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An unripened Italian cheese, made from cow's, ewe's, or goat's milk whey that remains after the curds are removed.

A variety of cheese originating in Greece that is much like Gruyere. It is usually made from cow's milk, but occasionally sheep's milk is added.

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

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.

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Made in and around the area of Nidwalden, a canton in Switzerland, Stanser is a cheese produced in the central region of this nation.

A Spanish cheese that is made from unpasteurized milk of Majorera goats on the island of Fuerteventura, which is one of the Canary Islands.

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 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 white cheese made entirely from goat's milk and commonly referred to as goat cheese in the U.S. (The word Chèvre translates into goat in French).

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 Greek cheese made with the whey from Feta and Kefalotiri, along with sheep and cow's milk, which is used to enrich the cheese.

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

An English blue cheese, which is made from the whole milk of cows and aged from several months to five months and longer.

A Greek cheese made with the whey from Feta and Kefalotiri, along with sheep and cow's milk, which is used to enrich the cheese.

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.