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

An Italian cheese made from cow's milk, with a flavor that varies from slightly sharp to strong or pungent, depending on the age.

French in origin, this term means "to preserve" which has been a traditional French method of keeping food in storage for longer periods of time.

An English blue cheese, which is made from the whole milk of cows and aged from several months to five months and longer.

A thickening agent and food item made from pigskins or from beef bones, cartilage, and tendons. It is then processed into an unflavored, transparent protein powder and sold in a powder form, as granules, or as thin sheets which may be referred to as "leaves.

The soaking of a fruit in a flavored liquid so that the liquid penetrates into the fruit, enabling the food to take on the flavor of the liquid.

A sweet alcoholic beverage, made as a blend of ingredients that have been enfused with the flavor of fruits, spices, herbs, creams, or various types of nuts to create the final result.

The distilled or evaporated oils of foods or plants (such as nuts, seeds, fruits, vegetables, herbs, spices, bark, buds, roots, leaves, meat, poultry, seafood, fish, dairy foods, or eggs) that are dissolved in an alcohol base or allowed to dry to be used as a flavoring.

A berry, much like a small grape, native to France and northern Europe that is related to the green gooseberry.

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.

A somewhat small, round berry that is dark blue in color with a crowned opening at the opposite end of its stem.

A small, round, black berry with a sweet, juicy flavor, which is grown mainly in France and northern Europe.