Which country made the best cheese?

The Great Cheese Debate: France vs. Italy – Is There a True Champion?

The world of cheese is a glorious, stinky, and surprisingly complex place. And when the conversation turns to the best cheese-producing country, a centuries-old rivalry inevitably bubbles to the surface: France versus Italy. Both nations hold a cherished place in the hearts (and palates) of cheese lovers, each boasting a history steeped in tradition and a dizzying array of unique and delectable creations. But can we truly crown a champion? The answer, like a fine wine, is nuanced and ultimately, subjective.

France, the land of liberté, égalité, and fromage, has long been synonymous with sophisticated cheesemaking. Think of the iconic Brie de Meaux, its creamy, melting heart a testament to the skill of its artisan producers. Consider the pungent Roquefort, aged in caves that whisper secrets of centuries past, its sharp bite and distinctive blue veins a testament to terroir. Or the Comté, aged for months to develop a complex, nutty flavour profile that speaks of the meadows where the cows graze. French cheesemaking is a point of national pride, with each region fiercely protective of its unique traditions and methods. From the soft, spreadable Boursin to the earthy Livarot, French cheeses represent a remarkable spectrum of flavors, textures, and aromas.

Italy, a land of sun-drenched hillsides and passionate food culture, offers an equally compelling argument for cheese supremacy. While France might be known for its aged, complex cheeses, Italy excels in fresh, versatile varieties. The creamy, ethereal Mozzarella di Bufala Campana, made from the milk of water buffalo, is a culinary icon. The ricotta, a light and fluffy whey cheese, is a staple in countless Italian dishes. And then there’s Parmigiano-Reggiano, a hard, granular cheese aged for years, its sharp, savory flavour a perfect complement to pasta and countless other dishes. From the Pecorino Romano, a salty sheep’s milk cheese, to the creamy Gorgonzola with its distinctive blue marbling, Italian cheeses are defined by their freshness, vibrancy, and connection to the land.

So, who wins? The truth is, the “best” cheese-producing country is a matter of personal preference. Do you crave the sophisticated, aged complexities of a French Roquefort or the fresh, vibrant flavours of an Italian Mozzarella? Do you prefer the earthy depth of a French Comté or the sharp, savory bite of a Parmigiano-Reggiano?

Ultimately, the most satisfying conclusion is that both France and Italy are cheesemaking powerhouses, each offering a treasure trove of delectable delights. Instead of engaging in a futile competition, perhaps we should simply celebrate the incredible diversity and craftsmanship that both countries bring to the world of cheese. The next time you’re faced with the choice between a French Brie and an Italian Gorgonzola, take a deep breath, embrace the moment, and simply indulge in the deliciousness that both nations have to offer. After all, when it comes to cheese, there’s always room for one more bite.