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

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

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.

A hard sheep's milk cheese that originated in the Aquitaine region of France. The cheese is light yellow with a thin, orange rind.

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 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 very popular Swedish cheese made from cow's milk. It has a pale yellow color with a soft supple texture containing many small holes throughout.

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 soft blue cheese native to Greece. It is made from full fat sheep's milk and has salt and ground pepper added to it before it is aged, giving it a strong flavor.

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.

Made from pasteurized or unpasteurized sheep's milk, this semi-hard cheese is produced in the Basque region of France.

A goat's milk cheese, native to France, that is similar and synonymous with a French chevre. Semi-aged, ripening for 5 to 10 weeks, Bucheron is produced as short logs that are sliced and sold as small rounds in food stores.

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.

An unpasteurized cow's milk cheese from the Savoie region of France, that is typically available during the winter months.

A combination of colby and jack cheese that have been blended together to form a marbled, golden and cream-colored cheese.

A cow's milk cheese from Germany that has a firm texture and a dark brownish colored natural rind. The pale yellow cheese is covered with small random holes and the flavor is rich with a slight smokiness.

A cow's milk cheese from the Normandy region of France. It is a very rich and creamy cheese that develops a thick white crust as it ripens.

A cow's milk cheese from Denmark that is light yellow in color with a semi-soft and slightly rubbery texture and a mild flavor.