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A fresh, white cheese made from the milk of water buffalo or cow, originating in Italy.
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Originated during the 19th century in Belgium. The cheese is especially known for its pungent odor.
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Hard, off-white to yellow cheese that originates in Somerset, England. Can be mild or sharp.
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A fresh cheese common in South Asian cuisine. It is an unaged, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids.
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One of the oldest Italian cheeses. It is made by a special method, known as rummaging curd, and then piercing the surface slightly before salt is applied.
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A semi-hard to hard, off-white to yellow cow's milk cheese from Holland.
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Named after its origin town in Wisconsin, this washed-curd semi-soft cheese made from cow’s milk is sweet rather than savory.
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A general classification of cheeses that have had cultures of the mold Penicillium added.
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A brined curd white cheese made in Greece from sheep's milk, most often crumbled.
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Known for being glossy, light or pale yellow and having large holes, it originated in Switzerland.
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