Roquefort is a blue cheese made from sheep's milk in the caves of Roquefort-sur-Soulzon in southern France. It has a strong, tangy flavor and a crumbly texture, with blue veins running throughout.
Gouda is a Dutch cheese that comes in various ages, from young and mild to aged and sharp. It has a creamy texture and a slightly sweet or nutty flavor.
Manchego is a Spanish sheep's milk cheese originating from the La Mancha region. It has a firm texture and a distinctive flavor, ranging from mild to sharp, depending on the age.
Cheddar is a classic English cheese, known for its versatility. Artisanal cheddars can vary widely in flavor, texture, and aging, from crumbly and sharp to smooth and mild.
Parmigiano-Reggiano, often referred to as Parmesan, is an Italian cheese produced in the provinces of Parma, Reggio Emilia, Modena, and parts of Bologna and Mantua. It's a hard, granular cheese with a rich, nutty flavor.
Brie is a soft, creamy French cheese with a white, edible rind. It has a mild, buttery flavor and a smooth texture. Artisanal versions may have variations in flavor and texture.
Gruyère is a Swiss cheese known for its sweet and nutty flavor. It has a firm, dense texture and is often used in fondues and gratins.
Camembert is a soft, creamy cheese with a bloomy rind. It has a rich, earthy flavor that becomes more pronounced as it ages. Artisanal Camembert is often made using traditional methods.