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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 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 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.

The aged version of the Greek cheese, Myzithra. It has a strong flavor and a firm texture, which makes it a good grating cheese.

A semi-soft white melting cheese that has a buttery texture and mild flavor. A versatile cheese used in hot dishes, on sandwiches and served as an appetizer.

A popular variety of farmhouse blue cheese produced in and around the town of Cabrales in Northwest Spain.