The Complete Book of Cheese, page 120 by Robert Carlton Brown
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Hard; brittle; sharp.
Amou Béarn, France
Winter cheese, October to May.
Anatolian Turkey
Hard; sharp.
Anchovy Links U.S.A.
American processed cheese that can be mixed up with anchovies or any fish from whitebait to whale, made like a sausage and sold in handy links.
Ancien Impérial Normandy, France
Soft; fresh cream; white, mellow and creamy like Neufchâtel and made in the same way. Tiny bricks packaged in tin foil, two inches square, one-half inch thick, weighing three ounces. Eaten both fresh and when ripe. It is also called Carré and has separate names for the new and the old: (a) Petit Carré when newly made; (b) Carré Affiné, when it has reached a ripe old age, which doesn't take long--about the same time as Neufchâtel.
Ancona see Pecorino.
Andean Venezuela
A cow's-milker made in the Andes near Mérida. It is formed into rough cubes and wrapped in the pungent, aromatic leaves of Frailejón Lanudo (Espeletia Schultzii) which imparts to it a characteristic flavor. (Description given in Buen Provecho! by Dorothy Kamen-Kaye.)
Andechs Bavaria
A lusty Allgäuer type. Monk-made on the monastery hill at Andechs on Ammersee. A superb snack with equally monkish dark beer, black bread and blacker radishes, served by the brothers in dark brown robes.
Antwerp Belgium
Semihard; nut-flavored; named after its place of origin.
Appenzeller Switzerland, Bavaria and Baden
Semisoft Emmentaler type made in a small twenty-pound wheel--a pony-cart wheel in comparison to the big Swiss. There are two qualities: (a) Common, made of skim milk and cured in brine for a year; (b) Festive, full milk, steeped in brine with wine, plus white wine lees and pepper. The only cheese we know of that is ripened with lees of wine.
Appetitost