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A rindless white creamy Italian cheese that is considered to be pulled-curd or spun-curd cheese (pasta filata), since the curds are placed into the whey when it is still very hot and then removed to be pulled as well as kneaded into the desired consistency.

An English blue cheese, which is made from the whole milk of cows and aged from several months to five months and longer.

A dairy product made from the curds of milk that have been separated from the whey. The curds form a firm substance that is aged to create added flavor.

A combination of one or more types of natural cheese that have been pasteurized to extend storage life.

The Italian name given to any fresh, medium aged or matured cheeses made from sheep's milk, unless classifed otherwise since some Pecorino Toscano cheeses may also be made with a combination of sheep and cow's milk.

A reference to numerous types of cheese that are washed with, or submerged into, a brine bath as part of the cheese making process.

Any of a variety of cheeses that are made in Denmark using their traditional manner of cheesemaking for blue cheeses that are formulated to be similar to the pasteurized Bleu d'Auvergne and unpasteurized Bleu des Causses varieties of this cheese.

A kitchen utensil that is made to evenly and easily cut the various shapes and textures of cheeses into individual slices.

Crispy and brittle, this food item is a unique way to provide a small serving of oven baked cheese for a snack or an appetizer.

A processed type of cheese that is semi-soft and elastic textured. It is made into a round dowel-like rod that may be slightly wavy in appearance.

A Danish brie cheese that is classified as blue cheese. Made as a double cream cheese from cow's milk, Saga Bleu Cheese contains a delicate blue mold that may not appear typical of other varieties of blue cheese.

A kitchen utensil that is designed and shaped to allow for ease of cutting and serving a variety cheese textures.

A cow's milk blue cheese from Italy that is a milder version of the traditional (naturale)aged Gorgonzola Blue.

A semi-hard to hard well-known Italian cheese made from partially skimmed cow's milk processed during the spring, summer or fall.

Made from pasteurized and unpasteurized cow's milk, this variety of cheese originates from the Burgundy region of France where the town of Epoisses is located.

A Spanish cheese that is made from unpasteurized milk of Majorera goats on the island of Fuerteventura, which is one of the Canary Islands.

A specialty cheese, common in Scandinavian countries, that is baked as it is produced. It develops a golden brown, baked surface that has an appearance similar to a baked crepe.

A combination of double Gloucester cheese layered and alternating with layers of Stilton blue cheese.

A combination of double Gloucester cheddar cheese and alternating inner layers of Stilton blue cheese.

Originating in Sweden, this variety of blue cheese is produced much like the well known Bleu d'Augverne cheese.