gone
_Dalmatia_

The opposite number of Tzigen, just below.

Tzigenkaese
_Austria_

Semisoft; skimmed sheep, goat or cow milk. White; sharp and salty;
originated in Dalmatia.

U

Urda
_Rumania_

Creamy; sweet; mild.

Uri
_Switzerland_

Hard; brittle; white; tangy. Made in the Canton of Uri. Eight by eight
to twelve inches, weight twenty to forty pounds.

Urseren
_Switzerland_

Mild flavored. Cooked curd.

Urt, Fromage d'

Soft Port-Salut type of the Basque country.

V

Vacherin
_France and Switzerland_

I. Vacherin a la Main. Savoy, France. Firm, leathery rind, soft
interior like Brie or Camembert; round, five to six by twelve inches
in diameter. Made in summer to eat in winter. When fully ripe it is
almost a cold version of the great dish called Fondue. Inside the
hard-rind container is a velvety, spicy, aromatic cream, more runny
than Brie, so it can be eaten with a spoon, dunked in, or spread on
bread. The local name is Tome de Montague.

II. Vacherin Fondu, or Spiced Fondu. Switzerland. Although called
Fondu from being melted, the No. I Vacherin comes much closer to our
conception of the dish Fondue, which we spell with an "e."

Vacherin No. II might be called a re-cooked and spiced Emmentaler, for
the original cheese is made, and ripened about the same as the Swiss
classic and is afterward melted, spiced and reformed into Vacherin.

Val-d'Andorre, Fromage du
_Andorra, France_

Sheep milk.

Valdeblore, le
_Nice, France_

Hard, dried, small Alpine goat cheese.

Valencay, or Fromage de Valencay
_Touraine, France_

Soft; cream; goat milk; similar to Saint-Maure. In season from May to
December. This was a favorite with Francis I.

Valio
_Finland_

One-ounce wedges, six to a box, labeled pasteurized process Swiss
cheese, made by the Cooperative Butter Export Association, Helsinki,
Finland, to sell to North Americans to help them forget what real
cheese is.

Valsic
_Albania_

Crumbly and sharp.

Varalpenland
_Germany_

Alpine. Piquant, strong in flavor and
smell.

Varennes, Fromage de
_France_

Soft, fine, strong variety from Upper Burgundy.

Vaesterbottenost
_West Bothnia_

Slow-maturing. One to one-and-a-half years in ripening to a pungent,
almost bitter taste.

Vaestgoetaost
_West Gothland, Sweden_

Semihard; sweet and nutty. Takes a half year to mature. Weight twenty
to thirty pounds.

Vendome, Fromage de
_France_

Hard; sheep; round and flat;