Mozzarella di bufala Campana is a fresh cheese that deserves to be simply savored with oil, tomatoes and basil.

The cumin in the Gouda épicé brings a little spice to the recipe of this Dutch's classic.

It seems that the Charbonnier gallois worked wonders served in a sandwich of roast beef and mustard.

The Fontina is used for Fonduta, a classic dishe from Aosta Valley. The people of the region add white truffles.

The Brunet is a creamy Italian cheese produced with goat milk.