The Complete Book of Cheese, page 190 by Robert Carlton Brown
<< Return to Title Details & Download191
panish pepper that equals the Spanish olive as a partner in such spreads.
Pimp see Mainzer Hand Cheese.
Pineapple see Chapter 4.
Piora Tessin, Switzerland
Whole milk, either cow's or a mixture of goat's and cow's.
Pippen U.S.A.
Borden brand of Cheddar. Also Pippen Roll
Pithiviers au Foin France
Orléans variety ripened on hay from October to May.
Poitiers France
Goat's milker named from its Poitou district.
Pommel France
All year. Double cream; unsalted.
Ponta Delgada Azores
Semifirm; delicate; piquant
Pontgibaud France
Similar to Roquefort Ripened at a very low temperature.
Pont l'Evêque
Characterized as a classic French fromage "with Huge-like Romanticism." (See Chapter 3.) An imported brand is called "The Inquisitive Cow."
Poona U.S.A.
Semisoft; mellow; New York Stater of distinctive flavor. Sold in two-pound packs, to be kept four or five hours at room temperature before serving.
Port-Salut, Port du Salut see Chapter 3.
Port, Blue Links U.S.A.
"Blue" flavored with red port and put up in pseudo-sausage links.
Pot cheese U.S.A.
Cottage cheese with a dry curd, not creamed. An old English favorite for fruited cheese cakes with perfumed plums, lemons, almonds and macaroons. In Ireland it was used in connection with the sheep-shearing ceremonies, although itself a common cow curd. Pennsylvania pot cheese is cooked.
Potato Germany and U.S.A.
Made in Thuringia from sour cow milk with sheep or goat sometimes added. "The potatoes are boiled and grated or mashed. One part of the potato is thoroughly mixed or kneaded with two or three parts of die curd. In the better cheese three parts of potatoes are mixed with two of curd. During the mixing, salt and sometimes caraway seed are add