ula
_Switzerland_

Rich with the flavor of cuds of green herbs chewed into creamy milk
that makes tasty curds. Made in the fertile Swiss Valley of Albula
whose proud name it bears.

Alderney
_Channel Islands_

The French, who are fond of this special product of the very special
breed of cattle named after the Channel Island of Alderney, translate
it phonetically--Fromage d'Aurigny.

Alemtejo
_Portugal_

Called in full Queijo de Alemtejo, cheese of Alemtejo, in the same way
that so many French cheeses carry along the _fromage_ title. Soft;
sheep and sometimes goat or cow; in cylinders of three sizes, weighing
respectively about two ounces, one pound, and four pounds. The smaller
sizes are the ones most often made with mixed goat and sheep milk. The
method of curdling without the usual animal rennet is interesting and
unusual. The milk is warmed and curdled with vegetable rennet made
from the flowers of a local thistle, or cardoon, which is used in two
other Portuguese cheeses--Queijo da Cardiga and Queijo da Serra da
Estrella--and probably in many others not known beyond their locale.
In France la Caillebotte is distinguished for being clabbered with
_chardonnette_, wild artichoke seed. In Portugal, where there isn't so
much separating of the sheep from the goats, it takes several weeks
for Alemtejos to ripen, depending on the lactic content and difference
in sizes.

Alfalfa _see_ Sage.

Alise Saint-Reine
_France_

Soft; summer-made.

Allgaeuer Bergkaese, Allgaeuer Rundkaese, or Allgaeuer Emmentaler
_Bavaria_

Hard; Emmentaler type. The small district of Allgaeu names a mountain
of cheeses almost as fabulous as our "Rock-candy Mountain." There are
two principal kinds, vintage Allgaeuer Bergkaese and soft Allgaeuer
Rahmkaese, described below. This celebrated cheese section runs through
rich pasture lands right down and into the Swiss Valley of the Emme
that gives the name Emmentaler to one of the world's greatest. So it
is no wonder that Allgaeuer Bergkaese can compete with the best Swiss.
Before the Russian revolution, in fact, all vintage cheeses of Allgaeu
were bought up by wealthy Russian noblemen and kept in their home
caves in separate compartments for each year, as far back as the early
1900's. As with fine vintage wines, the price of the great years went
up steadily. Such cheeses were shipped to their Russian owners only
when the chief cheese-pluggers of Allgaeu found they had reached their
prim