like la Cendree in being ripened under
ashes. There is also a soft Vendome sold mostly in Paris.

Veneto, Venezza
_Italy_

Parmesan type, similar to Asiago. Usually sharp.

Vic-en-Bigorre
_France_

Winter cheese of Bearn in season October to May.

Victoria
_England_

The brand name of a cream cheese made in Guilford.

Ville Saint-Jacques
_France_

Ile-de-France winter specialty in season from November to May.

Villiers
_France_

Soft, one-pound squares made in Haute-Marne.

Viry-vory, or Vary
_France_

Fresh cream cheese.

Viterbo
_Italy_

Sheep milk usually curdled with wild artichoke, _Cynara Scolymus_.
Strong grating and seasoning type of the Parmesan-Romano-Pecorino
family.

Vize
_Greece_

Ewe's milk; suitable for grating.

Void
_Meuse, France_

Soft associate of Pont l'Eveque and Limburger.

Volvet Kaas
_Holland_

The name means "full cream" cheese and that--according to law--has 45%
fat in the dry product (_See_ Gras.)

Vorarlberg Sour-milk
_Greasy_

Hard; greasy; semicircular form of different sizes, with extra-strong
flavor and odor. The name indicates that it is made of sour milk.

Vory, le
_France_

Fresh cream variety like Neufchatel and Petit Suisse.

W

Warshawski Syr
_Poland_

Semihard; fine nutty flavor; named for the capital city of Poland.

Warwickshire
_England_

Derbyshire type.

Washed-curd cheese
_U.S.A._

Similar to Cheddar. The curd is washed to remove acidity and any
abnormal flavors.

Wedesslborg
_Denmark_

A mild, full cream loaf of Danish blue that can be very good if fully
ripened.

Weisschmiere
_Bavaria, Germany_

Similar to Weisslacker, a slow-ripening variety that takes four
months.

Weisslacker, White Lacquer
_Bavaria_

Soft; piquant; semisharp; Allgaeuer-type put up in cylinders and
rectangles, 4-1/2 by 4 by 3-1/2, weighing 2-1/2 pounds. One of
Germany's finest soft cheeses.

Welsh 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