A ripened hard cheese in conformity with the General Standard for Cheese.
A generic name for several varieties of cheese. It is an American version of the Swiss Emmental and is known for being a shiny, pale yellow colour.
A semi-soft, cow's milk cheese that has an open texture and a spicy taste.
A hard, gritty texture and is fruity and nutty in taste.
Fresh, white, soft or semisoft cheese of Greece, originally made exclusively from goat's or sheep's milk but in modern times containing cow's milk.
A veined PDO Italian blue cheese, made from unskimmed cow's milk.
A plastic or stretched-curd cheese.
A creamy, ivory-coloured interior and downy white surface, resembling that of Brie.
A smooth, semihard cheese made from cow's milk.
A white, bloomy rind of penicillium candidum mold, with a soft, creamy interior.
An aromatic and caramel-like flavor combined with its dense and springy texture.