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

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.

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.

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.