The Complete Book of Cheese, page 150 by Robert Carlton Brown
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the size of Cheshire though sometimes smaller. Dry, large, flat, round, flaky, sharp and tangy. A factory cheese said to be identical with Double Gloucester and similar to Warwickshire, Wiltshire and Leicester. The experts pronounce it "a somewhat inferior Cheshire, but deficient in its quality and the flavor of Cheddar." So it's unlikely to win in any cheese derby in spite of its name.
Devonshire cream and cheese England
Devonshire cream is world famous for its thickness and richness. Superb with wild strawberries; almost a cream cheese by itself. Devonshire cream is made into a luscious cheese ripened on straw, which gives it a special flavor, such as that of French Foin or Hay cheese.
Dolce Verde Italy
This creamy blue-vein variety is named Sweet Green, because cheesemongers are color-blind when it comes to the blue-greens and the green-blues.
Domaci Beli Sir Yugoslavia
"Sir" is not a title but the word for cheese. This is a typical ewe's-milker cured in a fresh sheep skin.
Domestic Gruyère U.S.A.
An imitation of a cheese impossible to imitate.
Domestic Swiss U.S.A
Same as domestic Gruyère, maybe more so, since it is made in ponderous 150-to 200-pound wheels, chiefly in Wisconsin and Ohio. The trouble is there is no Alpine pasturage and Emmentaler Valley in our country.
Domiati Egypt
Whole or partly skimmed cow's or buffalo's milk. Soft; white; no openings; mild and salty when fresh and cleanly acid when cured. It's called "a pickled cheese" and is very popular in the Near East.
Dorset, Double Dorset, Blue Dorset, or Blue Vinny England
Blue mold type from Dorsetshire; crumbly, sharp; made in flat forms. "Its manufacture has been traced back 150 years in the family of F.E. Dare, who says that in all probability it was made longer ago than that." (See Blue Vinny.)
Dotter Nürnberg, Germany
An entirely or