S.A._
Described under their home states and distinctive names are a dozen
fine American Cheddars, such as Coon, Wisconsin, Herkimer County and
Tillamook, to name only a few. They come in as many different shapes,
with traditional names such as Daisies, Flats, Longhorns, Midgets,
Picnics, Prints and Twins. The ones simply called Cheddars weigh about
sixty pounds. All are made and pressed and ripened in about the same
way, although they differ greatly in flavor and quality. They are
ripened anywhere from two months to two years and become sharper,
richer and more flavorsome, as well as more expensive, with the
passing of time. _See_ Cheddar states and Cheddar types in Chapter 4.
Americano Romano
_U.S.A._
Hard; brittle; sharp.
Amou
_Bearn, France_
Winter cheese, October to May.
Anatolian
_Turkey_
Hard; sharp.
Anchovy Links
_U.S.A._
American processed cheese that can be mixed up with anchovies or any
fish from whitebait to whale, made like a sausage and sold in handy
links.
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