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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.

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.

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 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 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 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 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 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 hot or cold sandwich that consists of only one slice of bread topped with one or more ingredients, such as meat, fish, eggs, cheese, vegetables, olives, pickles, and/or a sauce.

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.

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 water-based soup made with egg noodles, vegetables such as celery and carrots, small bits of chicken, chicken stock, and seasonings.

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 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 Spanish cheese made from cow's milk that originated on the island of Minorca off the northeast coast of Spain.