It is put up in the same cylindrical form as Stilton,
but smaller. The rind is corrugated from the way the wrapping is put
on.
II. White; flat-shaped; eaten fresh; made mostly from January through
the Spring, skipping the season when the greater No. I is made
(throughout the summer) and beginning to be made again in the fall and
winter.
Werder, Elbinger and Niederungskaese
_West Prussia_
Semisoft cow's-milker, mildly acid, shaped like Gouda.
West Friesian
_Netherlands_
Skim-milk cheese eaten when only a week old. The honored antiquity of
it is preserved in the anonymous English couplet:
Good bread, good butter and good cheese
Is good English and good Friese.
Westphalia Sour Milk, or Brioler
_Germany_
Sour-milk hand cheese, kneaded by hand. Butter and/or egg yolk is
mixed in with salt, and either pepper or caraway seeds. Then the
richly colored curd is shaped by hand into small balls or rolls of
about one pound. It is dried for a couple of hours before being put
down cellar to ripen.
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