cheese

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Across
  1. 4. 52.5% Moisture,20% Fat,No pasta filata,No Brine/Surface Salted,Bacteria and Mold,France
  2. 7. 39 moisture,50 fat, no pasta filata, no brine/surface salted,bacteria,england
  3. 9. 60 moisture,45 fat,Yes pasta filata,Yes brined/surface salted,bacteria,Italy
  4. 13. 45 moisture,45 fat,Yes pasta filata,Yes brined/salted surface,bacteria,Italy
  5. 14. 40 moisture,50 fat,No pasta filata ,No Brined/salted surface,bacteria,US
  6. 16. 46 moisture,50 fat,No pasta filata,No Brined/salted surface,bacteria,France
  7. 17. 45% moisture,48% fat,No pasta filata,Brined surfaced/salted,Bacteria,Netherlands
  8. 18. 54% moisture,30% fat,No pasta filata,No brined surfaced/salted,Bacteria,Denmark
  9. 19. 55% moisture,33% Fat,No pasta filata,No Brine/Surface salted,Unripened,US
Down
  1. 1. 46% Moisture,50% Fat,No pasta filata,Brine/Surface Salted,Mold,France
  2. 2. 39 moisture,45 fat,No Pasta filata,Yes Brined/surface salted,bacteria,Switzerland
  3. 3. 59 moisture,18 fat,No pasta filata,No brined/surface salted,unripened,Mexico
  4. 5. 40 moisture,50 fat,no pasta filata, no brine/surface salted,bacteria, Us
  5. 6. 60% moisture,42% Fat,No pasta filata,Brine Surfaced/Salted,Bacteria,Greece
  6. 8. 44 moisture,50 fat,No pasta filata,No Brined/salted surface,bacteria,US
  7. 10. 39 moisture,50 fat, no pasta filata, no brine/surface salted,bacteria,england
  8. 11. 41 moisture, 43 fat, No pasta filata, Yes Brined/salted surfac, bacteria,Switzerland
  9. 12. 40 moisture,50 fat,No pasta filata,No Brined/salted surface,bacteria,US
  10. 15. 73 moisture, 4 fat, no pasta filata,unripened, italy