“….a mild cow's-milk cheese with large regular holes, commonly referred to as ‘eyes’, that originates from Norway”

“….from an historical Duchy now spread over Belgium, Germany, and Netherlands, this cheese is known for its pungent odour”

“….a semi-hard cheese that originated in the Netherlands and is traditionally sold in spheres with a coat of red paraffin wax”

“….a traditional, semi-hard English cheese allowed to age for a long time; once made only with the milk of a particular breed of West Country cattle”

“….a blue cheese, made from unskimmed cow's milk; buttery or firm, crumbly and quite salty, with a ‘bite’ from its veining”

“….a Scottish cream cheese, made with cream-enriched milk, formed into a log shape and rolled in toasted pinhead oatmeal”

“….is a light yellow semi-hard smear-ripened cheese from East Prussia; a medium-firm texture with irregular holes or cracks”

“….a semi-hard cow's milk cheese from England; before maturing it is wrapped in nettle leaves to form an edible mouldy, rind”

“….a creamy, mild, semi-soft French cheese made from pasteurized cow's milk, originally made by Trappist monks”

“….is made from the milk of sheep and aged for between 60 days and two years; it has a firm and compact consistency and a buttery texture”

“….is produced  by Charles Martell and Son; the distinctive odour comes from the perry with which it is washed during its ripening”

“….is a soft goat’s cheese from France; it has a thin striped rind and after 2 weeks its crust grows blue mould changing its taste”

“….is a semi-hard  pale yellow cheese, made from cow's milk; the recipe  was created by Mexican Franciscan friars ”

“….is sweet but slightly salty, with a flavour that varies widely with age; it is often described as creamy and nutty when young ”

“….is a hard, light-coloured, crumbly cheese made from cow's milk; it has a mild taste, with a slightly sour tang”