Gorgonzola type with white curd but without blue veining.
Parenica
Hungary
Sheep. Caciocavallo type.
Parmesan, Parmigiano
Italy
The grand mogul of all graters. Called "The hardest cheese in the world." It enlivens every course from onion soup to cheese straws with the demitasse, and puts spirit into the sparse Lenten menu as Pasta al Pesto, powdered Parmesan, garlic, olive oil and basil, pounded in a mortar with a pestle.
Passauer Rahmkäse, Crème de Passau
German
Noted Bavarian cream cheese, known in France as Crème de Passau.
Pasta Cotta
Italy
The ball or grana of curd used in making Parmesan.
Pasta Filata
Italy