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A variety of blue cheese that comes from the state of Iowa in the U.S. It is a traditional farmhouse cheese made from unpasteurized cow's milk.

A type of white pasta sauce that originated in Amatrice, Italy a small town located adjacent to the Gran Sasso massif, a mountain region in the middle of the country.

Native to Europe, this old world variety of cheese comes from the Piedmont region of northern Italy and is not often found in stores.

A French cheese made with cow's milk that is a dull yellow color with a natural grey, crusty rind. It has a hard texture and a flavor that is similar to cheddar the longer it is aged.

An Italian cheese-like product made from cream skimmed off cow's milk that is processed to become a spreadable food.

Prepared like a hearty chicken chowder, this soup is made with ingredients common in many southwestern U.S.

A creamy smooth textured pasta sauce that goes well with penne, ravioli, rigatonni, tortellini, or ziti pasta as well as on some poultry dishes or bruschetta appetizers.

A French style fresh, white cream cheese made from whole or skimmed cow's milk and whipped into a smooth texture.

A cow's milk cheese, traditionally made in northern France, which has a cream-colored soft to firm texture surrounded by a thick orange, washed rind.

Used mainly as an ingredient in sauces, this variety of soup is thick in consistency and rich in flavor.

Considered to be a traditional Catalan type of food sauce, which originated in the Catalonia region of Spain.

A combination of colby and jack cheese that have been blended together to form a marbled, golden and cream-colored cheese.

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.

Thick and creamy in texture, this soup is basically made with cheddar cheese, water and flavorings. It is a type of soup most often prepared for use as an ingredient in other recipes rather than a soup to be served with sandwiches or salads.

A Mexican fried pastry originating in regions of northern Mexico and the southwestern U.S. Sopapilla, which is considered to be a quick bread in some recipes and a pastry in others, is deep fried to create a puffed up, crispy outer texture that is airy and open on the inside.

A type of hot sandwich consisting of thin slices of tender roast beef layered on a French baguette and served with the flavorful beef sauce known as au jus (pronounced oh zhoo'), which is French for “with juice” (au jus typically accompanies prime rib).