19 November 2020

Take a journey through Europe and discover cheeses from some of UniCredit's countries

2:00 Min

What are the best cheeses in Europe? Donald Strachan asked this question in The Telegraph, and ended up selecting 18 cheeses from all over the continent.

Do you recognise the cheeses on this list? Take a look at this tasty list!

1) Austria: Alp-Bergkäse

This fine mountain cheese develops its flavor thanks to the cows passing their sunny summers in Austria’s high alpine pastures. Austrian cheese is produced by hand in small chalets in summer in the Bregenzer Wald region.

The milk is heated over a wood fire, and the smoke and ash infuse the end product with a much sought-after woody aftertaste.

2) Bulgaria: Tcherni Vit “Green Cheese”.

In Bulgaria we have Green cheese, a sheep’s cheese that takes its name from the characteristic green mould. Mainly produced in the village of Tcherni Vit the cheese is brined and stored in lime wood barrels , exposed to the air in a humid cellar.A green mould forms on the surface of the cheese, which gives the cheese its unmistakable flavor – and colour!

3) Croatia: Paški Sir

The Croatian coast is a wonderful holiday resort, and also the production site of one of the finest cheeses in Europe. On the island of Pag, Paški Sir is produced by locals.

The characteristic salty, sea-like taste is accentuated by the dry winter wind, called the Bora. The wind carries the sea salt onto the wild grass, which feeds the sheep of the island.

4) Germany: Bavarian Blue

Very similar to Roquefort, but made from cow’s milk instead of sheep’s. Smoother and creamier than its French counterpart, Bavarian Blue is a delicate cheese that can be enjoyed at breakfast, but is also suitable for gratins or as an ingredient in tasty sauces.

5) Italy: Parmigiano Reggiano

Present on pretty much every table in Italy and beyond, Parmigiano Reggiano is an icon of Italian cuisine. In order for it to be at its best, the rules legislate for a minimum of 12 months of maturation, but the cheese can mature up to three years or more, developing a more complex flavour.