Atlas of flavour reveals the world’s 100 best cheeses, but Indian paneer isn’t among them

Atlas of taste is quickly becoming one of the most recognizable online food rating platforms in the world for its various lists and explorations of global cuisine. While it has sometimes drawn attention for the wrong reasons, with people questioning the metrics and parameters under which they create their lists, its most recent list appears to be less controversial and, after extensive surveys, details the The 100 best cheeses in the world.

His process included a catalogue of 1,378 cheese Varieties and a total of 24,296 valid votes were cast before the averages determined the list of the world’s top 100 varieties. While Taste Atlas is definitely making more of an effort to refine its process, it’s worth noting that Paneer, India’s exceptionally common cottage cheese, was nowhere to be found on the list.

The top 100 was dominated by cheese varieties from Europe, such as Italy, France, Switzerland, Spain and Poland, with a few options from South America, such as Brazil and Mexico. The paneer market in India is estimated to be worth 570.8 billion in 2023 (according to a 2024 study by IMARC Group) and as a result of the population size, it is one of the most consumed cheeses in the world, so many found it unusual that it didn’t even feature on a list of one hundred.

The top ten included some of the world’s favourites that have won hearts for their versatility and cultural significance. Here’s a quick rundown of the ten that topped the list.

Parmigiano-Reggiano (Italy)

Known as the “king of cheeses” for a reason, this hard, grainy cheese has a rich, nutty flavor and a slightly grainy texture. It is produced in the provinces of Parma, Reggio Emilia, Modena, and parts of Bologna and Mantua. It is a protected product of Italy and is aged for at least 12 months. It is often grated over pasta dishes, salads, and soups, enhancing their flavors.

Buffalo mozzarella from Campania (Italy)

Creamy, smooth and fresh, this cheese made from buffalo milk is a popular ingredient in many Italian dishes, from pizzas to salads. This cheese is known for its delicate milky flavour and its soft, slightly elastic texture.

Crescenza Stracchino (Italy)

This soft cheese, originally from northern Italy and especially popular in Lombardy, has a mild, buttery flavour and a smooth, spreadable texture. It is often used in sandwiches, spread on bread or accompanied by cold cuts.

Naxou Gravel Works (Greece)

Greece also has a number of indigenous cheeses that make the list. Graviera Naxou is a semi-hard cheese from the Greek island of Naxos. Made primarily from cow’s milk, it has a sweet, nutty flavour and a firm but creamy texture.

Serra da Estrela Cheese (Portugal)

This Portuguese cheese is made from the milk of native sheep from the Serra da Estrela region and has a strong, earthy aroma and a rich, buttery flavour with a slightly acidic finish. Perfect with crackers or even in a simple sandwich.

Burrata (Italy)

One of the best known Italian cheese Today, burrata is a fresh cheese made from mozzarella and cream. The outer layer is made from solid mozzarella, while the inside contains stracciatella and cream, giving it an incredibly soft and creamy texture.

Saint-André (France)

French cheese Saint-André is a triple-cream cheese with a dense, buttery texture and a rich, tangy flavour. Originally from Normandy, this cheese is soft and spreadable, making it perfect for pairing with fresh bread, fruit or champagne.

Reblochon (France)

For lovers of soft cheeses, this washed-rind cheese from the Savoie region of France is a must-try. It has a soft, creamy texture and a mild, slightly nutty and earthy flavour.

Pljeval cheese (Montenegro)

Pljevaljski Sir is a soft cheese from Montenegro, less known in the premium category, made from cow’s milk. It has a creamy texture and a mild, slightly acidic taste and is used in traditional Montenegrin cakes and pies.

Mont d’Or (France)

Also known as Vacherin Mont d’Or, it is a soft, seasonal cheese from the Jura region of France. It is wrapped in fir bark, which gives it a woody flavour. Mont d’Or is typically served warm, often baked in its box.