Albula
_Switzerland_
Rich with the flavor of cuds of green herbs chewed into creamy milk
that makes tasty curds. Made in the fertile Swiss Valley of Albula
whose proud name it bears.
Alderney
_Channel Islands_
The French, who are fond of this special product of the very special
breed of cattle named after the Channel Island of Alderney, translate
it phonetically--Fromage d'Aurigny.
Alemtejo
_Portugal_
Called in full Queijo de Alemtejo, cheese of Alemtejo, in the same way
that so many French cheeses carry along the _fromage_ title. Soft;
sheep and sometimes goat or cow; in cylinders of three sizes, weighing
respectively about two ounces, one pound, and four pounds. The smaller
sizes are the ones most often made with mixed goat and sheep milk. The
method of curdling without the usual animal rennet is interesting and
unusual. The milk is warmed and curdled with vegetable rennet made
from the flowers of a local thistle, or cardoon, which is used in two
other Portuguese cheeses--Queijo da Cardiga and Queijo da Serra da
Estrella--and probably in many others not known beyond their locale.
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