| 100% | ROMANO | 6 | Cheese made of 52-Across's milk |
| 59% | FETA | 4 | Salty white Greek cheese made of goats' milk |
| 58% | EDAM | 4 | Cheese made from the milk of Friesian cows |
| 53% | FETA | 4 | Greek cheese made from sheep's milk |
| 53% | PECORINO | 8 | Italian cheese made from sheep's milk |
| 52% | TILSIT | 6 | Cheese made from pasteurized cow's milk |
| 52% | ROMANO | 6 | Cheese made from ewe's milk |
| 52% | CHEVRE | 6 | Cheese made from goat's milk |
| 52% | PECORINO | 8 | Cheese made from ewe's milk |
| 52% | GOUDA | 5 | Cheese made from cow's milk |
| 52% | PECORINO | 8 | Cheese made from sheep's milk |
| 52% | CHEVRE | 6 | Cheese made with goat's milk |
| 52% | FETA | 4 | Cheese made from sheep's milk |
| 51% | ROMANO | 6 | It's made of ewe's milk |
| 49% | ROQUEFORT | 9 | Crumbly blue cheese made from ewe's milk |
| 48% | RICOTTA | 7 | Soft, white, unsalted cheese made from sheep's milk |
| 48% | FETA | 4 | Cheese usually made with sheep's milk |
| 48% | FETA | 4 | Greek cheese made from goat's or sheep's milk |
| 48% | VACHERIN | 8 | Soft Swiss or French cheese made from cow's milk |
| 46% | MORBIER | 7 | French cow's milk cheese with stripe of ash |
| 46% | FETA | 4 | Cheese made from goat milk |
| 46% | PORTSALUT | 9 | Mild semi-soft cow’s milk cheese of northwest France |
| 46% | ASIAGO | 6 | Cow's milk cheese from an Alpine region of Italy |
| 45% | BLUE | 4 | Gorgonzola veined ___, Italian cheese which is made of unskimmed cow's milk |
| 45% | GORGONZOLA | 10 | Blue-veined cheese made from pressed milk |
| 44% | TALEGGIO | 8 | Italian cow's milk cheese made in square blocks |
| 44% | MUSTACHES | 9 | They may be made of milk |
| 44% | PESTO | 5 | Sauce made of basil and cheese |
| 43% | CASHEW | 6 | Cheese made from the native nut species of Brazil |
| 42% | GRUYERE | 7 | Nutty, Swiss cow's milk cheese made in rounds |