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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 white cheese made entirely from goat's milk and commonly referred to as goat cheese in the U.S. (The word Chèvre translates into goat in French).

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 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.

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

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.

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.

A variety of cheeses generally made from cow, goat or sheep's milk that are all classified under the Romano name.

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.

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.

Queso Campesino is a name often given to this Mexican cheese that is categorized as an artisan cheese produced most often by smaller cheese processors.

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 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.