Search

A traditional cheese of France and Switzerland made from cow's milk that typically will contain almost 50 percent milk fat.

A semi-hard cheese made in Switzerland from unpasteurized cow's milk. It is often confused with another cheese for France and Switzerland known as Vacherin Mont d'Or in Switzerland or simply as Mon d'Or or Vacherin Haut-Doubs in France.

An Italian cheese, from the province of Verona, that is made with either whole or skimmed cow's milk.