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When it comes to cheese, many of us are already well-versed. You might be a seasoned pro, piling fresh chevre on your cheese boards or grilling up some halloumi on the barbecue. But did you know there’s a whole world of cheeses out there that you can’t get in the U.S.? That’s right—while you might think you’ve tried them all, there are some real cheese treasures that are off-limits stateside. Here’s a look at five banned cheeses and the wild reasons they’re kept out of the country.
1. Vacherin Mont d'Or: The French Holy Grail of Soft Cheese
If you're a fan of creamy, spreadable cheeses, Vacherin Mont d'Or is often referred to as the "holy grail." This velvety soft cheese has a texture so smooth it almost acts as a cheese sauce at room temperature. With roots in French history, it was even a favorite of King Louis XV! But while its rich flavor and indulgent creaminess have earned it a cult following, the FDA isn't so enamored. Because it’s made from raw cow’s milk and aged for less than the 60-day minimum required, it’s been banned in the U.S. — so if you want to taste it, you’ll need to book a flight to France.
2. Sainte-Maure-de-Touraine: A Goat Cheese with a Story to Tell
This French goat cheese is easily recognizable thanks to its log-like shape and the stick running through the center, giving it a unique look and texture. What makes it stand out even more is its dark, edible ash rind. But the real reason Sainte-Maure-de-Touraine is banned in the U.S. isn't the rind—it’s the fact that it's made from raw milk and aged for less than 60 days. Though there are pasteurized versions available in the States, they just don’t compare to the authentic taste of this French classic. So, if you’re looking for the real deal, your best bet is to head to France.
3. Mimolette (Extra Vieille): The Cheese with the Mites
Mimolette is a stunningly vibrant cheese that has a history as colorful as its appearance. This French cheese is known for its striking orange color and rough, pockmarked rind. But the real twist? The "extra vieille" (extra old) variety is aged with the help of cheese mites, which create the texture you see on the surface. While most types of Mimolette are allowed in the U.S., the extra vieille is banned due to concerns over the potential allergenic properties of the mites. Don’t fret, though—you can still enjoy regular Mimolette without worrying about a trip to the ER.
4. Casu Marzu: The Controversial Maggot Cheese
This one is not for the faint of heart. Casu marzu, or maggot cheese, is produced in Sardinia using a traditional method where cheese skipper flies infest a wheel of pecorino. The maggots hatch and eat through the cheese, leaving behind a creamy, soft interior that many consider a delicacy. It’s one of the most dangerous cheeses to eat, earning a Guinness World Record in 2009 for being the most hazardous. Despite its centuries-old tradition, the FDA has banned this quirky cheese due to health risks—and you can’t find it in the U.S. unless you're on a very special adventure abroad.
5. Queijo de Azeitão: Portugal’s Raw Milk Masterpiece
Azeitão, a cheese from Portugal, is another victim of the FDA's raw milk rules. This soft, spreadable cheese is made from raw sheep’s milk and has a tangy, salty flavor that pairs perfectly with wine. But since it’s only aged for a mere 30 days (half of the required 60-day minimum), it’s banned in the U.S. — and the European Union has even given it "Designation of Origin" status to protect its authenticity. To taste this one, you’ll have to travel to Portugal to savor its unique, smooth texture and intense flavor.
So, while the U.S. has a lot to offer when it comes to cheese, these five varieties are some of the rarest, most unique, and most banned cheeses in the world. From maggot-infested curiosities to creamy, raw milk masterpieces, these cheeses truly showcase the complexity and artistry of global cheesemaking. If you ever get the chance, it might just be worth booking that plane ticket to taste these forbidden delights in person.