What is the best cheese in the world? According to the TasteAtlas community—an international digital platform dedicated to cuisine—Graviera di Naxou, a Greek specialty from the Cyclades, outperforms French and Italian competitors. Parmigiano Reggiano from Italy ranks second, followed by Queijo de Azeitão, a Portuguese specialty made from raw sheep's milk. Produced on the island of Naxos, situated in the center of the Cyclades, Graviera is a firm cheese that embodies a distinctive and unmistakable regional character, prized above all for its aroma. Parmigiano Reggiano follows close behind: a firm cheese characterized by a distinctive grainy texture, with its production carefully regulated and confined to a specific region spanning Emilia and Lombardy, where milk, climate, and artisanal know-how combine to produce a one-of-a-kind product. With millions of wheels manufactured each year, Parmigiano Reggiano is an essential component of the Italian dairy industry and an unrivaled global benchmark. Rounding out the podium is Queijo de Azeitão, a distinguished Portuguese delicacy crafted from fresh sheep's milk, originating in the 19th century and gradually establishing itself as a genuine national gastronomic symbol. Mozzarella di bufala campana, an icon of freshness and Italian dairy quality, finished fourth.