The Complete Book of Cheese by Robert Carlton Brown
page 270 of 464 (58%)
page 270 of 464 (58%)
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All cooked cheese is apt to be tasteless unless some of the milk
flavor cooked out is put back in, as wheat germ is now returned to white bread. Almost every country has a cooked cheese all its own, with or without caraway, such as the following: Belgium--Kochtounkäse Germany--Kochkäse, Topfen Luxembourg--Kochenkäse France--Fromage Ouit & Le P'Teux Sardinia--Pannedas, Freisa Coon _see_ Chapter 4. Cornhusker _U.S.A._ A Nebraska product similar to Cheddar and Colby, but with softer body and more moisture. Cornimont _Vosges, France_ A splendid French version of Alsatian Münster spiked with caraway, in flattish cylinders with mahogany-red coating. It is similar to Géromé and the harvest cheese of Gérardmer in the same lush Vosges Valley. Corse, Roquefort de _Corsica, France_ Corsican imitation of the real Roquefort, and not nearly so good, of |
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