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A variety of cheese that comes from the alpine countryside of northeastern Italy. Made from cow's milk, Langrein Cheese is produced in a region where Lagrein grapes are grown to make Lagrein wine.

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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 made with pasteurized cow's milk from the Catalan Pyrenees mountain region of northern Spain.

A kitchen utensil that is designed and shaped to allow for ease of cutting and serving a variety cheese textures.

A Greek cheese that is pale yellow in color and has irregular holes. It is a hard cheese made from sheep and goat's milk.

A firm textured, somewhat crumbly white Mexican cheese, traditionally made from goat's milk but also made from cow's milk.

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 traditional farmhouse cheese that comes from the Piedmont area of northern Italy. Often hard to find, Castelmagno is a pressed curd cheese made from pasteurized and unpasteurized, milk of cow's, goats's or sheep that is partially skimmed.

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 French cheese made from pasteurized or unpasteurized goat's milk. Made as a log of cheese, the traditional Saint-Maure will be produced with a blade of straw or a wooden stick placed through the cheese log, end to end.

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 French cheese that for years was a farmhouse cheese made in the Jura mountains, but now is made in local cheese factories.

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 Norwegian goat's milk cheese that has a very strong flavor and a texture that ranges from soft to very hard depending on its age.

A farmhouse cheese of Spain that is made from unpasteurized goat's milk. Covered with a thick, natural grey rind, the cheese is pale white in color, firm to semi-hard and smooth in texture.