Question: Bowland cheese mixes apple, sultana and cinnamon with a type of cheese which has how many distinct varieties?

Context paragraphs:
Cinnamon roll: A cinnamon roll (also cinnamon bun, cinnamon swirl, cinnamon Danish, and cinnamon snail) is a sweet roll served commonly in Northern Europe and North America.  In Denmark, it is the most common form of wienerbrød ('Vienna Bread') and is known as "Kanelsnegl"; 'cinnamon snail'.  In North America, its common use is as breakfast or dessert.  Its main ingredients are flour, cinnamon, sugar, and butter, which provide a robust and sweet flavor.  In some places, it is eaten as a breakfast food and is served with cream cheese or icing.

List of American cheeses: This is a list of cheeses typical of the United States.  Types of cheese are included; brand names are only included if they apply to a distinct variety of cheese.  Many additional European-type cheeses are also made in the United States, such as Brie, Cheddar, Gouda, mozzarella and provolone.  Also, many local dairies throughout the country produce artisan cheeses and other more localized flavors.  (The term "American cheese" is also sometimes misunderstood outside the United States to refer to processed cheese products.)  Many American cheese varieties are related to European cheeses, with slightly different recipes, and with European-sounding names, such as Swiss cheese, which is not normally found or produced in Switzerland.  Almost half of the cheese produced in the United States comes from Wisconsin and California.

Grated cheese: Grated cheese is a type of cheese that has gone through the process of being grated.  Typically, aged hard cheeses are used for this purpose.  A hand grater can be used to manually grate the cheese, or cheese can be bought already grated.  Commercially produced grated cheeses are often blends of more than one variety of cheese, such as Pecorino and Parmesan.  Grated cheese and shredded cheese are not the same thing.  Grated cheese is much finer than shredded cheese and reacts differently in recipes or application to cooked foods.

Swiss Cheese Union: The Swiss Cheese Union (German: "Schweizer Käseunion AG" , ] ) was a marketing and trading organization in Switzerland, which from 1914 to 1999 served as a cartel to control cheese production.  To this end, the Swiss Cheese Union mandated production be limited to only 3 varieties: Gruyere, Emmental, and Sbrinz, and bought the entire production and distribution of cheese at prices set by the Swiss Federal Council.  It also coordinated the national and international marketing for these three varieties of cheese.

Weisslacker: Weisslacker (German for "whitewashed" due to the rind color), also known as bierkäse and beer cheese, is a type of cow's milk cheese that originated in Germany, but is now known worldwide.  Also produced in the United States, mostly in Wisconsin, it is a pungent and salted surface-ripened cheese that starts out much like brick cheese.  It ripens for seven months in highly humid conditions and is related to Limburger cheese, and has a similarly powerful smell, but paradoxically mild taste.  Connoisseurs of this delicacy often take it with beer (sometimes dipping the cheese directly in their drinks), hence the name.  Many find it too overpowering to serve with wine.  This cheese is also served on small slices of rye or pumpernickel bread often with some sliced onion.  It is a common item on pub and restaurant menus in the Czech Republic, the country with the highest per-capita beer consumption in the world.  This cheese is a common ingredient in various breads, soups, and dips.

Lancashire cheese: Lancashire is an English cow's-milk cheese from the county of Lancashire.  There are three distinct varieties of Lancashire cheese.  Young "Creamy Lancashire" and mature "Tasty Lancashire" are produced by a traditional method, whereas "Crumbly Lancashire" (more commonly known as "Lancashire Crumbly" within Lancashire) is a more recent creation suitable for mass production.

Bowland cheese: Bowland cheese is a type of Lancashire cheese, with the cheese having been mixed with apple, sultana and cinnamon prior to setting.  It is named after the Forest of Bowland, which is situated in the east of Lancashire in England.

Granular cheese: Granular cheese, also known as stirred curd cheese and hard cheese, is a type of cheese produced by repeatedly stirring and draining a mixture of curd and whey.  It can refer to a wide variety of cheeses, including the grana cheeses such as Parmigiano-Reggiano "(at right)" and various others.  Many types are commonly used in the production of processed cheese, especially American cheese, which by law must consist of Cheddar cheese, Colby cheese, cheese curd, or granular cheese.

Swiss cheese: Swiss cheese is a generic name in North America for several related varieties of cheese, mainly of North American manufacture, which resemble Emmental cheese, a yellow, medium-hard cheese that originated in the area around Emmental, in Switzerland.  Some types of Swiss cheese have a distinctive appearance, as the blocks of the cheese are riddled with holes known as "eyes".  Swiss cheese without eyes is known as "blind".  (The term is applied to cheeses of this style made outside Switzerland, such as Jarlsberg cheese, which originates in Norway).

Velveeta: Velveeta is the brand name of a processed cheese product having a taste that is identified as a type of American cheese, but with a softer and smoother texture than cheese.  As a result, when melted/heated, Velveeta maintains a fully integrated, and evenly clump-free liquid texture.  It was invented in 1918 by Emil Frey of the Monroe Cheese Company in Monroe, New York.  In 1923, The Velveeta Cheese Company was incorporated as a separate company, and was sold to Kraft Foods in 1927.  The product was advertised at the time as a nutritious health food.  According to Kraft's website, in the 1930s, Velveeta became the first cheese product to gain the American Medical Association's seal of approval.  It was reformulated in 1953 as a cheese spread.  Velveeta is labeled in the United States as a "Pasteurized Recipe Cheese Product" (see processed cheese).  The name "Velveeta" is intended to connote a velvety smooth edible product.  Smoothness and melting ability are promoted as its properties that result by reincorporating the whey with the curd.  The brand has also been successfully spun off into a varied, Velveeta-based product line.

Supporting paragraphs: Bowland cheese Lancashire cheese
Answer: three