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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.

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 firm, yellow-colored cheese that provides a slightly sweet and mildly nutty flavor. If authentically made, its taste may be somewhat salty.

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.

Considered to be one of the traditional farmhouse cheeses that are rural and artisian in nature, this variety of cheese has been made in the Italian regions of Umbria and Tuscany for many years.

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.

An Italian cheese with a pale yellow color, soft texture, and mild flavor. It is one of the most popular Italian cheeses and was originally developed in the 1920's.

A type of processed cheese made from pasteurized cow's milk, that is basically a young cheddar cheese, but with a milder taste.

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

Similar to a traditional Potato Soup flavored with cheese and bacon, this soup provides a tasty alternative for a milk or water-based soup with only potatoes.

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.

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

Made as an artisan cheese in the Basque (Barcelona) region of Spain, Ros is a variety that uses pasteurized sheep's milk as its main ingredient.

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

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.

A French term used to describe a small round, molded cheese made from goat's milk. Translated into the word "dung or horse droppings", the term Crottin is used mainly in reference to the shape and finished appearance as small round forms of cheese.