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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 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 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.

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.

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.