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

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 variety of Parmesan cheese, considered to be the best of the Parmesan cheeses, that is aged for at least 24 months.

A traditional farmhouse cheese that comes from the Piedmont area of northern Italy. Often hard to find, Castelmagno is a pressed curd cheese made from pasteurized and unpasteurized, milk of cow's, goats's or sheep that is partially skimmed.

Produced in Normandy, France this cheese is made from pasteurized or unpasteurized cow's milk that has been partially skimmed.

A popular French cheese made from the milk of Montbeliard cows, raised in the Franche-Comte region of France.

A soft cheese made from cow's milk that is produced in the Flanders region of Belgium. This cheese is typically formed into a shape similar to a round bread loaf with an outer rough rind that is covered with a dusting of fine white mold.

A German cheese made from cow's milk that is considered to be a semi-hard factory cheese. Tilsit is made into a wheel that has a thin off-white or almost yellow crusty rind.

The thick outer skin or covering that found on fruits, vegetables, meat, cheese, and other types of food.

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

san simon,

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 English cheese made from the milk of Guernsey cows. It has a yellow color and is similar to Cheddar as it ages.

A French blue cheese, made from sheep's milk, which has a distinctively sweet, but tart to salty flavor with a semisoft, crumbly texture.

A Spanish cheese made from sheep's milk, firm in texture with a mild, nutty flavor. The rind is buff, gray or black colored and has a herringbone pattern, which is formed by the mold in which it is aged.

Originating in Switzerland, this cheese is made with raw (unpasteurized) cow's milk, typically as a wheel weighing over 225 pounds with a thin hard rind surrounding it.

Originating in Portugal, this variety of cheese is made from unpasteurized sheep's milk and is sold after it ages for at least 2 months.

Native to Europe, this old world variety of cheese comes from the Piedmont region of northern Italy and is not often found in stores.

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.

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.