Cheeses from Around the World and How They Are Made

By Nurture Culture | 01/13/2025

Cheese is one of the oldest and most diverse foods in the world, with hundreds of varieties made from different types of milk, including cow, goat, and sheep. Here’s a list of some of the most famous cheeses from around the world, how they are made, the type of milk used, their health benefits, and where they are most commonly consumed. Cheese offer substantial nutritional value, including high levels of protein, calcium, and beneficial fats, though it’s important to consume them in moderation due to their calorie and sodium content.

1. Cheddar

Milk Type: Cow
How It’s Made: Cheddar cheese is made by cutting curds, then pressing them to expel whey. It’s usually aged from 3 months to several years, developing a sharp, nutty flavor as it ages.
Health Benefits: High in calcium and protein, cheddar also provides vitamin B12, phosphorus, and riboflavin. It’s a good source of healthy fats.
Where It’s Most Consumed: United States, United Kingdom, Canada, Australia.

2. Brie

Milk Type: Cow (sometimes goat’s milk)
How It’s Made: Brie is a soft, creamy cheese with a white bloomy rind. The curd is gently heated, and a bacterial culture is added to acidify the milk before rennet is introduced to form curds.
Health Benefits: Contains vitamin A, calcium, and protein. Its creamy texture is due to its high fat content, which can provide healthy fats in moderation.
Where It’s Most Consumed: France, United States, Canada, United Kingdom.

3. Feta

Milk Type: Sheep (sometimes goat’s milk)
How It’s Made: Feta is a brined cheese typically made from sheep’s milk. The curds are cut and salted before being placed in brine to age. It has a crumbly texture and tangy flavor.
Health Benefits: Feta is lower in fat than many other cheeses and is a good source of calcium, protein, and vitamins like B12. The brine helps preserve it while adding sodium.
Where It’s Most Consumed: Greece, Turkey, Balkans, Middle East.

4. Parmesan (Parmigiano-Reggiano)

Milk Type: Cow
How It’s Made: Parmesan is made by heating milk and adding rennet to form curds, which are then pressed. The cheese is aged for 12-36 months, developing its hard, granular texture and complex flavor.
Health Benefits: Rich in protein, calcium, and phosphorus. It’s also lower in fat compared to many other cheeses, making it a good option for those seeking a more balanced diet.
Where It’s Most Consumed: Italy, United States, United Kingdom, Argentina.

5. Mozzarella

Milk Type: Buffalo (traditionally), Cow (more commonly)
How It’s Made: Mozzarella is a fresh cheese made by curdling milk with rennet, then kneading the curds into a smooth, elastic texture while soaking in hot water.
Health Benefits: Mozzarella is low in sodium and fat, high in protein and calcium. It’s great for heart health when consumed in moderation.
Where It’s Most Consumed: Italy, United States, Brazil, Canada.

6. Gouda

Milk Type: Cow (sometimes goat’s milk)
How It’s Made: Gouda is made by heating curds and then pressing them. The cheese is typically aged for several months, giving it a mild, sweet flavor. Aged gouda has a firmer texture and more complex taste.
Health Benefits: Gouda is a good source of calcium and vitamin K2, which is beneficial for bone health. The fat content also provides energy and aids in vitamin absorption.
Where It’s Most Consumed: Netherlands, United States, Germany, Belgium.

7. Camembert

Milk Type: Cow
How It’s Made: Camembert is a soft cheese that undergoes a similar process to brie. It’s inoculated with mold (Penicillium camemberti) to create the white rind, and then ripened for several weeks to develop its creamy texture.
Health Benefits: High in calcium, protein, and B vitamins. Its creamy consistency is also good for heart health when eaten in moderation.
Where It’s Most Consumed: France, United Kingdom, United States.

8. Roquefort

Milk Type: Sheep
How It’s Made: Roquefort is a blue cheese made by adding Penicillium roqueforti mold to the curds, which are then aged in caves. The cheese has distinctive veins of blue mold running through it.
Health Benefits: High in protein and calcium, Roquefort is also rich in beneficial probiotics due to the mold cultures used. It’s a good source of vitamin A.
Where It’s Most Consumed: France, United States, United Kingdom.

9. Manchego

Milk Type: Sheep
How It’s Made: Manchego is made by curdling sheep’s milk and pressing the curds into molds. The cheese is aged for several months to develop a firm, slightly tangy texture.
Health Benefits: High in protein, calcium, and vitamins A and D, it helps promote bone health and muscle function. It’s also a good source of conjugated linoleic acid (CLA), which may support fat loss.
Where It’s Most Consumed: Spain, United States, Mexico.

10. Ricotta

Milk Type: Cow, Sheep, Goat
How It’s Made: Ricotta is made by reheating the whey leftover from other cheese-making processes, causing the proteins to coagulate and form curds. It is a soft, creamy cheese with a mild flavor.
Health Benefits: Ricotta is high in calcium and low in fat, especially when made with part-skim milk. It is a good source of protein and can be a heart-healthy option.
Where It’s Most Consumed: Italy, United States, Australia, Brazil.

11. Halloumi

Milk Type: Sheep, Goat, Cow
How It’s Made: Halloumi is a semi-hard cheese made by heating milk, curdling with rennet, and pressing the curds into a block. The cheese is then traditionally brined.
Health Benefits: Halloumi is rich in protein and calcium. It also has a high salt content, so it should be consumed in moderation to manage sodium intake.
Where It’s Most Consumed: Cyprus, Greece, Turkey, Middle East.

12. Chèvre

Milk Type: Goat
How It’s Made: Chèvre is made by curdling fresh goat’s milk, and it typically has a soft, creamy texture. It’s usually consumed fresh but can be aged. The cheese may be flavored with herbs or spices.
Health Benefits: Goat cheese is easier to digest than cow’s cheese and is lower in lactose. It’s a good source of protein, calcium, and healthy fats.
Where It’s Most Consumed: France, United States, Canada, Spain.

13. Cotija

Milk Type: Cow
How It’s Made: Cotija is a hard, crumbly cheese that is made by pressing cow’s milk curds and then aging them for a few months to develop a salty flavor.
Health Benefits: Cotija is high in calcium and protein. It’s commonly used as a topping, adding flavor and texture with small amounts.
Where It’s Most Consumed: Mexico, United States, Central America.

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