Parmigiano Reggiano (Italy) Hard, unpasturized cows milk, pressed, granular, piquant, slightly salty
Jarlsberg (Norway) Semi-firm, cows milk, pressed, sweeter and softer than Gruyere
Manchego (Spain) Firm, sheeps milk, natural rind, briny nuttiness
St. Andre (France) Soft, cows milk, bloomy rind, rich, creamy, sweet
Tomme de Savoie (France) Semi-firm, unpasturized cows milk, rustic, natural rind, peasant like
Aged Gouda (Holland) Hard, cows milk, pressed, sharp, molten honey
Hunstman (England) Semi-firm, cows milk, layers of Stilton and Double Gloucester
English Farmhouse Cheddar (England) Firm, cows milk, full deep flavor
Fourme D’Ambert (France) Semi-soft, cows milk, blue veined, sharp woodsy flavor
Stilton (England) Semi-firm, cows milk, natural rind, blue veined, crumbly, full and rich
Morbier (France) Semi-soft, unpasturized cows milk, morning and evening milk separated by ash, pungent aroma
Talegio (Italy) Soft, cows milk, washed rind, tart, salty, very cheesy aroma
Humboldt Fog (United States) Soft, goats milk, bloomy rind, creamy, light, earthy and layered with ash
Carre d’Berry (France) Soft, goats milk, fresh chevre, rolled in aromatic herbs and juniper berries
Petit Basque (France) Firm, sheeps milk, nutty, olivey and fruity
Banon (France) Soft, cow or goats milk, ripened, pronounced winey rustic flavor, wrapped in chestnut leaves
Fromager D’Affinois (France) Soft, cows milk, bloomy rind, slightly sweet and flawless
