 Chapter 19 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. The Complete Book of Cheese by Robert Carlton Brown Chapter 19 G. Geiskeisle, Germany and Switzerland A general name for goat's milk cheese. Usually, a small cylinder three inches in diameter and an inch and a half thick, weighing up to a half a pound. In making, the curds are set on a straw mat in molds for the whey to run away. They are salted and turned after two days to salt the other side. They ripen in three weeks with a very pleasing flavor. Gamalost, Norway Hard, golden brown, sour milker. After being pressed, it is turned daily for 14 days and then packed in a chest with wet straw. So far as we are concerned, it can stay there. The color all the way through is tobacco brown and the taste, too. It has been compared to medicine, chewing tobacco, petrified Limburger and worse. In his Encyclopedia of Food, Artemis Ward says that in Gamalost, the ferments absorb so much of the curd that in consequence, instead of eating cheese flavored by fungi, one is practically eating fungi flavored with cheese. Garda, Italy Soft, creamy, fermented. A truly fine product made in the resort town on Gardase, where Denuncio retired. It is one of those luscious little ones exported in tinfoil to America, and edible, including the moldy crusts that could hardly be called a rind. Garden, USA Cream cheese with some greens or vegetables mixed in. Garlic, USA A processed cheddar type flavored with garlic. Garlic Onion Link, USA A strong processed cheddar put up to look like links of sausage, nobody knows why. Cascunny, fromage de, si castillon. Gautrias, Mayenne, France Soft cylinder weighing about five pounds and resembling pour salut. Gavo, haute alp, France A good alpine cheese whether made of sheep, goat or cow milk. Geheimrat, Netherlands A factory cheese turned out in small quantities. The color is deep yellow and it resembles a baby Gouda in every way down to the weight. Gérard Mer, de, si recollé. German-American adopted types. Beer kezer, delicat, grünn, hand, harts kezer, kummel kezer, Kopen, lager, Liederkranz, Mein kezer, Münster, Old Heidelberg, Schafkezer, Silesian, Stein, Tilsit, Weißlach, piquant like Bavarian algoya. Géromé, la, Vogue, France Semi hard, cylinders up to eleven pounds. Brick red rind like Münster but larger. Strong, fragrant and flavorsome, sometimes with anise seed. It stands high at home where it is in season from October to April. Gervais, Île-de-France, France Cream cheese like Neuchâtel, long made by Maison Gervais near Paris. Sold in tiny tinfoil squares not much larger than old-time yeast. Like petit suisse, it makes a perfect lunch and dessert with honey. Gesundheit kiese, Holsteine, Sie Holstein health. Get mesost, Sweden. Soft goat, whey, sweet. Gex, pays de Gex, France Semi hard skim milk, blue veined. A little roquefort in season from November to May. Gex marbré, France A very special type marbled with rich milks of cow, goat and sheep mixed. A full-flavored ambassador of the big international blues family that are green in spite of their name. Guillen, Sie fromage à la crème. Gislef, Scandinavia. Hard, mild, made from skimmed cow's milk. Get host, Norway A traditional chocolate-colored companion piece to Gamalost but made with goat's milk. Glovis, Switzerland The brand name of a cone of sapsago. Glattkäse or gelbkäse, Germany. Smooth cheese or yellow cheese. A classification of sour milkers that includes allmütse kragel. Kloar des montagnes, Sie Dahmen. Gloster, Glastischer England. There are two types. Double. The better of the two glasters is eaten only after six months of ripening. It has a pronounced but mellow delicacy of flavor, the tiniest morsel being pregnant with savor. To measure its refinement, it can undergo the same comparison as that we apply to vintage wines. Begin with a small piece of red cheshire. If you then pass to a morsel of double glaster, you will find that the praises accorded to the latter have been no wit exaggerated. A concise encyclopedia of gastronomy by André El Simo. Two, single. By way of comparison, the spring and summer single glaster ripens in two months and is not as big as its large grindstone brother. And neither is it glorified cheshire. It is mild and as different in quality of flavor as a young and crisp wine is from an old vintage. Glumsse, West Prussia, Germany. A common, undistinguished cottage cheese. Gruksse, Nivernet, France. Season all year. Goat, France. A frank and fair name for a semi-hard, brittle mouthful of flavor. Every country has its goat specialities. In Norway, the milk is boiled dry, then fresh milk or cream added. In Czechoslovakia, the peasants smoke the cheese up the kitchen chimney. No matter how you slice it, goat cheese is always notable or noble. Goldenrich, USA. Golden in color and rich in taste. Bland as American taste demands. Like Belfese, but not so full-flavored and a bit sweet. A good and deservedly popular cheese nonetheless, easily recognized by its red rind. Gommost, Norway. Usually made from cow's milk, but sometimes from goats. Milk is curdled with rennet and condensed by heating until it has a butter-like consistency. Siem meisost. Gorgonzola, Italy. Besides the standard type exported to us, C.3. There is a white Gorgonzola, little known outside Italy, where it is enjoyed by local caseophiles, who like it put up in crocs with brandy, too. Gouda, C.3. Gouda, Kosher, Holland. The same semi-hard good Gouda, but made with Kosher rennet. It is a bit more mellow than most, and like all Kosher products, is stamped by the Jewish authorities who prepare it. Goya, Corrientes, Argentina. Hard, dry Italian type for grating. Like all fine Argentine cheeses, the milk of pedigreed herds fed on prime Pampas grass distinguishes Goya from lesser Parmesan types, even back in Italy. It is interesting that the nitrate in Chilean soil makes their wines the best in America, and the richness of Argentine milk does the same for their cheeses, most of which are Italian imitations and some of which excel the originals. Gournet, Seine, France. Soft, similar to demicelle, comes in round and flat forms about a quarter pound in weight. Those shaped like Bondon resemble corks about three-quarters of an inch thick and four inches long. Grana, Italy. Another name for Parmesan, from Grains, the size of Big Shot that the curd is cut into. Grana Lombardo, Lombardy. The same hard type for grating, named after its origin in Lombardy. Grana Reggiano, Reggio, Italy. A brand of Parmesan type made near Reggio and widely imitated, not only in Lombardy and Mantua, but also in the Argentine, where it goes by a pet name of its own, Reggianito. Gran Bonin, La. Switzerland. A luscious, half-dried sheep's milker. Granular curd, sea-stirred curd. Gras or velvet casse. Holland. Named from its butterfat content and called Moore's Head, Tête de mort, in France, from its shape and size. The same is true of fromage de gras in France, called Tête de mort, Death's Head. Gras is also the popular name for brie that's made in the autumn in France and sold from November to May. Sea brie. Gratairon, France. Goat milk, named as so many are, from the place it was made. Graubünden, Switzerland. A luscious, half-dried sheep's milker. Green Bay, USA. Medium-sharp, splendid white cheddar from Green Bay, Wisconsin, the Limburger County. Grey. Germany and Austrian Tyrol. Semi-soft, sour skim milk with salty flavor from curing in brine bath, named from the gray color that pervades the entire cheese when ripe. It has a very pleasant taste. Gruyère, Sea Chapter 3. Gussing, or Landelkass. Austria. Similar to brick. Weight between four and eight pounds. H. Habas, Sea Kai. Ablé creme chantilly. Osmo, Sweden. Soft, ripened dessert cheese made from pasteurized cream and creamery. Put up in five-ounce wedge-shaped boxes for export and sold for a high price, well over two dollars a pound in fancy, big-city groceries. Truly an aristocrat of cheeses to compare with the finest French brie or camembert. Sea Chapter 3. Hand, Sea Chapter 3. Hard, Puerto Rico. Dry, tangy. Hot's case it. Hot's. Hot's mountains, Germany. Tiny hand cheese. Probably the world's smallest soft cheese, varying from two-and-a-half inches by one-and-a-half down to one-quarter by one-and-a-half. Packed in little boxes a dozen together, rubbing rinds as close as sardines, and like Hart's canaries they thrive on seeds, chiefly caraway. Hartse, Belgium. Pour salut type from the Trappist Monastery at Haase. Hassan Dach. Turkey. Bland, Suite. Hauskäse, Germany. Limburger type, disc-shaped. Haute Marne, France. Soft, square. I. Or, fromage au foin. Seine, France. A skim milker resembling a poor grade of livareau. Nothing to write home about, except that it is ripened on new moan hay. Hasebruck. There are two kinds. One, Flemish. A fromage four type with white wine, juniper, salt and pepper, excessively strong for bland American tasters. Two, Franche Compté, France. Small, dry goat's milker, pounded, potted and marinated in a mixture of thyme, tarragon, leeks, pepper and brandy. Head. Four cheeses are called head. The French death's head, Swiss monk's head, Dutch cat's head, Moor's head. There's head cheese besides, but that's made of a pig's head and is only a cheese by discourtesy. Health, sea holstein. Herbestal, Germany. Named from a valley full of rich herbs for grazing. Herkimer, USA. Cheddar type, nearly white. Sea chapter four. Heogard's host, farmhouse or manor house. West Gotland and Jamptland, Sweden. Hard, emmentaler type in two qualities, full cream and half cream. Ways 25 to 40 pounds. It is the most popular cheese in all Sweden and the best is from West Gotland and Jötland. Heogard's tip, sea, who's house host. Hervé, Belgium. Soft, made in cubes and peppered with herbs such as tarragon, parsley and chives. It flourishes from November to May and comes in three qualities, extra cream, cream and part skim milk. Hickory smoked, USA. Good smoke is often wasted on bad cheese. Hoenburg, sea box number two. Hohenheim, Germany. Soft, part skimmed milk, half pound cylinders. Sea box number one. Hoipoi, China. Soybean cheese developed by vegetable rennet exported in jars. Oha, sea queso de. Hollande, North Germany. Imitation Dutch Goodas and Edams, chiefly from Neu-Kirchen in Holstein. Holstein dairy, sea, leather. Holsteine or Old Holsteine, Germany. Eden best when old with butter or in the north with dripping. Holstein health or Holsteine gesundheitskese, Germany. Sour milk curd pressed hard and then cooked in a tin kettle with a little cream and salt. When mixed and melted it is poured into half pound molds and cooled. Holstein skim milk or Holstein magekeese, Germany. Skim milker colored with saffron. Its name, thin cheese, tells all. Hop hopfen, Germany. Small one inch by two and a half inches packed in hops to ripen. An ideal beer cheese loaded with lupulin. Hopi, USA. Hard goat brittle sharp supposed to have been made first by the Hopi Indians out west where it's still at home. Horners, England. An old cream cheese brand in redditch where Worcestershire sauce originated. Horse cheese not made of mares milk but the nickname for Cazio Cavallo because of the horse's head used to trademark it. Whom, Holland. Brand name of one of those mild little red baby gurus that make you say Ho-ham. Hutsalhsost household cheese Sweden. Popular in three types. Heogardstüpp farmhouse Festgötatüpp Westgotland Sveziatüpp Swedish. Hevidgietost Norway. A strong variety of giertost little known and less liked outside of Scandinavia. I. Icelandic. In letters from Iceland W.H. Aden says the ordinary cheese is like a strong Dutch and good. There is also a brown sweet cheese like the Norwegian. Doubtless the latter is giertost. Ilefield Mecklenburg, Germany. Ilefield Ilefield Azores. Semi-hard cheese of the isle largely exported to mother Portugal measuring about a foot across and four inches high. The one word Ilefield covers the several Azorian islands whose names such as Pico Pique and Terciero third are sometimes added to their cheeses. Imperiale ancien. Imperial club, Canada. Potted cheddar, snappy perhaps named after the famous French ancien imperiale. Incanistrato Sicily, Italy. Very sharp, white, cooked, spiced formed into large round heads from 15 to 20 pounds. Si mayokino a kind made with the three milks goat, sheep and cow and enriched with olive oil besides. Irish cheeses. Irish cheddar and Irish stilton are fairly ordinary imitations named after their native places of manufacture. Arduk, Galty, Whitehorn, three counties, etc. Isigny, France. Full name, fromage à la creme d'Isigny. Cream cheese. The American cheese of this name never amounted to much. It was an attempt to imitate Camembert in the gay 90s, but it turned out to be closer to Limburger. See Chapter 2. In France there is also creme d'Isigny. Thick fresh cream that's as famous as England's Devonshire and comes as close to being cheese as any cream can. Island of Orléans, Canada. This soft, full-flavored cheese was doubtless brought from France by early Emma Grace, for it has been made since 1869 on the island in the St. Lawrence River near Quebec. It is known by its French name le fromage raffiné de l'île d'Oliens and lives up to the name refined. Jay. Jack, C. Monterey. Jochberg. Tirol, Germany. Cow and goat milk mixed in a fine Tirolian product as all mountain cheese are. 20 inches in diameter it weighs in at 45 pounds with the rind on. Jean Ché. Saint-Tonge, France. A superior Caillebotte. Flavored with rum, orange flower water or uniquely black coffee. Josephine. Silesia, Germany. Soft and ladylike as its name suggests. Put up in small cylindrical packages. Johnnyac. See Chapter 3. You lost. Sweden. Semi-hard tangy. Jura ble or sep mussel. France. Hard, blue veined, sharp tangy. Kay. Kaz Ude. Belgium. Flemish name for the French Boudelil. Kaskivalje. Yugoslavia. Same as Italian cazio cavallo. Kaiser Kiese. Germany. This was an imperial cheese in the days of the Kaisers and is still made under that once awesome name. Now it's just a jolly old mellow yellow container of tang. Kajmar or Serbian butter. Serbia and Turkey. Cream cheese. Soft and bland when young but ages to a tang between that of any goat's milker and rocafort. Camembert. Yugoslavia. Imitation Camembert. Karachi Lala. Turkey. Nutty and tangy. Kareish. Egypt. A pickled cheese similar to Domiati. Karut. India. Semi-hard mellow for grating and seasoning. Karvi. Norway. Caraway seeded comes in smallish packages. Kashi. Romania. Soft white somewhat stringy cheese named cheese. Kashi cavallo. Kashi cavallo. Greece. A good imitation of Italian cazio cavallo. Kashi or kahaer penne. Turkey. Hard white sharp. Kashi kvann. Bulgaria and the Balkans. An all-purpose goat's milk, Parmesan type. Eaton sliced when young, grated when old. An attempt to imitate it in Chicago failed. It is sold in near-east quarters in New York, Washington and all big American cities. Cazcaval. Romania. Identical with Italian cazio cavallo, widely imitated and well in Greece, Yugoslavia, Bulgaria, Transylvania and neighboring lands. As popular as cheddar in England Canada and USA. Kaseri. Greece. Hard. Use milk usually. Kaccavalje. Serbia. Just another version of the international cazio cavallo. Katzenkopf. Katzhead. Holland. Another name for Eaton. Sea Chapter 3. USA. Widely advertised processed cheese food. Kauna. Lithuania. A hearty cheese that's in season all the year round. Kefalotir. Yugoslavia, Greece and Syria. Both of these hard, grating cheeses are made from either goats or use milk and named after their shape resembling a Greek hat or kefalo. Keg ripened. King Christian IX. Denmark. Sharp with caraway. Popular with everybody. Kingdom Farm. USA near Ithaca, New York. The Rutherfordites or Jehovah's Witnesses make brick, Limburger and Münster that are said to be most delectable by those mortals lucky enough to get into the Kingdom Farm. Unfortunately their cheese is not available elsewhere. Kiasgard. Denmark. Hard, skim, sharp, tangy. Klatscheese. Gossip cheese. Germany. A rich ladies cheese corresponding to Dahmen. Both designed to promote the flow of gossip in afternoon cafe clutches in the Conditories. Kloster. Klostercheese. Bavaria. Muncher-inch. In Munich this was and perhaps still is carried by brewmasters on their tasting tours to bring out the excellence of a freshly broached ton. Named for being made by monks in early cloisters down to this day. Kochenkäse. Luxemburg. Cooked white dessert cheese. Since it is salt free it is recommended for diets. Kochkäse. cheese, coctoon cheese, Belgium, semi-soft, cooked and smoked, bland flavor, colos monastore, Romania, sheep, rectangular four-pounder, eight-and-a-half by five by three inches, one of those college-educated cheeses turned out by the students and professors at the Agricultural School of Transylvania. Colos Varot, Romania, a trap-ist poor-salu imitation made with water-buffalo milk, as are so many of the world's fine cheeses. Cominacaz, Cominacaz, North Holland, spiked with caraway seeds and named after them. Koenigskese, Germany, a regal name for a German imitation of Belpeze. Copanisti, Greece, blue-mulled cheese with sharp peppery flavor. Koppen, Kapp or Bowden, Germany, semi-hard goat made in a cup-shaped mold that gives both its shape and name. Small, three to four ounces, sharp, pungent, somewhat smoky, imitated in USA in half-pound packages. Korestin, Russia, semi-soft, mellow, cured in brine. Kosher, this cheese appears in many countries under several names. Similar to Limburger but eaten fresh. It is stamped genuine by Jewish authorities for the use of religious persons. See Gouda Kosher. Krautakese, Brazil, soft-paste herb cheese put up in a tube by German Brazilians near the Argentine border. A rich, full-flavored adaptation of Swiss krautakese, even though it is processed. Krautakese, herb cheese, Switzerland, hard, grating cheese flavored with herbs, like sapsago or grünkäse. Kraut or kirgische Käse, Asian steppes. A cheese turned out en route by nomadic tribes in the Asiatic steppes, from sour milk of goat, sheep, cow or camel. The salted and pressed curd is made into small balls and dried in the sun. Kübachet, Bavaria, soft, ripe and chiefly interesting because of its name, Cow Creek, where it is made. Kuminost, Norway. Semi-hard, caraway seeded. Kuminost, Sweden. This is Bondost with caraway added. Kuminost, Wisconsin, USA. Imitation of the Scandinavian, with small production in Wisconsin where so many Swedes and Norwegians make their home and their ost. Kumul, Leiden or Leidische Kass. Holland, caraway seeded and named. Kumulkäse, Germany and USA. Semi-hard, sharp with caraway. Milwaukee Kumulkäse has made a name for itself as a nibble most suitable with most drinks, from beer to imported Kumuldecur. End of Chapter 19 Chapter 20 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 The Complete Book of Cheese by Robert Carlton Brown Chapter 20 L2M Lavnet, Syria, sour milk La Fancée or Frommage de Pau, France, cream cheese Lagerkäse, USA. Semi-dry and mellow. While lager means merely to store, there is more than a subtle suggestion of lager beer here. An ancient cantal type said to have flourished since the Roman occupation. Many consider lagerl superior to cantal. It is in full season from November to May. Goat cheese made from May to November Lancashire or Lancaster, North England. White, crumbly, sharp. A good Welsh rabbit cheese if you can get it. It is more like Cheshire than Cheddar. This most popular variety in the north of England is turned out best at Fild near the Irish Sea. It is a curiosity manufacturer for often the curds used are of different ages, and this is accountable for a loose friable texture, deep orange in colour. Lambelkäse or guessing, Austria. Skin milker similar to US brick. Square loaves, £4 to £8. Langrois bleu, USA. A Colorado bleu with an excellent reputation, though it can hardly compete with the hawk fore. Langre, haute marre, France. Semi-hard, fermented whole milk. Farm-made, full-flavoured, high-smelling Limburger type, similar to Maroi. Ancient of days said to have been made since the time of the Merovingian kings. Cylindrical, five by eight inches, they weigh one and a half to £2. Consumed mostly at home. Lapland, Lapland. Reindeer milk. Resembles hard Swiss. Of unusual shape both round and flat, so a cross-section looks like a Dumbo with angular ends. Laredo, Mexico. Soft, creamy, mellow, made and named after the north Mexico city. Laran, France. A kind of Maroi. Laticini, Italy. Trade name for a soft, water-buffalo product as creamy as common bear. Loam, Le. Burgundy, France. Made from November to July. Lauterbach, Germany. A breakfast cheese. Leaf, sea, chill. Leather, Leder or Holstein diary, Germany. A skim milker with 5-10% buttermilk, all from the great milk cows up near Denmark in Schleswig-Holstein. A technical point in its making is that it's broken up with a harp or a stirring stick and stirred with a Danish stirrer. Leibani, Syria. Dessert cottage cheese often served with yoghurt. Leccia formiggini di, Italy. Soft, cow or goat. Round dessert variety. Representative of a cheese family as big as the human family of most Italians. Leis, sea up and cellar, festive number two. Le Coréin, Lorraine, France. Half dried, small, salted, peppered and sharp. The salt and pepper make it unusual, though not as peppery as Italian pepato. Leicester, England. Hard, shallow, flat millstone of cheddar like cheese weighing 40 pounds. Dark orange and mild to red and strong, according to age. With Wiltshire and Warwickshire it belongs to the Derbyshire type, and ancient saying is, Leicester cheese and watercress were just made for each other. Leicester, sea laden. Leonessa, a kind of pecorino. Leroy, USA. Notable because it's a natural cheese in a mob of modern processed. No. France, goat, in season from February to September and not eaten in fall or winter months. Leskin, Caucasus. Curious because the sheep's milk that makes it is milked directly into a sack of skin. It is made in the usual way, rennet added, curd broken up, way drained off, curd put into forms and pressed lightly. But after that it is wrapped in leaves and ropes of grass. After curing two weeks in the leaves, they are discarded. The cheese salted and wrapped up in leaves again for another ripening period. The use of a skin sack again points the association of cheese and wine in a region where wine is still drunk from skin bags with nozzles as in many wild and mountainous parts. Les Petits Bressins, Presse, France. Small goat cheeses named from food famous Bress of the plump pellets and often stimulated with brandy before being wrapped in fresh wine leaves like Les Petits Bamons. Les Petits fromages, Si, Petits fromages in Tivier. Le vachera. Named given to two entirely different varieties. Number one, vachera à la main. Number two, vachera fondue. Si, vachera. Levreux, very France. A goat cheese in season from May to December. Laidon, coming in a cause, caraway cheese from Holland. Semi hard, tangy with caraway, similar delft. There are two kinds of laidon that might be called farm fat and factory thin. For those made on the farms contained 30 to 35% fat against 20% in the factory product. Lederkranz, Si, Chapter 4. Limburger, Si, Chapter 3. Lincoln, England. Cream cheese that keeps two to three weeks. This is in England where there is much less refrigeration than in the USA and that's a big break for most natural cheeses. Lindenhof, Belgium. Semi soft, aromatic, sharp. Lipter, lip tower, lip toy, hungry. A classic mixture with condiments, especially the great peppers from which the world's best paprika is made. Lip tower is the regional name for Brintzer as well and it's made in the same manner of sheep milk and sometimes cow. Salty and spready, somewhat oily as most sheep milkers are. A fairly sharp taste with a suggestion of sour milk. It is sold in various containers and known as pickled cheese, Si, Chapter 3. Lipto, Hungary. Soft, sheep, white, mild and milky taste. A close relative of both Lip tower and Brintzer. Little Nippy, USA. Processed cheese with a cute name wrapped up both plain and smoky, to slice and serve for cheese trays, mash or whip for spreading, but no matter how you slice, mash and whip it, it's still processed. Livaro, Calvados, France. Soft paced, coloured with a natto brown to deep red. Also, uncommonly, fresh and white. It has the advantage over common bear, made in the same region, in that it may be manufactured during the summer months when skim milk is plentiful and cheap. It is formed in cylinders, six by two inches and ripened several months in the even temperature of caves, to be eaten at its best only in January, February and March. By June and afterward it should be avoided. Similar to Mignon, too. Early in the process of making, after ripening 10 to 12 days, the cheeses are wrapped in fresh leish leaves, both to give flavour and help hold in the ammonia and other essentials for making a strong, pecan liver hole. Livlon, the Russia. A popular hand cheese, a most unusual variety, because the cheese itself is red, not the rind. Locatelli, Italy. A brand of pecorino, differing slightly from Bomanu pecorino. Adegiana, Olimpardo. Lodi, Italy. Sharp, fragrant, sometimes slightly bitter, yellow. Cylindrical, surface-coloured, dark and oiled. Used for grating. Similar to Parmesan, but not as fine in quality. Longhorn, from the Skonskin, USA. This fine American cheddar was named from its resemblance to the longhorn of a popular milking breed of cattle, or just from the longhorn breed of cow that furnished the makings. Lorraine, Lorraine, Germany. Hard, small, delicate. Unique because it's seasoned with pistachio nuts beside salt and pepper. Eating while quite young, in two ounce portions that bring a very high price. Lumberger, Belgium. Semi-soft and tangy dessert cheese. The opposite of Limburger, because it has no odour. Lunch, Germany and USA. The same as breakfast and Frühstück, a Limburger-type of eye-opener. Lühneberg, West Austria. Swiss-type, saffron-coloured, made in a copper kettle. Not as strong as Limburger, or as mild as Emmenthaler, yet pecan and aromatic with a character of its own. Luxembourg, USA. Tiny, tin-fold type of Liederkrantz. A mild, bland, would-be, common bear. M. Maconnet, France. Soft, goat's milk. Two inches square by one and a half inches thick. Macala was France. Soft, common-bear-type, made in the same region, but sold at a cheaper price. Madrid-Degos, Spain. Name for Madrid, where it is made. Magdeburg, a Coo-Caser, Germany. Couchies, made in Magdeburg. Marg-Caser, C. Holstein skim milk. Magenda sorte, Italy. A term for Parmesan, types made between April and September. Magui, Belgium. Also called fromage mou, soft, white, sharp, spread. Maig, France. A name for Brie, made in summer. An inferior to both the winter car and spring mi-car. Meilleur, cremeur. Sheep, cooked, brained, salted. Made into forms and put into a brine bath, where it stays sometimes a year. Meilleur, peineur. Fat cheese, cremeur. Sheep, crumbly, open texture and pleasing flavour when ripened. Meineur, German. Semi-hard. Full cream, round, red outside, yellow within. Weight, three pounds. Meinzer, hand, German. Typical hand cheese, kneaded by hand thoroughly, which makes for quality pressed into flat cakes by hand, dried for a week, packed in kegs or jars and ripened in the cellar six to eight weeks. As in making bread, the skill in kneading meinzer makes a worthy craft. Maggiocina, Sicily, Italy. An exceptional variety of the three usual milks mixed together. Goat, sheep and cow, flavoured with spices and olive oil. A kind of vican strato. Malacoff, France. A form of Neuchâtel. About a half inch by two inches, eaten fresh or ripe. Manicamp, French Flanders. In season from October to July. Mano, queso de, Venezuela. A kind of Venezuelan hand cheese, as its Spanish name translates. Si, Venezuelan. Mano house. Si, her guards host. Manteca, butter, Italy. Cheese and butter combine in a small brick of butter with a covering of mozzarella. This is for slicing, not for cooking, which is unusual for any Italian cheese. Manur or Manurri, Yugoslavia. Sheep or cow's milk heated to boiling, then cooled until the fingers can be held in it. A mixture of fresh whey and buttermilk is added with the rennet. The curd is lifted from the whey in a cloth and allowed to drain when it is kneaded like bread, lightly salted and dried. Maquet, Belgium. Another name for fromage mou, soft cheese. Marches, Tuscany, Italy. Use milk, hard. Margarine, England. An oily cheese made with olio margarine. Margarita, Italy. Soft, cream, small. Marre and hofer, Austria. Limburger type. About four and a half inches square and one to one and a half inches thick. Weight about a pound. Wrapped in tinfoil. Merkisch or Merkisch hand, Germany. Soft, smelly, hand type. Maroi, Maroll, Maroll. Flannes, France. Semi-soft and semi-hard. Half way between Pont Levec and Limburger. Full flavour. High smell. Reddish brown round, yellow within. Five inches square and two and a quarter inches thick. Some larger. Martha Washington aged cheese, USA. Made by Casper of Bear Creek, Wisconsin. See under Wisconsin in Chapter 4. Mascarpone or Macerone. Italy. Soft white, delicate, fresh cream from Lombardy. Usually packed in muslin or goat's bags. A quarter to a half pound. Macintosh, Alaska. An early-conduct cheddar named by its maker, Peter Macintosh, and described as being as yellow as that Alaskan gold, which brought at times about ounce for ounce over mining camp's counters. The Cheddar Box by Dean Collins. McLaren's, USA. Pioneer-killed type of snappy cheddar in a pot. Originally made in Canada, now by Kraft in the USA. Meadowbloom, USA. Made by the Iowa State College at Ames. Mecklenburg skim, Germany. No more distinguished than most skim milkers. Melbu, France. Made in the Champagne District. Mankaiser, USA. Sharp, aromatic, trademark package. Melfur, USA. Excellent for a processed cheese. White, flavoursome, packed in half moons. Melon, France. Brown red rind, yellow inside. High smelling. There is also a breed of melon. Mantelta, Italy. Sharp, goat. From the Mantelta Mountains. Merignac, France. Goat. Merovingian, North-East France. Semi-soft, white, creamy, sharp. Historic since the time of the Merovingian Kings. Mersen, France. Lightly cooked. Mersitre, cremea. Eatin' when fresh and unsalted. Also when ripened. Soft, used milk. Mace-oast, Sweden. Way, Swedish. Meton, Franschkont, France. Season, October to June. Moise, France. Soft, pecan, aromatic. Midget, salami, provolone. USA. This goes baby good as an eat as one better, but being a sort of sausage, too. Mignon, Calderos, France. White, number one. Soft, fresh in small cubes of cylinders. In season only in summer, April to September. Pass, number two. Soft but ripened in the same forms, but only seasonal in winter, October to March. Similar to Pont-le-Vec, and popular for more than a century. It goes especially well with Calderos's side, fresh, hard, or distilled. Micra, name given to Springbury, midway between Fat Wintercar and Thinsom and Meigre. Milano, Straccino di Milano, Fresco, Quadra, Italy. Similar to Belpaisie, yellow with thin round. One and a half to two and three-quarter inches thick, three to six and a half pounds. Milk, mud, si schlicka milch. Milafiore, Milan, Italy. A thousand flowers, as highly scented as its sentimental name. Yet no cheeses are so freshly fragrant as these flowery alpine ones. Miltown Bar, USA. Robust texture and flavor reminiscent of free lunch and old-time bars. Milk cheeses. Milks that make cheese around the world. Ass, buffalo, camel, chamois, elephant, goat, human, sea mother's milk. Llama, mare, reindeer, sea cow, Amazonian legend. Sheep, whale, legendary, sea whale cheese. Yak, zebra, zebu. US pure food laws prohibit cheeses made of unusual or strange animals' milk, such as camel, llama, or zebra. Milwaukee, cumulcaza, and hamcaza, USA. Aromatic with caraway. Brought from Germany by early immigrants and successfully imitated. Minas, Brazil. Name for the Brazilian state of Minas Gerais, where it is made. Semi-hard, white, round two-pounder, often chalky. The two best brands are one called Primavera, Spring, and another put out by the Swiss professors who teach the art of the agricultural university in the state capital, Vela Horizonte. Minnesota Blue, USA. A good national product known from coast to coast. Besides blue, Minnesota makes good all-American brick and cheddar, natural nationals to be proud of. Mincitra in Macedonia, and Mincitra in Greece. Sheep, soft, succulent, and as pleasantly greasy as other sheep cheeses from Greece. It's a byproduct of the fabulous feita. Modena Monte, USA. Made in USA during World War II, Parmesan type. Mohawk Limburger Spread, USA. A brand that comes in one-pound jars. Moleterno, Italy. Similar to Cattio Cavallo. Monceau, Champagne, France. Semi hard, similar to Maroi. Montenizio, Italy. Similar to Guavontola. Montseer, Montseer-Chartel-Caser. Montseer-Schloss-Caser, Austria. This little family with a lot of long names is closely related to the Moonstre tribe, with very distant connections with the mildest branch of the Limburgers. The Schachtel-Caser is named from the wooden boxes in which it is shipped, while the Schloss-Caser shows its cast by being called Castle Cheese, probably because it is richer than the others being made of whole milk. Money made of cheese from China. In the cheese national bank collection of monies in the world, there is a specimen of cheese money, about which the curator, Farron Zerbe, writes, a specimen of the so-called cheese money of Northern China, 1850 to 1870, now in the Chase bank collection, came to me personally some 30 years ago from a woman missionary who had been located in the field, where she said a cake form of condensed milk, and referred to as cheese, was a medium of exchange amongst the natives. It, like other commodities, particularly compass tea, was prized as a trading medium in China, in that it had value as nutriment and was sufficiently appreciated by the population as to be exchangeable for other articles of service. Monks head, si, tête de moi. Monostore, Transylvania, Romania, use milk. Monsieur France, soft, salted, rich in flavour. Monsieur fromage, si, fromage de monsieur fromage. Montana, Catalonia, a mountain cheese. Montagio, Austria, and Italy, usually skimmed goat and cow milk mixed. When finished, the ride is often rubbed with olive oil or blackened with soot. It is eaten both fresh, white, and sweet and aged, and when it is yellow, granular and sharp with a characteristic flavour, mostly used when three to 12 months old, but kept much longer and greater for seasoning, widely imitated in America. Montaubein de Bretagne fromage 2, Brittany, France, a celebrated cheese of Brittany. Montavonne, Austria, sour and sometimes sweet milk made tasty with dried herbs of the Atchitea family. Montblanc, France, an alpine cheese. Monts-Sunis, South-Eastern France, usually made of all three available milks, cow goat and sheep. It is semi-hard and blue veined like the other hop-for-imitations gecks in Céventel. Primitive methods are still used in the making and sometimes the ripening is done by Penicillium introduced in Moldy bread. Large rounds, 18 by 6 to 8 inches, weighing 25 pounds. Mont-Déca, French-Flanders, trappist, Mont-Made, Port-Salupe. Mont-Didier, France, a fresh cream. Mont-Dor, Le, or Mont-Dor. Lyonnais, France, soft whole milk, originally goat, now cow, made throughout the Rhône-Vallée, fat, golden yellow and relished by financiers according to Victor Mersey. Between Brie and Pont-Levec, but more delicate than either, though not effeminate. Alpa and Réola, assimilé. The best is still turned out at Mont-Dor, with runners-up in Saint-Cyr and Sondidier. Mont-Vaune, Austria, a sour milker made fragrant with herbs added to the curd. Mont-Ré, Mexico, hard, sharp, perhaps inspired by Mont-Ré-Jacques that's made in California and along the Mexican border. Mont-Ré-Jacques, C.4. Mont-Ré, Cé-Nétoise, France, whole or partly skimmed milk, soft in quality and large in size, weighing up to five and a half pounds, notable only for its patriotic tricolour in ripening. With whitish moulds, it turns blue and has red spots. Mont-Pellier, France, cheap. Moravian, Czechoslovakia, semi-hard and sharp. Mont-Bier, Presse, France, in season from November to July. Mostoffé, France, a little-known product of champagne. Mother's milk. In his book about French varieties, les fromages, Maurice des zambios, sums up the many exotic milks made into cheese and recounts the story of Paul Baer, who served a cheese as white as snow that was so delicately appetising it was partaken of in religious silence. All the guests guessed, but none was right. So the host announced it was made of laide de fan and in a standard tourophile exclaimed that all of us are cannibals. Mountain, Bavaria, soft, yellow, sharp. Mountain, Azl-Doch, si, Azl-Doch. Mount Hope, USA, yellow, mellow, mild and porous, California, cheddar. Mouse or Maustrap, USA. Common name for young green-cracked leathery and rubbery low-grade store cheese fit only to bait traps. When it's aged and sharp, however, the same cheese can be baited for cassio files. Mozzarella, Italy, soft, water buffalo milk, moistly fresh and unripened, bland white cooking cheese put up in bowls or big bowl like cups weighing about a half pound and protected with wax paper. The genuine is made at Cardito, Aversa, Salernitano and in the Mazzoni di Caprio. Like ricotta, this is such a popular cheese all over America that it is imitated widely and often badly with a bitter taste. Mozzarella fromicata, also called scamozza, Italy, semi-soft, smooth, white, bland, unsalted, put up in pear shapes of about one pound with tan rind from smoking, eaten chiefly sliced but prized, both fresh and smoked, in true Italian Wundish meals such as lasagna and pizza. Mozzarinelli, Italy, a pet name for a diminutive edition of mozzarella. Morsave, si, se posni. Munster, Germany, German originally, now made from Colmer, Strasburg and Copenhagen to Milwaukee in all sorts of imitations both good and bad. Semi-hard, whole milk, yellow inside, brick red outside, flavour from mild to strong, depending on age and amount of caraway or anne's seed added. Best in winter season from November to April. Munster is a worldwide classic that doubles for both German and French. Jerome is the standard French type of it with a little longer season beginning in April and a somewhat different flavour from anne's seed. Often, instead of putting the seeds inside, a dish of caraway is served with a cheese for those who like to flavour to taste. In Alsace, Munster is made plain and also under the name of Munster or Cuma because of the caraway. American imitations are much milder and marketed much longer. They're supposed to blend the taste of brick and Limburger. Maybe they do. Mustard, USA. A processed domestic queer type. Mijithra, imitated with goats milk in southern Colorado. Mieshorst, Mutehorst, Scandinavia. Made in all Scandinavian countries and imitated in the USA. A whey cheese, buttery mild and sweetish with a caramel colour all through instead of a heavy chocolate or dark tobacco shade of ghettost. Frémost is a local name for it. The American imitations are cylindrical and wrapped in tinfoil. End of chapter 20. Chapter 21 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 D'Ramos The Complete Book of Cheese by Robert Carlton Brown Chapter 21 N. Nagelkassa Fresh Fresh clove cheese called Nagellis in Holland Austria Skim milk Curd mixed with caraway and cloves called nails Nagel in Germany and Austria The large flat rounds resemble English Derby Nanté or fromage du curé Cheese of the Curate Brittany France A special variety dedicated to some curate of Nanté Nestle England Soft whole milk Round and very thin Nuffchatele or Petit Suisse Normandy France Soft whole milk Small loaf C. Angeschillen Imperiale Wendell and Chapter 9 New Forest England Cream cheese from the New Forest District Neheimer Westphalia Germany Sour milk with salt and caraway seed added sometimes beer or milk Covered lightly with straw and packed in kegs with hops to ripen Both beer and hops in one cheese is unique Neolo Corsica In season from October to May Nogelost or Nogelost Norway Similar to Spiced Leiden or Adam with caraway and shaped like a Gouda Nordlands Ost Kalas USA Trade named for an American imitation of a Scandinavian variety perhaps suggested by Swedish Nordost Nordost Sweden Semi soft white baked salty and smoky North Wilts Wiltshire England Cheddar type smooth hard rind rich but delicate in flavor Small size 10 to 12 pounds named for its locale Nostral Northwest Italy An ancient of days variety of which there are two kinds One Formaggio Duro Hard as its name says made in the spring when the cows are in the valley Two Formaggio Tenero Soft and richer Summer made with milk from lush mountain grazing Notruzki Cheesebread Russia Made with Tephora cheese and widely popular Nova Scotia smoked USA The name must mean that the cheese was smoked in the Nova Scotia manner For it is smoked mostly in New York City like Sturgeon to give the luxurious flavor New World USA This semi soft newcomer arrived about 1954 and is advertised as a brand new variety It is made in the Midwest and packed in small heavily waxed portions to preserve all of its fine full aroma and flavor The cheese all America can be proud of whether it is an entirely new species or not Oh Oaxaca Si acedero Oka or La Trap Canada Medium soft aromatic The port salute Made by trappist monks in Canada after the secret method of the order that originated in France Cetrop Old English club USA Not old Not English and representing no club we know of Old Heidelberg USA Soft picket rival of leader crowns Oluron isle fromage de ire France A celebrated sheep cheese from this island of Oluron Olive cream USA Ground olives mixed to taste with cream cheese Olives rival Pimientos For such mildly picket blends That just suit the bland American taste A more exciting olive cream may be made with greek Calatima olives and feta sheep cheese Olive Orléans France Soft sheep cheese sold in three forms One Fresh summer White cream cheese Two Olive bleu Mold inoculated half ripened Three Olive saudre Ripened in the ashes Season October to June Olmutsur cargo Also Olmutsur beer casa Austria Soft skin milk sourd salty The smallest of hand cheeses Only half of an inch thick By one and a half inches in diameter Packed in kegs to ripen into beer cheese And keep the liquid contents of other kegs company A dozen of these little ones are packed together In a box ready to drop into wine or beer drinks At home or at the bar Oluron Or fromage de la valet de ossour Meant France In season from October to May Onion with garlic links USA Processed and put up like frankfurters in links Oporto Portugal Hard sharp tangy From the hometown of port wine Orkney Scotland A country cheese of the Orkney Islands Where it is buried in the oat bin to ripen And kept there between meals as well Oatmeal and scotch country cheese Are natural affinities Southie, Johnson and Boswell Have all remarked the fine flavor of such cheese With oat cakes Orléans France Named after the Orléans District soft Creamy Tangy Ossetine Tushnytsk or Kassage Cakes Comes in two forms One Soft and mild sheep or cow cheese Ripened in brine for two months Two Hard after ripening a year and more in brine This type made of sheep milk is the better Czechoslovakia Sheep in the Carpathian Mountains Supply the herb rich milk For this type Similar to Italian Caccio cavallo Oswego USA New York State Shedder of Distinction Udicas Belgium Popular in France As Bleu Delis Oost fromage d Roussillon France Of the Camembert family Ovar Hungarian Semi soft to semi hard Reddish brown rind Reddish yellow inside Mild but pleasantly picket It has been called Hungarian Tilsit Oveji sir Yugoslavian alpine Hard mountain sheep cheese of quality Seller ripened three months Weight Six to ten pounds Oxfordshire England An obeliscent type Now only of literary interest because of Jonathan Swift's little story around it in the 18th century An odd land of fellow Who when the cheese came upon the table Pretended to faint So somebody said Pray take away the cheese No said I Pray take away the fool Said I well To this Colonel Arwitt rejoins Faith my lord You serve the coxcomb right enough And therefore I wish we had a bits of your lordship's Oxfordshire cheese P Pabstit USA The Pabst beer people got this out during prohibition And although beer and cheese are brothers under their ferment And prohibition has long since been done away with The relation of the processed paste To a natural cheese is still as distant As near beer from regular beer Packet cheese England This corresponds to our processed cheese and is named from the package or packet it comes in Padia Switzerland Italian influence Canton of Ticino Soft A copy of Gorgonzola A blue with a pleasant aromatic flavour And of further interest because in Switzerland The motherland of cheese It is an imitation of a foreign type Pago Dalmatia Yugoslavia A sheep milk specialty made on the island of Pago in Dalmatia In weights from half To eight pounds Paladru Savoie France In season from November to May Palputta Hungary Fairly strong Limburger type Italy Gorgonzola type with white curd but without blue veining Paranica Hungary Sheep Caciocavalo type Parmesan Parmigiano Italy The grand mogul of all graders Called the hardest cheese in the world It enlivens every course from onion soup To cheese straws with the demitas And puts spirit into the sparse lentin menu of Pasta al pesto Powdered parmesan Garlic Olive oil and basil Pound in a mortar with a pestle Passar Ramcasa Creme de Passeau German Noted Bavarian cream cheese Known in France as Creme de Passeau Pasta Cotta Italy The ball or grana of curd used in making parmesan Pasta filata Italy A drawn curd the opposite of the little balls or grains into which grana is chopped Si formaci di pasta filata Pasteurized processed cheese food USA This is the ultimate desecration of natural fermented cheese Had pasture but known what eventual harm his discovery would do to a world of cheese He might have stayed his hand Pastorella Italy Soft rich table cheese Pategras Cuba Similar to Gouda Pecorino Italy Italian cheese made from used milk Salted in brine Granular Pelerdot De Rion Languedoc France A goat cheese in season from May to November Penetriu Romania One of the international Caciocavallo family Penicillium Glaucum And Penicillium album Tiny mushroom spores of Penicillium Glaucum Sprinkled in the curd destined to become Rookford Sprout and grow into blue veins that impart the characteristic flavor In 12 to 15 days a second spore developed on the surface Snow White Penicillium Album Penny Turkey Mellow sheep cheese packed in the skin of sheep or lamb Pennsylvania hand cheese USA This German original has been made by the Pennsylvania Dutch Ever since they arrived from the old country Also Pennsylvania pot or cooked Penroak Pennsylvania USA Cow milk imitation Rookford Inoculated with Penicillium Rookferty And ripened in caverns where nature has duplicated the ideal condition of the Cheese curing caverns of France So any failure of Penroak to rival real Rookford Is more likely to be the fault of mother cow than mother nature Peppato Italy Hard Sting With whole black peppers that make the lips burn Fine for fire eaters An American imitation is made in northern Michigan Persille de Savoie Savoie France In season from May to January Flavored with parsley in a manner similar to that of sage in Vermont cheddar Petafina La Dauphiné France Goat or cow milk mixed together with yeast of dried cheese added Plus salt and pepper olive oil brandy in absence Petite Carre France Fresh unripened and sin imperial Petite Gruyere Denmark Imitation Gruyere Pasteurized processed and made almost unrecognizable and inedible 6 tinfoil wedges to a box Also packaged with a couple of crackers for bars One wedge for 15 cents or free lunches forbidden This is a fair sample of one of several foreign imitations that are actually worse Than we can do at home Petite Mule Ilde France France A pet name for Coulomiers Petite Suisse France Fresh unsalted cream cheese Same as Nuff Châtel and similar to Coulomiers It comes in two sizes Grow A largest cylinder Demi A small one Keats called this the creamy curd And another writer has praised its La Fontaine-like simplicity Whether made in Normandy, Switzerland, or Petropolis, Brazil By early Swiss settlers It is ideal with honey Petite Vache France Little cowboy An appropriate name For a small cow's milk cheese Petite Bourgogne Lower Burgundy France Soft sheep white small tangy Other notable petites Also beginning with B Arbano and Bresson Petite fromage De Chasse d'eau lait France Small sheep cream cheeses From lower Limousine Petite fromage de Chevet France Little cheeses from little goats grazing on the little mountains of province Petite porte de Caë de Poitiers Poitou France Clotted milk in small pots Pifister Kham Switzerland A mental type although differing in its method of making with fresh skim milk It is named for Fister Huber Who was the first to manufacture it in chain Philadelphia Cream USA An excellent cream cheese that has been standard for 70 years Made in New York State in spite of its name Picnic USA Handy size picnic packing of mild American cheddar Swiss has long been called picnic cheese in America Is home away from home Picodon de Diolet Vite Dauphine France In season from May to December Pied fromage à lait France Another name for fromage blanc Or Farm soft creamy cottage cheese type Pie cheese USA USA An apt American name for any round store cheese That can be cut in wedges like a pie Perfect with apple or mints or any other pie And by the way in these days when natural cheese is getting harder to find Any piece of American cheddar cuts in pie wedges Before being wrapped in cellophane is apt to be the real thing If it has the rind on The wedge shape is used however without any rind To make processed pastes pass for natural Even without that identifying word And with misleading labels such as old Sharp cheddar and aged nine months That's long enough to make a baby But not a natural Out of a processed cheddar Pimiento USA Because Pimiento is the blandest of peppers It just suits our bland national taste Especially when mixed with noof shuttle Cream club or cottage The best is homemade of course With honest snappy old cheddar mashed and mixed to taste With the mild Spanish pepper That equals the Spanish olive as a partner in such spreads Pimp Sea mainsir Hand cheese Pineapple Sea chapter four Piora Tessin Switzerland Whole milk either cows or a mixture of goats and cows Pippin USA Boarding brand of cheddar Also Pippin roll Pithivier Au fond France Orléans Variety Ripened on hay From October to May Poitiers France Goats milker named from its Poitou district Pauble France All year double cream unsalted Ponta del gada Azores Semi-firm Delicate Picket Pongibon France France Similar to Rockford ripened at a very low temperature Pons le évêque Characterized as a classic French fromage with huge like romanticism Sea chapter three An imported brand is called the inquisitive cow Pouna USA Semi soft Mellow New York's stator of distinctive flavor sold in two-pound packs to be kept four or five hours at room temperature before serving Port salut Port du salut Sea chapter three Port Blue Lynx USA Blue flavored with red port And put up in pseudo sausage lynx Pot cheese USA Cottage cheese with a dry curd not creamed An old English favorite for fruited cheesecakes with perfume plums Lemons Almonds and macarons In Ireland it was used in connection with the sheep shearing ceremonies Although itself a common cow curd Pennsylvania pot cheese is cooked Potato Germany and USA Made in Turingia from sour cow milk with sheep or goat Sometimes added The potatoes are boiled and grated or mashed One part of the potato is thoroughly mixed or kneaded with two or three parts of dye curd In the better cheese three parts of potatoes are mixed with two of curd During the mixing salt and sometimes caraway seed are added The cheese is allowed to stand for from two to four days while a fermentation takes place After this the curd is sometimes covered with beer or cream and is finally placed in tubs and allowed to ripen for 14 days A variety of this cheese is made in the US It is probable however that it is not allowed to ripen for quite so long a period As the potato cheese of Europe In all other essentials it appears to be the same From US Department of Agriculture Bulleted number 608 Potato pepper Italy Italian potato cheese is enlivened with black pepper like pepato Only not so stony hard Pot de creme sans gervais Sans gervais sur mes francs The celebrated cream that rivals English Devonshire and is eaten both as a sweet and as a fresh cheese Poulignet sans pierre Tourant France A celebrated cylindrical cheese made in Indres Seasoned from May to December Pustinio le France A fresh cow milk made of Gascony Prato Brazil Semi-hard very yellow imitation of the Argentine imitation of Holland Dutch Standard Brazilian dessert with guava or quince paste Named not from Dish but from the River Plata district of the Argentine from whence it was borrowed long ago Prategao Switzerland Aromatic and sharp Limburger type from skimmilk named for its home valley Prestoste or Salon d'Flar Sweden Similar to Gouda but unique The curd being mixed with whiskey Packed in a basket salted and cellared wrapped in a cloth changed daily And on the third day finally washed with whiskey Primavera spring Minas Gerais Brazil Semi-hard white brand of Minas cheese high quality with a spring-like fragrance Primoste Norway Soft, Huey, Unripened, White-Brown, Mild Flavor Primula Norway A blend of French brie and petit gruyet Mild table cheese imitates in Norway sold in small packages Danish apetitost is similar but with caraway added Processed USA From here around the world natural cheese melted and modified by emulsification with a harmless agent and thus changed into a plastic mass Primoste Italy Small soft cream cheese Provatura Italy A water buffalo variety this type of milk makes a good beginning for a fine cheese no matter how it is made Providence France Port-Salis from the Trappist monastery at Brie-Québec Provole Provolone Provolotine Provolotine Provoletti And Provolino Italy All are types shapes and sizes of Italy's most widely known and appreciated cheese It is almost as widely but badly imitated in the USA where the final E and I are interchangeable Cured in string nets that stay on permanently to hang Decoratively in the home kitchen or dining room Like straw Chianti bottles Provolone's way from Bottronni Mouthful about one pound to two to four pounds There are three to five pound Provoletti and upward with huge salamis and giants Small ones come ball pair apple and all sorts of decorative shapes Big ones become monumental sculptures that are works of art to compare with butter and soap modeling C'est le or fromage cuit Lorraine France Cooked cheese worked with white wine instead of milk and pâté Poin Maquere Flanders The most candidly named cheese in existence In season from November to June Pultost or Knaust Norway Sour milk with some buttermilk far made in mountains Pustador Hungry Semi-hard Limberger Romador type Full flavor high scent Pyrenees fromage de France A fine mountain variety Cue Quartirollo Italy term used to distinguish Parmesan type cheese made between September and November Kakek Macedonia greets sheep eaten both fresh and ripened Cargill Si omutsul Quartirollo Italy Soft cow's milk Cheeses of the Azores Brazil and Portugal Si under their local or regional names Ametéjo Asitão Cardiga Ilha Prato Encerra da Estrella Queso Añejo Mexico White dry skim milk Queso de bola Mexico Whole milk similar to erum Queso de cavallo Venezuela Parashaped cheese Quesos cheeses Blanco Cartera En palma metida Si Venezuela Queso de cincho Venezuela Hard round orange balls weighing four pounds and wrapped in palm leaves Queso de crema Costa Rica Similar to soft brick Queso de hoja Leaf cheese Puerto Rico Named from its appearance when cut Like leaves piled on top of each other Queso de mano Venezuela Aromatic sharp in four ounce packages Queso de faiz Queso de la tierra Puerto Rico White pressed semi soft consumed locally Queso de prensa Puerto Rico The name means pressed cheese It is eaten either fresh or after ripening two or three months Queso de puna Puerto Rico Like U.S. cottage or Dutch cheese eaten fresh Queso de tapara Venezuela Made in Carora near Barquisimeto Called tapara from the shape and tough skin of that local gourd It is very good fresh But by the time it arrives in Carora It is often bad and dry D.K.K. in Bueno Provecho Queso fresco El Salvador Cottage cheese type Cuevil C.Chapter 3 Queeras C.Champoleon End of Chapter 21 Recording by Ryan D'Ramos D'RamosMedia.com