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Fermentation process: Mesophilic bacteria, Origin: United States, Common uses: Cheese boards, shredding into salads, sandwiches.

Fermentation process: Acidic coagulation of cream, Origin: Italy, Common uses: Tiramisu, frostings, dips.

Fermentation process: Mesophilic bacteria, Origin: England, Common uses: Sandwiches, sauces, and snacking.

Fermentation process: Thermophilic bacteria, Origin: Netherlands, Common uses: Cheese platters, sandwiches, melting.

Fermentation process: Acid coagulation of whey, Origin: Italy, Common uses: Filling for pastas, cheesecakes, spread.

Fermentation process: Mesophilic bacteria, Origin: Denmark, Common uses: Cheese boards, sandwiches, melting.

Fermentation process: Lactic acid bacteria, Origin: Italy, Common uses: Grating over pasta, soups, bread dipping.

Fermentation process: Penicillium glaucum mold, Origin: Italy, Common uses: Risotto, pasta, pizza.

Fermentation process: Lactic acid bacteria, Origin: Greece, Common uses: Salads, pastries, and table cheese.

Fermentation process: Lactic acid bacteria, Origin: Italy, Common uses: Pizza, caprese salad, melting.

Fermentation process: Penicillium mold strains, Origin: Various, Common uses: Dressings, cheese boards, flavor accent.

Fermentation process: Penicillium candidum mold, Origin: France, Common uses: Cheese boards, baking, appetizers.

Fermentation process: Lactic acid bacteria, Origin: United States, Common uses: Melting on burgers, nachos, and grilled sandwiches.

Fermentation process: Penicillium roqueforti mold, Origin: France, Common uses: Cheese boards, salad dressings, sauces.

Fermentation process: Lactic acid fermentation, Origin: Various, Common uses: Breakfast, dips, salads, and snacks.

Fermentation process: Propionibacterium bacteria, Origin: Switzerland, Common uses: Sandwiches, fondue, and baking.

Fermentation process: Streptococcus thermophilus bacteria, Origin: Italy, Common uses: Sandwiches, pizza, filling in stuffed meats.

Fermentation process: Penicillium candidum mold, Origin: France, Common uses: Cheese boards, baked dishes, appetizers.

Fermentation process: Lactic acid bacteria, Origin: Spain, Common uses: Tapas, grilled cheese sandwiches, shaving over dishes.

Fermentation process: Thermophilic bacteria, Origin: Italy, Common uses: Grating over pasta, risottos, soups.

Fermentation process: Propionibacterium freudenreichii, Origin: Switzerland, Common uses: Fondue, sandwiches, gratin.

Fermentation process: Lactic acid bacteria, Origin: Italy, Common uses: Fondue, melting over vegetables, stuffing in meats.

Fermentation process: Lactic acid bacteria, Origin: France, Common uses: Tartiflette, melting in gratins, cheese boards.

Fermentation process: Brevibacterium linens, Origin: Belgium, Common uses: Sandwiches, particularly with onion and mustard.