hundreds of varieties of cheese in Europe; some of them are:
A delicate soft Italian cheese.
A blue, French cheese which is available in different varieties designated
by the name of the district where it was made.
Made of whole milk and inoculated with a mold which makes the cheese soften
as it matures, until it becomes liquid. It is circular and when ready
should be soft enough to yield to pressure when pressed in any part; after
this it deteriorates quickly. It is sold packed in straw.
A whole milk soft French cheese which is inoculated with "Penicillium
album" which gives it a runny texture when the cheese is mature. It must
be really ripe when ready and should yield to the pressure of the fingers.
Store at room temperature.
The famous Welsh cheese is of the soft cream type, ideal for those who
appreciate the creamy slightly sour taste of the freshly made dairy cheeses.
A soft cheese sold in wooden boxes; taste as for Camembert.
The oldest and one of the best of English cheeses, a cutting cheese from
semi-hard, to part crumbly or flaky, based upon its maturing period whose
color varies from pale yellow to ochre.
An excellent English cheese, mistakenly known as "Chester" in the European
continent. It is not as easy to imitate as are many other English cheeses,
since the milk from which it is made of has a slightly salty flavor, due
to the nature of the grazing in Cheshire.
A rich, double cream cheese and prepared from fresh milk enriched with
cream. It should be eaten fresh and not allowed to mature.
A cottage cheese made in Normandy from whole milk. It is slightly salted
and sold in foil-wrapped squares.
A mild and very rich cheese made from milk which has been enriched with
dreined and pressed, more cream is worked in. It is then molded and wrapped.
The famous Scottish cheese, pure white in color, unless unnaturally colored,
cheddar type in texture, but differing slightly in flavor because of the
Excellent cheese from Holland, made from cow’s milk renneted and colored
at the same time. It is round like a ball, bright red outside and orange-yellow
English semi-hard cheese, cartwheel in shape.
Similar in taste and texture to Edam but of a different shape, being flat
and much larger and weighing about 20 lb.
A white cheese, semi-hard, slightly crumbly, with a distinctive sharp
A rich reddish ochre colored semi-hard cheese, greatly esteemed for its
clean, sharp taste.
A German semi-hard whole milk cheese with a pungent smell which is flavored
French cheese similar in flavor to Camembert and made in Normandy.
A soft, slightly ripened fresh Italian cheese, being the cheese "par excellence"
A small, loaf-shaped ripe French cheese with a red skin which is dark
A creamy, unsalted cheese made from milk to which extra cream has been
added. It is small and cylindrical in shape. The best petit-suisse is
A semi-hard fermented French cheese, packed in wooden boxes. It is firmer
than Camembert but also has a pale, wrinkled crust.
Also a French, delicious, semi-hard whole milk cheese with a mild flavor.
Italian cheese, once made only in Latium, is now made in Southern Italy
and Sicily from cows’ and goats’ milk. There are distinctive kinds: Pecorino
Romano, made of sheep's milk, Vacchino Romano, made of cows’ milk and
Caprino Romano, made of goats’ milk.
A blue-veined cheese made from ewes’ milk and inoculated with the same
culture as Stilton. It is matured in limestone caves. True Roquefort is
fairly scarce and expensive. It is considered in France to be "the king
A well known German cheese, together with Limburger and Romadour.
A semi-hard German cheese
There are several varieties of this cheese which is reminiscent of "Port
Salut" but whiter. The outside is covered closely with grape pips taken
from the vine press.
English, a cylindrical double cream cheese, similar in shape and texture
to Stilton, otherwise a loosely packed curd.