| PORTSALUT | Mild French cheese originally made in a Trappist monastery (4,5) |
| CAERPHILLY | Mild white cheese originally made in a town in South Wales (10) |
| CHEDDAR | Smooth hard yellow cheese originally made in Cheddar, England (7) |
| BRECHT | Town in the province of Antwerp, Belgium with a Trappist abbey |
| SILENT | Is uplifted over church season, like a Trappist (6) |
| LIMBURGER | A soft white cheese with a characteristic strong smell, originally made in Belgium |
| OKACHEESE | Quebec dairy product historically made by Trappist monks: 2 wds. |
| STILTON | Cheese originally made at various places in Leicestershire (7) |
| PORT | Mild French cheese with strong smell (*trout's pal) (4,5) |
| SALUT | Mild French cheese with strong smell (*trout's pal) (4,5) |
| GENTLEBREEZE | Mild French cheeses reportedly cause a bit of wind (6,6) |
| MOZZARELLA | Italian cheese originally made from buffalo milk (10) |
| BRIE | Mild French cheese |
| JUNKET | A rush fish-basket; rennet custard or cream cheese, originally laid on rushes or made in such a creel; or, a banquet, beano, business trip, feast, picnic, politician's tour or other jaunt (6) |
| ALORS | Half of a mild French exclamation |
| NANKEEN | A hard-wearing buff-coloured cotton fabric, originally made in China |
| SEMTEX | A plastic explosive, originally made in Czechoslovakia |
| MORTADELLA | A sausage originally made in Bologna |
| LAMB | Jumper in spring originally made in science room (4) |
| GOBELIN | A rich pictorial tapestry originally made in Paris (7) |
