e.

Allgaeuer Rahmkaese
_Bavaria_

Full cream, similar to Romadur and Limburger, but milder than both.
This sets a high grade for similar cheeses made in the Bavarian
mountains, in monasteries such as Andechs. It goes exquisitely with
the rich dark Bavarian beer. Some of it is as slippery as the
stronger, smellier Bierkaese, or the old-time Slipcote of England.
Like so many North Europeans, it is often flavored with caraway.
Although entirely different from its big brother, vintage Bergkaese,
Rahmkaese can stand proudly at its side as one of the finest cheeses
in Germany.

Alpe _see_ Fiore di Alpe.

Al Pepe
_Italy_

Hard and peppery, like its name. Similar to Pepato (_see_).

Alpes
_France_

Similar to Bel Paese.

Alpestra
_Austria_

A smoked cheese that tastes, smells and inhales like whatever fish it
was smoked with. The French Alps has a different Alpestre; Italy
spells hers Alpestro.

Alpestre, Alpin, or Fromage de Briancon
_France_

Hard; goat; dry; small; lightly salted. Made at Briancon and Gap.

Alpestro
_Italy_

Semisoft; goat; dry; lightly salted.

Alpin or Clerimbert
_Alpine France_

The milk is coagulated with rennet at 80 deg. F. in two hours. The curd is
dipped into molds three to four inches in diameter and two and a half
inches in height, allowed to drain, turned several times for one day
only, then salted and ripened one to two weeks.

Altenburg, or Altenburger Ziegenkaese
_Germany_

Soft; goat; small and flat--one to two inches thick, eight inches in
diameter, weight two pounds.

Alt Kuhkaese Old Cow Cheese
_Germany_

Hard; well-aged, as its simple name suggests.

Altsohl _see_ Brinza.

Ambert, or Fourme d'Ambert
_Limagne, Auvergne, France_

A kind of Cheddar made from November to May and belonging to the
Cantal--Fourme-La Tome tribe.

American, American Cheddar
_U.S.A._

Described under their home states and distinctive names are a dozen
fine American Cheddars, such as Coon, Wisconsin, Herkimer County and
Tillamook, to name only a few. They come in as many different shapes,
with traditional names such as Daisies, Flats, Longhorns, Midgets,
Picnics, Prints and Twins. The ones simply called Cheddars weigh about
sixty pounds. All are made and pressed and ripened in about the same
way, although they differ greatly in flavor and quality. They are
ripened anywhere from two months to two years and become sharper,
richer and more flavorsome, as well as more expensi