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A flavorful Swedish bread made with rye and wheat flour that is often served on festive occasions. Although the bread contains rye flour, it does not have the heavy rye flavor of other rye breads due to the higher proportion of wheat flour and because of the various flavoring ingredients, which include orange zest, anise, cardamom, cumin, fennel, and molasses.

Also referred to as Leidsche Kaas, Leidsekaas or Leiden cheese in the Netherlands, this cheese is of Dutch origin and made in the city of Leiden, which is similarly known as Leyden as well.

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

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 type of versatile flat bread that is soft and slightly chewy and often features a pocket inside, which is a result of baking the bread in a hot oven.

A type of bread flavored with walnuts that are chopped or ground. Like the British walnut bread, there are many variations of the French version.

A French version of olive bread, made with a dough of bread flour or all-purpose flour that is studded with green or black olives.

Made from unpasteurized cow's milk, this cheese is native to France where it is traditionally produced as an artisan farmhouse cheese and often referred to as Le Fougerus or Le Fougéru.

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 variety of cheese made from cow's milk that ranges in flavor from mild to sharp depending upon the age of the cheese.

Made in the Roncal valley of Spain, adjacent to the Pyrenees mountains, this cheese is a popular and well known cheese commonly made as an artesan variety.

Strong on aroma, this variety of cheese originated when it was first produced by the Trappist monks in Belgium in the early 18th century.

A white goat cheese, with a creamy texture and mild tangy flavor, which is made into a log shape and covered with salted ash.

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

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.

Refers to a German cheese torte in which fillings such as nuts, herbs, and salmon are alternated with layers of cheese.

Produced in the Piedmont region of Italy, this variety of cheese is a hand-made in the manner of an artisan cheese.

Also known as Bellelay, this variety of cheese is from Switzerland where it is produced from unpasteurized cow's milk.