10 Essential Cheeses Every Food Lover Should Try

Cheese is one of the world’s most beloved foods, offering endless varieties of flavors, textures, and aromas. From creamy, soft-ripened wheels to bold, aged blocks, cheese has a way of elevating both simple snacks and gourmet dishes.

For anyone seeking to explore beyond their everyday favorites, there are certain cheeses that stand out as essential classics. These cheeses are not necessarily rare or experimental, but rather time-tested varieties that have earned a permanent place on cheeseboards and in kitchens worldwide.

This guide highlights 10 must-try cheeses that every cheese enthusiast should know. Whether enjoyed on their own, paired with wine, or added to a recipe, these cheeses provide a solid foundation for discovering the diversity and richness of cheese culture. Consider them the perfect starting point for building a well-rounded cheese experience — and perhaps even curating the ultimate cheese board.

For those who want to explore cheese even further, we recommend visiting Keystone Farms Cheese, a blog filled with fascinating insights and stories about the world’s most diverse and delicious cheeses.

Burrata: Italy’s Creamiest Treasure

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Origin: Italy (Puglia), also produced in the US
Milk: Cow’s milk
Pasteurization: Often pasteurized
Aroma: Like a glass of fresh, cold milk
Flavor: Lush, milky, slightly grassy, with a gentle briny finish
Texture: Tender, creamy, delicate, never chewy
Character: A decadent cousin of mozzarella, defined by freshness

Burrata is one of the most luxurious cheeses of Italy, originating in the region of Puglia. While Puglia is sometimes overlooked in culinary discussions, this cheese is its dazzling exception. Burrata resembles mozzarella on the outside, but inside it hides a luscious surprise — a filling of shredded mozzarella curds, often enriched with cream, that creates a soft, flowing center.

In Italy, burrata is so fresh that it is traditionally eaten on the very morning it is made. Due to its delicate structure and short shelf life (rarely more than two weeks), exporting burrata in peak condition can be a challenge.

To meet demand, American cheesemakers have developed excellent versions, some nearly as delicate and indulgent as their Italian counterparts. The best burrata has a paper-thin shell that can easily burst when handled, releasing creamy rivers of fresh milk.

Burrata is a cheese with nothing to hide behind — it is pure, fresh milk transformed into a delicacy. Sweet, clean, and briny all at once, it remains one of the most seductive cheeses to add to any cheeseboard or fresh summer dish.

Greek Feta: The Authentic Taste of the Aegean

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Origin: Greece
Milk: Sheep’s milk (often blended with goat’s milk)
Pasteurization: Commonly pasteurized
Aroma: Clean, salty, reminiscent of the sea
Flavor: Tangy, lemony, rich and savory
Texture: Moist and crumbly, yet creamy on the palate
Character: Iconic, versatile, and endlessly snackable

Greek Feta is one of the most recognizable cheeses in the world, but not all feta is created equal. The authentic version, protected by PDO status (Protected Designation of Origin), must be made in Greece from sheep’s milk or a blend of sheep and goat’s milk. This combination creates the cheese’s distinctive balance — the richness of sheep’s milk paired with the lighter, tangier notes of goat’s milk.

Unlike the pre-crumbled cow’s milk imitations often sold in cups across the U.S., true Greek Feta is brined, sea-salty, and tangy, with a moist, crumbly texture that softens beautifully on the tongue. Its bright, lemony sharpness makes it refreshing, while its rich fattiness adds depth to any dish.

This cheese is a cornerstone of Greek cuisine, eaten throughout the day — in salads, pastries, or simply with olives and bread. The difference between authentic Feta and mass-market versions is striking, with the Greek original standing head and shoulders above any imitation.

Brie de Meaux-Style Brie: France’s Legendary Soft Cheese

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Origin: France
Milk: Cow’s milk
Pasteurization: Often pasteurized (authentic raw-milk Brie de Meaux AOC is unavailable in the U.S.)
Aroma: Cooked broccoli and cauliflower
Flavor: Rich layers of vegetal notes, truffle, garlic, and cream
Texture: Sticky, slightly stretchy, and luxuriously slippery
Character: Intense, complex, and unforgettable

Brie de Meaux is one of France’s most celebrated cheeses, protected under AOC (Appellation d’Origine Contrôlée) status. Known for its bold personality, it delivers far more complexity than the mild bries commonly found in supermarkets. Its aroma recalls slowly simmered broccoli or cauliflower, while the flavor unfolds into layers of savory creaminess, earthy truffle, and garlicky richness. A lingering finish evokes damp hay, adding to its rustic authenticity.

Authentic Brie de Meaux AOC is made with raw cow’s milk and aged fewer than 60 days, making it illegal to import into the United States. As a result, what is sold domestically as “Brie de Meaux” are in fact imitations inspired by the original, often pasteurized to meet food safety regulations. Still, many cheesemakers create excellent renditions that capture its signature decadence.

This cheese remains an ecstatic benchmark for soft-ripened cheeses, prized by enthusiasts for its intensity and luxurious texture. Even imitations offer a taste of the remarkable depth that has made Brie de Meaux an icon of French cheesemaking.

Pyrénées Sheep Cheese: Subtle Elegance from the French Mountains

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Origin: France, Pyrénées region
Milk: Sheep’s milk
Pasteurization: Made in both pasteurized and unpasteurized forms
Aroma: Hay and nut skins
Flavor: Mild, nutty, delicately sweet — the essence of “cheesy”
Texture: Dense, moist, yet pleasantly supple
Character: Subtle, refined, quietly complex

While sheep’s milk cheeses such as Spanish Manchego and Italian Pecorino are well-known worldwide, the aged sheep cheeses of the French Pyrénées remain a hidden treasure. These cheeses are crafted with balance in mind, offering a smooth, fatty chew combined with impressions of hay, grass, and toasted nuts.

Unlike stronger sheep cheeses, Pyrénées varieties are gentler and more approachable, making them excellent for both cheese aficionados and newcomers. Their subtle flavor carries layers of complexity that unfold slowly — never overwhelming, but quietly compelling. The nuttiness recalls roasted chestnuts or the aroma of winter nut vendors, adding a comforting touch to their profile.

Though sometimes overlooked in favor of bolder cheeses, Pyrénées sheep cheeses reward attention with their refined delicacy. They are versatile on a cheeseboard, pairing beautifully with rustic breads, fruit, and light wines, while showcasing the understated elegance of French mountain cheesemaking traditions.

Comté: France’s Mercurial Mountain Cheese

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Origin: Jura Massif, Eastern France
Milk: Raw cow’s milk (Montbéliarde or French Simmental breeds only)
Pasteurization: Unpasteurized
Aroma: Buttery, reminiscent of warm croissants
Flavor: Ranges from gentle and sweet to notes of coffee, cacao, and stone fruit
Texture: Moist, firm, yet delicately knit
Character: Subtle, complex, endlessly fascinating

Comté is one of France’s most celebrated cheeses, protected under both AOC and AOP regulations. Its production is deeply rooted in tradition, relying on a network of 2,400 small family farms, 140 fruitières (cheesemaking cooperatives), and 15 affineurs (matured cheese specialists). Strict standards govern its creation: cows must be pasture-fed, silage feed is forbidden, and only raw milk from Montbéliarde or French Simmental breeds can be used.

The cheese is aged in massive wheels that may mature anywhere from a few months to over 18 months, resulting in a wide flavor spectrum. Younger Comté is mild, buttery, and slightly caramel-like, often intended for cooking in France. Older Comté, by contrast, develops extraordinary complexity — with subtle layers of stone fruit, nuts, coffee, and cocoa, balanced by a moist, supple texture.

Unlike its Swiss cousin Gruyère, Comté is typically less salty and less assertive, but what it lacks in punch, it makes up for in nuance. Many cheesemongers describe it as a “Saturday afternoon cheese” — approachable, endlessly snackable, and elegant without being overwhelming.

Pro tip: Comté should be cut fresh from the wheel whenever possible. It deteriorates quickly when sealed in plastic wrap, so buy from a cheesemonger who will cut it in front of you.

Clothbound Cheddar: Complexity Beyond Sharpness

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Origin: England, United States
Milk: Cow’s milk
Pasteurization: Produced in both pasteurized and unpasteurized forms
Aroma: Ranges from brown butter to grassy notes and damp caves
Flavor: From buttered toast and caramel to earthy greens
Texture: Flaky, dry, with distinctive “nubbins”
Character: Aged and complex, far beyond everyday block cheddar

Clothbound cheddar represents a more traditional, artisanal approach to this iconic cheese. Unlike mass-produced block cheddar, which emphasizes sharpness, clothbound varieties focus on depth and complexity. Flavors can be nutty, brothy, fruity, or even vegetal, creating a far more nuanced tasting experience.

These cheddars are produced in large wheels, typically 20 to 60 pounds, wrapped in muslin or similar cloth and sealed with a layer of fat (traditionally lard). This process allows moisture to escape during aging, producing a drier, flakier texture compared to block cheddar. The labor-intensive maintenance — regular flipping, brushing, and care over 9 to 18 months — also adds to their higher cost.

Regional differences are notable:

• American clothbound cheddars often lean toward brown butter, toffee, or caramel notes, offering a rich, slightly sweet finish.
• British clothbound cheddars tend to be earthier, with impressions of soil, celery root, and damp caves.

The result is a cheese that is not just “sharp,” but layered and expressive, making it a standout choice for anyone seeking to explore the artisanal side of cheddar.

Aged Goat Gouda: Caramelized Luxury from the Netherlands

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Origin: The Netherlands
Milk: Goat’s milk
Pasteurization: Pasteurized
Aroma: Sweet notes of fruit gum and butter pecan ice cream
Flavor: Deep, caramel-like, with hints of butterscotch and bourbon
Texture: Firm, crystalline, yet velvety on the palate
Character: Indulgent and complex, like pineapple upside-down cake

Aged Gouda is celebrated worldwide for its crunchy, crystalline texture and decadent butterscotch-like flavors. While cow’s milk versions are already crowd-pleasers, aged goat Gouda adds a fascinating twist. By combining the natural tang of goat’s milk with the caramelized richness of Gouda’s aging process, it produces a cheese that is both mellow and luxurious.

Over time, goat’s milk cheeses naturally sweeten and soften in flavor, shedding their sharpness while developing richness. In the case of Gouda, this aging results in a bone-white interior with a velvety mouthfeel, punctuated by delicate crystals that crunch pleasantly between bites.

The overall impression is one of dulce de leche in cheese form — smooth, sweet, and indulgent, yet never cloying. Aged goat Gouda is ideal for skeptics of goat cheese, as it tempers the tang while showcasing all the complexity of fine aged cheese.

Bleu d’Auvergne AOC/PDO: France’s Underrated Blue

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Origin: Auvergne, France
Milk: Cow’s milk
Pasteurization: Produced in both pasteurized and unpasteurized forms
Aroma: Bold, with leathery and earthy notes
Flavor: Balanced harmony of salt and sweetness, with meaty and mushroom-like undertones
Texture: Moist, creamy, and slightly smeary rather than crumbly
Character: Subtly complex and seriously underrated

Bleu d’Auvergne is one of France’s lesser-known yet most approachable blue cheeses, protected under AOC/PDO status. Produced in modest six-pound wheels, it may not appear dramatic at first glance, but its flavor tells a different story. Unlike stronger blue cheeses such as Roquefort, which require longer aging, Bleu d’Auvergne matures in just four weeks, creating a cheese that is bold yet surprisingly mild and accessible.

Its texture is distinct — moist and creamy, spreading more easily than it crumbles. This makes it perfect for salads, where large, irregular chunks melt seamlessly into bitter greens. Flavor-wise, Bleu d’Auvergne delivers an ideal balance of salt and sweetness, rounded out by savory hints reminiscent of roasted mushrooms or even grilled meats.

The cheese’s production remains limited to just a handful of producers, which may contribute to its consistent quality. With its ability to be eaten on its own, paired with meats, or enjoyed alongside sherry, Bleu d’Auvergne proves itself to be a versatile, underrated gem in the world of blue cheeses.

Époisses de Bourgogne PDO: Burgundy’s Legendary Washed-Rind Cheese

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Origin: Burgundy, France (Côte d’Or, Yonne, Haute-Marne)
Milk: Cow’s milk (Brune, Montbéliarde, or French Simmental breeds)
Pasteurization: Produced in both pasteurized and unpasteurized forms
Aroma: Intensely pungent, famously strong
Flavor: Salty, boozy, savory with notes of cured meat
Texture: Silken, creamy, and spoonable
Character: Powerful in aroma, indulgent in flavor

Époisses de Bourgogne is one of France’s most notorious cheeses, instantly recognizable by its pungent aroma and luscious, spoonable interior. Though often compared to the smell of ripe farmyards or even stronger associations, its flavor is unexpectedly balanced: salty, savory, and slightly boozy, with notes reminiscent of cured sausage.

This washed-rind cheese traces its history back to the 16th-century Cistercian monks of Burgundy. After a decline, it was revived in the 20th century by the Berthaut family, whose name remains closely tied to Époisses today.

The cheese is washed regularly in a mix of brine and the local brandy Marc de Bourgogne, which gives its rind its striking orange-red hue and infuses the paste with a faint alcoholic warmth. Nestled in a small wooden box, a ripe Époisses reveals a silky, beige interior beneath its tender skin, best enjoyed by the spoonful.

Despite its formidable reputation, Époisses offers a rewarding balance of richness and complexity, pairing beautifully with Burgundy’s bold red wines. For those who dare, it remains one of the most iconic washed-rind cheeses in the world.

Le Chevrot: A Refined Expression of French Goat Cheese

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Origin: Poitou-Charentes, France
Milk: Goat’s milk
Pasteurization: Available in both pasteurized (for export) and unpasteurized forms
Aroma: Fresh hay and subtle goatiness
Flavor: Sweet, mellow, with tangy and nutty undertones
Texture: Creamy at the rind, velvety at the core
Character: An elevated alternative to fresh chèvre

Le Chevrot is a benchmark in the world of French goat cheeses, offering a refined alternative to the simple, lactic freshness of classic chèvre. Produced by the Sèvre & Belle Cooperative in the town of Celles-sur-Belle, this cheese demonstrates how artisanal methods can be preserved even within larger-scale production. Each wheel is hand-ladled into small molds, using only fresh goat’s milk rather than frozen curd, ensuring consistently high quality.

This small, drum-shaped cheese is recognizable by its wrinkled, brain-like rind, a signature of the yeast Geotrichum candidum. Beneath the rind lies a snow-white paste that begins creamy near the edges and becomes velvety at the center. The flavor is both sweet and mellow, balanced with tangy brightness and nutty depth.

Le Chevrot evolves as it matures: at its freshest, it is delicate and inviting, while older wheels develop a stronger, piquant character that can verge on soapy if left too long. At its peak, however, it is irresistibly moreish — a cheese that keeps one coming back for both rind and paste until the entire round disappears.

This makes Le Chevrot not just another goat cheese, but a gateway to appreciating the complexity of mold-ripened varieties, elevating chèvre into something altogether more sophisticated.

Conclusion: Building the Ultimate Cheese Journey

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Cheese is more than just food — it is a reflection of culture, craftsmanship, and centuries of tradition. From the lush creaminess of Burrata and the briny tang of Greek Feta to the earthy depths of Brie de Meaux-style Brie and the understated elegance of Pyrénées Sheep, each cheese tells a unique story of place and process.

The complexity of Comté, the artisanal character of Clothbound Cheddar, and the caramelized indulgence of Aged Goat Gouda demonstrate how aging and technique transform milk into something extraordinary. Meanwhile, the boldness of Bleu d’Auvergne, the legendary richness of Époisses de Bourgogne, and the refined subtleties of Le Chevrot showcase the incredible variety within Europe’s most iconic cheese traditions.

Together, these 10 cheeses create a diverse spectrum of textures, flavors, and aromas — a perfect foundation for any cheese enthusiast looking to expand their palate. Whether enjoyed individually, paired with wine, or assembled into a cheeseboard, they offer an invitation to explore, taste, and savor the world of cheese at its very best.

From delicate to decadent, subtle to bold, these cheeses are not just essential; they are a celebration of the artistry of cheesemaking.