10 cheeses

Glamorgan, Wales

A miner’s cheese — salty enough to replace what a shift underground took out.

Cornwall, England

Wrapped in nettles, and named after the Grays — backwards.

North Holland, Netherlands

The ball in red wax that provisioned half the world’s navies.

Aosta Valley, Italy

The alpine melter behind fonduta, made from a single breed’s raw milk.

Catalonia, Spain

A grey-furred Catalan goat cheese, revived in the 1980s by back-to-the-landers.

Zealand, Denmark

The buttery Danish table cheese that gave this catalogue its name.

Franche-Comté, France

The one with the black line through the middle.

Valais, Switzerland

A cheese named after the act of scraping it off the fire onto a plate.

Auvergne, France

Volcanic pasture, rye-straw cellars, and a rind that smells of mushrooms.

Savoie, France

A low-fat farmhouse leftover that turned out to be delicious.