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A product native to Germany and France, which is produced from cow's milk, formed into a round block of smooth semi-soft textured cheese.

A traditional farmhouse cheese from the Pyrenees region of France that is made from cow or goat's milk.

A variety of white cheese that comes from the Provence region of France. It is traditionally made with pasteurized goat's milk known as Banon Chevre, but it also made with cow's milk or a blend of sheep's, cow's and goat's milk.

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.

Pronounced gah-bee-ay-too, this cheese is mixture of raw sheep and cow's milk using one third sheep's milk and two thirds cow's milk to produce the cheese.

Made from pasteurized and unpasteurized cow's milk, this variety of cheese originates from the Burgundy region of France where the town of Epoisses is located.

Originating in Switzerland, this cheese is traditionally made from unpasteurized cow's milk that is heat-treated.

A farmhouse cheese, made from a combination of cow and goat's milk, that is produced in the Lyonnais region of France as small rounds of cheese.

An unpasteurized cow's milk cheese from the Savoie region of France, that is typically available during the winter months.

A cow's milk cheese, traditionally made in northern France, which has a cream-colored soft to firm texture surrounded by a thick orange, washed rind.

Considered to be a farmhouse type cheese, this variety is produced around the Normandy region of France from unpasteurized or pasteurized cow's milk.

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.

French in origin, this variety of cheese is made from either pasteurized or unpasteurized cow's milk from Salers cattle that graze in the Auvergne region of central France.

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 sheep's milk cheese from the Basque region of France that is made in the Benedictine Monastery that is the Abbaye de Notre Dame de Bellocq.

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

A French term used to describe small to medium sized wheels of cheese that are produced on small farms throughout France.

A type of unripened cheese with a smooth texture and a sweet tangy flavor that is produced from milk and/or cream.

Round in shape, this variety of cheese comes from the Dauphine region of France. It is made from pasteurized cow's milk that is processed into soft curds resulting in a very soft and creamy textured cheese.

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.