1. What is the most popular/ best cheese in the world?

According to some, Cheddar is the most popular cheese in the world, certainly due to its spread. So to speak, Cheddar is the cheese that melts used in hamburgers around the world. From yellow to orange, it is made exclusively with cow's milk.

Seconds to Cheddar are the Parmigiano Reggiano and Camembert. Mozzarella and Gorgonzola follow a short distance.

A curiosity: the Burrata, thanks to its worldwide discovery is rapidly climbing the ranking and gaining really important positions. The important thing is that it is always fresh.

2. What is the most expensive cheese in the world?

Pule is made exclusively at Serbia’s Zasavica Special Nature Reserve, located 30 miles outside of Belgrade. At roughly $ 717.72 per 453.592 grams, it is the world’s most expensive cheese, and its extreme price tag is made all the more surprising when you discover it’s made using donkey milk. Donkey milk contains 60 times more vitamin C than cow’s, so it’s extremely healthy, but production is far from cost-effective. Around 25 liters are required to make just one Kg of cheese, and each donkey typically produces just 200 milliliters per day. [Source: https://vinepair.com/articles/worlds-most-unforgettable-cheeses/].

3. The top consumers in the world

The Top Five Consumers

The top cheese consumer is Denmark. The country consumes 28.1 kilograms of cheese consumption per capita. The second highest consumer is Iceland followed by Finland at 27.7 kilograms and 27.3 kilograms of cheese consumption per capita respectively. France follows closely at 27.2 kilograms of cheese per capita. The French keep high breed dairy cattle which contribute significantly to high production of cheese. At position five is Cyprus which consumes 26.7 kilograms of cheese consumption per capita.

Other Top Cheese Consuming Countries

Cheese is also a major product in Germany, Switzerland, and The Netherlands. The average per capita consumption of cheese in Germany is 24.7 kilograms per capita while Switzerland and Netherlands consume 22.2 and 21.6 kilos per capita respectively. Italy is the ninth highest consumer of cheese at 21.5 kg per capital followed closely by Austria at 21.1 kg per capita. Sweden is at position eleven with a consumption of 20.5 kilos per capita. At position twelve is Estonia at 20.0 kilograms of cheese eaten per capita. Latvia and Norway consume below 20 kilos per capita. Research shows that both rate at 19.8 kilograms per capita each. Israel follows closely at 18.9 kilograms per capita. Other smaller consumers are the United States at 16.8 kilograms per capita with the Wisconsin region leading with California and Idaho states in position two and three respectively.

In all these countries, cheese is eaten regularly with meals and in between the meals.

4. Why Do Countries With Cold Climates Eat More Cheese?

The top consumers of cheese are mainly countries in the cold region of the world mainly because cheese can be chilled and preserved for future use. The cold weather requires high protein levels which the cheese provides. Cheese is also processed in smaller quantities from milk obtained from other mammals such as the sheep, goats and even donkeys. The institutions that carry out a survey on the rate of consumption in various countries are the Global dairy sector, the United States Department of Agriculture, the international dairy foundation and the UN Food and Agriculture Organization (FAO). These bodies have rated the highest consumers of cheese as below:

Countries Who Consume the Most Cheese



Cheese Consumption (kg Per Capita)














































5. What is the rarest cheese?

The rarest cheese is a cheese made by Donkey milk: see the answer to the question 2.

6. What is the oldest Cheese?

A rare Italian cheese produced in the Valtellina Valley in Lombardy, Bitto Storico is the world’s oldest commercially available cheese. The Denominazione di Origine Protetta (DOP) cheese takes its name from the valley’s Bitto river, and is produced during summer using a mixture of cow’s milk and Orobica goat’s milk (a species found exclusively in the Northern Italian Alps).

Bitto Storico can be aged for anywhere up to two decades, but is typically consumed between five and 10 years of age. In its youth, the cheese is soft, sweet, and delicate. As it ages, it takes on spicier, bitter notes.

The higher the percentage of goat’s milk used in production, the longer the cheese can age. [Source: https://vinepair.com/articles/worlds-most-unforgettable-cheeses/]

7. What is  the best cheese for a weight – loss diet?

There is a cheese that is the result of the production of another cheese. This cheese is the Ricotta. When the cheesemakers produce the mozzarella, the whey that separates from the curd during the first part of the process, is stored at room temperature. After that it is heated up to the right temperature, the cheesemaker collects the ricotta, a cheese with extremely low fat content and very high protein value.

Ricotta is by far the cheese with the lowest fat content. Its consistency is grainy, the color is white, and it can be mixed with other ingredients (salty or sweet) for a great variety of dishes. You can find many recipes with Fresh Ricotta in our Recipes page.

8. What is  the hardest cheese in the world?

Ever tried Churpi? it’s hard as rock, takes hours to chew, but somehow you’ll like it! It’s cheese of course but this one, will leave your jaw aching as it is very tough to chew. Churpi soften slightly as we work them making for a long lasting, low fat, cheesy experience that we all love!

    - Made from cow or yak’s cheese, Churpi or Durkha originates in China, Tibet and Nepal. It is also very popular among the northeastern states as well. These finely cut, small inches of hard cheese packed in a plastic jar can be seen in many shops.

   - It is made simply with milk, salt and lime and stays unspoilt for years without having to add preservatives or added flavour.

   - It is prepared in a local dairy or at home from a material extracted out of buttermilk called sergem. The sergem is wrapped in cloth, usually jute bags, and pressed hard to get rid of water. Then, it dries out and becomes similar to cheese. Finally, in this cheese-like stage it is cut into pieces, and hung over the smoke to make it stone hard.

   - For generations the people of the Himalayan highlands have been making this hard cheese. Living in the mountain regions is a tough call with scarcity of food and water and not to forget the harsh cold weather. Their rich component of essential fats and proteins in the cheese help to keep the body warm.

   - Hard Churpi that are 4 to 5 years old are usually called Chhurpupu. If stored properly in yak skin (mongnang), hard Churpi can be consumed even for 20 years.

   - A curry and/or pickle is also made of churpi and is eaten with rice as a staple food in everyday meals. It is highly rich in protein and a great substitute for vegetables especially in mountains areas where food is scarce. Churpi is also sold as a dog food. So next time you see it, don’t hesitate to buy, it’s good for you.

9. Is it safe to eat cheese with mold?

Soft cheeses, such as Cottage cheese, cream cheese and Ricotta, with mold should be discarded. The same goes for any kind of cheese that's shredded, crumbled or sliced.

With these cheeses, the mold can send threads throughout the cheese — contaminating more than you see. In addition, harmful bacteria, such as Listeria, Brucella, Salmonella and E. coli, can grow along with the mold.

Mold generally can't penetrate far into hard and semisoft cheeses, such as Cheddar, Colby, Parmesan and Swiss. So you can cut away the moldy part and eat the rest of the cheese. Cut off at least 1 inch (2.5 centimeters) around and below the moldy spot. Be sure to keep the knife out of the mold, so it doesn't contaminate other parts of the cheese.

Of course, not all molds pose a risk. Some types of mold are used to make cheeses, such as Brie and Camembert. These molds are safe for healthy adults to eat. However, these cheeses, as well as other soft cheeses and cheeses made with unpasteurized milk, are best avoided by people with weakened immune systems, older adults, pregnant women, infants and young children.

If you're not sure what type of cheese you have or what to do if it grows mold, the safe course is to discard it.

10. Can you eat cheese if you are lactose intolerant?

Lactose intolerance happens when your small intestine does not make enough of a digestive enzyme called lactase. People who are lactose intolerant have unpleasant symptoms after eating or drinking milk or milk products. These symptoms include bloating, diarrhea, and gas.

Lactose intolerance does not mean you are allergic to milk, but you will probably feel bad after drinking milk or eating cheese, ice cream, or anything else containing lactose. ... People with lactose intolerance do not make enough lactase in their small intestine.

That's what causes lactose intolerance. Without enough of the lactase enzyme, your body can't metabolize dairy, leading to digestive problems like diarrhea, abdominal cramping or pain, bloating, gas, nausea, and sometimes even vomiting about 30 minutes to two hours after eating it.

11. Which country product most type of cheese?

Italy and France produce more or less 400 types of cheese each. The biggest producer in terms of quantity is EU with 9 thousands tons per year, the USA, with 5.4 thousands tons per year.

12. What is the best cheese for pizza?

The Mozzarella is the favorite and most largely diffused cheese for the topping of the pizza. The reason is because the fresh and soft feeling of the Mozzarella is mixed with the fat and salty taste of the topping. Other kind of cheeses are mixed with the Mozzarella for the toppiing, as they give stronger taste or sapidity level.

A famous pizza e’ the “Quattro formaggi”, with the topping made of 10 parts of Mozzarella, 10 parts of Fontina, 8 parts of Gorgonzola and 8 parts of Parmigiano. Gorgonzola (the famous cheese with blue moulds and Parmigiano have a strong taste, that’s the reason why it’s better to respect the quantities.