Q - R
Term used to distinguish Parmesan-type cheese made between September and November.
Sheep, eaten both fresh and ripened.
Quargel see Olmützer.
Soft, cow's milk.
Queijos—Cheeses of the Azores, Brazil and Portugal see under their local or regional names: Alemtejo, Azeitão, Cardiga, Ilha, Prato and Serra da Estrella.
White, dry, skim milk.
Queso de Bola
Whole milk, similar to Edam.
Queso de Cavallo
Quesos Cheeses: Blanco, Cartera and Palma Metida see Venezuela.
Queso de Cincho
Hard, round orange balls weighing four pounds and wrapped in palm leaves.
Queso de Crema
Similar to soft Brick.
Queso de Hoja, Leaf Cheese
Named from its appearance when cut, like leaves piled on top of each other.
Aromatic, sharp, in four-ounce packages.
Queso del Fais, Queso de la Tierra
White; pressed; semisoft Consumed locally,
Queso de Prensa
The name means pressed cheese. It is eaten either fresh or after ripening two or three months.
Queso de Puna
Like U.S. cottage or Dutch cheese, eaten fresh.
Queso de Tapara
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.
Queyras see Champoléon.
Semisoft; sheep or goat; thick, round, four to five inches in diameter. Pleasantly oily, if made from sheep milk.
A playful name for Cheddar two to three years old.
Hard; skim, similar to Emmentaler; made in Mecklenburg. Sixteen by four inches, weight 32 pounds.
Similar to Münster.
Ragnit see Tilsit.
Soft; sweet cream; formed in cubes. Similar to Hervé
Rammil or Rammel
André Simon calls this "the best cheese made in Dorsetshire." Also called Rammilk, because made from whole or "raw milk." Practically unobtainable today.
A good imitation of Port-Salut made in Seine-et-Oise.
Brittle; mellow; nutty.
The name for all smoked cheese in Germanic countries, where it is very popular.
Ewe's milk. Uncooked; soft; sweet; creamy.
Rayon or Raper
A blind Emmentaler called Rayon is shipped young to Italy, where it is hardened by aging and then sold as Raper, for grating and seasoning.
Reblochon or Roblochon
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.
A harvest variety similar to Géromé, made from October to April
Reggiano see Grana.
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.
Patriotically hailed as cheese of the empire, when Germany had one.
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
Mixed with any piquant relish and eaten fresh.
Remoudon, or Fromage Piquant
The two names combine in re-ground piquant cheese, and that's what it is. The season is winter, from November to June.
Portugal and Brazil
Resurrection see Welsh.
A type of Roquefort which, in spite of its name, is no relation to our pie plant.
Soft and fresh. The best is made from sheep buttermilk. Creamy, piquant, with subtle fragrance. Eaten with sugar and cinnamon, sometimes with a dusting of powdered coffee.
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.
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.
Semisoft; goat or cow; delicate flavor, lightly smoked in Bohemia's northern mountains.
This traditional Pomeranian sour-milk, caraway-seeded variety is named from the wooden trough in which it is laid to drain.
Soft; sheep or goat; sharp; resembles Mont d'Or but takes longer to ripen, two to three months.
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.
Same as Reblochon. A delicious form of it is made of half-dried sheep's milk in Le Grand Bornand.
Tiny sheep milk cheese weighing two ounces. In season November to May.
From the Champagne district.
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.
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
Strong: flavoring cheese like Parmesan and Pecorino.
Similar to Romano Vacchino and Old Monterey Jack. Small grating cheese, cured one year.
King of cheeses, with its "tingling Rabelaisian pungency."
Made with genuine imported Roquefort, but with cottonseed oil instead of olive, plain instead of wine vinegar, sugar, salt, paprika, mustard, flour and spice oil.
Roquefort de Corse
This Corsican imitation is blue-colored and correctly made of sheep milk, but lacks the chalk caves of Auvergne for ripening.
Roquefort de Tournemire
Another Blue cheese of sheep milk from Languedoc, using the royal Roquefort name.
A typical small goat cheese from Forez, in a section where practically every variety is made with goat milk.
This specialty, named after its city, Rouen, is a winter cheese, eaten from October to May.
An early name for Edam.
From the greatest of the cheese provinces, Normandy.
Whole milk. Small, Limburger type.
Processed Swiss made in Denmark and shipped to Americans who haven't yet learned that a European imitation can be as bad as an American one. This particular pasteurized process-cheese spread puts its ingredients in finer type than any accident insurance policy: Samsoe (Danish Swiss) cheese, cream, water, non-fat dry milk solids, cheese whey solids and disodium phosphate.
Ruffec, Fromage de
Similar to Herrgårdsost. Small eyes. "Wheel" weighs about three pounds. Wrapped in red transparent film.
Rush Cream Cheese
England and France
Not named from the rush in which many of our cheeses are made, but from the rush mats and nets some fresh cream cheeses are wrapped and sewed up in to ripen. According to an old English recipe the curds are collected with an ordinary fish-slice and placed in a rush shape, covered with a cloth when filled. Lay a half-pound weight in a saucer and set this on top of the strained curd for a few hours, and then increase the weight by about a half pound. Change the cloths daily until the cheese looks mellow, then put into the rush shape with the fish slice. The formula in use in France, where willow heart-shape baskets are sold for making this cheese, is as follows: Add one cup new warm milk to two cups freshly-skimmed cream. Dissolve in this one teaspoon of fine sugar and one tablespoon common rennet or thirty drops of Hauser's extract of rennet. Let it remain in a warm place until curd sets. Rush and straw mats are easily made by cutting the straw into lengths and stringing them with a needle and thread. The mats or baskets should not be used a second time.