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The Complete Book of Cheese by Robert Carlton Brown
page 270 of 464 (58%)
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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