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A variety of cheese, made from cow's milk, that is named for the county in New York where it originated.

Also known as Bellelay, this variety of cheese is from Switzerland where it is produced from unpasteurized cow's milk.

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 powder substance, not to be confused with malted milk powder, that is made from dried whole grains ground into a fine textured flour for use in making baked goods more nutritious and better tasting.

An ancient food developed by early cultures that harvested wheat and other grains, grinding them with stones to create flour.

A type of cooking oil that is produced from the rice bran when it is removed as a by-product from the grain of rice as it is processed.

A popular French cow's milk cheese that is produced as a spreadable cheese in small cylindrical shapes.

Produced in small quantities as a farmhouse or artisan cheese, Crucolo is a variety that is made from unpasteurized cow's milk.

A cow's milk cheese produced in the Loire Valley of France that is often made with a cheese mold providing a distinctive wheat ear pattern on the rind.

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.

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

A type of versatile flat bread that is soft and slightly chewy and often features a pocket inside, which is a result of baking the bread in a hot oven.

Originating in the Normandy region of France, this cheese is a soft unripened cheese, which is very similar to cream cheese in texture, taste and use.

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.