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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.

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 cheese originally from Scotland, made from cow's milk, which combines a base of creamy but firm texture with the typical blue cheese veins.

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

A cow's milk blue cheese from Italy that is a milder version of the traditional (naturale)aged Gorgonzola Blue.

The Italian name given to any fresh, medium aged or matured cheeses made from sheep's milk, unless classifed otherwise since some Pecorino Toscano cheeses may also be made with a combination of sheep and cow's milk.

A semi-hard to hard well-known Italian cheese made from partially skimmed cow's milk processed during the spring, summer or fall.

Produced in factories throughout Norway and the U.S. this cheese is a traditional cremery cheese made from partially skimmed cow's milk.

A Mexican cheese that was named for the cheese makers who originally produced this variety, which were the Mennonites living in Chihuahua, Mexico.

A type of processed cheese that are manufactured to offer a longer shelf life for consumers and retailers.

san simon,

A cheese made with pasteurized cow's milk from the Catalan Pyrenees mountain region of northern Spain.

A specialty cheese, common in Scandinavian countries, that is baked as it is produced. It develops a golden brown, baked surface that has an appearance similar to a baked crepe.

A French term used to describe a small round, molded cheese made from goat's milk. Translated into the word "dung or horse droppings", the term Crottin is used mainly in reference to the shape and finished appearance as small round forms of cheese.

A traditional farmhouse cheese from the Pyrenees region of France that is made from cow or goat's milk.

A rolled cheese that is similar in appearance to a jelly roll with a layer of herb or other types of seasonings lightly spread over the top of a flat layer of cheese.

A French cheese that for years was a farmhouse cheese made in the Jura mountains, but now is made in local cheese factories.

A product native to Germany and France, which is produced from cow's milk, formed into a round block of smooth semi-soft textured cheese.

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.

A traditional cheese of France and Switzerland made from cow's milk that typically will contain almost 50 percent milk fat.