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A cheese made from the whole milk of cows that may be creamy white or orange in color if the natural additive known as annatto has been added to create the traditional orange colored cheddar.

Also known as Bellelay, this variety of cheese is from Switzerland where it is produced from unpasteurized cow's milk.

A name given to a wide variety of fresh sausages produced with seasonings and ingredients that duplicate or are similar to or are actually the same as the Italian methods used for making their sausages.

A lighter textured and more fluid soup that is used as a flavoring for food dishes or as an ingredient in a variety of different soup-based recipes, such as French Onion Soup.

A soft to semi-soft food product which is actually soybean curd and commonly referred to as bean curd.