One to one-and-a-half years in ripening to a pungent,
almost bitter taste.
Vaestgoetaost
_West Gothland, Sweden_
Semihard; sweet and nutty. Takes a half year to mature. Weight twenty
to thirty pounds.
Vendome, Fromage de
_France_
Hard; sheep; round and flat; like la Cendree in being ripened under
ashes. There is also a soft Vendome sold mostly in Paris.
Veneto, Venezza
_Italy_
Parmesan type, similar to Asiago. Usually sharp.
Vic-en-Bigorre
_France_
Winter cheese of Bearn in season October to May.
Victoria
_England_
The brand name of a cream cheese made in Guilford.
Ville Saint-Jacques
_France_
Ile-de-France winter specialty in season from November to May.
Villiers
_France_
Soft, one-pound squares made in Haute-Marne.
Viry-vory, or Vary
_France_
Fresh cream cheese.
Viterbo
_Italy_
Sheep milk usually curdled with wild artichoke, _Cynara Scolymus_.
Strong grating and seasoning type of the Parmesan-Romano-Pecorino
family.
Vize
_Greece_
Ewe's milk; suitable for grating.
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