| DAIRYMAN | Seller of butter and cheese |
| FIRKIN | Old weight unit of butter and cheese equal to 56 pounds (6) |
| CREAMERY | A type of factory or farm where milk is made into butter and cheese; or, a shop or parlour for the sale of said dairy products (8) |
| SHEA | Source of butter and a lot of wheat? |
| DAIRY | Place that is concerned with the production of milk, butter, and cheese. (5) |
| FATHERS | Parents keeping her in butter and cheese? (7) |
| DAIRIES | Butter and cheese sources |
| TAFFETA | Reject say, butter and cheese material (7) |
| ROUX | A mixture of butter and flour heated together that is used in making sauces and soups (4) |
| ALTER | Getting a pound and a half of butter and change (5) |
| ALFREDO | Chef whose name is given to a sauce of butter and Parmesan cheese for fettuccine or other pasta (7) |
| SCRAPE | Little bit of butter and jam (6) |
| TOFFEE | Sweet of butter and sugar |
| RUDDER | End of butter and milk source guide (6) |
| LEICESTER | Cooked slice containing 25% eggs, 50% butter and cheese (9) |
| BECHAMEL | Milk thickened with a roux of butter and flour (8) |
| CHURN | Source of butter and tea mainly found on tea maker (5) |
| MEUNIERE | Method of cooking fish by dredging with flour, frying in butter and serving with butter, lemon juice and parsley (8) |
| RAMSONS | Forming part of spring's bounty for foragers and chefs and used for pesto, butter and veloute, a distinctively-scented woodland plant also called wild garlic (7) |
| YELLOW | The main colour of the scented snapdragon-like bumblebee-attracting "butter-and-eggs" flowers of common toadflax (6) |
