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) CheddarCynthia Martin, 101 Recipes for Making Cheese, 2011. . p. 141. France Brie de Meaux: at the Congress of Vienna (1814), it was originally declared 'Prince of cheeses, and first among desserts', which later became "king of cheeses, cheese of kings".Pierre Androuët, Yves Chabot, Le brie, 1985. . p. 48.Juliet Harbutt, World Cheese Book, 2015. . p. 46. It is also called the "queen of cheeses". Roquefort: Frédéric Leblanc du Vernet, 1869 Époisses: Brillat-Savarin, early 19th century Italy Parmigiano Reggiano Sweden Västerbotten, king of Swedish cheeses n.p. 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;Histoire et géographie des fromages: actes du Colloque de géographie historique, Caen, 1985, 1987. . p. 80. 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.W.K.H. Bode, M.J. Leto, The Larder Chef, 4th ed, 2012. . "Soft Cheeses".
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