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Originating in Switzerland, this cheese is traditionally made from unpasteurized cow's milk that is heat-treated.

A semi-soft cheese produced in North America from pasteurized cow's milk that may, at times be confused with the European Munster cheese.

A soft, off-white cheese from France that has a rich, earthy mushroom taste that becomes sharp and fruity-flavored after it has aged.

A fresh Mexican cheese, made from cow, sheep or goat's milk, that has a soft, crumbly texture. White in color, this cheese has a slightly salty, yet mild smooth flavor with a somewhat acidic aftertaste.

A firm, aged Mexican cheese traditionally made from skimmed goat's milk but most often available made from skimmed cow's milk.

An Italian cheese made from whole cow's milk, having a firm texture and flavor that ranges from mild and slightly sweet or spicy when young to a flavor that is strong, tangy, and somewhat salty as it ages.

A Finnish cheese made with cow or reindeer's milk. After only a few days of ripening, the cheese is toasted over a fire to give the surface a slightly charred appearance and flavor.

A variety of cheese, made from cow's milk, that is named for the county in New York where it originated.

A French blue cheese, made from sheep's milk, which has a distinctively sweet, but tart to salty flavor with a semisoft, crumbly texture.

A variety of English cheese that was, in years past, traditionally made only with the milk from Gloucester cows, which are now almost extinct.

A variety of cheese made from cow's milk that ranges in flavor from mild to sharp depending upon the age of the cheese.

Originating in Switzerland, this cheese is made with raw (unpasteurized) cow's milk, typically as a wheel weighing over 225 pounds with a thin hard rind surrounding it.

A popular variety of farmhouse blue cheese produced in and around the town of Cabrales in Northwest Spain.

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.

Made from cow's milk, this variety of Gouda Cheese is blended with bits of Stinging Nettles to enhance the flavor of the cheese paste.

Native to Europe, this old world variety of cheese comes from the Piedmont region of northern Italy and is not often found in stores.

Made from raw sheep's milk, this variety of cheese comes from the French island of Corsica in the Mediterranean.

Made from pasteurized or unpasteurized sheep's milk, this semi-hard cheese is produced in the Basque region of France.

A French cheese made with cow's milk that is a dull yellow color with a natural grey, crusty rind. It has a hard texture and a flavor that is similar to cheddar the longer it is aged.

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.