Emmental (pronounced "EM-en-tall") is a type of Swiss cheese made from whole cow's milk. Because this medium-hard cheese takes its name from its homeland in Switzerland, you might see its name as Emmenthal in recipes and more modern cookbooks, or as Emmentaler or Emmenthaler.
Feta (Greek: φέτα, féta, "slice") is a brined curd white cheese made in Greece from sheep's milk or from a mixture of sheep and goat's milk. Similar brined white cheeses are often made partly or wholly of cow's milk, and they are sometimes also called feta. It is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture.
Monterey Jack earns the rightful position as a true “American” cheese since it originated in the Mexican Franciscan friars of Monterey, California. Around the 1700s, these monasteries around the Monterey region were making a semi-firm, creamy, mild flavoured cheese from cow’s milk which they aged for a little period.
Roquefort (US: / ˈ r oʊ k f ər t / or UK: / r ɒ k ˈ f ɔː /; French: [ʁɔk.fɔʁ]; from Occitan ròcafòrt Occitan pronunciation: [ˌrɔkɔˈfɔrt]) is a sheep milk cheese from the south of France, and together with Bleu d'Auvergne, Stilton, and Gorgonzola is one of the world's best known blue cheeses.
Taleggio is a smear-ripened Italian cheese named after the caves of Val Taleggio. It’s one of the oldest soft cheeses produced in every autumn and winter. During cheese making, the acidic milk is brought to the lab, and kept on the wood shelves in the chambers as well in caves according to tradition.