The Complete Book of Cheese, page 148 by Robert Carlton Brown
<< Return to Title Details & Download149
n of fresh sweet milk curds pressed together with fresh butter. A popular breakfast food in Inverness and the Ross Shires. When kept for months it develops a high flavor. A similar curd and butter is made by Arabs and stored in vats, the same as in India, the land of ghee, where there's no refrigeration.
Crying Kebbuck
F. Marion MacNeill, in The Scots Kitchen says that this was the name of a cheese that used to be part of the Kimmers feast at a lying-in.
Cuajada see Venezuela.
Cubjac see Cajassou.
Cuit see Fromage Cuit.
Cumin, Münster au see Münster.
Cup see Koppen.
Curd see Granular curd, Sweet curd and York curd.
Curds and butter Arabia
Fresh sweet milk curd and fresh butter are pressed together as in making Crowdie or Cruddy butter in Scotland. The Arabs put this strong mixture away in vats to get it even stronger than East Indian ghee.
Curé, Fromage de see Nantais.
D
Daisies, fresh
A popular type and packaging of mild Cheddar, originally English. Known as an "all-around cheese," to eat raw, cook, let ripen, and use for seasoning.
Dalmatian Austria
Hard ewe's-milker.
Dambo Denmark
Semihard and nutty.
Damen, or Glory of the Mountains (Gloires des Montagnes) Hungary
Soft, uncured, mild ladies' cheese, as its name asserts. Popular Alpine snack in Viennese cafés with coffee gossip in the afternoon.
Danish Blue Denmark
Semihard, rich, blue-veined, piquant, delicate, excellent imitation of Roquefort. Sometimes called "Danish Roquefort," and because it is exported around the world it is Denmark's best-known cheese. Although it sells for 20% to 30% less than the international triumvirate of Blues, Roquefort, Stilton and Gorgonzola, it rivals them and definitely leads lesser Blues.
Danish Export Denmark
Ski