The world of cheese
So, you are a cheese lover and think you know something about the cheeses of the world? There are at least1000 cheeses produced in the USA, although there are only about a dozen that are popularly known. When most Americans think of cheese they think of cheddar, Swiss, Blue, Colby, American, Parmesan, mozzarella, Monterey jack, and cream cheese, but it is a bit more complicated than that!
When we think of French cheese we think of Roquefort, comte, camembert, Brie, reblochon, Brie de Meaux, Point-L’Eveque, Mimolette, Ossau-Iraty, but did you know there at least 1200 others? And its pretty much the same with Italian cheeses, we all think of parm, (the king of cheeses), gorgonzola, ricotta, burrata, pecorino, fontina, taleggio, and stracchino but there are at 2500 more! The world of cheese is big and complicated place.
And yet, the world of cheese stretches far beyond the familiar and the French—venture into Italy and you’ll discover not only Parmigiano-Reggiano, gorgonzola, ricotta, burrata, and pecorino, but a staggering array of regional specialties, each with its own history and flavor profile. The same can be said for nearly every corner of Europe: Germany alone boasts around 600 varieties, Switzerland claims 450, Spain offers at least 150, Austria contributes another 450, while the United Kingdom can lay claim to anywhere between 700 and 1,000 distinct cheeses, and Ireland enriches the global cheese tapestry with approximately 500. That’s almost 3000 cheeses just in Europe. It’s a testament to how cheese is not just food, but a reflection of landscape, tradition, and ingenuity in every culture, prompting the inevitable question: who first imagined this extraordinary craft and set in motion such a delicious legacy?
In times past people used the stomach of animals to transport liquids (it was a natural sack!). When they filled a stomach with milk, the natural enzymes in the stomach created a crude cheese. People loved it, it was easily portable and nutritious. Over time people began experimenting with different types (don’t forget buttermilk and butter), the end result was the thousands of cheeses we have today.
If all this talk of cheese has you hungry to learn more, grab a copy of Steven Jenkins’ Cheese Primer. Think of it as the ultimate cheese lover’s handbook—part encyclopedia, part passionate storytelling. Jenkins doesn’t just cover the big names like Brie or Parmesan; he takes you on a tour through hundreds of cheeses from France, Italy, Spain, the U.S., and beyond. Along the way, he shares tips on how to spot the good stuff, steer clear of bland factory versions, and even how to serve cheese like a pro (wine pairings included!). It’s a fun, flavorful read for anyone who wants to turn a simple cheese plate into a world tour.
