Cheese is usually made with with cow's milk, although it can be made with the milk of goats, sheep and buffalo. To make cheese, rennet is added to the milk to solidify the mixture. Rennet is an enzyme extracted from cow stomachs. Mild cheeses tend to mature for a short period of time and have subtle scents and flavors.
Emmental is produced mainly in Switzerland, although varieties are also made in other European countries. In the United States, it is sometimes referred to as "Swiss cheese." Emmental has a mild, almost nutty flavor. It is made from cow's milk and is distinctive for its large holes. A common sandwich filling, it can also be used on cheeseburgers.
Leicester or "Red Leicester" is a hard cheese with a flaky texture and a thick, hard rind. It is made in England and has a deep, orange color due to the natural dye, annatto. Leicester often pairs well with fruit and beer. It is usually matured for a short period of time and its flavor is mild and slightly sour.
Doux de Montagne
Doux de Montagne is a French, semi-soft cheese. It originates in the mountainous Monts du Velay region and is made from cows' milk. The cheese is coated in brown wax and formed to resemble a cottage loaf. Doux de Montagne is a full-fat cheese, with a mild, fruity taste.
Bel Paese originates in the Lombardy region of Italy. It is a semi-soft cheese with a mild flavor and aroma. The cheese is sold in small discs and can be used as a substitute for mozzarella.
Cream Havarti is a semi-soft cheese from Denmark. Made from cows' milk, it is pale in color and contains small holes. The original Cream Havarti is mild and buttery in taste. Cream Havarti can also be found in a variety of flavors such as garlic and herb.