TasteAtlas has released a list of World’s 100 Best Cheeses; find out if your favourites made it

Food enthusiasts worldwide wait with bated breath for TasteAtlas to drop their list of best foods in each category, and understandably so – every item on the list deserves the hype. This time, their spotlight is on cheese and we are pumped.

From 1,378 cataloged cheeses and 24,296 valid user ratings, TasteAtlas came out with top 100 cheeses in the world with the best average rating. Here’s top 10 from the list that you should definitely check out:

Parmiggiano Reggiano

Parmigiano Reggiano is made from raw, semi-skimmed cow milk and is known for its hard, gritty texture and flavours that range from nutty to robust and slightly piquant. The cheese gets its name from its origins in the city-states of Parma and Reggio Emilia, dating back to the 19th century.

Mozzarella di Bufala campana

Authentic mozzarella is made from 100 per cent domestic water buffalo milk and is produced in Campania or the neighboring regions of Lazio, Apulia, and Molise. It is rich in calcium and protein, with lower cholesterol content, and has a mildly sour taste that pairs well with salads and Italian antipasti dishes.

Stracchino di Crescinza

Creamy and buttery, with mild, fruity, and sweet flavours, this cheese is a often used as a spread. It was first produced in Lombardy’s Po Valley and is best enjoyed with cold cuts, fresh fruits, and a glass of white wine.

Quiejo Serra di Estrela is called the father of Portugal’s cheeses. (Source: Freepik)

Graviera Naxou

It is made from a mixture of pasteurised cow, sheep, and about 20 per cent goat milk. This cheese is known for its thin rind and light yellow, compact interior with small holes, and is popular among cheese lovers for its mild taste and aroma. It is best enjoyed as an appetiser, fried as a snack, or grated over pasta.

Quiejo Serra di Estrela

Considered the “father” of all Portuguese cheeses, Queijo Serra da Estrela is a semi-soft cheese made from the milk of Bordaleira Serra da Estrela and Churra Mondegueira sheep. It has a creamy, yellowish-white interior with a clean, sweet, and slightly sour flavor. Traditionally paired with appetisers, desserts, and wine, this cheese is deeply rooted in the rich history and culture of Portugal.

The other cheeses in the list include Italy’s Burrata, Montenegro’s Pljevaljski Sir, and France’s Reblochon, Saint-André, and Mont d’Or.

Which cheese do you like the most?

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