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A French processed cheese, made from cow's milk that is combined with other ingredients typical of processed cheese such as emulsifiers, stabilizers, and vegetable-based gums.

A Danish brie cheese that is classified as blue cheese. Made as a double cream cheese from cow's milk, Saga Bleu Cheese contains a delicate blue mold that may not appear typical of other varieties of blue cheese.

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

A traditional food wrap from Mexico consisting of a tortilla flatbread that is filled with meat, cheese, vegetables, refried beans, and salsa.

Pronounced as "fee-jo" this small egg-size and oval-shaped tropical fruit is native to South America but grown in temperate climates throughout the world.

A seedless variety of the Fuyu persimmon that was first grown in Israel and now is being raised throughout the world.

The Italian name given to any fresh, medium aged or matured cheeses made from sheep's milk, unless classifed otherwise since some Pecorino Toscano cheeses may also be made with a combination of sheep and cow's milk.

The pointed mound that can be created when a mixture has been whipped long enough to become stiff, such as when eggs are beaten for meringue.

A utensil or process to keep Brown Sugar from hardening. Brown Sugar easily becomes lumpy as the moisture is removed from the sugar and it dries.

Considered to be a farmhouse type cheese, this variety is produced around the Normandy region of France from unpasteurized or pasteurized cow's milk.

Strong on aroma, this variety of cheese originated when it was first produced by the Trappist monks in Belgium in the early 18th century.

A Hungarian fresh cheese traditionally made from sheep's milk, but is also made from combinations of sheep's and goat's milk or sheep's and cow's milk.

A farmhouse cheese from the Chirac region in the middle of France where many of the goat cheeses are produced.

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

A cheese native to Germany and Austria that is produced as a combination of a Camembert and a Gorgonzola, thus the name, which is also often spelled Cambazola.

A sweet juicy fruit that has skin that ranges from white to rich yellow to reddish brown and flesh that ranges from yellow to deep gold and red.

One of the two marine groups into which shellfish are categorized. A second group is crustaceans. Mollusks are characterized by having a hard shell that consists of one or two pieces which contains a soft body.

A European cheese originally produced in the Auvergne region of France. Made with partially skimmed pasteurized or unpasteurized cow's milk and at times buttermilk, Gaperon cheese is formed into dome-like shapes with flat bottoms.

A variety of cheese made from cow's milk that ranges in flavor from mild to sharp depending upon the age of the cheese.

A rindless white creamy Italian cheese that is considered to be pulled-curd or spun-curd cheese (pasta filata), since the curds are placed into the whey when it is still very hot and then removed to be pulled as well as kneaded into the desired consistency.