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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.

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

A cow's milk cheese produced in the Loire Valley of France that is often made with a cheese mold providing a distinctive wheat ear pattern on the rind.

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 German cheese made from cow's milk that is considered to be a semi-hard factory cheese. Tilsit is made into a wheel that has a thin off-white or almost yellow crusty rind.

A fresh cheese, popular in Spain and Mexico that is white in color and grainy in texture. As a soft, spreadable cheese, it provides a mildly sweet flavor similar to fresh milk.

A French cheese made from cow's milk that is typically a deep orange-colored, considered to be the same as aged Edam cheese.

Originating in Switzerland, this cheese is traditionally made from unpasteurized cow's milk that is heat-treated.

A semi-hard, unpasteurized goat's milk cheese from France. The cheese is produced in dolphin and brick shapes with a deep red rind.

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.

An English cheese made from the milk of Guernsey cows. It has a yellow color and is similar to Cheddar as it ages.

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

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.

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

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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 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.