They can be soft or hard. White or yellow. Salty or no tasty. They can differ by the smell or form. They can be recognized by the length of aging, method of making, fat content or country or region of origin. It is all about cheese, cheese, cheese. It is the most eaten product in the world. You can make a combination with pasta, rice, with a pie or potatoes. With almost everything. But you will love to taste many of them at the same time, with just a glass of quality red wine. Okay, glass or two. If you are cheese lover and you want to try the top 10 cheeses in the world, you are on the right place.

Gorgonzola Cheese-Italy

Gorgonzola-Italy

Made from cow’s milk. Country of origin: Italy. Region: Gorgonzola. Type: soft, blue-veined. Fat content: 25-35%. Texture: crumbly and firm. Color: yellow

Photo credit to italianfoodexcellence.com

Camembert Cheese-France

Camembert-–-France

Made from cow’s milk. Country of origin: France. Region: Normandy. Synonyms: Camembert Le Châtelain. Type: soft soft-ripened. Fat content: 45%. Texture: creamy,soft-ripened and supple. Rind: bloomy. Color: pale yellow.

Photo credit to bbc.co.uk

Red Windsor Cheese-England

Red_windsor_cheese-England

Made from cow’s milk marbled with different varieties of red wine. Country of origin: England. Region: Leicestershire.  Type: hard. Fat content: high in fats. Texture: semi-hard. Rind: natural mould. Color: pink and white color.

Photo credit to cheese.com

Emmental Cheese-Switzerland

Emmental-–-Switzerland

Made from cow’s milk. Country of origin: Switzerland. Region: Berne, Emmental. Alternative spellings: Emmentaler, Emmenthaler, Emmenthal. Type: hard. Rind: natural.

Photo credit to bbc.co.uk

Danablu Cheese-Denmark

Danablue-Denmark-

Made from cow’s  milk. Country of origin: Denmark. Type: semi-sof, blue-veined. Fat content: 25-30%. Texture: creamy and crubly. Color: white.

Photo credit to bbc.co.uk

Feta Cheese-Greece

Feta-Greece

Made from goat and sheep’s milk.  Country of origin: Greece. Region: Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese and Lesvos. Type: soft, brined. Fat content: 21 g/100g. Texture: creamy, crubmly, grainy and open. Color: white

Photo credit to dna-barcoding.blogspot.com

Gouda Cheese-Netherlands

Gouda-Holand

Made from cow’s, goat’s or sheep’s milk. Country of origin: Netherlands. Region: South Holland, Gouda. Type: semi-hard,  artisan, brined, proccesed. Fat content: 31 g/100.  Texture: crumbly, dense and springy.  Rind: waxed. Color: yellow

Photo credit to cheese.com

Halloumi Cheese-Cyprus

Halloumi-–-Cyprus

Made from cow’s, goat’s and sheep’s milk. Country of origin: Cyprus. Region: Middle East. Type: semi-hard, artisan, brined. Texture: chewy, creamy, firm and springy. Rind: rindless. Color: white

Photo credit to bbc.co.uk

Passendale Cheese-Belgium

Passendale-cheese-Belgium

Made from cow’s milk. Country of origin: Belgium. Region: Passendale. Type: semi-hard, soft-ripened. Fat content: 28%.  Texture: creamy. Rind: natural. Color: golden orange.

Photo credit to tacos.cz

Ashed Pyramid Cheese-Australia

cheese-ashed-pyramid-australia

Made from goat’s milk. Country of origin: Australia. Region: Yarra Valley. Type: fresh-soft, artisan. Fat content: 45%. Texture: creamy and crumbly. Rind: rindless. Color: white

Photo credit to cheese.com