Across
- 3. Ranges from mild to sharp; texture becomes crumblier with age.
- 5. Soft, brined white cheese made from sheep's milk or from a mixture of sheep and goat's milk.
- 7. Creamy, buttery, and soft with an edible white rind.
- 8. Creamy and mild when young, caramel-like when aged.
- 10. Italian blue cheese, ranges from creamy to firm.
- 11. Creamy and mild, made from whey.
- 12. Soft, white, and mild, often used for melting.
- 13. Known for holes (eyes) with a sweet, nutty flavor.
- 14. Firm, white cheese that holds its shape when cooked.
Down
- 1. Smooth, spreadable, and mild.
- 2. Grating cheese, Nutty, savory, and crystallized.
- 4. Firm, brine-cured cheese that maintains its shape when grilled
- 6. Firm, smoky, or sharp, often used in sandwiches.
- 9. Similar to brie but often more intense and earthy.