"
Vacherin No. II might be called a re-cooked and spiced Emmentaler, for
the original cheese is made, and ripened about the same as the Swiss
classic and is afterward melted, spiced and reformed into Vacherin.
Val-d'Andorre, Fromage du
_Andorra, France_
Sheep milk.
Valdeblore, le
_Nice, France_
Hard, dried, small Alpine goat cheese.
Valencay, or Fromage de Valencay
_Touraine, France_
Soft; cream; goat milk; similar to Saint-Maure. In season from May to
December. This was a favorite with Francis I.
Valio
_Finland_
One-ounce wedges, six to a box, labeled pasteurized process Swiss
cheese, made by the Cooperative Butter Export Association, Helsinki,
Finland, to sell to North Americans to help them forget what real
cheese is.
Valsic
_Albania_
Crumbly and sharp.
Varalpenland
_Germany_
Alpine. Piquant, strong in flavor and
smell.
Varennes, Fromage de
_France_
Soft, fine, strong variety from Upper Burgundy.
Vaesterbottenost
_West Bothnia_
Slow-maturing.
Pages:
378
379
380
381
382
383
384
385
386
387
388
389
390
391
392
393
394
395
396
397
398
399
400
401
402