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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.

A firm textured, somewhat crumbly white Mexican cheese, traditionally made from goat's milk but also made from cow's milk.

A reference to numerous types of cheese that are washed with, or submerged into, a brine bath as part of the cheese making process.

An unripened Italian cheese, made from cow's, ewe's, or goat's milk whey that remains after the curds are removed.

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 Greek cheese made with the whey from Feta and Kefalotiri, along with sheep and cow's milk, which is used to enrich the cheese.

A Greek cheese made with the whey from Feta and Kefalotiri, along with sheep and cow's milk, which is used to enrich the cheese.

A cold, uncooked soup that originated in southern Spain. It is prepared with puréed fresh vegetables, such as tomatoes, cucumbers, bell peppers, celery, and onions, that are combined with garlic, breadcrumbs, olive oil, vinegar, and lemon juice.

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 rich creamy cheese made entirely from sheep's milk, which is nicely suited to produce a range of textures, from semi-soft to very firm.