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pressed cheeses ![click to hear : pressed cheeses click to hear : pressed cheeses](../../../images/speaker-vert.gif)
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.
Romano ![click to hear : Romano click to hear : Romano](../../../images/speaker-vert.gif)
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.
Parmesan ![click to hear : Parmesan click to hear : Parmesan](../../../images/speaker-vert.gif)
Strong-smelling Italian cheese with a grainy texture, sold in rounds or grated; it is a popular flavoring ingredient, especially for pasta dishes.
Gruyère ![click to hear : Gruyère click to hear : Gruyère](../../../images/speaker-vert.gif)
Swiss cheese with small holes called "e&eyes"e& and a medium-sweet taste; extensively used in cooking, either as is, grated or melted.
Emmenthal ![click to hear : Emmenthal click to hear : Emmenthal](../../../images/speaker-vert.gif)
Characterized by large holes, this mild Swiss cheese is very popular in fondues and au gratin dishes.
Raclette ![click to hear : Raclette click to hear : Raclette](../../../images/speaker-vert.gif)
Cheese specifically made to be used in a traditional eponymous dish that originated in the Valais region of Switzerland.
Jarlsberg ![click to hear : Jarlsberg click to hear : Jarlsberg](../../../images/speaker-vert.gif)
Norwegian cheese with large holes that has a characteristic nutty taste.