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A Mexican cheese originating in the Oaxaca region of Mexico that is made from cow's milk. It is a good melting cheese that retains its shape becoming soft and stringy when baked, roasted or grilled.

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 very soft, blue-veined Danish cheese with a buttery flavor. This blue cheese has a spreadable quality making it excellent for appetizers or as a snacking cheese it goes well with fruit and nuts.

Queso Campesino is a name often given to this Mexican cheese that is categorized as an artisan cheese produced most often by smaller cheese processors.

A traditional farmhouse cheese that comes from the Piedmont area of northern Italy. Often hard to find, Castelmagno is a pressed curd cheese made from pasteurized and unpasteurized, milk of cow's, goats's or sheep that is partially skimmed.

An Italian cheese originating from the mountainous region of Asiago where the altitude and lush meadows provide excellent pastures for the cows to develop their milk.

The outer edges, furthest away from the center, of cheese that has been formed into a disk or wheel of cheese.

Produced in Normandy, France this cheese is made from pasteurized or unpasteurized cow's milk that has been partially skimmed.

A French cheese made from pasteurized or unpasteurized goat's milk. Made as a log of cheese, the traditional Saint-Maure will be produced with a blade of straw or a wooden stick placed through the cheese log, end to end.

A popular French cheese made from the milk of Montbeliard cows, raised in the Franche-Comte region of France.

A farmhouse or homemade cheese from India that is made with cow's milk. White in color and soft in texture, this cheese is similar to a dry version of Ricotta cheese without salt, providing a mild and mellow flavor.

A French cheese made from raw (unpasteurized) sheep's milk, considered pure sheep's milk from Manech or Basco-Béarnaise ewes that are raised along the Pyrénées mountain range in the Basque region of France.

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.

A variety of cheddar cheese made from cow's milk and produced in the Coombe Castle region of England, an area close to the origin of cheddar cheese.

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

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

A creamery cheese from the Derbyshire region of England that is made from cow's milk. Produced in various sized cylinders with a natural yellow rind, this cheese has a light ivory to yellow color, a hard open texture similar to cheddar, and a mild, buttery flavor.

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