Romanello
_U.S.A._
Similar to Romano Vacchino and Old Monterey Jack. Small grating
cheese, cured one year.
Roquefort
_France_
King of cheeses, with its "tingling Rabelaisian pungency." _See_
Chapter 3.
Roquefort cheese dressing, bottled
_U.S.A._
Made with genuine imported Roquefort, but with cottonseed oil instead
of olive, plain instead of wine vinegar, sugar, salt, paprika,
mustard, flour and spice oil.
Roquefort de Corse
_Corsica, France_
This Corsican imitation is blue-colored and correctly made of sheep
milk, but lacks the chalk caves of Auvergne for ripening.
Roquefort de Tournemire
_France_
Another Blue cheese of sheep milk from Languedoc, using the royal
Roquefort name.
Rougerets, les
_Lyonnais, France_
A typical small goat cheese from Forez, in a section where practically
every variety is made with goat milk.
Rouennais
_France_
This specialty, named after its city, Rouen, is a winter cheese, eaten
from October to May.
Round Dutch
_Holland_
An early name for Edam.
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