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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 kitchen utensil that is designed and shaped to allow for ease of cutting and serving a variety cheese textures.

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 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.

A type of cheese most often made from cow's milk that is French in origin and has a soft, creamy texture, a creamy white color, and a thin white rind that is edible.

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.

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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.

A cheese made with pasteurized cow's milk from the Catalan Pyrenees mountain region of northern Spain.

A Spanish cheese that is made from unpasteurized milk of Majorera goats on the island of Fuerteventura, which is one of the Canary Islands.

A Norwegian cheese produced from pasteurized cow's milk. This cheese is made with a outer coating of annato, a rust colored paste commonly used to coat foods, providing a distinctive color to the food.

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

Melted cheese garnished with sliced chile peppers that is traditionally served with tortilla chips. The cheese can be spread over the chips or served in a bowl for chips to be individually dipped for eating.

A white cheese made entirely from goat's milk and commonly referred to as goat cheese in the U.S. (The word Chèvre translates into goat in French).

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.

A European cheese originally produced in the Auvergne region of France. Made with partially skimmed pasteurized or unpasteurized cow's milk and at times buttermilk, Gaperon cheese is formed into dome-like shapes with flat bottoms.

A cheese of Norwegian origin made from a combination of goat and cow's milk or only cow's milk, which is slowly cooked until the sugars in the milk are caramelized.