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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.

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

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 Spanish cheese made from sheep's milk, firm in texture with a mild, nutty flavor. The rind is buff, gray or black colored and has a herringbone pattern, which is formed by the mold in which it is aged.

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

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.

A type of processed cheese made from pasteurized cow's milk, that is basically a young cheddar cheese, but with a milder taste.

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

A firm-textured white cheese traditionally found in Caribbean or Mexican countries. This cheese has a strong flavor and somewhat mildly smoked taste.

A French cheese made with cow's milk that is a dull yellow color with a natural grey, crusty rind. It has a hard texture and a flavor that is similar to cheddar the longer it is aged.

A French cheese made with cow's milk that is a pale yellow to golden yellow color with a hard texture and is produced in large wheel shapes.

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 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.

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.