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

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.

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

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.

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

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.

Prepared like a hearty chicken chowder, this soup is made with ingredients common in many southwestern U.S.

Also referred to as Mountain Banzi Cheese, this variety is produced in the mountainous region of Lombardy, Italy where the cows graze in alpine pastures.

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 small quantities as a farmhouse or artisan cheese, Crucolo is a variety that is made from unpasteurized cow's milk.

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

French in origin, this variety of cheese is made from either pasteurized or unpasteurized cow's milk from Salers cattle that graze in the Auvergne region of central France.