ORBIS
Cheese
166 shops · 3 Icons & Heritage Houses first. Hand-checked. Walk in.
Cheese by city
Craft guide
ORBISTHE CHEESE ISSUEBritish and Continental artisan cheeses are matured and sold at The Fine Cheese Co., whose Walcot Street counter also carries crackers and provisions. Dresden's Dresdner Molkerei Gebrüder Pfund sells cheese and regional dairy beneath hand-painted Villeroy & Boch tiles, with a small bistro on-site. Fromagerie Ceneri ages farmhouse cheeses in its own cellars before selling them from the family shop on Cannes' Rue Meynadier. Raw-milk selections there include mountain tommes and washed-rind cheeses, drawing on makers across France and the Alps.
This plate lists 166 shops in 20 countries. Kars has the most with 5, followed by London with 4. Among these shops, 22 sell online, going by their own descriptions.
Ask to taste first: a counter that cuts to order will usually let you taste before you choose.
Ask how old the cheese is: the same cheese changes with age, so ask how long this piece has matured.
Ask how it should travel: ask for vacuum packing and check the import rules for dairy before carrying cheese abroad.
Use the city plates when they appear below, or open any store for its official door and related ORBIS city and craft links.
Cheesemongers · 166 shops, the best first
Jermyn Street, London
Tracing back to a cheese stall Stephen Cullum set up at Clare Market in 1742, the business took its name after Harry Paxton and Charles Whitfield joined the Cullum family firm and has sold cheese from 93 Jermyn Street ever since. It has held Royal Warrants continuously since 1850, beginning under Queen Victoria and currently under King Charles III.
Best for British and European artisan cheese
Philadelphia / United States
Di Bruno Bros. has run its original 300-square-foot "House of Cheese" in Philadelphia's Italian Market since 1939, alongside additional cheese, bottle, and Rittenhouse Square shops across the city. The family business sells cheese, cured meats, and gourmet grocery items in-store and ships nationwide through its online shop.
Best for Specialty food, Cheese, Cured Meats, Gourmet Grocery
Goßholz, Lindenberg im Allgäu, Bavaria, Germany
Gebr. Baldauf has made Allgäu mountain and Emmental-style cheeses from a family dairy in Goßholz, part of Lindenberg im Allgäu, since 1862. The company runs its own cheese shop in Lindenberg itself alongside the Goßholz creamery and an online shop for its wheels and cured specialties.
Best for Aged Allgäu mountain cheese and Emmental from a 19th-century family dairy
Walcot Street, Bath
This Walcot Street cheesemonger matures and sells British and Continental artisan cheeses. Its cafe and counters also carry the company's own crackers, chutneys and provisions.
Best for Artisan British cheese, crackers and provisions
Äußere Neustadt
The Gebrüder Pfund dairy on Bautzner Strasse, opened in 1880, whose interior of hand-painted Villeroy & Boch tiles earned a Guinness record as the world's most beautiful dairy shop. The counter sells cheeses, regional dairy, milk-based cosmetics and souvenirs, with a small bistro on site.
Best for Cheese and regional dairy in a tiled hall
22 Rue Meynadier, Cannes
The Ceneri family have run this cheese house on rue Meynadier for generations, ageing farmhouse cheeses in their own cellars and selling raw-milk selections from across France and the Alps. It is counted among Cannes' serious affineurs, cutting and maturing everything from mountain tommes to washed-rind rounds.
Best for Aged French farmhouse cheese
Affoltern, Bern
The Emmental Cheese Factory in Affoltern im Emmental remains open to visitors after its commercial Emmentaler AOP production ended in June 2025. The shop sells Emmentaler and other Swiss cheeses, and there is still a restaurant at the site. The Königsweg experience explains the regional dairy tradition, and groups can still book a two-hour session making Stöckli cheese by hand in the 1741 building.
Best for Swiss cheese shopping and Emmentaler interpretation in Affoltern
The Emmental Cheese Factory in Affoltern remains a place to buy cheese and learn about the surrounding dairy tradition. Its purpose has changed since commercial Emmentaler AOP production at the show dairy ended in June 2025. The shop and restaurant continued operating, so that closure should not be mistaken for the whole visitor site closing.
The cheese shop offers Emmentaler alongside a wider Swiss selection, with cheeses of different styles available to compare. That makes the visit useful for choosing something to take home rather than assuming every wheel was made here. The restaurant offers another way to spend time at the site without following a production tour.
The Königsweg visitor experience explains the story of Emmentaler, while former production equipment forms part of the site's changing presentation. Anyone planning a visit specifically to watch commercial cheesemaking should account for the end of that activity. Cheese is still made here on a small scale. The Stöckli session runs for two hours by advance booking, led by a cheesemaker in the building dating from 1741. The group price is CHF 530 for up to 20 people and includes one wheel of 8 to 10 kg, with a second wheel at CHF 215. The wheels mature for four months and are then cut, vacuum-packed and posted within Switzerland only, so nothing goes home on the day.
Bordeaux / France
Côté Saveurs is a Bordeaux cheesemonger offering cheeses and prepared cheese platters.
Best for Cheese and prepared platters
Church Street
Church Street cheese shop and wine bar specializing in European and American farmstead cheeses, cured meats, and provisions cut to order. The counter builds boards and picnic baskets and pours natural wines by the glass.
Best for Farmstead cheese and wine
South Anne Street
Brothers Seamus and Kevin Sheridan began selling Irish farmhouse cheese at Galway market in 1995 and opened their South Anne Street shop soon after. The counter stacks raw-milk rounds of Durrus, Coolea and Cashel Blue alongside European cheeses, charcuterie and oils.
Best for Irish farmhouse cheese and artisan foods
Edinburgh, United Kingdom
I.J. Mellis, Edinburgh's artisan cheesemonger, selling farmhouse Scottish and continental cheese from its own shops alongside cakes, selections and subscriptions.
Best for Farmhouse Scottish and continental cheese
Magdalen Road, St Leonard's, Exeter
A neighbourhood cheesemonger at 71 Magdalen Road selling cut-to-order cheese alongside bread, wine and accompaniments. It keeps regular weekday hours plus Saturday and Sunday trading for the St Leonard's community.
Best for Cut-to-order cheese with bread and wine
Rue du Rhône, Geneva
The Geneva location of Switzerland's upscale department store. The Globus Delikatessa food hall is exceptional — Swiss cheeses, chocolates, wines, and prepared foods.
Best for Swiss cheeses, chocolates, wines, and prepared foods at Globus Delikatessa
Vevey, Lake Geneva
Weekly market in Vevey — Nestlé's hometown. Local produce, cheeses, wines from Lavaux terraced vineyards, and artisan crafts. The lakeside setting is quintessentially Swiss.
Best for Local produce, cheeses, wines from Lavaux terraced vineyards, and artisan crafts
Bussalp, above Grindelwald
Bergrestaurant Bussalp sits on the Bussalp pasture high above Grindelwald, a working alp reached by postbus that serves Bernese mountain cooking and dairy from the surrounding meadows. The kitchen leans on rosti, sausages and alp cheese, with the Eiger and Wetterhorn filling the view.
Best for Alpine dining and alp dairy
Grindelwald, Bernese Oberland, Switzerland
A Grindelwald dairy processing over two million kilos of local milk a year into cheese, yoghurt, and other products, with cheesemaker Johann Wittwer's team taking five medals at the 2025 World Cheese Awards. Its shop, Eigermilch der Laden at Dorfstrasse 101, sells the dairy's output alongside other local goods.
Best for Grindelwald mountain cheese and dairy
Lauenenstrasse 24, 3780 Gstaad / Gstaad / Switzerland
Cheese is cut by hand to order at the Gstaad counter rather than sold only in fixed packs. Customers pay for the exact weight received, and the online grotto mirrors that shop practice.
Best for Gstaad-made dairy and alpine cheese
202 Allen Street, Hudson, NY
Kate Arding, formerly of Neal's Yard Dairy and Cowgirl Creamery, and chef Mona Talbott, who trained at Chez Panisse, opened this cheese and provisions shop in 2014. The counter curates cheese, charcuterie and Hudson Valley pantry goods under a standard the owners describe simply as: if it doesn't meet it, it doesn't cross the countertop.
Best for Artisanal cheese and Hudson Valley provisions
Indianapolis, Indiana, USA
Tulip Tree Creamery hand-makes small-batch cheeses and cultured butter in the Indianapolis area, drawing on European cheesemaking tradition and Indiana dairy. The creamery has won a national Good Food Award in 2017, as listed by the Good Food Foundation, and its wheels turn up on cheese boards and restaurant menus across the city.
Best for Artisan cheese and cultured butter
Innsbruck / Austria
Food shop specialising in Tyrolean speck, smoked sausages, Alpine cheese and schnapps.
Jacinto City, Texas
Village Pizza on Market Street makes the dough daily and tops it with a three-cheese blend. The same counter sends out a seafood platter of clam strips, shrimp and fish.
Best for Independent pizza and seafood
Bendivan village, Susuz, Kars
Bendivan Yöresel Ürünler sells kaşar, gravyer, butter and honey produced in Bendivan, a village in Kars's Susuz district whose Turkish settlement dates back roughly 500 years. Milk comes from cattle on the village's natural pasture and honey from its wildflowers, drawing on the area's high-altitude plant diversity.
Best for Village-made kaşar, gravyer and honey
Boğatepe village, Kars
Boğatepe Köy Mandırası makes Kars gravyer and kaşar in Boğatepe, a village whose Swiss-introduced cheesemaking tradition has been documented in academic studies of the local economy. The dairy ferments and cellar-ages its wheels before selling gravyer, kaşar, butter and honey straight from the village mandıra.
Best for Kars gravyer and cellar-aged kaşar cheese
Kars
Kars Aslanoğlu Peynircilik has made eski kaşar, the region's aged kaşar cheese, for fifty years, a span the business puts directly in its own trade name. The site sells kaşar alongside other core Kars dairy staples to buyers ordering from outside the region.
Best for Aged eski kaşar cheese
Kars
Kars Çebiler Çiftliği sells kaşarı, eski kaşar, gravyer and karakovan (log-hive) honey under the Çebiler farm name, alongside dried fruit and nuts sourced from the region. The catalogue is organized by product line directly from the farm rather than through a third-party reseller.
Best for Farm-direct Kars kaşarı and karakovan honey
Kars
Karstan Yöresel sells Kars kaşarı, gravyer and regional honey through its own site, positioning its range as organic, additive-free local produce. Products run from butter to çeçil cheese, aimed at buyers ordering the region's staples from outside Kars.
Best for Kars honey and organic dairy
Karuizawa
Atelier de Fromage makes natural cheese in Nagano and runs a dedicated shop in Karuizawa, producing Camembert-style and other soft cheeses from regional milk. The company sells directly through its own online store as well as its physical branches.
Best for Nagano-made natural cheese
3 Cours Anatole France, L'Isle-sur-la-Sorgue
Founded by Alexandre Moga, this cheese-and-wine shop on Cours Anatole France sources cheese and charcuterie directly from Vaucluse producers and stocks bottles weighted toward Rhône and southern French appellations. A tasting terrace on site hosts Sunday brunches and private wine-and-cheese pairings run by the shop's own sommelier.
Best for Local cheese, charcuterie and Rhône wine
Rua Dom Antão de Almada 1 C-D, 1100-197 Lisboa, Portugal / Lisbon / Portugal
The Lisbon grocery publishes a detailed continuity history and retains separate grocery and salt-cod counters at one address.
Best for Lisbon grocery and salt-cod counters with a documented history.
Bermondsey, London
Founded in 2008 by William Oglethorpe, who trained in dairy farming in the Swiss Jura, Kappacasein began by turning surplus bread and cheese from Borough Market into toasted sandwiches before starting to make its own raw-milk, Alpine-style cheese around 2014. Billed as London's last cheesemakers, the dairy still operates near Bermondsey, selling its cheese toastie and raclette alongside its own cultured cheeses.
Best for Cheese toasties and raw-milk Alpine cheese
2–6 Moxon Street, Marylebone, London
Marylebone's cheese room on Moxon Street - you walk in among the wheels, and they are matured in London rather than shipped straight through.
Best for The cheese room experience
London / Covent Garden / Bermondsey
British specialist cheesemonger known for Montgomery’s Cheddar, Colston Bassett Stilton and other farmhouse cheeses, with shops in Borough Market and Covent Garden and close relationships with producers.
Best for British cheese, Montgomery's Cheddar, cheesemonger.
Morella / Spain
El Pastor de Morella is a working cheese dairy whose shop on the Plaza de Sant Miquel sits at the town's main gateway, selling cheeses matured a short walk away in its Barrio Hostal Nou quseria. Staff walk visitors through how each variety is made, so a purchase comes with the story behind it.
Best for Cheese, dairy, local food
261/263, Shamaldas Gandhi Marg, Marine Lines, Mumbai, Maharashtra 400002, India / Mumbai / India
The family dairy sells milk sweets, ghee and dairy products through its longstanding city shops.
Best for Milk sweets, ghee and dairy products from a longstanding family dairy.
Nassau Bay, Texas
Sonia Kotb's Mediterraneo on NASA Road 1 runs a café and a deli case — hummus, falafel, tagines, grape leaves and imported cheeses — with live music on Friday and Saturday nights.
Best for Mediterranean market and cafe
Greenwich Village, Manhattan
Murray’s Cheese offers a deep counter of artisan cheeses with monger guidance, accompaniments and cut-to-order service. Tastings and pairing advice help shoppers assemble boards by milk, style and intensity.
Best for Artisan cheese, monger-curated selections, and cheese bar tastings.
Obernai / France
This Obernai branch of La Cloche à Fromage sells more than 200 cheeses matured in the company's Strasbourg ripening cellars, plus charcuterie, wines and made-to-measure platters. Shoppers can buy in store on Rue Dietrich or order platters online via Click & Collect.
Best for Cheese, fromagerie, affinage, charcuterie, Alsace
Various locations, Osaka
Japan's 'half-baked' cheese tart — crispy pastry with a molten cheesecake centre that oozes when you bite. The Dotonbori flagship always has a queue.
Best for Cheesecake tart.
Paris / Online
Paris cheese house founded in 1909 by Henri Androuët, who opened his crémerie on rue d'Amsterdam in 1910 and pioneered retailer-led affinage — buying young cheeses and aging them himself; now led by owner Stéphane Blohorn (since 2005) across 12 locations.
Best for Affineur-selected cheeses and cheese boards.
Henri Androuët began as a traveling cheese peddler for the dairy company Gervais before deciding, in 1909, that Parisians deserved to taste the full range of French regional cheeses rather than the handful commonly sold in the capital. He opened his own crémerie on rue d'Amsterdam the following year, in 1910, and traveled the French countryside himself, seeking out small producers and bringing back relatively young cheeses to mature in his own cellar rather than simply reselling what producers delivered ready-to-eat. That practice — buying cheese young and controlling its aging in-house — made Androuët one of the first true retailer-affineurs in Paris, a distinction that shaped how the shop, and later the wider trade, approached cheese retail. Through the 1920s, as the shop's selection grew past a hundred varieties, its tasting cellar became a regular meeting point for Parisian cheese enthusiasts, and in 1934 Androuët opened a full restaurant built around cheese, drawing a fashionable Paris clientele. Henri's son Pierre, who had originally trained in architecture, took over the business in the 1930s and continued building its reputation; by the 1950s father and son were widely regarded among France's foremost master cheese affineurs. The business left family ownership in 1995, and since 2005 has been led by Stéphane Blohorn, who opened a dedicated 250-square-meter aging facility with five specialized cellars in Levallois in 2017. Androuët today operates twelve locations, including three outside France.
Paris
Historic Paris cheesemonger since 1909 — over 200 varieties of French cheese in a beautiful shop. Expert affineurs who know exactly when each cheese is at its peak. The Comté, Roquefort, and Brie de Meaux are transcendent.
Best for French cheeses including Comté, Roquefort, and Brie de Meaux
Paris
A Paris market street. The Rue Mouffetard slopes down from the Panthéon towards the Jardin des Plantes, lined with food shops, cafés, and stalls.
Best for Sunday morning market, food shops, and Hemingway's 'poor man's Montparn
3 Rue Basfroi, 75011 Paris
Wine is available to drink on site or take away from late afternoon until night. The chalkboard adds olives, charcuterie, cheese and vegetable plates, making the room work as a bar rather than only a bottle shop.
Best for Independent wines for tasting or takeaway
Parma/Reggio Emilia, Emilia-Romagna
Parmigiano Reggiano is aged 12 to 36 months and made from raw cow's milk in the designated zone. The Consorzio protects the tradition.
Best for 12-36 month aging, raw milk, and the king of Italian cheeses.
Pavia / Italy
A small cheese shop in Pavia, Formaggeria Pavese curates an ample selection of cheeses, cured meats and local specialties. The Viale Venezia counter is built around a passion for the region's dairy tradition.
Best for Cheese, salumi, Pavia specialties, deli
Pienza / Italy
Bindi Enzo Pienza sells Pecorino di Pienza cheese and Tuscan cured meats made using traditional artisanal methods from its shop in the Il Borgo area of Pienza. The business ships gift baskets and cheese assortments nationwide through its online shop, with free shipping on orders over 120 euros.
Best for Cheese, Charcuterie, Specialty Food
Pienza / Italy
Caseificio Di Mario is a small family dairy in Pienza that makes its own sheep's and goat's cheese from locally sourced milk, sold from its shop, La Bottega Del Naturista, on Corso Rossellino. The dairy also ships its aged and flavored Pecorino wheels through an online store.
Best for Cheese, Dairy, Specialty Food
Pienza / Italy
La Taverna del Pecorino is a Pienza food shop run by Matteo Pasquetti, selling aged Pecorino cheeses, Tuscan cured meats, truffle products, and regional wines. The shop holds a 4.9-star Google rating and ships its curated selection nationwide through its online store.
Best for Aged Pecorino cheeses, Tuscan cured meats, truffle products
Centro
Porto sandwich institution on Praca dos Poveiros, run since 1987 by two brothers and their wives. Known for the sandes de pernil - slow-roasted pork with Serra da Estrela mountain cheese - adapted from a Brazilian recipe, plus francesinhas and sausage-and-cheese boards.
Best for The pork-and-mountain-cheese sandwich at a Porto institution
Casa Guedes has operated in Porto's Praca dos Poveiros since 1987, run by a pair of brothers and their wives out of a small, tile-lined eatery. Its signature is the sandes de pernil, a roast pork sandwich topped with melted Serra da Estrela mountain cheese, built from a recipe the family adapted from a Brazilian original. It is regularly cited by Porto food guides as the city's best sandwich, known for long queues, sometimes over an hour. Beyond the pernil, the menu includes bifanas, francesinhas, boards of cured sausage and cheese, slow-cooked chicken gizzards, and homemade chocolate mousse. The business has since grown into a small local group with several Porto locations.
Porto
A specialist Portuguese food shop for oils, cheeses, charcuterie, spices, preserves and wine.
Best for Portuguese oils, cheeses, charcuterie, spices, preserves
Porto Mantovano / Italy
Latteria Sociale Mantova is a dairy cooperative that has pressed Grana Padano since 1929, working around 700,000 kilograms of milk a day into roughly 1,380 wheels across four cheese-houses. Its retail store in Porto Mantovano sells the co-op's cheeses and butter alongside Mantuan specialties like pumpkin ravioli, salami and wines, with tastings offered on site.
Best for Grana Padano, cheese making, dairy
1435 1st Avenue, Seattle, WA 98101 / Seattle / United States
Seattle specialty house since 1946; one of the city's first cut-to-order cheese, pizza-by-the-slice, and espresso counters.
Best for Cut-to-order cheese, pizza slices and espresso from a Seattle house founded in 1946.
Sonoma, California / United States
The Sonoma Cheese Factory has been a purveyor of award-winning cheeses on the Sonoma Plaza for 90 years, now also home to The Butcherman's meats and Sonoma's Best Wine Shop under one roof. The historic shop offers hand-selected cheeses, cured meats, and local wines for purchase in-store or online.
Best for Cheeses, cured meats and local wines on Sonoma Plaza
Rue de Médran 2, 1936 Verbier / Verbier / Switzerland
On Médran, a few steps from the square. The door opens and the smell of proper cheese meets you — raclette, tomme, the shelf that is not a plastic-wrapped airport tray. Armand started it in 1959. Philippe keeps the counter. The same family, the same craft, people walking in for the evening’s raclette or a piece of tomme to take back to the chalet. This is the kind of door that makes a village feel authored. Not a concept. Not a franchise. A family that has simply stayed. Walk it when the evening needs cheese that.
Best for Valais cheese and fine food — Blanc family, continuous since 1959
Route de Verbier 138, 1936 Verbier / Verbier / Switzerland
On the road up to the station, at the old-village level. Raclette du Valais AOP–Bagnes made by Jonathan; tomme, Catelle au lait cru, blue cheese, fondue and artisanal yoghurts by Marc. Seventeen milk producers, four cheese-makers. A 24-hour cheese automate so the errand does not depend on the counter being open. Swiss Cheese Awards. Workshops with Verbier Tourisme. This is the valley’s dairy logic in one door: milk from the Bagnes side, cheese that carries the AOP name, a machine that still works at midnight. Walk.
Best for Raclette AOP and local cheese — including after hours via the automate
Vico Equense / Italy
Caseificio Luigi Parlato has produced Provolone del Monaco and other fresh and aged cheeses from its dairy in the Arola hills above Vico Equense since 1973, continuing a family cheesemaking tradition that traces back to the seventeenth century. The dairy sells directly from its Via Aiello premises to visitors and local buyers.
Best for Provolone del Monaco and aged cheeses from a family dairy tradition tracing
Vico Equense / Italy
Caseificio Starace has made cow's-milk cheeses in Vico Equense since 1920, selling caciocavallo, mozzarella fior di latte, and its signature Provolone di Vico daily from its Via Luigi Avellino shop and online store. Visitors can also book hands-on mozzarella- and butter-making experiences at the dairy.
Best for Caciocavallo and signature Provolone di Vico, plus hands-on mozzarella-making experiences
Naschmarkt, Mariahilf, Vienna
Austrian and international cheese specialist. 300+ varieties, cheese fondue and expert advice.
Best for 300+ cheese varieties and cheese fondue, with expert advice
Oberhäusern 6, 3920 Zermatt / Zermatt / Switzerland
A cheese made in Zermatt from Zermatt milk. Reto had kept cows since youth. Mirjam is teacher, cheesemaker, and coach; she will stand with a guest at the copper kettle and turn cheese-making into a way of standing still. They looked at the morning train that carried the milk away and asked whether it had to leave. It did not. A garage became a dairy. Seven cows became the full set of local producers. Guests on hotel breakfast buffets still express surprise that dairy cows exist in Zermatt at.
Best for The fondue mix that is actually local, the unexpected yoghurt, the quiet proof that alpine agriculture still happens here
Zurich
Zurich's outstanding cheese shop with an incredible selection of Swiss and European cheeses. Also stocks premium Taucherli chocolate.
Best for Zurich's outstanding cheese shop with an incredible selection of Swiss and European
Zurich West, Zurich
Modern Swiss restaurant and shop celebrating traditional Alpine cuisine. Raclette, fondue sets, cured meats, and regional cheeses. The perfect place to discover Swiss food culture.
Best for Raclette, fondue sets, cured meats, and regional cheeses
Centro Historico, Evora
Divinus Gourmet packs more than 500 regional lines into its shop on Praca 1 de Maio, near Evora's Chapel of Bones. Shelves hold Alentejo wines, cured meats, cheeses, olive oils and preserves, along with made-up gift hampers.
Best for One-stop Alentejo wine, cheese and gourmet gifts
Quinta da Lage, Evora
Founded in 1961 and still family-run, this Evora dairy at Quinta da Lage sells its own sheep's-milk cheeses, fresh curds, requeijao and almece straight from the source. The farm shop shares the site with the working dairy and a small animal park, opening daily including Sunday afternoons.
Best for Farm-fresh Alentejo sheep's cheese and requeijao
Müstair / Switzerland / Online
A cooperative of thirty Val Mustair farmers, Agricultura Val Mustair makes organic hay-milk cheese, raclette and fondue plus cured meats like salsiz in the Swiss biosphere valley. There is no shop on site, but its full range is sold through the online store.
Best for Cheese, charcuterie, organic, alpine
Lenk im Simmental, Bernese Oberland, Switzerland
The Ritz family makes Berner Alpkäse AOP through the summer grazing season on Alp Ritz above Lenk, working the curds by hand into wheels that age from a mild Schnittkäse into a harder Hobelkäse. Cheese can be bought at the alp's own sales point or shipped by post.
Best for Berner Alpkäse AOP made on a working alpine dairy
Reith im Alpbachtal (Alpbachtal), Tyrol
A regional dairy in Tyrol's Alpbachtal valley, working with hay-milk to make cheese and other milk products. There's a farm shop, plus a cheese vending machine for after hours.
Best for Tyrolean hay-milk cheese
Villers-Bocage (southwest of Caen)
Au P'tiot Frometon is an independent cheese, charcuterie and wine shop in Villers-Bocage, sourcing goat and aged cheeses, cured meats, fine grocery and local wines from regional producers. It offers click-and-collect and made-up dining platters.
Best for Artisan cheese and charcuterie platters
Sonthofen-Tiefenbach, Allgäu (near Kempten)
Bernhard and Jutta Krötz run this working farm dairy from a homestead their family has occupied since 1965, on a site with a timber beam dated 1740 uncovered when the farm was relocated. They make speciality cheeses flavored with herbs from their own garden and sell directly from their farm shop and at the Friday market in Kempten.
Best for Farmhouse cheese with herb garden flavors
Logan Square
Cheesemonger Randall Felts opened this Logan Square shop in 2020 as a counter and bar built around small-production, raw-milk cheeses from American and European makers. The team cuts to order and pairs boards with natural wine, charcuterie, and preserves in the adjoining tasting room.
Best for Artisan cheese and cheese boards
Pike Place Market
Beecher's has made cheese in view of shoppers at Pike Place Market since 2003. Its Flagship and Flagship Reserve cheeses feed the mac and cheese the shop is known for.
Best for Pike Place cheese-making and mac and cheese
Gais, Appenzell Ausserrhoden
A village mountain dairy in Gais working with Appenzell highland milk to make cheese and dairy specialities. Production centres on regional Bergmilch cheeses with direct sale from the dairy.
Best for Appenzell mountain-milk cheese direct from the dairy
Diepolz, Immenstadt, Allgäu (near Kempten)
This dairy cooperative in the hamlet of Diepolz ages its Allgäuer Weißlacker for about twelve months from raw hay milk, producing the pungent, rind-washed cheese the region is named for. Beyond Weißlacker, the shop stocks hard and soft mountain cheeses, sheep's and goat's milk varieties, and regional extras like soups, sauces, and Allgäu schnapps.
Best for Traditional Allgäuer Weißlacker cheese
Oberstaufen / Germany
This mountain dairy in Steibis produces original Allgäu cheese specialties and sells them fresh at its village shop counter, cut to order, with regular tours showing how the Bergkäse is made. The full range also ships across Germany through the online cheese shop.
Best for Cheese, Allgäu mountain cheese, Sennerei, dairy, regional
Van / Türkiye
Berrak Bal Peynir Dünyası has sold Van's regional herbed cheese, honey, and butter from a stall in Van's historic Peynirciler Çarşısı for 50 years, continuing a trade passed down through the family. The shop ships its otlu peyniri, honeycomb, and other local products nationwide through its own online store.
Best for Cheese, Honey, Food
Wiggensbach
Bio-Schaukäserei Wiggensbach is an organic show dairy that crafts cheese from Allgäu hay milk sourced from local farmers, offering guided tours of the cheesemaking process. Its full range of cheeses can be bought in the farm shop or ordered through its online store.
Best for Allgäu hay-milk cheeses and cheesemaking tours
Great Bay, North Bruny
Founded in 2003 by Nick Haddow at Great Bay, this maker produces washed-rind and other artisan cheeses and, since 2016, brews on the same site as Bruny Island Beer Co. Milk comes from its own Glen Huon dairy farm, and the cellar door bakes wood-fired bread to eat alongside the cheese and beer.
Best for Artisan cheese and craft beer
Camembert, Normandy
The birthplace of Camembert cheese — the village where Marie Harel created the world's most cheese in 1791, with a museum and farm visits.
Best for Camembert cheese, Marie Harel's legacy, and the home of France's most fromage.
Massa Lubrense / Italy
The Cacace dairy in Massa Lubrense, on the tip of the Sorrento peninsula, has been run by the Cacace family since 1912, making Provolone del Monaco DOP, fior di latte and its semi-aged Moscione. It works with raw local milk from its premises at Via Luigi Bozzaotre 16.
Best for Provolone del Monaco DOP, fior di latte
Roquefort, Occitanie
Visits to the limestone caves where Roquefort is aged — the fleurines (natural ventilation cracks), the mold, and the heritage of the world's most blue cheese.
Best for Cave tours, limestone fleurines, and the home of Roquefort.
Dargate, near Canterbury, Kent
Cheesemakers of Canterbury produce farmhouse cheeses in Kent, including the cloth-bound Ashmore and Kelly's Canterbury Goat, in both raw-milk and pasteurised styles. Their range is made with locally sourced milk and sold at The Goods Shed and from the dairy.
Best for Kentish farmhouse cheese
Larnaca, Cyprus
This Larnaca dairy traces its halloumi, anari, and trachanas recipes to a great-grandmother who once made them alone by hand, passed down like a sealed secret through the generations. What began as a milk-producing family farm expanded in 1999 into a full processing operation exporting across Europe and Asia while keeping the original recipes.
Best for Family-recipe halloumi and anari
Marktoberdorf / Germany
Olli Stich's Kaesemanufaktur in Marktoberdorf, at Meichelbeckstr. 45, matures and sells Allgaeu cheese specialities and fresh dairy products. It sells through a webshop and at weekly markets across the region, and brings its Kaesspatzen mobile to events.
Best for 45, matures and sells Allgaeu cheese specialities and fresh dairy products
Geldmuntstraat
Diksmuids Boterhuis has sold Belgian and European cheeses, charcuterie and tapas platters on Geldmuntstraat since Alfons Willems opened it in 1933. A cheese master still ages and cuts the selection by hand.
Best for Belgian and European cheese
Sister Bay, Door County, Wisconsin
Jesse and Rachael Johnson started with eleven goats in 2011 and opened this Sister Bay creamery in 2013, now milking around 130 goats. They make goat cheeses from chevre to cave-aged wheels, plus goat-milk gelato and soap, sold from an eatery and shop with farm tours.
Best for Farmstead goat cheese and gelato
Oberried / Switzerland
This cooperative village shop in Oberried am Brienzersee stocks daily fresh bread, regional fruit, vegetables and meat, cheese platters, fondue and gift baskets, doubling as the local post agency. It takes phone pre-orders, delivers to nearby homes and welcomes holidaymakers who want breakfast ready the next morning.
Best for Grocery, village shop, regional produce, bakery, deli
Engelberg
Shop at the Engelberg dairy producing artisanal cheese in a Benedictine monastery setting. The monastery has been making cheese since the 12th century. Truly sacred cheese.
Best for Truly sacred cheese
Paarl
A Paarl wine and cheese estate dating to 1693 and restored by the Back family from 1937, Fairview is known for the 1981 goat tower Charles Back built after seeing one in Portugal, alongside wine and cheese tastings and an on-site restaurant.
Best for Estate wine and goat’s-milk cheese
Fairview is a wine and cheese estate at the foot of Paarl Mountain in South Africa's Western Cape, with a history tracing to 1693, making it one of the region's oldest wine-producing properties. The modern estate dates to 1937, when it was purchased and restored by the Back family, whose descendants still run it. Its best-known landmark is the goat tower: in 1981, owner Charles Back — who kept a herd of roughly 750 Saanen goats — built a two-storey brick tower with a spiral wooden staircase and windows, inspired by a similar structure he had seen on a producer visit to Portugal, giving the goats somewhere to climb and rest. The estate is also the origin point for its Goats do Roam wine range: according to the family's own account, Charles's son Jason once left a paddock gate open, letting the goats wander into the vineyards and select some of the ripest grapes, which inspired the playful, punning wine label. Today Fairview combines commercial wine and cheese production — it is particularly known for its goat's and cow's milk cheeses — with a visitor program of tastings, a restaurant, and public access to the goat tower itself.
Uga, Lanzarote (Arrecife area), Canary Islands
Finca de Uga smokes goat's-milk cheeses over oak and cures smoked salmon on Lanzarote. Its work is a benchmark of the island's Saborea Lanzarote gastronomy.
Best for Smoked Lanzarote goat cheese and smoked salmon
Melo, Gouveia (Serra da Estrela), Portugal
Fonte dos Namorados runs a restaurant and regional shop in Melo, Gouveia, selling Serra da Estrela sheep's cheese, honey, cured sausages and local crafts. Its online store ships mountain-made products across the Portuguese mainland.
Best for Serra da Estrela regional foods and crafts
Valle d'Aosta / (Aosta Valley)
The Alpine melting cheese — DOP, the Valpelline tradition, fonduta (fondue), and the Aosta Valley cheese that defines Alpine cooking.
Best for DOP, Valpelline, fonduta, Alpine melting.
Minneapolis / France
France 44 is a three-generation Minneapolis destination for wine, beer, and spirits paired with a full cheese counter, whole-animal butcher, and gourmet grocery on France Avenue South. It sells online, hosts weekly tastings and classes, and offers cheese and wine clubs.
Best for Wine & Spirits, Cheese Shop, Butcher, Deli
Machecoul / Loire-Atlantique / Online
Machecoul dairy famous for churn-made demi-sel butter and an affineur's selection of raw-milk cheeses, shipped cold nationwide.
Best for Churned butter, raw-milk cheeses, and cheese-board gifts.
Caen (rue Guillaume le Conquérant)
This cheesemonger on rue Guillaume le Conquérant has aged and sold farm cheeses in Caen since 2015, alongside Norman and imported varieties, burrata, charcuterie and made-to-order fondues. It has belonged to the Collège Culinaire de France since 2022.
Best for Farm cheeses and fondue
Moléson-sur-Gruyères, Fribourg, Switzerland
A 17th-century chalet at 1,100 metres where master cheesemaker François Kolly makes cheese over an open wood fire in the summer season. Stalls sell the alpine output, including the Lutin du Moléson and Vacherin d'Alpage, to visitors who climb the short path from the resort.
Best for Alpine cheese made over a wood fire
Chambery
This Chambery cheesemonger specializes in Savoyard mountain cheeses, from Beaufort and Abondance to Tomme de Savoie and Reblochon, cut and matured at the counter. It also assembles raclette and fondue selections and regional charcuterie.
Best for Savoyard mountain cheeses and fondue selections
Mont Louis / France / Online
Pascal's cheese cellar in the Vauban ramparts of Mont-Louis ripens around 150 cheeses, from Ossau-Iraty AOP and Pyrenean tommes to Catalan charcuterie and Teruel ham. Everything is sold in the boutique, on nearby Cerdagne markets, or shipped across France and Europe within 48 hours.
Best for Cheese, fromagerie, charcuterie, regional-food
Route de Flendruz, Rougemont, Vaud, Switzerland (Pays-d'Enhaut)
Cheesemaker Arnaud Guichard runs this mountain dairy on non-silage Alpine milk, natural rennet and no synthetic additives. Its signature is the soft raw-milk Tomme Fleurette.
Best for Soft raw-milk mountain cheese (Tomme Fleurette)
Madison / United States
On Madison's Capitol Square since 2007, Fromagination is a European-style cheese shop whose cheesemongers cut Wisconsin and international artisan cheeses to order. It sells cheese, gift sets and local companions in the shop and ships nationwide.
Best for Cheese shop, artisan cheese, Wisconsin, cheesemonger
Galena
Family-owned since 1982, Galena River Wine & Cheese occupies the 1845 Peck Building at the foot of Main Street in downtown Galena, Illinois. It stocks wine, artisan cheeses, charcuterie, olive oils and balsamics, and assembles cheese trays for pickup or delivery.
Best for Wine, cheese, deli, olive-oil
Grafton, Vermont, USA
Rooted in a dairy cooperative first organized in 1892, Grafton Village Cheese ages award-winning raw-milk cheddars from Vermont cow's milk. Its retail shop sells the aged wheels alongside clothbound, smoked and cave-aged variants.
Best for Aged Vermont cheddar
Po Valley, Veneto/Emilia
Parmigiano's approachable cousin — aged 9 to 20 months, produced across a wider zone, and the everyday grating cheese that Italians reach for at home.
Best for 9-20 month aging, wider production zone, and Italy's everyday grating cheese.
Gruyères, Fribourg, Switzerland
A Rue du Bourg house that produces and sells its own crème double, fondue and raclette, and is the exclusive processor of the Le Tradition cheese and cream. Alongside the restaurant it offers regional specialities and the Bénichon meringues that pair with the double cream.
Best for Crème double, fondue and regional specialities
Pescadero / United States
Harley Farms is a small-scale farmstead goat dairy in Pescadero founded in 1991 by Dee Harley, producing goat cheese from its own herd using traditional methods. Its Farm Shop sells cheese, bath and body products, and gifts on-site alongside guided goat tours and farm dinners.
Best for Farmstead dairy, Goat Cheese, Bath & Body, Farm Shop
Multiple
Dutch artisan cheesemaker started in 1974 when Henri Willig and Riet Visser took over the family's Jacobs Hoeve farm in Katwoude; expanded with farms in Volendam and on the Zaanse Schans, plus shops from the mid-1990s.
Best for Farm-fresh Dutch Gouda and Edam.
Henri Willig's cheese business began in 1974, when 23-year-old Henri Willig married Riet Visser and took over his parents' farm, the Jacobs Hoeve, in Katwoude, North Holland. The couple took a cheesemaking course and began producing artisanal cheese on-site; the farm went on to draw well over 100,000 visitors annually. The operation expanded with two more working cheese farms - the Alida Hoeve in Volendam, and in 1992 the Catharina Hoeve on the Zaanse Schans. Henri Willig opened dedicated retail shops in Edam in 1994 and in Amsterdam's Magna Plaza in 1996, the start of a chain of shops under his name.
Milwaukee
Hill Valley Dairy crafts small-batch cheddars, goudas, curds, and alpine-style cheeses using milk from its family farm, sold from its Milwaukee cheese factory and cocktail bar on West Bruce Street. Its online shop ships the full lineup, from bacon gouda to whiskey gouda and shallot-and-herb alpine.
Best for Cheese Shop, Artisan Cheese, Cheese Curds, Gouda
Opfenbach / Germany
Tannenhof is an organic Bioland grassland farm in Opfenbach whose on-site Hofladen sells cheese made in the family's own dairy along with other farm products. The working farm has been certified organic since 1992 and also offers holiday apartments.
Best for Cheese, farm shop, dairy, organic
Houston Heights, Houston, Texas
Houston Dairymaids sells cheese exclusively from Texas artisan makers out of a 1930s former Sicilian grocery in the Heights, favoring unpasteurized-milk wheels and hosting tastings that connect shoppers to the cheesemakers directly. Founder Lindsey Schechter built the shop around introducing Houston to in-state producers rather than importing internationally.
Best for Texas artisan cheese
Hauptstrasse 2, 87674 Ruderatshofen, Ostallgaeu, Bavaria
This family dairy in Ruderatshofen makes Allgäu soft, hard, fresh and mountain cheeses, including certified organic Bergkäse. A 24/7 cheese vending machine, the Käs-Stube tasting room and an online shop round out the operation.
Best for Authentic Allgaeu artisan cheese and Bergkaese
Sulzberg / Austria
Käsehaus Sulzberg is a cheese dairy shop run by Käserebellen at Dorf 8 in Sulzberg, Austria, selling the company's hay-milk cheeses made under the region's protected tradition. The shop is open Monday through Saturday, with shorter hours on Sundays and holidays.
Best for Cheese dairy shop
Le Mans, Sarthe, France
L'Atelier du Fromage is an independent cheese shop in the Maillets district that owner Géraldine Autret opened in 2021 after turning her personal passion into a trade. The counter carries more than ninety references, including most major French AOP cheeses, and builds custom cheese and charcuterie boards to order.
Best for Curated French AOP cheese selection and custom cheese boards
Rue Charles de Gaulle, Gérardmer
A cheese-ager (affineur) of Munster-Géromé since 1967, this Gérardmer shop matures wheels in its own cellars alongside more than 500 regional products. The shelves run to Vosges charcuterie, beers and spirits, with a restaurant a few doors down on Rue Charles de Gaulle.
Best for Munster-Géromé and Vosges produce
Xonrupt Longemer / France
La Ferme des Plombes is a working dairy farm above Xonrupt-Longemer where visitors can tour the cheesemaking operation and view the fromagerie through the shop's viewing windows. The farm sells its own cheeses and tomme in its on-site shop and at the Gérardmer market on Thursday and Saturday mornings.
Best for Cheese & Dairy
Leysin, Vaud, Switzerland
La Fromagerie has operated as a museum-restaurant in Leysin since 1992, making its own "Le Leysin" cheese on site and working it into fondue, raclette and croûte au fromage rather than selling it as a packaged retail product. The upstairs rooms display alpine woodworking tools and household machines alongside the cheese-making, pairing the dairy work with a record of mountain village life.
Best for On-site alpine cheese-making, fondue and raclette
Gruyères, Fribourg
The Gruyère cheese show dairy in the medieval village of Gruyères. Watch cheesemakers craft the AOP-protected wheels using traditional methods in giant copper vats.
Best for Watch cheesemakers craft the AOP-protected wheels using traditional methods in giant copper
Grazalema, Cádiz, Spain
La Pastora de Grazalema makes goat and sheep cheeses in the village itself, raising its own Payoya goats and Merino sheep and curing wheels in lard, oil, paprika or rosemary. The family follows a recipe handed down over generations and ships across mainland Spain.
Best for Artisan goat and sheep cheese
Calle Aguado, Gijón
A cheese shop on Calle Aguado that has selected Asturian and international cheeses for over a decade, arranged by origin, milk and style. It also carries anchovies, gildas and cured meats, with a fridge-stocking subscription and nationwide delivery.
Best for Asturian and international cheese
Axalp, Brienz
A small village shop on the Axalp mountain terrace stocking regional dairy, Alpine cheese and meats from the Trauffer butchery, with bread baked to order by Baeckerei Steininger. Part of the family-run BAX-Axalp at Axalpstrasse 122, it also carries groceries, household goods and homemade specialties.
Best for Regional Alpine cheese, dairy and local groceries
Gryon, Vaud, Switzerland
A village dairy on the Route du Village that has sold cheese in Gryon since 1903, carrying cow, goat and sheep varieties from small alpine producers. Beyond the fondue and raclette mixes it runs a bulk fine-grocery counter with charcuterie platters and yoghurts.
Best for Alpine mountain cheese and bulk fine groceries
Ormont Dessus / Switzerland
The Laiterie du Petit Diable in Les Diablerets sells its own raclette and alpine cheeses, fondue blends and a small grocery of regional specialties like homemade cream caramels and local bitters. Its online shop lists these products with Swiss-franc pricing for order and delivery.
Best for Dairy, cheese, raclette, fondue, regional food
Château-d'Œx
A working demonstration dairy and restaurant on Route de la Gare where visitors watch its organic 'Le Chalet Bio' cheese made over a wood fire in the alpine-chalet manner. The on-site shop sells that cheese along with other Pays-d'Enhaut products.
Best for Wood-fired alpine cheese
Avenyn (Vasastan)
Le Comptoir is a fromagerie and bistro pairing farm-produced cheeses with other French delicacies, with counters near Avenyn and in seaside Marstrand. Guests can eat and drink wine on site, then take home a wedge from the shop.
Best for French farmhouse cheese
Sparkenhoe Farm, Upton (Leicestershire/Warwickshire border, near Hinckley)
David and Jo Clarke revived farmhouse Red Leicester at Sparkenhoe Farm in 2005, 49 years after the last local maker had stopped, on land that had made the cheese from 1745 to 1875. The cloth-bound Sparkenhoe wheels are still made from the farm's own Holstein-Friesian herd, aged six to seven months, with a Vintage held back for eighteen.
Best for Traditional cloth-bound Red Leicester cheese
Nancy / France
Les Freres Marchand is a Nancy cheesemonger ageing its own cheeses in the city's cellars and selling them at its Grande Rue shop and Marche Central stalls. It also runs an online fromagerie shipping across France, plus poultry, charcuterie and a cheese restaurant in the old town.
Best for Cheese, fromagerie, charcuterie, food
Fontainebleau, France
Anne and Christophe, from a family of cheesemakers, run this affineur at 41 rue des Sablons that has sold cheese in central Fontainebleau since 1986. The counter carries aged cheeses, charcuterie, wines and the local fresh Fontainebleau, with raclette and fondue in winter.
Best for Aged cheeses, the local Fontainebleau and charcuterie
Esserts-Blay / Savoie / Online
Savoie producer-affineur since 1971 — Beaufort AOP, farm Reblochon, and eight raclettes, aged in spruce cellars and shipped cold-chain.
Best for Beaufort AOP, raclette boxes, and alpine cheese boards.
Downtown Aspen (E Hopkins Ave)
Kate Mullen's farm-to-table restaurant sits beside a farm shop selling artisan charcuterie, cheeses and local provisions. The shop's shelves run to pantry goods as well.
Best for Artisan charcuterie, cheese and provisions
Davos Platz (Talstrasse)
A specialty shop on Talstrasse stocking regional cheese, fondue and raclette, dried meats, and Salsiz from producers around Davos. Orders ship by post or can be collected in store.
Best for Regional cheese, fondue, and Bündnerfleisch
Kobarid
Mlekarna Planika processes milk from Soča valley farms into Tolminc, the protected mountain cheese named for the neighboring region, and runs its own retail market in Kobarid selling the cheese alongside honey and other local foods. The shop keeps a self-serve milk dispenser so customers can refill their own containers straight from the dairy.
Best for Tolminc cheese and fresh dairy from the source
Davos Platz (Tobelmühlestrasse)
A dairy cooperative on Tobelmühlestrasse that turns milk from roughly 800 cows across 34 farms above 1,600 metres into cheese, yogurt, and raw and pasteurised milk. Visitors can watch cheesemaking at its adjoining Milcharena show dairy.
Best for Alpine mountain cheese and yogurt
Meiringen / Switzerland
Now part of the Seiler cheese dairy, this Meiringen creamery on Lenggasse turns milk from regional farmers into cheese, butter and other Haslital specialties. Visitors buy directly from its shop and self-service counter, or order through the online store.
Best for Dairy, cheese, creamery
Campania
The queen of cheeses — water buffalo milk, hand-stretched, milky and soft, and the DOP-protected mozzarella that is the essence of Campanian cuisine.
Best for Buffalo milk, hand-stretched, and the queen of Campanian cheeses.
Onancock / United States
Founded in 2003, North Street Market is a gourmet wine-and-cheese shop on North Street in Onancock stocking curated wines, cut-to-order cheeses, olive oils, aged balsamics and gift baskets. It offers curbside pickup, local delivery and nationwide shipping, and hosts monthly wine-and-cheese tastings.
Best for Wine shop, cheese, gourmet food, olive oil, gift baskets
Bergamo province
Ol Formager has sold Bergamo's mountain cheeses for more than sixty years, specializing in the DOP varieties of the local Cheese Valley such as Taleggio and Formai de Mut. The family shop also stocks cured meats, wines, and other typical products of the Bergamasque valleys.
Best for Bergamo DOP mountain cheeses
Lazio / Sardinia
The sharp sheep's cheese — DOP, aged 8-12 months, the saltier cousin to Tuscan pecorino, and the cheese that authentic cacio e pepe demands.
Best for DOP, 8-12 months, sharp, cacio e pepe essential.
Sardinia / Multiple
Sheep's milk cheese — DOP, the Sardinian pastures, the Fiore Sardo (smoked version), and the cheese that every Sardinian table shares.
Best for DOP, sheep's milk, Fiore Sardo smoked, Sardinian table.
Sardinia
The sheep's milk cheese of Sardinia — sharp, aged, and the cheese that defines the pastoral tradition of the island. The shepherds' gift to Italian cuisine.
Best for Sheep's milk, sharp and aged, and the pastoral gift of Sardinia.
Prastio, Avdimou, near Limassol
Praskitiko has made halloumi, anari, flaouna and trachanas by hand in the village of Prastio, near Avdimou, for four generations, with recipes passed from grandmother Christina down to her great-grandson Vassilis. The family dairy still uses the same techniques for its packaged, brined and mature halloumi that it has followed for more than two centuries.
Best for Handmade halloumi from a four-generation family dairy
Aosta Valley / Online
This cooperative larder sells Fontina cheese, cured meats, genepy and other Aosta Valley products alongside carved cups. Regional certification and producer details help distinguish genuine valley goods from generic alpine souvenirs.
Best for Fontina DOP, genepy, and friendship cups.
Mangualde (Serra da Estrela), Portugal
Vale da Estrela is a family dairy producing Serra da Estrela PDO cheese, curdled with wild thistle from the raw milk of Bordaleira and Churra Mondegueira ewes. It sells its buttery, semi-cured rounds through an online shop that ships across the Portuguese mainland.
Best for Serra da Estrela PDO cheese
Jaca, Huesca
Quesería Aladina is a cheese shop in Jaca whose published selection focuses on artisan cheeses from the town and surrounding area. It also advertises guided tastings for customers who want to compare flavours and textures. Contact the shop for the current selection and tasting arrangements before planning a visit.
Best for Artisan cheeses from Jaca and surrounding areas, with guided tastings
Broto, Huesca
This cheesemaker converted a disused tile-factory-turned-house at Casa Planduviar, on the plains outside Broto near Ordesa National Park, into a raw cow's-milk cheese dairy. Several cheeses take their names from inscriptions carved by prisoners in Broto's historic stone jail.
Best for Raw cow's-milk Pyrenean cheese made beside Ordesa National Park
Valsalada, Huesca
A family in Valsalada, in the Hoya de Huesca, sources goat milk from Barbastro, sheep milk from Bolea, and cow milk from Sieso to hand-make a small range of pasture-fed cheeses under names like CachiRulo, Vikingo, and Añil. The venture took more than twenty years to move from idea to working dairy.
Best for Small-batch goat, sheep, and cow cheeses from named local herds
Central Florencia
Run under Colombia's first protected cheese denomination of origin, Queso del Caquetá gathers the region's dairy tradition into fresh quesillo, doble crema and salted picado made from Amazon-edge pasture milk. Its Tienda QC counter in central Florencia lets visitors carry home the white cheeses that families here have curdled by hand for generations.
Best for Traditional fresh Caquetá cheeses and butter
Villaluenga del Rosario (Sierra de Grazalema), Cádiz, Spain
Based in Villaluenga del Rosario inside the Sierra de Grazalema, Queso Payoyo has crafted award-winning goat and sheep cheeses since 1997, taking its name from the local Payoya goat breed. A factory shop at Finca Las Hazuelas sells directly and hosts tastings and guided visits.
Best for Award-winning Sierra de Cádiz cheese
Merida
Since 1985 this Casar de Cáceres dairy has revived Extremadura's traditional cheeses, led by its Gran Casar Torta del Casar D.O.P. The online shop sells the full range, from fresh and goat cheeses to cream of Torta.
Best for Cheese, Torta del Casar, Food
Lugo / Spain
Queseria Prestes is a family cheesemaker founded in 1991 in San Simon, Vilalba, known for its D.O. San Simon da Costa and Tetilla cheeses. Its online shop sells the full range, from smoked and cured wheels to fresh cheeses and butter, with delivery.
Best for Cheese, San Simon da Costa, Tetilla, dairy
Serra da Estrela, Portugal
Quinta das Eiras is a Serra da Estrela apiary with more than thirty years of beekeeping, producing honey, pollen, propolis and beeswax. It sells its mountain honey and gift baskets of regional cheese and cured meats through its own online shop.
Best for Serra da Estrela honey and bee products
Savoie, French Alps
The creamy mountain cheese of Savoie — AOC-protected, made from the second milking of Abondance cows, the essential ingredient of tartiflette.
Best for Creamy mountain cheese, tartiflette ingredient, and Savoyard tradition.
Ullastret / Spain
Recuits Nuri has hand-made goat-milk recuit and other Empordà dairy specialties from its small family workshop in Ullastret since 1972, when it pioneered the region's signature recuit de drap. Visitors can taste the recuit with honey, figs, or sugar right at the shop, which sells directly from its premises on Carrer de Valls.
Best for Cheese & Dairy, Traditional Desserts
Sturgeon Bay, Door County, Wisconsin
A fourth-generation, family-owned cheesemaker running since 1961, now led by Chris and Ann Renard alongside their Rosewood Dairy. The Sturgeon Bay shop sells artisan cheeses made to heritage recipes and runs the on-site Melt Bistro.
Best for Wisconsin artisan cheese
Roquefort, Occitanie
The king of blue cheeses — aged in the natural caves of the Combalou plateau, where Penicillium roqueforti grows in the fissures of the limestone.
Best for Cave-aged blue cheese, Penicillium roqueforti, and the king of French blues.
Illustrative still-life generated for ORBIS; not a photograph of any shop.
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Open city/visitor reference ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit Facebook ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗