The neverending A TO Z OF WHATEVER GAME

Not strictly a colour, but this design is called Zephyr...


soups and cheeses - with countries of origin (this is a learning game!)

Appenzell cheese (Switzerland)

Brie-- France

Cheddar - originally from Cheddar,Devon,England

Gouda - Gouda, The Netherlands

Oops, we lost d, e, f

Dry jack

Edam--Netherlands

Fois gras :- chicken and goose liver pate.

gorgonzola--Italy

Gouda (Holland)

Havarti - Denmark

Somerset, actually

Foie gras is neither a soup nor a cheese.

Italian Riboletta Soup

well i was close

Jarlsberg and Jarlsberg Lite - Norway


First produced in 1815, Jarlsberg is Norway's most famous cheese, the world's most famous Baby-Swiss, and America's largest-selling imported cheese. Jarslberg sports a yellow paraffin coating and dramatic, wide-eyed holes. It is an Emmental-style cheese, but markedly sweeter.



Technically defined as a Reduced Fat Swiss, Jarlsberg Light was introduced in the late 1980s. It carries most of the mellow nuttiness and "creaminess" plus the nutritional benefits characteristic of classic Jarlsberg. Light is also completely natural, crafted and aged like any other "real" cheese. This semi-soft cheese melts readily, without lumps or stringiness. It can be substituted in just about any everyday or party recipe calling for Jarlsberg or Swiss and is, of course, terrific for munching, flavor is best at cool room temperature.

Kasseri cheese (Greece)

--france
Leek Soup

Mizithra cheese--Greece

I bought a can of Leek soup once and it was empty by the time I got home. Guess it really was leak soup.

Nokkelost-Dutch, creamy semi-hard cheese

Onion Soup - france

(i cant find a chesse that begins with O )

Parmesan/Parmigiano~Reggiano

VERY EXPENSIVE :
Cheese connoisseur's 80 lb Wheel Of Parmigiano~Reggiano "Vacche Discount Price: $2,387.00
every day
Volume price: $2,148.30
w/ $100.00 purchase
Wholesale price: $1,909.60
w/ $300.00 purchase

This relatively rare Parmigiano is available from only a small number of dairies. The "Vacche Rosse" cows, also referred to as "Razza Reggiana", produce much lower milk yields than the Holstein and Fresian cross, Risona Italiana" those are the primary producers of Parmigiano. The protein content of the "Vacche Rosse" is said to be higher, producing a richer, fuller cheese. The color shows that tendency, a buttery yellow in tone. When young it is fruity and mild and the cheese could certainly age as long as 5 years. This makes a great artisan additional to a Parmigiano selection.

Queso Blanco--Mexico/Latin America