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#1: Open Air Cheddar

Originating from the UK’s lush pastures, Open Air Cheddar is a testament to traditional farmhouse methods. Made from cows that graze on unsprayed meadows and are milked in the open air with mobile milking units! Because the cows spend so much of their lives outside, the milk’s beta-carotene levels vary with the seasons, so its colour shifts from pale straw to sunset orange depending on the time of year. It’s an honest, earthy summer classic that proves the best flavors start with a happy herd and fresh air. It’s the ultimate "outdoorsy" cheese.  (V+P)

#2: Roquefort

The classic sheep's milk cheese from France, this is created from sheep's milk and matured in caves. Perhaps another  "King of Cheeses," it's produced exclusively in the limestone caves of Roquefort-sur-Soulzon, where natural vents called fleurines create a unique climate for Penicillium roqueforti mold.
Awarded France’s first PDO status in 1925, it remains protected by strict tradition. Unlike cow-milk blues, true Roquefort is made only from raw Lacaune sheep’s milk. A defining feature is its lack of a rind; the moist, salty, and tangy paste is edible throughout. Folklore claims it was discovered by a distracted shepherd who left his lunch in a cave, accidentally creating history.  (nV+P)

#3: Taleggio

Hailing from the Val Taleggio in Italy, this is a washed-rind cheese with a surprisingly gentle soul. Beneath its funky, orange-tinted rind lies a semi-soft interior that is fruity, tangy, and remarkably mild. Taleggio is one of the oldest soft cheeses in existence, dating back to Roman times. It was traditionally washed in brine and ripened on wooden shelves in caves, where the cool atmosphere helped develop its unique character. Its aroma can be powerful, but the flavour is sweet, gentle and moorish. (nV+nP)

#4: Mahon

Known as Queso de Mahón, is a protected, artisanal treasure from the island of Menorca, Spain. Crafted from cow’s milk, it boasts a unique flavor profile influenced by the island’s salty, windswept Mediterranean climate. Traditionally, it is pressed into a square shape with rounded corners, leaving a distinct "fogasser" cloth imprint on its rind. Its texture ranges from supple and buttery in young wheels to intensely firm, crumbly, and sharp when aged. Interestingly, the characteristic orange-hued rind is developed by rubbing the cheese with butter, oil, and paprika during the long maturation process, adding an earthy depth to every bite. (nV+nP)

#5: Garlic Yarg

This iconic Cornish cheese is a true visual masterpiece, wrapped in a mantle of wild garlic leaves. Originally inspired by a 13th-century recipe, it combines a creamy, crumbly texture with a subtle, aromatic hit of forest-fresh garlic.  "Yarg" is not Cornish for cheese, or a local place name, it is actually "Gray" spelled backward! It was named after Alan Gray, the man who rediscovered the recipe in his attic. The wild garlic leaves don’t just look beautiful; they actually help regulate moisture as the cheese matures.  (V+P)

#6: Pecorino Sardo

#7: Primo Sale

A fresh mild sheep's milk cheese originating from the islands of Sicily - soft and supple, it comes as a small wheel and is a perfect summer cheese. This one is studded with black peppercorns for a bit of crunch and heat. Primo sale, a young, mild Sicilian sheep’s milk cheese, is aged for only about a month, earning its name meaning "first salt." Its origins lie in the sun-drenched pastures of Sicily, where ancient shepherds crafted it to preserve milk quickly. In fact, this cheese is so central to Sicilian identity that legend suggests it was once used as a form of currency in remote mountain villages. (nV+nP)

#8: Manouri

Manouri is a delectable, semi-soft Greek cheese originating from the regions of Macedonia and Thessaly. Traditionally crafted as a byproduct of Feta production, it is made from goat or sheep milk whey, enriched with fresh cream. This unique process gives Manouri its characteristic creamy, milky, and slightly nutty flavor profile. Its name translates to "a little of the cream," highlighting its rich, indulgent texture. Manouri is frequently used in both savory dishes and decadent desserts, often drizzled with honey or served alongside fresh fruits for a perfect balance. (V+P)