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A white goat cheese, with a creamy texture and mild tangy flavor, which is made into a log shape and covered with salted ash.

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.

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.

A soft, sweet, thin-fleshed food item with many small, edible seeds. Although the Fig is most often considered to be a fruit, it is actually a flower that is picked for eating.

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

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.

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.

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.

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 French cheese made with goat's milk with an off-white color, soft texture, and off-white natural rind.

A French term used to describe a small round, molded cheese made from goat's milk. Translated into the word "dung or horse droppings", the term Crottin is used mainly in reference to the shape and finished appearance as small round forms of cheese.

A traditional Greek cheese made from sheep's milk, but it can also be made from goat or cow's milk. It is white in color, has a sharp, salty taste, and it usually has a crumbly texture.