Also called Kasach (Cossack), Tali, Kurini and Karab in
different locales.
Elmo Table
_Italy_
Soft, mellow, tasty.
Emiliano
_Italy_
Hard; flavor varies from mild to sharp. Parmesan type.
Emmentaler
_Switzerland_
There are so many, many types of this celebrated Swiss all around the
world that we're not surprised to find Lapland reindeer milk cheese
listed as similar to Emmentaler of the hardest variety. (_See_ Chapter
3, _also_ Vacherin Fondu.)
"En enveloppe"
French phrase of packaged cheese, "in the envelope." Similar to
English packet and our process. Raw natural cheese the French refer to
frankly as _nu_, "in the nude."
Engadine
_Graubuenden, Switzerland_
Semihard; mild; tangy-sweet.
English Dairy
_England and U.S.A._
Extra-hard, crumbly and sharp. Resembles Cheddar and has long been
imitated in the States, chiefly as a cooking cheese.
Entrechaux, le Cachat d' _see_ Cachat.
Epoisses, Fromage d'
_Cote d'Or, Upper Burgundy, France_
Soft, small cylinder with flattened end, about five inches across.
Pages:
272
273
274
275
276
277
278
279
280
281
282
283
284
285
286
287
288
289
290
291
292
293
294
295
296