Last Updated on August 6, 2025
With 20 million Americans visiting Europe annually each summer, it’s no surprise that cheese tops the foodie bucket list. After all, cheese has been a staple of European culture for over 8,000 years. The average American consumes 41.8 pounds of cheese each year, so, it’s clear the American love for cheese runs deep.
But what cheeses are currently reigning supreme in Europe and should be at the top of visitors must-dos? As an avid cheese lover always looking to find the best in each European destination I visit, information on this topic is important to me.
Thanks to research from Inghams Walking, a company offering stay and walk experiences with expert guides and varied skill levels, its year of analysis from Google search data covered 180 national cheeses across 41 European countries in their Brie-ond Borders study. Which cheese took top spot? Hang on to find out.
What does this knowledge mean for the American visitor to Europe? Cheese isn’t just reserved for afternoon picnics or wine nights on vacation; it’s also a staple energy source for active travellers. That’s why Inghams Walking also teamed up with a nutritionist from PureGym to uncover the true health and nutrition benefits of cheese for hikers and vacationers alike.
Without further ado, let’s look at the study’s key findings that lead us to Europe’s most craved cheeses.
1. Burrata: Italy
This delightful cheese is currently the most popular in Europe. Originating from Italy’s Apulia region during the 1920s, burrata was once made as a way to use the leftovers during the cheesemaking process.
A soft Italian cow milk cheese made by mixing mozzarella and cream, it’s usually shaped into a plump-looking cheese ball, with a solid outer layer and curd-like inside. And oh my, is it ever amazing.
2. Ricotta: Italy
Just like Burrata, Ricotta hails from Italy and wasn’t originally made as a standalone cheese, but rather as a byproduct, as a way to repurpose the leftover whey from the production of other cheeses.
This creamy, grainy cheese has been used in Italian recipes for centuries, but non-Italian palates will probably be most used to finding it in lasagna. High in protein and extremely versatile, Ricotta can be used in both savory and sweet dishes, and is often used in the iconic Italian cannoli dessert.
3. Mozzarella: Italy
Another Italian cheese took third place, with trusty Mozzarella a firm favorite among Europeans. Mozzarella is that gooey, stringy cheese most famously found on top of a pizza.
Mozzarella’s origins trace back to the southern Italian region of Campania, around Naples, and is traditionally made from the rich milk of water buffalo. In its most original form, it’s a fresh cheese, often used in salads or paired with tomatoes and basil in a Caprese salad.
4. Gouda: Netherlands
Gouda is the first non-Italian cheese on Inghams’ top-searched list. It’s a native Dutch cheese that can be traced back to the 12th century, making it one of the world’s oldest cheeses still made today.
Gouda is a semi-hard cheese, and its taste varies depending on how aged it is. Generally, Gouda is a mild cheese with a sweet, nutty flavor and hints of caramel and butter, which are more pronounced when aged.
5. Quark: Germany
Quark is the German word for “curd.” Although the term may be off-putting, don’t let it deter you from trying it. Quark is a fresh, creamy cheese that has long been a staple of European kitchens, dating as far back as the 14th century.
Unlike aged cheeses, such as Gouda, quark is fermented and typically eaten fresh. Traditionally made from cow’s milk, it’s high in protein and low in fat, with a mild flavor, sitting somewhere between yogurt and cream cheese in texture.
- 6. Halloumi, Cyprus- salty, known for its firm texture and holding its shape when grilled or fried.
- 7. Skyr, Iceland- a type of soft cheese, used interchangeably with yogurt.
- 8. Camembert, France- soft-ripened with a bloomy rind and indulgent exterior. Usually best served baked.
- 9. Cheddar, United Kingdom- long history dating back to the 12-century, firm, crumbly and sharp taste make it a long-standing staple in sandwiches and toasties.
- 10. Feta, Greece- salty, tangy and crumbly, most often found in a traditional Greek salad.
Cheese as an Energy Source
“Cheese is one of the most classic backpacking foods you can get, not to mention one of the best,” Laura Mason, Head of Walking at Inghams Walking, said. “It’s calorie-dense, full of proteins and fats, which are all excellent for energy, and as a naturally preserved food, it stores well without refrigeration, meaning it’ll keep well for those longer walking days. Not only this, but cheese pairs well with most of the classic hiking snacks like crackers, dried fruits, or cured meats.”
Phil Carpenter, food nutritionist and personal trainer at PureGym explained why cheese is an excellent energy source when walking or hiking, noting, “It contains a good amount of fat, which provides long-lasting energy, without sugar rushes and crashes, helping to keep energy levels steady over a longer period, such as a long hike.”
He added, “Cheese is also an excellent source of protein, which’ll help to repair and maintain muscles. This is particularly important during strenuous hikes, especially those with steep inclines and declines or when carrying lots of walking essentials in your backpack. However, the real secret gem of cheese is that it naturally contains sodium. This helps to replenish electrolytes lost through sweat.”
So, on your next trip to Europe, make sure to add one or more of these favorites to your dining or shopping list.
