III. Hard, old, dry, sharp, brittle. When over nine months old, it's
fine for grating.
Asin, or Water cheese
_Northern Italy_
Sour-milk; washed-curd; whitish; soft; buttery. Made mostly in spring
and eaten in summer and autumn. Dessert cheese, frequently eaten with
honey and fruit.
Au Cumin
_see_ Muenster.
Au Fenouil
_see_ Tome de Savoie.
Au Foin and de Foin
A style of ripening "on the hay." _See_ Pithiviers au Foin and Fromage
de Foin.
Augelot
_Valee d'Auge, Normandy, France_
Soft; tangy; piquant Pont l'Eveque type.
d'Auray _see_ Sainte-Anne.
Aurigny, Fromage d' _see_ Alderney.
Aurillac _see_ Bleu d'Auvergne.
Aurore and Triple Aurore
_Normandy, France_
Made and eaten all year.
Australian and New Zealand
_Australia and New Zealand_
Enough cheese is produced for local consumption, chiefly Cheddar; some
Gruyere, but unfortunately mostly processed.
Autun
_Nivernais, France_
Produced and eaten all year. Fromage de Vache is another name for it
and this is of special interest in a province where the chief
competitors are made of goat's milk.
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