The Complete Book of Cheese - LightNovelsOnl.com
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Not an animal milk cheese, but a vegetable one, made by boiling and straining the pulp of the cactuslike p.r.i.c.kly pear fruit to cheeselike consistency. It is chocolate-color and sharp, piquantly 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_
Semihard; cream color; a sort of Tuscany Parmesan.
Twdr Sir _Serbia_
Semisoft sheep skim-milk cheese with small holes and a sharp taste.
Pressed in forms two by ten to twelve inches in diameter. Similar to Brick or Limburger.
Twin Cheese _U.S.A._
Outstanding American Cheddar marketed by Joannes Brothers, Green Bay, Wisconsin.
Tworog _Russia_
Semihard sour milk farm (not factory) made. It is used in the cheese bread called Notruschki.
Tybo _Denmark_
Made in Copenhagen from pasteurized skim milk.
Tyrol Sour _German_
A typical Tyrolean hand cheese.
Tzgone _Dalmatia_
The opposite number of Tzigen, just below.
Tzigenkase _Austria_
Semisoft; skimmed sheep, goat or cow milk. White; sharp and salty; originated in Dalmatia.
U
Urda _Rumania_
Creamy; sweet; mild.
Uri _Switzerland_
Hard; brittle; white; tangy. Made in the Canton of Uri. Eight by eight to twelve inches, weight twenty to forty pounds.
Urseren _Switzerland_
Mild flavored. Cooked curd.
Urt, Fromage d'
Soft Port-Salut type of the Basque country.
V
Vacherin _France and Switzerland_
I. Vacherin a la Main. Savoy, France. Firm, leathery rind, soft interior like Brie or Camembert; round, five to six by twelve 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 Tome de Montague.
II. Vacherin Fondu, or Spiced Fondu. Switzerland. Although called Fondu from being melted, the No. I Vacherin comes much closer to our conception of the dish Fondue, which we spell with an "e."
Vacherin No. II might be called a re-cooked and spiced Emmentaler, for the original cheese is made, and ripened about the same as the Swiss cla.s.sic and is afterward melted, spiced and reformed into Vacherin.
Val-d'Andorre, Fromage du _Andorra, France_
Sheep milk.
Valdeblore, le _Nice, France_
Hard, dried, small Alpine goat cheese.
Valencay, or Fromage de Valencay _Touraine, France_
Soft; cream; goat milk; similar to Saint-Maure. In season from May to December. This was a favorite with Francis I.
Valio _Finland_
One-ounce wedges, six to a box, labeled pasteurized process Swiss cheese, made by the Cooperative b.u.t.ter Export a.s.sociation, Helsinki, Finland, to sell to North Americans to help them forget what real cheese is.
Valsic _Albania_
Crumbly and sharp.
Varalpenland _Germany_
Alpine. Piquant, strong in flavor and smell.
Varennes, Fromage de _France_
Soft, fine, strong variety from Upper Burgundy.
Vasterbottenost _West Bothnia_
Slow-maturing. One to one-and-a-half years in ripening to a pungent, almost bitter taste.
Vastgotaost _West Gothland, Sweden_
