| YARG | A semi-hard cow's milk cheese made in Cornwall (4) |
| RACLETTE | A semi-hard cow's milk cheese originally from the Valais region of Switzerland (8) |
| GOUDA | Mild, creamy, semi-hard, cow's-milk cheese originating in the Dutch province of South Holland (5) |
| TILSIT | Light yellow semi-hard cow's milk cheese of East Prussian origin |
| EDAM | A semi-hard cheese originating in the Netherlands (4) |
| FONTINA | A washed-rind cow's milk cheese made in northern Italy |
| BRIE | A cheese, traditionally French but also made in Cornwall and Somerset (4) |
| MAHON | Cow's milk cheese made on the island of Menorca |
| CHEDDAR | A semi-hard cheese which originated in Somerset (7) |
| FETA | White semi-hard Greek cheese made from ewe's milk and up to 30% goat's milk; from Italian, 'slice' (4) |
| KURD | Sounds like the basis for a cheese made in the Middle East (4) |
| MADE | Manufactured, semi-hard cheese used up (4) |
| NEUFCHATEL | Soft creamy whole-milk cheese made in town of the same name in northern France (10) |
| MANCHEGO | Sheep's milk cheese made in central Spain (8) |
| LEYDEN | What is the dark yellow, semi- hard cheese spiced with caraway, clove and cumin and made in the Netherlands from cows milk? (6) |
| PORTSALUT | A mild, semi-hard whole-milk French cheese of a round flat shape (4,5) |
| EMMENTHAL | A yellow, semi-hard Swiss cheese made from cow's milk (9) |
| MONTRACHET | Goat cheese made in Burgundy in the form of a cylinder that is then wrapped with a chestnut leaf and |
| STILTON | Cheese made in the district of Melton Mowbray named after a place in Cambridgeshire |
| HALLOUMI | Cypriot semi-hard, unripened brined cheese made mainly from a mixture of goat's and sheep's milk |
