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Danbo
Danbo, a popular Danish cow's milk cheese, is rectangular with a smooth yellow rind [sometimes it's covered in red wax]. It has a pale, elastic interior with a few small holes, and the ripening period takes six weeks to five months.

Delft Blue
Also known as Blue de Graven, this cow’s milk cheese is rich and creamy with a buttery mellow taste and a clean finish. “Delft” has a nice underlying sweetness and is not at all salty. Not only is this cheese delicious, the attractive blue veins intermingle in the milky whiteness resembling the lovely blue and white Delftware, as if it were broken and put back together again.

Devon Oke
Aade in OKEhampton, Devon, it is a mature Curworthy. This cheese together with its stablemates, Curworthy & Belstone, are made to a 17th century recipe from the farms own herd of Fresian cows. They are slightly sweet with a buttery flavour.

 

Dorset Blue Vinny
Full flavoured cheese made by Mike Davies from the hand skimmed milk of his dairy herd at Woodbridge Farm near Sturminster Newton, Dorset. It is classed as a medium fat cheese and is the only genuine Blue Vinny. It is also possibly the only blue cheese in Britain made from unpasteurised milk.

 

Edam
The most famous Dutch cheese, Edam, is made with partially-skimmed cow's milk, and is meant to be eaten within weeks of its creation, while it's still smooth. Pasteurized milk is heated and bacteria is added to increase the acidity level. Liquid rennet is added to create curd, and the curd is cut into tiny pieces, then heated, drained, molded and pressed. After the cheese is salted, it ripens and is exported wrapped in red wax.

 

Esrom
Esrom is another Danish cheese that is made from cow's milk. Rectangular with a smooth, pale yellow color and a buttery texture, Esrom has a greasy, yellow-brown rind. It is semi soft and has a mild, pleasant taste. Some Esroms contain garlic, onion or pepper.

 

 

Feta
Soft, crumbly and white, and salty, Feta originated in the Balkan Islands and is usually made with goat or sheep's milk in Greece. Shaped into large blocks, sliced into wedges, and then transferred to huge wooden barrels, Feta is saturated in brine (salt water) to stop the ripening process. You can soak Feta in cold water or milk before serving to decrease the salt and restore the natural flavors.

Fleur-de-Teche
According to Chetimaches Indian legend, Louisiana's Bayou Teche was formed when a snake, miles in length, battled with the tribe. The snake was killed in the battle, and as its great body broadened and curved, it sunk into the damp mud of the swampland. Later, as water flowed through this channel, Bayou Teche was formed. Fleur-de-Teche, a triple cream cow's milk cheese, honors this legend. The vegetable ash "snakes" through the buttery, creamy interior of this soft rind cheese.

 

Fleur-de-Lis
This triple cream Guernsey milk blend is characterized by a slightly firm rind, and a wonderful buttery, creamy interior. This cheese is named after the symbol of France, the founder of Louisiana.

 

Fourme d'Ambert
This AOC (name controlled) creamy blue cheese is a lovely French treasure with a cylindrical shape. Fourme d'Ambert is high in moisture and compact in texture, so the blue mould does not spread in veins like other Blues, rather it forms in distinct, disconnected pockets. Compared to Blue Stilton, it is much creamier and therefore less crumbly. Fourme d'Ambert is cave-aged for a minimum of two months, made from raw cow’s milk and has a tremendous, creamy, full-bodied flavor.