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An hors d'oeuvre made with spreadable cheese that is blended or covered with a variety of other ingredients to enhance the flavor of the cheese.

A type of mozzarella cheese that is a dried and heavily smoked cured variety. The unsmoked, smoked lightly version of this mozzarella is known as affumicata.

A firm-textured white cheese traditionally found in Caribbean or Mexican countries. This cheese has a strong flavor and somewhat mildly smoked taste.

A French cheese made with cow's milk that is a pale yellow to golden yellow color with a hard texture and is produced in large wheel shapes.

A farmhouse cheese, made from a combination of cow and goat's milk, that is produced in the Lyonnais region of France as small rounds of cheese.

A French cow's milk cheese that is similar to brie. It has a natural white rind that covers a creamy off-white cheese with a distinctive mushroom flavor.

A cow's milk cheese that has a very strong aroma and flavor. The cheese is a light yellow in color with a red or brown skin.

A very popular Swedish cheese made from cow's milk. It has a pale yellow color with a soft supple texture containing many small holes throughout.

A creamy, pale yellow cheese with streaks of blue veining, made from cow's milk. It is an Italian blue cheese named for the town in Italy where it originated.

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

A very soft, blue-veined Danish cheese with a buttery flavor. This blue cheese has a spreadable quality making it excellent for appetizers or as a snacking cheese it goes well with fruit and nuts.

A type of aged cheese that features veins of edible blue and/or green mold throughout the cheese. The molds produce the characteristic sharp and tangy flavor of the cheese that has a texture ranging from creamy to crumbly.

Also referred to as Mountain Banzi Cheese, this variety is produced in the mountainous region of Lombardy, Italy where the cows graze in alpine pastures.

Produced in small quantities as a farmhouse or artisan cheese, Crucolo is a variety that is made from unpasteurized cow's milk.

Produced in the Piedmont region of Italy, this variety of cheese is a hand-made in the manner of an artisan cheese.

French in origin, this variety of cheese is made from either pasteurized or unpasteurized cow's milk from Salers cattle that graze in the Auvergne region of central France.

Considered to be a farmhouse type cheese, this variety is produced around the Normandy region of France from unpasteurized or pasteurized cow's milk.

Also known as Bellelay, this variety of cheese is from Switzerland where it is produced from unpasteurized cow's milk.

Made in and around the area of Nidwalden, a canton in Switzerland, Stanser is a cheese produced in the central region of this nation.

A goat's milk cheese that is native to the Murcia region of Spain. Similar to Bucheron or4 Montrachet cheese from France, Cana de Cabra is produced as a log with a white outer mold coating that covers a creamy smooth, inner white meat.