Hay, or Fromage au Foin
_Seine, France_
A skim-milker resembling "a poor grade of Livarot." Nothing to write
home about, except that it is ripened on new-mown hay.
Hazebrook
There are two kinds:
I. Flemish; a Fromage Fort type with white wine, juniper, salt and
pepper. Excessively strong for bland American tasters.
II. Franche-Comte, France; small dry goat's milker, pounded, potted and
marinated in a mixture of thyme, tarragon, leeks, pepper and brandy.
Head
Four cheeses are called Head:
The French Death's Head.
Swiss Monk's Head.
Dutch Cat's Head.
Moor's Head.
There's headcheese besides but that's made of a pig's head and is only
a cheese by discourtesy.
Health _see_ Holstein.
Herbesthal
_Germany_
Named from a valley full of rich _herbes_ for grazing.
Herkimer
_U.S.A._
Cheddar type; nearly white. _See_ Chapter 4.
Herrgardsost, Farm House or Manor House
_West Gothland and Jamtland, Sweden_
Hard Emmentaler type in two qualities: full cream and half cream.
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