The peculiar flavor is due partly to the
seasonings and partly to the curd being allowed to putrify a little,
like Limburger, before pressing.
This sour-milker is as celebrated as Westphalian raw ham. It is so
soft and fat it makes a sumptuous spread, similar to Tilsit and
Brinza. It was named Brioler from the "Gute Brioler" inn where it was
perfected by the owner, Frau Westphal, well over a century ago.
The English sometimes miscall it Bristol from a Hobson-Jobson of the
name Briol.
Whale Cheese
_U.S.A._
In _The Cheddar Box, _Dean Collins tells of an ancient legend in which
the whales came into Tillamook Bay to be milked; and he poses the
possible origin of some waxy fossilized deposits along the shore as
petrified whale-milk cheese made by the aboriginal Indians after
milking the whales.
White, Fromage Blanc
_France_
Skim-milk summer cheese made in many parts of the country and eaten
fresh, with or without salt.
White Cheddar
_U.S.A._
Any Cheddar that isn't colored with anatto is known as White Cheddar.
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