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Similar to Bel Paese.
Alpestra Austria
A smoked cheese that tastes, smells and inhales like whatever fish it was smoked with. The French Alps has a different Alpestre; Italy spells hers Alpestro.
Alpestre, Alpin, or Fromage de Briançon France
Hard; goat; dry; small; lightly salted. Made at Briançon and Gap.
Alpestro Italy
Semisoft; goat; dry; lightly salted.
Alpin or Clérimbert Alpine France
The milk is coagulated with rennet at 80° F. in two hours. The curd is dipped into molds three to four inches in diameter and two and a half inches in height, allowed to drain, turned several times for one day only, then salted and ripened one to two weeks.
Altenburg, or Altenburger Ziegenkäse Germany
Soft; goat; small and flat--one to two inches thick, eight inches in diameter, weight two pounds.
Alt Kuhkäse Old Cow Cheese Germany
Hard; well-aged, as its simple name suggests.
Altsohl see Brinza.
Ambert, or Fourme d'Ambert Limagne, Auvergne, France
A kind of Cheddar made from November to May and belonging to the Cantal--Fourme-La Tome tribe.
American, American Cheddar U.S.A.
Described under their home states and distinctive names are a dozen fine American Cheddars, such as Coon, Wisconsin, Herkimer County and Tillamook, to name only a few. They come in as many different shapes, with traditional names such as Daisies, Flats, Longhorns, Midgets, Picnics, Prints and Twins. The ones simply called Cheddars weigh about sixty pounds. All are made and pressed and ripened in about the same way, although they differ greatly in flavor and quality. They are ripened anywhere from two months to two years and become sharper, richer and more flavorsome, as well as more expensive, with the passing of time. See Cheddar states and Cheddar types in Chapter 4.
Americano Romano U.S.A. < previous next >