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

An Italian cheese made from whole cow's milk, having a firm texture and flavor that ranges from mild and slightly sweet or spicy when young to a flavor that is strong, tangy, and somewhat salty as it ages.

A sheep's milk and milk whey cheese originating in the Basque and Navarre regions of Spain. It is a hard, unpasteurized cheese that comes in various sized cylinders.

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 variety of cheese, made from cow's milk, that is named for the county in New York where it originated.

A French blue cheese, made from sheep's milk, which has a distinctively sweet, but tart to salty flavor with a semisoft, crumbly texture.

A variety of cheese made from cow's milk that ranges in flavor from mild to sharp depending upon the age of the cheese.

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 made from sheep or goat's milk. It is dull white to pale yellow in color and has a semi-hard consistency with a springy texture.

A firm textured, somewhat crumbly white Mexican cheese, traditionally made from goat's milk but also made from cow's milk.

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

Made from cow's milk, this variety of Gouda Cheese is blended with bits of Stinging Nettles to enhance the flavor of the cheese paste.

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

Pronounced gah-bee-ay-too, this cheese is mixture of raw sheep and cow's milk using one third sheep's milk and two thirds cow's milk to produce the cheese.

Produced in the Piedmont region of Italy, this variety of cheese is a hand-made in the manner of an artisan cheese.

Made from pasteurized and unpasteurized cow's milk, this variety of cheese originates from the Burgundy region of France where the town of Epoisses is located.

Made from a combination of cow, goat, and sheep's milk, this cheese originated in Spain as a cheese considered to a Manchego-style cheese, but is actually different in several respects.

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 type of fresh cheese produced in Germany, Holland, United Kingdom, and other countries that is similar to strained yogurt in both flavor and texture.