Available in rind on, rindless, short back and streaky to name a few varieties.

The recipe can be used for rindless pork, but it will lack the delicious crackling.

Use a mild, rindless goat's cheese and vary the fruit according to the season or indeed your taste.

White, crumbly and rindless, feta is usually pressed into square cakes.

It is rindless and interior-ripened with a yellow surface and interior.

Rindless bacon, however, is quite common.

Havarti is an interior-ripened cheese that is rindless, smooth, and slightly bright-surfaced with a cream to yellow color depending on type.

Traditionally, the skin is left on the cut and is known as 'bacon rind', but rindless bacon is also common throughout the English-speaking world.

Rindless cheese which are cured in moisture and gas impermeable film or in large blocks (eg., 640 lb Cheddar)

Like other mozzarellas, they are semi-soft, white and rindless unripened mild cheeses which originated in Naples and were once made only from milk of water buffaloes.

Saint-Marcellin: A soft, rindless cow's milk cheese from Dauphine, it is disk shaped wrapped in chestnut leaves and dipped in wine or eau-de-vie.

I have become acquainted with rindless bacon, streaky and back, beer bacon that tastes like peanuts, maple bacon and a rasher that smells like a pack of Silk Cuts.

In Canada the term farmer's cheese means a kind of hard, rindless white cheese which is firm but springy in texture with a mild, milky and buttery flavor which may be used in a way likened to colby or cheddar.

Brined cheeses may be soft or hard, varying in moisture content, and in colour and flavour, according to the type of milk used; though all will be rindless, and generally taste clean, salty and acidic when fresh, developing some piquancy when aged, and most will be white.