The French authorities are continuing with measures to “preserve and modernize” their language – and are banning English words as part of this effort. After terms “Facebook”, “Twitter”, and “e-mail” were outlawed earlier, “hashtag” is next in line to be banished from official French documents.

Camembert: A cheese from Normandy, Camembert is perhaps the most famous French cheese, and is known and imitated worldwide.

Top 10 French cheeses

• Brie de Meaux – soft cheese, often known as the King of Cheeses.
• Roquefort – rich strong blue-veined cheese.
• Camembert – soft cheese.
• Cantal – hard cheese (similar perhaps to cheddar / Monterey Jack)
• Bleu d’Auvergne – milder blue-veined cheese.

Despite its complex flavor-range, Roquefort is one of the most popular French cheeses available today.

• Camembert. Camembert is one of the first cheeses we associated with France, so it’s no wonder it tops the list at number one.
• Brie de Meaux. The region of Brie, 130 miles east of Paris, has a long tradition of cheesemaking.
• Roquefort.
• Reblochon.
• Munster.
• Pont l’Évêque.
• Époisses de Bourgogne.
• Comté

Parmigiano Reggiano cheese

The best known is pecorino romano, which is a hard, salty cheese, and one of the country’s oldest too. It is most commonly used grated over pasta, soup and salad as a slightly sharper tasting alternative to Parmesan. If it’s a table cheese you’re after, pecorino toscano and pecorino sardo are more suitable options.

Pule is reportedly the “world’s most expensive cheese”, fetching US$600 per kilogram. It is so expensive because of its rarity: there are only about 100 jennies in the landrace of Balkan donkeys that are milked for Pule-making and it takes 25 litres (6.6 gallons) of milk to create one kilogram (2.2 pounds) of cheese.

Parmesan (or Parmigiano Reggiano) Tasting notes: Italy’s most famous cheese is known as ‘Parmigiano Reggiano’ or even as the ‘king of cheeses’ in its home country. It has been around in the north of Italy since the Middle Ages.

Let’s take a walk through Italy via the best cheeses.

• Fontina – Val d’Aosta. The best place to start is Val d’Aosta, where fontina is so well perfected its tough to find anything that can match it in other parts of Italy, let alone the world.
• Milan – Gorgonzola.
• Naples – Mozzarella.
• Sicily – Ricotta.
• Rome – Pecorinos.

Pule donkey cheese

5 Famous Italian Cheeses You Must Try (Updated 2019)

• Gorgonzola. A piece of Gorgonzola – Photo from Wikipedia Commons.
• Pecorino Toscano. Pecorino Toscano – Photo from Wikipedia Commons.
• Mozzarella di Bufala. Mozzarella di Bufala on sale – Photo from Wikipedia Commons.
• Parmigiano-Reggiano.
• Provolone.

Pule

9 Italian Cheeses You Should Know

• Gorgonzola.
• Pecorino Toscano.
• Taleggio.
• Fontina d’Aosta.
• Parmigiano-Reggiano.
• Mozzarella di Bufala.
• Provolone.
• Asiago.

Italian cheeses: a regional guide

• Parmigiano-reggiano. A hard, nutty cheese made from raw cow’s milk and aged for two to three years.
• Caciocavallo. This soft, stretched cow’s milk cheese is produced in southern Italy and has a strong, nutty taste.
• Ricotta.
• Burrata.
• Formaggio di f’ossa.
• Mozzarella.
• Taleggio.
• Fontina.

• Asiago. This northern Italian cow’s milk cheese is a nice addition to pasta dishes and cheese plates.
• Comté Hailing from France, this raw cow’s milk cheese is smooth and dense with a mild, pleasing flavor.
• Cotija.
• Emmental.
• Grana Padano.
• Gruyère.
• Manchego.
• Parmesan.