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Blocks of cheese or cheese spreads that have been infused with wine to enhance the flavor of the cheese.

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

A cheese produced in Chimay, Belgium under the historic guidance of the monks who originally produced cheeses within the Trappist monastery and community.

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

A cheese substitute made from rice, a small amount of milk protein (casein), food oils, and seasonings.

A cheese that is French in origin, which is also made in other European countries and the United States.

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

Grana cheese is actually Grana Padano cheese. "Grana" is an abbreviation of Grana Padano. This cheese is an Italian semi-fat, hard cheese with a finely grained texture.

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

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 cheese made from the whole milk of cows that may be creamy white or orange in color if the natural additive known as annatto has been added to create the traditional orange colored cheddar.

Made from cow's milk, this variety of cheese is a farmhouse cheese from Italy that is aged for only 5 to 7 weeks.

Produced as a Italian farmhouse cheese from cow's milk, Bra Duro Cheese is a "sister" cheese to the Bra Tenero cheeses which differ only in the length of aging.

A type of basic bread that is flavored with cheese. The cheese is often grated and kneaded into the dough and/or can be used to top the dough.

A brie-type cheese produced in the Comté de Nice region of France. Made from pasteurized and unpasteurized cow's milk, Roucoulon cheese is a soft ripened, soft-textured cheese that provides a mild earthy flavor with a mushroom overtone.

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.

Any of a variety of different types of wine that are used to enhance the flavor of food dishes, such as meat, poultry, seafood, stew, vegetables, and sauces, while they are being cooked.

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

A soft, richly flavored French cheese that has the texture of very soft cream cheese and contains between 60 and 75 percent milk fat.

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.