Made in mountains
between Bohemia and Silesia.
Argentine
_Argentina_
Argentina is specially noted for fine reproductions of classical
Italian hard-grating cheeses such as Parmesan and Romano, rich and
fruity because of the lush pampas-grass feeding.
Armavir
_Western Caucasus_
Soft; whole sour sheep milk; a hand cheese made by stirring cold, sour
buttermilk or whey into heated milk, pressing in forms and ripening in
a warm place. Similar to Hand cheese.
Arnauten _see_ Travnik.
Arovature
_Italy_
Water-buffalo milk.
Arras, Coeurs d' _see_ Coeurs.
Arrigny
_Champagne, France_
Made only in winter, November to May. Since gourmet products of the
same province often have a special affinity, Arrigny and champagne are
specially well suited to one another.
Artichoke, Cardoon or Thistle for Rennet _see_ Caillebotte.
Artificial Dessert Cheese
In the lavish days of olde England Artificial Dessert Cheese was made
by mixing one quart of cream with two of milk and spiking it with
powdered cinnamon, nutmeg and mace.
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