This is the finest
cheese in the greatest cheese land; an Emmentaler also known as
Hartkaese, Reibkaese and Walliskaese, it came to fame in the sixteenth
century and has always fetched an extra price for its quality and age.
It is cooked much dryer in the making, so it takes longer to ripen and
then keeps longer than any other. It weighs only ten to twenty pounds
and the eyes are small and scarce. The average period needed for
ripening is six years, but some take nine.
Sage, or Green cheese
_England_
This is more of a cream cheese, than a Cheddar, as Sage is in the
U.S.A. It is made by adding sage leaves and a greening to milk by the
method described in Chapter 4.
Saint-Affrique
_Guyenne, France_
This gourmetic center, hard by the celebrated town of Roquefort, lives
up to its reputation by turning out a toothsome goat cheese of local
renown.
We will not attempt to describe it further, since like most of the
host of cheeses honored with the names of Saints, it is seldom shipped
abroad.
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