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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.

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.

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.

A Hungarian fresh cheese traditionally made from sheep's milk, but is also made from combinations of sheep's and goat's milk or sheep's and cow's milk.

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.

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 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 Dutch cheese made from cow's milk. The rind is a golden tan that covers a cream-colored cheese with a semi-hard texture.

A semi-hard cheese made in Switzerland from unpasteurized cow's milk. It is often confused with another cheese for France and Switzerland known as Vacherin Mont d'Or in Switzerland or simply as Mon d'Or or Vacherin Haut-Doubs in France.

A semi-soft cheese of Norwegian origin that is made from cow's milk. Often duplicated, it is a cheese that is made commonly in Norway as well as other countries throughout the world.

A pure white cheese made entirely from goat's milk and commonly referred to as goat's cheese in the U.S.

A rich creamy cheese made entirely from sheep's milk, which is nicely suited to produce a range of textures, from semi-soft to very firm.

A form or shape that is, as the name implies, twisted lengths of cheese intertwined to create a thick round braid, similar to a braided rope.

A variety of Parmesan cheese, considered to be the best of the Parmesan cheeses, that is aged for at least 24 months.

An Italian cheese made from cow's milk, with a flavor that varies from slightly sharp to strong or pungent, depending on the age.

An American cheese produced from cow's milk that may be skimmed or whole. It has smooth texture and a very mild flavor.

A pure white cheese made entirely from goat's milk and commonly referred to as goat cheese in the U.S.