It is also mixed with Marsala and
rum and relished for dessert Ricotta may be had in every Little Italy,
some of it very well made and, unfortunately, some of it a poor
substitute whey cheese.
Ricotta Salata
Hard; grayish white. Although its flavor is milk it is too hard and
too salty for eating as is, and is mostly used for grating.
Riesengebirge
_Bohemia_
Semisoft; goat or cow; delicate flavor, lightly smoked in Bohemia's
northern mountains.
Rinnen
_Germany_
This traditional Pomeranian sour-milk, caraway-seeded variety is named
from the wooden trough in which it is laid to drain.
Riola
_Normandy, France_
Soft; sheep or goat; sharp; resembles Mont d'Or but takes longer to
ripen, two to three months.
Robbiole
Robbiola
Robbiolini
_ Lombardy_
_ Italian_
Very similar to Crescenza (_see_.) Alpine winter cheese of fine
quality. The form is circular and flat, weighing from eight ounces to
two pounds, while Robbiolini, the baby of the family tips the scale at
just under four ounces.
Pages:
346
347
348
349
350
351
352
353
354
355
356
357
358
359
360
361
362
363
364
365
366
367
368
369
370