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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 variety of blue cheese that comes from the state of Iowa in the U.S. It is a traditional farmhouse cheese made from unpasteurized cow's milk.

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.

A variety of white cheese that comes from the Provence region of France. It is traditionally made with pasteurized goat's milk known as Banon Chevre, but it also made with cow's milk or a blend of sheep's, cow's and goat's milk.

A popular variety of Greek cheese that is made from sheep or goat's milk. Manouri cheese is available in various shapes and sizes and does not have a rind.

A creamy cheese with a semisoft texture that contains small holes. Havarti is Danish in origin and has a mild flavor that sharpens with age.

A variety of English cheese that was, in years past, traditionally made only with the milk from Gloucester cows, which are now almost extinct.

Originating in Switzerland, this cheese is made with raw (unpasteurized) cow's milk, typically as a wheel weighing over 225 pounds with a thin hard rind surrounding it.

A firm, yellow-colored cheese that provides a slightly sweet and mildly nutty flavor. If authentically made, its taste may be somewhat salty.

A type of cheese produced from cow's milk that has a light orange color and a mild flavor. It is similar to cheddar except that it is milder, slightly softer, and has a more open texture.

Considered to be one of the traditional farmhouse cheeses that are rural and artisian in nature, this variety of cheese has been made in the Italian regions of Umbria and Tuscany for many years.

An Italian cheese with a pale yellow color, soft texture, and mild flavor. It is one of the most popular Italian cheeses and was originally developed in the 1920's.

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.

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.

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.

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.