U
Urda
_Rumania_
Creamy; sweet; mild.
Uri
_Switzerland_
Hard; brittle; white; tangy. Made in the Canton of Uri. Eight by eight
to twelve inches, weight twenty to forty pounds.
Urseren
_Switzerland_
Mild flavored. Cooked curd.
Urt, Fromage d'
Soft Port-Salut type of the Basque country.
V
Vacherin
_France and Switzerland_
I. Vacherin a la Main. Savoy, France. Firm, leathery rind, soft
interior like Brie or Camembert; round, five to six by twelve inches
in diameter. Made in summer to eat in winter. When fully ripe it is
almost a cold version of the great dish called Fondue. Inside the
hard-rind container is a velvety, spicy, aromatic cream, more runny
than Brie, so it can be eaten with a spoon, dunked in, or spread on
bread. The local name is Tome de Montague.
II. Vacherin Fondu, or Spiced Fondu. Switzerland. Although called
Fondu from being melted, the No. I Vacherin comes much closer to our
conception of the dish Fondue, which we spell with an "e.
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