The Complete Book of Cheese Part 65

Sheep, eaten both fresh and ripened.

Quargel _see_ Olmutzer.

Quartirolo _Italy_

Soft, cow's milk.

Queijos--Cheeses of the Azores, Brazil and Portugal _see_ under their local or regional names: Alemtejo, Azeito, Cardiga, Ilha, Prato and Serra da Estrella.

 

Queso Anejo _Mexico_

White, dry, skim milk.

Queso de Bola _Mexico_

Whole milk, similar to Edam.

Queso de Cavallo _Venezuela_

Pear-shaped cheese.

Quesos Cheeses: Blanco, Cartera and Palma Metida _see_ Venezuela.

Queso de Cincho _Venezuela_

Hard, round orange b.a.l.l.s weighing four pounds and wrapped in palm leaves.

Queso de Crema _Costa Rica_

Similar to soft Brick.

Queso de Hoja, Leaf Cheese _Puerto Rico_

Named from its appearance when cut, like leaves piled on top of each other.

Queso de Mano _Venezuela_

Aromatic, sharp, in four-ounce packages.

Queso del Fais, Queso de la Tierra _Puerto Rico_

White; pressed; semisoft Consumed locally,

Queso de Prensa _Puerto Rico_

The name means pressed cheese. It is eaten either fresh or after ripening two or three months.

Queso de Puna _Puerto Rico_

Like U.S. cottage or Dutch cheese, eaten fresh.

Queso de Tapara _Venezuela_

Made in Carora, near Barqisimeto, called _tapara_ from the shape and tough skin of that local gourd. "It is very good fresh, but by the time it arrives in Carora it is often bad and dry." D.K.K. in _Bueno Provecho._

Queso Fresco _El Salvador_

Cottage-cheese type.

Queville _see_ Chapter 3.

Queyras _see_ Champoleon.

R

Rabacal _Coimbra, Portugal_

Semisoft; sheep or goat; thick, round, four to five inches in diameter. Pleasantly oily, if made from sheep milk.

Rabbit Cheese _U.S.A._

A playful name for Cheddar two to three years old.

Radener _Germany_

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

Radolfzeller Cream _Germany, Switzerland, Austria_

Similar to Munster.

Ragnit _see_ Tilsit.

Rahmkase, Allgauer _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 Dorsets.h.i.+re." Also called Rammilk, because made from whole or "raw milk." Practically un.o.btainable today.