Reindeer
_Lapland, Iceland, Sweden, Norway_
In all far northern lands a type of Swiss is made from reindeer milk
It is lightly salted, very hard; and the Lapland production is
curiously formed, like a dumbbell with angular instead of round ends.
Relish cream cheese
_U.S.A._
Mixed with any piquant relish and eaten fresh.
Remoudon, or Fromage Piquant
_Belgium_
The two names combine in re-ground piquant cheese, and that's what it
is. The season is winter, from November to June.
Requeijao
_Portugal and Brazil_
Recooked.
Resurrection _see_ Welsh.
Rhubarbe
_France_
A type of Roquefort which, in spite of its name, is no relation to our
pie plant.
Riceys _see_ Champenois.
Ricotta Romano
_Italy_
Soft and fresh. The best is made from sheep buttermilk. Creamy,
piquant, with subtle fragrance. Eaten with sugar and cinnamon,
sometimes with a dusting of powdered coffee.
Ricotta
_Italy and U.S.A._
Fresh, moist, unsalted cottage cheese for sandwiches, salads, lasagne,
blintzes and many Italian dishes.
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