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A cheese produced in the Severn Valley region of the United Kingdom that is made from unpasteurized sheep's milk.

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.

An hors d'oeuvre made with spreadable cheese that is blended or covered with a variety of other ingredients to enhance the flavor of the cheese.

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.

French goat's milk cheese made in the Poitou region, south of the Loire valley. Cured dried, this cheese is molded in a cylinder shape and allowed to age for a month or two as a thin white, rough rind becomes yellowed and blue with mold.

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 U.S. artisan cheese with a split personality, Mobay contains one layer of goat's milk cheese and one layer of sheep's milk cheese pressed together and separated by a very thin layer of edible ash.

Pronounced Bah-ROH-lo. A regional red wine from the town of Barolo, in the Piedmont region of Italy....

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

An aged Italian cheese made from sheep's milk that has a hard yellow to dark brown rind and a yellowish white interior.

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 firm-textured white cheese traditionally found in Caribbean or Mexican countries. This cheese has a strong flavor and somewhat mildly smoked taste.

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 Dutch table cheese, made from cow's milk that is firm but not hard and open-textured with large eyes.

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.

Soft fresh cheeses that have a creamy smooth texture allowing the cheese to be easily shaped or spread onto other foods, such as crackers, fruits and vegetables.