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A type of fresh cheese produced in Germany, Holland, United Kingdom, and other countries that is similar to strained yogurt in both flavor and texture.

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

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.

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 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 Italian cheese made from cow's milk that has a hard texture and a nutty flavor. Like Parmigiano cheese, it is produced in the shape of a wheel and is one of the better substitutes for Parmigiano.

Prepared like a hearty chicken chowder, this soup is made with ingredients common in many southwestern U.S.

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

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.