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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.

Originating in Sweden, this variety of blue cheese is produced much like the well known Bleu d'Augverne cheese.

A variety of Parmesan cheese, considered to be the best of the Parmesan cheeses, that is aged for at least 24 months.

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 Finnish cheese made with cow or reindeer's milk. After only a few days of ripening, the cheese is toasted over a fire to give the surface a slightly charred appearance and flavor.

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

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 variety of cheeses generally made from cow, goat or sheep's milk that are all classified under the Romano name.

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

A pure white cheese made entirely from goat's milk and commonly referred to as goat cheese in the U.S.

Originating in the Normandy region of France, this cheese is a soft unripened cheese, which is very similar to cream cheese in texture, taste and use.

A white goat cheese, with a creamy texture and mild tangy flavor, which is made into a log shape and covered with salted ash.

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 traditional Italian cheese made from unpasteurized cow's milk. It is processed into a pale straw colored cheese with a firm, creamy texture providing a slightly nutty and buttery flavor.

A cheese made from cow's milk that is available as a soft-textured variety consisting of small spreadable curds with a high moisture content or as a semi-dry, firm textured block that has been pressed to remove the moisture and to firm the consistency.

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.

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.

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

Made from unpasteurized cow's milk, this cheese is native to France where it is traditionally produced as an artisan farmhouse cheese and often referred to as Le Fougerus or Le Fougéru.

A Hungarian fresh cheese traditionally made from sheep's milk, but is also made from combinations of sheep's and goat's milk or sheep's and cow's milk.