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

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

A French cheese from the Jura Massif region, known for its complex nutty flavor and pale creamy color.

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

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

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

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

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

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

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

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

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