From the misty slopes of the Drakensberg to the picturesque Alpine pastures of Gruyères, the journey of cheese around the world is as rich in story as it is in flavour.
Whether crafted by hand on a South African farm or refined in a centuries‑old Swiss chalet, these cheeses reflect local terroirs and time‑honoured traditions. Join us on a delicious odyssey that celebrates the global appeal of artisanal cheese, from handcrafted cheddar in Haenertsburg to the iconic Gruyère in Switzerland.
Spain: La Mancha
La Mancha is best known for Manchego, a firm, nutty sheep’s milk cheese made from the region’s native Manchega sheep. It’s PDO-protected and always made locally, with a signature herringbone rind and bold flavour. Ageing varies — from soft and milky fresco to sharp, crumbly viejo (aged up to two years). But Manchego isn’t the only cheese here. You’ll also find lesser-known regional varieties made from goat’s and mixed milk, often sold fresh at village markets.
Italy: Emilia-Romagna
When it comes to cheese, Emilia-Romagna is at the top. This is where Parmigiano Reggiano — the king of hard cheeses — is born, aged for months (or years) in quiet, fragrant cellars. But there’s more to this region than just Parmigiano. You’ll also find Grana Padano, a close cousin with a gentler bite, and Pecorino from the Apennine hills, ranging from fresh and mild to firm and salty. Then there’s Squacquerone di Romagna, a soft, spreadable cheese perfect on warm flatbread.
France: Normandy
Normandy isn’t just scenic — it’s a powerhouse of French cheese. The region is home to four iconic PDO cheeses: soft, creamy Camembert, bold and briny Livarot, heart-shaped Neufchâtel, and square, pungent Pont-l’Évêque. All made from cow’s milk, they reflect Normandy’s rich dairy heritage and love of flavour.
If you’re lucky, you might also come across Brillat-Savarin (triple-cream decadence), Petit Suisse (light and creamy), or Pavé d’Auge with its tangy washed rind. Tradition runs deep here — from farmhouse cellars to roadside markets — with most cheeses still made the old-fashioned way, often enjoyed with a glass of cider or a splash of Calvados.
Switzerland: Gruyères
Perched in the rolling green hills of western Switzerland, the village of Gruyères is as close to a cheese fairy tale as one gets. Cobbled streets, flower-filled balconies and a hilltop castle frame the setting — but the star here is the nutty, caramel-toned Gruyère AOP, aged for up to 18 months in cool maturing cellars. The Maison du Gruyère is a working dairy and museum in one, offering a glimpse into centuries-old production methods. Time your visit right, and you can watch copper vats bubble with fresh milk as affineurs wheel enormous rounds into maturation rooms lined like libraries.
South Africa: Midland’s Meander
The Midlands Meander — a scenic route that is famed for arts, crafts, and delicious food — is also home to a cluster of artisanal cheesemakers producing wheels worthy of global acclaim. Their range includes soft, semi-hard, hard cheeses and yoghurts.
Bush Hill Cheese is a small-batch cheesery tucked away on Underbush Farm in Creighton—KwaZulu-Natal’s so-called “milk bowl.” It’s a newcomer, founded in 2022, but already making waves with its artisanal approach.
Indezi River Creamery has something for every cheese lover — from classic cheddar and Gouda to their creamy Caprini, a soft goat’s milk cheese. They also get creative with local flair, offering signature styles like Kwaito and Amabutho, plus a blended milk cheese and Caprini flavoured with Cajun spice or black pepper.
Nestled on Preston Farm just outside Howick, La Petite France is a grain-free, regenerative dairy haven producing French-style cheeses the old-school way. They make a delightful range—from Camembert and Brie (sold in sizes from mini to grand) to Hilton Blue, Tilsiter, feta, and halloumi—in vegetarian‑friendly batches with no additives.
Cheese isn’t just food, it’s a passport. Whether it’s the Swiss-style cheddar of the Drakensberg or the celebrated wheels of Gruyères, each cheese connects us to place, craftsmanship, and heritage. By following these trails we uncover the heart and soul of cheese making around the world. It’s a journey best savored bite by bite.
Also See: How to store cheese like a pro (and avoid mouldy wastage)
This article was originally written and published on Getaway by Lee-Ann Steyn
