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Cheeses of Norway Baked Cheese Baked cheese is a type of specialty cow's milk cheese that is common in Norway and other Scandinavian countries. The cheese is baked during the production process, developing a golden brown surface that has an appearance similar to a baked crepe.

Cheeses of Denmark Baked Cheese Baked cheese is a type of specialty cow's milk cheese that is common in Denmark and other Scandinavian countries. The cheese is baked during the production process, developing a golden brown surface that has an appearance similar to a baked crepe.

Cheeses of France: Camembert to Fromage Blanc Camembert Camembert cheese is French in origin, but it is also made in other European countries and the United States. It is made from cow's milk and when produced, it has a pale yellow color, a soft white rind, and a creamy texture.

  Cheeses of Sweden Adelost Blue Adelost Blue is a variety of blue cheese that is produced much like the well known Bleu d'Augverne cheese. It is a Swedish cheese that is made from cow's milk and is characterized by streaks of dull blue mold that run throughout the cheese.

Cheeses of France: Gabietou to Neufchatel Gabietou Pronounced gah-bee-ay-too, this cheese is a mixture of one-third raw sheep's milk and two-thirds cow's milk. Originating in southwestern France, Gabietou Cheese is formed into wheels that range in weight from 6 to 10 pounds.

Cheeses of Italy: Parmesan to Trugole Parmesan Parmesan is a well-known semi-hard to hard Italian cheese made from partially skimmed cow's milk. Parmesan cheese can be purchased as a young cheese or as an aged cheese.

Cheeses of Italy: Farmhouse to Mozzarella Farmhouse A term commonly applied to any of the different types of European cheeses that are made by traditional cheese making methods and are produced from the raw milk of animals, such as cows, goats, and sheep that are raised on small regional farms, mountain chalet farms, or mountain huts.

Cheeses of Italy: Asiago to Crucolo Asiago A type of Italian cheese made from cow's milk. It has a hard texture and a nutty flavor. Like Parmigiano cheese, it is produced in the shape of a wheel.

Cheeses of France: Ossau-Iraty to Vacherin Mont d'Or Ossau-Iraty A French cheese made from raw (unpasteurized) sheep's milk. The sheep's milk used for the cheese is obtained from Manech or Basco-Béarnaise ewes that are raised along the Pyrenees mountain range in the Basque region of France.

Cheeses of Holland Boerenkaas Boerenkaas is a farmhouse-style cheese that originated in Holland. The name comes from the Dutch words boer, which means farmer, and kaas, which means cheese.

Cheeses of the British Isles: Huntsman English to Wensleydale Huntsman English Huntsman English cheese is a combination of Double Gloucester cheese and alternating inner layers of Stilton blue cheese.

Cheeses of France: Abbaye de Bellocq to Butte Abbaye de Bellocq A sheep's milk cheese from the Basque region of France. It is made in the Benedictine Monastery, Abbaye de Notre Dame de Bellocq.

Cheeses of Germany and Austria Allgauer Emmentaler Allgauer Emmentaler is a German cow's milk cheese that is much like Swiss Emmental. It is characterized by large holes throughout the cheese and a texture that is somewhat hard.

crock pot, slow cooker, slow cooking

Whether you are serving classic cheese fondue or delectable chocolate dipping sauce, there are basic guidelines on how to fondue. We provide you with a good understanding of the fondue pot, accessories, safety procedures, and great ideas on dipping sauces and foods.

Enriched and/or Flavored Breads Some basic yeast bread recipes are enhanced with other ingredients that change the characteristics of the bread including the texture, flavor, and color.