The most popular types of cheeses vary by region, culinary use and cultural preference, but several stand out globally due to their widespread consumption, versatility and distinct flavours.
Cheddar
Origin: England
Type: Hard, aged cow’s milk cheese
Flavour: Ranges from mild and creamy to sharp and tangy, depending on aging (from a few months to several years).
Uses: Sandwiches, burgers, macaroni and cheese, cheese boards, and grating for cooking.
Popularity: One of the most produced and consumed cheeses globally, especially in the U.S., U.K., and Canada. Its versatility and range of flavors make it a household staple.
Mozzarella
Origin: Italy
Type: Soft, fresh cow’s milk cheese (buffalo mozzarella uses water buffalo milk)
Flavor: Mild, milky and slightly tangy with a stretchy, melty texture.
Uses: Pizza, lasagna, caprese salads and string cheese.
Popularity: The go-to cheese for pizza, making it a global favorite, particularly in the U.S. and Italy. Fresh mozzarella is prized in Mediterranean cuisines.
Parmesan (Parmigiano-Reggiano)
Origin: Italy
Type: Hard, granular cow’s milk cheese, aged 12-36 months or more.
Flavour: Nutty, savory and umami-rich with a crystalline texture.
Uses: Grated over pasta, risottos, soups, or shaved onto salads and charcuterie boards.
Popularity: A staple in Italian cuisine and widely exported. Its intense flavor makes it a favorite for cooking and finishing dishes.
Brie
Origin: France
Type: Soft, bloomy-rind cow’s milk cheese
Flavour: Creamy, buttery and slightly earthy with a mild to pungent rind.
Uses: Cheese boards, baked with fruits or nuts or spread on bread.
Popularity: A favourite in France and globally for its luxurious texture and pairing versatility, especially with wine.
Gouda
Origin: Netherlands
Type: Semi-hard to hard cow’s milk cheese, aged from weeks to years.
Flavour: Young Gouda is mild and creamy; aged Gouda is caramel-like, nutty, and crystalline.
Uses: Sandwiches, cheese platters or melted in dishes.
Popularity: Widely consumed in Europe and the U.S., valued for its range of flavors based on aging.
Swiss (Emmental)
Origin: Switzerland
Type: Hard cow’s milk cheese with characteristic holes.
Flavour: Nutty, slightly sweet and mild.
Uses: Fondue, sandwiches, and melting in dishes like Swiss cheese on burgers.
Popularity: Iconic for its appearance and melting properties, popular in the U.S. and Europe.
Cream Cheese
Origin: United States
Type: Soft, fresh cow’s milk cheese
Flavour: Mild, tangy and creamy.
Uses: Bagel spreads, cheesecakes, dips and frostings.
Popularity: A breakfast and baking staple in the U.S., with growing global use in desserts.
Feta
Origin: Greece
Type: Soft, brined sheep’s or goat’s milk cheese (or a mix).
Flavour: Salty, tangy and crumbly.
Uses: Greek salads, pastries or crumbled over dishes.
Popularity: Essential in Mediterranean cuisines and increasingly popular globally for its bold flavor.
Blue Cheese (e.g., Roquefort, Gorgonzola, Stilton)
Origin: France, Italy, England
Type: Semi-soft cow’s, sheep’s or goat’s milk cheese with blue-green mold veins.
Flavour: Sharp, pungent and salty.
Uses: Dressings, salads, cheese boards or paired with fruits and wines.
Popularity: Prized by cheese enthusiasts for its bold taste, especially in Europe and the U.S.
Ricotta
Origin: Italy
Type: Soft, fresh whey-based cheese (cow’s, sheep’s or goat’s milk).
Flavour: Mild, slightly sweet, and creamy.
Uses: Lasagna, cannoli, cheesecakes or as a spread.
Popularity: Common in Italian cooking and gaining traction in global cuisines for its versatility.
Trends
Cheddar and mozzarella dominate global production due to their use in processed foods and fast food (e.g., pizza and burgers).
Cheeses like Parmesan and Brie are tied to specific culinary traditions, while feta and mozzarella are integral to Mediterranean diets.
Soft and fresh cheeses (mozzarella, cream cheese) are favoured for convenience, while aged cheeses (Cheddar, Parmesan) are valued for depth of flavour.
Western cheeses like Cheddar and Swiss are now popular in Asia, while feta and ricotta are gaining ground in non-Mediterranean markets.