Our 10 Best Cheeses


Is it a piece of marble or a blue cheese? And did it make the list of Our 10 Best Cheeses?

Who doesn’t love cheese? A friend says she administers a cheese test to potential boyfriends. If the guy doesn’t crave the coagulated milk products of cows, sheep, goats, or water buffalo, it’s no dice! (Why is there no such thing as pig’s milk cheese? And what about llama cheese?)

The glass case at Murray’s in the West Village only hints at the profusion and splendor of cheeses available in the city.

At Fork in the Road, we love cheese, too, so much so that we can’t stop thinking about it. We tasted and considered, tasted and considered, to produce this ranked list of the world’s best cheeses. You’re likely to disagree with some of our selections–that’s fine, because cheese is entirely democratic. We wish, of course, that some cheeses were not so expensive. For those that are, a little often goes a long way. So throw away that package of Kraft American Slices, and dig in!

Here, then, is a very opinionated list of Our 10 Best Cheeses, with a handful of runners-up. Please let us know the varieties that you love which we might have omitted.

Next: Runners-Up to our 10 best


The excellent cheeses of Vermont’s Consider Bardwell relax under a plastic bubble at the Abingdon Square Farmers Market. That’s Pawlet on the right.

Runners-Up to Our 10 Best Cheeses

Crozier Blue (Ireland, sheep’s milk), Garrotxa (Spain, goat’s milk), Ossau-Iraty (France, sheep’s milk), Tete de Moine (Switzerland, cow’s milk), Sally Jackson (Washington, goat’s milk), Burrata (Italy, water buffalo’s milk), Sharp Cheddar (New York, cow’s milk), Aged Gouda (Netherlands, cow’s milk), Consider Bardwell Pawlet (Vermont, cow’s milk), Morbier (France, cow’s milk), Jasper Hill Constant Bliss (Vermont, cow’s milk)

Next: Numbers 6 through 10


What could be better than a toasted cheese made with your favorite combination of cheeses (we put slivered dill pickles in ours, too!)

Cheeses 6 Through 10

10.Kasseri (Greece, sheep’s milk and goat’s milk)
9.Oka (Canada, cow’s milk)
8.Epoisses de Bourgogne (France, cow’s milk)
7.Nettle Meadow Kunik (New York, goat’s milk and cow’s cream)
6.Manchego (Spain, sheep’s milk)

Next: The top 5


There are many upper-end versions of Parmigiano-Reggiano, including this one known as Vache Rosse, named after a variety of red cow that produces richer, creamier millk.

Cheeses 1 through 5

5.Percorino Toscano (Italy, sheep’s milk)
4.Double Gloucester (England, cow’s milk)
3.Humboldt Fog (California, goat’s milk)
2.Roquefort (France, sheep’s milk)
1.Parmigiano-Reggiano (Italy, cow’s milk)

Please let us know what your favorite cheeses are.