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A type of milk that is most often used as an ingredient to enhance baked goods with a rich tangy flavor.

A milk product that is processed by heating it to 300º Fahrenheit and then vacuum sealing it in a container to provide a longer shelf life of 6 months or so without refrigeration.

A type of milk that contains a low amount of lactose or is free of lactose. Typically, milk with reduced lactose has been fortified with lactase, an enzyme used to break down the lactose (sugars) in the milk making it easier to digest for individuals considered lactose intolerant.

A cow's milk cheese with a creamy texture, a soft yellow rind, and a mild, buttery flavor. It is named for the region of northern Spain where it is produced.

Any type of food that has been processed to remove a portion of the liquids contained within the food item, providing a thicker consistency to the Condensed Food.

A rich creamy cheese made entirely from sheep's milk, which is nicely suited to produce a range of textures, from semi-soft to very firm.

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 soluble powder made from malted wheat flour combined with dry (powdered) milk. When added to liquid milk and ice cream, it creates a beverage with a malt flavor.

A combination of equal parts milk and light cream that contains up to 15 percent milk fat. Half and Half will typically range between 10% to 18% fat content.

A combination of double Gloucester cheese layered and alternating with layers of Stilton blue cheese.

A combination of double Gloucester cheddar cheese and alternating inner layers of Stilton blue cheese.

A dairy product that may be produced from the milk of a variety of different animals, such as cows, goats, sheep, buffalo, camels, and other animals capable of providing milk.

A powder made by extracting the water from skim milk, which can be reconstituted by adding warm water.

A pure white cheese made entirely from goat's milk and commonly referred to as goat's cheese in the U.S.

A variety of English cheese that was, in years past, traditionally made only with the milk from Gloucester cows, which are now almost extinct.

Also referred to as a milk frother this hand-held device is used to aggitate liquids into an airy mixture of bubbles and foam.

An Italian cheese, from the province of Verona, that is made with either whole or skimmed cow's milk.

Typical of many Swiss cheeses characterized by the holes ("eyes") found throughout the cheese, Baby Swiss cheese also contains holes, but they are much smaller in size than the aged Swiss cheese.

A non-dairy liquid made from almonds that have been ground and blanched before being placed in hot water for 4 to 8 hours so the almonds become laden with moisture.