The Complete Book of Cheese, page 218 by Robert Carlton Brown
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ne hanging on strings, a New York cheesemonger put out a Cheddar on a string, shaped like a yo-yo.
Z
Ziegel Austria
Whole milk, or whole milk with cream added. Aged only two months.
Ziegenkäse Germany
A general name in Germanic lands for cheeses made of goat's milk. Altenburger is a leader among Ziegenkäse.
Ziger
I. This whey product is not a true cheese, but a cheap form of food made in all countries of central Europe and called albumin cheese, Recuit, Ricotta, Broccio, Brocotte, Serac, Ceracee, etc. Some are flavored with cider and others with vinegar. There is also a whey bread.
II. Similar to Corsican Broccio and made of sour sheep milk instead of whey. Sometimes mixed with sugar into small cakes.
Zips see Brinza.
Zomma Turkey
Similar to Caciocavallo.
Zwirn see Tschil.
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Index of Recipes
American Cheese Salad, 128 Angelic Camembert, 120 Apple and Cheese Salad, 130 Apple Pie à la Cheese, 119 Apple Pie Adorned, 119 Apple Pie, Cheese-crusty, 119 Asparagus and Cheese, Italian, 110 au Gratin Eggs, 125 Potatoes, 125 Tomatoes, 125
Blintzes, 111 Brie or Camembert Salad, 128
Camembert, Angelic, 120 Champagned Roquefort or Gorgonzola, 122 Cheddar Omelet, 135 Cheese and Nut Salad, 128 Cheese and Pea Salad, 130 Cheese Cake, Pineapple, 117 Cheese Charlotte, 133 Cheese-crusty Apple Pie, 119 Cheese Custard, 118 Cheese Pie, Open-faced, 118 Cheese Sauce, Plain, 131 Cheese Waffles, 112 Cheesed Mashed Potatoes, 137 Chicken Cheese Soup, 127 Cottage Cheese Pancakes, 112 Christmas Cake Sandwiches, 120 Cold Dunking, 133 Custard, Cheese, 118
Dauphiny Ravioli, 109 Diablotins, 135 Dumpling, Napkin, 112 Dunking, Cold, 133
Eggs au Gratin, 125
Flan au Fromage, 119 Fondue à l'Italienne, 84 All-American, 85 au Fromage, 90 Baked Tomato, 89 Brick, 92 Catsup Tummy Fondiddy, Quickie, 91 Cheddar Dunk Bowl, 93 Cheese, 92 C