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

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.

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

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

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 type of basic bread that is flavored with cheese. The cheese is often grated and kneaded into the dough and/or can be used to top the dough.

Produced in France, this cheese is a soft variety that is very similar to a traditional cream cheese.

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

A semi-soft cheese produced from the milk of Guirra sheep in the Mediterranean region of Spain near Valencia.

A Spanish cheese made from Churra and Castellana sheep's milk. Translated to mean "mule's leg" or "mule's foot" due to its shape, this cheese has a heritage in the northern plateau region of Spain, where the cheese is aged by laying it on wooden planks, flattening out the edges of the cheese and creating a brick of cheese with a rough grey rind as it matures.

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 processed cheese, made from cow's milk that is combined with other ingredients typical of processed cheese such as emulsifiers, stabilizers, and vegetable-based gums.

An Italian cheese, from the province of Verona, that is made with either whole or skimmed cow's milk.

A farmhouse cheese traditionally produced in the Rhônes-Alpes region of France that is made from cow's milk.

A kitchen utensil that is made to evenly and easily cut the various shapes and textures of cheeses into individual slices.