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Also known as Bellelay, this variety of cheese is from Switzerland where it is produced from unpasteurized cow's milk.

A traditional Italian farmhouse cheese made from primarily from cow's milk that is blended with a smaller amount of either sheep or goat's milk.

A soft, off-white cheese from France that has a rich, earthy mushroom taste that becomes sharp and fruity-flavored after it has aged.

A cow's milk cheese from Denmark that is light yellow in color with a semi-soft and slightly rubbery texture and a mild flavor.

A traditional cow's milk cheese produced in various sized wheels in the Appenzell region of Switzerland.

A cow's milk cheese from Switzerland that has a hard texture, a dry natural rind, and a slightly spicy, savory flavor.

An unpasteurized sheep's milk cheese from the French Mediterranean island of Corsica. The cheese is a very pale yellow with an exceptional flavor that is mild and sweet, which becomes richer with age.

A hard sheep's milk cheese that originated in the Aquitaine region of France. The cheese is light yellow with a thin, orange rind.

Developed in the Leicestershire region of England, white Stilton cheese is a younger version of the famous Stilton blue cheese, but without the blue mold veining.

Made as a relish item, Watermelon Rind is a common food that is served as a snack, an appetizer, or an item placed on relish trays.

An Italian sheep's milk cheese with a light golden yellow color and a hard natural rind. It has a robust, slightly sweet and salty flavor that makes it a good choice as a snack cheese or for cooking purposes.

Traditionally made from milk of Churra sheep, Zamorano is a hard textured cheese that originated in the Castile-Leon region of Spain, in the provence of Zamora.

A cow's milk cheese with a creamy texture, a soft yellow rind, and a mild, buttery flavor. It is named for the region of northern Spain where it is produced.

Made from raw sheep's milk, this variety of cheese comes from the French island of Corsica in the Mediterranean.

Made as an artisan cheese in the Basque (Barcelona) region of Spain, Ros is a variety that uses pasteurized sheep's milk as its main ingredient.

An unpasteurized cow's milk cheese from the Savoie region of France, that is typically available during the winter months.

A French sheep's milk cheese produced in various sized wheels. It has a firm, hard texture that is perfect for grating and a slightly sweet, nutty flavor.

A popular variety of farmhouse blue cheese produced in and around the town of Cabrales in Northwest Spain.

Round in shape, this variety of cheese comes from the Dauphine region of France. It is made from pasteurized cow's milk that is processed into soft curds resulting in a very soft and creamy textured cheese.

A French term used to describe small to medium sized wheels of cheese that are produced on small farms throughout France.