Cheese

Hard cheese made from sheep milk

Cow milk, texture soft

Cow milk

Spicy, nutty, strong

Bresse

Normandy

Cow milk

"wisp of love" Raw sheep milk

Cow milk, soft

Made out of sheep or cow milk, originally produced in Sicily. Caciocavallo cheese is shaped like a tear-drop and is similar in taste to the aged Southern Italian Provolone cheese, with a hard edible rind.

From cow milk, texture is smooth & rich, tastes spicy & slightly sweet-sour

Soft mould ripened creamy cheese from Normandy

Auvergne; taste of hazelnut and fresh milk

Lorraine

Goat or sheep milk

Originally made in Cheddar, Somerset. Takes up more than half of the British cheese market

Soft crumbly white cheese with a salty tang.

Goat milk

Colby cheese is a cow milk cheese. It was originally called Colby "Swiss" Cheddar. Joseph F. Steinwand in 1874 developed a new type of cheese at his father's cheese factory near Colby, Wisconsin, USA. The cheese was named after the village. An 1898 issue of the "Colby Phonograph" noted that "A merchant in Phillips gives as one of the 13 reasons why people should trade with him, that he sells the genuine Steinwand Colby Cheese."

Originally made from goat milk but now cow milk is preferred

Not a deep purple cheese.

Sheep milk, hard

Sheep or cow milk, soft

Cow milk, soft & creamy

Pasteurised cow milk

Cow milk

Whey from goat milk

Unskimmed cow milk

Cow milk

Unpasteurised cow milk

It is traditionally made from a mixture of goat and sheep milk

Cow milk, creamy, semi-soft

Jarlsberg cheese is a mild, Swiss Emmentaler-style, cow milk cheese

Cow or reindeer milk, sometimes goat milk.

A hard cheese made from sheep milk or sometimes camel milk.

Cow milk

Known locally as Tasty.

Sheep or goat milk, eaten young, almost liquid

Cow milk, creamy, semi-hard cheese

Pasteurised cow milk

Normandy; a soft, strong cheese

Sheep milk, is matured for up to 6-12 months

Sheep milk, hard

Unpasteurized water buffalo milk

Fresh pasteurized or unpasteurized cow milk

Whey from cow milk

Also spelled Mizithra. Sheep or goat milk, texture is soft. The aged variety is known as Xinomyzithra.

Mixture of cow and sheep milk, has a sweet flavour.

Unpasterized sheep milk, semi-hard.

Partly skimmed raw cow milk

A sharp hard cheese from sheep milk.

From cow milk, the rind is slighty sticky and wrinkled. Produced by Peter Curtis & Rosalia (Rose) Lambert at their Hunter Valley Cheese Company. It usually has a square shape and the rind is slightly sticky and wrinkled. Polkolbin is quite similar to French Pont l'Eveque and the taste of the cheese is sharp and spicy. It is used as a table cheese and for grilling.

Normandy; soft, medium herb-flavored

Brittany

A white semi-soft cheese made from carabao milk. Wrapped in a banana leaf sometimes

Made with red wine.

Is made from milk produced by cows which are pasture feed

Creamy cheese made of cow milk

Whey

Sheep milk

Scamorza is a plastic curd cheese typical of Southern Italy. Plastic curd cheeses, also known as pulled curd cheeses or pasta filata, are stretched and pulled like taffy before molding. This process yields a cheese with a springy, elastic consistency that is good for cooking—like mozzarella. In fact, scamorza tastes like a cross between mozzarella and caciocavallo.

Made from unpasteurized cow milk, slightly sour & salty

Originally made from goat milk, it can be sheep milk, cow milk, or a mixture. Slightly grainy, a fresh lemony taste

Known as the 'King of Cheeses'.

Sheep milk or sometimes cow milk, cheese matures for one month in a bath of salt & whey

Sheep milk, soft. Vegetable rennet is used to curdle the milk

A braided Mozzarella-like Italian cheese.

Cow milk, creamy

The favourite of Wallace in Wallace & Gromit.

Unlike other bovines, yaks grunt rather than moo.