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A cheese native to Germany and Austria that is produced as a combination of a Camembert and a Gorgonzola, thus the name, which is also often spelled Cambazola.

A French cheese that for years was a farmhouse cheese made in the Jura mountains, but now is made in local cheese factories.

A European cheese originally produced in the Auvergne region of France. Made with partially skimmed pasteurized or unpasteurized cow's milk and at times buttermilk, Gaperon cheese is formed into dome-like shapes with flat bottoms.

A French processed cheese, made from cow's milk that is combined with other ingredients typical of processed cheese such as emulsifiers, stabilizers, and vegetable-based gums.

A cheese made from the whole milk of cows that may be creamy white or orange in color if the natural additive known as annatto has been added to create the traditional orange colored cheddar.

An Irish farmhouse cheese produced from cow's milk. The rough textured rind on the outside of this cheese covers a smooth and somewhat crumbly inner cheese, pale white in color.

A kitchen utensil that is made to evenly and easily cut the various shapes and textures of cheeses into individual slices.

A rich creamy cheese made entirely from sheep's milk, which is nicely suited to produce a range of textures, from semi-soft to very firm.

A cheese from the Corsica region of France that is made from sheep's milk. This cheese is uncooked and most often covered with herbs, which include rosemary.

A type of appetizer that consists of melted cheese often combined with other ingredients and served with crackers, potato chips, corn chips, pretzels, fruit, vegetables or other similar foods that are dipped into the cheese.

An Italian cheese produced from cow's milk that comes from southern Italy. Initially, this cheese was produced only from the milk of Podolian cows, but today is now produced from other varieties of cows as well.

A Dutch cheese made from cow's milk. The rind is a golden tan that covers a cream-colored cheese with a semi-hard texture.

A farmhouse or homemade cheese from India that is made with cow's milk. White in color and soft in texture, this cheese is similar to a dry version of Ricotta cheese without salt, providing a mild and mellow flavor.

A form or shape that is, as the name implies, twisted lengths of cheese intertwined to create a thick round braid, similar to a braided rope.

A traditional farmhouse cheese that comes from the Piedmont area of northern Italy. Often hard to find, Castelmagno is a pressed curd cheese made from pasteurized and unpasteurized, milk of cow's, goats's or sheep that is partially skimmed.

A German cheese made from cow's milk that is considered to be a semi-hard factory cheese. Tilsit is made into a wheel that has a thin off-white or almost yellow crusty rind.

A farmhouse cheese of Spain that is made from unpasteurized goat's milk. Covered with a thick, natural grey rind, the cheese is pale white in color, firm to semi-hard and smooth in texture.

Native to Europe, this old world variety of cheese comes from the Piedmont region of northern Italy and is not often found in stores.

A fresh cheese, popular in Spain and Mexico that is white in color and grainy in texture. As a soft, spreadable cheese, it provides a mildly sweet flavor similar to fresh milk.

A Dutch table cheese, made from cow's milk that is firm but not hard and open-textured with large eyes.