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Produced in the Piedmont region of Italy, this variety of cheese is a hand-made in the manner of an artisan cheese.

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.

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.

The aged variety of blue cheese made from cow's milk. Native to Italy, Gorgonzola is available as either a milder version known as "dolce" or the naturale version, which is the aged variety of Gorgonzola Blue.

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.

A type of mozzarella cheese that is a dried and heavily smoked cured variety. The unsmoked, smoked lightly version of this mozzarella is known as affumicata.

A French style fresh, white cream cheese made from whole or skimmed cow's milk and whipped into a smooth texture.

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.

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.

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

Round in shape, this variety of cheese comes from the Dauphine region of France. It is made from pasteurized cow's milk that is processed into soft curds resulting in a very soft and creamy textured cheese.

A combination of ingredients that go together well make this type of soup similar but a more savory version of a traditional potato soup.

Used mainly as an ingredient in sauces, this variety of soup is thick in consistency and rich in flavor.

The solids that are formed when milk is separated into solids and liquid. The curds are removed and drained and then are used for cheese making.

A semi-soft white melting cheese that is made from whole, skim, or partially skim milk and contains bits of chile peppers.