 Chapter 22 of the Complete Book of Cheese. This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer, please visit LibriVox.org. Recording by Ryan Duramos. The Complete Book of Cheese by Robert Carlton Brown, Chapter 22. R. Rabasal. Coimbra. Portugal. Semi-soft. Sheeper goat. Thick round. 4 to 5 inches in diameter. Pleasantly oily. If made from sheep milk. Rabbit cheese. USA. A playful name for cheddar. 2 to 3 years old. Radiner. Germany. Hard skim similar to a mentaler. Made in Mecklenburg. 16 by 4 inches. Weight, 32 pounds. Radoff cellar cream. Germany. Switzerland, Austria. Similar to Munster. Ragnit. Sea tilsit. Ramcasa. Algawa. German. Cream. Rainbow. Mexico. Mild. Mellow. Ramadou. Belgium. Soft, sweet cream. Formed in cubes. Similar to herve. Ramil or ramil. England. Andre Simon calls this the best cheese made in Dorsetshire. Also called Ramilk. Because made from whole or raw milk. Practically unobtainable today. Rangupur. France. A good imitation of poor salu. Made in Zeyn-Ewis. Raroush-Durmar. Turkey. Brittle. Mellow. Nari. Rakhachasa. The name. For all smoked cheese in Germanic countries. Where it is very popular. Ravigiorlo. Tuscany. Italy. Used milk. Uncooked. Soft. Sweet. Ryan. Or Rappeur. Switzerland. A blind and mentaler called Ryan. Is shipped young to Italy. Where it is hardened by aging. And then sold as Rappeur. For grading and seasoning. Reblochon or Roblochon. Savoy. Sheep. Soft. Whole milk. In season from October to June. Weight one to two pounds. A cooked cheese. Imitated as Bruzikon. In the same section. Recoillet de Gérard Meur. Vorge. France. A harvest variety similar to Géromé. Made from October to April. Red. Russia. Sea Livelander. Red balls. Dutch. Sea Erum. Reggiano. Sea Grana. Reggianito. Argentine. Italian Reggiano type. With a name of its own. For it is not a mere imitation in this land of rich milk. And extra fine cheeses. Reich Krasse. German. Patriotically hailed as cheese of the empire. When Germany had one. Reindeer. Lapland. Iceland. Sweden. Norway. In all far northern lands a type of Swiss is made from reindeer milk. It is lightly salted. Very hard. And the Lapland production is curiously formed. Like a dumbbell with angular instead of round ends. Relish Cream Cheese. USA. Mixed with any pickent relish and eaten fresh. Remoudant. Or fromage pecan. Belgium. The two names combine in reground pickent cheese. And that's what it is. The season is winter. From November to June. Requeijal. Portugal and Brazil. Re-cooked. Resurrection. Sea Welsh. Rhubarb. France. A type of rock fruit. Which in spite of its name is no relation to the pie plant. Rices. Sea Champagne Noir. Ricotta Romano. Italy. Soft and fresh. The best is made from sheep buttermilk. Creamy pickent. With subtle fragrance. Eaten with sugar and cinnamon. Sometimes with a dusting of powdered coffee. Ricotta. Italy and USA. Fresh moist unsalted cottage cheese for sandwiches. Salads. Lasagna. Blinces. And many Italian dishes. It is also mixed with marsala and rum and relish for dessert. Ricotta may be had in every little Italy. Some of it very well made. And unfortunately some of it a poor substitute. Way cheese. Ricotta Salata. Hard grayish white. Although it's flavor is milk. It is too hard and too salty for eating as is. And is mostly used for grating. Risenge Burger. Bohemia. Semi soft goat or cow. Delicate flavor lightly smoked in Bohemia's northern mountains. Rinnen. Germany. This traditional Pomeranian sour milk. Caraway seeded variety is named from the wooden trough. In which it is laid to drain. Riola. Normandy France. Soft, sheep or goat. Sharp. Resembles Monde d'eau. But takes longer to ripen. Two to three months. Robiola. Robiolini. Lombardi. Italian. Very similar to Cricenza. Sea. Alpine winter cheese of fine quality. The form is circular and flat. Weighing from eight ounces to two pounds. While Robiolini the baby of the family tips the scale at just under four ounces. Robloxion. Le. Same as rebloxion. A delicious form of it is made of half dried sheep's milk. In Le Grand Bournant. Recon Maldire. Limousine. France. Tiny sheep milk cheese weighing two ounces. In season November to May. Roccois. France. From the Champagne district. Rocadour Yugoslavia. Unimitation Rockfort. Role. England. Hard cylinder. Eight by nine inches. Weighing twenty pounds. Raya. Or. Rigolot. Picardi. And Monde d'eau. France. Soft fermented mold inoculated. Resembles Brie and Camembert. Much smaller in season October to May. This is Picardi's one and only cheese. Roma. Italy. Soft cream. Romadour. Romadoura. And other national spellings. Germany. Austria. Hungary. Switzerland. The Great Limburger. The eating season is from November to April. It is not a summer cheese, especially in lands where refrigeration is scarce. Fine brands are exported to America from several countries. Romano. Romano-Vaccino. Italy. Strong flavoring cheese like Parmesan and Petorino. Romanello. USA. Similar to Romano-Vaccino and old Monterey Jack. Small grating cheese cured one year. Rookford. France. The king of cheeses with its tingling Rabelazian pungency. Sea chapter three. Rookford cheese dressing bottled. USA. Made with genuine imported Rookford but with cotton seed oil instead of olive. Plain instead of wine vinegar. Sugar. Salt. Paprika. Mustard. Flour and spice oil. Rookford de course. Corsica. France. This Corsican imitation is blue colored and correctly made of sheep milk. But lacks the chalk caves of Auvergne for ripening. Rookford de tournemire. France. Another blue cheese of sheep milk from Languedoc. Using the royal Rookford name. Rougerelle. Le. Lionnet. France. A typical small goat cheese from Forres. In a section where practically every variety is made with goat milk. Rounet. France. This specialty named after its city Ruin. Ruin is a winter cheese eaten from October to May. Round Dutch. Holland. An early name for Adam. Rue. Le. Normandy. France. From the greatest of the cheese provinces. Normandy. Royal Brabant. Belgium. Whole milk. Small Limburger type. Royal Century. Denmark. Processed Swiss made in Denmark and shipped to Americans who haven't learned that a European imitation can be as bad as an American one. This particular pressurized processed cheese bread puts its ingredients in finer type than any accident insurance policy. Samoso. Danish Swiss cheese. Cream. Water. Non-fat dry milk solids. Cheese whey solids. And disodium phosphate. Ruffet. From Angeday. Saint-Tonge. France. Fresh goat. Ruenestin. Denmark and USA. Similar to Hergard Dost. Small eyes. Whale weighs about three pounds. Wrapped in red transparent film. Rush cream cheese. England and France. Not named from the rush in which many of our cheeses are made, but from the rush mats and that some fresh cream cheeses are wrapped and sewed up in to ripen. According to an old English recipe the curds are collected with an ordinary fish slice and placed in a rush shape covered with a cloth when filled. Lay a half pound weight in a saucer and set this on top of the strained curd for a few hours and then increase the weight by about a half pound. Change the cloths daily until the cheese looks mellow. Then put into the rush shape with the fish slice. The formula in use in France where willow heart shape baskets are sold for making this cheese is as follows. Add one cup new warm milk to two cups freshly skimmed cream. Dissolve in this one teaspoon of fine sugar and one tablespoon common rennet or thirty drops of houses extract of rennet. Let it remain in a warm place until curd sets. Rush and straw mats are easily made by cutting the straw into lengths and stringing them with a needle and thread. The mats or baskets should not be used a second time. S. Salon piffar or pressed toast. Sweden. Firm sharp biting. Unique of its kind because it is made with whiskey as an ingredient and the finished product is also washed with whiskey. Saanen. Switzerland. Semihard and as mellow has all good Swiss cheese. This is the finest cheese in the greatest cheese land. An emmentaler known as heart casa. Raib casa and Wallace casa. It came to fame in the sixteenth century and has always fetched an extra price for its quality and age. It is cooked much drier in the making so it takes longer to ripen and then keeps longer than any other. It weighs only ten to twenty pounds and the eyes are small and scarce. The average period needed for ripening is six years but some take nine. Sage or green cheese. England. This is more of a cream cheese than a cheddar as sage is in the USA. It is made by adding sage leaves and a greening to milk by the method described in chapter four. Saafrik. Guion front. This gormetic center, hard by the celebrated town of Rockford, lives up to its reputation by turning out a toothsome goat cheese of local renown. We will not attempt to describe it further since like most of the hosts though cheese is honored with the names of saints it is seldom shipped abroad. C'est Agathon. Brittany France. Season October to July. C'est Armand Montran. Barry France. Made from goat's milk. C'est Benoit. L'Hurée France. Soft Olivier type distinguished by charcoal being added to the salt rubbed on the outside of the finished cheese. It ripens in 12 to 15 days in summer and 18 to 20 in winter. It is about 6 inches in diameter. C'est Cloud. France. Semi hard blue goat mellow small square a quarter to a half pound. The curd is kept five to six hours only before salting and is then eaten fresh or put away to ripen. C'est Cire. C'est Mondeau. C'est Dirier or Mondeau. C'est Mondeau. C'est Florentine. Burgundy France. A lusty cheese soft but salty in season from November to July. C'est Florent. Auvergne France. Another seasonal specialty from this province of many cheeses. C'est Galais. Poitou France. Made from goat's milk. C'est Gervais. Paule de crème. Or Le C'est Gervais. C'est Paule de crème. C'est Ré. C'est La Mothe. C'est Honoré. N'est Verné. France. A small goat cheese. C'est Oubé. France. Similar to Brie. Saint Ival. England. Fresh dairy cream cheese containing lactobacillus achedophilus. Similar to the yogurt cheese of the USA which is made with bacchelus bulgaricus. C'est Laurent. Roussillon. France. Mountain sheep cheese. C'est Lésier. Beyant. France. A white curd cheese. C'est Loupe from Angedet. Poitou. And Vendier. France. Half goat, half cow milk. In season February to September. C'est Marcellin. Dolphin. France. One of the very best of all goat cheeses. Three by three quarters inches weighing a quarter of a pound. In season from March to December. Sometimes sheep milk may be added, even cows. But this is essentially a goat cheese. C'est Moritz. Switzerland. Soft and tangy. C'est Nectaire. Or C'est Nectaire. Auvergne. France. Noted as one of the greatest of all French goat cheeses. C'est Olivier. C'est Chapter 3. C'est Pierre. Pouligny. C'est Pouligny. C'est Pierre. C'est Reyn. C'est Alice. C'est Rémy. Trommage des. Haut Saum. France. Soft Pont-leve type. C'est Stefano. German. Belle Paise type. C'est Winx. Flanders France. The fromage of Saint Winx is a traditional leader in this Belgian border province. Noted for its strong spiced dairy products. C'est Anne. D'Eau Ré. Brittany France. A notable salute. Made by Trappist monks. C'est Marie. French. Compte. France. A creamy concoction worthy of its saintly name. C'est Marle. Le. Or fromage des Saumours de Turin. France. Made in terrain. From May to November. Similar to Valence. Salamagne. Southern Europe. Soft sheep's milk cheese stuffed into bladder-like sausage. To ripen. It has authority and flavor when ready to spread on bread. Or to mix with cornmeal and cook into a highly cheese-flavored porridge. Salame. France. Soft cream cheese stuffed into skins like salami sausages. Salami sausage style of packing cheese has always been common in Italy. From provolone down. And now, both as salami and lynx, it has become extremely popular for processed and cheese foods throughout America. Salé bleu de. France. One of the very good French blues. Salign. Champagne. France. White cheese made from sheep's milk. Saloio. Lisbon. Portugal. An aromatic farm-made hand cheese of skim milk. Short cylinder. One and a half to two inches in diameter. Weighing a quarter of a pound. Made near the capital Lisbon on many small farms. Salonite. Italy. Favorite of Emperor Augustus a couple of thousand years ago. Salty. Ireland. Firm. Highly colored. Tangy. Boxed in half pound slabs. The same as white thorn except for the added color. White thorn is as white as its name implies. Salt free cheese for diets. U.S. cottage. French fresh goat cheese. And Luxembourg. Koch en kasse. Samso. Denmark. Hard white, sharp, slightly powdery and sweetish. This is the pet cheese of Eric Blegvaad, who illustrated this book. Sandwich nut. An American mixture of chopped nuts with cream cheese or nufchatel. Sapsago. Sea chapter three. Sardinia. Sardinia. A Romano type cheese made in Sardinia. Sardinian. Sardinia, Italy. The typical hard grating cheese of this section of Italy. Sardo. Sardinia, Italy. Hard, sharp, for table and for seasoning. Imitated in the Argentine. There's also a pecorino named Sardo. Saraz, or Sarazin. Wald, Switzerland. Rockford type. Sassinage. Dauphini. France. Semi-hard, bluer and stronger than Stilton. This makes a French trio of blues with septemoncelle and geck. All three of which are made with the three usual milks mixed. Cow, goat and sheep. A succulent fermented variety for which both granola and sassinage are celebrated. Satz. Germany. Hard cheese made in Saxony. Savoy, Savois. France. Semi-soft, mellow, tangy, pour salut. Made by Trappist monks in Savoy. Sprüns. Argentine. Hard, dry, nutty. Parmesan grating type. Scano. Abruzzi, Italy. Soft as butter, sheep, burnt taste, delicious with fruits. Blackened rind. Deep yellow interior. Scarmorza, or Scamorza. Italy. Hard buffalo milk. Mild polone type. Also called pear from being made in that shape. Oddly enough also in pears. Tied together to hang from rafters on strings in ripening rooms or in the home kitchen. Fine when sliced thick and fried in olive oil. A specialty around Naples. Light tan oiled rind. From three-and-a-half by five inches in size. Imitated in Wisconsin and sold as pear cheese. Schaap zigger. Sea chapter three. Schafkasse. Sheep cheese. Germany. Soft part sheep milk. Smooth and delightful. Chamzer. Or Reinwald. Kanton Grabbeenden. Switzerland. Large skim milker 18 by five inches. Weighing 40 to 46 pounds. Slicker milk. This might be translated milk mud. It's another name for bloder. Sour milk waddle cheese. Schlesisk zauer Milkaase. Silesia Poland. Hard sour milker made like hand cheese. Laid on straw covered shelves. Dried by a stove in winter. And in open lattice sheds in summer. When very dry and hard. It is put to ripen in a cellar three to eight weeks. And washed with warm water two or three times a week. Schlesisk weicharg. Silesia Poland. Soft fresh skim. Sour curd broken up and cooked at 100 degrees for a short time. Lightly pressed in a cloth sack 24 hours. The kneaded and shaped by hand. As all hand cheeses are. Sometimes sharply flavored with onions or caraway. Eating fresh before the strong hand cheese odor develops. Schloss. Schlosskase. Or Bismarck. German. This castle cheese also named for Bismarck and probably a favorite of his. Together with Bismarck jelly donuts. Is an aristocratic Limburger that served as a model for leader crowns. Schmierkase. German cottage cheese that becomes. Smear case. In America. Schnitzelbank pot. See leader crowns. Chapter four. Holland. German. Imitation of Italian belt. Also translated beautiful land. Schutze in cause. Austria. Romador type. Small rectangular blocks weighing less than four ounces and wrapped in tin foil. Alpine. The way cheese made and consumed locally in the Alps. Schwarzenberger. Hungry and Bohemia. One part skim to two parts fresh milk. It takes two to three months to ripen. Schweizer Kase. Switzerland. German for Swiss cheese. See a mentor. Schweizer Ross. Don't. Danish Swiss cheese. Denmark. A popular Danish imitation of Swiss cheese. That is nothing wonderful. Select brick. See chapter 12. Say. So share. Berry France. The goat cheese eaten from February to September. C'est n'est-ce pas. Oui. The don. France. Soft whole milk. Cylindrical weighing about one and a half pounds. C'est bon ça. France. Semi hard skim. Blue veined. Of all three milks. Cow goat and sheep. An excellent blue. Ranked above Rockford by some. And next to Stilton. Also called. Jura blue. And a member of the triple milk. Triplets with dex and sacenage. Serbian Serbia. Made most primitively by dropping heated stones into a kettle of milk. Over an open fire. After the rannet is added. The curd stands for an hour and is separated from the whey. By being lifted in a cheesecloth and strained. It is finally put in a wooden vessel to ripen. First it is salted. Then covered each day with whey for eight days. And finally with fresh milk for six. Syria also makes a cheese called Serbian from goat's milk. It is semi soft. Serbian butter. Sea kaimar. Serra da estrela geijo da. Cheese of the star mountain range. Portugal. The finest of several superb mountain sheep cheeses in Portugal. Other milk is sometimes added. But sheep is standard. The milk is coagulated by an extract of thistle. Or cardoon flowers in two to six hours. It is ripened in circular forms for several weeks. And marketed in rounds averaging five pounds. About ten by two inches. The soft paste inside is pleasantly oily. And delightfully acid. Sharp flavored cheese. U.S. aged cheddar's. Including Monterey Jack. Italian Romano Fettorino. Old Asiago. Gorgonzola. Incanestrado. Encacho cavallo. Spanish de fontine. Age Romanian. Cascaval. Shefford. Chapter two. Silesian. Poland and Germany. White mellow caraway added. Imitated in the U.S.A. Si slez iz chr. Sear cheeses. In Yugoslavia. Montenegro. And adjacent lands. Sear. Or sear. Means cheese. Mostly this type is made of skimmed sheep milk. And has small eyes or holes. A sharp taste and resemblance to both American brick and Limburger. They are much fewer than the Saint cheeses in France. Sear iz miezina. Dalmatia, Yugoslavia. Primitively made by heating skim sheep milk in a bottle over an open fire. Coagulating it quickly with pig or calf rennet. Breaking up the curd with a wooden spoon. And stirring it by hand over the fire. Pressed into forms eight inches square. And two inches thick. It is dried for a day. And either eaten fresh or cut into cubes. Salted, packed in green sheep or goat hides. And put away to ripen. Sear mastni. Montenegro. Fresh sheep milk. Sear postni. Montenegro. Hard skim sheep milk. White with many small holes. Also answers to the names of Tord and Mirzav. Sear twidder. Sear twidder sear. Sear varžavski. Sear varžavski sear. Seraz, Serbia. Semi soft whole milk. Mellow. Skir, Iceland. The one standard cheese of the country. A cross between Devonshire cream and cream cheese. Eating with sugar and cream. It is very well liked and filling. So people are apt to take too much. A writer on the subject gives this bit of useful information for travelers. It is not advisable, however, to take coffee and skir together. You can get this before writing, as it gives you diarrhea. Slip coat or calwick? England. Soft unripened, small, white, rich as butter. The curd is put in forms 6 by 2 inches for the whey to drain away. When firm it is placed between cabbage leaves to ripen for a week or two, Taken from the leaves, the skin or coat becomes loose and easily slips off, hence the name. In the middle of the eighteenth century it was considered the best cream cheese in England, and was made then as today, in Wiesenden-Ritlensche. Small Toast Sweden Soft and Melting Smear Case Old English Corruption of German Smear Case, long used in America for cottage cheese. Smoked Block, Austria A well-smoked cheese in block form. Smoked Mozzarella, Si Mozzarella a Fumicata Smoked Shackley, Hungary Soft Sheep, Packed like Sausage in skins or bladders and smoked. Smoked Lit, Norway A Small Smoked Cheese Soaked Curd Cheese, Sea Washed Curd Cheese, Sorbet, Champagne, France Semi-hard Whole Milk, Fermented Yellow with Reddish Brown Rind Full Flavor, High Smell Similar to Maroye, in taste and square shape, but smaller. Sorte Maginja and Sorte vermenja, two sorts of Italian Parmesan. Soumantran from Angde, France Soft, fine, strong variety from Upper Burgundy, Soybean, China Because this cheese is made of vegetable milk and often developed with a vegetable rennet, it is rated by many as a regular cheese. But our Occidental kind with animal milk and rennet is never eaten by Chinese and the mere mention of it has been known to make them shiver. Spalin or Stringer, Switzerland A small and mentale of fine reputation made in the Canton of Unterwalden from the whole and partly skim milk and named from the vessel in which five or six are packed and transported together. Sperkas, Sea Dry, Spiced, International Many bland cheese is saved from oblivion by the addition of spice to give it zest. One or more spices are added in the making and thoroughly mixed with the finished product, so the cheese often takes the name of the spice. Kuminost or Komenost for cumin, Karaway in English and several other languages. Among them, kumel, nokelost and laden, threes and clove and nagelkas, sage, thyme, clover leaf, sapsago, whole black pepper, pepato, etc. Spiced and Spiced, Spreads, USA Spiced standards for spiced cheeses and spreads specify not less than one and a half ounces of spice to one hundred pounds of cheese. Spiced Fondue, Sea Vacherin Fondue, France Spitz, Spitzkase, Germany Small Cylinder, four by one and a half inches. Karaway Spiced, Limburgert Lake, Sea Back Steiner, Sporsi, Italy, Soft, Small, Cream, Sprah, Greek, Sharp and Pleasantly Salty, Packed fresh from the brine bath in one pound jars. As tasty as all Greek cheeses, because they are made principally from sheet milk, Stangen Kaze, Germany, Limburgert type, Stein Kaze, USA, aromatic pickin' stone, a beer stein accompaniment well made after the old German original, Stein Busche Kaze, German, semi-hard firm, full cream, mildly sour and pungent, brick forms reddish and buttery, originated in Frankfurt, highly thought of at home but little known abroad. Step, Russia, Germany, Austria, Denmark German colonists made and named this in Russia, rich and mellow, it tastes like Tilsite and is now made in Denmark for export, as well as in Germany and Austria for home consumption. Stilton, C.Chapter III Sturred curd cheese, USA, similar to cheddar but more granular, softer in texture and marketed younger. Straccino, Italy, soft goat, fresh cream, winter, light yellow, very sharp, rich and pungent, made in many parts of Italy and eaten sliced, never grated, a fine cheese of which taleggio is the leading variety. C.Chapter III, also C.Cetoso straccino, straccino crescenza is an extremely soft and highly colored member of this distinguished family, stravettio, Italy, well aged according to the name, creamy and mellow, Stringer, C.Spalen, Styria, Austria, whole milk, cylindrical form, Suffolk, England, an old timer seldom seen today, stony hard, horny flat milk, cartwheels locally nicknamed bang, never popular anywhere, it has stood more abuse than Limburger, not for its smell but for its flinty hardness, hunger will break through stone walls and anything except Suffolk cheese, those that made me were uncivil for they made me harder than the devil, knives won't cut me, fire won't sweat me, dogs bark at me, but you can't eat me. Sorati, paneer, india, buffalo milk uncolored Soraz, Serbia, semi-hard and semi-soft Svekjaost, Sweden, a national pride named for its country, Swedish cheese to match Swiss cheese and Dutch cheese, it comes in three qualities, full cream, three quarters cream and half cream, soft, rich, ready to eat at six weeks and won't keep past six months, a whole-hearted whole milk wholesome cheese named after the country rather than a part of it as most hosts are, sweet curd, USA, hard cheddar, differing in that the milk is set sweet and the curd cooked firmer and faster, salted and pressed at once, when ripe however it is hardly distinguishable from the usual cheddar made by the granular process, Swiss, USA. In 1845, immigrants from Galrus, Switzerland, founded New Galrus, Wisconsin and after failing at farming due to cinch bugs gobbling their crops, they turned to cheese making and have been at it ever since. American Swiss, known long ago as picnic cheese, has been their standby and only in recent years these Wisconsin schvizers have had competition from Ohio and other states who turn out the typical cartwheels which still look like the genuine imported and mentholer. Shekali, Transylvania, Hungary, soft, sheep, packed in links of bladders and sometimes smoked. This is the type of foreign cheese that set the popular style for American process links with wine flavors and everything. End of chapter 21, recording by Ryan Duramos, duramosmedia.com. Chapter 23 of the complete book of cheese. This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer, please visit LibriVox.org. Recording by Ryan Duramos. The Complete Book of Cheese by Robert Carlton Brown. Chapter 23. Tee. Tafel Table. Tafel Ost. Denmark. A Danish brand name for an ordinary slicing cheese. Tafi, Argentina. Made in the rich province of Tucumán. Tavié Le Petit fromage D. Perigorre, France. A very small and tasty goat cheese. Taledio, Lombardi, Italy. Soft, whole milk, straccino type. Taillon, France. Goat. Tamier, France. Port Salud, made by Trappist monks at Savoy from their method that is more or less a trade secret. Tom de Beaumont is an imitation produced not far away. Tansenberger, Carinthia, Austria. Limburger type. Daufu or Tofu. China, Japan and the Orient. Soybean curd or cheese made from the milk of soybeans. The beans are ground and steeped. Made into a paste that's boiled so the starch dissolves with the casein. After being strained off, the milk is coagulated with a solution of gypsum. This is then handled in the same way as animal milk in making ordinary cow milk cheeses. After being salted and pressed in molds, it is ready to be warmed up and added to soups and cooked dishes as well as being eaten as is. Telemé, Romania. Similar to Brinza and sometimes called Branza de Bralia. Made of sheep's milk and rapidly ripened so it is ready to eat in 10 days. Terzolo, Italy. Term used to designate Parmesan type cheese made in winter. Tét à tét, tét de maur, Mours head, France. Round in shape. French name for Dutch Adam. Tét de mon, Monks head, France. A soft head weighing 10 to 20 pounds. Creamy, tasty, summer Swiss imitated in Jura France and also called Baillet. Tét de mon, c'est fromage gras for this death's head. The tempting cheese of Faville, Scotland. Something on the order of Eve's apple, according to the Scottish rhyme that exposes it. The first love token you gave me was the tempting cheese of Faville. Why be to the tempting cheese, the tempting cheese of Faville. Got me for sake, my own good man, and follow a faute-mâin laddie. Tessel, sheep's milk made of three or four pounds made on the island of Tessel off the coast of the Netherlands. Cenay, Vendôme, France. Resembles Camembert and Vendôme. Tion, Switzerland. Affine and Mentale. Three Counties, Ireland. An undistinguished cheddar named for the three counties that make most of the Irish cheese. Turingia, Caraway, Germany. A hand cheese spiked with Caraway. Thyme, Syria. Soft and mellow with a contrasting pungence of time. Two other herbal cheeses are flavored with thyme, both French. Frommage Forte II. Hazabruc II. Tibet, Tibet. The small hard-grating cheeses named after the country Tibet are of sheep's milk, in cubes about two inches on all sides, with holes to string them through the middle. Fifty to a hundred on each string. They suggest Chinese strings of cash and doubtless served as currency, in the same way as Chinese cheese money. Sea under money. Tignard, Savoy, Savoy, France. Hard sheep or goat. Blue veined, sharp tangy, from the Tignia Valley in Savoy. Similar to geckes, sassinage, and sep monsel. Tijuana, Mexico. Hard, sharp biting. Named from the border racetrack town. Tillamook, Sea Chapter Four. Tilsit, or Tilsit, Kaz, also called Ragnit, Germany. This classical variety of East Prussia is similar to American brick, made of whole milk, with many small holes that give it an open texture, as in poor salute, which it also resembles, although it is stronger and coarser. Old Tilsit is something special in aromatic tang, and attempts to imitate it are made around the world. One of them, Auvar, is such a good copy it is called Hungarian Tilsit. There are American, Danish, and Canadian, even Swiss, imitations. The genuine Tilsit has been well described as forthright in flavor, a good snack cheese, but not suitable for elegant post-Prandial dallying. Tilsiski, Yugoslavia, a Montenegrin imitation Tilsit. Ton de Beaumont, France. Whole cow's milk. Ton la. Auvergne, France. Also called frume, cantal, or fromage de cantal. A kind of cheddar that comes from amber, auberac, orillia, grand murro, roche, salel, etc. Ton de chevier, Savoye, France. Soft goat cheese. Ton de Savoye, France. Soft paced goat or cow, others in the same category are tom de biago, tom au fenoui, tom dodant. Tom Eliton Gruyere, Norway. Imitation of French Gruyere in two and a half ounce packages. Topf or Topfkase, Germany. A cooked cheese to which Pennsylvania pot is similar. Sour skim milk cheese, eaten fresh and sold in packages of one ounce. When cured, it is flaky. Toscano or Becorino Toscano, Tuscany, Italy. Sheeps milk cheese like Romano, but softer and therefore used as a table cheese. Toscanello, Tuscany, Italy. A smaller edition of Toscano. Tuareg, Berber, Africa. Skim milk often curdled with cururu leaves. The soft curd is then dipped out onto mats like pancake batter and sun dried for 10 days or placed by a fire for six with frequent turning. Very hard and dry and never salted. Made from lake chad to the Barbary States by Berber tribes. Tuareg, France. Besides naming this berry cheese, Tuareg serves as a picturesque label and trademark for a brand of Camembert. Tulumisio, Greece. Similar to Feta. Tunette, France. Small goat cheese. Turne de chevelle. Dolphin, France. Goat cheese. Trap, La or Oka. Canada. Truly fine port salue. Named for the trappist order and its Canadian monastery. Trappist, Sea Chapter 3. Trappist, Yugoslavia. Trappist port salue, imitation. Trauben, Grape, Switzerland. Swiss or Gruyet, aged in Swiss Nushatel wine and so named for the grape. Travnik, Travniki. Albania, Russia, Yugoslavia. Soft sheep whole milk with a little goat sometimes and occasionally skim milk. More than a century of success in Europe, Turkey and adjacent lands where it is also known as Arnautin, Arnautskisir and Vlasik. When fresh it is almost white and has a mild pleasing taste. It ripens to a stronger flavor in from two weeks to several months and is not so good if holes should develop in it. The pure sheep milk type when aged is characteristically oily and sharp. Traz Os Montes, Portugal. Soft sheep oily rich sapid. For city tour files nostalgically named from the mountains. All sheep cheese is oily, some of it a bit muttony but none of it at all, tallowy. Trecce, Italy. Small braided cheese eaten fresh. Triple aurore, France. Normandy cheese in season all the year around. Tru, France. Made and consumed in Touraine from May to January. Truvile, France. Soft fresh whole milk. Pond le vec type of superior quality. Troy, from Anges. Sea Barbary and Irvy. Truckles, England. Number one Wiltshire England. Skimmed milk. Blue veined variety like blue viny. The quaint word is the same as used in Trukel or Trundle bed. On Shrove Monday Wiltshire kids went from door to door singing for a handout. Pray Dame something, an apple or a dumpling or a piece of Trukel cheese of your own making. Number two local name in the west of England for a full cream cheddar put up in loaves. Tschil, Armenia. Also known as leaf, tel paneer and zwirn. Skim milk of either sheep or cows. Made into cakes and packed in skins in a land where wine is drunk from skin canteens often with shill. Toul, Deflan, France. A type of maroye. Tulum, penny, turkey. Salty from being soaked in brine. Tuna, prickly pear, Mexico. Not an animal milk cheese but a vegetable one. Made by boiling and straining the pulp of the cactus like prickly pear fruit to cheese like consistency. It is chocolate color and sharp. Pickedly pleasant when hard and dry. It is sometimes enriched with nuts, spices and or flowers. It will keep for a very long time and has been a dessert or confection in Mexico for centuries. Tuscano, Italy. Semi hard cream color a sort of Tuscany Parmesan. Tweedir sir, Serbia. Semi soft sheep. Skim milk cheese with small holes and a sharp taste. Preston forms two by 10 to 12 inches in diameter. Similar to brick or limb burger. Twin cheese, USA. Outstanding American cheddar marketed by Joanne's brothers. Green Bay, Wisconsin. Tafurok, Russia. Semi hard sour milk farm not factory made. It is used in the cheese bread called Matushki. Taibo, Denmark. Made in Copenhagen from pasteurized skim milk. Tirol sour, German. A typical Tirolian hand cheese. Tisgon, Dalmatia. The opposite number of Ziegen just below. Ziegengase, Austria. Semi soft skimmed sheep goat or cow milk. White sharp and salty originated in Dalmatia. You. Urda, Romania. Creamy sweet mild. Uri, Switzerland. Hard brittle white tangy. Made in the canton of Uri. 8 by 8 to 12 inches. Weight 20 to 40 pounds. Urcerin, Switzerland. Mild flavored. Cooked curd. Urt, fromage 2. Soft port salute type of the Basque country. Vi, Vacherine. France and Switzerland. One, Vacherine à la main. Savoy, France. Firm, leathery rind. Soft interior like brie or camembert. Round 5 to 6 by 12 inches in diameter. Made in summer to eat in winter. When fully ripe, it is almost a cold version of the great dish called fondue. Inside the hard rind container is a velvety, spicy aromatic cream. More runny than brie, so it can be eaten with a spoon, dunked in, or spread on bread. The local name is Tom de Montagu. 2. Vacherine fondue or spiced fondue. Switzerland. Although called fondue from being melted, the number one Vacherine comes much closer to our conception of the dish fondue, which we spell with an E. Vacherine number two might be called a precooked and spiced mentale, for the original cheese is made and ripened about the same as the Swiss classic, and is afterward melted, spiced and reformed into Vacherine. Val d'Andorre, fromage doux. Andorre France, sheep milk. Val de Bloc, leu. Nice, France. Hard dried small alpine goat cheese. Valancé or fromage de valancé. Tourin, France. Soft cream goat milk, similar to Sémar. In season from May to December. This was a favorite with Francis I. Valieu, Finland. One ounce wedges, six to a box. Labeled pasteurized processed Swiss cheese. Made by the Cooperative Butter Export Association, Helsinki Finland, to sell to North Americans to help them forget what real cheese is. Valsic, Albania. Crumbly and sharp. Varal penland. Germany. Alpine. Picket. Strong in flavor and smell. Varene, fromage de. France. Soft, fine, strong variety from Upper Burgundy. Vaster botanost. West botania. Slow maturing, one to one and a half years in ripening to a pungent, almost bitter taste. Vas gotta ost. West gotland. Sweden. Semi hard, sweet and nutty. Takes a half year to mature. Weight 20 to 30 pounds. Vendon, fromage de. France. Hard, sheep, round and flat. Like la cendrée in being ripened under ashes. There is also a soft. Vendon. Sold mostly in Paris. Veneto. Venetza. Italy. Parmesan type. Similar to Asiago. Usually sharp. Vic-en. Bigol. France. Winter cheese. Beyond. In season October to May. Victoria. England. The brand name of a cream cheese made in Guilford. Ville-sé-Jacques. France. Île-de-France. Winter specialty in season from November to May. Villiers. France. Soft one-pound squares made in Homaun. Virivori. Or veri. France. Fresh cream cheese. Viterbo. Italy. Sheep milk usually curdled with wild artichoke. Quenara scolimus. Strong grating and seasoning type of the Parmesan Romano pecorino family. Vise. Grease. Use milk. Suitable for grating. Void. Mouche. France. Soft associate of Ponlevic and Limburger. Volvic case. Holland. The name means full cream cheese. And that, according to law, has 45% fat in the dry product. C. Gra. Vohlberg sour milk. Greasy. Hard, greasy, semi-circular form of different sizes with extra strong flavor and odor. The name indicates that it is made of sour milk. Vori. Le. France. Fresh cream variety like Nuff Chateau and Petit Suisse. W. Warsawski Cyr. Poland. Semi-hard, fine, nutty flavored. Named for the capital city of Poland. Warwickshire. England. Derbyshire type. Washed curd cheese. USA. Similar to cheddar. The curd is washed to remove acidity and any abnormal flavors. Wiedeselborg. Denmark. A mild full cream loaf of Danish blue that can be very good if fully ripened. Weißschmier. Bavaria, Germany. Similar to Weißlacker. A slow ripening variety that takes four months. Weißlacker. White lacquer. Bavaria. Soft, pickent, semi-sharp, all gar type. Put up in cylinders and rectangles. Four and a half by four by three and a half. Weighing two and a half pounds. One of Germany's finest soft cheeses. Welsh cheeses. The words Welsh and cheese have become synonyms down the ages. Welsh cheeses can be attractive. The pale, mild, care-filly was famous at one time and nowadays has usually a factory flavor. A soft cream cheese can be obtained at some farms and sometimes holds the same delicate melting sensuousness that is found in the poems of John Keats. The resurrection cheese of land fangle, abracone, is no longer available. At least under that name. This cheese was so called because it was pressed by gravestones taken from an old church that had fallen into ruins. Often enough the cheeses would be inscribed with wording such as here lies Bloodwind Evans, aged 72. From My Wales by Rhys Davies. Wensleydale. England. One. England. Yorkshire. Hard, blue veined double cream similar to Stilton. This production of the medieval town of Wensleydale in the Ure Valley is also called Yorkshire Stilton and is in season from June to September. It is put up in the same cylindrical form as Stilton, but smaller. The Rhine is corrugated from the way the wrapping is put on. Two. White, flat shaped, eaten fresh, made mostly from January through the spring, skipping the season when the greater number one is made throughout the summer and beginning to be made again in the fall and winter. Verde, Elbinger, and Jeterung's Gaase. West Prussia. Semi soft, cow's milker, mildly acid, shaped like Gouda. West Friesian. Netherlands. Skim milk cheese eaten when only a week old. The honoured antiquity of it is preserved in the anonymous English couplet. Good bread, good butter, and good cheese is good English and good freeze. Westphalia sour milk or Brioche. Germany. Sour milk hand cheese needed by hand. Butter and or egg yolk is mixed in with salt and either pepper or caraway seeds. Then the richly coloured curd is shaped by hand into small balls or rolls of about one pound. It is dried for a couple of hours before being put down cellar to ripen. The peculiar flavour is due partly to the seasonings and partly to the curd being allowed to putrify a little like Limburger before pressing. This sour milker is as celebrated as Westphalian Raham. It is so soft and fat it makes a sumptuous spread similar to Tilsit and Brinza. It was named Briocher from the Gut Briocher Inn where it was perfected by the owner Frau Westphal well over a century ago. The English sometimes miscall it Bristol from a Hobson Jobson of the name Brioche. Whale cheese USA. In the cheddar box Dean Collins tells of an ancient legend in which the whales came into Tillamook Bay to be milked and he poses a possible origin of some waxy fossilised deposits along the shore as petrified whale milk cheese made by the Aboriginal Indians after milking the whales. White fromage blanc. France skim milk summer cheese made in many parts of the country and eaten fresh with or without salt. White cheddar USA. Any cheddar that isn't coloured with annatto is known as white cheddar. Green Bay brand is a fine example of it. White gorgonzola. This type without the distinguishing blue veins is little known outside of Italy where it is highly esteemed. Sea gorgonzola. White Stilton England. This white form of England's royal blue cheese lacks the aristocratic veins that are really as green as Ireland's flag. White Thorn Ireland. Firm white tangy half pound slabs boxed. Salty is the same except that it is coloured. Wilstermarschkase. Holzdein Marsch. Schleswig Holstein Germany. Semi hard full cream rapidly cured. Tilset type. Very fine made at Itsehoe. Wiltshire or Wilts. England. A derbischer type of sharp cheddar popular in Wiltshire. Sea North Wilts. Wisconsin factory cheeses. USA. Have the date of manufactured stamped on the rind indicating by the age whether the flavour is mild, mellow, nippy or sharp. American cheddar requires eight months to a year to ripen properly, but most of it is sold green when far too young. Notable Wisconsiners are Lof, Limburger, Redskin and Swiss. Wethania. India. Cal taboos affect the cheese making in India and in place of rennet from calves a vegetable rennet is made from Wethania berries. This names a cheese of agreeable flavour when ripened, but unfortunately it becomes acrid with age. Why? Yogurt or Yogurt. USA. Made with Bacchillus bulgaricus that develops the acidity of the milk. It is similar to the English Saint Ival. York. York Curd and Cambridge York. England. A high grade cream cheese similar to slip coat. Both of which are becoming almost extinct since World War II. Also, this type is too rich to keep any length of time and is sold on the straw mat on which it is cured for local consumption. Yorkshire Stilton. Colorstone England. This Stilton made chiefly at Colorstone develops with age a fine internal fat which makes it so extra juicy that it's a general favourite with English epicures who like their game well hung. York State. USA. Short for New York State the most venerable of our Chetters. Young America. USA. A mild young yellow Cheddar. Yo-Yo. USA. Copying pear and apple shaped balls of Italian provolone hanging on strings a New York cheese monger put out a cheddar on a string shaped like a yo-yo. Z. Siegel. Austria. Whole milk or whole milk with cream added aged only two months. Siegen Kase. Germany. A general name in Germanic lands for cheeses made of goat's milk. Altenberger is a leader among Siegen Kase. Sieger. One. This way product is not a true cheese but a cheap form of food made in all countries of central Europe and called Albumin cheese. Some are flavored with cider and others with vinegar. There is also a way bread. Two similar to Corsican broccio and made of sour sheep milk instead of whey sometimes mixed with sugar into small cakes. Zips. Sie Brinza. Zoma. Turkey. Similar to Caccio Cavallo. End of chapter 21. Recording by Ryan Deramos. Deramosmedia.com. About the author from the complete book of cheese. This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer please visit LibriVox.org. The complete book of cheese by Robert Carlton Brown. About the author. Bob Brown after living 30 years in as many foreign lands and enjoying countless national cheeses at the source returned to New York and summed them all up in this book. Born in Chicago he was graduated from Oak Park High School and entered the University of Wisconsin at the exact moment when a number of imported Swiss professors in this great dairy state began teaching their students how to hold an MN taller. After majoring in beer and free launch from Milwaukee to Munish, Bob celebrated the end of prohibition with a book called Let There Be Beer and then decided to write another about beer's best friend, cheese. But first he collaborated with his mother Cora and wife Rose on the Wine Cookbook still in print after nearly 25 years. This first manual on the subject in America paced a baker's dozen food and drink books including America Cooks, 10,000 Snacks, Fish and Seafood and the South American Cookbook. For 10 years he published his own weekly magazines in Rio de Janeiro, Mexico City and London. In the decade before that from 1907 to 1917 he wrote more than a thousand short stories and serials under his full name Robert Carlton Brown. One of his first books What Happened to Mary became a best-seller and was the first five real movie. This put him in who's who in his early 20s. In 1928 he retired to write and travel. After a couple of years spent in collecting books and bibliots throughout the Orient he settled down in Paris with the expatriate group of Americans and invented the reading machine for their delectation. Nancy Cunard published his words and Harry Crosby printed 1450 to 1950 at the Black Sun Press while in Cannes-Sumeur Bob had his own imprint Roving-Eye Press that turned out Demonyx, Gems, a censored anthology, Globe Gliding and Reddys for Bob Brown's machine with contributions by Gertrude Stein, Ezra Pound, Kay Boyle, James D Farrell, et al. The depression drove him back to New York but a decade later he returned to Brazil that had long been his home away from home. There he wrote The Amazing Amazon with his wife Rose making a total of 30 books bearing his name. After the death of his wife and mother Bob Brown closed their mountain home in Petropolis, Brazil and returned to New York where he remarried and now lives in the Greenwich village of his freelancing youth. With him came the family's working library the score of trunks and boxes that formed the basis of a mail-order book business in which he specializes today in food, drink and other out-of-the-way items. End of About the Author End of The Complete Book of Cheese by Robert Carlton Brown