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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.

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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.

A type of mozzarella cheese that is a dried and heavily smoked cured variety. The unsmoked, smoked lightly version of this mozzarella is known as affumicata.

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

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

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

An Italian fresh mozzarella cheese that is formed into small dome-shaped portions and packed in water or brine.

An Italian fresh mozzarella cheese that is formed into small cherry tomato shaped portions and packed in water or brine.

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

A cheese substitute made from rice, a small amount of milk protein (casein), food oils, and seasonings.

A combination of double Gloucester cheese layered and alternating with layers of Stilton blue cheese.

Grana cheese is actually Grana Padano cheese. "Grana" is an abbreviation of Grana Padano. This cheese is an Italian semi-fat, hard cheese with a finely grained texture.

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

Made from cow's milk, this variety of cheese is a farmhouse cheese from Italy that is aged for only 5 to 7 weeks.

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.

A cheese that is French in origin, which is also made in other European countries and the United States.

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

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.

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.