dener
_Germany_

Hard; skim, similar to Emmentaler; made in Mecklenburg. Sixteen by
four inches, weight 32 pounds.

Radolfzeller Cream
_Germany, Switzerland, Austria_

Similar to Muenster.

Ragnit _see_ Tilsit.

Rahmkaese, Allgaeuer
_German_

Cream.

Rainbow
_Mexico_

Mild; mellow.

Ramadoux
_Belgium_

Soft; sweet cream; formed in cubes. Similar to Herve

Rammil or Rammel
_England_

Andre Simon calls this "the best cheese made in Dorsetshire." Also
called Rammilk, because made from whole or "raw milk." Practically
unobtainable today.

Rangiport
_France_

A good imitation of Port-Salut made in Seine-et-Oise.

Rarush Durmar
_Turkey_

Brittle; mellow; nutty.

Raecherkaese

The name for all smoked cheese in Germanic countries, where it is very
popular.

Raviggiolo
_Tuscany, Italy_

Ewe's milk. Uncooked; soft; sweet; creamy.

Rayon or Raper
_Switzerland_

A blind Emmentaler called Rayon is shipped young to Italy, where it is
hardened by aging and then sold as Raper, for grating and seasoning.

Reblochon or Roblochon
_Savoy_

Sheep; soft; whole milk; in season from October to June. Weight one to
two pounds. A cooked cheese imitated as Brizecon in the same section.

Recollet de Gerardmer
_Vosges, France_

A harvest variety similar to Gerome, made from October to April

Red
_Russia_

_see_ Livlander.

Red Balls
_Dutch_

_see_ Edam.

Reggiano _see_ Grana.

Regianito
_Argentine_

Italian Reggiano type with a name of its own, for it is not a mere
imitation in this land of rich milk and extra fine cheeses.

Reichkaese
_German_

Patriotically hailed as cheese of the empire, when Germany had one.

Reindeer
_Lapland, Iceland, Sweden, Norway_

In all far northern lands a type of Swiss is made from reindeer milk
It is lightly salted, very hard; and the Lapland production is
curiously formed, like a dumbbell with angular instead of round ends.

Relish cream cheese
_U.S.A._

Mixed with any piquant relish and eaten fresh.

Remoudon, or Fromage Piquant
_Belgium_

The two names combine in re-ground piquant cheese, and that's what it
is. The season is winter, from November to June.

Requeijao
_Portugal and Brazil_

Recooked.

Resurrection _see_ Welsh.

Rhubarbe
_France_

A type of Roquefort which, in spite of its name, is no relation to our
pie plant.

Riceys _see_ Champenois.

Ricotta Romano
_Italy_

Soft and fresh. The best is made from sheep butte