| ASIAGO | Cheese similar to Parmesan |
| ROMANO | Hard tangy Italian cheese similar to Parmesan and Asiago, used for grating (6) |
| GRANAPADANO | Hard crumbly Italian cheese similar to Parmesan, developed by medieval Cistercian monks in Chiaravalle Abbey (5,6) |
| PECORINO | Hard pungent Italian cheese made with ewes' milk, similar to Parmesan and the Spanish Manchego (8) |
| BRIE | Soft, creamy white cheese similar to Camembert (4) |
| EDAM | Cheese similar to Gruyere |
| COMTE | French cheese similar to Gruyere |
| SIRENE | Crumbly cheese similar to feta |
| STILTON | Cheese similar to gorgonzola |
| COLBY | Wisconsin cheese similar to cheddar |
| GOUDA | Round Dutch cheese similar to Edam (5) |
| DES | Bleu ___ Causses (cheese similar to Roquefort) |
| EMMENTAL | Swiss cheese similar to Gruyre (8) |
| REDLEICESTER | A mild orange-coloured cheese, similar to Cheddar (3,9) |
| WENSLEYDALE | Crumbly white cheese similar to Cheshire and Caerphilly, originated by French Cistercian monks in North Yorkshire in 1150 (11) |
| TALEGGIO | Italian cheese similar to Limburger and Pont-l'Évèque |
| HAVARTI | Mild semi-hard Danish cheese similar to Tilsit, associated with 19th-century cheesemaker Hanne Nielsen (7) |
| ALFREDO | Chef whose name is given to a sauce of butter and Parmesan cheese for fettuccine or other pasta (7) |
| CAESAR | Salad of lettuce, egg, croutons and parmesan cheese, attributed to an Italian restaurateur in 1924 (6) |
| MASCARPONE | Parmesan company briefly manufactured Italian cream cheese (10) |
