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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 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 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.

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 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.

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

An English cheese dating back to the 12th century making it one of the oldest English cheeses produced.

A dairy product made from the curds of milk that have been separated from the whey. The curds form a firm substance that is aged to create added flavor.

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 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.

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.

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

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 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.