Trappist monastery Port-Salut made in Limousin.

Edam _see_ Chapter 3.

Egg
_Finland_

Semihard. One of the few cheeses made by adding eggs to the curds.
Others are Dutch Cream Cheese of England; German Dotter; French
Fromage Cuit (cooked cheese), and Westphalian. Authorities agree that
these should be labeled "egg cheese" so the buyers won't be fooled by
their richness. The Finns age their eggs even as the Chinese ripen
their hundred-year-old eggs, by burying them in grain, as all
Scandinavians do, and the Scotch as well, in the oat bin. But none of
them is left a century to ripen, as eggs are said to be in China.

Elbinger, or Elbing
_West Prussia_

Hard; crumbly; sharp. Made of whole milk except in winter when it is
skimmed. Also known as Werderkäse and Niederungskäse.

Ekiwani
_Caucasus_

Hard; sheep; white; sharp; salty with some of the brine it's bathed
in.

Elisavetpolen, or Eriwani
_Caucasus_