This is subjective, but the 10 most-popular cheeses in the world include Blue, Brie, Camembert, Cheddar, Gouda, Gruyere, Mozzarella, Parmesan, Provolone, and Swiss.

Brie

Cheddar

That depends on what you mean by “unhealthy”—are we talking fat, salt, calories, or how processed it is? Either way, a few cheeses consistently rank near the bottom when it comes to nutrition.

Processed Cheese (like American slices or Velveeta)
These are probably the worst overall. They’re not really “real” cheese—they’re highly processed and full of additives, preservatives, and artificial stuff. They’re also loaded with sodium and saturated fat, and they don’t offer much in the way of nutrition.

Blue Cheese
Delicious, but definitely rich. It’s high in saturated fat and very salty. Just one ounce has around 8 grams of fat and 400 milligrams of sodium.

Aged Cheddar
Cheddar is super popular, but aged versions can be pretty heavy on calories and fat—about 115 calories and 9 grams of fat per ounce.

Brie and Camembert
These creamy, soft cheeses are higher in fat than they seem. That gooey texture comes at the cost of 8 to 9 grams of fat per ounce.

If you’re looking for healthier options, try part-skim mozzarella, low-fat cottage cheese, or ricotta. Feta can also be a good choice in small amounts—it’s flavorful enough that a little goes a long way.

Want a breakdown of the healthiest vs. unhealthiest cheeses side by side? I can put that together too.

The red Babybel cheese, the one wrapped in red wax, is Mini Babybel Original, and it’s a semi-hard cheese made from pasteurized cow’s milk. In most countries, including the U.S., it’s essentially a mild Edam cheese.

Here’s a breakdown:

Type: Semi-hard

Made from: Pasteurized cow’s milk

Texture: Smooth and creamy, easy to slice or bite

Flavor: Mild, nutty, slightly tangy

Origin: France (by The Bel Group), but inspired by Dutch Edam

Despite the red wax coating, the cheese itself is pale yellow and kid-friendly in both flavor and packaging. There are also other Babybel varieties with different colored waxes—like green for Gouda, purple for Cheddar, and black for truffle.

What’s the healthiest cheese to eat?

It depends on what you’re going for—low fat, high protein, fewer calories, or something easier to digest. But a few cheeses come up again and again as good-for-you options, especially when eaten in moderation.

Cottage Cheese
This one’s a standout if you want something high in protein and low in fat. It’s also pretty low in calories, especially the low-fat or fat-free versions. Great for breakfast, snacks, or mixing into other dishes.

Mozzarella (Part-Skim or Fresh)
Mozzarella is one of the lighter cheeses. It’s lower in saturated fat and sodium than a lot of others. Fresh mozzarella is even better since it has fewer preservatives and a soft, clean taste.

Ricotta (Low-Fat)
Ricotta is made from whey, which gives it a different (and often better) nutritional profile than many aged cheeses. It’s high in protein and calcium, especially if you go with a lower-fat version.

Feta
Feta has a bold, salty flavor, so you don’t need much of it. That makes it great for cutting back on portion size without losing taste. Just be mindful of the sodium content—it’s one of the saltier cheeses.

Goat Cheese (Chèvre)
Goat cheese is creamy and tangy, and it’s often easier to digest than cow’s milk cheese. It’s usually a little lower in fat and calories too. Plus, the flavor is strong, so a small amount goes a long way.

Parmesan
It’s more nutrient-dense than you might think. Parmesan is packed with calcium and protein. A sprinkle on top of salads, pasta, or roasted veggies adds a ton of flavor without much cheese at all.

A few quick tips:

Stick to real cheese, not processed slices or spreads.

Watch portion sizes—cheese is calorie-dense.

If you’re watching sodium or fat, check the label or go for part-skim or low-fat versions.

That title usually goes to Limburger, and it’s mostly because of the smell.

The smell is the biggest turnoff.
Limburger is known for its strong, almost offensive odor. A lot of people say it smells like body odor or sweaty socks. That’s actually not far off—the bacteria used to age Limburger is the same kind that lives on human skin.

The texture and taste don’t always make up for it.
Even though the inside is soft and creamy, most people are too put off by the smell to even try it. And while the flavor is milder than expected, the scent tends to stick with you.

Other cheeses people often dislike:

Blue cheese because of the mold and sharp, tangy flavor

Brie because the white rind can feel weird or unappetizing

Goat cheese because of its earthy, slightly sour taste

American cheese slices because they seem overly processed or artificial

Of course, it’s all about personal preference. Some people love what others can’t stand. But when it comes to the most commonly hated cheese, Limburger is almost always at the top of the list.

If cheese tends to upset your stomach, you’re not alone—many people have trouble digesting lactose or have sensitivity to richer, heavier cheeses. But some types are naturally easier to handle.

Cheeses that are easier on your stomach:
Goat Cheese (Chèvre)
Goat’s milk has less lactose and a different protein structure than cow’s milk, which makes it easier for many people to digest. It’s also lower in fat and tends to be softer and milder.

Lactose-Free Cheeses
Brands like Cabot or Green Valley offer lactose-free versions of popular cheeses like cheddar or mozzarella. These are a good option if you’re lactose intolerant but still want familiar flavors.

Aged Cheeses
Cheeses that are aged longer (like Parmesan, aged Cheddar, and Gruyère) naturally lose most of their lactose during the aging process. They tend to be easier for people with mild lactose intolerance.

Sheep’s Milk Cheeses
Options like Manchego, Pecorino Romano, and Roquefort are often easier to digest than cow’s milk cheese. Like goat cheese, sheep’s milk is lower in lactose and has different proteins.

Mozzarella (Fresh, Part-Skim)
If you’re not fully lactose intolerant, fresh mozzarella (especially from buffalo milk) can be easier to tolerate because it’s relatively low in lactose and not too rich.

Tips for choosing stomach-friendly cheese:
Stick to aged or fermented cheeses

Try small amounts first and see how you feel

Look for labels like “lactose-free” if you’re sensitive

Avoid highly processed or soft cheeses if you’re unsure. They may contain more lactose

The rarest cheese in the world is often considered to be Pule cheese.

Here’s why: Pule is made exclusively from the milk of Balkan donkeys, which are rare themselves. It’s produced only at a single farm in Serbia, and because donkey milk is so scarce and difficult to collect, Pule is extremely limited in quantity. It’s also one of the most expensive cheeses, selling for hundreds of dollars per pound.

Pule has a crumbly texture and a strong, distinctive flavor that’s quite different from more common cheeses. Its rarity comes from the tiny supply of milk and the labor-intensive process required to make it.

Other rare cheeses exist too, often tied to very small production areas or special traditional methods, but Pule usually takes the top spot for rarity and exclusivity. Would you like to know about any other rare cheeses?

The oldest cheese that’s still safe to eat isn’t just a legend—it’s actually a real thing!

In 2018, archaeologists found an ancient cheese over 3,200 years old in an Egyptian tomb. It was discovered in a broken jar sealed with a mysterious white substance. Scientists analyzed it and confirmed it was cheese made from a mix of cow and goat milk. Obviously, you wouldn’t want to eat that one, but it shows how long humans have been making cheese.

As for cheese people actually eat today and age themselves, Parmesan (Parmigiano-Reggiano) and Pecorino Romano are famous for their long aging times—often 12 months or more, sometimes even several years. These hard cheeses develop rich, complex flavors and become harder and more crumbly with age.

Some artisan cheeses can be aged even longer for special flavors, but generally, cheeses aged beyond a few years aren’t common for everyday eating.

So, the oldest cheese ever found is thousands of years old but not edible anymore. The oldest cheese you’d likely find in your grocery store is Parmesan or Pecorino aged for a year or two.