10 Top Best Cheeses in the World

Hello people. Let's discover the best 10 top cheeses in the world shared by buzzfeed.com

Parmigiano-Reggiano.

Parmigiano-Reggiano.
Flickr: sofiagk / Creative Commons
Smells like feet, looks like feet, tastes amazing grated onto pasta dishes. Accept no alternatives - ready-grated generic ‘hard dried cheese’ won’t pack as much flavour.

Any kind of smoked cheese.

Any kind of smoked cheese.
Flickr: 71256895@N00 / Creative Commons
This is a bit of catch-all since any kind of cheese can be smoked. But sometimes regular cheese can get a little samey, but the smoked versions of Gruyère, Cheddar and Provolone all provide a piquant alternative in almost any dish.

Manchego.

Manchego.
Flickr: haynes / Creative Commons
Manchego is smooth and buttery and comes in mild and tart varieties. It dates back to Cervantes’ time, and some people even eat big chunks of the stuff with fruit pies instead of cream.

Reblochon.

Reblochon.
Flickr: ganations / Creative Commons
Once you get past the intense wall of BO it gives out, Reblochon is unbelievably silky and moreish. With a fatty, almost puddingy texture, it works beautifully in fondues and tartiflette. Should be sold with clothes pegs for noses, though.

Babybel.

Babybel.
Flickr: electrichamster / Creative Commons
Babybel and Mini Babybel are basically tiny Edams, but their main attractions are that a) you can carry them in your pocket, and b) they’re wrapped in that distinctive red wax.

American cheese.

American cheese.
Flickr: gpaumier / Creative Commons
It gets ribbed a lot for being orange and processed and sometimes being sold in cans, squeezy tubes and aerosol sprays, but you really can’t beat American cheese on a burger, or in a grilled cheese sandwich. Or in nacho sauce. Or in “real” macaroni and cheese. Hooray for American cheese!

Cream cheese.

Cream cheese.
Flickr: iateapie / Creative Commons
Cream cheese is one of the great unsung cheeses. Nothing goes better with smoked salmon on a bagel, and if there was no cream cheese, there would be no cheesecake. Finally, you can never claim to have lived life to the full until you’ve eaten a Dairylea Triangle straight from the packet.

Red Leicester.

Red Leicester.
Flickr: mmchicago / Creative Commons
Red Leicester a brilliant farmhouse cheese, and is beyond compare grilled on toast with Worcestershire sauce. All the shires, all in my mouth. Delicious.

Monterey Jack.

Monterey Jack.
Flickr: usdagov / Creative Commons
Jack cheese tastes like a softer Cheddar, and is great in things like chili dogs and quesadillas. Thanks to its relatively low levels of tyramine, it’s also safe for migraine sufferers.

Halloumi.

Halloumi.
Flickr: stijnnieuwendijk / Creative Commons
Falafel just isn’t falafel until you’ve put some salty grilled halloumi on top. Also, no other cheese in the world squeaks against your teeth when you eat it. 

Camembert.

Camembert.
Flickr: richardnorth / Creative Commons
Squidgy and luxurious, Camembert is addictive hot or cold, but it’s particularly sinful when baked and served with French bread and caramelised onions.

Époisses.

Époisses.
Flickr: nickuzma / Creative Commons
Époisses is a glorious honking French semi-liquid cheese whose smell will melt yourface off if you stand near it for too long. But why would you want to stand near it when it tastes so creamy and rich? Bake it, pour yourself a wheat beer, and have at it with a spoon.

Mozzarella.

Mozzarella.
Flickr: avlxyz / Creative Commons
Another cheese that doesn’t reach its full potential until you add it to something else. It’s gooey and stringy and comforting on pizzas and in lasagnas, and without Bufalo Mozzarella, a tricolore salad would just be tomato and basil.

Stilton.

Stilton.
Flickr: artizone / Creative Commons
Like port and game, Blue Stilton has a sharp flavour that is best appreciated by a mature palate. But what a versatile flavour - mix some Stilton with plain yoghurt to pour on salad; melt it on a steak; stick it in a pork pie, or just balance some on a bit of apple and put the whole lot in your mouth. Unbelievable. And it comes in white.

Brie.

Brie.
Flickr: wader / Creative Commons
Brie is the champagne to Camembert’s prosecco - it’s a bigger wheel, it’s made elsewhere, and it’s been around for longer. Breaded baked Brie served with cranberry sauce is probably what they eat in heaven.

Cheddar.

Cheddar.
Flickr: artizone / Creative Commons
Whether it’s regular, mature, or extra-mature, Cheddar makes everything better. Baked potatoes, bread, apple pie, pasta, pizza, rice, grapes, paninis, biscuits… anything. Got a problem? Grate some Cheddar over it and then bake your problem in a hot oven for 10 minutes. Problem solved, deliciously! It is the ultimate cheese. Wait, it is the penultimate cheese.

Cambozola.

Cambozola.
Flickr: sisterbeer / Creative Commons
This is a bold choice, but bear with me. Cambozola has only been around since the 1970s, when an enterprising German decided to marry the best bits of French Camembert with Italian Gorgonzola. And it was a genius idea, because Cambozola is a wonderfully creamy blue creation that works in any combination of burgers, pasta, salads. It goes particularly well with potato salad, and it also meets the straight-from-the-fridge test. (c) 2016 buzzfeed.com (Wilder,2016)
That's all for today. Thanks for reading!

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