According to the TasteAtlas community, the best cheese in the world speaks Greek. At the top of the "Top 100 Cheeses in the World" ranking is Graviera Naxou, a Cycladic specialty that has beaten off fierce competition from France and Italy. Close behind, however, is the exceptional Parmigiano Reggiano, one of the absolute benchmarks of Italy's tradition, as well as one of the most recognizable and appreciated cheeses internationally. Let's take a look at the other products that made the ranking, an overview that helps us understand the tastes and trends of a global audience rather than establish definitive verdicts on the absolute quality of the products.
The Best Cheeses in The World Ranking
Before delving into the world's finest dairy products, it's important to explain how the TasteAtlas ranking was created and why it has garnered so much attention. As we mentioned at the beginning, the people responsible for this list are not food critics but a global community of enthusiasts and foodies. The system therefore attempts to filter out fraudulent behavior and unrealistic ratings (patriotic outbursts or bots). Ultimately, the ranking is based on reviews from millions of real users who vote after tasting various dishes around the world. It's always worth remembering that a large part of the cultural experience we gain when visiting a new city comes primarily from the food industry.
1. Graviera Naxou (Greece)
Produced on the island of Naxos (Cyclades), Graviera Naxou is a hard cheese with a strong local identity. Made from pasteurized cow's milk or a blend of sheep's milk with the addition of goat's milk (20%), it has a firm, light yellow rind. TasteAtlas users are keen to point out that its flavor is fresh and balanced, as well as being versatile in the kitchen. It can be served sliced, fried, or grated.
2. Parmigiano Reggiano (Italy)
This product clearly doesn't need much explanation. We all know that Parmigiano Reggiano is considered one of the best cheeses in the world. It is distinguished by its hard, grainy texture and a flavor that varies from intense to slightly spicy, depending on its maturation. Today, it can only be produced in the provinces of Reggio Emilia, Modena, Parma, Bologna, and Mantua, and with 3.8 million wheels produced, it is the third-largest Italian cheese, behind only Grana Padano and Gorgonzola. Although its commercial birth has a precise date and its production area is very limited, we still don't have a precise date of its "conception." Parmigiano Reggiano was given this name in the 19th century, probably simply by alphabetical order. Today, it is often informally called "Parmigiano," thanks in part to the promotion initiated by the city of Parma.
3. Queijo de Azeitão (Portugal)
We round out the top three cheeses in the world with the Azeitão cheese, a semi-soft product made from raw sheep's milk, whose origins date back to the 19th century. It was born thanks to the initiative of Gaspar Henriques de Paiva, who introduced some dairy sheep and master cheesemakers from Beira Baixa to the Portuguese region of Azeitão. Over time, this cheese became famous throughout the country. Round and flat in shape, it has a yellowish rind that encloses a pale, creamy paste. The flavor is intense, slightly acidic and salty, with herbaceous notes. Ideal spread on bread or paired with a glass of white wine and dried fruit.
4. Buffalo Mozzarella From Campania (Italy)
Immediately following the top three spots, in fourth place among the 100 best cheeses in the world, we find Mozzarella di Bufala Campana. Here too, as with Parmigiano, no explanation is needed other than to reiterate how exceptional this product is when fresh. Although many mozzarellas exist made with a blend of buffalo and cow's milk, true Mozzarella di Bufala Campana can only be called Mozzarella di Bufala Campana if it is made exclusively with 100% Italian buffalo milk. Furthermore, according to the regulations, it must be produced in Campania or the neighboring regions of Lazio, Puglia, and Molise. Naturally richer in calcium and protein, buffalo milk also contains less cholesterol, characteristics that make this fresh, soft cheese even more valuable. It pairs perfectly with Italian appetizers, especially classics like Caprese salad.
5. Graviera Kritis (Greece)
Yet another Greek cheese rounds out the top 5 of the world's best dairy products, chosen by TasteAtlas users. This time it's the turn of Graviera Kritis, a cheese with an ancient history. Produced using traditional methods and aged in the prefectures of Chania, Rethymnos, Heraklion, and Lasithi (Crete), it is made from sheep's milk or a blend of sheep's milk with a maximum of 20% goat's milk. Pale yellow in color and with a firm consistency, it is a hard table cheese with a slightly sweet flavor and notes of dried fruit. After aging for 3–5 months, it arrives on the market as one of the most popular cheeses in Greece after feta, and is now also widespread internationally.
Completing the Top 10 of the best cheeses in the world according to TasteAtlas users are:
- Queijo Serra da Estrela (Portugal)
- Sardinian Pecorino (Italy)
- Kefalograviera (Greece)
- Burrata (Italy)
- Saint-Félicien (France)
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