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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.

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.

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A type of baby Swiss cheese that is actually a Norwegian cheese. It has holes much like Swiss Emmental and the texture is similar, but the flavor is a bit sweeter with a more pronounced nutty taste.

A semi-hard cheese made from cow's milk that is native to Sweden. Similar in appearance and taste to a Swiss cheese, Greve has a dense creamy texture with large holes throughout.

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

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

A cow's milk cheese produced in the Loire Valley of France that is often made with a cheese mold providing a distinctive wheat ear pattern on the rind.

Produced in France, this cheese is a soft variety that is very similar to a traditional cream cheese.

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A Dutch table cheese, made from cow's milk that is firm but not hard and open-textured with large eyes.

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.

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

Made in the Friuli region of northern Italy, this variety of cheese is produced from pasteurized cow's milk.

Originating in Switzerland, this cheese is traditionally made from unpasteurized cow's milk that is heat-treated.

A German cow's milk cheese that is much like Swiss Emmental. It is characterized by large holes throughout the cheese and a hard texture.

Made in and around the area of Nidwalden, a canton in Switzerland, Stanser is a cheese produced in the central region of this nation.

A cow's milk cheese, produced in the U.S. since the 1930's, that is made into a brick cheese with qualities of several German and Swiss varieties.

1. The French word for "blue ribbon". It is generally used to describe any first rate chef or cook. 2.