Four beaten eggs were then stirred
in with one-half cup of white vinegar and the mixture boiled to a
curd. It was then poured into a cheesecloth and hung up to drain six
to eight hours. When taken out of the cloth it was further flavored
with rose water, sweetened with castor sugar, left to ripen for an
hour or two and finally served up with more cream.
Asadero, or Oaxaca
_Jalisco and Oaxaca, Mexico_
White; whole-milk. Curd is heated, and hot curd is cut and braided or
kneaded into loaves from eight ounces to eleven pounds in weight
Asadero means "suitable for roasting."
Asco
_Corsica, France_
Made only in the winter season, October to May.
Asiago I, II and III
_Vicenza, Italy_
Sometimes classed as medium and mild, depending mostly on age. Loaves
weigh about eighteen pounds each and look like American Cheddar but
have a taste all their own.
I. Mild, nutty and sharp, used for table slicing and eating.
II. Medium, semihard and tangy, also used for slicing until nine
months old.
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