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A type of cheese made from pasteurized cow's milk that can be whole, part skimmed, or skimmed. Whole-milk Cottage Cheese contains 4% fat while part skimmed provides 2% fat as a reduced-fat product or 1% fat as a low-fat product.

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Originating in the Normandy region of France, this cheese is a soft unripened cheese, which is very similar to cream cheese in texture, taste and use.

A cheese made from cow's milk that is available as a soft-textured variety consisting of small spreadable curds with a high moisture content or as a semi-dry, firm textured block that has been pressed to remove the moisture and to firm the consistency.

A dairy product made from the curds of milk that have been separated from the whey. The curds form a firm substance that is aged to create added flavor.

Crispy and brittle, this food item is a unique way to provide a small serving of oven baked cheese for a snack or an appetizer.

A traditional cheese of France and Switzerland made from cow's milk that typically will contain almost 50 percent milk fat.

A Hungarian fresh cheese traditionally made from sheep's milk, but is also made from combinations of sheep's and goat's milk or sheep's and cow's milk.

A traditional Italian farmhouse cheese made from primarily from cow's milk that is blended with a smaller amount of either sheep or goat's milk.

A very soft, blue-veined Danish cheese with a buttery flavor. This blue cheese has a spreadable quality making it excellent for appetizers or as a snacking cheese it goes well with fruit and nuts.

A variety of blue cheese that comes from the state of Iowa in the U.S. It is a traditional farmhouse cheese made from unpasteurized cow's milk.

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.

An Italian cheese-like product made from cream skimmed off cow's milk that is processed to become a spreadable food.

A type of fresh cheese produced in Germany, Holland, United Kingdom, and other countries that is similar to strained yogurt in both flavor and texture.

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

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, traditionally made in northern France, which has a cream-colored soft to firm texture surrounded by a thick orange, washed rind.

A cow's milk cheese, Danish in origin that is made from partially skimmed milk. Light yellow in color Esrom or Danish Port-Salut as it is also known, has a mild, sweet flavor and a large aroma.

An oil that is extracted from the seeds or nuts of vegetable plants, such as corn, soybeans, peanuts, safflower seeds, sunflower seeds, and rape seeds (used for canola oil), that is turned into a spreadable form of margarine to be used as a replacement for butter.