W - Y - Z
Semihard; fine nutty flavor; named for the capital city of Poland.
Similar to Cheddar. The curd is washed to remove acidity and any abnormal flavors.
A mild, full cream loaf of Danish blue that can be very good if fully ripened.
Similar to Weisslacker, a slow-ripening variety that takes four months.
Weisslacker, White Lacquer
Soft; piquant; semisharp; Allgäuer-type put up in cylinders and rectangles, 4½ by 4 by 3½, weighing 2½ pounds. One of Germany's finest soft cheeses.
The words Welsh and cheese have become synonyms down the ages. Welsh "cheeses can be attractive: the pale, mild Caerphilly was famous at one time, and nowadays has usually a factory flavor. A soft cream cheese can be obtained at some farms, and sometimes holds the same delicate melting sensuousness that is found in the poems of John Keats.
"The 'Resurrection Cheese' of Llanfihangel Abercowyn is no longer available, at least under that name. This cheese was so called because it was pressed by gravestones taken from an old church that had fallen into ruins. Often enough the cheeses would be inscribed with such wording as 'Here lies Blodwen Evans, aged 72.'" (From My Wales by Rhys Davies.)
I. England, Yorkshire. Hard; blue-veined; double cream; similar to
Stilton. This production of the medieval town of Wensleydale in the Ure Valley is also called Yorkshire-Stilton and is in season from June to September. It is put up in the same cylindrical form as Stilton, but smaller. The rind is corrugated from the way the wrapping is put on.
II. White; flat-shaped; eaten fresh; made mostly from January through the Spring, skipping the season when the greater No. I is made (throughout the summer) and beginning to be made again in the fall and winter.
Werder, Elbinger and Niederungskäse
Semisoft cow's-milker, mildly acid, shaped like Gouda.
Skim-milk cheese eaten when only a week old. The honored antiquity of it is preserved in the anonymous English couplet:
Sour-milk hand cheese, kneaded by hand. Butter and/or egg yolk is mixed in with salt, and either pepper or caraway seeds. Then the richly colored curd is shaped by hand into small balls or rolls of about one pound. It is dried for a couple of hours before being put down cellar to ripen. The peculiar flavor is due partly to the seasonings and partly to the curd being allowed to putrify a little, like Limburger, before pressing.
This sour-milker is as celebrated as Westphalian raw ham. It is so soft and fat it makes a sumptuous spread, similar to Tilsit and Brinza. It was named Brioler from the "Gute Brioler" inn where it was perfected by the owner, Frau Westphal, well over a century ago.
The English sometimes miscall it Bristol from a Hobson-Jobson of the name Briol.
In The Cheddar Box, Dean Collins tells of an ancient legend in which the whales came into Tillamook Bay to be milked; and he poses the possible origin of some waxy fossilized deposits along the shore as petrified whale-milk cheese made by the aboriginal Indians after milking the whales.
White, Fromage Blanc
Skim-milk summer cheese made in many parts of the country and eaten fresh, with or without salt.
Any Cheddar that isn't colored with anatto is known as White Cheddar. Green Bay brand is a fine example of it.
This type without the distinguishing blue veins is little known outside of Italy where it is highly esteemed. (See Gorgonzola.)
This white form of England's royal blue cheese lacks the aristocratic veins that are really as green as Ireland's flag.
Firm; white; tangy; half-pound slabs boxed. Saltee is the same, except that it is colored.
Wilstermarsch-Käse Holsteiner Marsch
Semihard; full cream; rapidly cured; Tilsit type; very fine; made at Itzehoe.
Wiltshire or Wilts
A Derbyshire type of sharp Cheddar popular in Wiltshire. (See North Wilts.)
Wisconsin Factory Cheeses
Have the date of manufacture stamped on the rind, indicating by the age whether the flavor is "mild, mellow, nippy, or sharp." American Cheddar requires from eight months to a year to ripen properly, but most of it is sold green when far too young.
Notable Wisconsiners are Loaf, Limburger, Redskin and Swiss.
Cow taboos affect the cheesemaking in India, and in place of rennet from calves a vegetable rennet is made from withania berries. This names a cheese of agreeable flavor when ripened, but, unfortunately, it becomes acrid with age.
Yoghurt, or Yogurt
Made with Bacillus bulgaricus, that develops the acidity of the milk. It is similar to the English Saint Ivel.
York, York Curd and Cambridge York
A high-grade cream cheese similar to Slipcote, both of which are becoming almost extinct since World War II. Also, this type is too rich to keep any length of time and is sold on the straw mat on which it is cured, for local consumption.
This Stilton, made chiefly at Cotherstone, develops with age a fine internal fat which makes it so extra-juicy that it's a general favorite with English epicures who like their game well hung.
Short for New York State, the most venerable of our Cheddars.
A mild, young, yellow Cheddar.
Copying pear-and apple-shaped balls of Italian Provolone hanging on strings, a New York cheesemonger put out a Cheddar on a string, shaped like a yo-yo.
Whole milk, or whole milk with cream added. Aged only two months.
A general name in Germanic lands for cheeses made of goat's milk. Altenburger is a leader among Ziegenkäse.
I. This whey product is not a true cheese, but a cheap form of food
made in all countries of central Europe and called albumin cheese, Recuit, Ricotta, Broccio, Brocotte, Serac, Ceracee, etc. Some are flavored with cider and others with vinegar. There is also a whey bread.
II. Similar to Corsican Broccio and made of sour sheep milk instead of whey. Sometimes mixed with sugar into small cakes.
Zips see Brinza.
Similar to Caciocavallo.
Zwirn see Tschil.