Here are the definitions for the letter "e"

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Earthy

A descriptive term for cheese varieties with rustic, hearty flavors and aromas. Cheese flavor compounds in this category shares qualities with those present in freshly-plowed earth or forest litter. Goat, sheep, and monastery-type cheeses may be characterized as earthy and exhibit assertive flavor and aroma.

Earthy

A generally positive term to describe a depth of flavour that has characteristics of the earth, or soil, the area where the cheese is made and/or the feed of the animal. It often speaks to a slight mustiness in the cheese.

Edam

A mild cows’ milk cheese in the family of Dutch cheeses that is usually shaped into an elongated sphere and waxed. It can be eaten as a table cheese. Its slight saltiness lends flavour to cooked dishes as well.

EDAM

Mild, delicate taste; firm with a red wax coating. Almost completely round. One of Holland’s premiere cheeses. Used for desserts, appetizers and cheese trays. Goes with fresh fruit.

EDELPILZKASE

Austrian. Blue-veined cheese and high in butterfat content. Soft when young, firmer and more crumbly when aged.

EDIRNE

Turkish. Sheep’s milk, semi-firm, white. Good in salads.

ELBING (ELBINGER)

German. Hard, crumbly and sharp.

Emmentaler

The eyed cheese made in the Emmental Valley, Switzerland, sometimes referred to as Swiss cheese.

Emmentaler

Often called Swiss cheese in the U.S., Emmentaler is named after a river valley in Switzerland, where the cheese originated. It is usually made in large wheels weighing as much as 200 pounds and is distinguished by its large eye formation and hazelnut flavour.

EMMENTHALER (EMMENTHALER OR EMMENTALER)

Delicate, aromatic flavor. Nutty, sweet flavor. Hard, smooth golden-brown rind. One of the most famous Swiss cheeses.

Emulsifier

A substance or mixture used in the production of processed cheese to create its smooth body and texture. It is composed of salts of common food acids.

Enchilado

A soft, crumbly Mexican cheese distinguished by its red coating, which is made from either chile powder or paprika. Enchilado añejo is a harder, longer-aged version of enchilado.

EPOISSES

French. Usually soft but when aged, may be semi-firm. Sometimes flavored with pepper, cloves or fennel seeds then soaked in white wine. Washed with brandy, giving it a delicate flavor.

ERBO

Italian. Sometimes compared to Gorgonzola.

ESROM

Danish. Semi-soft, smooth, sweet and buttery. Fashioned after Port Salut. The rind may be eaten.