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Ripened cheeses that are also cooked and pressed and contain less than 35% moisture; they usually have a firm compact texture and a hard rind.
Native to Rome, this dry granular cheese is made from cow, ewe or goat’s milk or a mixture of all three; it is mostly used in grated form.
Strong-smelling Italian cheese with a grainy texture, sold in rounds or grated; it is a popular flavoring ingredient, especially for pasta dishes.
Swiss cheese with small holes called "e&eyes"e& and a medium-sweet taste; extensively used in cooking, either as is, grated or melted.
Characterized by large holes, this mild Swiss cheese is very popular in fondues and au gratin dishes.
Cheese specifically made to be used in a traditional eponymous dish that originated in the Valais region of Switzerland.
Norwegian cheese with large holes that has a characteristic nutty taste.