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

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.

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.

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 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.

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.

Native to Italy, this variety of cheese is very similar to an Italian stracchino cheese. Made from whole cow's milk, Crescenza is a fresh cheese that matures for only 2 to 5 days before being sold.

The outer edges, furthest away from the center, of cheese that has been formed into a disk or wheel of cheese.

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.

Produced in Normandy, France this cheese is made from pasteurized or unpasteurized cow's milk that has been partially skimmed.

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 Italian cheese produced from cow's milk that comes from southern Italy. Initially, this cheese was produced only from the milk of Podolian cows, but today is now produced from other varieties of cows as well.

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.

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