Here are the definitions for the letter "p"

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Perfumy

Term used for the perfume-like aroma that is emitted from certain cheeses. Aged Goudas and Gruyères often have this characteristic.

Persille

The French translation for “parsleyed,” which refers to delicately veined Blue varieties, such as Roquefort, Blue, and Stilton, where the mold resembles sprigs of parsley.

PERSILLE des ARAVIS

French. Goat’s milk, molded into a cylindrical roll and flavored with parsley.

PETIT SUISSE

Fresh, double-crème cheese from France. Made of whole milk with added cream and no salt. Creamy and delicate.

Pickled Cheese

A term used to classify cheeses that are stored and packed in a brine solution, such as Feta.

PIORA

Made in the Italian part of Switzerland, similar to Tilsiter.

Piquant

A descriptive term for cheese with an appealing sharpness, flavor or aroma. Aged Asiago, aged Provolone, and Blue cheese are sometimes described by this term.

Piquant

A bright, tangy, and sometimes sharp flavour characteristic. It can be detected in certain young goat cheeses and also in some cheddars.

Plastic Curd

A classification of cheeses whose curd is heated and then kneaded to form various shapes. The Italian term for these cheese varieties is pasta filata. Mozzarella, Provolone, and String cheese are plastic-curd type cheeses and may be described as string like. See Pasta Filata.

Plymouth Cheese

A unique cheese invented in 1890 by the father of President Calvin Coolidge. Its flavour lies somewhere between a Havarti and a cheddar, and it is aged anywhere from two months to four years. It is named for the town Plymouth Notch, which contains historic buildings, many of which the Coolidge family either built or occupied.

POMPADOUR

From Holland. Similar to Gouda in flavor. Nice on sandwiches and with crackers.

PONT-l’EVEQUE

One of France’s greatest cheeses. Pungent flavor caused by a unique mold only in the area it is produced.

POONA

United States. Soft, ripened cheese. It is round and flat with a reddish surface, sometimes described as a mild Limburger.

PORT SALUT

French. Mellow to robust flavor. Creamy and buttery semi-soft cheese. Originally made by Trappist monks. Used for dessert, appetizers and cheese trays. Goes with fresh fruit and crackers.

Pot cheese

A low-fat plain cottage cheese that has no added salt. It is also called dry curd cottage cheese. The name comes from the time when cheese was made from skim milk and heated in a pot on the stove.