The Quest for the Ultimate Cheese: It's Not About One "Best"
The question "Who has the best cheese in the world?" is a bit like asking "Who has the best pizza?" or "Who has the best coffee?" While there are undoubtedly world-renowned producers and iconic cheeses, declaring a single entity as having the *absolute* best is a delicious impossibility. The truth is, "best" is subjective and depends entirely on your personal palate, your mood, and what you're looking for in a cheese experience. What one person considers the pinnacle of cheesy perfection, another might find too sharp, too mild, or too pungent.
However, we can absolutely explore some of the regions and individuals who are consistently producing cheese of exceptional quality, pushing boundaries, and earning accolades on a global scale. For the average American reader, this journey will open your eyes to a universe of incredible flavors and textures beyond the familiar cheddar and mozzarella.
Understanding "Best": Factors That Contribute to World-Class Cheese
Before we dive into specific contenders, let's consider what makes a cheese truly stand out:
- Terroir: This French term refers to the unique environmental factors that influence the taste of food and drink. For cheese, terroir includes the breed of animal, the grasses and herbs they eat, the climate, and even the specific microbes in the air and soil. This is why a Roquefort from its designated caves in France tastes distinct from a similar blue cheese made elsewhere.
- Craftsmanship and Tradition: Many of the world's most revered cheeses are made using time-honored techniques passed down through generations. This often involves meticulous attention to detail, skilled hands, and a deep understanding of the cheesemaking process.
- Innovation and Quality Ingredients: While tradition is vital, many cheesemakers are also innovators, experimenting with new aging techniques, milk sources, and flavor profiles. The quality of the milk itself is paramount – happy, healthy animals producing high-quality milk are the foundation of any great cheese.
- Aging and Maturation: The aging process is where cheese truly develops its complex flavors and textures. The skill of the affineur (the person who ages the cheese) is crucial. They manage temperature, humidity, and rind washing to coax out the best possible characteristics.
- Awards and Recognition: While not the sole determinant, consistently winning prestigious international cheese awards is a strong indicator of quality and craftsmanship.
The Global Cheese Powerhouses: Regions to Explore
When people talk about "the best cheese," certain countries and regions immediately come to mind due to their long histories and high standards of cheesemaking. These are the places where you're likely to find some of the most exceptional examples:
- France: The Land of a Thousand Cheeses
France is almost universally recognized for its unparalleled diversity and quality of cheese. From the creamy Brie and Camembert to the pungent Roquefort and the nutty Comté, French cheesemaking is an art form. Their AOC (Appellation d'Origine Contrôlée) and AOP (Appellation d'Origine Protégée) systems ensure that specific cheeses are made in particular regions using traditional methods, guaranteeing authenticity and quality. Many small, artisanal producers in France are dedicated to preserving heritage recipes and producing cheeses of exquisite flavor and texture.
- Italy: Masters of Texture and Intensity
Italy offers a different, but equally profound, cheese experience. Think of the granular, nutty Parmigiano-Reggiano, the creamy and versatile Mozzarella di Bufala Campana, the sharp Pecorino Romano, and the marbled Gorgonzola. Italian cheeses often focus on rich, full-bodied flavors and unique textures, from hard, aged wonders to soft, fresh delights. The Italian D.O.P. (Denominazione di Origine Protetta) system also plays a vital role in safeguarding the quality and origin of their iconic cheeses.
- Switzerland: Precision and Perfection
The Swiss are renowned for their precision, and this extends to their cheesemaking. Gruyère and Emmental are globally celebrated for their nutty, slightly sweet flavors and distinctive holes (eyes). Appenzeller, with its herbaceous brine wash, offers a more robust profile. Swiss cheeses are often hard and aged, characterized by their smooth texture and complex, often caramel-like, notes.
- The United Kingdom: A Resurgence of Traditional Artisans
While the UK might be known for cheddar, there's been a remarkable revival of traditional British cheesemaking. Cheddar from regions like Somerset (e.g., Montgomery's Cheddar) is a world apart from mass-produced versions, offering sharp, complex, and tangy flavors. Other gems include Stilton (a celebrated blue cheese), Red Leicester, and a growing array of fantastic artisanal cheeses made from sheep and goat milk.
- The Netherlands: The Golden Age of Gouda
The Netherlands is synonymous with Gouda. However, the "best" Gouda isn't the young, mild version found in most supermarkets. Look for aged Goudas (Oude Gouda) that have been matured for 1-3 years or even longer. These develop incredible crystallization, a rich caramel sweetness, and a sharp, nutty bite that is utterly addictive. Edam is another Dutch classic, though often overshadowed by Gouda.
Beyond Europe: Emerging Stars and American Excellence
It's crucial to note that the world of exceptional cheese is not confined to Europe. The United States, in particular, has seen a phenomenal rise in artisanal cheesemaking over the past few decades. American cheesemakers are drawing inspiration from global traditions while also carving out their own unique identities and winning major international awards.
American Artisans Making Their Mark
When asking "Who has the best cheese in the world?", you must consider the incredible work being done by American cheesemakers. Many are dedicated to using high-quality, local milk and employing traditional European techniques, often with a distinctly American twist. These producers are not just making good cheese; they are making world-class cheese.
A Note on American Cheese: For too long, American cheese was synonymous with processed slices and mild, bland blocks. That perception is rapidly changing. A vibrant movement of small-scale, artisanal cheesemakers across the country are producing award-winning cheeses that rival, and sometimes surpass, their European counterparts. These individuals are passionate about their craft, dedicated to quality, and are putting American cheese on the global map.
Some regions and types of cheese where American producers are excelling include:
- Vermont: A longtime hub for artisanal cheesemaking, Vermont boasts producers creating incredible cheddars, goat cheeses, and unique soft-ripened varieties.
- California: With a diverse range of climates and a strong agricultural base, California is home to cheesemakers producing everything from creamy bries to sharp aged cheddars and innovative sheep's milk cheeses.
- Wisconsin: Building on its dairy heritage, Wisconsin is home to many award-winning cheesemakers, including some of the country's best cheddar and Swiss-style cheeses.
- The Pacific Northwest (Oregon, Washington): This region is producing some incredibly innovative and high-quality cheeses, often with a focus on goat and sheep milk.
The Role of the Affineur and Cheese Shops
Often, the "best" cheese is not just about who *made* it, but who *matured* it and how it's presented. Skilled affineurs can take good cheese and make it extraordinary. Similarly, a knowledgeable cheese shop owner or monger can guide you to the perfect cheese for your taste. They understand the nuances of ripeness, the stories behind the cheeses, and how to pair them.
So, Who *Actually* Has The Best Cheese?
The answer remains elusive because it's a constantly evolving landscape. Instead of seeking a single "best," focus on exploring the incredible diversity offered by:
- Renowned European Regions: France, Italy, Switzerland, the UK, and the Netherlands continue to be bastions of exceptional cheese.
- Dedicated American Artisans: Don't underestimate the quality and innovation coming from small producers across the United States.
- Your Local Cheese Shop: The best way to discover "your" best cheese is to talk to experts, taste widely, and find what truly delights your palate.
The quest for the world's best cheese is a lifelong, delicious adventure. Embrace the journey, try new things, and you'll undoubtedly find your own personal favorites. Enjoy the exploration!
Frequently Asked Questions (FAQ)
How can I find the best artisanal cheese in my area?
Look for independent cheese shops or specialty food stores. These establishments often carry a curated selection of high-quality cheeses from both international and local producers. Don't hesitate to ask the cheesemonger for recommendations based on your preferences. Many farmers' markets also feature local cheesemakers selling their products directly.
Why are some cheeses so much more expensive than others?
Several factors contribute to higher cheese prices. These include the quality of the milk (often from specific breeds or pasture-raised animals), the labor-intensive nature of traditional cheesemaking, the extended aging periods (which tie up capital and require skilled care), and the costs associated with small-batch production and sourcing high-quality ingredients. Also, cheeses with protected designations of origin (like AOP or DOP) often have strict production requirements that can increase costs.
How can I properly store cheese to keep it fresh?
The best way to store most cheeses is in cheese paper or wax paper, then wrapped loosely in plastic wrap or placed in a container. This allows the cheese to breathe while preventing it from drying out. Store cheeses in the warmest part of your refrigerator, usually the vegetable crisper drawer. Different types of cheese have slightly different needs; for example, very hard cheeses can sometimes be stored at room temperature for short periods, while very soft cheeses benefit from consistent cool temperatures.
Why do some cheeses have "eyes" or holes?
The "eyes" in cheeses like Swiss or Emmental are created by specific bacteria, primarily *Propionibacterium freudenreichii*, during the aging process. These bacteria consume lactic acid produced by other bacteria and release carbon dioxide gas. This gas, unable to escape the firm cheese paste, forms bubbles, which we see as the characteristic holes or "eyes." The size and distribution of these eyes depend on factors like temperature, humidity, and the specific bacterial cultures used.
