Void
_Meuse, France_
Soft associate of Pont l'Eveque and Limburger.
Volvet Kaas
_Holland_
The name means "full cream" cheese and that--according to law--has 45%
fat in the dry product (_See_ Gras.)
Vorarlberg Sour-milk
_Greasy_
Hard; greasy; semicircular form of different sizes, with extra-strong
flavor and odor. The name indicates that it is made of sour milk.
Vory, le
_France_
Fresh cream variety like Neufchatel and Petit Suisse.
W
Warshawski Syr
_Poland_
Semihard; fine nutty flavor; named for the capital city of Poland.
Warwickshire
_England_
Derbyshire type.
Washed-curd cheese
_U.S.A._
Similar to Cheddar. The curd is washed to remove acidity and any
abnormal flavors.
Wedesslborg
_Denmark_
A mild, full cream loaf of Danish blue that can be very good if fully
ripened.
Weisschmiere
_Bavaria, Germany_
Similar to Weisslacker, a slow-ripening variety that takes four
months.
Weisslacker, White Lacquer
_Bavaria_
Soft; piquant; semisharp; Allgaeuer-type put up in cylinders and
rectangles, 4-1/2 by 4 by 3-1/2, weighing 2-1/2 pounds.
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