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A hard sheep's milk cheese that originated in the Aquitaine region of France. The cheese is light yellow with a thin, orange rind.

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 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 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.

Made from pasteurized or unpasteurized sheep's milk, this semi-hard cheese is produced in the Basque region of France.

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.

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.