The name and the size of Hessen Handkäse are both derived from its traditional manufacturing method, in which the cheese was molded by hand. Handkäse is a German regional sour milk cheese produced in Frankfurt Rhine-Main and Rheinhessen.

It has a fat content of less than 1% and an impressive protein content of 25%. Hessen Handkäse is a delicious cheese with quite a pungent aroma, and it is usually served sprinkled with caraway seeds and topped with sliced onions. Traditionally, this cheese is served either plain or as 'Hessen Handkäse mit Musik', seasoned with salt and pepper and marinated with onions in oil and vinegar, occasionally with some water or a dash of cider or wine added to the marinade.

Harzer is a German cheese made from cow's milk. It hails from the Harz mountain region, hence the name. The cheese ripens for a few days up to a week before it's ready for consumption. It contains only 1% fat, which is why it's often used in the world of sport and fitness.

Harzer has a strong and pungent aroma, it is often flavored with caraway, and it is usually shaped into small or long logs which are typically wrapped in cellophane before being sold. There are two types of Harzer – one is smeared with yellow bacteria, and the other one with red bacteria, in a version that is spicier than the yellow variety.

Schabziger is a traditional cheese produced in Glarus. It dates as far back as the 8th century when it was made in a monastery. The cheese is also Switzerland's oldest protected brand – in 1463, there was a council meeting and the locals had decided that the cheese should be stamped with a seal representing its authenticity – and the same seal is still being stamped on Schabziger today.

This lime-green, zero-fat cheese is made from cow's milk and the skimmed milk curds are aged for 8 weeks, after which they're ground and combined with ground fenugreek seeds. The cheese is then pressed into a small cone called stockli, which is wrapped in silver foil. 

Tyrolean grey cheese is a variety of sour cow's milk cheese, traditionally made on lush Austrian pastures from skimmed milk which was previously left to curdle for several days. This cheese is extremely low in fat, it has a thin crackled rind and a crumbly texture.

Named after the grey colored mold which emerges on the surface right after maturation, Tiroler Graukäse exudes a strong, pungent aroma. It is typically crumbled over buttered wholemeal bread, but it is also an essential ingredient in many traditional Tyrolean dishes such as nettle soup with Kaspressknödeln, a variety of cheese dumplings, or Zillertal donuts. 

Originating from the Val-Dieu Abbey in Belgium, Bouquet des Moines is a semi-soft cheese made from pasteurized cow’s milk. Underneath its bloomy white rind, it hides a delicately creamy texture. The cheese is characterized by its unusual shape, similar to an upside-down flower pot, and during the maturation period, it gradually ripens towards its center.

It can be consumed melted, grilled, or as it is from a cheese platter.

Klenovecký syrec is a semi-hard cheese made from unpasteurized sheep's or cow's high-quality milk, produced in the mountainous Gemer-Malohont region in the Slovak Republic since 1850. The cheese can be either smoked or unsmoked and can be made in shepherd's huts, on a farm or at dairies using the industrial process.

On the exterior, particularly on the surface, it has an embossed four-leaf clover for decoration, and its soft rind can be colored green using wood ash. The cheese must weigh between one and four kilograms. On the interior, it is white to pale yellow, with a soft, elastic texture with tiny holes that appear once the cheese is sliced. 

Mondseer is an Austrian cheese made from pasteurized cow’s milk. It originates from the town of Mondsee, hence the name. This semi-hard cheese has a pale yellow color, and its rind is washed, while the texture of the cheese is firm, smooth, open, and creamy.

It has a strong aroma and its flavor can be described as sweet, spicy, and slightly acidic or sour due to the infusion of red cultures and salt water. Mondseer is quite popular in Austrian cuisine, and it is recommended to use it in au gratin dishes and cheese salads.

Bjelovarski kvargl is a traditional, handmade Croatian cheese hailing from the Bjelovar-Bilogora County. The cheese is made from drained cow's milk that's mixed with salt, paprika, and sometimes garlic. It's then shaped into pointed cones (more pointed than similar cheese Prgica and Turoš) which are subsequently dried and smoked.

The smoking and drying process extends kvargl's shelf life. The texture is dense, firm, and dry. When sliced, a pinkish color with white grains is clearly visible on the cross-section. There is a pronounced aroma of paprika and smoke, while the flavors are mildly acidic and slightly piquant.

Although romadur is nowadays considered a German cheese, some believe that it originated in Belgium and was brought over to Germany in the 1830s. Regardless of the origin, today it is considered a specialty of Bavaria. This soft cheese is made from raw cow’s milk, and it is usually shaped into small, rectangular logs.

During the aging period (anywhere from 8-10 days) it is regularly washed in salt water, a process that gives the cheese its characteristical reddish-brown rind. Romadur also has a strong, spicy aroma and a distinctive flavor that ranges from mild to slightly tangy.