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

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

A French cheese made with cow's milk in which extra cream is added before the milk coagulates. The extra cream gives the cheese a rich, smooth texture.

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

A cheese made from the whole milk of cows that may be creamy white or orange in color if the natural additive known as annatto has been added to create the traditional orange colored cheddar.

Crispy and brittle, this food item is a unique way to provide a small serving of oven baked cheese for a snack or an appetizer.

A Brie-like cheese produced in northern France and made from raw or unpasteurized cow's milk. Since there have been no standardized recipes or sizes conformed to by the makers of this cheese, it is unable to receive the A.

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 cheese native to Holland that is produced from cow's milk. Similar to Gouda, Vlaskaas has a creamy yellow meat that is slightly richer tasting than Gouda with a mildly sweet overtone.

An Irish farmhouse cheese produced from cow's milk. The rough textured rind on the outside of this cheese covers a smooth and somewhat crumbly inner cheese, pale white in color.

A French cheese, from Corsica, which is made from sheep's milk. Produced as a small round wheel, Brebichon has the edible outer rind of penicillium candidum that is common on the soft ripened cheese varieties, giving it a small biscuit look to an unopened cheese.

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

A pure white cheese made entirely from goat's milk and commonly referred to as goat's cheese in the U.S.

A rich creamy cheese made entirely from sheep's milk, which is nicely suited to produce a range of textures, from semi-soft to very firm.

Originating in Sweden, this variety of blue cheese is produced much like the well known Bleu d'Augverne cheese.

A variety of Parmesan cheese, considered to be the best of the Parmesan cheeses, that is aged for at least 24 months.

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

A traditional cheese of France and Switzerland made from cow's milk that typically will contain almost 50 percent milk fat.