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A cow's milk cheese produced in the Loire Valley of France that is often made with a cheese mold providing a distinctive wheat ear pattern on the rind.

An Italian cheese, from the province of Verona, that is made with either whole or skimmed cow's milk.

A variety of cheeses generally made from cow, goat or sheep's milk that are all classified under the Romano name.

The Italian name given to any fresh, medium aged or matured cheeses made from sheep's milk, unless classifed otherwise since some Pecorino Toscano cheeses may also be made with a combination of sheep and cow's milk.

A white liquid secreted by the mammary glands of animals, such as cows, sheep and goats. Fresh milk is consumed for nourishment, providing valuable nutrients such as calcium, protein, potassium, magnesium, and riboflavin.

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 cow's milk cheese, originating from Sweden, that is made into small wheels 5 to 8 inches in diameter and 3 to 5 inches thick.

A cow's milk cheese originating from the Trappist monks who emigrated from Brittany and settled in Oka, as small village near Montreal, Canada.

A farmhouse cheese originating in Holland that is made from unpasteurized cow's milk. Semi-hard in texture, this cheese is a gouda cheese that is typically made by small manufacturers producing raw milk cheeses.

An aged Italian cheese made from sheep's milk that has a hard yellow to dark brown rind and a yellowish white interior.

A popular French cow's milk cheese that is produced as a spreadable cheese in small cylindrical shapes.

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.

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

A cow's milk cheese that has a very strong aroma and flavor. The cheese is a light yellow in color with a red or brown skin.

A cow's milk cheese with a creamy texture, a soft yellow rind, and a mild, buttery flavor. It is named for the region of northern Spain where it is produced.

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.

A domestic farmstead type of cheese made from sheep's milk that is formed into 10 pound wheels of cheese.

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 semi-hard, unpasteurized goat's milk cheese from France. The cheese is produced in dolphin and brick shapes with a deep red rind.

A cheese substitute made from rice, a small amount of milk protein (casein), food oils, and seasonings.