The Complete Book of Cheese by Robert Carlton Brown
page 272 of 464 (58%)
page 272 of 464 (58%)
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Semihard; double cream; blue mold. Similar to Stilton but creamier and richer, and made in flatter and broader forms. Cottslowe _Cotswold, England_ A brand of cream cheese named for its home in Cotswold, Gloucester. Although soft, it tastes like hard Cheddar. Coulommiers Frais, or Petit-Moule _Ile-de-France, France_ Fresh cream similar to Petit Suisse. (_See_.) Coulommiers, le, or Brie de Coulommiers _France_ Also called Petit-moule, from its small form. This genuine Brie is a pocket edition, no larger than a Camembert, standing only one inch high and measuring five or six inches across. It is made near Paris and is a great favorite from the autumn and winter months, when it is made, on until May. The making starts in October, a month earlier than most Brie, and it is off the market by July, so it's seldom tasted by the avalanche of American summer tourists. Cow cheese Sounds redundant, and is used mostly in Germany, where an identifying word is added, such as Berliner Kuhkäse and Alt Kuhkäse: old cow |
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