The Complete Book of Cheese Part 67

Same as Reblochon. A delicious form of it is made of half-dried sheep's milk in Le Grand Bornand.

Rocamadur _Limousin, France_

Tiny sheep milk cheese weighing two ounces. In season November to May.

Rocroi _France_

From the Champagne district.

Rokadur _Yugoslavia_

Imitation Roquefort.

Roll _England_

Hard cylinder, eight by nine inches, weighing twenty pounds.

Rollot or Rigolot _Picardy and Montdidier, France_

Soft; fermented; mold-inoculated; resembles Brie and Camembert, but much smaller. In season October to May. This is Picardy's one and only cheese.

Roma _Italy_

Soft cream.

Romadour, Romadura, and other national spellings _Germany, Austria, Hungary, Switzerland_

A great Linburger. The eating season is from November to April. It is not a summer cheese, especially in lands where refrigeration is scarce. Fine brands are exported to America from several countries.

Romano, Romano Vacchino _Italy_

Strong: flavoring cheese like Parmesan and Pecorino.

Romanello _U.S.A._

Similar to Romano Vacchino and Old Monterey Jack. Small grating cheese, cured one year.

Roquefort _France_

King of cheeses, with its "tingling Rabelaisian pungency." _See_ Chapter 3.

Roquefort cheese dressing, bottled _U.S.A._

Made with genuine imported Roquefort, but with cottonseed oil instead of olive, plain instead of wine vinegar, sugar, salt, paprika, mustard, flour and spice oil.

Roquefort de Corse _Corsica, France_

This Corsican imitation is blue-colored and correctly made of sheep milk, but lacks the chalk caves of Auvergne for ripening.

Roquefort de Tournemire _France_

Another Blue cheese of sheep milk from Languedoc, using the royal Roquefort name.

Rougerets, les _Lyonnais, France_

A typical small goat cheese from Forez, in a section where practically every variety is made with goat milk.

Rouennais _France_

This specialty, named after its city, Rouen, is a winter cheese, eaten from October to May.

Round Dutch _Holland_

An early name for Edam.

Rouy, le _Normandy, France_

From the greatest of the cheese provinces, Normandy.

Royal Brabant _Belgium_

Whole milk. Small, Limburger type.

Royal Sentry _Denmark_

Processed Swiss made in Denmark and shipped to Americans who haven't yet learned that a European imitation can be as bad as an American one. This particular pasteurized process-cheese spread puts its ingredients in finer type than any accident insurance policy: Samsoe (Danish Swiss) cheese, cream, water, non-fat dry milk solids, cheese whey solids and disodium phosphate.

Ruffec, Fromage de _Saintonge, France_

Fresh; goat.

Runesten _Denmark and U.S.A._

Similar to Herrgrdsost. Small eyes. "Wheel" weighs about three pounds. Wrapped in red transparent film.

Rush Cream Cheese _England and France_

Not named from the rush in which many of our cheeses are made, but from the rush mats and nets some fresh cream cheeses are wrapped and sewed up in to ripen. According to an old English recipe the curds are collected with an ordinary fish-slice and placed in a rush shape, covered with a cloth when filled. Lay a half-pound weight in a saucer and set this on top of the strained curd for a few hours, and then increase the weight by about a half pound. Change the cloths daily until the cheese looks mellow, then put into the rush shape with the fish slice. The formula in use in France, where willow heart-shape baskets are sold for making this cheese, is as follows: Add one cup new warm milk to two cups freshly-skimmed cream. Dissolve in this one teaspoon of fine sugar and one tablespoon common rennet or thirty drops of Hauser's extract of rennet. Let it remain in a warm place until curd sets. Rush and straw mats are easily made by cutting the straw into lengths and stringing them with a needle and thread. The mats or baskets should not be used a second time.

S

Saaland Pfarr, or Prestost _Sweden_

Firm; sharp; biting; unique of its kind because it is made with whiskey as an ingredient and the finished product is also washed with whiskey.

Saanen _Switzerland_