Hard; sheep; sweetish-sharp and slightly salty when fresh from the
brine bath. Also called Kasach (Cossack), Tali, Kurini and Karab in
different locales.

Elmo Table
_Italy_

Soft, mellow, tasty.

Emiliano
_Italy_

Hard; flavor varies from mild to sharp. Parmesan type.

Emmentaler
_Switzerland_

There are so many, many types of this celebrated Swiss all around the
world that we're not surprised to find Lapland reindeer milk cheese
listed as similar to Emmentaler of the hardest variety. (_See_ Chapter
3, _also_ Vacherin Fondu.)

"En enveloppe"

French phrase of packaged cheese, "in the envelope." Similar to
English packet and our process. Raw natural cheese the French refer to
frankly as _nu_, "in the nude."

Engadine