Creamy and Irresistible: Cheese From Italy to Mexico

The cold, dark days of winter feel a little warmer when a plate of gooey, melted Raclette is in front of you. This classic Swiss staple is especially popular during the cooler months, particularly in mountain regions.

Traditionally prepared on a tabletop grill, Raclette is melted and scraped onto hearty accompaniments like boiled potatoes, gherkins, and pickled onions. But be mindful of your drink choice—the Swiss believe that water can make all that cheese congeal in your stomach. Instead, pair your Raclette with a dry white wine and finish your meal with a shot of schnapps to aid digestion.

Where to Try It: There’s no better place to enjoy Raclette than the cozy wood chalet atmosphere at Restaurant le Chalet de Gruyeres .

Semi-hard, raw cow’s milk cheese is easy to find, but to earn the nameComté, it must be produced in designated areas of France’s Franche-Comté region.

Its flavor evolves with age, ranging from lightly sweet to deeply savory. Comté is aged for a minimum of four months, though some wheels mature for up to seven years, developing even richer complexity.

Where to Try It: Fromageries Marcel Petite , ahistoric cheese cave where Comté is aged to perfection.

If you're a fan of mozzarella, burrata takes the experience to a whole new level. This Southern Italian cheese features a delicate outer shell that gives way to a rich, creamy center that spills onto your plate with a single cut. According to legend, burrata was born from an Andrian farmer’s ingenuity—determined not to waste a single bit of his homemade mozzarella, he blended leftover scraps with cream and curds, then encased the mixture in a pouch of stretched mozzarella.

The name burrata translates to “buttery” or “buttered”—after just one bite of this indulgent cheese, you’ll see why.

Where to Try It: Caseificio Olanda, a family-run dairy farm in the heart of Andria that’s famous for its burrata and Milk Museum.

Manchego, crafted exclusively from the milk of Manchega sheep in the Castilla-La Mancha region, is one of Spain’s most iconic cheeses. Its texture and flavor evolve with age, ranging from young and creamy to firm and nutty as it matures. Only cheeses made with 100 percent Manchega sheep’s milk can officially carry the Manchego Denomination of Origin, though similar cheeses made in the same style—featuring a firm rind and robust texture—are also available.

For an authentic Spanish sampling experience, serve it with quince paste (membrillo) or Marcona almonds.

Where to Try It: Follow Spain’s Manchego Cheese Route to explore the region and taste many varieties.

A stringy, mild cheese similar to mozzarella, Oaxaca cheese is a staple in Mexican cuisine, perfect for quesadillas and tacos. This delicacy is made in a time-consuming process that starts with adding rennet to whole milk, causing the curds to separate from the whey. These curds are then immersed in hot water, softening them until they become elastic and workable. The final and most crucial step involves stretching the curds into long, thin strands and kneading them until they achieve Oaxaca’s signature stringy, pull-apart texture.

Oaxaca has a creamy, slightly salty flavor and pairs well with a light Mexican lager or a smoky mezcal.

Where to Try It: Learn about the history of Oaxacan cheese from multi-generation local cheese producers and see how it’s made on the Oaxaca Artisanal Cheese Experience tour .

Creating a well-balanced international cheese board requires variety in texture, taste, and pairings. Here’s a simple guide:

1. Cheese Selection: Include a mix of soft (burrata) and semi-hard (Comté, Manchego) cheeses.
2. Accompaniments: Pair with regional specialties like membrillo, cornichons, or olive oil.
3. Beverages: Serve with- complementary wines, beers, or spirits from similar regions.