A type of highly seasoned Polish sausage, typically containing garlic.
Sheep milk blue cheese from the south of France
Spicy Spanish pork sausage.
A hard, dry cheese used in grated form, especially on Italian dishes.
Italian cured belly of pork.
a mild, semisoft cheese made from whole milk.
Mild, semisoft white Italian cheese, often used in Italian cooking as a melted topping, especially on pizzas.
Italian ham cured by drying and typically served in very thin slices.
Prized as food, especially on festive occasions such as Thanksgiving.
Spicy pork sausage seasoned with garlic, used especially in Cajun cooking.
From the upper part of a pig's leg salted and dried or smoked.
Cured meat from the sides and belly of a pig, having distinct strips of fat and typically served in thin slices.
Beef and pork sausage seasoned with pepper.
Highly seasoned sausage, originally from Italy.
Type of cured Italian meat.
a kind of firm smooth yellow cheese.
a firm, tangy cheese.
Down
Large smoked, seasoned sausage made of various meats, especially beef and pork.
Cheese of a style originating in Switzerland, typically containing large holes.
A veined Italian blue cheese, made from unskimmed cow's milk.
Firm smooth yellow cheese, originally made in Cheddar in southwestern England.
Italian whey cheese made from sheep milk whey left over from the production of cheese.
Highly seasoned smoked beef, typically served in thin slices.
Italian soft smoked cheese made from cow's milk and having a mellow flavor.
Soft, mild, creamy cheese with a firm white skin.
A white salty Greek cheese made from the milk of ewes or goats.
A type of light pink, smooth-textured Italian sausage containing pieces of fat, typically served in slices.
A flat round cheese with a yellow rind, originally made in a town bearing the same name, in the Netherlands.
Semisoft Danish cheese having a porous texture and usually a mild flavor.
Minced and seasoned meat encased in a skin.
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It prints on two pages.
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