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_Nuernberg, Germany_

An entirely original cheese perfected by G. Leuchs in Nuernberg. He
enriched skim milk with yolk of eggs and made the cheese in the usual
way. When well ripened it is splendid.

Doubles

The English name cheese made of whole milk "double," such as Double
Cottenham, Double Dorset, Double Gloucester. "Singles" are cheeses
from which some of the cream has been removed.

Double-cream
_England_

Similar to Wensleydale.

Double-creme
_France_

There are several of this name, made in the summer when milk is
richest in cream. The full name is Fromage a la Double-creme, and
Pommel is one well known. They are made throughout France in season
and are much in demand.

Dresdener Bierkaese
_Germany_

A celebrated hand cheese made in Dresden. The typical soft, skim
milker, strong with caraway and drunk dissolved in beer, as well as
merely eaten.

Drinking cheeses

Not only Dresdener, but dozens of regional hand cheeses in Germanic
countries are melted in steins of beer or glasses of wine to make
distinctive cheesed drinks for strong stomachs and noses. This peps up
the drinks in somewhat the same way as ale and beer are laced with
pepper sauce in some parts.

Dry
_Germany_

From the drinking cheese just above to dry cheese is quite a leap.
"This cheese, known as Sperrkaese and Trockenkaese, is made in the small
dairies of the eastern part of the Bavarian Alps and in the Tyrol. It
is an extremely simple product, made for home consumption and only in
the winter season, when the milk cannot be profitably used for other
purposes. As soon as the milk is skimmed it is put into a large kettle
which can be swung over a fire, where it is kept warm until it is
thoroughly thickened from souring. It is then broken up and cooked
quite firm. A small quantity of salt and sometimes some caraway seed
are added, and the curd is put into forms of various sizes. It is then
placed in a drying room, where it becomes very hard, when it is ready
for eating." (From U.S. Department of Agriculture _Bulletin_ No. 608.)

Dubreala _see_ Brina.

Duel
_Austria_

Soft; skim milk; hand type; two by two by one-inch cube.

Dunlop
_Scotland_

One of the national cheeses of Scotland, but now far behind Cheddar,
which it resembles, although it is closer in texture and moister.
Semihard; white; sharp; buttery; tangy and rich in flavor. It is one
of the "toasting cheeses" resembling Lancashire, too, in form and
weight