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A semi-hard to hard well-known Italian cheese made from partially skimmed cow's milk processed during the spring, summer or fall.

cheese,

A variety of Parmesan cheese, considered to be the best of the Parmesan cheeses, that is aged for at least 24 months.

A specially designed tool for removing strips of Parmesan cheese easily and quickly as it is grated over salads and pasta.

Made from a base of cheddar and parmesan cheese, this type of soup is served as either a side dish to accompany sandwiches and salads, or as an ingredient for use in food recipes.

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

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.

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.

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

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

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.

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.

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

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.