unsalted cream cheese. The same as Neufchatel and similar to
Coulommiers. It comes in two sizes:
Gros--a largest cylinder
Demi--a small one

Keats called this "the creamy curd," and another writer has praised
its "La Fontaine-like simplicity." Whether made in Normandy,
Switzerland, or Petropolis, Brazil, by early Swiss settlers, it is
ideal with honey.

Petit Vacher
_France_

"Little Cowboy," an appropriate name for a small cow's-milk cheese.

Petits Bourgognes
_Lower Burgundy, France_

Soft; sheep; white, small, tangy. Other notable Petits also beginning
with B are Banons and Bressans.

Petits Fromages de Chasteaux, les
_France_

Small, sheep cream cheeses from Lower Limousin.

Petits Fromages de Chevre
_France_

Little cheeses from little goats grazing on the little mountains of
Provence.

Petits Pots de Caille de Poitiers
_Poitou, France_

Clotted milk in small pots.

Pfister
_Cham, Switzerland_

Emmentaler type, although differing in its method of making with fresh
skim milk. It is named for Pfister Huber who was the first to
manufacture it, in Chain.

Philadelphia Cream
_U.S.A._

An excellent cream cheese that has been standard for seventy years.
Made in New York State in spite of its name.

Picnic
_U.S.A._

Handy-size picnic packing of mild American Cheddar. Swiss has long
been called picnic cheese in America, its home away from home.

Picodon de Dieule Fit
_Dauphine, France_

In season from May to December.

Pie, Fromage a la
_France_

Another name for Fromage Blanc or Farm; soft, creamy cottage-cheese
type.

Pie Cheese
_U.S.A_

An apt American name for any round store cheese that can be cut in
wedges like a pie. Perfect with apple or mince or any other pie. And
by the way, in these days when natural cheese is getting harder to
find, any piece of American Cheddar cut in pie wedges before being
wrapped in cellophane is apt to be the real thing--if it has the rind
on. The wedge shape is used, however, _without any rind_, to make
processed pastes pass for "natural" even without that identifying
word, and with misleading labels such as old, sharp Cheddar and "aged
nine months." That's long enough to make a baby, but not a "natural"
out of a processed "Cheddar."

Pimiento
_U.S.A._

Because pimiento is the blandest of peppers, it just suits our bland
national taste, especially when mixed with Neufchatel, cream, club or
cottage. The best is homemade, of course, with h