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A term commonly applied to European cheeses referring to any of the different types of cheeses that are made by traditional cheese making methods and produced from the raw milk of animals such as cows, goats or sheep raised on a small regional farm, a mountain chalet farm or mountain hut.

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.

Produced as a Italian farmhouse cheese from cow's milk, Bra Duro Cheese is a "sister" cheese to the Bra Tenero cheeses which differ only in the length of aging.

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 farmhouse cheese traditionally produced in the Rhônes-Alpes region of France that is made from cow's milk.

A farmhouse cheese of Spain that is made from unpasteurized goat's milk. Covered with a thick, natural grey rind, the cheese is pale white in color, firm to semi-hard and smooth in texture.

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

An Irish farmhouse cheese produced from cow's milk. The rough textured rind on the outside of this cheese covers a smooth and somewhat crumbly inner cheese, pale white in color.

A French cheese that for years was a farmhouse cheese made in the Jura mountains, but now is made in local cheese factories.

A traditional farmhouse cheese that comes from the Piedmont area of northern Italy. Often hard to find, Castelmagno is a pressed curd cheese made from pasteurized and unpasteurized, milk of cow's, goats's or sheep that is partially skimmed.

A traditional farmhouse cheese from the Pyrenees region of France that is made from cow or goat's milk.

A traditional Italian farmhouse cheese made from primarily from cow's milk that is blended with a smaller amount of either sheep or goat's milk.

A farmhouse cheese, made from a combination of cow and goat's milk, that is produced in the Lyonnais region of France as small rounds of cheese.

Considered to be one of the traditional farmhouse cheeses that are rural and artisian in nature, this variety of cheese has been made in the Italian regions of Umbria and Tuscany for many years.

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.

Made from unpasteurized cow's milk, this cheese is native to France where it is traditionally produced as an artisan farmhouse cheese and often referred to as Le Fougerus or Le Fougéru.

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

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.

A variety of blue cheese that comes from the state of Iowa in the U.S. It is a traditional farmhouse cheese made from unpasteurized cow's milk.