| GRUYERE | Variety of Swiss cheese used for fondue or croque-monsieur (7) |
| CHEESE | General name for an ingredient used for Welsh rarebit, toasties or croque-monsieur (6) |
| EMMENTAL | Variety of Swiss cheese (8) |
| EMMENTHAL | Variety of Swiss cheese |
| STILTON | Variety of blue cheese used for quiches and souffles, or eaten with crackers, fruit or port (7) |
| RICOTTA | Soft Italian cheese used for pasta dishes and desserts (7) |
| TOASTIE | Grilled cheese sandwich, a croque-monsieur (7) |
| TOASTS | Word for "cosily warm", in allusion to bread browned before a fire; or, a name for a hot grilled cheese sandwich, aka a croque-monsieur or a melt (6) |
| PESTO | Sauce made of freshly chopped basil, garlic, olive oil and parmesan cheese used for pasta |
| FETA | Cheese used for Greek salads (4) |
| ROMANO | Italian cheese used for grating |
| BECHAMEL | Sauce served in cauliflower cheese, croque monsieur, fisherman's pie, lasagne and Welsh rarebit (8) |
| EGG | What's added atop a croque-monsieur to make it a croque-madame |
| MELTED | Like the cheese on a croque monsieur |
| SANDWICH | A snack/food with varieties including BLT, croque-monsieur, Reuben and triple-decker (8) |
| HOLES | Features of Swiss cheese and dot-matrix-printer paper |
| HAM | Croque-monsieur meat |
| BISTRO | Small informal restaurant selling reasonably-priced dishes such as coq au vin, croque-monsieur, French onion soup and steak frites (6) |
| OVEN | Where to finish a croque-monsieur |
| COBS | Round loaves sometimes hollowed for fondue; male swans; or, small, sturdy horses such as the Welsh section Ds (4) |
