Top 10 cheeses worth trying

One of the most common and ancient products in many cuisines of the world is cheese. It can be hard, soft, fused and brine. Cheese is valued for its high content of milk fat, proteins and minerals, as well as vitamins A, D, C, E, B1, B2, B12, PP. The best producers of this dish are France, the Netherlands, Italy, Great Britain, Switzerland and Germany.

Appenzeller is a Swiss hard cheese in the shape of a circle. It is soaked in white wine or cider and processed with herbs during ripening. (Arti­zone)

The king of Italian hard cheese is Parmesan for its delicate taste with a piquant aftertaste. It is included in the diet of astronauts of the International Space Station, as it is rich in vitamins and mineral compounds, is perfectly absorbed and is a source of valuable concentrated protein. (Arti­zone)

Cheddar has a nutty, slightly spicy and sour taste. To produce this hard English cheese, whole pasteurized or raw cow's milk is used. It matures from two months to five years. (Arti­zone)

Roncal is a Spanish hard cheese made from sheep's milk. The product comes from Navarre. Matures for at least four months. For its production, whole milk of sheep breeds rasa and lacha is used. Has a memorable piquant taste. (Artizone)

Ble d’Auvergne is a blue French cheese. The product has an oily structure and is relatively mild in taste for "blue cheeses". (Arti­zone)

Idiazabal is a Spanish hard cheese made from sheep's milk. The product comes from the Basque Country and Navarre. It is made from raw and pasteurized milk of sheep breeds Lacha and karransana. The taste is light and spicy. (Arti­zone)

Brie is a French soft cheese made from cow's milk. The product has a slight smell of ammonia, and the mold crust itself has a pronounced ammonia flavor, but is edible. It is characterized by a pale color with a grayish tinge under the "noble" white mold. (Artizone)

Saint-Maur-de-Touraine is a French soft cheese made from goat's milk. It has a bluish-gray crust of fluffy mold. The product is usually served as an aperitif or at the end of lunch. It is also used for making toast. (Arti­zone)

Stilton is an English "blue cheese". The birthplace of the product is the counties of Derbyshire, Leicestershire and Nottinghamshire. It is made from local pasteurized milk. Traditionally, cheese is washed down with port wine. It is also customary to serve it during the Christmas meal. (Arti­zone)

Delis de Bourgogne, or "Burgundy delicacy— is a French soft cheese with a white crust. It is made from milk enriched with cream. It should be covered with mature penicillin mold. The taste is creamy, delicate, goes well with champagne. (Arti­zone)