10 Best High-Protein Cheeses You Need to Try, Ranked

Ah, cheese. It’s the ingredient that turns a simple meal into a comforting delight, somehow managing to be both a luxury food and a daily staple. However, have you ever heard that cheese can also be an unbelievable source of protein?

You heard it – these creamy, crumbly, and melty slices of happiness are not only delicious but also rich in nutritional value. Cheese is booming in popularity, with the U.S. cheese market projected to grow from $39.51 billion in 2024 to $53.66 billion by 2033, at a CAGR of 3.46%, according to Research and Markets.

If you’re looking to elevate your protein intake, add more flavor to your meals, or explore nutritious cheese options, this list has got you covered. Here are the 10 best high-protein cheeses you need to try, ranked by their protein content and overall nutritional punch.

Parmesan Cheese

Parmesan or Parmigiano Reggiano takes the high-protein cheese crown. This hard-aged cheese provides an impressive 10.1 grams of protein per ounce, making it a great complement to any meal. In addition to protein, Parmesan contains calcium and phosphorus, which are essential for building strong bones.

Growing up, I distinctly remember my grandmother’s Alfredo sauce. The secret, she always said, was the freshly grated Parmesan. At the time, I only loved the nutty and savory flavor, it wasn’t until later I realized she had been boosting our meals with protein and nutrients all along.

Romano Cheese

Romano cheese, which boasts a strong, salty flavor that can instantly enhance any dish. This cheese, of Italian origin, has been a staple of culinary preference since the beginning of the centuries, as its sharp flavor is unmistakable.

With an estimated 9 grams of protein in every ounce, Romano is not all about taste, but also a nutritional powerhouse. Romano is evidence that not always do the weak characters leave the strongest impression.

Gruyère Cheese

Gruyere is not a cheese; it is an experience. This is a protein-rich (8.5 grams of protein per ounce), slightly sweet, and nutty cheese, produced in Switzerland. The ability to melt so pretty is one of the significant strengths of Gruyere.

Soak it in a decadent fondue, drag it through a gooey grilled cheese, or savor it in a luxurious bowl of French onion soup. It will elevate the dish and provide a dose of protein in the process.

This cheese has been granted Protected Designation of Origin (PDO) status in Switzerland, meaning that its manufacturing process is authentic and its quality is high.

Swiss Cheese

When people imagine Swiss cheese, the first thing that appears in their mind is its typical holes, or, as Swiss people call them, the eyes. However, this cheese, made from cow’s milk, is far more than a visual icon.

Healthline states that Swiss cheese contains high levels of protein and calcium, which can aid bone health and create a sense of satiety. It is also a good alternative for people with lactose intolerance when consumed in moderate amounts. Since it is mild in taste, it perfectly complements sandwiches, omelets, and crackers.

Gouda Cheese

ScienceDirect observes that Gouda cheese is among the most manufactured types of cheese in the world. This is a Dutch product that has been manufactured since the 12th century. It is sweet, smooth, and has the right consistency that melts in your mouth.

It contains 7.1 grams of protein per ounce, making it not only delicious but also an excellent supplement to any high-protein diet. Gouda is ideal for sandwiches, burgers, and charcuterie boards, making it a versatile favorite in every kitchen.

Cottage Cheese

Cottage cheese may lack the appeal of mature cheeses, but its nutritional value is impressive. It delivers high protein in a typical half-cup serving while staying low in fat and calories.

Packed with casein protein, it helps you build muscle and provides long-lasting energy. Pair it with fruits like pineapple or berries for a refreshing and nutritious snack.

Cheddar Cheese

Who does not like cheddar? It is an old-fashioned, hard cheese developed in the English village of Cheddar. This classic cheese is a source of protein, as well as calcium and Vitamin A.

Cheddar is available in various degrees of sharpness, ranging from mild to medium, sharp, and extra sharp, making it suitable for a wide range of dishes. Based on the Future Markets report, Cheddar Cheese is expected to account for approximately 39% of the global cheese market by 2025.

If you add it to creamy macaroni or enjoy a slice of cheddar on your burger, this cheese is a fantastic way to experience great flavor along with essential nutrients.

Feta Cheese

Feta cheese is made from sheep’s or goat’s milk. Its crumbly, salty taste makes it an excellent topping for salads and pasta. Greek cuisine often features feta cheese in the classic Greek salad.

Producers patiently mature feta cheese for at least two months, ensuring it’s just right before it’s ready to enjoy. Its unique flavor and versatility in cooking have boosted its popularity in recent years.

Mozzarella Cheese

Mozzarella is the shining star of pizzas and Caprese salads, and did you know that part-skim versions are relatively low in fat and rich in protein? It is, therefore, a lighter alternative for those who want something that is both food and indulgent.

Coherent Market Insights highlights that the Global Market value is estimated to be $41.59 billion by 2025. Mozzarella’s mild flavor and signature stretch make it an undeniable favorite in households worldwide.

Ricotta Cheese

Ricotta cheese can be described as a good and versatile food in the kitchen. It is light and creamy, with an excellent reputation in both savory and sweet foods.

Used in lasagnas and some cheesecakes, and can also be enjoyed on toast or bread for breakfast, paired with pasta for lunch, or served as a dessert. Ricotta is a friendly food with significantly lower sodium levels compared to other forms of cheese on the market. It is a full-protein and probiotic-rich option, made of whey, and delicious, too.

Disclaimer – This list is solely the author’s opinion based on research and publicly available information. It is not intended to be professional advice.

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