cheese-making process - ageing, cheese, Italian blue - Gorgonzola, cheese and beer melt on toast - Welsh rabbit, cheese section - wedge, cheese dish - cake, fondue, omelet, rarebit, souffle, cheese, red-or yellow-rinded Dutch - Edam, cheese with a whitish rind and soft center - Brie, cheese, dessert - mascarpone, pasta stuffed with meat or cheese, ring-shaped - tortellini, cheese made from ewes' milk and matured in caves - Roquefort, cheese, mild cheddar - jack cheese, Monterey Jack, cheese with strong odor and flavor - Limburger, cheese pastry baked and served individually - ramekin, ramequin, cheese covering - rind, sauce of pine nuts, garlic, basil, cheese, olive oil - pesto, tortilla stuffed with cheese and meat, chicken, or seafood - enchilada, cheese with a wrinkled rind and blue-green mold - Stilton, cheese in a red jacket - edam,
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