When well ripened it is splendid.
Doubles
The English name cheese made of whole milk "double," such as Double
Cottenham, Double Dorset, Double Gloucester. "Singles" are cheeses
from which some of the cream has been removed.
Double-cream
_England_
Similar to Wensleydale.
Double-creme
_France_
There are several of this name, made in the summer when milk is
richest in cream. The full name is Fromage a la Double-creme, and
Pommel is one well known. They are made throughout France in season
and are much in demand.
Dresdener Bierkaese
_Germany_
A celebrated hand cheese made in Dresden. The typical soft, skim
milker, strong with caraway and drunk dissolved in beer, as well as
merely eaten.
Drinking cheeses
Not only Dresdener, but dozens of regional hand cheeses in Germanic
countries are melted in steins of beer or glasses of wine to make
distinctive cheesed drinks for strong stomachs and noses. This peps up
the drinks in somewhat the same way as ale and beer are laced with
pepper sauce in some parts.
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