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A traditional method of enhancing the appearance of cheese, to make it look distinctive or artesian crafted.

A firm, yellow-colored cheese that provides a slightly sweet and mildly nutty flavor. If authentically made, its taste may be somewhat salty.

A French cheese made from pasteurized or unpasteurized goat's milk. Made as a log of cheese, the traditional Saint-Maure will be produced with a blade of straw or a wooden stick placed through the cheese log, end to end.

A cheese native to Germany and Austria that is produced as a combination of a Camembert and a Gorgonzola, thus the name, which is also often spelled Cambazola.

A French cheese made from unpasteurized or pasteurized goat's milk. Typically coated with ash, this cheese is formed into small disks with one flat and one rounded side.

A cow's milk cheese from Denmark that is light yellow in color with a semi-soft and slightly rubbery texture and a mild flavor.