Romano 
Native to Rome, this dry granular cheese is made from cow, ewe or goat’s milk or a mixture of all three; it is mostly used in grated form.
Parmesan
Strong-smelling Italian cheese with a grainy texture, sold in rounds or grated; it is a popular flavoring ingredient, especially for pasta dishes.
Gruyère
Swiss cheese with small holes called "eyes" and a medium-sweet taste; extensively used in cooking, either as is, grated or melted.
Emmenthal
Characterized by large holes, this mild Swiss cheese is very popular in fondues and au gratin dishes.
Raclette
Cheese specifically made to be used in a traditional eponymous dish that originated in the Valais region of Switzerland.
Jarlsberg
Norwegian cheese with large holes that has a characteristic nutty taste.
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