Search

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 goat's milk cheese, native to France, that is similar and synonymous with a French chevre. Semi-aged, ripening for 5 to 10 weeks, Bucheron is produced as short logs that are sliced and sold as small rounds in food stores.

A goat's milk cheese that is native to the Murcia region of Spain. Similar to Bucheron or4 Montrachet cheese from France, Cana de Cabra is produced as a log with a white outer mold coating that covers a creamy smooth, inner white meat.

A cow's milk cheese from Germany that has a firm texture and a dark brownish colored natural rind. The pale yellow cheese is covered with small random holes and the flavor is rich with a slight smokiness.

A cow's milk cheese from the Normandy region of France. It is a very rich and creamy cheese that develops a thick white crust as it ripens.

A cow's milk cheese from Denmark that is light yellow in color with a semi-soft and slightly rubbery texture and a mild flavor.

A cow's milk cheese from Switzerland that has a hard texture, a dry natural rind, and a slightly spicy, savory flavor.

A type of cheese made from the milk of pureed soybeans. Soymilk is made basically from pureed soybeans and water.

A French cow's milk cheese with an off-white color, soft and creamy texture, and an off-white natural rind.

A German cow's milk cheese that is much like Swiss Emmental. It is characterized by large holes throughout the cheese and a hard texture.

A traditional cow's milk cheese produced in various sized wheels in the Appenzell region of Switzerland.

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 French cow's milk cheese that is similar to brie. It has a natural white rind that covers a creamy off-white cheese with a distinctive mushroom flavor.

A reference to numerous types of cheese that are washed with, or submerged into, a brine bath as part of the cheese making process.

Produced as a Italian farmhouse cheese from cow's milk, Bra Duro Cheese is a "sister" cheese to the Bra Tenero cheeses which differ only in the length of aging.

An Italian cheese originating from the mountainous region of Asiago where the altitude and lush meadows provide excellent pastures for the cows to develop their milk.

An unpasteurized cow's milk cheese from the Savoie region of France, that is typically available during the winter months.

A cheese from the Corsica region of France that is made from sheep's milk. This cheese is uncooked and most often covered with herbs, which include rosemary.

A combination of double Gloucester cheese layered and alternating with layers of Stilton blue cheese.

A Swedish cow's milk cheese that has a firm texture and mild flavor. It is comparable to Danish Havarti with its distribution of small holes.