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→Hard cheeses: added Gruyère, and fixed English spelling for Emmentaler
*Monterey Jack ([[America]]n.)
*Monterey Jack ([[America]]n.)
*Mozzarella (A very soft white cheese from [[Italy]], in some places it is still made the traditional way, with buffalo milk.)
*Mozzarella (A very soft white cheese from [[Italy]], in some places it is still made the traditional way, with buffalo milk.)
*Emmenthal (A [[Switzerland|Swiss]] cheese, characterized by large holes.)
*Emmentaler (A [[Switzerland|Swiss]] cheese, characterized by large holes.)
*Gruyère (A flavorful [[Switzerland|Swiss]] cheese which is very dry and hard, somewhat like Parmesan)
*Cheshire (A hard red or white cheese, more crumbly than Cheddar with a salty taste. Made in [[Cheshire]] or North Shropshire. Mrs Appleby's Cheshire has won international renown.)
*Cheshire (A hard red or white cheese, more crumbly than Cheddar with a salty taste. Made in [[Cheshire]] or North Shropshire. Mrs Appleby's Cheshire has won international renown.)