Search

A combination of one or more types of natural cheese that have been pasteurized to extend storage life.

A spreadable processed cheese that is produced in France. Similar to other processed cheeses made by combining natural cheese with emulsifiers, stabilizers and vegetable-based gums, Gourmandise Cheese is a smooth and creamy cheese that may be seasoned with flavorings and/or nuts such as Kirsch liqueur, cherry juice or bits of walnuts.

Soft fresh cheeses that have a creamy smooth texture allowing the cheese to be easily shaped or spread onto other foods, such as crackers, fruits and vegetables.

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

A cheese that was traditionally made with sheep or goat's milk, but today is most often made with cow's milk.

A farmhouse or homemade cheese from India that is made with cow's milk. White in color and soft in texture, this cheese is similar to a dry version of Ricotta cheese without salt, providing a mild and mellow flavor.

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.

A type of processed cheese that are manufactured to offer a longer shelf life for consumers and retailers.

A French processed cheese, made from cow's milk that is combined with other ingredients typical of processed cheese such as emulsifiers, stabilizers, and vegetable-based gums.

A Spanish cheese that is made from unpasteurized milk of Majorera goats on the island of Fuerteventura, which is one of the Canary Islands.

A popular French cow's milk cheese that is produced as a spreadable cheese in small cylindrical shapes.

A traditional wrapped food from Mexico consisting of a tortilla flatbread that is filled with meat, cheese, vegetables, refried beans, and salsa.

A traditional food wrap from Mexico consisting of a tortilla flatbread that is filled with meat, cheese, vegetables, refried beans, and salsa.

A cheese made from the whole milk of cows that may be creamy white or orange in color if the natural additive known as annatto has been added to create the traditional orange colored cheddar.

A Spanish cheese made from Churra and Castellana sheep's milk. Translated to mean "mule's leg" or "mule's foot" due to its shape, this cheese has a heritage in the northern plateau region of Spain, where the cheese is aged by laying it on wooden planks, flattening out the edges of the cheese and creating a brick of cheese with a rough grey rind as it matures.

A variety of cheeses generally made from cow, goat or sheep's milk that are all classified under the Romano name.

A semi-soft cheese of Norwegian origin that is made from cow's milk. Often duplicated, it is a cheese that is made commonly in Norway as well as other countries throughout the world.

The outer edges, furthest away from the center, of cheese that has been formed into a disk or wheel of cheese.

A type of appetizer that consists of melted cheese often combined with other ingredients and served with crackers, potato chips, corn chips, pretzels, fruit, vegetables or other similar foods that are dipped into the cheese.

A French cheese made from raw (unpasteurized) sheep's milk, considered pure sheep's milk from Manech or Basco-Béarnaise ewes that are raised along the Pyrénées mountain range in the Basque region of France.