Sheep herders used to travel through Southern Italy to feed their herds fresh grasses. Along the way, they made cheese and hid it in caves. When they returned in the fall, it was hard. Voila! Pecorino was born.
From the Netherlands, this cheese was specifically made sweeter to satisfy our candied American palates. Whatever it takes to make more people fall in love with awesome cheese.
Creamy and tangy, this cow's milk cheese from Italy is like a Brie with a side of funk.
Meaning "made in March," this unaged Italian cheese is designed to display the fresh flavors of springtime herbs and flowers. That said, the term is used rather generically, so it's more of a concept than a specific cheese. A beautiful, beautiful concept.
Nothing makes a cold-cut sandwich sing like spicy provolone from Italy.
38. Norwegian brown cheese
It is brown thanks to sugars that are caramelized when cooking whey, and the result is a sweet cheese that should be eaten on whole-grain bread after decapitating the Kraken.
37. Monterey dry Jack
Because it's American, dammit.
Traditionally served with fresh fruit on the island of Cyprus, it stands out from all others for one reason: it doesn't melt.