Cheeses: Difference between revisions
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(Alphabetized existing content and added entries from the <a href="http://www.ibras.dk/montypython/episode33.htm#7">definitive source</a>.) |
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| Line 1: | Line 1: | ||
*Austrian, Smoked | |||
*Beaver Cheese, Venezuelan | |||
*Bel Paese | |||
*Blue | *Blue | ||
*Blue, Danish | |||
*Blue Vinney, Dorset | |||
*Boursin | |||
*Bresse-Bleu | |||
*Brie | *Brie | ||
*Caerphilly | |||
*Camembert | |||
*Carre-de-L'Est | |||
*Caithness | |||
*Cheddar | *Cheddar | ||
*Cheshire | |||
*Colby | *Colby | ||
*CoJack | *CoJack | ||
| Line 8: | Line 20: | ||
*Fontina | *Fontina | ||
*Feta | *Feta | ||
*Fynbo, Danish | |||
*Gloucester | |||
*Gloucester, Double | |||
*Gorgonzola | *Gorgonzola | ||
*Gouda | *Gouda | ||
*Gruyere | *Gruyere | ||
*Havarti | *Havarti | ||
*Ilchester | |||
*Jack, Pepper | |||
*Jarlsberger, Norwegian | |||
*Lancashire | |||
*Liptauer | |||
*Limberger | |||
*Mascarpone | *Mascarpone | ||
*Monterey Jack | |||
*Mozzarella | *Mozzarella | ||
*Parmesan | *Parmesan | ||
*Perle de Champagne | |||
*Pippo Crème | |||
*Pont-l'Évêque | |||
*Port Salut | |||
*Red Leicester | |||
*Red Windsor | |||
*Ricotta | *Ricotta | ||
*Roquefort | |||
*Sage Darby, Japanese | |||
*Saint-Paulin | |||
*Savoyard | |||
*Sbrinz | *Sbrinz | ||
*Sheep's Milk Cheese, Czechoslovakian | |||
*Stilton | *Stilton | ||
*Stilton, White | |||
*Swiss | *Swiss | ||
* | *Tilsit | ||
* | *Wensleydale | ||
Revision as of 21:42, 11 June 2005
- 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
- Perle de Champagne
- Pippo Crème
- Pont-l'Évêque
- Port Salut
- Red Leicester
- Red Windsor
- Ricotta
- Roquefort
- Sage Darby, Japanese
- Saint-Paulin
- Savoyard
- Sbrinz
- Sheep's Milk Cheese, Czechoslovakian
- Stilton
- Stilton, White
- Swiss
- Tilsit
- Wensleydale