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A Danish cheese known for its creamy consistency and gentle tang in taste; often comes with various herbs and spices incorporated.

A hard yellow Swiss cheese, sweet but slightly salty, with a flavor that varies widely with age; known for its use in fondue.

A soft French cheese from the Île-de-France region, known for its creamy interior and white mold rind.

Originally from Greece, this brined white cheese is made traditionally from sheep's or goat's milk and has a tangy and salty taste.

Normandy, France is the birthplace of this soft, creamy cheese with a distinctive bloomy rind and mushroom-like flavor.

A hard, salty Italian cheese, made of sheep's milk originally from the Lazio region, with a sharp flavor.

An English cheese with Protected Designation of Origin status, this blue cheese is rich, creamy, and crumbly.

A creamy and crumbly cheese from England, one of the few British cheeses granted the status of a Protected Designation of Origin by the European Commission.

Aged in the Combalou caves of France with a distinctive blue veining and a tangy, crumbly texture.

Originating from the English village of Cheddar in Somerset, this cheese is known for its sharpness and firm texture, and can be aged up to several years.

A hard, granular cheese from Parma, Reggio Emilia, Modena, and parts of Bologna and Mantova, with a rich, nutty flavor and a gritty texture.

Made from the milk of Manchega sheep, this cheese hails from the La Mancha region of Spain and offers a firm and buttery taste.

An Italian wash-rind cheese with a strong aroma and fruity tang, originating from the Val Taleggio region.

Named after the Dutch city of Gouda, not directly implying origin, and often features a rich, caramel-sweetness and buttery texture.