An apt American name for any round store cheese that can be cut in
wedges like a pie. Perfect with apple or mince or any other pie. And
by the way, in these days when natural cheese is getting harder to
find, any piece of American Cheddar cut in pie wedges before being
wrapped in cellophane is apt to be the real thing--if it has the rind
on. The wedge shape is used, however, _without any rind_, to make
processed pastes pass for "natural" even without that identifying
word, and with misleading labels such as old, sharp Cheddar and "aged
nine months." That's long enough to make a baby, but not a "natural"
out of a processed "Cheddar."

Pimiento
_U.S.A._

Because pimiento is the blandest of peppers, it just suits our bland
national taste, especially when mixed with Neufchâtel, cream, club or
cottage. The best is homemade, of course, with honest, snappy old
Cheddar mashed and mixed to taste, with the mild Spanish pepper that
equals the Spanish olive as a partner in such spreads.

Pimp _see_ Mainzer Hand Cheese.

Pineapple _see_ Chapter 4.

Piora
_Tessin, Switzerland_

Whole milk, either cow's or a mixture of goat's and cow's.