Cheeses: Difference between revisions
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*Pont-l'Évêque | *Pont-l'Évêque | ||
*Port Salut | *Port Salut | ||
*Provolone | |||
*Red Leicester | *Red Leicester | ||
*Red Windsor | *Red Windsor | ||
Revision as of 19:53, 11 March 2006
- Austrian, Smoked
- Beaver Cheese, Venezuelan
- Bel Paese
- Blue
- Blue, Danish
- Blue Vinney, Dorset
- Boursin
- Bresse-Bleu
- Brie
- Caerphilly
- Camembert
- Carre-de-L'Est
- Caithness
- Cheddar
- Cheshire
- Colby
- CoJack
- Edam
- Emmental
- Fontina
- Feta
- Fynbo, Danish
- Gloucester
- Gloucester, Double
- Gorgonzola
- Gouda
- Gruyere
- Havarti
- Ilchester
- Jack, Pepper
- Jarlsberger, Norwegian
- Lancashire
- Liptauer
- Limberger
- Mascarpone
- Monterey Jack
- Mozzarella
- Parmesan
- Pecorino
- Perle de Champagne
- Pippo Crème
- Pont-l'Évêque
- Port Salut
- Provolone
- Red Leicester
- Red Windsor
- Ricotta
- Roquefort
- Sage Darby, Japanese
- Saint-Paulin
- Savoyard
- Sbrinz
- Sheep's Milk Cheese, Czechoslovakian
- Stilton
- Stilton, White
- Swiss
- Tilsit
- Wensleydale