Bringing the food, fashion, and decor of the Mid Century to today through a delightful blog.
AMERICAN MADE CHEESE
BRICK
Rennet cheese, with a strong sweetish flavor, an elastic texture and many small round eyes or holes.
CHEDDAR
Similar to English made cheddar.
COTTAGE
Soft curds. Made commercially from pasteurized sour milk with or without rennet. Also known as smierkase.
CREAM
A soft rich cheese with mild flavor. Genuine cream cheese is made from pasteurized rich cream thickened by souring or from sweet cream thickened with rennet. It is also made from thin cream thickened with rennet and whole milk.
HAND
Soft; sharp and pungent taste and odor. Made from sour milk and shaped by hand. Caraway seeds are sometimes added.
HERKIMER
Aged Cheddar.
LIEDERKRANZ
Semisoft, resembles Limburger in flavor. Ripened by a red slime growth on the surface.
PINEAPPLE
Hard, highly colored Cheddar made in pineapple shape, then hung and dried in a net, making diamond shaped corrugations on the surface.
PROCESS CHEESE
Cheese is blended with an emulsifying agent and pasteurized.
SAGE
A Cheddar cheese formally made by adding sage leaves to the curd. Now a sage extract is usually used.
SWISS
Similar to Swiss made Emmenthaler.
FOREIGN TYPES
Most of the cheeses formerly imported from Europe are now successfully produced in America.
ENGLISH TYPES
CHEDDAR
Hard, sharp, white or yellow color. Made from sweet milk and sold as full cream, part skim, or skim, depending on the type of milk used.
CHESHIRE
Hard rennet cheese somewhat like Cheddar.
STILTON
Hard rennet cheese with green or clue mold and wrinkled or ridged skin or rind.
FRENCH MADE
BRIE
Soft, rennet cheese, definite odor, sharp flavor with a red color on surface. Made from whole or partly skimmed milk.
CAMEMBERT
Soft, rennet cheese covered with a firm rind of molds and dried cheese.
COULOMMIERS
Soft rennet cheese, somewhat like brie.
GRUYERE
Hard blended rennet cheese of the Swiss type produced in France. Nut like flavor.
LIVEROT
Soft rennet cheese, somewhat like Brie. Made from partially skimmed milk. Has a strong piquant flavor.
NEUFCHATEL
Very soft rennet cheese, made from whole or skimmed milk.
PONT L'EVEQUE
Soft rennet cheese, somewhat like Brie.
ROQUEFORT
Semihard rennet cheese with blue and green mold.
GERMAN MADE
LIMBURGER
Soft rennet cheese with strong, characteristic odor.
MUNSTER
Semihard rennet cheese, caraway seeds or aniseed added. Made of whole milk.
HOLLAND MADE
EDAM
Hard rennet cheese, round with a red rind.
GOUDA
Hard rennet cheese, slightly round and flat.
LEYDEN
Hard rennet cheese. Cuminseed and cloves are added to the middle of 3 layers.
ITALIAN MADE
CACIOCAVALLO
A hard, beet shaped rennet cheese.
GORGONZOLA
Semihard rennet cheese with streaks of mold.
PARMESAN
Hard, rennet cheese made from partly skimmed milk. Green or black rind.
PROVOLE or PROVOLONA
Hard, round and held by a net.
REGGIANO
The best variety of Parmesan cheese.
SCANDANAVIAN MADE
APETITOST
Semihard, made from sour buttermilk.
GEMMELOST
Hard, made from skimmed sour milk, definite odor.
GJEDOST
Hard, made from goats' milk, chocolate colored, sweet taste.
MYSOST
Semisoft whey cheese of milk sweetish flavor.
NOKKELOST
Hard, made from skimmed milk with spices.
SWISS MADE
EMMENTHALER
Hard rennet cheese with large holes and a mild, somewhat sweetish flavor.
SAP SAGO
Small, hard and green in color. Used only after being grated.