Antwerp
_Belgium_
Semihard; nut-flavored; named after its place of origin.
Appenzeller
_Switzerland, Bavaria and Baden_
Semisoft Emmentaler type made in a small twenty-pound wheel--a
pony-cart wheel in comparison to the big Swiss. There are two
qualities: (a) Common, made of skim milk and cured in brine for a
year; (b) Festive, full milk, steeped in brine with wine, plus white
wine lees and pepper. The only cheese we know of that is ripened with
lees of wine.
Appetitost
_Denmark_
Semisoft; sour milk; nutlike flavor. It's an appetizer that lives up
to its name, eaten fresh on the spot, from the loose bottom pans in
which it is made.
Appetost
_Denmark_
Sour buttermilk, similar to Primula, with caraway seeds added for
snap. Imitated in U.S.A.
Apple
_U.S.A._
A small New York State Cheddar put up in the form of a red-cheeked
apple for New York City trade. Inspired by the pear-shaped Provolone
and Baby Gouda, no doubt.
Arber
_Bohemia_
Semihard; sour milk; yellow; mellow and creamy.
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