onest, 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.

Pippen
_U.S.A._

Borden brand of Cheddar. Also Pippen Roll

Pithiviers au Foin
_France_

Orleans variety ripened on hay from October to May.

Poitiers
_France_

Goat's milker named from its Poitou district.

Pommel
_France_

All year. Double cream; unsalted.

Ponta Delgada
_Azores_

Semifirm; delicate; piquant

Pontgibaud
_France_

Similar to Roquefort Ripened at a very low temperature.

Pont l'Eveque

Characterized as a classic French _fromage_ "with Huge-like
Romanticism." (_See_ Chapter 3.) An imported brand is called "The
Inquisitive Cow."

Poona
_U.S.A._

Semisoft; mellow; New York Stater of distinctive flavor. Sold in
two-pound packs, to be kept four or five hours at room temperature
before serving.

Port-Salut, Port du Salut _see_ Chapter 3.

Port, Blue Links
_U.S.A._

"Blue" flavored with red port and put up in pseudo-sausage links.

Pot cheese
_U.S.A._

Cottage cheese with a dry curd, not creamed. An old English favorite
for fruited cheese cakes with perfumed plums, lemons, almonds and
macaroons. In Ireland it was used in connection with the
sheep-shearing ceremonies, although itself a common cow curd.
Pennsylvania pot cheese is cooked.

Potato
_Germany and U.S.A._

Made in Thuringia from sour cow milk with sheep or goat sometimes
added. "The potatoes are boiled and grated or mashed. One part of the
potato is thoroughly mixed or kneaded with two or three parts of die
curd. In the better cheese three parts of potatoes are mixed with two
of curd. During the mixing, salt and sometimes caraway seed are added.
The cheese is allowed to stand for from two to four days while a
fermentation takes place. After this the curd is sometimes covered
with beer or cream and is finally placed in tubs and allowed to ripen
for fourteen days. A variety of this cheese is made in the U.S. It is
probable, however, that it is not allowed to ripen for quite so long a
period as the potato cheese of Europe. In all other essentials it
appears to be the same."
From U.S. Department of Agriculture _Bulletin_ No. 608.

Potato Pepper
_Italy_

Italian Potato cheese is enlivened with black pepper, like Pe