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A product native to Germany and France, which is produced from cow's milk, formed into a round block of smooth semi-soft textured cheese.

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 traditional farmhouse cheese from the Pyrenees region of France that is made from cow or goat's milk.

A cow's milk cheese from Switzerland that has a hard texture, a dry natural rind, and a slightly spicy, savory flavor.

A wide range of woods are suitable for use in a grill. Hardwoods are much better than softwoods because hardwoods burn longer and provide more heat.

A traditional cow's milk cheese produced in various sized wheels in the Appenzell region of Switzerland.

A French unpasteurized goat's milk cheese that gets its name from the fact that when it is produced, it is shaped like a fig.

A semi-soft to firm cheese made from unpasteurized cow's milk that originated in France and thereafter became common in Switzerland and Austria, as well as Australia.

A cow's milk cheese from Germany that has a firm texture and a dark brownish colored natural rind. The pale yellow cheese is covered with small random holes and the flavor is rich with a slight smokiness.

A traditional small Italian sandwich that is pressed and grilled so that the bread has a golden, grilled crust on both sides of the sandwich while the fillings inside are compressed together.

A cow's milk cheese from Denmark that is light yellow in color with a semi-soft and slightly rubbery texture and a mild flavor.

A French term used to describe a small round, molded cheese made from goat's milk. Translated into the word "dung or horse droppings", the term Crottin is used mainly in reference to the shape and finished appearance as small round forms of cheese.

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.

An Italian cornmeal dish that is generally enriched with eggs, butter, cream or cheese. The dish is cooked and served hot with butter, cheese or sauce, but is often cooled, allowing it to harden, and then sliced to be fried, grilled, broiled or baked.

A sheep's milk cheese from the Basque region of France that is made in the Benedictine Monastery that is the Abbaye de Notre Dame de Bellocq.

A slightly sweet, tender fruit covered with a shiny skin that ranges in color from purple, which is the most familiar, to red, yellow, green, or white, depending on the variety.

An Italian word used to describe "small bundles" of food stuffed into a rolled food wrap. Foods such as veal, dry sausage, fruits, vegetables, and fish are all foods that can be thinly sliced to serve as a wrap that is placed around stuffings of various ingredients and referred to as involtini, such as veal involtini or eggplant involtini.

Traditional Italian bread that is formed into an oval or rounded rectangular shape loaf. Baked with a hard crust, Ciabatta bread contains a soft-textured, open to dense crumb.

Pronounced white zin-fan-dell. Contrary to what the name suggests, white zinfandel is a rosé (or blush), wine rather than a white wine.