Search

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 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 traditional Italian farmhouse cheese made from primarily from cow's milk that is blended with a smaller amount of either sheep or goat's milk.

A well known English hard cheese that is produced from sheep's milk in the Berkswell region of England.

A cow's milk cheese, traditionally made in northern France, which has a cream-colored soft to firm texture surrounded by a thick orange, washed rind.

Grana Padano is an Italian semi-fat, hard cheese with a finely grained texture. It is pale yellow in color and has a delicate flavor.

A Spanish sheep's milk cheese that has a natural rind with a zigzag pattern pressed into it. This pattern is the result of the curds being drained in special plastic hoops, which cause the pattern to form on the cheese.

A French cow's milk cheese with an off-white color, soft and creamy texture, and an off-white natural rind.

A French cheese made with goat's milk with an off-white color, soft texture, and off-white natural rind.

An English cheese made from cow's milk that is an off-white color with a light yellow rind. The flavor is mild and light and the texture is hard and firm.

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

A German cow's milk cheese that is much like Swiss Emmental. It is characterized by large holes throughout the cheese and a hard texture.

An unpasteurized sheep's milk cheese from the French Mediterranean island of Corsica. The cheese is a very pale yellow with an exceptional flavor that is mild and sweet, which becomes richer with age.

An Australian goat's milk cheese that develops a sharp, tangy flavor as it ages. The texture also becomes very hard and almost flaky with age.