When it comes to cheese, most people are familiar with the popular varieties like cheddar, mozzarella, and Swiss. However, the world of cheese is incredibly diverse, and there are many lesser-known cheeses out there that deserve your attention.

In particular, there are some high salt content cheeses that may surprise you. These cheeses offer a unique taste and texture, making them a great addition to any cheese board or recipe. In this article, we will explore ten high salt content cheeses that you probably didn’t know existed.

1. Feta

Hailing from Greece, Feta is a brined cheese made from sheep’s milk or a combination of sheep’s and goat’s milk. It has a crumbly texture and a tangy, slightly salty taste.

Feta is often used in Greek salads, but it can also be enjoyed on its own or crumbled over various dishes. It pairs well with olives, tomatoes, and fresh herbs.

2. Roquefort

Roquefort is a classic French cheese that is known for its intense flavor. Made from sheep’s milk, it has a creamy texture and a sharp, salty taste.

What sets Roquefort apart is the blue mold that is allowed to develop during the aging process, giving it a unique character. This cheese is perfect for spreading on bread or enjoying with fruits like pears and grapes.

3. Danish Blue

Originating from Denmark, Danish Blue is a cheese that is made from cow’s milk. It has a slightly crumbly texture and a distinct, tangy flavor. Danish Blue has a high salt content, which contributes to its robust taste.

This cheese can be crumbled over salads, melted into sauces, or enjoyed on its own with some crackers and grapes.

4. Stilton

Stilton is a famous English blue cheese that is popular for its rich and creamy texture. Made from cow’s milk, it has a complex flavor profile, ranging from mellow and nutty to sharp and salty.

Stilton is often crumbled into salads, melted on top of steaks, or served alongside fruits and nuts as part of a cheese platter.

5. Halloumi

Halloumi is a semi-hard cheese that originated in Cyprus. It is traditionally made from a mixture of goat’s and sheep’s milk and has a unique characteristic – it doesn’t melt when heated.

Halloumi has a salty and slightly tangy taste and is often grilled or fried until it develops a crispy outer layer. It is a great addition to salads, sandwiches, or enjoyed as a standalone snack.

6. Parmigiano-Reggiano

Parmigiano-Reggiano, also known as Parmesan, is a hard Italian cheese that is widely loved for its robust and savory flavor. It is made from cow’s milk and has a grainy texture.

Parmesan has a naturally high salt content, which contributes to its umami taste. This cheese is often grated over pasta dishes, soups, and risottos, but it can also be enjoyed on its own or as part of a cheese and charcuterie board.

7. Manchego

Manchego is a Spanish cheese that is made from sheep’s milk. It has a firm and compact texture and a rich, buttery flavor. Manchego is typically aged for several months, which intensifies its taste and increases its saltiness.

This cheese pairs well with cured meats, quince paste, and crusty bread.

8. Bleu d’Auvergne

Bleu d’Auvergne is a French blue cheese that is made from cow’s milk. It has a creamy texture and a strong, tangy flavor. This cheese is aged for a minimum of four weeks, allowing the blue mold to develop and create a distinctive taste.

Bleu d’Auvergne can be crumbled onto salads, melted into sauces, or enjoyed on a cheese platter with some French bread and grapes.

9. Gorgonzola

Gorgonzola is an Italian blue cheese that is made from cow’s milk. It has a soft and creamy texture, with a piquant and salty taste. This cheese is known for its blue-green marbling and distinctive aroma.

Gorgonzola can be spread on bread, used in pasta dishes, or enjoyed with fruits like pears and apples.