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A type of milk that contains a low amount of lactose or is free of lactose. Typically, milk with reduced lactose has been fortified with lactase, an enzyme used to break down the lactose (sugars) in the milk making it easier to digest for individuals considered lactose intolerant.

A type of whole milk, most often used as a cooking ingredient, that has been thickened through the elimination of about 60 percent of the water content, producing a concentrated flavor.

A type of whole milk, most often used as a cooking ingredient, that has been thickened through the elimination of about 60 percent of the water content, producing a concentrated flavor.

A French unpasteurized goat's milk cheese that gets its name from the fact that when it is produced, it is shaped like a fig.

A Spanish cheese that is made from unpasteurized milk of Majorera goats on the island of Fuerteventura, which is one of the Canary Islands.

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 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 cheese of Norwegian origin made from a combination of goat and cow's milk or only cow's milk, which is slowly cooked until the sugars in the milk are caramelized.

A soluble powder made from malted wheat flour combined with dry (powdered) milk. When added to liquid milk and ice cream, it creates a beverage with a malt flavor.

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 cultured milk beverage, which originated in a mountainous region of Eastern Europe and western Asia known as the Caucasus.

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.

French goat's milk cheese made in the Poitou region, south of the Loire valley. Cured dried, this cheese is molded in a cylinder shape and allowed to age for a month or two as a thin white, rough rind becomes yellowed and blue with mold.

A U.S. artisan cheese with a split personality, Mobay contains one layer of goat's milk cheese and one layer of sheep's milk cheese pressed together and separated by a very thin layer of edible ash.

A firm, aged Mexican cheese traditionally made from skimmed goat's milk but most often available made from skimmed cow's milk.

An Australian goat's milk cheese that develops a sharp, tangy flavor as it ages. The texture also becomes very hard and almost flaky with age.

A Norwegian goat's milk cheese that has a very strong flavor and a texture that ranges from soft to very hard depending on its age.

A cheese that was traditionally made with sheep or goat's milk, but today is most often made with cow's milk.

An unripened Italian cheese, made from cow's, ewe's, or goat's milk whey that remains after the curds are removed.

A powder made by extracting the water from skim milk, which can be reconstituted by adding warm water.