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A cheese produced in the Severn Valley region of the United Kingdom that is made from unpasteurized sheep's milk.

A butter that has been flavored by blending together various ingredients such as fresh herbs, shallots, minced garlic, chili powder, pepper flakes, grated citrus zest, or an array of spices.

A sheep's milk and milk whey cheese originating in the Basque and Navarre regions of Spain. It is a hard, unpasteurized cheese that comes in various sized cylinders.

A type of English cheese that at one time was made only with the milk from Gloucester cows, which are now almost extinct.

A type of English cheese that at one time was made only with the milk from Gloucester cows, which are now almost extinct.

A popular Spanish cheese that is made from a blend of cow's, sheep's, and goats milk. It has a firm, hard texture with a mild, but distinctive flavor that can range from nutty to fruity.

A Greek cheese made from sheep or goat's milk. It is dull white to pale yellow in color and has a semi-hard consistency with a springy texture.

A small free standing fireplace that may also be used as an oven for baking foods. Originating in South America, this wood burning device was initially developed to provide heat and a means to cook food within homes; however, it is also commonly used outdoors in gardens and other areas to provide an outdoor fireplace as well as a cooking oven.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

A cut of meat and steak dinner made world famous by Delmonico's Restaurant in New York during the mid 1800's.

A firm, aged Mexican cheese traditionally made from skimmed goat's milk but most often available made from skimmed cow's milk.

The Italian name given to any fresh, medium aged or matured cheeses made from sheep's milk, unless classifed otherwise since some Pecorino Toscano cheeses may also be made with a combination of sheep and cow's milk.

A subtropical plant that is grown for its knobby root, which is used as a seasoning in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.