rmilk. Creamy,
piquant, with subtle fragrance. Eaten with sugar and cinnamon,
sometimes with a dusting of powdered coffee.

Ricotta
_Italy and U.S.A._

Fresh, moist, unsalted cottage cheese for sandwiches, salads, lasagne,
blintzes and many Italian dishes. It is also mixed with Marsala and
rum and relished for dessert Ricotta may be had in every Little Italy,
some of it very well made and, unfortunately, some of it a poor
substitute whey cheese.

Ricotta Salata

Hard; grayish white. Although its flavor is milk it is too hard and
too salty for eating as is, and is mostly used for grating.

Riesengebirge
_Bohemia_

Semisoft; goat or cow; delicate flavor, lightly smoked in Bohemia's
northern mountains.

Rinnen
_Germany_

This traditional Pomeranian sour-milk, caraway-seeded variety is named
from the wooden trough in which it is laid to drain.

Riola
_Normandy, France_

Soft; sheep or goat; sharp; resembles Mont d'Or but takes longer to
ripen, two to three months.

Robbiole
Robbiola
Robbiolini
_ Lombardy_
_ Italian_

Very similar to Crescenza (_see_.) Alpine winter cheese of fine
quality. The form is circular and flat, weighing from eight ounces to
two pounds, while Robbiolini, the baby of the family tips the scale at
just under four ounces.

Roblochon, le

Same as Reblochon. A delicious form of it is made of half-dried
sheep's milk in Le Grand Bornand.

Rocamadur
_Limousin, France_

Tiny sheep milk cheese weighing two ounces. In season November to May.

Rocroi
_France_

From the Champagne district.

Rokadur
_Yugoslavia_

Imitation Roquefort.

Roll
_England_

Hard cylinder, eight by nine inches, weighing twenty pounds.

Rollot or Rigolot
_Picardy and Montdidier, France_

Soft; fermented; mold-inoculated; resembles Brie and Camembert, but
much smaller. In season October to May. This is Picardy's one and only
cheese.

Roma
_Italy_

Soft cream.

Romadour, Romadura, and other national spellings
_Germany, Austria, Hungary, Switzerland_

A great Linburger. The eating season is from November to April. It is
not a summer cheese, especially in lands where refrigeration is
scarce. Fine brands are exported to America from several countries.

Romano, Romano Vacchino
_Italy_

Strong: flavoring cheese like Parmesan and Pecorino.

Romanello
_U.S.A._

Similar to Romano Vacchino and Old Monterey Jack. Small grating
cheese, cured one year.

Roquefort
_France_

King of chee