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

A rolled cheese that is similar in appearance to a jelly roll with a layer of herb or other types of seasonings lightly spread over the top of a flat layer of cheese.

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

A dairy product made from the curds of milk that have been separated from the whey. The curds form a firm substance that is aged to create added flavor.

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

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.

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.

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.

A combination of double Gloucester cheddar cheese and alternating inner layers of Stilton blue cheese.

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

An English blue cheese, which is made from the whole milk of cows and aged from several months to five months and longer.

A Norwegian cheese produced from pasteurized cow's milk. This cheese is made with a outer coating of annato, a rust colored paste commonly used to coat foods, providing a distinctive color to the food.

A specialty cheese, common in Scandinavian countries, that is baked as it is produced. It develops a golden brown, baked surface that has an appearance similar to a baked crepe.

An English cheese dating back to the 12th century making it one of the oldest English cheeses produced.

A rindless white creamy Italian cheese that is considered to be pulled-curd or spun-curd cheese (pasta filata), since the curds are placed into the whey when it is still very hot and then removed to be pulled as well as kneaded into the desired consistency.

A type of cheese most often made from cow's milk that is French in origin and has a soft, creamy texture, a creamy white color, and a thin white rind that is edible.

Produced in factories throughout Norway and the U.S. this cheese is a traditional cremery cheese made from partially skimmed cow's milk.

Native to Italy, this variety of cheese is very similar to an Italian stracchino cheese. Made from whole cow's milk, Crescenza is a fresh cheese that matures for only 2 to 5 days before being sold.

A U.S. artisan cheese with a split personality, Mobay contains one layer of goat's milk cheese and one layer of sheep's milk cheese pressed together and separated by a very thin layer of edible ash.

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.