of cheese types to satisfy every palate.

Wisconsin’s finest: An array of famous commercial cheeses

Unsurprisingly, Wisconsin produces a large selection of cheeses that have captivated taste buds far and wide. Let’s explore some of the most popular commercial cheeses that emerge from the cheesemaking traditions of this cheese-loving state.

Cheddar

Cheddar, the undisputed king of Wisconsin cheeses, comes in a variety of flavours and ages. From mild and creamy young Cheddars to savoury, crumbly aged versions, Wisconsin Cheddar caters to a wide range of palates.

Furthermore, its versatility makes it a favourite for everything from cheese plates to melting in a gooey Grilled Cheese Sandwich.

Colby

Colby Cheese, named after the town of Colby in Wisconsin where it was first crafted, is a true Wisconsin original with a rich and colourful history. This mild, creamy cheese has become a staple on cheese boards and in kitchens around the world. And its story is deeply rooted in the heart of America’s Dairyland.

In the late 19th century, Colby Cheese emerged as a response to the demand for a milder, moister cheese compared to the traditional Cheddar. Joseph F. Steinwand, a Wisconsin cheesemaker, is credited with the creation of Colby cheese.

Inspired by the methods used to make Cheddar, he introduced a unique technique that retained more moisture in the curds. As a result, he developed a cheese that was softer, more supple and less tangy than Cheddar.

Whether enjoyed on its own, melted in sandwiches, or paired with fruits and crackers, Colby remains a testament to Wisconsin’s cheesemaking expertise.

Brick Cheese

Brick Cheese, another Wisconsin original, was crafted in 1877 by Swiss-born cheesemaker John Jossi. His goal was to create a milder and firmer version of the traditional Limburger cheese. Jossi’s journey began in Wisconsin after managing a small cheese plant in the state.

Later, he moved to New York, where he worked in a larger Limburger plant, refining his ideas for a new cheese variety. His innovation involved reducing the intensity of Limburger’s characteristic flavour and using bricks not only to press the cheese but also to shape it. This gave birth to the distinctive Brick cheese form.

Upon returning to Wisconsin in 1877, Jossi managed a newly established cheese plant, where he implemented his vision and produced the first batches of Brick Cheese. His creation resonated with cheese enthusiasts, leading to the rapid adoption of the Brick recipe.

Today, Brick Cheese is loved for its exceptional melting qualities, making it a top choice for pizzas, burgers and casseroles.

String Cheese

Next, we have String Cheese, a beloved snack enjoyed by people of all ages. While String Cheese itself is not unique to Wisconsin, the state’s cheesemakers have perfected this delightful treat, ensuring a taste that’s simply unmatched.

What makes Wisconsin String Cheese even more special is its connection to Frank Baker, a visionary cheesemaker. In the mid 1900s, Baker revolutionised cheese production by introducing a method to create long, thin strings of Mozzarella.

His innovative approach turned Mozzarella into the peelable, snackable delight we now know as String Cheese. Each peelable strip offers a delightful combination of milky freshness and subtle saltiness, making it a popular choice for school lunches, road trips and quick, satisfying snacks.

Whether you’re peeling it apart one string at a time or savouring it all at once, Wisconsin’s String Cheese carries a hint of history.

Cheese Curds

Last but certainly not the least, Cheese Curds are a Wisconsin delicacy, often enjoyed fresh and squeaky. These delightful morsels are young Cheddar pieces that have not undergone the ageing process.

In Wisconsin, Cheese Curds are not just a snack; they’re an institution. Whether enjoyed plain or deep-fried to golden perfection, these curds make their way into various culinary creations. Deep-fried cheese curds, often served with a side of tangy dipping sauce, are a staple at state fairs, local festivals, and sports events.

The crispy exterior gives way to the warm, gooey interior, creating a taste sensation that captures the essence of comfort food.

One of the hallmarks of a perfect Cheese Curd is its characteristic squeak. Young Cheese Curds have a strong, intact protein structure and a robust network of calcium bound to the protein. When you bite into these curds, those structures rub against the enamel in your teeth, making a squeaking sound.

Wisconsinites consider this audible cue a sign of ultimate freshness. As Cheese Curds age, they lose their squeak, making the “squeaky cheese” experience a coveted delight best enjoyed immediately after production.

The Cheese Titans of Wisconsin: Sargento, BelGioioso and Sartori

In the heart of America’s Dairyland, a few names stand out as the titans of the industry. These commercial cheese brands have not only defined the Wisconsin cheese landscape but have also earned nationwide recognition for their exceptional quality and craftsmanship.

Let’s delve into the stories of three cheese giants: Sargento, BelGioioso and Sartori.

Sargento: A legacy of innovation

Sargento, headquartered in Plymouth, is a household name synonymous with cheese excellence. Established in 1953, Sargento revolutionised the cheese industry by introducing pre-packaged sliced and shredded cheese. Subsequently, they changed the way consumers enjoyed cheese in their sandwiches and recipes.

Over the years, Sargento has expanded its offerings, producing a diverse range of cheeses, including shredded, sliced and snack varieties. Their commitment to quality and convenience has made them a trusted choice for cheese lovers across the nation. And all their offerings are 100% real cheese, none of that processed stuff!

BelGioioso: Artisan craftsmanship at its finest

Based in Green Bay, BelGioioso Cheese is renowned for championing the artisanal approach to cheesemaking. Since its founding in 1979, BelGioioso has upheld the Italian tradition of cheesemaking, producing a remarkable array of Italian-style cheeses, such as Provolone, Parmesan and Romano

What sets BelGioioso apart is their dedication to using only natural and fresh ingredients, ensuring the authentic flavours that cheese enthusiasts crave. Their commitment to quality has earned them numerous awards, making BelGioioso a symbol of artisan craftsmanship in the cheese industry.

Sartori: Where tradition meets innovation

Also headquartered in Plymouth, Sartori has seamlessly blended traditional cheesemaking techniques with modern innovation. With roots dating back to 1939, Sartori is renowned for its premium, handcrafted cheeses.

Today, they specialise in aged varieties, including their award-winning Parmesan and BellaVitano lines, which have gained international acclaim.

Sartori’s master cheesemakers meticulously oversee the ageing process, creating cheeses with rich flavours and unique profiles. Their dedication to quality has made Sartori a beloved brand not only in Wisconsin but also among cheese connoisseurs worldwide.

Together, Sargento, BelGioioso and Sartori represent the pinnacle of Wisconsin’s cheesemaking heritage. Through their unwavering commitment to craftsmanship, innovation and exceptional flavours, they have become ambassadors of the state’s cheese industry.

A new wave of artisanal cheesemakers in America’s Dairyland

Beyond the large-scale commercial cheesemakers, Wisconsin is also home to a thriving artisanal cheese industry. These artisanal cheesemakers exemplify the state’s dedication to quality, flavour and innovation.

Let’s delve into the stories of three remarkable artisanal cheese producers.

Uplands Cheese Company

Nestled in the picturesque Driftless Region of Wisconsin, the Uplands Cheese Company is a beacon of artisanal cheesemaking. Founded by Andy Hatch, Uplands is best known for Pleasant Ridge Reserve, an award-winning cheese that has claimed the title of Best in Show at the American Cheese Society Competition multiple times.

This raw cow’s milk cheese is a true reflection of the terroir, showcasing the unique flavours of the lush Wisconsin pastures. Uplands practices rotational grazing, allowing their cows to graze on diverse grasses, herbs and wildflowers.

The end result is a cheese that captures the essence of the local landscape as it changes with the reasons. As well as their award-winning Pleasant Ridge Reserve, Uplands Cheese also make a delightful raw milk bark-wrapped cheese called Rush Creek Reserve.

Roelli Cheese Haus

Located in Shullsburg, Roelli Cheese Haus is a beacon of innovation in the state’s artisanal cheese scene. Master Cheesemaker Chris Roelli continues his family’s legacy, producing a variety of unique and flavourful cheeses.

Roelli specialises in American hybrid cheeses and two of their most iconic offerings are Dunbarton Blue and Red Rock Cheese. The former is a Cheddar-Blue hybrid and the latter an annatto-infused version of the former.

Certainly, their inventive approach to traditional cheese styles has put them on the map as a leader in Wisconsin’s artisanal cheese renaissance.

Carr Valley Cheese

In the heart of Wisconsin, Carr Valley Cheese stands as a testament to generational expertise in cheesemaking. Founded in 1902, Carr Valley is one of the state’s oldest family-owned cheese companies.

Master Cheesemaker Sid Cook leads the charge, producing an eclectic array of cheeses, from classic Cheddars to inventive, smoked and flavoured varieties. Carr Valley has garnered numerous awards for their artisanal creations, reflecting their commitment to quality and innovation.

Overall, these artisanal cheesemakers epitomise the essence of Wisconsin’s small-batch cheesemaking. Their dedication to preserving tradition while pushing the boundaries of flavour has solidified their place in the pantheon of artisanal excellence.

Conclusion

In the heartland of America’s Dairyland, where emerald pastures meet skilled hands, a symphony of cheesemaking unfolds. Wisconsin, with its rolling hills and passionate cheese artisans, has woven a tale of flavour, tradition and innovation that resonates far beyond its borders.

From the pioneering spirit of the early settlers to the artisanal ingenuity of today’s cheesemakers, Wisconsin’s cheesemaking journey is a testament to the enduring love affair between its people and the land. The state’s rich terroir, characterised by fertile soil and contented cows, gives birth to cheeses that reflect the very essence of the Wisconsin landscape.

In every wheel of Cheddar, every delicate curd, and every crumbly blue, there’s a story. It’s a story of generations, of families passing down time-honoured techniques, and of communities rallying around the craft that defines them. It’s a story of innovation, where traditional methods meet cutting-edge ideas, resulting in cheeses that surprise and delight the senses.

As you discover the diverse textures and flavours of Wisconsin’s cheeses, you’re not just tasting cheese; you’re savouring a legacy. Each bite encapsulates the spirit of a state that takes immense pride in its cheesemaking heritage.

Are you as passionate as we are about Wisconsin cheese? We’d love to hear from you in the comments section 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. 

cheesescientist.com

The post Wisconsin Cheese: Cheesemaking in America’s Dairyland  appeared first on Cheese Scientist.

SEE ALSO: Embark on the cheesiest journey of your life with our cheese tourism hotspots → 

What is a Philly Cheesesteak?

The Philly Cheesesteak, an emblem of Philadelphia’s culinary heritage, is far more than just a sandwich. At its core, it’s a harmonious blend of flavours and textures meticulously crafted to tantalise taste buds.

Imagine thinly sliced ribeye steak, expertly seasoned and cooked to perfection on a griddle. This succulent meat, juicy and flavourful, becomes the star ingredient of the sandwich.

But the magic doesn’t stop there. The steak, still sizzling from the grill, is generously topped with a choice of cheese — typically American, Provolone or Cheez Whiz. As the cheese melts, it envelops the steak like a creamy, gooey embrace. Undoubtedly, the molten cheese binds the entire sandwich together.

One of the more popular optional additions include sautéed onions adding a hint of sweetness and a satisfying crunch. This trio of steak, cheese and onions is then piled into a soft, fresh hoagie roll, providing the perfect vessel for this iconic street food.

Every bite of a Philly Cheesesteak is a symphony of flavours. Indeed, the juicy beef, the melted cheese and the caramelised onions all bounce playfully off each other.

Undoubtedly, it’s a portable feast and a comfort food classic that warms the soul and satisfies even the heartiest appetites.

History of the Philly Cheesesteak

The birth of the Cheesesteak can be traced back to the 1930s with Pat’s King of Steaks. In fact, Pat’s claims the title of being the first-ever establishment to serve this delectable creation. Since then, it has become a staple in the Philadelphia food scene, evolving and diversifying while retaining its core flavours. 

Over the decades, the Cheesesteak has become more than just a sandwich; it’s a cultural icon deeply rooted in the heart of Philadelphia.  

Indeed, it represents the city’s blue-collar spirit and is an integral part of its culinary heritage, bringing locals and tourists together in a shared love for delicious simplicity. 

Best 5 Places for a Philly Cheesesteak in Philadelphia

Now that we’ve covered the history of Philadelphia’s most iconic sandwich, let’s find out where you can find the best Cheesesteaks. 

1. Pat’s King of Steaks

Nestled in the heart of South Philadelphia, Pat’s King of Steaks is not just a restaurant; it’s a piece of living history. Established in 1930 by Pat Olivieri, this legendary eatery holds the prestigious title of being the birthplace of the Philly Cheesesteak.  

With its unassuming façade, Pat’s has become a pilgrimage site for food enthusiasts seeking an authentic taste of Philadelphia. The story of Pat’s King of Steaks is steeped in culinary lore. Legend has it that in the 1930s, Pat Olivieri, a hot dog vendor, decided to grill some thinly sliced beef on his hot dog grill.

A cab driver, intrigued by the aroma, asked for a steak sandwich instead of a hot dog. Thus, the Philly Cheesesteak was born. Word of this delicious creation spread like wildfire, and soon, Pat’s humble hot dog stand transformed into a mecca for Cheesesteak aficionados. 

At Pat’s, the secret lies in the simplicity and the quality of their ingredients. They meticulously cut premium cuts of ribeye into paper-thin slices, ensuring tenderness and a quick, even cook on the grill.  

The cheese, often the customer’s choice of American, Provolone or Cheez Whiz, is generously melted over the steak, enveloping it in a velvety, creamy layer. 

Visiting Pat’s King of Steaks isn’t just about enjoying a meal; it’s a cultural experience, a chance to savour a slice of history served on a roll. 

How to get there: 1237 E Passyunk Ave 

Opening hours: Open 24 hours 

2. Geno’s Steaks

Located across the street from its long-standing rival, Pat’s King of Steaks, you will find Geno’s Steaks. Established in 1966 by Joey Vento, this iconic establishment has become synonymous with bold flavours and quality ingredients.  

Even though Pat’s invented the steak sandwich, Geno’s Steaks claims to have been the first to use cheese in their rolls. Joey Vento, inspired by the burgeoning popularity of the steak sandwich, set out to create his own version. With a passion for quality and a dedication to tradition, he transformed a modest sandwich stand into a Philadelphia institution. 

Geno’s Steaks prides itself on using top-quality ingredients. Undeniably, the star of their show is the thinly sliced ribeye steak, which is expertly seasoned and grilled to perfection. The grill masters at Geno’s have mastered the art of achieving the ideal balance between tenderness and char, ensuring each bite is a symphony of flavours. 

Moreover, Geno’s is renowned for its cheese, which generously blankets the steak. While purists can opt for the classic American or Provolone, Geno’s is particularly famous for its indulgent use of Cheez Whiz. 

This unconventional choice has become a signature element of Geno’s Cheesesteak, setting it apart from the rest. The dedication to tradition and bold flavours make Geno’s Steaks a must-visit destination for anyone seeking an authentic Philly Cheesesteak experience. 

How to get there: 1219 S 9th St 

Opening hours:  Open 24 hours 

3. Jim’s Steaks (South Street)

Situated at 400 South St, Jim’s Steaks stands as a testament to the enduring allure of the Philly Cheesesteak. Since its inception, Jim’s has become synonymous with quality, consistency and a commitment to delivering an exceptional culinary experience.  

Founded in 1939, Jim’s Steaks has a storied history that mirrors the evolution of the iconic Philly Cheesesteak itself. From its humble beginnings to its current status as a culinary landmark, Jim’s has continued to uphold its tradition of providing outstanding Cheesesteaks. 

At Jim’s Steaks, the secret to their delectable sandwiches lies in the art of grilling. Indeed, they expertly season their thinly sliced ribeye steak and cook it to perfection on a well-seasoned griddle. As a result, each slice is equally infused with smoky, savoury flavours. 

Furthermore, one of the defining features of Jim’s Cheesesteak is their perfectly grilled onions. These onions are sautéed to caramelised perfection, adding a subtle sweetness and a satisfying crunch to the sandwich.  

The interplay between the tender, flavourful steak and the aromatic onions creates a delightful balance of tastes and textures. 

Additionally, Jim’s offers a variety of cheese options, allowing customers to customise their sandwiches to their preference. Whether you opt for the classic American, the robust Provolone or the indulgent Cheez Whiz, each cheese choice creates a unique and memorable dining experience. 

Following a devastating fire in July 2022, Jim’s Steaks is currently closed to repairs. Stay tuned for a reopening date. 

How to get there: 400 South St 

Opening hours: Temporarily closed for repairs (October 2023 update) 

4. Dalessandro’s Steaks and Hoagies

Next, head to Dalessandro’s Steaks and Hoagies, a hidden treasure in the world of Philly Cheesesteaks. Since its establishment, this family-owned eatery has garnered a loyal following, captivating the taste buds of locals and visitors alike. 

Dalessandro’s Steaks and Hoagies began its journey with a simple yet profound idea: to serve exceptional food with a focus on quality and taste. Over the years, this commitment to excellence has become the cornerstone of the establishment. 

At Dalessandro’s, the key to their outstanding Cheesesteaks lies in the meticulous selection of ingredients. The steak, sourced from top-quality ribeye, is expertly sliced to ensure tenderness and flavour in every bite. 

Another of the standout features of Dalessandro’s Cheesesteak is their dedication to generous portions. As a matter of fact, they generously load each sandwich with a hearty portion of steak, ensuring that every bite is meaty and satisfying. 

The cheese, a crucial element of any great Cheesesteak, is melted to perfection, enveloping the steak in a velvety, creamy embrace. Dalessandro’s offers a variety of cheese options, allowing patrons to customise their sandwiches to their liking. Like the above Cheesesteaks, you can choose from American, Sharp Provolone or Cheese Whiz. 

Finally, you can add optional toppings like roasted green peppers, mushrooms, pepperoni, lettuce and tomatoes. 

How to get there: 600 Wendover St 

Opening hours: 11 am – 10 pm (Friday and Saturday: 11 pm and Sunday: 9pm) 

5. John’s Roast Pork

Established at 14 E Snyder Ave, John’s Roast Pork is a legendary name in the Philadelphia food scene. While the name emphasises roast pork, this unassuming eatery is also celebrated for its exceptional Philly Cheesesteaks.

For decades, John’s has been satisfying the appetites of locals and tourists alike with their mouth-watering sandwiches. At John’s Roast Pork, the focus is on simplicity and authenticity, ensuring that each element of their Cheesesteak is executed to perfection.

In the middle of their famous sandwich is the thinly sliced ribeye steak, renowned for its tenderness and rich flavour. At John’s, they grill their steak to perfection, allowing the natural juices and smoky flavours to shine through.

Moreover, John’s takes pride in their cheese selection. While American and Provolone are popular choices, what sets John’s apart is their meticulous attention to melting the cheese just right. The cheese is spread generously over the steak, creating a smooth, creamy layer that enhances the overall taste without overpowering the delicate flavours of the meat.

In every aspect, John’s Roast Pork exemplifies the essence of an authentic Philly Cheesesteak. From the premium ingredients to the expert grilling techniques and the friendly atmosphere, a visit to John’s is not just a meal. It’s a journey into the heart of Philadelphia’s culinary legacy. 

How to get there: 14 E Snyder Ave 

Opening hours: 10am – 5pm (Tuesday to Saturday) 

Can you find a good Philly Cheesesteak outside of Philadelphia? 

Yes, you can find Philly Cheesesteaks outside of Philadelphia, both in other parts of the United States and internationally. Many restaurants, diners and even food trucks around the world serve their version of the iconic Philly Cheesesteak.  

However, it’s important to note that the authenticity and quality of these Cheesesteaks can vary widely. And purists might argue that the truest experience can only be found in Philadelphia. 

If you’re outside of Philadelphia and craving a Cheesesteak, it’s a good idea to check local reviews or ask for recommendations to find a place known for making a delicious and authentic version of this iconic sandwich. 

Conclusion

In the heart of Philadelphia, the quest for the perfect Philly Cheesesteak is a culinary adventure worth undertaking. Each of these iconic establishments brings something unique to the table, showcasing the diversity and creativity that defines this beloved sandwich.  

So, whether you’re a local craving a taste of home or a visitor eager to savour the city’s flavours, these renowned spots are sure to satisfy your cheesesteak cravings and leave you craving for more of Philly’s culinary delights. 

Now, we want to hear from you. Whether you’re a local or a frequent visitor, what’s your favourite Cheesesteak in Philly? Drop us a comment 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. 

cheesescientist.com

The post Where to Find the Best Philly Cheesesteak in Philadelphia appeared first on Cheese Scientist.

What is cheese tourism? 

Let’s start this wanderlust-filled blog post with a quick definition. Cheese tourism is much more than simply visiting regions that are famous for their cheesemaking exploits.

As a cheese tourist, you can immerse yourself in hands-on cheesemaking workshops, guided dairy tours, and exquisite cheese tastings. As you step into legendary dairies and maturing cellars, you’ll be overwhelmed by the sights and smells of freshly crafted cheese.

Without a doubt, cheese tourism is an experience caters to all your senses, making this type of travel truly unforgettable. 

Understanding the artisan’s craft

At the core of cheese tourism lies the art of cheesemaking. The process begins with meticulous milk collection and fermentation, where expert hands skilfully curate the unique flavours. During the ageing process, the cheeses develop their distinct character, shaped by the local environment and traditions. 

As you wander through these cheese regions, you’ll uncover a rich tapestry of traditions and local culture. Engaging with cheese artisans and farmers allows you to appreciate their dedication and passion for their craft. Conversations with these experts provide a glimpse into the heart of the community. 

Traditional cheese regions (Old World of Cheese) 

Now that I’ve got the basics out of the way, let’s get to the real reason why you’re here. So, you fancy yourself to be a cheese tourist, but where should you travel to?

Let’s start this enthralling journey with some of the more traditional cheese destinations around the world. 

France 

Unsurprisingly, our first stop is in France. Often regarded as the mecca of cheese, France is a must-visit destination for cheese enthusiasts seeking to immerse themselves in the world of cheese. The country’s diverse geography and culinary heritage have given rise to an extensive array of artisanal cheeses, each with its distinct character and history.

One of the most iconic cheese regions in France is Normandy, renowned for its Camembert and Pont-l’Évêque cheeses. A cheese tour through Normandy allows visitors to explore picturesque dairy farms and witness the time-honoured cheesemaking process.

Further south, the region of Auvergne will treat cheese tourists to the flavours of historical French cheeses such as Bleu d’Auvergne and Cantal. Auvergne’s cheesemaking heritage is deeply rooted in its volcanic landscape, where traditional cheese cellars dot the countryside.

Some other famous cheesemaking regions in France include Ile-de-France, Provence and the Pays Basque. 

Italy 

Venturing south to Italy, you’ll find yourself in the heart of the slow food movement. And when it comes to a slow lifestyle, there are few foods that stand out the way cheese does. With a plethora of regional cheeses that vary from north to south, Italy offers a delightful cheese tourism experience that allows visitors to savour the rich diversity of its fromage.

Starting in the region of Emilia-Romagna, the city of Parma is synonymous with Parmigiano Reggiano, one of Italy’s most celebrated cheeses. A cheese tour through this area introduces travellers to the traditional cheesemaking facilities.

And you must stop at a Parmigiano Reggiano dairy to witness skilled artisans carefully using age-old techniques to make cheese.

Moving southwards to Tuscany, the region’s iconic Pecorino cheese takes centre stage. Made from sheep’s milk, Pecorino cheeses come in various styles, including Pecorino Toscano and Pecorino Romano. A cheese tour in Tuscany offers a chance to witness the pastoral landscapes where sheep graze and to learn about the traditions of producing this flavoursome cheese.

Some other Italian regions worthy of a mention include Lombardy, Veneto, Lazio and Sardinia. 

Switzerland

Next, we have the small land-locked nation of Switzerland. Without a doubt, this is a country known for its breathtaking landscapes and charming Alpine villages. But it is also celebrated for its world-class cheese.

Swiss cheese varieties have earned international acclaim for their exceptional quality and unique flavours, making cheese tourism in Switzerland a captivating experience for food enthusiasts. 

One of the most famous cheese destinations in Switzerland is Gruyères, home to the beloved Gruyère cheese. This pressed cooked cheese, with its sweet and slightly nutty taste, has been produced in the region for centuries. The quaint village of Gruyères, with its medieval charm, provides a picturesque backdrop for savouring this iconic Swiss cheese.

Another renowned cheese region in Switzerland is Appenzell, where the traditional Appenzeller cheese originates. This cheese is notable for its spicy and robust flavour, attributed to its unique secret herbal brine recipe. A cheese tour in Appenzell allows travellers to learn about this remarkable cheese and to experience the vibrant traditions of this Swiss canton. 

In addition to those two regions, Vaud, Bern and Valais are also worth a visit. 

Netherlands 

Our final Old World of Cheese destination is The Netherlands. With its iconic windmills and tulip fields, this western European country is also a cheese lover’s paradise, making it a noteworthy addition to the cheese tourism map.  

Dutch cheese has a rich history that dates back centuries, and the country boasts several unique cheese regions that offer an authentic and captivating cheese tourism experience. One of the most famous cheese destinations in the Netherlands is Gouda, a picturesque city renowned for its namesake cheese. 

Beyond Gouda, the countryside of North Holland is dotted with dairy farms and cheese producers that offer an authentic glimpse into the cheesemaking process.  

In the town of Alkmaar, visitors can experience the centuries-old tradition of the cheese weighing ceremony at the Waagplein square. The town’s vibrant cheese market allows tourists to interact with local cheese traders and gain insights into the intricacies of cheese production. 

The New World of Cheese 

Beyond those traditional cheese tourism regions, there are several destinations that are gaining recognition among cheese enthusiasts and intrepid travellers. Let’s have a look at some of our favourite ones.

Oregon, USA 

One such destination is Oregon, USA. Nestled in the Pacific Northwest, Oregon’s cheese scene has flourished in recent years, with artisanal dairies crafting unique cheeses that reflect the region’s terroir.

With its lush landscapes and commitment to sustainable practices, Oregon’s cheese scene has flourished, attracting food enthusiasts and travellers seeking a unique culinary experience.

The state’s cheese offerings are diverse, with a focus on artisanal and small-batch productions. The Willamette Valley, famous for its vineyards, is also home to several renowned cheese producers. Here, visitors can explore dairy farms and creameries that produce an array of delectable cheeses.

One of the shining stars of Oregon’s cheese scene is the Rogue Creamery. Located in Central Point, Rogue Creamery is a celebrated artisan cheese producer with a rich history that dates back to 1935. Specialising in organic, handmade, and award-winning cheeses, Rogue Creamery has earned international acclaim for its dedication to quality and innovation.

As a matter of fact, their signature cheese, Rogue River Blue won Best Cheese at the World Championships in 2019. 

Québec, Canada 

Also in North America, we find Québec, Canada’s largest province. Trust me when I say that Québec is a hidden gem for cheese tourism, offering a delightful blend of French-inspired culinary traditions and unique local flavours.

Known for its picturesque landscapes, vibrant cities, and rich history, Québec also boasts a thriving cheese industry that has been gaining recognition worldwide. 

In the heart of Quebec, the Eastern Townships (Cantons de l’Est) region stands out as a cheese lover’s haven. Home to numerous artisanal cheese producers, this area produces a diverse range of cheeses, including European classics and Canadian originals.

Some of the standout local cheeses are Bleu d’Elizabeth and Louis d’Or from Fromagerie du Presbytère.

Tasmania, Australia 

In the southern hemisphere, Australia is putting its hand up very eagerly as an underrated New World of Cheese destination. While the state of Victoria has the fastest growing artisanal cheese industry Down Under, I want to shine a spotlight on Tasmania here.

Tasmania, the island state of Australia, has been steadily garnering attention for its burgeoning cheese culture and innovative cheese producers. With its pristine landscapes and commitment to sustainable practices, Tasmania offers a delightful cheese tourism experience that captivates both locals and visitors.

The fertile lands and clean air of Tasmania provide an ideal environment for dairy farming, resulting in high-quality milk and exceptional cheeses. The island’s cheese regions boast a variety of cheeses, from farmhouse goat cheeses (Big B) to robust sheep’s milk blue cheeses (Sapphire Blue). 

One of the standout cheese producers in Tasmania is the Bruny Island Cheese Company, situated on Bruny Island, just a short ferry ride from the Tasmanian mainland. Founded by renowned cheesemaker Nick Haddow, the Bruny Island Cheese Company has become a beacon of excellence in the Australian cheese scene.

This artisanal creamery takes pride in crafting raw milk cheeses using traditional methods and locally sourced ingredients. 

Azores & Serra de Estrela, Portugal 

Lastly, Portugal is emerging as a hidden gem for cheese enthusiasts seeking a more modern cheese experience. While Portugal has a long history of cheese production, a new generation of cheesemakers is revitalising the industry with creative and contemporary offerings.

Regions like Azores and Serra da Estrela are redefining traditional Portuguese cheese. Small batch cheesemakers are experimenting with different ageing techniques and exploring unique flavour profiles.

A cheese tour through Portugal unveils a delightful world of artisanal cheeses, complemented by the country’s rich cultural heritage and warm hospitality. 

Tips for planning a cheese tour 

Now that you know where to start your cheese tourism adventures, let’s go through a few organisational tips.

When planning your cheese tour, research local guides and reputable dairy visits to ensure an enriching experience. Many cheese regions offer guided tours that provide a deeper understanding of cheesemaking techniques. However, some of those dairies only operate seasonally. So, be sure to do your research first.

Additionally, consider coordinating your visit with local cheese festivals and cultural events to enhance your itinerary. Some great examples of this are Le Mondial du Fromage in France and the Bra Cheese Festival in Italy.

Culinary pairings and beyond 

Of course, the wonders of cheese extend far beyond the dairy. Explore the perfect pairings with regional wines, artisanal bread, and other local delicacies.

Beyond the world of cheese, these regions boast historical landmarks, breathtaking landscapes, and warm hospitality, adding a touch of magic to your cheese tourism adventure.

Conclusion 

As you can see, cheese tourism is definitely a trend that I can get behind. So, read up, choose a destination and embark on the sensory journey of a lifetime.

By embracing sustainable practices and supporting local artisans, you become a part of preserving the timeless craft of cheesemaking for generations to come. So, pack your bags, and let cheese tourism whisk you away on a culinary escapade like no other!

Did I skip your favourite cheese destination? Do you have an off-the-beaten-path cheese region you’re dying to share? Drop me a comment 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. 

cheesescientist.com

The post Cheese Tourism: Exploring The World’s Best Cheese Destinations appeared first on Cheese Scientist.

SEE ALSO: Our archive of the best cheese shops around the world →

Paris & Cheese

Paris is in the Île-de-France region of France, which is in the north-central part of the country. Throughout history, the region has been a hub for trade and commerce, and its position on the Seine River has made it an important centre for transportation. 

Cheese has been a staple of French cuisine for centuries, and Paris has played a significant role in its development. The city’s location at the crossroads of Europe made it a hub for trade, and cheese was a valuable commodity that was traded throughout the region.  

List of 10 best cheese shops in Paris

Today, Paris is home to some of the most famous cheese shops in the world, and its gourmet traditions continue to thrive. Let’s have a look at the top 10 cheese shops you need on your Paris bucket list.

La Maison du Fromage (7th arrondissement)

La Maison du Fromage is a renowned cheese shop located at 62 Rue de Sèvres. Since the mid 1980’s, the Quatrehomme family have owned and operated this “house of cheese” in Paris. In fact, Marie Quatrehomme became the first woman to win the title of Meilleur Ouvrier de France in the cheese category in 2000.  

Currently, the Quatrehomme family own and operate three other cheese shops peppered around Paris in the 9th, 12th and 13th arrondissement. And Maxime and Nathalie Quatrehomme are the fourth generation to join the family business. 

While this fromagerie offers an incredible range of artisanal cheeses all year round, you will want to try one of their unique, eclectic concoctions. Some examples include Mont d’Or à la Truffe, Royal Raisin (Brillat-Savarin) and Petit Charolais Fumé au Whisky. 

How to get there: 62 Rue de Sèvres, 75007 Paris → 

Fromagerie Androuet (5th and 7th arrondissement)

Fromagerie Androuet is a historic cheese shop located at multiple locations across Paris. Founded by Charles Androuet in 1909, this cheese shop has been providing Parisians with high-quality cheeses for over a century. To this day, they specialise in artisanal cheeses from all over France, and their selection includes both raw milk and pasteurised cheeses.  

If you’re pressed for time, there are two main locations that we recommend you visit. Androuet Mouffetard in the 5th and Androuet Verneuil in the 7th arrondissement. Mouffetard is located adjacent to the Quartier Latin in the Rive Gauche district. On the other hand, Verneuil is between the Musée d’Orsay and Boulevard Saint Germain. 

As well as selling amazing cheeses, Fromagerie Androuet also host cheese workshops and courses for cheese lovers of all levels of experience. 

How to get there:  

• 37 Rue de Verneuil, 75007 Paris → 
• 134 Rue Mouffetard, 75005 Paris → 

Barthélémy (7th arrondissement)

Fromagerie Barthélémy is a family-owned cheese shop located at 51 Rue de Grenelle. Owned by Nicole Barthélémy, this cheese shop has been in operation since 1959. They specialise in artisanal cheeses from all over France, with a particular focus on raw milk cheeses.  

Their signature cheese is Fontainebleau, a fresh cow’s milk cheese with a mousse-like consistency. Actually, there are many different versions of this cheese made around France. But the one you will find at Fromagerie Barthélémy is a secret family recipe. Indeed, it has been passed down from one generation of Barthélémy to the next 

How to get there: 51 Rue de Grenelle, 75007 Paris → 

Fromagerie Marie-Anne Cantin (7th arrondissement)

Fromagerie Marie-Anne Cantin is a prestigious cheese shop located at 12 Rue du Champ de Mars. Owned by Marie-Anne Cantin, a renowned cheese affineur, this cheese shop has been in operation since 1950.  

Since taking over the family business from her father, Marie-Anne Cantin has focused on raw milk cheeses that have been aged to perfection. Indeed, she has her own cheese caves where she painstakingly brings out the best in French classics like Saint-Nectaire, Fourme d’Ambert and Salers. 

Since this fromagerie’s specialty is affinage, you will want to seek out two of their best aged cheeses. Indeed, you will be hard pressed to find a better 24-month Comté or Beaufort anywhere else in Paris, France or the rest of the world. 

How to get there: 12 Rue du Champ de Mars, 75007 Paris → 

La Fromagerie Goncourt (11th and 17th arrondissement)

Our next cheese shop may not have as much heritage as the previous ones, but La Fromagerie Goncourt is just a spectacular. Founded by Clément Broussault in 2013, they now operate out of two locations on Rue Abel Rabaud (11th) and Rue de la Jonquière (17th). 

After a 3500 km bike ride through classic French cheesemaking regions, Clément Broussault was inspired to open a shop that celebrates traditional raw milk cheese. As well as tradition, La Fromagerie Goncourt pays very close attention to the seasonality of cheese. 

If you’re to walk away from this shop with only one cheese, we highly recommend that you choose a Tome des Bauges from Savoie. 

How to get there:  

• 1 Rue Abel Rabaud, 75011 Paris → 
• 14 rue de la Jonquière, 75017 Paris → 

Fromagerie Griffon (7th arrondissement)

Claire Griffon, daughter of Champagne farmers, made a career change into cheese thanks to renowned French artisans like Marie Quatrehomme and Xavier Thuret. Since 2012, in her shop near the Hôtel des Invalides, she showcases nearly 200 cheeses from around the world, with carefully controlled ageing.  

Her establishment has gained a growing word-of-mouth reputation, attracting a loyal and discerning clientele. The establishment also supplies exquisite dining experiences in Paris, including the three-Michelin-starred chef Eric Frechon’s restaurant. 

If you make it to Claire Griffon’s beautiful shop, you should try to get your hands on one of her unique creations. Our top three recommendations are Le Cherry Bibi (Fourme d’Ambert and Griottes), Camembert aux Pommes and Oeufs de Mimolette aux Éclats de Pistache.  

How to get there: 23 bis Av. de la Motte-Picquet, 75007 Paris → 

Laurent Dubois Paris (4th and 15th arrondissement)

When entering one of Laurent Dubois’s five cheese shops in Paris, you discover a magnificent universe of diverse and varied cheeses. As the Meilleur Ouvrier de France in 2000, he is undoubtedly the most renowned French cheesemonger abroad. And this is evident by the number of tourists flocking to his shops. 

Laurent, his wife Carole, and their teams pay meticulous attention to every aspect of their craft, from sourcing the products to ageing, presentation and expertise. As an ambassador of raw milk, this cheesemonger offers a wide range of cheeses that will satisfy even the most discerning connoisseurs.  

While you can’t go wrong with any of their offerings, we recommend a Brie Parisien (aged in Parisian caves), Bleu du Nil or a Tomme de Brebis Fermières d’Estive.  

How to get there:  

• 97-99 Rue Saint-Antoine, 75004 Paris → 
• 2 Rue de Lourmel, 75015 Paris → 

Au Lait Cru (18th arrondissement)

Emmanuel Carbonne, Vice President of the Association Fromages de Terroirs, has been dedicated to promoting raw milk products for over 25 years. In July 2019, he opened a shop that primarily focuses on two distinct yet complementary farmhouse origins: Bretagne and Great Britain.  

In his shop on Rue Ordener, he showcases notable traditional British cheeses such as Stichelton or Highfields and unique award-winning Cheddars. However, the real surprise comes from the collection of around twenty organic Breton cheeses made from cow, goat, and sheep milk, including some exclusive gems available only here.  

To complement the cheeses, Emmanuel has curated a small range of artisanal products “made in Breizh”. Some great examples are organic soups, Orgé coffee, tisanes from L’Amante Verte, buckwheat chips and cider. 

How to get there: 114 Rue Ordener, 75018 Paris → 

La Laiterie de Paris (18th arrondissement)

Originally a goat technician before becoming a cheesemaker for various establishments, Pierre Coulon had the somewhat crazy idea of making his own cheese in the capital. For the past five years, he has been sourcing organic cow and goat milk from Normandy and Ile-et-Vilaine.  

Indeed, La Laiterie de Paris might just be the only cheese shop in Paris that actually makes its own cheese. Each week, Pierre and his team produce 800 cheeses, which they carefully age before selling them in the adjoining shop.  

In their shop, they also offer delicious yogurts, several rice puddings, a version of Halloumi and Labneh. In addition to their own products, they also sell a selection of meticulously chosen cheeses from other artisanal producers. 

How to get there: 74 Rue des Poissonniers, 75018 Paris → 

Taka & Vermo (10th arrondissement)

Taka and Vermo are the first syllables of the last names of founders and shop owners, Laure Takahashi and Mathieu Vermorel. After a previous career in consulting (for Laure) and in the wine trade (for Mathieu), they trained under the best in the profession before opening their own shop in October 2015.  

Located in a neighbourhood known for its social diversity, Taka & Vermo offers over 150 varieties of “living” cheeses, with 99% made from raw milk. These “New World” artisans prioritize small-scale producers and respect the seasonality of products.  

In addition, they offer a carefully curated selection of food and drink items that complement their cheeses. Some of our top tips from this shop are Saint-Clément (organic Chèvre) and Ol Sciur (raw goat’s milk cheese from Bergamo, Italy). 

How to get there: 61bis Rue du Faubourg Saint-Denis, 75010 Paris → 

Summary: Old World meets New World Cheese

Without a doubt, Paris is home to some of the best cheese shops in the world. From cheese heritage (Androuet) to new world hipster charm (Taka & Verma), there is certainly something for everyone in this city. 

Whether you’re looking for a specific cheese or just want to explore the world of French cheese, the cheese shops on our list are definitely worth a visit. Don’t forget to pair your cheese with a delicious baguette and a glass of wine for the full French experience! 

What’s your favourite Paris cheese shop? 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. 

cheesescientist.com

The post 10 Best Cheese Shops in Paris (By Arrondissement) appeared first on Cheese Scientist.

In this post, we will briefly summarise this year’s stages. And give you a local artisanal cheese recommendation for each day. 

SEE ALSO: The Cheese Scientist’s archives of Tour de France guides →

Discover France and its neighbours through the Tour de France

Without a doubt, the Tour de France (or Le Tour as the locals affectionately call it) is the ultimate sporting event where physical prowess meets strategy. In addition to the sporting side of things, the annual race truly shines a spotlight on all the regions that it goes through.   

Every year, it inspires millions of viewers around the world to visit the beautiful cities and countryside of France and its neighbouring countries. And one of the biggest draw cards is the local history and food from each city, town and village.   

Where Le Tour is going in 2023

In 2023, the Tour de France will start in Bilbao, Spain on July 1 and end in Paris, France on July 23. It will cover a total distance of 3,404 km and visit all five of France’s mountain ranges: the Pyrénées, the Massif Central, the Jura, the Alps and the Vosges. And the breakdown of the 21 stages will be as follows: 6 flat, 6 hilly, 8 mountain and 1 individual time trial. 

For our cheese lover’s guide to the Tour de France, we will give you a local cheese for each stage. Most of them you should be able to purchase in North America and Australia. However, for some of the smaller batch cheeses, you might just have to visit the area yourself to discover them. So, let’s talk cheese! 

Stage 1: Bilbao > Bilbao

In 2023, the Tour de France kicks off with a medium-mountain stage in Bilbao, Spain. It features five climbs, including the steep Pike Bidea near the end. Undoubtedly, this opening stage will showcase the scenic Basque coastline and countryside. 

Within 50 km’s of the city of Bilbao, you will find two of the DOP (Denominación de Origen Protegida) regions for a stunning Basque cheese called Idiazabal. 

Idiazabal is a pressed cheese made from raw sheep’s milk. It has a dark brown rind and a pale-yellow paste with a few holes. Overall, this cheese has a nutty, buttery and smoky flavour, as it is sometimes smoked with beech or pine wood. 

Idiazabal cheese can be enjoyed on its own or with quince jam, honey or nuts. Moreover, the locals often enjoy it grated over soups or salads. Finally, it pairs well with local red wines, such as Rioja or Navarra. 

Stage 2: Vitoria-Gasteiz > San Sebastián

The second stage is another medium-mountain stage that goes from Vitoria-Gasteiz to San Sebastián, Spain. It has five climbs as well, including the famous Jaizkibel. The stage will pass through some of the most iconic towns and landmarks of the Basque region. 

Less than 100 kms from the coastal city of San Sebastián, you will find the picturesque Roncal Valley. And this region is home to the aptly named DOP cheese Roncal. 

Like Idiazabal, Roncal is a pressed cheese made from raw sheep’s milk. After ageing for 6 months, Roncal develops a complex and pronounced flavour, with hints of lanolin and butterscotch. Moreover, it has a hard, natural rind with patches of blue-grey mould. 

The locals like to eat Roncal cheese as a snack or dessert, with bread, fruit or honey. It can also be used in salads, soups or gratins. And just like Idiazabal, it pairs well with local red wines. 

Stage 3: Amorebieta-Etxano > Bayonne

Stage 3 is a flat stage that crosses the border from Amorebieta-Etxano, Spain to Bayonne, France. This should be a fast and furious day for the sprinters, who will have to contend with some crosswinds and narrow roads along the way. 

The ville d’arrivée for Stage 3 is within a day’s drive of both the Iraty Forest and the Ossau Valley. So, it is no surprise that our local cheese for this stage is Ossau-Iraty AOP! 

You will have noticed a milk trend in the Basque region and Ossau-Iraty is no exception. Indeed, Ossau-Iraty is made from raw sheep’s milk. Wheels of Ossau-Iraty age for at least 80 days and develop a creamy, dense and firm texture. Furthermore, it has a nutty, fruity and herbaceous flavour with a natural rind. 

The French Basque people traditionally enjoy this cheese thinly sliced with cherry paste and bread. Unsurprisingly, it also pairs well with local red wines, such as Madiran or Irouléguy. 

Stage 4: Dax > Nogaro

Next, we have another flat stage that goes from Dax to Nogaro Circuit. Again, this will be a chance for the sprinters to shine, as the stage will finish on a motor racing circuit that offers a wide and smooth road. 

Our ville de départ, Dax, is within 50 kms of the famous Abbaye Notre-Dame de Belloc. And this abbey was the birthplace of a spectacular eponymous cheese in the 17th century. 

Abbaye de Belloc is a semi-hard cheese made from unpasteurised sheep’s milk. It has been made in the abbey by the Benedictine monks for centuries. Wheels of Abbaye de Belloc age for at least four months and have a creamy and dense texture. At that age, they develop a nutty and complex flavour, with a hint of burnt caramel. 

Without a doubt, Abbaye de Belloc cheese is good enough to eat on its own. But you can also pair it with bread, fruit or honey. And serve it with a sweet white wine, such as Pacherenc du Vic-Bilh and Sauternes. 

Stage 5: Pau > Laruns

We are already in the Pyrénées! The first mountain stage of the race starts in Pau and finishes in Laruns. Certainly, it will be a challenging day in the Pyrénées, with two major climbs: Col de Soudet and Col de Marie-Blanque. The stage will end with a descent towards Bielle and a flat section where a sprint among the climbers is possible. 

Tomme de Brebis is a pressed sheep’s milk cheese that has become very popular around the world. But there is one specific version that we want to recommend for this stage. If you will be in Laruns for Stage 5, look for Régis Carrère-Arrouget’s Tomme de Brebis. 

This artisanal cheese has a natural rind that is ochre to brown in colour and an ivory white paste that is smooth and uniform. Overall, its flavour is mild and milky, with a nutty and caramel hint.  

Certainly, the best way to enjoy this farmhouse cheese is with black cherries and cherry paste. Also, you can pour yourself a glass of sweet white wine such as AOC Gaillac or Pacherenc du Vic-Bilh. 

Stage 6: Tarbes > Cauterets-Cambasque

Second day in the Pyrénées as the riders go from Tarbes to Cauterets-Cambasque. This stage will feature three climbs: Col d’Aspin, the legendary Col du Tourmalet and Cauterets-Cambasque. The latter is a summit finish that has never been used before in the Tour. Without a doubt, this steep and irregular climb will test the legs and lungs of the riders. 

A beautiful day trip away from Tarbes will get you to the Bethmale valley. This region in the Ariège department is the birthplace of the first cow’s milk cheese on our 2023 list. 

Bethmale is a pressed cheese made from raw cow’s milk. Its natural rind is golden and sticky. And it has an ivory or yellow paste that is dotted with small holes. Bethmale has a mild and rich flavour, with earthy and mushroomy notes.  

Like the Basque cheeses, Bethmale excels when thinly sliced on a cheese plate. Pair it with cherry paste and a glass of Syrah or Grenache. 

Stage 7: Mont-de-Marsan > Bordeaux

Stage 7 is a flat stage that goes from Mont-de-Marsan to Bordeaux. It will be a welcome relief for the peloton after two hard days in the mountains. The stage will pass through some of the most famous vineyards and châteaux of Bordeaux, and end with a sprint on the banks of the Garonne River. 

The nearby Parc des Causses is home to one of France’s most famous cow milk blue cheeses, Bleu des Causses. 

Bleu des Causses is aged for 3-6 months in natural limestone caves in Gorges du Tarn, which gives it a special aroma and flavour. Overall, Bleu des Causses has a creamy texture with blue veins and a natural rind that is golden and sticky. 

As if often the case with blue cheeses, Bleu des Causses pairs well with sweet accompaniments and beverages. So, my tip is to serve this blue with honey, dark chocolate and a glass of Sauternes. 

Stage 8: Libourne > Limoges

This hilly stage takes us from Libourne to Limoges. It will be a transitional day from the southwest to the centre of France. Today, the stage will have some rolling hills and a few short climbs, but nothing too challenging for the GC (General Classification) contenders. 

Today’s route will take the riders within touching distance of the historic town of Rocamadour. And its most famous product, the eponymous AOP goat milk cheese. 

Rocamadour is a soft white mould cheese made from unpasteurized goat’s milk in the regions of Périgord and Quercy. It has a nutty, goaty flavour and a velvety rind. As a matter of fact, this tiny round is one of the smallest French cheeses to bear an AOP stamp. 

This goat cheese can be eaten young or aged for a stronger taste. The locals enjoy it on hot toast or in a warm goat cheese salad (Salade Chaude).  

Stage 9: Saint-Léonard-de-Noblat > Puy de Dôme

And we’re back in the mountains for Stage 9. Actually, this will be a historic day for the Tour, as it returns to the iconic volcano Puy de Dôme after 35 years of absence. The stage will end with the 13.3 km climb at 7.7% towards Puy de Dôme. 

Since we are in the Auvergne-Rhône-Alpes region, we simply cannot avoid the local blue cheese, Bleu d’Auvergne. Indeed, the Puy de Dôme department is in the AOP production zone for this iconic blue cheese. 

Bleu d’Auvergne is made from cow’s milk and has a creamy and smooth texture with blue-green veins of mould. Moreover, it has a strong aroma and a buttery, spicy, tangy flavour. 

Without a doubt, this cheese is an excellent addition to any cheese board. Having said that, the locals also enjoy it crumbled on top of salads and pasta dishes. Also, it pairs beautifully with a sweet white wine such as Sauternes, green pear and dark chocolate. 

Stage 10: Vulcania > Issoire

We’re very much in volcano country again today. Stage 10 is a hilly stage that starts from Vulcania, a volcanic theme park, and finishes in Issoire, a town with a Romanesque church. The stage will have some ups and downs and a few minor climbs. 

Choosing a single cheese for this stage was really challenging because it is close to so many amazing artisanal cheeses. After a photo finish, we’ve given the win to Salers over Cantal. 

Salers cheese is a semi-hard cheese that comes from the Auvergne region. It is made from the raw milk of Salers cows, which graze on mountain pastures in the summer. Salers has a natural brown rind and a yellow interior with a nutty and spicy flavour. 

As for pairings, you will want to enjoy Salers cheese with a full-bodied red wine, such as a robust Syrah or a bold Cabernet Sauvignon. Furthermore, the cheese is great with beers such as a Dark Ale or a Stout. 

Stage 11: Clermont-Ferrand > Moulins

Stage 11 is a flat stage that goes from Clermont-Ferrand to Moulins. In theory, this should be a calm day for the peloton before the next challenges in the mountains. The stage will cross the plains of the Auvergne region and end with a sprint in Moulins, a town known for its art and history. 

Our ville de départ is only a stone’s throw away from the historic town of Saint-Nectaire and its iconic cheese.  

Saint-Nectaire is a semi-soft cheese that originates from the Auvergne region of central France. It is made from the milk of cows that graze on volcanic pastures. And it has a washed rind with a pungent aroma and an earthy, nutty, mushroomy flavour.  

Unsurprisingly, Saint-Nectaire pairs well with equally robust red wines, such as Bordeaux or Shiraz. Or dark beers, such as Ale or Stout. You cabn also serve it with bread, fruit and nuts. 

Stage 12: Roanne > Belleville-en-Beaujolais

Today we have a hilly stage that will take the riders from Roanne to Belleville-en-Beaujolais. It will be a tricky day for the riders, as they will face some undulating terrain and a few short but steep climbs. The stage will pass through some of the most famous wine-producing areas of France, such as Beaujolais and Mâconnais. 

And you’ve probably guessed it. Our winning cheese for this stage is one that shares its name with an AOP wine, Mâconnais. Indeed, our ville d’arrivée is within 30 kms of the birthplace of this goat milk cheese, Mâcon. 

Mâconnais is made from goat’s milk or a combination of goat and cow milk. It has a soft, creamy, and smooth texture with a salty and tangy flavour and a herbal aroma. Moreover, it has a bloomy rind that may develop blue marks as it ripens.  

No surprises for the pairings here. You simply must enjoy this cheese with a local Beaujolais or Mâconnais white wine. In addition to this, you can also serve Mâconnais cheese with bread and fruit. 

Stage 13: Châtillon-sur-Chalaronne > Grand Colombier (FÊTE NATIONALE)

And we’re in the Alps! This mountain stage goes from Châtillon-sur-Chalaronne to Grand Colombier. It will be a decisive day for the GC battle, as it will feature three tough climbs and a finish on top of the Grand Colombier. This stage will fall on the 14th of July, so watch out for the French riders!

The route of Stage 13 will travel through the designated production zone for one of France’s most recognisable cheeses, Morbier. 

Morbier is a semi-soft cheese that is made from cow’s milk in the Franche-Comté. It gets its name from the village of Morbier, where it was traditionally produced. Morbier has an ivory colour, a creamy texture, and a thin black layer of ash in the middle. This mountain cheese has a mild, nutty, and fruity flavour with a slightly bitter aftertaste.   

Unsurprisingly, Morbier looks stunning as a centrepiece cheese on a cheese plate. Thanks to its iconic line of ash, it is a great conversation starter at gatherings. As for pairings, this pressed uncooked cheese works well with white wines like Sauvignon Blanc and Chardonnay. 

Stage 14: Annemasse > Morzine Les Portes du Soleil

As the riders go from Annemasse to Morzine, it will be another hard day in the Alps. Stage 14 consists of four major climbs: the Col de Cou, Col du Feu, the Col de le Ramaz and Col de Joux Plane. The stage will end with a descent to Morzine, a ski resort that has hosted several Tour finishes in the past. 

A short scenic drive from Morzine will get you to the picturesque commune of Abondance. Of course, this is the birthplace of the first of four Savoyard cheeses on our list, Abondance. 

Abondance cheese is made from the raw milk of cows that graze on rich alpine pastures. Undoubtedly, its most recognisable feature is its flat cylindrical shape and concave edge. Actually, this pressed cheese packs quite a punch with a bold barnyard aroma and fruity, nutty and buttery flavour. 

Our favourite way to enjoy this mountain cheese is to melt it in a traditional Savoyarde dish called Berthoud. 

Stage 15: Les Gets Les Portes du Soleil > Saint-Gervais Mont-Blanc

A third day in the Alps sees the riders go from Les Gets to Saint-Gervais Mont-Blanc. It will be the queen stage of the race, with four categorised climbs: Col de la Forclaz de Montmin, Col de la Croix Fry, Côte des Amerands and Saint-Gervais Mont-Blanc. 

The winning cheese for Stage 15 is another classic from Savoie, Beaufort. Actually, Saint Gervais is only a 20-minute drive away from Praz-sur-Arly, an approved commune for Beaufort production. 

Beaufort is made from unpasteurized cow’s milk and has a firm, creamy and smooth texture. Typically, local affineurs age their Beaufort wheels from 4 to 24 months. And the flavour varies depending on the season and the type of pasture where the cows graze.  

When it comes to pairings, Beaufort cheese is best enjoyed with full-bodied white wines, such as Chardonnay or Viognier. Also, this cheese is delicious when used in Savoie’s take on Fondue. 

Stage 16: Passy > Combloux

After a day’s rest, the riders will face the only time trial of the race. The stage will cover 22 km and include one categorised climb: the Côte de Domancy. The stage will finish in Combloux, a village that overlooks Mont Blanc. 

The route will travel through the heart of Reblochon country. Indeed, the towns of Passy, Combloux and Sallanches are all within the approved production zone for this classic Savoyard cheese. 

Reblochon is a pressed uncooked cheese with a delicate washed rind. Local artisans make it with exclusively raw milk. As it ages, the cheese develops a creamy paste and has a mild fruity flavour. 

While Reblochon can be served on a cheese plate, the locals mostly enjoy it cooked in a traditional dish called Tartiflette. Tartiflette is a warming winter gratin of potatoes, bacon, onions and cheese. 

Stage 17: Saint-Gervais Mont-Blanc > Courchevel

Riding from Saint-Gervais Mont-Blanc to Courchevel will be a short but intense day in the mountains. Indeed, this stage includes four climbs: Col des Saisies, Col de Roselend, Côte de Longefoy and Col de la Loze. The latter is a steep and steady climb that will favour the pure climbers. And will mark this year’s highest point in the race with the Souvenir Henri Desgrange.

Stage 17 will travel through the approved zone of production for our fourth and final cheese from Savoie, Tomme de Savoie. Unlike the first three cheeses, Tomme de Savoie does not have an AOP stamp but is still geographically protected by an IGP (Indication Géographique Protégée). 

Tomme de Savoie is a semi-soft cheese that is made from raw cow’s milk. This mountain cheese has a beige paste with irregular eyes and a thick brownish-grey rind. Furthermore, Tomme de Savoie has a mild, grassy, nutty, and mushroomy flavour with a barnyardy and earthy aroma. 

If you’re French, you have cheese with every meal. And, in Haute-Savoie, Tomme de Savoie is the ultimate breakfast cheese. Enjoy it sliced with a warm baguette and a hot cup of coffee.  

Stage 18: Moûtiers > Bourg-en-Bresse

This hilly stage will be a transitional day that will take the riders from the Alps to the Jura. The stage will have some rolling hills and a few short climbs, but nothing too demanding for the GC contenders. 

During Stage 18, the riders will travel through the zone of production of another IGP cheese, Saint-Marcellin. 

Saint-Marcellin is a soft white mould cheese that is made from cow’s milk in the Isère region. It has a creamy and fluffy texture with a white paste and a wrinkly rind. Moreover, its flavour is mild, fruity and nutty with a pleasant aroma.  

In this part of France, you can buy a ripe version of this cheese in a small terracotta dish. Without a doubt, the best way to enjoy Saint-Marcellin is to spread it on a warm crunchy baguette.  

Stage 19: Moirans-en-Montagne > Poligny

This flat stage starts from Moirans-en-Montagne, a town known for its wooden toy museum, and finishes in Poligny. It should be a relaxed day for the peloton before the final showdown in the mountains.  

The ville d’arrivée is famous for its cheesemaking academy and La Maison du Comté. So, we have a clear winner for this stage: Comté! 

Comté is a pressed cheese made from unpasteurized cow’s milk. The raw milk comes mainly from Montbéliarde or French Simmental cows, that graze on rich, diverse pastures. Comté cheese has a nutty, buttery and fruity flavour that varies depending on the season and the ageing time. 

Comté pairs well with white wines, such as Chardonnay or Jura, or red wines, such as Pinot Noir or Beaujolais. It can also be served with bread, fruit, nuts and honey. 

Stage 20: Belfort > Le Markstein Fellering

This medium mountain stage will present one last chance for the climbers to make a difference in the GC. Indeed, it will feature five climbs: Ballon d’Alsace, Col de la Croix des Moinats, Col de Grosse Pierre, Petit Ballon and Col du Platzerwasel.

When you think of Alsace and the Vosges, there is one cheese that always stands tall. And that is Munster! 

Munster is a soft washed rind cheese that is made from cow’s milk in the Vosges region. Without a doubt, it is one of France’s most robust smelling cheeses. However, its flavour is still quite mild and savoury, with hints of beef broth and yeast. 

Like most robust washed rind cheeses, Munster pairs well with bold wines such as Gewurztraminer. You can also enjoy it with a pint of Belgian Brown Ale. 

Stage 21: Saint-Quentin-en-Yvelines > Paris Champs-Élysées

As always, the final stage of Le Tour will cross the finish line on the Champs-Élysées. It will be the traditional finale of the Tour, with a festive atmosphere and, most likely, a sprint on the most famous avenue in the world. The stage will pass through some of the most iconic landmarks of Paris, such as the Eiffel Tower, the Arc de Triomphe and the Louvre. 

During the stage, the procession will go through the Hauts-de-Seine department. This part of Île-de-France is home to one of France’s most famous cheeses, Brie de Meaux. 

While Brie is not a protected name in the European Union, there are two French Brie cheeses that bear an AOP stamp. Those are Brie de Melun and Brie de Meaux. The latter is a raw cow milk cheese originating from Meaux in the historical region of Brie. It has a white mould rind, a creamy paste and buttery flavour with notes of mushroom. 

This wonderful soft cheese has so much depth of flavour that it can be served on its own. The rind is edible and is packed with flavour. So, don’t leave it behind! If you do want to add some pairings, a warm crunchy baguette is a good starting point. As for beverages, choose a fresh white wine like Chardonnay or Chinon. And be sure to avoid red wines! 

Where will you be watching the Tour de France from in 2023?

Thank you for reading our cheese lover’s guide to the Tour de France 2023. Where will you be watching the tour from this year? Will you be on the side of the road? Or glued to your TV screen even at ungodly hours? Let me know in the comments. 

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 Cheese Lover’s Guide to the Tour de France 2023 appeared first on Cheese Scientist.

SEE ALSO: Our archive of the best cheese shops around the world →

New York City & Cheese

New York City is located in the north-eastern United States, and is one of the country’s most populous cities. It is made up of five boroughs: Brooklyn, Queens, Manhattan, the Bronx, and Staten Island. The city is known for its diverse culture, including its food scene, which draws influences from all over the world. 

New York has a long history of cheese, dating back to the 17th century when Dutch settlers brought their cheesemaking traditions to the area. In the late 1800s, Italian immigrants began producing cheese in the region. By the early 1900s, New York City was home to numerous cheese shops and dairy farms. 

List of 10 Best Cheese Shops in NYC

Today, the city’s cheese scene continues to thrive, with a range of artisanal cheese shops offering unique and delicious products. We’ve got 10 of the best for you! 

1. Murray’s Cheese (Greenwich Village)

We have to start with NYC’s most famous cheese shop. Murray’s Cheese Shop is a cheese store located in Greenwich Village, Manhattan. It was founded in 1962 by Murray Greenberg. In 2017, Kroger (the largest supermarket chain in the United States) acquired the company. 

Presently, Murray’s Cheese Shop sells a wide selection of artisanal cheeses from around the world, as well as charcuterie and other gourmet products. Furthermore, they offer cheese classes, pairing events and cheese of the month club subscriptions.  

Their signature cheese is the “Murray’s Cave Aged Stockinghall Cheddar”, which is aged in Murray’s Natural Rind Cave. Without a doubt, this cheese shop has become a landmark in the Greenwich Village community and a must-visit destination for cheese lovers in NYC. 

How to get there: 254 Bleecker St, New York, NY 10014 →

2. Bedford Cheese Shop (Gramercy Park)

Bedford Cheese Shop was established in 2003 on Bedford Avenue in Williamsburg, Brooklyn, by Jason Scherr and Jason Jeffries. Their aim was to provide their neighbourhood with high-quality cheese. The shop’s success led to the opening of a second location in the Gramercy Park neighbourhood of Manhattan in 2012.  

Currently, the shop is solely operating in Gramercy Park and remains committed to being a bridge between cheesemakers and their customers. Moreover, their cheesemongers uphold the old-world traditions of mongering, sharing their expertise on cheese making, care and ripening. As well as the history, origins, and nuances of the cheeses.  

If you’re looking for something a little bit more adventurous, this is the shop to go to! Be sure to look out for Spain’s Torta del Casar which makes an appearance seasonally in their cheese cabinet. 

How to get there: 229 Bedford Ave, Brooklyn, NY 11211 → 

3. Di Palo’s Fine Foods (Little Italy)

Next, we have Di Palo’s Fine Foods, a historic Italian specialty store located in Little Italy, Manhattan. It was founded in 1910 by Savino Di Palo and is now run by his great-grandchildren.  

Di Palo’s Fine Foods offers a vast selection of high-quality Italian cheeses, cured meats, olives, oils, and other gourmet products imported directly from Italy. They pride themselves on providing personalized service to their customers, offering tastings and pairing advice. 

Undoubtedly, the locals see this shop as a prime destination for Mozzarella and Ricotta. Di Palo’s Fine Foods has become a landmark in the Little Italy community.  

How to get there: 200 Grand St, New York, NY 10013 → 

4. Casa Della Mozzarella (The Bronx)

Casa Della Mozzarella is a famous Italian cheese store located in the Bronx. It was founded in 1980 by Orazio Carciotto, who immigrated to the United States from Sicily. Casa Della Mozzarella specializes in handmade Mozzarella, Ricotta and other Italian cheeses made fresh on-site every day.

They also offer a selection of cured meats, olives, and other Italian specialty products. Casa Della Mozzarella has become a favourite among locals and has been featured in numerous food publications, including The New York Times and Food & Wine magazine. 

How to get there: 604 E 187th St, Bronx, NY 10458 → 

5. Saxelby Cheesemongers (Lower East Side)

Saxelby Cheesemongers is a cheese shop located in the historic Essex Market. It was founded in 2006 by the late Anne Saxelby. Actually, Anne started her career at Murray’s Cheese before opening her own shop.  

Saxelby Cheesemongers specialise in American artisanal cheeses, sourced from small-scale producers across the country. In fact, the only imported cheese they sell is Parmigiano Reggiano because there simply is no other cheese like it.

Importantly, this unique destination cheese shop shines a spotlight on local women cheesemakers. When you visit, be sure to grab a Kunik, Marieke Premium Gouda or Swallow Tail Tomme. 

How to get there: 75 9th Ave, New York, NY 10011 → 

6. BKLYN Larder (Brooklyn)

BKLYN Larder is a specialty food store located in Park Slope, Brooklyn. It was founded in 2009 by Francine Stephens and Andrew Feinberg, the owners of the popular Brooklyn restaurant Franny’s. In 2017, Brooklyn local Mandy Wynn took over the reins. 

BKLYN Larder offers a curated selection of artisanal cheeses, with a focus on small-scale producers and sustainable agriculture. Their cheese selection includes both domestic and imported varieties, with a particular emphasis on Italian and French cheeses.

Our top tip is to ask for a local cheese like Four Fat Fowl St. Stephen or Tulip Tree Foxglove. In addition to this, they also have their own brand of Marinated Feta that is to die for! As well as their cheese counter, BKLYN Larder also offers catering services and hosts regular cheese and wine classes. 

How to get there: 228 Flatbush Ave, Brooklyn, NY 11217 → 

7. Zabar’s (Upper West Side)

Zabar’s is an iconic gourmet food emporium located on the Upper West Side of Manhattan. The store was founded in 1934 by Louis Zabar and has been family-owned and operated for three generations.  

Today, Zabar’s offers a wide selection of high-quality food products, including cheese, smoked fish, meats, coffee, and baked goods. Their cheese department features artisanal cheeses from around the world, including rare and hard-to-find varieties.

While they have an impressive range of imported European cheeses, you will want to ask for some of the local favourites. Our wish list includes Bayley Hazen Blue, Tapping Reeve and Grafton Village Cheddar. 

How to get there: 2245 Broadway, New York, NY 10024 → 

8. French Cheese Board (Nolita)

With its chic monochrome design, French Cheese Board is without a doubt the most aesthetic destination on our list. The French organisation CNIEL owns and operates this little slice of France in NYC’s Nolita. 

Unlike the other shops in our top 10, the French Cheese Board exclusively sells French cheese. Indeed, they offer a wide selection of artisanal French cheeses, ranging from creamy Brie Fermier to pungent Epoisses de Bourgogne. 

French Cheese Board also offers educational classes and events where customers can learn about the history and production of French cheeses. As well as participate in cheese tastings and pairings. Overall, French Cheese Board is a must-visit for anyone who loves French cheeses and wants to experience a bit of Parisian culture in the heart of New York City. 

How to get there: 56 Spring St, New York, NY 10012 → 

9. Astoria Bier & Cheese (Queens)

Astoria Bier & Cheese is a multi-faceted establishment that functions as a beer bar, sandwich café and cheese counter. Owner Yang Gao opened the Broadway location in 2012 to fill a gap in the Astoria community’s limited cheese and beer selection.  

Astoria Bier & Cheese’s flagship store still attracts a diverse clientele and is buzzing with neighbourhood energy. The store’s brightly lit cheese and charcuterie cases display a range of delicious offerings. This includes their signature cheese, Ewephoria, an aged, amber, sheep’s milk Gouda. 

During your visit, you will want to try out one of their beer and cheese pairing plates. Typically, those feature four different cheeses matched with a range of local beers. 

How to get there: 3414 Broadway, Astoria, NY 11106 → 

10. Eataly (Flatiron)

Eataly is an Italian marketplace and food hall located in the Flatiron District of Manhattan. It was founded in 2007 by Oscar Farinetti, an Italian entrepreneur, with the aim of promoting Italian cuisine and culture.  

Oscar Farinetti conceptualized the idea of Eataly in November 2002, which he sketched on a piece of paper. The core concept was straightforward: to provide a one-stop destination for high-quality, sustainably sourced Italian food at affordable prices for everyone. The aim was also to celebrate Italian biodiversity, and create an informal, natural, and unpretentious atmosphere for people to eat, shop, and learn.  

Eataly also offers several dining options, including restaurants, cafes, and wine bars, as well as cooking classes, events and workshops. You won’t go wrong with any of their traditional Italian cheeses. But if you’re wanting something extra special, seek out the Quadrello di Bufala or Piave Stravecchio. 

How to get there: Flatiron District, 200 5th Ave, New York, NY 10010 → 

Summary: A focus on artisanal cheese

Thank you for reading our post on the best cheese shops in New York City. As you can see, our list includes some of the most famous shops (Murray’s). And also, some lesser-known destinations like Astoria Bier & Cheese. 

But one thing that unites all of them is their focus on artisanal cheese, educated cheesemongers and customer experience. What’s your favourite cheese shop in the Big Apple? 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. 

cheesescientist.com

The post 10 Best Cheese Shops in New York City (By Neighbourhood) appeared first on Cheese Scientist.