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A semi-hard to hard well-known Italian cheese made from partially skimmed cow's milk processed during the spring, summer or fall.

cheese,

A variety of Parmesan cheese, considered to be the best of the Parmesan cheeses, that is aged for at least 24 months.

A specially designed tool for removing strips of Parmesan cheese easily and quickly as it is grated over salads and pasta.

Made from a base of cheddar and parmesan cheese, this type of soup is served as either a side dish to accompany sandwiches and salads, or as an ingredient for use in food recipes.

A type of cheese made from the milk of pureed soybeans. Soymilk is made basically from pureed soybeans and water.

A reference to numerous types of cheese that are washed with, or submerged into, a brine bath as part of the cheese making process.

The Italian name given to any fresh, medium aged or matured cheeses made from sheep's milk, unless classifed otherwise since some Pecorino Toscano cheeses may also be made with a combination of sheep and cow's milk.

Crispy and brittle, this food item is a unique way to provide a small serving of oven baked cheese for a snack or an appetizer.

Produced on the Italian island of Sardinia (Sardegna), this cheese is made using a blend of pasteurized cow's and sheep's milk.

An aged Italian cheese made from sheep's milk that has a hard yellow to dark brown rind and a yellowish white interior.

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

A domestic farmstead type of cheese made from sheep's milk that is formed into 10 pound wheels 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.