from
The Cheese Primer
, by Steven Jenkins
Afuega l'Pita from Asturias, Spain
Appleby's Cheshire, Cheshire, England
Beaufort, Savoie, France
Brie de Meaux au lait cru, Île-de-France, France
Brindamour, Corsica, France
Cabrales, Asturias, Spain
Coach Farm Green Peppercorn Pyramid, New York, US
Comté, Franche-Comté, France
Croghan, County Wexford, Ireland
Crottin de Chavignol, Berry France
Epoisses de Bourgogne, Burgundy, France
Fontin d'Aosta, Aosta, Italy
Gorgonzola, Lombardy, Italy
Gubbeen, County Cork, Ireland
Hubbardston Blue, Massachusetts, US
Keen's Cheddar, Somerset, England
Kirkham's Farmhouse Lancashire, Lancashire England
Laguiole, Rouergue, France
Langres, Champagne, Burgundy, France
Major Farm Vermont Shepherd Cheese, Vermont, US
Mendip, Somerset, England
Milleens, County Cork, Ireland
Montgomery's Cheddar, Somerset, England
Munster, Alsace, France
Parmigiano-Reggiano, Emilia-Romagna, Italy
Pecorino dell'Umbria and Pecorino Toscano, Unbria, Tuscany, Italy
Peluso's Teleme, California, US
Pico Chèvre au lait cru, Perigord, France
Reblochon, Savoie, France
Saint-Marcellin, Dauphiné, France
Sally Jackson's Sheep Cheese, Washington, US
Taleggio, Lombardy, Italy
Tomme d'Arles, also called Poivre d'Ane, Provence, France
Vacherin du Haut-Doubs, Franche-Comté, France
Vacherin Mont d'Or, Vaud, Switzerland
Vella Bear Flag Dry Jack, California, US
Véritable Camembert de Normandie au lait cru, Normandy, France
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