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An old Norwegian cheese that is produced as a soft, cooked-curd cheese made from cow's milk. Produced with low-fat milk, Pulpost Cheese is made from a skimmed milk that is heated and allowed to curdle naturally, thus the reason this cheese is often referred to as a sour-milk cheese.

A cheese originally from Scotland, made from cow's milk, which combines a base of creamy but firm texture with the typical blue cheese veins.

A Scandinavian cheese made from cow's milk which has a soft spreadable texture providing a semi-sweet taste.

A Scandinavian cheese made from cow's milk that has a soft spreadable texture providing a semi-sweet taste.

A type of Jewish cookie most often made with a delicious cream cheese dough; however, the dough is also prepared with nondairy ingredients so that the cookie can be consumed during or after a meal of meat and still be kosher.

Produced in factories throughout Norway and the U.S. this cheese is a traditional cremery cheese made from partially skimmed cow's milk.

A Mexican cheese that originated in the Chihuahua region of northern Mexico. Made from cow's milk, Chihuahua Cheese provides a salty, mild and slightly sour flavor.

A Mexican cheese that was named for the cheese makers who originally produced this variety, which were the Mennonites living in Chihuahua, Mexico.

A type of processed cheese that are manufactured to offer a longer shelf life for consumers and retailers.

A brie-type cheese produced in the Comté de Nice region of France. Made from pasteurized and unpasteurized cow's milk, Roucoulon cheese is a soft ripened, soft-textured cheese that provides a mild earthy flavor with a mushroom overtone.

A cheese produced in the Severn Valley region of the United Kingdom that is made from unpasteurized sheep's milk.

A specialty cheese, common in Scandinavian countries, that is baked as it is produced. It develops a golden brown, baked surface that has an appearance similar to a baked crepe.

A French cheese that for years was a farmhouse cheese made in the Jura mountains, but now is made in local cheese factories.

A cheese native to Germany and Austria that is produced as a combination of a Camembert and a Gorgonzola, thus the name, which is also often spelled Cambazola.

An English blue cheese, which is made from the whole milk of cows and aged from several months to five months and longer.

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 rindless white creamy Italian cheese that is considered to be pulled-curd or spun-curd cheese (pasta filata), since the curds are placed into the whey when it is still very hot and then removed to be pulled as well as kneaded into the desired consistency.

A dessert made with a crust that is filled with a mixture of cream cheese, sugar, and other flavorings into a custard-like filling.

A variety of cheese that comes from the alpine countryside of northeastern Italy. Made from cow's milk, Langrein Cheese is produced in a region where Lagrein grapes are grown to make Lagrein wine.

A processed type of cheese that is semi-soft and elastic textured. It is made into a round dowel-like rod that may be slightly wavy in appearance.