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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.

Produced in France, this cheese is a soft variety that is very similar to a traditional cream cheese.

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

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

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.

An Italian cheese produced from cow's milk that comes from southern Italy. Initially, this cheese was produced only from the milk of Podolian cows, but today is now produced from other varieties of cows as well.

A well known English hard cheese that is produced from sheep's milk in the Berkswell region of England.

A soft, fresh Mexican cheese made from sheep's milk, creating a white custard-like texture with a somewhat smoky flavor and a subtle aroma.

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.

Traditionally made from milk of Churra sheep, Zamorano is a hard textured cheese that originated in the Castile-Leon region of Spain, in the provence of Zamora.

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

A cheese made from the whole milk of cows that may be creamy white or orange in color if the natural additive known as annatto has been added to create the traditional orange colored cheddar.

A type of cheese most often made from cow's milk that is French in origin and has a soft, creamy texture, a creamy white color, and a thin white rind that is edible.

Produced on the Italian island of Sardinia (Sardegna), this cheese is made using a blend of pasteurized cow's and sheep's milk.

A Brie-like cheese produced in northern France and made from raw or unpasteurized cow's milk. Since there have been no standardized recipes or sizes conformed to by the makers of this cheese, it is unable to receive the A.

A processed type of cheese that is semi-soft and elastic textured. It is made into a round dowel-like rod that may be slightly wavy in appearance.

A French processed cheese, made from cow's milk that is combined with other ingredients typical of processed cheese such as emulsifiers, stabilizers, and vegetable-based gums.

A cheese native to Holland that is produced from cow's milk. Similar to Gouda, Vlaskaas has a creamy yellow meat that is slightly richer tasting than Gouda with a mildly sweet overtone.

An Irish farmhouse cheese produced from cow's milk. The rough textured rind on the outside of this cheese covers a smooth and somewhat crumbly inner cheese, pale white in color.

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.