The Complete Book of Cheese Part 43

Cure, Fromage de _see_ Nantais.

D

Daisies, fresh

A popular type and packaging of mild Cheddar, originally English.

Known as an "all-around cheese," to eat raw, cook, let ripen, and use for seasoning.

 

Dalmatian _Austria_

Hard ewe's-milker.

Dambo _Denmark_

Semihard and nutty.

Damen, or Glory of the Mountains (Gloires des Montagnes) _Hungary_

Soft, uncured, mild ladies' cheese, as its name a.s.serts. Popular Alpine snack in Viennese cafes with coffee gossip in the afternoon.

Danish Blue _Denmark_

Semihard, rich, blue-veined, piquant, delicate, excellent imitation of Roquefort. Sometimes called "Danish Roquefort," and because it is exported around the world it is Denmark's best-known cheese. Although it sells for 20% to 30% less than the international triumvirate of Blues, Roquefort, Stilton and Gorgonzola, it rivals them and definitely leads lesser Blues.

Danish Export _Denmark_

Skim milk and b.u.t.termilk. Round and flat, mild and mellow. A fine cheese, as many Danish exports are.

Dansk Schweizerost _Denmark_

Danish Swiss cheese, imitation Emmentaler, but with small holes.

Nutty, sweet dessert or "picnic cheese," as Swiss is often called.

Danzig _Poland_

A pleasant cheese to accompany a gla.s.s of the great liqueur, Goldwa.s.ser, Eau de Vie de Danzig, from the same celebrated city.

Darling _U.S.A._

One of the finest Vermont Cheddars, handled for years by one of America's finest fancy food suppliers, S.S. Pierce of Boston.

Dauphin _Flanders, France_

Season, November to May.

d'Aurigny, Fromage _see_ Alderney.

Daventry _England_

A Stilton type, white, small, round, flat and very rich, with "blue"

veins of a darker green.

Decize _Nivernaise, France_

In season all year. Soft, creamy, mellow, resembles Brie.

de Foin, Fromage _see_ Hay.

de Fontine _Spain_

Crumbly, sharp, nutty.

de Gascony, Fromage _see_ Castillon.

de Gerardmer _see_ Recollet.

Delft _Holland_

About the same as Leyden. (_See_.)

Delicieux

The brand name of a truly delicious Brie.

Delikat _U.S.A._

A mellow breakfast spread, on the style of the German Fruhstuck original. (_See_.)

de Lile, Boule

French name for Belgian Oude Kaas.

Demi-etuve

Half-size etuve. (_See_.)

Demi Pet.i.t Suisse

The name for an extra small Pet.i.t Suisse to distinguish it from the Gros.

Demi-Sel _Normandy, France_

Soft, whole, creamy, lightly salted, resembles Gournay but slightly saltier; also like U.S. cream cheese, but softer and creamier.

Demi-Sel, Croissant _see_ Croissant Demi-Sel.

Derby, or Derbys.h.i.+re _England_