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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.

Large tube pasta that may be found with a ridged or smooth surface and ends that are straight cut or diagonally cut.

The Italian name given to any fresh, medium aged or matured cheeses made from sheep's milk, unless classifed otherwise since some Pecorino Toscano cheeses may also be made with a combination of sheep and cow's milk.

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

A cheese made from the whole milk of cows that may be creamy white or orange in color if the natural additive known as annatto has been added to create the traditional orange colored cheddar.

A fresh cheese, popular in Spain and Mexico that is white in color and grainy in texture. As a soft, spreadable cheese, it provides a mildly sweet flavor similar to fresh milk.

A cow's milk cheese that is made in the Piave River valley region of Belluno, Italy that is very similar to Montasio cheese.

Native to Europe, this old world variety of cheese comes from the Piedmont region of northern Italy and is not often found in stores.