Search

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 type of English cheese that at one time was made only with the milk from Gloucester cows, which are now almost extinct.

A type of English cheese that at one time was made only with the milk from Gloucester cows, which are now almost extinct.

A French sheep's milk cheese produced in various sized wheels. It has a firm, hard texture that is perfect for grating and a slightly sweet, nutty flavor.

A French cow's milk cheese that is off-white in color and has a savory outer layer that covers and interior area which is dryer and saltier.

An Italian sheep's milk cheese with a light golden yellow color and a hard natural rind. It has a robust, slightly sweet and salty flavor that makes it a good choice as a snack cheese or for cooking purposes.

A Swedish cow's milk cheese that has a firm texture and mild flavor. It is comparable to Danish Havarti with its distribution of small holes.

Traditionally made from milk of Churra sheep, Zamorano is a hard textured cheese that originated in the Castile-Leon region of Spain, in the provence of Zamora.