Various cheeses have been called the king of cheeses.[1] The title is informal, and there is no standard definition, but a few are more consistently called that than others, especially in their countries of origin:
Parmigiano Reggiano[2][3]
Brie de Meaux: Congress of Vienna (1814). In fact, it was declared "Prince des fromages, et premier des desserts" ("prince of cheeses, and first among desserts"), which only later became "king of cheeses, cheese of kings".[4][5][6][7]
Roquefort: Frédéric Leblanc du Vernet, 1869[8][9][10]
Époisses: Brillat-Savarin, early 19th century[11]
Stilton (1912)[12]
Cheddar[13]
Cheeses are idiosyncratically named "kings" of particular kinds of cheese by individual writers: Maroilles, the king of strong cheeses;[14] Halloumi, the "king of cooking cheeses";[15] Västerbotten, the king of Swedish cheeses.[16][17]
Sometimes lower ranks of nobility are used for other cheeses, e.g., Camembert, the "prince" of cheeses.[18]
^David Clark, "The King of Cheese: 3 French Cheeses Vying for the Crown", Mental Floss, January 8, 2009.
^Catherine Donnelly, ed., The Oxford Companion to Cheese, 2016. ISBN 0199330891. s.v., p. 187.
^Olmsted, Larry (November 19, 2012). "Most Parmesan Cheeses In America Are Fake, Here's Why". Forbes. Retrieved 2020-03-23. ... that it has earned the nickname in the dairy industry, 'The King of Cheeses'.
^Pierre Androuët, Yves Chabot, Le brie, 1985. ISBN 2905563001. p. 48.
^Catherine Donnelly, ed., The Oxford Companion to Cheese, 2016. ISBN 0199330891. s.v., p. 87, 185.
^Juliet Harbutt, World Cheese Book, 2015. ISBN 146544372X. p. 46.
^"The King of Cheeses", Stéphane Henaut, Jeni Mitchell, A Bite-Sized History of France: Gastronomic Tales of Revolution, War, and Enlightenment, 2018. ISBN 1620972522. chapter 27.
^Frédéric Leblanc du Vernet, Les Merveilles du Grand Central, p. 321.
^Catherine Donnelly, ed., The Oxford Companion to Cheese, 2016. ISBN 0199330891. s.v., p. 627.
^Jeanette Hurt, Steve Ehlers, The Complete Idiot's Guide to Cheeses of the World, 2008. ISBN 1440636184. p. 54.
^Catherine Donnelly, ed., The Oxford Companion to Cheese, 2016. ISBN 0199330891. s.v., p. 254.
^C.F. Austin, "A Ballade of Stilton Cheese", The Windsor Magazine, 36:362 (1912).
^Cynthia Martin, 101 Recipes for Making Cheese, 2011. ISBN 1601383568. p. 141.
^Histoire et géographie des fromages: actes du Colloque de géographie historique, Caen, 1985, 1987. ISBN 2905461217. p. 80.
^Susan Smillie, "Which is the true king of cheeses?", The Guardian, September 26, 2011, n.p.
^Bronte Aurell, The Scandi Kitchen, 2018. ISBN 178879009X.
^DK Eyewitness Top 10 Stockholm, 2020. ISBN 0744025907. n.p.
^W.K.H. Bode, M.J. Leto, The Larder Chef, 4th ed, 2012. ISBN 1136357122. "Soft Cheeses".
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