| CHEESES | Cheddar and mozzarella |
| NEAPOLITAN | Strawberry, chocolate and vanilla ice cream in a block; a classic pizza with a topping of tomatoes, basil and mozzarella representing the colours of the Italian flag; or, another name for the Parma vi |
| PARM | Breaded and topped with tomato sauce and mozzarella, for short |
| APPS | Potato skins and mozzarella sticks |
| NEAPOLITANPIZZA | Dish with tomatoes and mozzarella |
| MARGHERITA | Pizza topped with tomatoes and mozzarella (10) |
| TOMATOES | They go well with basil and mozzarella - minced meats too |
| CHEESEPARING | Parsimonious and possible marriage of Cheddar and Edam, we hear (6-6) |
| SHARP | Like some cheddar and knives |
| CHEX | ___ Mix (cereal-based snack food with Chipotle Cheddar and Honey Nut varieties) |
| PROBOSCIS | Trunk for big cheese packed with Cheddar and Ilchester for starters |
| CHEESE | Food with regional varieties including Caerphilly, Camembert, Cheddar and crowdie (6) |
| SOMERSET | County with culinary specialities including Applewood cheese, Cheddar and cider, site of an annual festival at Worthy Farm (8) |
| CHEESEMONGERS | Those who might deal in Cheddar and Red Leicester, for example (13) |
| AGED | Like some cheddars and tequilas |
| CROSTINI | Italian bruschetta-like toasts served with toppings such as mozzarella, tomatoes and olives or broad bean and pea puree with mint and pecorino (8) |
| AUBERGINEPARMIGIANA | Mozzarella and eggplant dish (9,10) |
| BURRATA | Mozzarella filled with stracciatella and cream |
| CAPRESE | Salad made of mozzarella, tomatoes and basil |
| GOATCHEESE | Desrgnation for mozzarella or cheddar, perhaps |
