The Complete Book of Cheese by Robert Carlton Brown
page 271 of 464 (58%)
page 271 of 464 (58%)
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course.
Cossack _Caucasus_ Cow or sheep. There are two varieties: I. Soft, cured in brine and still soft and mild after two months in the salt bath. II. Semihard and very sharp after aging in brine for a year or more. Cotherstone _Yorkshire, England_ Also known as Yorkshire-Stilton, and Wensleydale No. I. (_See both_.) Cotrone, Cotronese _see_ Pecorino. Cotta _see_ Pasta. Cottage cheese Made in all countries where any sort of milk is obtainable. In America it's also called pot, Dutch, and smearcase. The English, who like playful names for homely dishes, call cottage cheese smearcase from the German Schmierkäse. It is also called Glumse in Deutschland, and, together with cream, formed the basis of all of our fine Pennsylvania Dutch cuisine. Cottenham or Double Cottenham _English Midlands_ |
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