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A product that has not been produced using a heating process to destroy harmful microorganisms. This heating process is known as pasteurization and is used for foods, such as milk, cheese, yogurt, beer, fruit ciders, and wine, to remove harmful bacteria.

A type of appetizer that consists of melted cheese often combined with other ingredients and served with crackers, potato chips, corn chips, pretzels, fruit, vegetables or other similar foods that are dipped into the cheese.

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

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.

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 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.

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 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.

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 French cheese made from unpasteurized or pasteurized goat's milk. Typically coated with ash, this cheese is formed into small disks with one flat and one rounded side.

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

French goat's milk cheese made in the Poitou region, south of the Loire valley. Cured dried, this cheese is molded in a cylinder shape and allowed to age for a month or two as a thin white, rough rind becomes yellowed and blue with mold.

A cow's milk cheese originating from the Trappist monks who emigrated from Brittany and settled in Oka, as small village near Montreal, Canada.

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

A French style fresh, white cream cheese made from whole or skimmed cow's milk and whipped into a smooth texture.