Welcome to the wonderful world of cheese! You’re about to meet the grandmasters of age, the ancient ones, the cheeses that have been around the block (or cave) more times than we can count. On this dairy-laden journey, we rank the world’s oldest cheeses. Grab a cracker or two; this is going to get tasty and historical.

Feta (8th Century)

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Starting our list is the briny, tangy delight known as Feta. Hailing from Greece, this crumbly sensation has been around since the 8th century B.C. Yes, Plato could have been munching on Feta while pondering the forms. It’s as essential to Greek cuisine as olive oil, and for good reason—it’s delicious.

Gouda (14th Century)

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Gouda is not just a fun word to say but also one of the world’s most beloved cheeses. Its roots go back to 1184 in the Netherlands. This semi-hard cheese is as rich in history as it is in flavor and is known for its buttery, nutty taste and smooth texture. It’s like eating a piece of history, except tastier.

Cheddar (15th Century)

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Cheddar, the cheese that has taken over the world, originated in the 15th century in a village in England—also named Cheddar. The aging process, which can range from a month to several years, makes it unique. This process gives it a depth and complexity of flavor that’s as varied as its age.

Parmesan (12th Century)

Parmigiano-Reggiano, or Parmesan as it’s affectionately known outside of Italy, has been around since the 12th century. This hard, granular cheese is a staple in Italian cuisine, known for its rich, umami-packed flavor that intensifies with age. It’s like the fine wine of cheeses.

Roquefort (79 A.D.)

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Roquefort, the king of blue cheeses, has been documented back to 79 A.D. in France. Made from sheep’s milk and aged in the natural Combalou caves of Roquefort-sur-Soulzon, this moldy marvel has a complex, sharp, and tangy flavor that has been delighting cheese lovers for centuries.

Gruyere (12th Century)

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Gruyere’s history stretches back to the early 12th century in Switzerland. This creamy, nutty cheese is essential for fondue and has a sweetness that becomes more pronounced with age. It’s like getting a hug from history, warm and comforting.

Manchego (3300 BCE)

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Manchego, the pride of Spain, dates back to the time of the Romans in the Bronze Age. Made from the milk of Manchega sheep, this cheese has a firm and compact consistency and a buttery texture. It’s a testament to the timeless quality of Spanish cheesemaking.

Taleggio (10th Century)

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Taleggio, with its roots tracing back to the 10th century in Italy, is a soft cheese known for its strong aroma but mild and fruity flavor. This cheese proves that something can smell like old shoes but taste like heaven.

Brie (7th Century)

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Brie, often referred to as the “Queen of Cheeses,” has been around since the 8th century in France. Its creamy interior beneath a rind of white mold has been savored by kings and peasants alike. It’s a democratic cheese if there ever was one.

Edam (14th Century)

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Edam, which originated in the Netherlands in the 14th century, is known for its distinctive red wax coating. This semi-hard cheese is mild, nutty, and slightly salty, proving that sometimes, the best things in life come in the simplest packages.

Pecorino Romano (AD 21)

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Pecorino Romano, a hard cheese from Italy, has been fueling emperors and soldiers since Roman times. Made from sheep’s milk, it’s salty and tangy, so it’s perfect for grating over a bowl of pasta. It’s like a sprinkle of history on your dinner.

Cantal Cheese (1st Century AD)

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Cantal cheese, dating back over 2,000 years in France, is one of the oldest cheeses in the world. This firm cheese has a mild, buttery flavor that can become sharper with age. It’s a gentle reminder of France’s deep culinary roots.

Eternal Emmental (13th Century)

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Last but certainly not least, Emmental. This Swiss cheese, famous for its distinctive holes, dates back to the 13th century. Its mild, slightly nutty flavor makes it a favorite in sandwiches and cheese platters worldwide. It’s like Swiss cheese because, well, it is.

Asiago’s Age-Old Artistry

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Asiago cheese, with its roots nestled in the picturesque plateau of the same name in Italy, boasts a heritage that dates back over a thousand years. This versatile cheese comes in both fresh and aged varieties, each offering a distinct flavor profile—from smooth and sweet to crumbly and sharp.

The Saga of Stilton

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Stilton, the “King of English cheeses,” has been a staple since the early 18th century. This blue cheese is renowned for its rich and robust flavor, veined with blue streaks that give it a distinctive appearance and taste. Produced in only three counties in England, Stilton’s unique character and protected designation of origin (PDO) status make it a true culinary treasure.

Andy Ford