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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.

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.

An hors d'oeuvre made with spreadable cheese that is blended or covered with a variety of other ingredients to enhance the flavor of the cheese.

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 type of mozzarella cheese that is a dried and heavily smoked cured variety. The unsmoked, smoked lightly version of this mozzarella is known as affumicata.

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 farmhouse cheese, made from a combination of cow and goat's milk, that is produced in the Lyonnais region of France as small rounds of cheese.

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 cow's milk cheese that has a very strong aroma and flavor. The cheese is a light yellow in color with a red or brown skin.

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 very soft, blue-veined Danish cheese with a buttery flavor. This blue cheese has a spreadable quality making it excellent for appetizers or as a snacking cheese it goes well with fruit and nuts.

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.