Cotswold, produced by Long Clawson Dairy since the 1970s, is a blended British cheese combining Double Gloucester with onions and chives. It features an orange color from annatto, a creamy texture, and a savory, umami-rich flavor. Made with pasteurized cow’s milk and microbial rennet, it is vegetarian and gluten-free. The cheese balances technical, flavor, and safety challenges associated with blended cheeses. Primarily marketed as “Pub Cheese,” it pairs best with British ales, is suitable for various culinary uses, and is sold as wedges or wheels. Its branding is trademarked, ensuring commercial distinction.

Cello Creamy Dill Rubbed Fontal, produced by Schuman Cheese in Wisconsin, is a semi-soft artisan cheese inspired by Italian Fontal but distinct from the PDO Fontina Val d’Aosta. Made from pasteurized, rBGH-free cow’s milk using microbial enzymes, it features a hand-rubbed rind of dehydrated dill, garlic, and onion, aged 60 days to develop a mild, creamy, and flavorful profile with high meltability. The edible rind enhances taste, and the cheese suits keto, vegetarian, and gluten-free diets. Marketed as an accessible, flavor-forward specialty cheese, it combines tradition with American innovation for versatile culinary uses and broad consumer appeal.

Kerrygold Dubliner with Irish Stout is a re-formed hard cheese produced by Carbery Group in Ireland, combining mature Dubliner cheese and Irish Stout. It features a unique sweet, nutty flavor developed by *Lactobacillus helveticus*, with calcium lactate crystals providing a crunchy texture. Made from pasteurized milk of grass-fed cows, it is infused with stout’s roasted barley notes, resulting in a marbled appearance. The cheese is suitable for vegetarians but contains gluten due to the stout. Its crumbly texture and complex flavor profile suit gourmet consumers and pair well with stout beers, ales, and select wines.

Rocking W Garlic & Chive Jack is a Farmstead Artisan Monterey Jack cheese from Webb Dairy in Olathe, Colorado, made from pasteurized whole cow's milk and vegetable rennet. The milk is processed within 24 hours of milking, ensuring freshness and quality. The semi-soft, high-moisture cheese features a creamy yet slightly crumbly texture with a mild, buttery Jack flavor enhanced by natural garlic and chives. Aged 1-3 months, it is produced on a closed-loop family farm that grows cow feed on-site. The cheese pairs well with rosé, Merlot, wheat IPA, and serves in crackers, quesadillas, mashed potatoes, and soups.

The Maple Leaf Cheese Cooperative’s Habanero Monterey Jack combines traditional Wisconsin cheesemaking with modern heat trends, using high-quality, pasteurized rBST-free milk and microbial enzymes to create a semi-soft, creamy Monterey Jack base infused with potent habanero peppers (100,000-350,000 SHU). Its production follows stringent FDA standards, ensuring balanced fat and moisture content. The cheese delivers a fruity, floral flavor preceding a slow-building, intense heat, mitigated by the dairy’s casein. It is vegetarian-friendly, keto-compatible, and gluten-free. Award-winning and artisan-crafted, it suits culinary uses requiring meltability and pairs well with semi-dry Riesling, IPA, and sweet accompaniments.

The Maple Leaf Cheese Cooperative Pepper Jack is a high-quality, artisanal semi-soft cheese from Monroe, Wisconsin, with a century-old cooperative heritage. Made from locally sourced, pasteurized, rBST-free cow milk, it features a washed-curd process maintaining high moisture and mild acidity. Fresh jalapeño peppers infuse uniform, lipophilic heat throughout the cheese. Master Cheesemakers ensured technical precision until a 2020 crisis closed the original plant, leading to bankruptcy and co-packing production elsewhere, altering its terroir. The cheese’s flavor is creamy with delayed heat, suitable for melting and pairing with off-dry Riesling or lager. It exemplifies complex dairy science and resilient traditional craftsmanship.

Red Dragon, originally named Y Fenni, is a Welsh-origin blended Cheddar cheese incorporating ale and wholegrain mustard, created by Abergavenny Fine Foods. Now owned by Somerdale International, production shifted to Joseph Heler in Cheshire, England, due to lack of PDO/PGI status allowing relocation. Made from pasteurized cow’s milk (likely Holstein-Friesian), it uses vegetarian microbial rennet and ages for three months to balance flavor and texture. Its red wax coating and branding reference the Welsh red dragon. The cheese features a firm, creamy texture with mustard seed crunch, a flavor blend of fat, salt, heat, umami, and pairs well with bold red wines and ales.

The Cello Smoky Pepper Rubbed Fontal is a semi-soft, American artisan cheese produced by Schuman Cheese at Lake Country Dairy, Wisconsin. Unlike traditional Italian Fontina PDO cheeses, this pasteurized "Fontal" cheese uses microbial rennet and commercial cultures, resulting in a milder, sweeter, acidic profile optimized for meltability and spice rub integration. The 60-day aged cheese features a peppercorn, paprika, and savory spice rub that enhances flavor, preservation, and sensory impact. It has won multiple awards, suits ketogenic, gluten-free, and vegetarian diets, and is prized for its meltability and bold flavor, ideal for culinary uses and pairing with wines and beers.

Tomato Basil Jack by Rocking W Cheese is a semi-soft, flavored farmstead cheese produced in Olathe, Colorado, from pasteurized whole cow’s milk and vegetable rennet, making it vegetarian-friendly. It features a creamy texture with sun-dried tomatoes and fresh basil added before pressing, aged 1-3 months to preserve mild, zesty flavors. High moisture (40-44%) contributes to its pliability and excellent melting. Produced on-site with milk from the Webb family’s own herd, the cheese expresses local terroir. It pairs well with wines like Sangiovese and Sauvignon Blanc, and beers like American Pale Ale and Witbier.

Truffello by MouCo Cheese Company is a soft-ripened, Camembert-style cheese from Northern Colorado made exclusively with locally sourced, pasteurized cow's milk. It features traditional veal rennet coagulation and black truffle inclusions (*Tuber aestivum*). Aged 4-12 weeks with a bloomy rind of *Penicillium camemberti*, it has a moist, velvety texture and an earthy, buttery, truffle-rich flavor evolving from lactic tang to intense umami. MouCo emphasizes precise milk handling, hyper-local sourcing, and energy-efficient HTST pasteurization. Recommended pairings include Prosecco, Pinot Noir, and dark beers like Odell's Cutthroat Porter. Truffello is celebrated for its craftsmanship and awards.

Wensleydale Orange and Chocolate by Somerdale is a dessert cheese from North Yorkshire, England, blending authentic, young, crumbly Wensleydale with milk chocolate chips and candied orange peel. Produced by Somerdale, a cheese curator and blender, it’s vegetarian-friendly, gluten-free, and made with pasteurized cow’s milk. With a bright, lactic, honeyed base and sweet, citrus-chocolate notes, it’s best served at room temperature as a “sweet treat.” Store in cheese paper, not plastic, and cut into chunky pieces. It's rooted in historic tradition but offers a modern, festive twist, ideal for after-dinner cheese boards.

Murray’s Wensleydale with Cranberries is an English cheese from Wensleydale Creamery, North Yorkshire, with Protected Geographical Indication status. Introduced in 1996, it features a fresh, crumbly yet creamy texture made from pasteurized cow's milk and vegetarian microbial rennet. The cheese balances lactic acidity with honeyed undertones and tart cranberries. It is aged about three weeks, has high moisture content, and is prized for its open, friable texture. Pairings include port, fruity white wines, wheat beers, and fruitcake. Spoilage signs are yeast, mold, sliminess, or ammonia. Its popularity was boosted by "Wallace & Gromit."

Somerdale White Stilton with Apricot is a British blended dessert cheese combining young, crumbly White Stilton (PDO-certified) with ~20% dried apricots. Made by Long Clawson Dairy and exported globally by Somerdale International, it balances acidity, sweetness (fructose), and moisture to prevent spoilage and browning (using sulphur dioxide). The cheese features a crumbly, high-moisture, acidic body with distinct apricot inclusions. Its legal status requires labeling as "White Stilton® Cheese with Apricots" due to additive fruit. The product has a five-month shelf life, is pasteurized, vegetarian, and targets consumers seeking a mild, sweet-savory cheese alternative, with growing global market appeal.

Somerdale White Stilton with Blueberries is a blended British PDO cheese made from pasteurized cow's milk in Leicestershire by Long Clawson Dairy. It differs from traditional Blue Stilton by excluding Penicillium roqueforti mold and piercing, resulting in a mild, crumbly white cheese infused with sweetened dehydrated blueberries to balance water activity and texture. Sold young at 3–4 weeks, it offers a fresh, acidic flavor with fruity sweetness. It suits vegetarians, is gluten-free, and pairs well with Tawny Port, dessert wines, and certain beers. Proper refrigeration is essential due to its high moisture and sugar content.