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

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 sheep's milk cheese that has a firm, hard texture and a natural rind that is yellowish-orange in color.

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.

A traditional cow's milk cheese produced in various sized wheels in the Appenzell region of Switzerland.

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.

A French unpasteurized goat's milk cheese that gets its name from the fact that when it is produced, it is shaped like a fig.

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 cow's milk cheese, Danish in origin that is made from partially skimmed milk. Light yellow in color Esrom or Danish Port-Salut as it is also known, has a mild, sweet flavor and a large aroma.

Developed in the Leicestershire region of England, white Stilton cheese is a younger version of the famous Stilton blue cheese, but without the blue mold veining.

Refers to a German cheese torte in which fillings such as nuts, herbs, and salmon are alternated with layers of cheese.

A type of baby Swiss cheese that is actually a Norwegian cheese. It has holes much like Swiss Emmental and the texture is similar, but the flavor is a bit sweeter with a more pronounced nutty taste.

A semi-soft to firm cheese made from unpasteurized cow's milk that originated in France and thereafter became common in Switzerland and Austria, as well as Australia.

A variety of cheese originating in Greece that is much like Gruyere. It is usually made from cow's milk, but occasionally sheep's milk is added.

A soft, richly flavored French cheese that has the texture of very soft cream cheese and contains between 60 and 75 percent milk fat.

An Italian cheese-like product made from cream skimmed off cow's milk that is processed to become a spreadable food.