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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.

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 cow's milk cheese, originating from Sweden, that is made into small wheels 5 to 8 inches in diameter and 3 to 5 inches thick.

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

An oil that is extracted from the seeds or nuts of vegetable plants, such as corn, soybeans, peanuts, safflower seeds, sunflower seeds, and rape seeds (used for canola oil), that is turned into a spreadable form of margarine to be used as a replacement for butter.

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 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.

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.

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.

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.

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