Muenster is an American imitation of the famous Munster cheese that's traditionally produced in France. This one is made from pasteurized cow's milk. Underneath its orange rind, the texture is smooth, supple, and elastic. This soft cheese has pungent aromas and savory flavors that range from mild to sharp.

American Provolone is an American type of Provolone cheese. The most famous Provolone cheeses are protected and come from Italy in two versions – dolce and piccante. The American version of provolone is unlike its Italian cousins – it’s usually aged for just two months, while the Italian piccante is usually aged for more than a year, and the dolce version is aged for at least 4 months before consumption.

Maytag Blue is an American blue cheese originating from just outside Newton, Iowa, on Maytag Dairy Farms. The cheese is made with Holstein cow's milk since 1941. It ripens for 6 months, and during the time it develops a texture that is dense and crumbly.

Pinconning is a traditional semi-hard American Colby-style cheese. It's named after Pinconning, Michigan, where it was first created by Dan Horn in 1915. The cheese is aged up to 120 months, giving Pinconning a special savory flavor. It's made from cow's milk and it's available in mild, medium mild, medium sharp, sharp, extra sharp, and super sharp (more than 7 years!) varieties.

Bayley Hazen Blue is an American blue cheese produced by Jasper Hill Farm in Greensboro, Vermont. The cheese is made from raw cow's milk and it has a natural rind. It's named after an old military road that was commisioned by George Washington.

Colby Jack or Cojack is an American cheese originating from Wisconsin. The cheese is a combination of Colby and Monterey Jack. It has a semi-soft, smooth texture and an appealing marbled visual appearance. Its flavor ranges from mild and sweet to sharp and tangy.

Monterey Jack is an American cheese made from cow's milk. It originates from Monterey in California, where it was first made by Spanish missionaries under the name queso blanco pais, but it was later taken from them by David Jack, who bought nearly all of Monterey in 1859 and renamed the cheese to Jack's Cheese, soon to be called Monterey Jack's Cheese.

Oregon Blue is an American blue cheese made from raw cow's milk. The cheese ages for a minimum of 90 days in Rogue Creamery's caves. The texture is firm and buttery, and the aromas are earthy and clean. The flavors are mellow, sweet, and buttery, with hints of cream.

Point Reyes Bay Blue is an American cheese hailing from California. The cheese is made from pasteurized cow's milk and it's left to age for 90 days. Underneath its natural rind, the texture is crumbly and creamy with blue-green veining running throughout the paste.