13 cheeses that are among the most consumed and tasty in the world

Cheese is one of the most consumed foods around the world. Its wide variety of flavors, textures and smells will drive almost any food lover crazy. A dairy lover’s fridge may lack vegetables, fruits, or anything else. But not cheese! At the end of the post, you will find a special bonus with the top five cheeses of 2018 according to the World Cheese Awards.

O awesome.club presents in this post 13 of the most requested cheeses in the world, and offers options for alcohol-free pairings, combinations and gastronomic uses.

This cheese, originally from Holland, is usually made with pasteurized cow’s milk, although there are also versions with goat’s or sheep’s milk. It is covered by a smooth, shiny, uniform crust. Its texture ranges from soft to hard, depending on its age, and its flavor is sweet with a few hints of nut. Its smell can be rustic and spicy. It is one of the most consumed cheeses in the world, representing between 50 and 60% of total consumption.

Harmonization: oolong tea, known as blue tea, or pu-erh tea, known as red tea.
Ideal combinations and uses: sweet fruits such as pears or peaches, toast, caramel, melted in vegetables and in fondue along with other cheeses.

It is a soft French cheese with an edible white moldy rind, made with raw cow’s milk, although in other countries it is also made with pasteurized milk. Its texture is creamy and its flavor is delicate, although it acquires a stronger flavor as the cheese matures.

Harmonization: red fruit juices or refreshments.
Ideal combinations and uses: puff pastry, canapés, apple, pear, strawberry, grape, raspberry, peach, cookies, toast, jellies, almonds or caramelized walnuts.

For the manufacture of Parmesan cheese, 16 liters of cow’s milk per kilo may be needed and it is a product with Protected Designation of Origin (PDO). The cheeses are classified according to their maturity and, before leaving the factory, they must wait at least 12 months. Its flavor is umami, that is, difficult to describe and with a pleasant and prolonged aftertaste.

Harmonization: non-alcoholic beer or ginger ale.
Ideal combinations and uses: salads, meat or fish carpaccio, pieces of celery, cherry tomatoes, apples, pears, walnuts, hazelnuts, figs and plums. Also melted into noodles and fondue.

The original Manchego cheese is Spanish, protected with a designation of origin in La Mancha and made exclusively from La Mancha sheep’s milk. Its consistency is firm and compact and its flavor is slightly acidic, strong and tasty, making it spicy in very mature cheeses. Its minimum maturation is 30 days and a maximum of up to 2 years.

Harmonization: non-alcoholic beer, Shirley Temple cocktail or citrus sodas.
Ideal combinations and uses: bread and olive oil, salads, raspberry jam. melted in bulk
and pizza.

Of Greek origin and traditionally made with sheep’s or goat’s milk, or a mixture of both, feta cheese is soft and crumbly, with a creamy, salty and slightly spicy flavor, as well as a grainy texture. Its minimum maturation time is 3 months.

Harmonization: citrus sodas.
Ideal combinations and uses: salads, eggplant, cauliflower, mushrooms, cherry tomatoes
and anchovies.

It is originally produced in the village of Cheddar in Somerset, England, using pasteurized cow’s milk. The longer the curing time, the more intense the flavor of the cheese. Its aging lasts from 3 to 30 months, depending on the desired degree of maturation. Its rind has a hard consistency and the paste is firm, smooth and waxy.

Harmonization: hot chocolate, thick and sweet, non-alcoholic beer or ginger ale.
Ideal combinations and uses: tomato sauce, guacamole, slices in sandwiches or hamburgers, jalapeño pepper. A combination that may seem a bit daring, but is rich on the palate, is the cheddar-flavored popcorn mixed with caramel.

Camembert is one of the most famous cheeses in France. It is a product with a soft paste and white moldy crust, made with raw cow’s milk, although nowadays there are also versions made with pasteurized milk. A good cheese of this type is said to have a pronounced aroma with a touch of mushrooms, creamy and complex, with notes of fresh grass. Its maturation takes 3 to 5 weeks.

Harmonization: coffee, apple cider or non-alcoholic beer and red fruit juices.
Ideal combinations and uses: breaded, puff pastry, with tomato sauce, canapés, apple, pear, strawberry, grape, raspberry, peach, biscuits, toast, jellies, almonds or caramelized nuts.

This cheese from Holland is one of the most popular all over the world. Something that characterizes it is its red cape, although you can also find a yellow cape in your country of origin. Made with pasteurized cow’s milk, it has a mild flavor and is difficult to describe because its dough is sweet and salty at the same time.

Harmonization: non-alcoholic beer, hot chocolate, thick and sweet or fruity drinks.
Ideal combinations and uses: pear, grape, melon, peach, strawberry, cherry, plum, salads and sandwiches.

The real cheese originating in Switzerland is called Emmentaler AOP. It has as a characteristic the holes that are formed in its interior, by the bacteria that are used during its manufacture, reaching the minimum size of a cherry. Its flavor and aroma are soft, similar to walnut, and its maturation takes from 2 to 12 months.

Harmonization: non-alcoholic beer or citrus sodas and berries.
Ideal combinations and uses: nuts, fondue, puff pastry, serrano ham, grapes, strawberries, dates, figs, raisins.

To make a 35 kg Gruyère cheese, originating in Switzerland, 400 liters of fresh cow’s milk are needed. Its refining process takes 5 to 12 months and during this time the cheese is rubbed with brine. Its flavor and aroma are slightly spicy. When the cheese reaches 80 days of maturation, it is ready to be consumed.

Harmonization: non-alcoholic beer or citrus sodas and berries.
Ideal combinations and uses: salads, sandwiches, bread, canapés and fondues.

Mozzarella cheese is one of the most emblematic of Italian cuisine. Thanks to its light taste and smooth texture, this product is ideal for many culinary combinations. Although the original is made with buffalo milk, we can also find versions made with cow’s and sheep’s milk.

Harmonization: lemonade or citrus soda.
Ideal combinations and uses: pizzas, caprese salad, asparagus, risotto, mango, basil, balsamic vinegar and watermelon.

This cheese of Mexican origin is made with cow’s milk and has a soft texture. Its production requires careful technique to give the proper elastic consistency and a round, braided shape. Although not well known elsewhere, it is very popular in Central America.

Harmonization: non-alcoholic beer or citrus sodas or berries.
Ideal combinations and uses: tortilla, bread, salads, meat, vegetables, pizza, sandwiches, hamburgers, egg and in crust.

This cheese is made from the milk of the Lacaune sheep, the only one capable of adapting to harsh climatic conditions. Once the cheese is shaped, the fungus Penicillium roqueforti is injected. It takes 2 to 3 months to do this. It has an intense flavor, as well as its aroma.

Harmonization: hot and bitter chocolate.
Ideal combinations and uses: pear, grape, green apple, fig, plum, fried banana, for making cookies, pizzas, fondues and salads

The World Cheese Awards are given annually to the best in the world. The 2018 awards were held on November 2 in Bergen, Norway. The jury was made up of 230 experts who evaluated 3,472 different cheeses from 41 countries.

Have you ever tried any of these cheeses? What is your favorite? Tell us in the comments which are the five best cheeses in your opinion.