Search

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 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.

Any of a variety of cheeses that are made in Denmark using their traditional manner of cheesemaking for blue cheeses that are formulated to be similar to the pasteurized Bleu d'Auvergne and unpasteurized Bleu des Causses varieties of this cheese.

Originating in Portugal, this variety of cheese is made from unpasteurized sheep's milk and is sold after it ages for at least 2 months.

Made from a base of cheddar and parmesan cheese, this type of soup is served as either a side dish to accompany sandwiches and salads, or as an ingredient for use in food recipes.

Native to Europe, this old world variety of cheese comes from the Piedmont region of northern Italy and is not often found in stores.

Made in the Roncal valley of Spain, adjacent to the Pyrenees mountains, this cheese is a popular and well known cheese commonly made as an artesan variety.

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.

Strong on aroma, this variety of cheese originated when it was first produced by the Trappist monks in Belgium in the early 18th century.

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.

Made in the Friuli region of northern Italy, this variety of cheese is produced from pasteurized cow's milk.

san simon,

Also referred to as Leidsche Kaas, Leidsekaas or Leiden cheese in the Netherlands, this cheese is of Dutch origin and made in the city of Leiden, which is similarly known as Leyden as well.

A traditional method of enhancing the appearance of cheese, to make it look distinctive or artesian crafted.

A domestic farmstead type of cheese made from sheep's milk that is formed into 10 pound wheels of cheese.

A term commonly applied to European cheeses referring to any of the different types of cheeses that are made by traditional cheese making methods and produced from the raw milk of animals such as cows, goats or sheep raised on a small regional farm, a mountain chalet farm or mountain hut.

A cow's milk cheese that is made in the Piave River valley region of Belluno, Italy that is very similar to Montasio cheese.

A traditional farmhouse cheese from the Pyrenees region of France that is made from cow or goat's milk.