Bleu d’Auvergne (French: [blø dovɛʁɲ]) is a French blue cheese, named for its place of origin in the Auvergne region of south-central France. It is made from cow’s milk, and is one of the cheeses granted the Appellation d’origine contrôlée from the French government.- Wikipedia
Gruyère is a hard yellow cheese, named after the town of Gruyères in Switzerland, and originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne.
A kind of rich, soft, creamy cheese with a whitish rind, originally made near Camembert in Normandy.
Cheese made from goat’s milk
Teleme is an American semi-soft cheese originating from the San Francisco Bay Area in California. Teleme cheese was invented by Serafino Iacono before World War II. The first manufacturing facility was in Tomales, California. The name of the company that made the cheese was New Sonoma Creamery.
A flat round cheese with a yellow rind, originally made in the town of Gouda in the Netherlands.
Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, blue-grey, blue-green, or blue-brown mold and carries a distinct smell, either from that or various specially cultivated bacteria.