"An assortment of international cheeses"
Since this photo has only the caption in the title above, we are left to play Name That Cheese. The ones in packaging help us out (Breakstone cottage cheese, Oka, Bel Paese), as do the ones with names printed on the rind (the biggest is called Cellasco). You can see the cheeses better if you view the photo large. Where is Parmigiano-Reggiano? Is it (or something like it) next to the pasta and the cheese grater? Where is fresh mozzarella and goat cheese? I'm not saying these things aren't there, I just can't identify them. But it seems possible that in the early 1960s, one didn't often find these items in the U.S. What else is missing?
What I like best in this photo are the little extra items planted among the cheeses. The papaya, of course, and the fondue dish. The open bottle of wine. And the garlic, back when garlic was almost taboo.
Craig Claiborne, ed., The New York Times Cookbook (New York: Harper & Row, 1961), p. 629
(food photography of yesteryear)