This is a hard cow's-milk cheese produced in the Appenzell region of northeast Switzerland. A herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavors and preserves the cheese while promoting the formation of a rind.

Mahón is sweet and fruity but at times slightly salty taste is due in part to the sea salt content in the grasses the cows eat. The rind is orange due to the rind being rubbed with butter, or oil, and paprika. As it reaches maturity it tends to have small holes and has some granularity.

Piave is a cow's milk cheese made in the Piave Region of Italy. The texture without holes that is straw-yellow in hue. It has a slightly sweet tasting flavor. Once fully aged, it becomes hard developing an intense, full-bodied flavor.

Valdeón was named best blue cheese a national competition in Spain. It's rich, creamy, mixed cow and goat's milk blue. Stronger than Stilton, but not the strongest.  The Valdeón wheel is wrapped in Sycamore leaves which adds to appearance and flavor.

Gruyère is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy, and complex. When fully aged it tends to have small holes and cracks which impart a slightly grainy mouthfeel.

Manchego has a firm and compact consistency and a buttery texture.  The cheese has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep’s milk.

Prima Donna is Dutch Gouda's younger counterpart. It's made from cow's milk cheese that is aged for one year. As compared an older Gouda, Prima Donna has a distinctly softer texture and a more subtle flavor. It has a sweet, nutty flavor with a caramel aftertaste.