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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 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 farmhouse cheese traditionally produced in the Rhônes-Alpes region of France that is made from cow's milk.

Typical of many Swiss cheeses characterized by the holes ("eyes") found throughout the cheese, Baby Swiss cheese also contains holes, but they are much smaller in size than the aged Swiss cheese.

A combination of double Gloucester cheddar cheese and alternating inner layers of Stilton blue cheese.

A cheese that is French in origin, which is also made in other European countries and the United States.

A French cheese made with goat's milk with an off-white color, soft texture, and off-white natural rind.

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.

A popular Spanish cheese that is made from a blend of cow's, sheep's, and goats milk. It has a firm, hard texture with a mild, but distinctive flavor that can range from nutty to fruity.

A combination of one or more types of natural cheese that have been pasteurized to extend storage life.

Grana cheese is actually Grana Padano cheese. "Grana" is an abbreviation of Grana Padano. This cheese is an Italian semi-fat, hard cheese with a finely grained texture.

Originating in Switzerland, this cheese is characterized by the large holes ("eyes") found throughout the cheese, which grow larger and increase in number the longer the cheese ripens, due to the gas bubbles enclosed in the ageing cheese.

A rindless white creamy Italian cheese that is considered to be pulled-curd or spun-curd cheese (pasta filata), since the curds are placed into the whey when it is still very hot and then removed to be pulled as well as kneaded into the desired consistency.

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 Greek cheese made from sheep or goat's milk. It is dull white to pale yellow in color and has a semi-hard consistency with a springy texture.

Made from a combination of cow, goat, and sheep's milk, this cheese originated in Spain as a cheese considered to a Manchego-style cheese, but is actually different in several respects.

Made from unpasteurized cow's milk, this cheese is native to France where it is traditionally produced as an artisan farmhouse cheese and often referred to as Le Fougerus or Le Fougéru.

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A semi-soft cheese produced from the milk of Guirra sheep in the Mediterranean region of Spain near Valencia.

A French cheese made from unpasteurized or pasteurized goat's milk. Typically coated with ash, this cheese is formed into small disks with one flat and one rounded side.