Reggianito

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  Dunlop cheese

  Dunlop is a mild cheese or 'sweet-milk cheese' from Dunlop in East Ayrshire, Scotland. It resembles a soft Cheddar cheese in texture. It fell out of popularity some time after the end of the Second World War, however it has now appreciated for its value in various recipes and for eating on its own...
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  Bleu de Gex

  Bleu de Gex (also Bleu du Haut-Jura or Bleu de Septmoncel) is a creamy, semi-soft blue cheese made from unpasteurized milk in the Jura region of France. During production, Penicillium glaucum mold is introduced and the unwashed curds are loosely packed. It is then aged for at least three weeks. To...
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  Leipäjuusto

  Juustoleipä (bread cheese) or Leipäjuusto, which is also known in English as Finnish squeaky cheese, is a fresh cheese traditionally made from cow's beestings, rich milk from a cow that has recently calved. Reindeer or even goat milk can also be used. Commercially available versions are typically...
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  Pierce Pt

  PIERCE PTSome of the best things in life are simply not available all the time. That's the case with Cowgirl Creamery's PIERCE PT, which is produced only in fall and winter. Made from organic whole milk from the Straus Family dairy, PIERCE PT is washed in a muscato wine and rolled in dried herbs...
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  Sardo cheese

  Sardo is a hard, grating cow's milk cheese that is similar to Pecorino Romano, although the latter is made from sheep's milk and is sharper. Sardo comes from Argentina, and is not to be confused with Pecorino Sardo, another Italian sheep's cheese. Sardo is traditionally coagulated by animal rennet...

• Basket cheese

  Basket is a cheese made from cow's milk available fresh or dry. Fresh basket has no salt taste, while dry basket is mildly salty. Basket cheese gets its name from the way it is formed (inside a basket).

• Panquehue

  Panquehue (Spanish pronunciation: [paŋˈkewe]) is a semi-soft Chilean cheese produced in the Andean Aconcagua region. It is one of the most popular cheeses in Chile, it is similar in taste to Tilsit and often has chives or red pepper flakes mixed in. In 2005, it became the first Chilean cheese...

• Bleu du Vercors-Sassenage

  Bleu du Vercors-Sassenage is a mild pasteurized natural rind cow's milk blue cheese originally produced by monks in the Rhône-Alpes region of France in the 14th century. Now made in the Dauphiné area, the cheese has been a protected Appellation d'Origine Contrôlée since 1998. As a requirement, the...

• Nökkelost cheese

  Nøkkelost (Norwegian: "key cheese"), also seen in Swedish spelling as Nökkelost and sometimes called kuminost (cumin cheese), is a Norwegian cheese flavored with cumin, caraway seeds and cloves. It is semi-hard, yellow, and made from cow's milk. It is made in the shape of wheels or blocks....

• Svecia

  (For SVECIA machines see Svecia screen printing machines. ) Svecia (or Sveciaost, ost meaning cheese,) is a Swedish cheese. It is a semi-hard cow's-milk cheese, with a creamy consistency, light yellow colour, small irregular holes, and a mildly acidic taste. It is produced in wax-covered cylinders...