| 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 | Semi Firm | Robust and salty flavor | Pair with Sauvignon Blanc, Muscato, Blush wine. |
| 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. |