| Cheese Name | Country | Milk | Type | Flavor | Description & Uses |
|---|
| Abondance | France | Cow | Hard | Buttery, fruity and sweet flavor | Pungent, earthy aroma. Pair with Malbec & Cabernet Sauvignon. |
| Affidelice | France | Cow | Soft, Soft Ripened | Orange with fruity, mild, tangy flavor | Washed rind, soft ripened. Pair with sweet acidic fruits. |
| Afuega’l Pitu | Spain | Cow | Soft | Tart taste | Small, wrinkled cheese; shaped into a cone or pumpkin shape, molded by hand in a cloth. Excellent with jam or honey. |
| Appenzeller | Switzerland | Cow | Hard | Mildy spicy | Made with raw cows milk. The perfect companion to crisp, sharp fruit, such as apples. Serve in omelets with smoked salmon or salami sandwich. |
| Arpea de vache | France | Cow | Semi Soft | Tangy & Creamy | Semi soft when young, firmer as it ages. Enjoy with light white wines. |
| Asiago | Italy | Cow | Firm | Buttery, savory when young advancing to a rich and salty savoriness when aged | Serve with savory crusty artisan bread, crackers. Pair with Chianti, Sherry, Beaujolais or Porter. |
| Asiago d'Allevo | Italy | Cow | Firm | Fairly salty and slightly piquant | Hard texture and drier, more crumbly; produced from raw milk. Grate over risotto or pasta. Pair with robust red wine. |
| Beaufort | France | Cow | Firm | Savory, nutty | Pair with white wine, like Roussete de Savoie & light red wine such as Beaujolais |
| Beer Cheese | England | Cow | Soft | Mild cheddar with sharp mustard and slightly hoppy notes | Creamy smooth cheddar with a slight bite from the mustard seeds. Try Beer cheese in a burger with caramelized onions or onion rings. |
| Bleu D'Auvergne | France | Cow | Semi Soft | Buttery with spicy blue flavor and a nutty finish | Creamy and smooth. Use in dressings. Serve with a robust red. |
| Bleu en Blanc | South Africa | Cow | Semi Soft | Sweet and tangy | Blue veined cheese with a bloomy white rind, like Camembert. Pair with a Port wine or sweet Rosé.
|
| Blue | Denmark | Cow | Semi Firm | Rustic and sharp taste | Marbled-vein, crumbly. Commonly used for salad dressing. Pair with Port/Stout/Scotch. |
| Blue Cabrales | Spain | Cow | Firm | Sharp, tangy, acidic, slightly salty | Blue veiny, creamy and firm. Matured in damp, mold rich caves. |
| Blue Stilton | England | Cow | Firm | Tangy and strong | Creamy and smooth. Pair with Jurançon - Sauterne - Tokaji - port. |
| Bocconicini | Italy | Cow | Semi Soft | Fresh & milky | Morsel sized or bite sized Mozzarella. Makes a delicious caprese salad with extra virgin olive oil, grape tomatoes and ribbons of fresh basil. |
| Bra Tenero | Italy | Cow | Soft | Fresh and mild | Enjoy with crusty bread and fresh fruit. Pair with a light and refreshing white wine. |
| Brie | France | Cow | Soft, Soft Ripened | Smooth creamy and buttery. Full flavored, earthy | Serve w/ crusty breads, fruit, cheese plate, charcuterie / crisp wines, Bordeaux, Champagne. |
| Brie | Germany | Cow | Soft, Soft Ripened | Creamy and earthy | Creamy-soft, packaged in a tin. Pair with Chardonnay or Chablis. |
| Brie de Nangis | France | Cow | Soft, Soft Ripened | Fruit and tangy flavor | Creamy and soft. Pair with Cotes du Rhone. |
| Brie, Triple Crème | France | Cow | Soft, Soft Ripened | Intensely rich, buttery | Extra creamy. Slather on bread with a little jam or marmalade. Pair with champagne or pale ales. |
| Brillat Savarin | France | Cow | Soft, Soft Ripened | Buttery and creamy | Goes well with all light, fruity wines, especially Champagne. Pair with Chateauneuf du pape - Red wine. |
| Burrata | Italy | Cow | Soft | Milky and grassy | A fresh cheese, made from a mix of mozzarella and cream. Serve with tomato salad with a drizzle of aged balsamic. Pair with a light, fruity Pinot Grigio. |
| Butterkase | Germany | Cow | Firm | Creamy and mild | Pair with medium white wine, Chardonnay, Semillon or crisp German Riesling. |
| Caerphilly | Great Britain | Cow | Hard | Salty, buttermilk flavor | A mild cheese, pair with a white Burgundy. |
| Camembert | France | Cow | Soft, Soft Ripened | Full flavored with earthy mushroom notes. Buttery, creamy | Pair with apples, hard cider. Top with sweet or savory spreads. Bake en croute. Serve with Normandy Cidre, Port or Cabernet. |
| Camembert | Germany | Cow | Soft, Soft Ripened | Mild flavor, creamy and soft | Packaged in a tin. Serve with honey or berries. Pair with Chardonnay or Prosecco. |
| Cantal | France | Cow | Semi Hard, Hard | Milky and buttery | Goes well with apples, grapes and nuts. Pairs well with Cabernet Sauvignon and Merlot. |
| Castelmagno | Italy | Cow | Semi Firm | Sharp and strong | A Blue cheese with a crumbly texture. A nice table cheese, perfect for snacking. Pair with a full Italian red, such as Barolo. |
| Chaource | France | Cow | Soft, Soft Ripened | Salty and buttery | Creamy and a little crumbly. Serve with Champagne, Cabernet Sauvignon. |
| Cheddar | England | Cow | Hard | Sharp with overtones of nuts and dried fruits | Crumbly & dry when aged and supple & rubbery when young. Excellent snacking cheese. Pair with Pale Ale/Whiskey/Cabernet. |
| Cheddar | Ireland | Cow | Hard | Intense nutty flavor | Serve with crackers, walnuts, strawberries. |
| Cheddar & Gouda | Estonia | Cow | Semi Firm | Creamy, tangy, smooth and delicious | Full-flavored cheese perfect for any time snacking, pair with crispy juicy apples. |
| Cheddar with Irish Porter | Ireland | Cow | Semi Firm | Classic Irish cheddar with subtle notes of beer | Marbled appearance with pale curds surrounded by dark brown veins. |
| Cheddar with Irish Whisky | Ireland | Cow | Semi Firm | Classic Irish cheddar with subtle notes of whisky | Golden yellow wheel with a slightly marbled appearance. |
| Cheddar with Red Wine | Ireland | Cow | Semi Firm | Classic Irish cheddar with subtle notes of red wine | Marbled appearance with pale curds surrounded by reddish veins. |
| Cheddar, Aged | Australia | Cow | Hard | Rich and creamy | Creamy versatile cheese. Good for melting in dips or casseroles. Pair with Chardonnay or Pale Ale. |
| Cheddar, Aged | England | Cow | Hard | Creamy and smooth | A very versatile cheese, pairs with Moscato or Amber Ale. |
| Cheddar, Aged | Ireland | Cow | Hard | Savory flavour with slight acid, typical of a traditional Irish cheddar | Pale yellow. Great for snacking and cooking. Serve in omelets or shred over apple pie. Pair with Cabernet or a Dark Oatmeal Stout. |
| Cheddar, Extra Sharp | Australia | Cow | Hard | Full, rich, robust flavor | Firm & crumbly with a fine granular texture. Pair with dark/spicy Shiraz or a robust Brown Ale. |
| Cheddar, Oak Smoked | Ireland | Cow | Firm | Classic Irish cheddar with a moderate smoked flavor | Smooth texture with a golden brown exterior. Pair with craft beers, Zinfandel. |
| Cheddar, Organic | New Zealand | Cow | Firm | Mild and subtle flavor | Smooth and creamy, 100% Organic. Serve with English Ale, Belgium Style Pale Ale, fruits and nuts, pickles & chutney crudités. Pair with Chardonnay, Sauvignon Blanc, Pinot Noir. |
| Cheddar, Reserve | England | Cow | Hard | Rich and sharp | Smooth and mellow with visible salt crystallization. Great on a cheeseboard or for adding to casseroles or a melted dip. Pairs well with Cabernet Sauvignon or a Pale Ale. |
| Cheddar, Sharp | Australia | Cow | Firm | Bold, sharp & a little nutty | Crumbly & creamy. Pair with honey-sweet Bosc pear slices, light water crackers, crisp Sauvignon Blanc or a bitter, semi-sweet Pale Ale. |
| Cheddar, Sharp | New Zealand | Cow | Semi Hard | Rich and sharp | Smooth and versatile. Great for cooking and melted on burgers. |
| Cheddar, Smoked Aged | England | Cow | Firm | Rich, smoky and sharp flavors | Smoked over oak wood chips. Pairs well with Merlot or Stout. |
| Cheddar, Smoked Sharp | Australia | Cow | Firm | Savory flavor of naturally smoked wood from apple trees | Crumbly and creamy cheese. Medium to full bodied Cabernet, Merlot or Red Zin, a dark ale or stout or smoked meat and toasted nuts. |
| Cheddar, Sweet | Ireland | Cow | Hard | Rich, tangy and sweet like butterscotch | Pale yellow; very strong savory vintage cheddar with definite sweet notes. |
| Cheddar, Vintage | New Zealand | Cow | Hard | Full, strong, piquant | Slightly crumbly with naturally occurring salt crystals. Drizzle with honey. Pair with strong bodied red wines. |
| Cheddar, Vintage Smoked PDO | England | Cow | Hard | Smokey with a dusting of paprika | Creamy and yellow. Pair with Shiraz - Carménère - Beer. |
| Cheshire | England | Cow | Hard | Slightly sharp | Supple and crumbly. Pair with medium to full bodied wine: Côtes du Rhône or Rioja or Côtes du Gascogne for white wine. |
| Chèvre | France | Goat | Soft, Semi Soft | Tart and tangy | Fresh, rindless cheese made from goat's milk. Creamy, yet crumbly. An excellent dessert cheese. Also try it on flatbreads and in salads. |
| Comtè | France | Cow | Semi Hard | Fruity, flowery, mild, spicy flavors | Made with raw milk. Serve on a cheese platter, gratins, soufflés, sauces, frittatas, quiches, macaroni and cheese, pan inis. Pair with dry white wines, young reds. |
| Coulommiers | France | Cow | Soft, Soft Ripened | Fruity and tangy | Tastes best with apples, pears or fresh berries at the end of a meal. |
| Crem D'or Simply Gourmet | Germany | Cow | Soft, Soft Ripened | Creamy and soft | Edible white mold exterior. Produced using only pasteurized milk from regional farms in the Allgäu region of Bavaria, Germany. Pair with flowery white wine. |
| Crottin | France | Goat | Soft Ripened, Hard | Full and nutty | Crumbly, yet smooth goat's milk cheese. Its robust flavor is a perfect snack when paired with a light crisp Fume Blanc. |
| Der Scharfe Maxx | Switzerland | Cow | Hard | Fruity, nutty & savory notes of sautéed onions | Made with raw cows milk. Serve in fondues or gratins. Pair with crisp whites. |
| Double Gloucester | England | Cow | Hard | Sharp, sweet aroma | Satiny texture. Creamy, deep orange with annatto seeds. Serve with Gruner Veltliner or American Stout. |
| Dunlop | Scotland | Cow | Hard | Creamy, nutty with a lingering finish | Primrose yellow rind, fragrant. Serve with Assam tea and hot scones, with oatcakes, mustard and whisky. |
| Dèlice pommard | France | Cow | Soft, Soft Ripened | Creamy and fresh | Covered in mustard seed. Pair with light white wines. |
| Délice de Bourgogne | France | Cow | Soft, Soft Ripened | Rich, creamy, buttery & tangy | Cream mushroomy aroma. Serve with Champagne, cidre and wheat beer. |
| Edam | Germany | Cow | Firm | Mild, pure flavor | Gold to light yellow. Serve with pears, apples. Pair with Pinot Gris, dry Riesling, semi-dry Riesling, Champagne, Chardonnay. |
| Edam | Netherlands | Cow | Firm | Mild with a smooth, sweet, nutty flavor | Named after the town of Edam in the province of North Holland. Pair with Pinot Gris, dry Riesling, Champagne, Chardonnay. |
| Edam with Chili Pepper | Netherlands | Cow | Firm | Spicy | Melt over seasonal vegetables or add to a fresh salad for an extra kick. Pairs well with Riesling or an IPA. |
| Egmont | New Zealand | Cow | Hard | Mild, slightly nutty cheddar flavor | Light cream color, smooth. Excellent melt, best for cheesy dishes. Pairs well with Stout style beer. |
| Emmentaler AOP | Switzerland | Cow | Firm | Mild, sweet and slightly nutty flavor | Made with raw cows milk. A great melting cheese. Serve on cheeseboards and sandwiches. Pair with Pale Ale or Pinot Noir. |
| Emmentaler, Cave Aged, AOP | Switzerland | Cow | Hard | Intense nuttiness with a hint of earthiness | Made with raw cows milk. Try in panini sandwiches or on pizza |
| Epoisses | France | Cow | Soft, Soft Ripened | Rich saltiness & notable aroma | Pair with Burgundy, Chardonnay, Chateau of du Pape. |
| Epoisses de Bourgogne | France | Cow | Soft | Rich, sweet and salty | The consistency is that of a custard with a bright red rind and strong aroma. The creamy texture is spoonable, spread on warm, crusty bread. |
| Explorateur | France | Cow | Soft, Soft Ripened | Mild Flavor | Pair with red wine. |
| Farmer Cheese | Sweden | Cow | Soft, Semi Soft | Mild, creamy flavor | A natural cow’s milk cheese. Pair with a medium-bodied Pinot Noir or Chardonnay. |
| Feta | Greece | Sheep | Soft | Salty, tangy and rich | The famous cheese from Greece is made from Sheep's milk. The saltiness adds full flavor on pizza and in salads. Drizzle with olive oil and fresh herbs and serve with flatbread. |
| Fondue | Switzerland | Cow | Soft | Creamy & rich traditional swiss cheese flavor | Smooth, creamy texture. Heat and enjoy with bread, fruit and vegetables. |
| Fontal | Belgium | Cow | Semi Firm | Light and mild & creamy flavor | Outside is hard with a semi-soft, smooth, creamy inside. Pair with Chardonnay, Rose . |
| Fontal | Italy | Cow | Semi Firm | Mild and nutty | Melts well, smooth and creamy. A great cooking cheese. Add to any Italian dish. |
| Fontina | Denmark | Cow | Semi Firm | Mild, milky, buttery flavor | Pair with light wine. Also a good sandwich cheese. |
| Fontina | Germany | Cow | Semi Firm | Mild | Pair with light wine. Also a good sandwich cheese. |
| Fontina | Sweden | Cow | Semi Firm | Mild, slightly tangy flavor | A smooth, natural cow’s milk cheese. Pair with a fruity wine or glass of lager. |
| Fontina Val d' Aosta | Italy | Cow | Semi Soft | Nutty and savory | A smooth, creamy cheese, perfect in fondues or gratins. Pair with a robust Italian red wine. |
| Fourme D'Ambert | France | Cow | Semi Soft | Rich and salty | Natural rind with a generous blue vein. serve with white wine, fruity sweet red, aromatic & supple beer, such as Stout. |
| Fromage de Meaux | France | Cow | Soft, Soft Ripened | Mushroomy, savory | A buttery cheese. Pair with a fruity Burgundy or a glass of Champagne. |
| Goat-Fresh Logs | Canada | Goat | Soft | Light and slightly tangy | Goat's milk cheese are a must on any cheeseboard. Drizzle with honey or serve with fresh berries and a light crisp white wine or Rosé. |
| Goat-Soft Ripened | Canada | Goat | Soft Ripened | Creamy and earthy | A goat's milk cheese covered in a delicate white bloomy rind. Enjoy with warm crusty bread and sparkling wine. |
| Gorgonzola | Italy | Cow | Semi Soft, Semi Firm | Rich, creamy, strong flavor | Soft and crumbly. An Italian blue cheese. Pair with Port, Amarone, Scotch. |
| Gorgonzola Dolce | Italy | Cow | Soft, Semi Soft | Creamy when young and salty when aged | Creamy and spreadable. Pair with Tuscan Vin Santo & Champagne. |
| Gouda | Belgium | Cow | Semi Hard | Strong, mature flavor | Pair with Merlot, apricots, cherries, pears. |
| Gouda | Estonia | Cow | Semi Hard | Rich, butterscotch notes | Pair with caramelized pecans or walnuts and medium bodied reds. |
| Gouda | Finland | Cow | Semi Hard | Mild and milky | Young and creamy perfect for slicing and everyday meals. Sliced on your favorite sandwich or chunk and pair with sweet crisp apples. |
| Gouda | Germany | Cow | Firm | Mild | Great in fondues, gratin, or sauces. Pair with Riesling or a light Beaujolais. |
| Gouda | Netherlands | Cow | Firm | Develops a caramel sweetness and salty crunch as it ages | Pair with Merlot, Cabernet or Shiraz. |
| Gouda with Peppercorns | Netherlands | Cow | Firm | Savory, smoky yet sweet flavor | Light brown color with black peppercorn and spices spread throughout. Perfect on salads, sandwiches, omelets. |
| Gouda with Truffles | Netherlands | Cow | Firm | Full of earthy Italian black truffles | Light brown color with flex of black truffles. Creamy smooth. Serve with red grapes, Cabernet Sauvignon, Prosciutto. |
| Gouda, 18 Month Aged | Netherlands | Cow | Hard | Uniquely smooth and spicy | Light caramel color; unique smooth & spicy with a flaky texture. Pair with Red Zin, grapes, wine flavored salami. |
| Gouda, 3 Year Aged | Netherlands | Cow | Hard | Butterscotch with a hint of saltiness | Caramel color with white spots and flaky texture. Pair with Syrah wine, Prosciutto, caramel sauce. |
| Gouda, 5 Year Aged | Netherlands | Cow | Hard | Sweet notes of butterscotch & crunchy, salty protein crystals | Dark caramel color with white spots, flaky texture. Pair with Belgian Pale Ale, honey, dark chocolate. |
| Gouda, Aged | Netherlands | Cow | Hard | Notes of toasted walnuts, and a brown-butter finish | Golden, deep ochre interior, some crystallization. Serve with smoked almonds, dates or fig spread. |
| Gouda, Double Crème | Netherlands | Cow | Semi Firm | Creamy, buttery taste | Light caramel color. Pair with Lager beer, apples, Sopressata. |
| Gouda, Extra Aged | Netherlands | Cow | Hard | Rich flavors of butterscotch, whiskey, and pecan | A Golden cheese with crunchy crystals. Great table cheese. |
| Gouda, Flavored | Netherlands | Cow | Firm | Flavors of sweet basil, sun dried tomatoes, and spicy garlic | Perfect for snacking or adding some Mediterranean flare to pasta dishes and salads. Pairs well with Cabernet Sauvignon or Pilsner. |
| Gouda, Mild | Ireland | Cow | Hard | Creamy cheese with little sweet notes | Made in only one location in North Cork to a special recipe using only milk from the Spring & Summer. |
| Gouda, Raw Milk | Netherlands | Cow | Firm | Hazelnut, rich sweet cream taste with hints of brazil nuts & dried apricots | Firm and flaky. Serve with fennel sausage, dried cherries, Sopressata. |
| Grana Padano | Italy | Cow | Hard | Tangy, fruity and salty | Crunchy crystal formation throughout. Pair with Barolo, Zinfandel, or Gavi white wine. |
| Grevé | Sweden | Cow | Semi Hard | Nutty with distinct sweetness | Intense, rich, boasts a creamy buttery aroma. Pair with beer and white wine. |
| Grilling Cheese | Germany | Cow | Semi Soft | Creamier and less salty than Halloumi. Also available pre-marinated in herbs and oil. | Ready-to-grill and easy to serve. The unique combination of cheese cultures results in a rind that becomes crisp when heated, developing a char-grilled, crispy golden outside and a warm & creamy inside. Comes in a convenient aluminum pan for easy preparation and grilling. Perfect in grilled cheese, dice into a salad, melt it into a hot dip or top with vegetables and serve right from the pan.
|
| Gruyère | Finland | Cow | Semi Hard | Nutty and fruity | Perfect for the cheese plate or cooking. Shred for traditional french onion soup or fondue. Pair with full flavored red wines and dark beers. |
| Gruyère | France | Cow | Semi Hard | Creamy and pungent | Serve with Lingonberry jam, marmalades. |
| Gruyère | Germany | Cow | Firm, Hard | Rich and nutty | Aged over 100 days. Rich and creamy texture. Pair with Riesling, Sparkling Cider and Beer. |
| Gruyère | Switzerland | Cow | Firm, Hard | Sweet, nutty and slightly salty | Firm and creamy. Great for melting in mac and cheese, grilled cheese. |
| Halloumi | Cyprus | Mixed Milk | Semi Soft | Briny and savory | Made from a combination of cow's milk, goat's milk and sheep's milk, Halloumi is a creamy, springy textured cheese, similar to Mozzarella. Try grilling it or pan frying it and serving on salad or grilled vegetables. Enjoy it with a crisp, dry Rosé. |
| Havarti | Denmark | Cow | Semi Firm | Buttery, sweet | Smooth and creamy. Melt perfectly in paninis, grilled cheese. Pair with Chianti or Stout beer. |
| Havarti | Germany | Cow | Semi Firm | Creamy and mild | Smooth creamy texture. Pair with Stout beer, Weiss beer, Cabernet, Riesling. |
| Havarti Light | Denmark | Cow | Semi Firm | Buttery, sweet | Smooth and creamy. Pair with Chianti or Stout. |
| Havarti with Caraway | Denmark | Cow | Semi Firm | Buttery with caraway seeds | A creamy cheese. Serve with bread, crackers, vegetables. |
| Havarti with Dill | Denmark | Cow | Semi Firm | Buttery with dill | Pair with Sauvignon Blanc, Pinot Noir or Merlot. |
| Havarti with Herbs | Denmark | Cow | Semi Firm | Buttery, mild flavor from herbs and spices | Melt on pizza or on burgers. Pair with Beaujolais, Cabernet. |
| Havarti with Jalapeno | Denmark | Cow | Semi Firm | Buttery and spicy from Jalapenos. | Creamy and smooth. Melt on nachos, burgers. |
| Havarti, Creamy | Denmark | Cow | Semi Firm | Creamy and mild | Shred it on a pizza, melts beautifully over burgers and in casseroles. Pair wit a red wine like Beaujolais, Cabernet Sauvignon, Pinot Noir and Merlot. |
| Havarti, Sharp | Finland | Cow | Semi Hard | Piquant and sharp | A firmer Havarti. Perfect sliced thin with a cheese plane and served with your favorite cold cuts and a Pale Ale. |
| Herrgårdsost | Sweden | Cow | Semi Hard | Mildly sweet and nutty | A nice table cheese, slice and serve with crackers and ham. |
| Juustoleipä | Finland | Cow | Semi Hard | Salty and toasty | Traditionally served as side dish with a cup of coffee. |
| Keisarinna | Finland | Cow | Semi Hard | Sweet and sharp | Finnish Original, Gouda type cheese. Pair with lingonberry or cloudberry jam with a Pinot Noir or Amber Ale. |
| Korbáčik | Slovakia | Cow | Semi Hard | Smoked or unsmoked, salty | Smoked or unsmoked varieties, interwoven into fine braids, similar to a strong cheese. A great snacking cheese for the whole family. |
| L'Etivaz AOP | Switzerland | Cow | Firm, Hard | Fruity with a slight hazelnut flavor | Smooth, raw milk cheese. Pair with Chablis, Riesling, Chardonnay, Syrah wines,
medium-bodied ales and hard cider. |
| Labneh | Middle East | Cow | Soft | Tangy | Referred to as yogurt cheese. Creamy and tangy, eat as you would yogurt. Serve with fruit or as a dip. |
| Lacey Swiss | Estonia | Cow | Semi Firm | Mild and nutty | Light in fat and salt but not on flavor. Sliced on your favorite sandwich. |
| Langres | France | Cow | Semi Soft | Salty | Rich creamy. Serve with Champagne, pour Champagne over top of cheese. |
| Le Gruyère AOP | Switzerland | Cow | Firm, Hard | The flavor of dried fruit and spice | A firm cheese made from raw cows milk. Serve on French onion soup, fondue, mac & cheese. |
| Le Gruyère Alpage AOP | Switzerland | Cow | Firm, Hard | Fruity with a lightly salty undertone | A firm cheese made from raw cows milk. Serve on French onion soup, fondue, mac & cheese. |
| Le Gruyère Reserve AOP | Switzerland | Cow | Firm, Hard | Earthy flavor with undertone of fruit and nuts | A firm cheese made from raw cows milk. Serve on French onion soup, fondue, mac & cheese. |
| Le Gruyère, Cave Aged, AOP | Switzerland | Cow | Hard | Spicy with earthy depth | Has pronounced crystals. Made with raw cows milk. Pair with toasted pecans, cherry jam & rustic bread |
| Le Marechal | Switzerland | Cow | Firm, Hard | Herbaceous, mildly spicy and nutty | A firm cheese made from raw cows milk. A perfect table and party cheese. |
| Leyden | Netherlands | Cow | Semi Hard | Buttery and tangy flavor | Yellow cumin spiced cheese. Pair with Zinfandel, Chianti, Syrah. |
| Limburger | Belgium | Cow | Semi Soft | Mellow flavor, pronounced aroma | An unmistakable stinky cheese. Enjoy on dark bread with onions and a German beer. |
| Limburger | Germany | Cow | Soft, Soft Ripened | Tangy when young and becomes more brothy with age | Tastes best served between rye bread and a slice of onion. Pair with Belgian style ales & icy cold Bock beer. |
| Maasdam | Netherlands | Cow | Semi Hard | Sweet, nutty flavor | Slices and melts well. Pair with Merlot or Hefeweizen. |
| Maasdam, Smoked | Czech Republic | Cow | Firm | Smoky | Creamy smoky cheese. Serve on burgers, sandwiches and paired with vegetables. Pairs well with Merlot or stout. |
| Maasdam, Smoked | Netherlands | Cow | Firm | Mild, smoky flavor | Creamy, sausage shaped cheese. Serve on sandwich or as a snack; melt on casseroles, soups or fondues; pair with White Zinfandel, Pale Ale. |
| Mahón | Spain | Cow | Semi Soft | Complex, buttery and fruity | Creamy texture with a rich and complex flavor. Wonderful table cheese serve with breads and fruit. Pair with crisp white wine, full bodied white wine or fruity red wine. |
| Manchego | Spain | Sheep | Firm | Buttery and nutty, sweet with age. | Made from sheep's milk, this popular cheese from Spain has a distinct herringbone weave pattern on the rind. Enjoy as a snack with roasted almonds and Cabernet. |
| Mascarpone | Italy | Cow | Soft | The flavor of sweet cream | Soft, creamy and spreadable. Serve with Tiramisu, cantaloupe and prosciutto, strawberries. |
| Mimolette | France | Cow | Hard | Mild, but becomes stronger with age | Brittle, creamy and firm. Eat as an appetizer; serve with all light and fruity wines. |
| Moliterno | Italy | Mixed Milk | Hard | Full flavored, nutty | A hard, Pecorino cheese made from goat's and sheep's milk. A good table cheese that pairs well with fruit. Try grating onto pasta. Pair with a full bodied Italian red wine like Chianti. |
| Montasio | Italy | Cow | Hard | Buttery when young, savory and aromatic when aged | Suited to make tasty appetizers and snacks, great with large ravioli and asparagus. Pair with a glass of spicy Sasso di Felluga or the sweet Picolit del Collio. |
| Montboissie | France | Cow | Semi Soft | The flavor of nuts and fruit | Soft and creamy with an aroma of hay. Serve with soft, warm bread, preserves, nuts & grapes. Pair with Chardonnay or Pinot Noir. |
| Morbier | France | Cow | Firm | Mild and savory | Pungent barnyard aroma. Pair with Vin Jaune or a white from the Haute Savoie. |
| Mozzarella | Italy | Cow | Soft, Semi Soft | Delicately salted fresh milk flavor | Use in recipes to make salads, meats, seafood and vegetables. |
| Muenster | Finland | Cow | Semi Firm | Mild and buttery | Perfect for everyday sandwich and deli platters. Melt on your favorite sandwich. |
| Munster | France | Cow | Soft, Soft Ripened | Savory and tangy | Creamy, smooth and almost sticky texture. Pair with Riesling, full-bodied reds. |
| Munster Gerome | France | Cow | Soft | Tangy when young and becomes more savory with age | Barnyard aroma. Pair with Alsatian Pinot Gris. |
| Nazareth | Belgium | Cow | Hard | Sweet, walnut flavor | A hard, full-bodied cheese. Grate or shred over fish or gratins. |
| Neufchâtel | France | Cow | Soft | Rich and nutty | A creamy white cheese covered in a soft white bloomy rind. Enjoy it with crackers, in recipes and dips. |
| Paneer | India | Cow | Firm | Milky | Similar to ricotta but firmer and smoother. Try pan frying or spread on flatbread or naan. Great for cooking. |
| Parmigiano Reggiano | Italy | Cow | Hard | Rich and nutty | Granular texture, grates and shreds well. Pair with Zinfandel, Merlot, Madeira. |
| Pecorino Fiore Sardo | Italy | Sheep | Hard | Caramel tones, nutty and salty | A hard Pecorino cheese, made from sheep's milk. Serve with a rustic bread or grate over pasta. |
| Pecorino Romano | Italy | Sheep | Hard | Salty and sharp | An Italian cheese made from sheep's milk. The perfect cheese for cooking, grating into any recipe. Pair with a robust Italian red. |
| Pecorino Siciliano | Italy | Sheep | Hard | Sharp and salty | A sheep's milk cheese, primarily enjoyed as a table cheese with red wine or cooking and grating onto pasta. |
| Pecorino Toscano | Italy | Sheep | Firm | Dense and nutty | A sheep's milk cheese that goes great on a cheeseboard. Try it grated over pasta or on salads and pizza. |
| Pepato | Italy | Sheep | Semi Hard | Citrusy and spicy | This sheep's milk cheese with peppercorns is a great snacking cheese served with a mild red wine like a Pinto Noir. |
| Piave | Italy | Cow | Hard | Sweet | A great snacking cheese. Try grating into recipes. Pair with a medium bodied Italian red. |
| Pierre Robert | France | Cow | Soft, Soft Ripened | Smooth, mild and spreadable | Snow white rind, buttery smooth. Pair with Champagne, muscat or heavy stout. |
| Pleinvent Fermier | Switzerland | Cow | Firm | Balanced, toasted nutty flavor with floral notes | Firm, yet smooth texture. Melts well. A wonderful snacking cheese, pair with full bodied reds. |
| Pont l'Eveque | France | Cow | Soft | Mildly rich | Earthy aroma, creamy cheese. Pair with cider or a sweet white wine. |
| Port Salut | France | Cow | Semi Soft | Mild and savory | Smooth a creamy texture. Pair with Sauvignon Blanc, Champagne, Chablis. |
| Priest XO Cheese | Sweden | Cow | Hard | Similar to Parmesan cheese...salty but with sweeter notes | Crumbly and grainy. Pair with a full-bodied red wine or a white Burgundy to match the nuttiness and sourness of the cheese. |
| Provolone | Italy | Cow | Semi Hard | Sharp, piquant flavor | It's characteristic flavor and texture are the result of production and curing in Northern Italy. Serve with a spicy sopressata, olives, roasted red peppers. |
| Provolone Piccante | Italy | Cow | Semi Hard | Varies from sweet to sharp | Can be grilled when aged for a short amount of time. Enjoy in rissotto. Pair with Gutturnio di Poggiarello or Collio Rosso di Russiz. |
| Pråstost | Sweden | Cow | Semi Firm | Buttery, salty sweetness | Creamy and smooth. Pair with sparkling wines from dry to sweet. |
| Queso Blanco | Mexico | Cow | Hard | Mild | A creamy, mild cheese. Softens when melted, but keeps its shape. Try it in dips. |
| Queso Blanco | Portugal | Cow | Hard | Mild | A creamy, mild cheese. Softens when melted but keeps its shape. Try it in dips. |
| Queso Blanco | Spain | Cow | Hard | Mild | A creamy, mild cheese. Softens when melted but keeps its shape. Try it in dips. |
| Raclette | France | Cow | Semi Hard | Sweet taste that is brought out when melted | Name is derived from the French verb racler meaning to scrape; traditionally scraped over open fire and served over pasta. |
| Raschera | Italy | Cow | Firm | Salty and savory | The delicate, slightly salty flavor pairs well with a light or medium red wine and water crackers. |
| Red Leicester | England | Cow | Hard | Mellow and mild | Rich Orange/Red color. Use on a cheeseboard, in sauces or as a salad addition. Pair with beer, English strong ale or ESB. |
| Reggianito | Argentina | Cow | Hard | Slightly salty | Hard and granular. Perfect for grating over pastas or as an ingredient in Italian dishes or soups. Pairs well with Chianti or Pilsner. |
| Ricotta | Italy | Cow | Soft | Milky and sweet | Creamy and fluffy, the perfect all around cheese. Suitable for cooking or snacking, drizzle with extra virgin olive oil and fresh herb. |
| Ricotta Salata | Italy | Sheep | Hard | Milky and salty | A milky white sheep's milk cheese. The salty flavor is perfect for crumbling or shaving onto salads, pasta salads. Try crumbling it over roasted beets, drizzled with vinaigrette. |
| Roquefort | France | Sheep | Semi Soft | Salty and tangy | A blue-veined sheep's milk cheese that's moist yet crumbly. It's a wonderful cheese for dressings, serve on salads or over grilled beef. |
| Sage Derby | England | Cow | Semi Hard | Buttery taste, with subtle herb flavor from the sage | Softer than cheddar; one of England's oldest and most famous cheeses. Serve on a cheeseboard. |
| Samsoe | Denmark | Cow | Firm | Nutty, varies with sweet and sour notes | Easy to shred, slice, cut, and melt. Pairs well with Riesling and Lager. |
| San Simón | Spain | Cow | Semi Soft | Smoky taste blended with a buttery aroma | Unique large teardrop shape. Serve on a simple panino with slices of Serrano ham, topped with olive tapenade. Pair with a lovely Blaufrankisch wine or an American IPA . |
| Sbrinz AOP | Switzerland | Cow | Hard | Nutty and strong | Makes an impressive display when broken into pieces on a cheeseboard. Grate over pastas or in your favorite recipe. Pair with a Malbec or IPA. |
| Scamorza | Italy | Cow | Semi Soft | Smoky, milky | Similar to a firm, dry Mozzarella, it melts beautifully. Try it in grilled panini's. Adds lots of flavor to baked dishes. |
| Scharfe Maxx | Switzerland | Cow | Hard | Sharp with hints of onions and mushrooms | Serve on a cheeseboard or enjoy as a snack with nuts and a Merlot or Dark Ale |
| Shropshire Blue | England | Cow | Semi Soft | Sharp and strong | Creamy, crumbly and smooth. Cabernet Sauvignon or Côtes du Rhône. |
| St Nectaire | France | Cow | Semi Soft | Nutty and mushroomy | Made from the milk of Salers cows that feed on rich, volcanic pastures. Goes well with fruits, raw vegetables, olives, bread and Salami. |
| Stelvio | Italy | Cow | Semi Soft | Rich and buttery | A perfect snacking cheese, serve with Prosciutto, bread and a medium red like Pinot Noir, Chianti. |
| Swiss | Finland | Cow | Semi Hard | Nutty and full flavored | Pair with our gruyere in cooking to make a Finnish Fondue, or slice with cornichons and a mild salami. |
| Swiss | France | Cow | Semi Hard | Mild and nutty | Serve with salami's and ham in sandwiches. A great snacking cheese. Pair with Light reds like Pinot Noir. |
| Swiss | Germany | Cow | Semi Hard | Mildly aromatic, nutty and sweet | Pair with bold reds. Great for melting on sandwiches and panini's. |
| Swiss | Hungary | Cow | Semi Hard | Sweet and nutty | Excellent for gratins, and fondues. Pairs well with Chardonnay or a Dark Lager. |
| Swiss, Lacey | Finland | Cow | Semi Firm | Mild and nutty | Light in fat and salt but not on flavor. Sliced on your favorite sandwich. |
| Swiss, Light | Finland | Cow | Semi Hard | Nutty, full flavor | 50% Less Fat than Regular Swiss. Sliced on your favorite sandwich. |
| Switzerland Swiss | Switzerland | Cow | Semi Hard | Mild and nutty | Smooth and creamy. A great cooking cheese, shred it or melt it. |
| Taleggio | Italy | Cow | Soft, Soft Ripened | Piquant, full flavored | Marbled crumbly texture. Spread on crusty bread, serve with fruit. Complements Italian dishes. |
| Tetilla | Spain | Cow | Firm | Mellow, buttery sweet | Smooth and mellow, enjoy on crackers and bread. |
| Tilsit | Finland | Cow | Semi Hard | Tangy and complex | Creamy. Pair with crisp lager, strong rye bread and smoked salmon. |
| Tomme | France | Cow | Semi Soft | Buttery | Enjoy with dried fruit and good glass of red wine. |
| Tomme de Savoie | France | Cow | Semi Firm | Mildly sweet, tangy | Farmstead cheese. Medium red wines and fruits and bread. |
| Tomme with Elderflower | France | Cow | Semi Firm | Balanced floral flavor, hints of honey and vanilla | Elderflower blossoms and elderflower liqueur are blended in. Pair with crackers and white wine. |
| Tête de Moine | Switzerland | Cow | Semi Firm | Sharp and tangy | Made with raw cows milk. Light cream color. Shave into pretty/delicate rosettes to garnish salads or antipasto. Pair with Pinot Grigio |
| Urdă | Romania | Cow | Soft | Milky sweet | Typically used in Romanian desserts like stuffed pancakes. Top with a fruit compote. |
| Vacherin Fribourgois AOP | Switzerland | Cow | Semi Firm | Mild and slightly spicy | Made with raw cows milk. Excellent table cheese and tasty addition to fondue. |
| Vacherin le Plisse | Switzerland | Cow | Firm | Savory and intense | Farmstead cheese. Pair with medium red wines and fruits and bread. |
| Vieux Chimay | Belgium | Cow | Soft | Buttery with hint of hazelnuts | Satiny texture. Melt in a lobster risotto. Pair with a glass of Chimay Tripel beer. |
| Viola | Finland | Cow | Soft | Buttery and rich | Spread on your favorite bread or get some pretzels and dip right in. |
| Vully Rouge | Switzerland | Cow | Firm | Sweet and spicy finish | Pair with bold reds, Burgundy or Cabernet. |
| Wensleydale | England | Cow | Firm | Subtle wild honey flavor | Flaky texture. Serve with crackers or a slice of apple pie. Pair with Sauvignon Blanc. |
| White Stilton | England | Cow | Firm | Creamy and tangy | Milky and creamy. Pair with Sauvignon Blanc, Chardonnay. |
| Xynomizithra | Greece | Mixed Milk | Soft | Creamy and sour | A creamy and moist cheese made from goat's and sheep's milk. Enjoy as a dessert cheese, drizzled with honey or cooked into baked goods. |
| Yaroslavsky | Russia | Cow | Hard | Slightly sour | Serve on a cheeseboard or enjoy as a snack. |
| Zakusochniy | Russia | Cow | Soft | Milky | Similar to a Farmer's cheese, serve as a dessert with fresh berries or jams. |
| Zufi | Italy | Cow | Soft | Milky, fresh | Similar to ricotta. Use as a spread on breads or bagels with fruit or sliced meat. |
| 1924 | France | Cow | Semi Soft | Sweet, blue flavor | Natural rind, dense paste with blue vein throughout; sweet and rich with a balanced blue flavor. |