The Complete Book of Cheese Part 63

Keats called this "the creamy curd," and another writer has praised its "La Fontaine-like simplicity." Whether made in Normandy, Switzerland, or Petropolis, Brazil, by early Swiss settlers, it is ideal with honey.

Pet.i.t Vacher _France_

"Little Cowboy," an appropriate name for a small cow's-milk cheese.

Pet.i.ts Bourgognes _Lower Burgundy, France_

Soft; sheep; white, small, tangy. Other notable Pet.i.ts also beginning with B are Banons and Bressans.

Pet.i.ts Fromages de Chasteaux, les _France_

Small, sheep cream cheeses from Lower Limousin.

Pet.i.ts Fromages de Chevre _France_

Little cheeses from little goats grazing on the little mountains of Provence.

Pet.i.ts Pots de Caille de Poitiers _Poitou, France_

Clotted milk in small pots.

Pfister _Cham, Switzerland_

Emmentaler type, although differing in its method of making with fresh skim milk. It is named for Pfister Huber who was the first to manufacture it, in Chain.

Philadelphia Cream _U.S.A._

An excellent cream cheese that has been standard for seventy years.

Made in New York State in spite of its name.

Picnic _U.S.A._

Handy-size picnic packing of mild American Cheddar. Swiss has long been called picnic cheese in America, its home away from home.

Picodon de Dieule Fit _Dauphine, France_

In season from May to December.

Pie, Fromage a la _France_

Another name for Fromage Blanc or Farm; soft, creamy cottage-cheese type.

Pie Cheese _U.S.A_

An apt American name for any round store cheese that can be cut in wedges like a pie. Perfect with apple or mince or any other pie. And by the way, in these days when natural cheese is getting harder to find, any piece of American Cheddar cut in pie wedges before being wrapped in cellophane is apt to be the real thing--if it has the rind on. The wedge shape is used, however, _without any rind_, to make processed pastes pa.s.s for "natural" even without that identifying word, and with misleading labels such as old, sharp Cheddar and "aged nine months." That's long enough to make a baby, but not a "natural"

out of a processed "Cheddar."

Pimiento _U.S.A._

Because pimiento is the blandest of peppers, it just suits our bland national taste, especially when mixed with Neufchatel, cream, club or cottage. The best is homemade, of course, with honest, snappy old Cheddar mashed and mixed to taste, with the mild Spanish pepper that equals the Spanish olive as a partner in such spreads.

Pimp _see_ Mainzer Hand Cheese.

Pineapple _see_ Chapter 4.

Piora _Tessin, Switzerland_

Whole milk, either cow's or a mixture of goat's and cow's.

Pippen _U.S.A._

Borden brand of Cheddar. Also Pippen Roll

Pithiviers au Foin _France_

Orleans variety ripened on hay from October to May.

Poitiers _France_

Goat's milker named from its Poitou district.

Pommel _France_

All year. Double cream; unsalted.

Ponta Delgada _Azores_

Semifirm; delicate; piquant

Pontgibaud _France_

Similar to Roquefort Ripened at a very low temperature.

Pont l'Eveque

Characterized as a cla.s.sic French _fromage_ "with Huge-like Romanticism." (_See_ Chapter 3.) An imported brand is called "The Inquisitive Cow."

Poona _U.S.A._

Semisoft; mellow; New York Stater of distinctive flavor. Sold in two-pound packs, to be kept four or five hours at room temperature before serving.

Port-Salut, Port du Salut _see_ Chapter 3.

Port, Blue Links _U.S.A._

"Blue" flavored with red port and put up in pseudo-sausage links.

Pot cheese _U.S.A._