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ll, sheep cream cheeses from Lower Limousin.
Petits Fromages de Chèvre France
Little cheeses from little goats grazing on the little mountains of Provence.
Petits Pots de Caillé de Poitiers Poitou, France
Clotted milk in small pots.
Pfister Cham, Switzerland
Emmentaler type, although differing in its method of making with fresh skim milk. It is named for Pfister Huber who was the first to manufacture it, in Chain.
Philadelphia Cream U.S.A.
An excellent cream cheese that has been standard for seventy years. Made in New York State in spite of its name.
Picnic U.S.A.
Handy-size picnic packing of mild American Cheddar. Swiss has long been called picnic cheese in America, its home away from home.
Picodon de Dieule Fit Dauphiné, France
In season from May to December.
Pie, Fromage à la France
Another name for Fromage Blanc or Farm; soft, creamy cottage-cheese type.
Pie Cheese U.S.A
An apt American name for any round store cheese that can be cut in wedges like a pie. Perfect with apple or mince or any other pie. And by the way, in these days when natural cheese is getting harder to find, any piece of American Cheddar cut in pie wedges before being wrapped in cellophane is apt to be the real thing--if it has the rind on. The wedge shape is used, however, without any rind, to make processed pastes pass for "natural" even without that identifying word, and with misleading labels such as old, sharp Cheddar and "aged nine months." That's long enough to make a baby, but not a "natural" out of a processed "Cheddar."
Pimiento U.S.A.
Because pimiento is the blandest of peppers, it just suits our bland national taste, especially when mixed with Neufchâtel, cream, club or cottage. The best is homemade, of course, with honest, snappy old Cheddar mashed and mixed to taste, with the mild S