ses, with its "tingling Rabelaisian pungency." _See_
Chapter 3.

Roquefort cheese dressing, bottled
_U.S.A._

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
_Corsica, France_

This Corsican imitation is blue-colored and correctly made of sheep
milk, but lacks the chalk caves of Auvergne for ripening.

Roquefort de Tournemire
_France_

Another Blue cheese of sheep milk from Languedoc, using the royal
Roquefort name.

Rougerets, les
_Lyonnais, France_

A typical small goat cheese from Forez, in a section where practically
every variety is made with goat milk.

Rouennais
_France_

This specialty, named after its city, Rouen, is a winter cheese, eaten
from October to May.

Round Dutch
_Holland_

An early name for Edam.

Rouy, le
_Normandy, France_

From the greatest of the cheese provinces, Normandy.

Royal Brabant
_Belgium_

Whole milk. Small, Limburger type.

Royal Sentry
_Denmark_

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
_Saintonge, France_

Fresh; goat.

Runesten
_Denmark and U.S.A._

Similar to Herrgardsost. 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 on