The Complete Book of Cheese, page 188 by Robert Carlton Brown
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ated the ideal condition of the cheese-curing caverns of France." So any failure of Penroque to rival real Roquefort is more likely to be the fault of mother cow than mother nature.
Pepato Italy
Hard; stinging, with whole black peppers that make the lips burn. Fine for fire-eaters.
An American imitation is made in Northern Michigan.
Persillé de Savoie Savoie, France
In season from May to January, flavored with parsley in a manner similar to that of sage in Vermont Cheddar.
Petafina, La Dauphiné, France
Goat or cow milk mixed together, with yeast of dried cheese added, plus salt and pepper, olive oil, brandy and absinthe.
Petit Carré France
Fresh, unripened Ancien Impérial.
Petit Gruyère Denmark
Imitation Gruyère, pasteurized, processed and made almost unrecognizable and inedible. Six tin-foil wedges to a box; also packaged with a couple of crackers for bars, one wedge for fifteen cents, where free lunch is forbidden. This is a fair sample of one of several foreign imitations that are actually worse than we can do at home.
Petit Moule Ile-de-France, France
A pet name for Coulommiers.
Petit Suisse France
Fresh, unsalted cream cheese. The same as Neufchâtel and similar to Coulommiers. It comes in two sizes: Gros--a largest cylinder Demi--a small one
Keats called this "the creamy curd," and another writer has praised its "La Fontaine-like simplicity." Whether made in Normandy, Switzerland, or Petropolis, Brazil, by early Swiss settlers, it is ideal with honey.
Petit Vacher France
"Little Cowboy," an appropriate name for a small cow's-milk cheese.
Petits Bourgognes Lower Burgundy, France
Soft; sheep; white, small, tangy. Other notable Petits also beginning with B are Banons and Bressans.
Petits Fromages de Chasteaux, les France
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