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Bottom left hand side triangle shaped with the front bit cut off is called Brie, a soft cows' milk cheese originating in France. It can be served in sandwiches, pastry or even as part of a cheese spread with crackers and wine. Sitting on top is Creamy Blue Cheese also originating in France. It can be made out of cows' or even goats' milk. Blue cheese can be eaten by itself or can be crumbled or melted over food. Next to it is Camembert, which is a soft, creamy, surface-ripened cows' milk cheese made in Camembert, Normandy in Northern France. Camembert can be used in many dishes but it's mostly eaten uncooked on bread or with wine or meat. Below is a block of Gruyère, which is a hard yellow cheese, named after the town of Gruyères in Switzerland. It can be used for baking, fondue or grated over salads and pasta dishes. It's best known to be used in French Onion Soup. Behind is a small block of Chevrier which is Goats' cheese and is usually served with bread, fruit and wine. Next to it is another block of Gruyère cheese, which is aged longer than the other.