King of cheeses

Various cheeses have been called the king, queen, or prince of cheeses. The title is informal and lacks standardization, sometimes with multiple kings in one country.

By country

Britain
Stilton (1912)
Cheddar
France
Brie de Meaux: at the Congress of Vienna (1814), it was originally declared Prince des fromages, et premier des desserts 'Prince of cheeses, and first among desserts', which later became "king of cheeses, cheese of kings".: 87, 185  It is also called the "queen of cheeses".
Roquefort: Frédéric Leblanc du Vernet, 1869: 627 
Époisses: Brillat-Savarin, early 19th century: 254 
Italy
Parmigiano Reggiano: 187 
Sweden
Västerbotten, king of Swedish cheeses
Switzerland
Emmental, king of Swiss cheeses

By type

Cheeses are idiosyncratically named kings of particular types of cheese by individual writers:

Maroilles (France), the king of strong cheeses;
Halloumi (Cyprus), the king of cooking cheeses.

Ranks of nobility

Sometimes other royal ranks are used:

Brie, the queen of cheeses;
Camembert, the prince of cheeses.

References

  1. ↑ Clark, David (January 8, 2009). "The King of Cheese: 3 French Cheeses Vying for the Crown". Mental Floss.
  2. ↑ Austin, C.F. (1912). "A Ballade of Stilton Cheese". The Windsor Magazine. 36: 362.
  3. ↑ Cynthia Martin, 101 Recipes for Making Cheese, 2011. ISBN 1601383568. p. 141.
  4. ↑ Pierre Androuët, Yves Chabot, Le brie, 1985. ISBN 2905563001. p. 48.
  5. 1 2 3 4 du Vernet, Frédéric Leblanc (1869). Les Merveilles du Grand Central. p. 321.
  6. ↑ Juliet Harbutt, World Cheese Book, 2015. ISBN 146544372X. p. 46.
  7. ↑ Henaut, Stéphane; Mitchell, Jeni (2018). "The King of Cheeses". A Bite-Sized History of France: Gastronomic Tales of Revolution, War, and Enlightenment. The New Press. ISBN 978-1620972526.
  8. 1 2 Layton, T. A. (1973). The cheese handbook: a guide to the world's best cheeses, over 250 varieties described, with recipes. New York: Dover Publications. ISBN 0-486-22955-6.
  9. ↑ Donnelly, Catherine, ed. (2016). The Oxford Companion to Cheese. Oxford University Press. ISBN 978-0199330898.
  10. ↑ Hurt, Jeanette; Ehlers, Steve (2008). The Complete Idiot's Guide to Cheeses of the World. Penguin. p. 54. ISBN 9781440636189.
  11. ↑ Olmsted, Larry (November 19, 2012). "Most Parmesan Cheeses In America Are Fake, Here's Why". Forbes. Retrieved March 23, 2020. ... that it has earned the nickname in the dairy industry, 'The King of Cheeses'.
  12. ↑ Aurell, Bronte (May 14, 2024). The ScandiKitchen Cookbook: Simple, delicious dishes for any occasion. Ryland Peters & Small. p. 130. ISBN 9781788796330.
  13. ↑ DK Eyewitness Top 10 Stockholm. Penguin. 2020. ISBN 978-0744025903. n.p.
  14. ↑ Schatzmann, Rudolf (1881). La fabrication des fromages en Suisse (in French). Imprimerie Veuve S. Genton & Fils. p. 8.
  15. ↑ Histoire et géographie des fromages: actes du Colloque de géographie historique, Caen, 1985, 1987. ISBN 2905461217. p. 80.
  16. ↑ Smillie, Susan (September 26, 2011). "Which is the true king of cheeses?". The Guardian.
  17. ↑ W.K.H. Bode, M.J. Leto, The Larder Chef, 4th ed, 2012. ISBN 1136357122. "Soft Cheeses".