Several cheeses bear this title. It is an informal title for which there is no uniform definition, but some cheeses are more often so called than others, especially in their countries of origin:
- Parmigiano Reggiano
- Brie de Meaux : Congress of Vienna (1914) ("king of cheeses, cheese of kings")
- Roquefort : Frederic Leblanc du Vernet (1869)
- Epoisses : Brillat-Savarin (early 19th century)
- Stilton (1912)
- Cheddar
