It is
stirred until it's as thick as molasses and strings from a spoon. It
is then put into pots or molds, whose shape it retains when turned
out.
All cooked cheese is apt to be tasteless unless some of the milk
flavor cooked out is put back in, as wheat germ is now returned to
white bread. Almost every country has a cooked cheese all its own,
with or without caraway, such as the following:
Belgium--Kochtounkaese
Germany--Kochkaese, Topfen
Luxembourg--Kochenkaese
France--Fromage Ouit & Le P'Teux
Sardinia--Pannedas, Freisa
Coon _see_ Chapter 4.
Cornhusker
_U.S.A._
A Nebraska product similar to Cheddar and Colby, but with softer body
and more moisture.
Cornimont
_Vosges, France_
A splendid French version of Alsatian Muenster spiked with caraway, in
flattish cylinders with mahogany-red coating. It is similar to Gerome
and the harvest cheese of Gerardmer in the same lush Vosges Valley.
Corse, Roquefort de
_Corsica, France_
Corsican imitation of the real Roquefort, and not nearly so good, of
course.
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