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A French cheese made with cow's milk in which extra cream is added before the milk coagulates. The extra cream gives the cheese a rich, smooth texture.

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Made from mild varieties of semi-soft cheese, a cheese stick is a food product that has been formed into a rod-like, individual serving of cheese.

Cheeses made with milk collected from a group of farms that are located within close proximity to where the cheese is produced.

Blocks of cheese or cheese spreads that have been infused with wine to enhance the flavor of the cheese.

A cheese produced in Chimay, Belgium under the historic guidance of the monks who originally produced cheeses within the Trappist monastery and community.

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

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

A combination of double Gloucester cheese layered and alternating with layers of Stilton blue cheese.

Grana cheese is actually Grana Padano cheese. "Grana" is an abbreviation of Grana Padano. This cheese is an Italian semi-fat, hard cheese with a finely grained texture.

A cheese substitute made from rice, a small amount of milk protein (casein), food oils, and seasonings.

An Italian cornmeal dish that is generally enriched with eggs, butter, cream or cheese. The dish is cooked and served hot with butter, cheese or sauce, but is often cooled, allowing it to harden, and then sliced to be fried, grilled, broiled or baked.

In order to produce whey butter, the whey is drained from the cheese curds during the cheese making process.

Made from cow's milk, this variety of cheese is a farmhouse cheese from Italy that is aged for only 5 to 7 weeks.

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

Typical of many Swiss cheeses characterized by the holes ("eyes") found throughout the cheese, Baby Swiss cheese also contains holes, but they are much smaller in size than the aged Swiss cheese.

A cheese that is French in origin, which is also made in other European countries and the United States.

Originating in Switzerland, this cheese is characterized by the large holes ("eyes") found throughout the cheese, which grow larger and increase in number the longer the cheese ripens, due to the gas bubbles enclosed in the ageing cheese.

A farmhouse cheese originating in Holland that is made from unpasteurized cow's milk. Semi-hard in texture, this cheese is a gouda cheese that is typically made by small manufacturers producing raw milk cheeses.

Typical of many Swiss cheeses characterized by the holes ("eyes") found throughout the cheese, Lacy Swiss cheese also contains holes, but they are much smaller in size than the aged Swiss cheese.