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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 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.

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

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.

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 type of cheese produced from cow's milk that has a light orange color and a mild flavor. It is similar to cheddar except that it is milder, slightly softer, and has a more open texture.

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

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

Originating from the state of Wisconsin in the U.S., this variety of cheese is made from pasteurized sheep's milk.

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.

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.

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

A cow's milk cheese, produced in the U.S. since the 1930's, that is made into a brick cheese with qualities of several German and Swiss varieties.

Pronounced kawr-byayr. A wine producing district in the Languedoc-Roussillon region of France. A majority of wines produced in Corbières AC is red (94%), rosé (4%) and white (2%) are produced in small quantities.

Most notably known as "Gamay". A grape varietal, used in the production of red wine, originating in the Beaujolais region of France.

A grape varietal most notably known as Gamay, used in the production of red wine, originating in the Beaujolais region of France.

A regional wine produced in the Rhône region of France. Côte-Rôtie and Hermitage are well known northern appelations of the Rhône that produce red wines.

Pronounced bar-BEHR-uh. A grape varietal, used in the production red wine, originating in the Piedmont Region of Italy.

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.