Dry
_Germany_
From the drinking cheese just above to dry cheese is quite a leap.
"This cheese, known as Sperrkaese and Trockenkaese, is made in the small
dairies of the eastern part of the Bavarian Alps and in the Tyrol. It
is an extremely simple product, made for home consumption and only in
the winter season, when the milk cannot be profitably used for other
purposes. As soon as the milk is skimmed it is put into a large kettle
which can be swung over a fire, where it is kept warm until it is
thoroughly thickened from souring. It is then broken up and cooked
quite firm. A small quantity of salt and sometimes some caraway seed
are added, and the curd is put into forms of various sizes. It is then
placed in a drying room, where it becomes very hard, when it is ready
for eating." (From U.S. Department of Agriculture _Bulletin_ No. 608.)
Dubreala _see_ Brina.
Duel
_Austria_
Soft; skim milk; hand type; two by two by one-inch cube.
Dunlop
_Scotland_
One of the national cheeses of Scotland, but now far behind Cheddar,
which it resembles, although it is closer in texture and moister.
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