Roquefort is a sheep milk cheese from the south of France, and one of the world's best-known blue cheeses. Aged in the natural Combalou caves of Roquefort-sur-Soulzon, it is rich, tangy, and has distinctive veins of blue mold.
Parmigiano-Reggiano, hailing from Parma and Reggio Emilia in Italy, is often called the "king of cheese." Made from raw cow's milk, it's aged for at least 12 months to produce a hard, granular cheese known for its complex flavor and crystalline texture.
Gouda, named after the Dutch city, is one of the most popular cheeses worldwide. Artisanal versions, especially those aged ("oud" Gouda), have a deep flavor and a dense, buttery texture with a unique sweetness.
Manchego is a firm, buttery cheese made in the La Mancha region of Spain from the milk of Manchega sheep. It has a distinctive woven rind and nutty taste, often aged between 60 days to 2 years.
Originating from Somerset, England, traditional cheddar is nothing like the mass-produced variety. Aged in caves, it develops a sharp, pungent flavor and slightly crumbly texture, with some artisanal varieties wrapped in cloth during maturation.
Brie de Meaux is an authentic, unpasteurized Brie from the Île-de-France region. It's soft, creamy, with a mild, earthy flavor, and a white bloomy rind that's fully edible.
Camembert is another famed cheese from France, specifically Normandy. True Camembert de Normandie is protected by AOC regulations and is made from unpasteurized cow's milk, offering a creamy texture and deep, earthy notes.
Pecorino Romano is a hard, salty Italian cheese made from sheep's milk, originally produced in the Lazio region. It's aged for at least 8 months, developing a sharp, tangy flavor, perfect for grating over dishes.