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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.

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 white liquid secreted by the mammary glands of animals, such as cows, sheep and goats. Fresh milk is consumed for nourishment, providing valuable nutrients such as calcium, protein, potassium, magnesium, and riboflavin.

A rich creamy cheese made entirely from sheep's milk, which is nicely suited to produce a range of textures, from semi-soft to very firm.

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.

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

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

A type of unripened cheese with a smooth texture and a sweet tangy flavor that is produced from milk and/or cream.

A pure white cheese made entirely from goat's milk and commonly referred to as goat's cheese in the U.S.

An unripened Italian cheese, made from cow's, ewe's, or goat's milk whey that remains after the curds are removed.

Originating in Switzerland, this cheese is characterized by the large holes ("eyes") found throughout the cheese, which grow larger and increase in number the longer the cheese ripens, due to the gas bubbles enclosed in the ageing cheese.

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

A variety of cheeses generally made from cow, goat or sheep's milk that are all classified under the Romano name.

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.

An Italian cheese traditionally produced as a farmhouse or creamery cheese, which was orignially made from sheep's milk.

A white cheese made entirely from goat's milk and commonly referred to as goat cheese in the U.S. (The word Chèvre translates into goat in French).

A product native to Germany and France, which is produced from cow's milk, formed into a round block of smooth semi-soft textured cheese.