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An Italian cheese traditionally produced as a farmhouse or creamery cheese, which was orignially made from sheep's milk.

A combination of double Gloucester cheddar cheese and alternating inner layers of Stilton blue cheese.

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 originating in the Cheshire area of England, which was traditionally a blue mold cheese. Although the blue mold variety is still made, the cheese is most often produced as a white cheese that is crumbly in texture and mildly flavored, often considered comparable to a white cheddar.

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.

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 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 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 creamy cheese product produced when the whey is drained from yogurt. With a higher concentration of nutrients after the whey is removed, yogurt cheese provides a creamy smooth cheese that is low in calories, sodium, lactose, and cholesterol.

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.

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 Greek cheese made from sheep's and goat's milk. It is an unpasteurized whey cheese with a distinctive sweet and sour flavor.

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

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

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 type of cheese made from pasteurized cow's milk that can be whole, part skimmed, or skimmed. Whole-milk Cottage Cheese contains 4% fat while part skimmed provides 2% fat as a reduced-fat product or 1% fat as a low-fat product.

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