91.   The cheese should be on the soft side with clearly defined veining, a grassy aroma and a pungent, complex, but not overly salty flavor.

92.   The cheese should be smooth and uniformly colored, with no cracks or hardened patches.

93.   The cheese is Parmigiano-Reggiano, the prince of Italian parmesans.

94.   The cheese is tangy and salty, but not the major part of the dish.

95.   The fat-free cheese is in the trap.

96.   The first chapter tells us exactly what cheese is and discusses the methods of its production.

97.   The French, English and Irish cheeses were exemplary.

98.   The guava and white cheese was particularly good and the flan had just the right amount of sweetness and creamy texture.

99.   The not-too-salty cheese is in a large block, garnished with fresh spinach leaves and a few julienned carrot bits for color.

100.   The yellow cheese was tasty enough.