The Complete Book of Cheese Part 66

Rangiport _France_

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

Rarush Durmar _Turkey_

Brittle; mellow; nutty.

Racherkase

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 s.h.i.+pped 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 b.a.l.l.s _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.

Reichkase _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.

Requeijo _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 b.u.t.termilk. 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 subst.i.tute 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