ade in mountains
between Bohemia and Silesia.

Argentine
_Argentina_

Argentina is specially noted for fine reproductions of classical
Italian hard-grating cheeses such as Parmesan and Romano, rich and
fruity because of the lush pampas-grass feeding.

Armavir
_Western Caucasus_

Soft; whole sour sheep milk; a hand cheese made by stirring cold, sour
buttermilk or whey into heated milk, pressing in forms and ripening in
a warm place. Similar to Hand cheese.

Arnauten _see_ Travnik.

Arovature
_Italy_

Water-buffalo milk.

Arras, Coeurs d' _see_ Coeurs.

Arrigny
_Champagne, France_

Made only in winter, November to May. Since gourmet products of the
same province often have a special affinity, Arrigny and champagne are
specially well suited to one another.

Artichoke, Cardoon or Thistle for Rennet _see_ Caillebotte.

Artificial Dessert Cheese

In the lavish days of olde England Artificial Dessert Cheese was made
by mixing one quart of cream with two of milk and spiking it with
powdered cinnamon, nutmeg and mace. Four beaten eggs were then stirred
in with one-half cup of white vinegar and the mixture boiled to a
curd. It was then poured into a cheesecloth and hung up to drain six
to eight hours. When taken out of the cloth it was further flavored
with rose water, sweetened with castor sugar, left to ripen for an
hour or two and finally served up with more cream.

Asadero, or Oaxaca
_Jalisco and Oaxaca, Mexico_

White; whole-milk. Curd is heated, and hot curd is cut and braided or
kneaded into loaves from eight ounces to eleven pounds in weight
Asadero means "suitable for roasting."

Asco
_Corsica, France_

Made only in the winter season, October to May.

Asiago I, II and III
_Vicenza, Italy_

Sometimes classed as medium and mild, depending mostly on age. Loaves
weigh about eighteen pounds each and look like American Cheddar but
have a taste all their own.

I. Mild, nutty and sharp, used for table slicing and eating.

II. Medium, semihard and tangy, also used for slicing until nine
months old.

III. Hard, old, dry, sharp, brittle. When over nine months old, it's
fine for grating.

Asin, or Water cheese
_Northern Italy_

Sour-milk; washed-curd; whitish; soft; buttery. Made mostly in spring
and eaten in summer and autumn. Dessert cheese, frequently eaten with
honey and fruit.

Au Cumin
_see_ Muenster.

Au Fenouil
_see_ Tome de Savoie.

Au Foin and de Foin

A style of ripenin