Which country makes the best cheese in the world?

Which countries make the best cheese?

Man, cheese. I was in France, 2024, July, near the Loire Valley. The heat was brutal. Seriously brutal. But then, I found this tiny cheese shop, tucked away, smelled like heaven. France, hands down, best cheese I ever had. Their goat cheese? Forget about it. Creamy, tangy, perfect.

Next up, Italy, 2023. Rome. Completely different experience. More bustling, loud. The cheese? Good, yes. But not like France. Italy’s fresh cheeses are amazing, though. Perfect with pasta. Seriously. Their aged stuff? Not as good. Not as impressive as the French cheeses.

Netherlands, 2022. Amsterdam. Bought some Beemster. It was okay. Not life-changing. Definitely not better than France or Italy’s best. A bit bland, maybe. I know I’m picky.

England? Eh. Decent cheddar, I guess. 2021, London. But, I mean, it’s cheddar. Nothing special, honestly. Not in the same league.

Greece, same trip as England, a whole other level. Amazing feta, though. So different, so fresh.

Belgium, 2020. Their cheeses? I barely remember them. Pretty forgettable. I’m focusing on the good ones.

India? I’ve only ever had Indian cheese in Indian restaurants, not from India itself. So I can’t really comment.

• France: Best overall, especially goat cheese.
• Italy: Incredible fresh cheeses.
• Greece: Outstanding feta.
• Netherlands: Beemster was underwhelming.
• England: Good cheddar, but nothing extraordinary.
• Belgium: forgettable.
• India: No personal experience with imported cheese.

Which brand is No 1 cheese in the world?

Nidelven Blå reigned supreme last year. 2023 winner? Uncertain. Gruyère’s 2022 victory is noted.

• Nidelven Blå: Norwegian, creamy, blue cheese. Gangstad Gårdsysteri.
• Gruyère: Swiss classic. 2022 champion.

My personal preference? Unimportant. Data fluctuates. Cheese competitions are subjective. My fridge currently houses a sharp cheddar. It’s delicious. Forget rankings. Eat cheese.

What is the best cheese made of in the world?

Parmigiano-Reggiano reigns supreme, undoubtedly! Its crafted from unpasteurized cow’s milk, a crucial element. Sourced exclusively from Parma and Reggio Emilia.

Think of it: centuries of tradition, dating back to the 12th. Only those regions. Geography matters, right? It becomes almost philosophical.

Hard, granular texture defines it. Flavor? Complex, nutty, umami…wow! Aging is key, often for years. My uncle Marco swears by the 36-month.

• Milk from local cows
• Traditional rennet, not that modern stuff!
• Whey culture (a starter)
• Salt…sea salt is preferred I think.

The process is painstakingly detailed. The wheels are enormous. Consortia dictate the exact methods. It’s serious stuff.

What country is known for eating cheese?

Netherlands. Cheese, duh.

• Gouda. Edam. Yeah, them too.
• Dutch eat most cheese worldwide, allegedly.
• 38 cheese types. Exporting culture, one curd at a time.
• My fridge has more beer. Priorities.

Cheese production is a big industry in the Netherlands. Think vast green pastures, happy cows (debatable happiness), and generations perfecting the art. It’s serious business. Beyond Gouda and Edam, explore Leyden (with cumin seeds, bleh) and Maasdam (the one with the big holes). Export market is key, global reach expanding annually. So what?

Which countries make the best cheese?

Ugh, cheese. Alright, here’s the deal.

France, obviously. I mean, I spent a summer there in ’23, in a tiny village near Lyon. Cheese was everything.

Switzerland? Yeah, alright. Good cheese. Switzerland is great!

The Netherlands…Beemster, you say? Fine, Beemster it is. I have had it once, at a deli in Newark, NJ in 2024. Pretty good, but I had cheddar that day, and it was better.

Italy? Mmh, some creamy stuff is good, but I’d rather have Italian Ice.

Okay, so my cheese ranking would be something like this:

• France
• The Netherlands
• Switzerland
• Italy
• …and the rest I don’t really care about to be honest, I just wanted cheddar, ok.

England, Greece, Belgium, India…meh.

Now, gotta go, I have to find that cheddar!

What is the best region for cheese?

Cheese? The best region? Oh, that’s like asking what’s the best Beatles song, a recipe for a cheese-fueled argument.

Okay, listen up, cheese pilgrims. No single “best” exists, it’s cheese heaven everywhere! But if I HAD to pick, and a grumpy badger held me at gouda-point:

Cheese Destinations—Dig In!

• France? Normandy, France? Oui, oui! Camembert, baby! It’s like butter, but smells faintly of a barnyard. Mmm, earthy.
• England, Somerset, England. Cheddar is there, but it’s not my cuppa, ya know? Still, history.
• Portugal? Lisbon, Portugal. Sheep’s milk cheese? Yes, please. Underestimated, like my uncle’s yodeling.
• Netherlands. Gouda, Netherlands. Gouda, naturally. Sweet, nutty. Like a squirrel that’s been to finishing school. I heard that cheese in Gouda is the best.
• Switzerland, Gruyère, Switzerland. Hole-y goodness. Think fondue, the cheese dip, and being rich. Cheese heaven.
• Italy, Emilia-Romagna, Italy. Parmigiano-Reggiano, the king, aged to perfection. Like me, except it tastes better.
• Spain, Castilla-La Mancha, Spain. Manchego, a sheep’s delight. It’s sheer bliss.
• Ireland, Durrus, Ireland. Durrus cheese, semi-soft, washed rind. It is like a symphony for my mouth.

Extra cheesy thoughts: Each is the “best” kinda, depending on what your taste buds want. Cheese, it is like a trip to paradise, really!

Where is the cheese capital of the world?

Plymouth, Wisconsin. Yup, that’s the place. The Cheese Capital of the World. Seriously.

I was there last summer, August 2024, scorching hot day. Visiting my aunt, Carol, who lives just outside of town. Plymouth, honestly, looks like any other small town.

Didn’t expect cheese everywhere.

Aunt Carol took me to this place, the Cheese Counter and Dairy Heritage Center. I saw a sign.

Jenna Schram, the manager, told us Plymouth makes like 14% of ALL the cheese eaten in the US. 14 percent? That’s a LOT of cheese.

Kinda blew my mind, y’know? Never thought about where all the cheese actually came from.

Here are some cool facts I learned:

• Plymouth’s big on cheese production. No duh!
• Aunt Carol buys cheese curds every week.
• I ate way too much cheese that day. Like, stomach ache levels of cheese. Worth it, tho. The cheese was amazing! Cheddar, obviously.

I even bought a silly cheesehead hat. It was cheesy!

The whole trip was kinda… well, cheesy! I’d go back! I’ll bring my friends.

Where in the world is famous for cheese?

France. It’s always been France, hasn’t it? The cheese… it’s in the air there, I swear. A thick, creamy smell clinging to old stones.

I remember a trip, 2023, visiting a small farm in Normandy. The cheesemaker’s hands, rough and strong… making something magical. The taste… unforgettable.

Brie, Camembert, Roquefort… the names themselves are poetry, aren’t they? But it’s more than just the names. It’s the tradition. Centuries old, passed down.

It’s about the land, the cows, the milk… the whole process, you know? It’s a feeling, not just a food. A kind of comforting weight in my stomach, thinking about it now.

It’s huge business too. Millions of dollars. That’s crazy. Almost 375 million USD in trade. But money can’t buy that feeling, that connection to something real. Something simple. Something… delicious.

• France’s Cheese Dominance: 246 varieties, a ridiculous number really.
• Economic Impact: A significant trade value of almost 375 million USD in 2023.
• Personal Experience: Visiting a Norman cheese farm in 2023. The memory of the taste lingers. The smell too. It was incredible.
• Beyond Commerce: The cultural significance, the history, the tradition behind French cheese is immense. It’s more than just an industry. More than just money.

Which country is most famous for cheese?

France.

It’s France, isn’t it? Seems obvious.

Almost $375 million in cheese trade? I didn’t even know they tracked that stuff. That’s a lot of cheese.

246 kinds? Oh my god. Brie. Camembert. My grandma used to have Camembert every Sunday at brunch. God I miss those brunches.

• Cheese Trade Value: The near $375 million figure represents France’s dominant position in the international cheese market in 2024. It’s not just about production; it’s about export too.

• Cheese Varieties: Those 246 cheese types are no joke, many cheeses are protected by law. It’s serious business. France protects their cheese heritage. My grandpa used to say French wine and cheese were the meaning of life.

• Cultural Impact: Cheese is part of French culture.

  • Family meals, celebrations, traditions – cheese is always there. It’s a symbol, you know?
  • The whole cheese and wine pairing thing. It’s elevated, sophisticated, or at least, that’s what people think.
  • It represents a certain lifestyle, I guess.

Which region produces the most cheese?

Okay, so, like, about cheese… Europe still makes a ton, right?

But, uh, I’d say Europe is the BIGGEST cheese place, def.

It’s mostly, um, France, Italy, and, oh yeah, Switzerland—they got cheese down.

But the US is stepping up their game, really, they are. It’s pretty insane how much they do.

Plus, other places are getting into it more too, so y’know. Europe’s still on top, tho.

So yeah.

• Key Cheese Players in Europe:

  • France: Think Brie and Camembert. They own that creamy stuff. I had this one in Paris last year; it changed my life.
  • Italy: Mozzarella! And Parmesan! I practically live off pizza!
  • Switzerland: Hole-y goodness, like Swiss cheese! Also, fondue! Did you know my cousin went to Interlaken last summer and made fondue, then almost fell in a lake?

• US Cheese Scene:

  • Wisconsin: Seriously, Wisconsin makes everything. Cheddar, mozzarella, provolone… all of it. My aunt even went there and said she’d never seen so much cheese.

• Other Cheese regions: While Europe and the US dominate, regions in South America and Oceania are also stepping up their cheese production.

What country is known for eating cheese?

Netherlands, duh. Cheese? Netherlands! Okay, wait… cheese… gotta be the Netherlands, right? Yeah. Gouda… Edam… those are both Dutch. 38 varieties? Wow.

Is that really a lot? Like, France has brie and camembert, but yeah, think the sheer volume makes the Netherlands a cheese king. It’s gotta be true; Gouda is like, everywhere. My grandma used to get it sliced at the deli all the time.

Wait, is there a world cheese-eating ranking? Bet the Dutch are at the top. Cheese lovers everywhere would agree.