Europe’s Big Cheese

Cheese is one of the most popular food staples throughout Europe, some styles are even considered to be a delicacy. Lovingly and patiently prepared by artisans using methods passed down by their ancestors who preceded them centuries ago. Varieties to choose from, when traveling abroad, are seemingly endless: creamy, crumbly, mild, strong, hard, musty, earthy, and sharp, just a few of the properties these hand-crafted dairy products offer. How do these cheeses achieve their unique flavor profiles and textures? The answer, these 4 factors: the type of animals milk and it's diet, the region's climate, and any special handling techniques used by the cheesemonger. On your next trip to the continent, make it a point to find Europe's big cheese.

Jezz Timms Unsplash

Somerset located in southwestern England is a picturesque village filled with pristine shops and vintage pubs. Somerset is home to numerous festivals, food markets, and a number of award-winning restaurants. This is the country in the U.K. and many Londoners flock here for vacation or holiday as it's known by the locals. Southwestern England has also become popular with travelers from abroad as well. For the traveling foodie seeking great cheeses you'll find many traditional, new, and blue cheeses, my personal favorite. The king of cheese in this region is Cheddar, this is the product that put the region on the map when it comes to production. For sightseeing, visit the Roman Baths in Bath just north, then head east to visit the ancient Stonehenge monoliths.

The French Alps to the east of Lyon, France are considered to be a mecca for the connoisseur. Not only are the cheeses spectacular but, the scenery is described as some of the most splendid on earth. In the winter the region is filled with skiers from everywhere across the globe. This part of France has hosted 2 winter Olympics in Grenoble and Albertville. The warmer summer months are great for hiking and cycling tours. Local artisans produce many varieties of cheese both soft and hard. Some famed, some peculiar, always following the standards and traditions handed down to them from their ancestors. The most noted cheeses are Abondance, Bleu de Sassenage, and Beaufort. My favorite is the soft, creamy Reblochon.

Gruyeres, Switzerland is just northeast of the French Alps region. This charming medieval village is one of the most important travel locations in the Saane River Valley. Famous restaurants such as La Maison du Gruyere, outdoor festivals and markets, or a visit to the Les Martel cheese-making dairy are all popular destinations for food and fun. Of course, you will find many varieties of Swiss cheeses with their iconic holes throughout. The holes are the result of gas which forms during the aging process. Named after the town, Gruyere cheese and its production is the backbone of the town's economy. Gruyere is one of the finest melting cheeses, it's earthy, musty, sweet flavor works perfectly in savory dishes. My favorite is a gooey Swiss fondue.

Angela Pham Unsplash

Normandy, France is world renowned when it comes to dairy products. Cattle graze along some of the most beautiful coastlines, outside of historical quaint villages, or in picturesque apple lined orchards. The apple orchards are another driving force in Normandy's economy, used to produce Calvados, a comforting apple brandy. This region of France has a lot of history and many must-see sites. Along the coastline of Omaha Beach, gutted German bunkers still line the rugged cliffs. The American Cemetery of Normandy is the resting place of many troops who died in the D-Day battle and makes for a stirring visit. Camembert cheese is exclusive to this part of France. This moist, soft, creamy, surface-ripened cheese is best slightly heated and spread on a toasted baguette.

Damien Kuhn Unsplash

Emilia-Romagna makes up a vast part of northern Italy and is home to the undisputed "King of all Cheeses" Parmigiano Reggiano. Due to its title, I will focus more on the cheese than the region but a must visit city in the area is Bologna, a gastronomic delight. This hard, granular cheese has a very labor intensive production process and is aged for a minimum of 2 years making it very expensive. An 84 lb. wheel can cost over $1,000 dollars. What makes the cheese so special is the milk which comes from grass-fed cows that thrive in the region. To comply with production standards, inspectors visit the wheels and approve their release. Parmigiana is perfect grated over pasta dishes. I enjoy it tossed in risotto or a nice chunk paired with a Lambrusco wine.

There is no real evidence of the origin of cheese. It is quite possible that it could have originated in 8000 b.c. most likely when milk stored in an animal's stomach spoiled and turned to curd. What we do know is by the time of the Roman Empire the production of this commodity was in full swing with many types to choose from. The International Dairy Federation recognizes over 500 types of cheese. Other organizations recognize over 1,000 with Europe producing the most in the world coming in at 15 million tons and that's just using cow's milk. As far as consumption, France is the world leader, followed by Iceland, Denmark, and Germany. Today, factories have taken over most of the production but one can still take the time, venture out and find an artisanal gem.