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A farmhouse cheese traditionally produced in the Rhônes-Alpes region of France that is 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.

A cheese from the Corsica region of France that is made from sheep's milk. This cheese is uncooked and most often covered with herbs, which include rosemary.

A cheese produced in Chimay, Belgium under the historic guidance of the monks who originally produced cheeses within the Trappist monastery and community.

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

A cheese made with pasteurized cow's milk from the Catalan Pyrenees mountain region of northern Spain.

A popular French cheese made from the milk of Montbeliard cows, raised in the Franche-Comte region of France.

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 curing process that involves the soaking, washing, or injecting of food with a solution that is used to pickle or preserve foods.

A form or shape that is, as the name implies, twisted lengths of cheese intertwined to create a thick round braid, similar to a braided rope.

A product native to Germany and France, which is produced from cow's milk, formed into a round block of smooth semi-soft textured cheese.

A cow's milk cheese, originating from Sweden, that is made into small wheels 5 to 8 inches in diameter and 3 to 5 inches thick.