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 Herrgårdsost. 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 one tablespoon common rennet or thirty
drops of Hauser's extract of rennet. Let it remain in a warm place
until curd sets. Rush and straw mats are easily made by cutting the
straw into lengths and stringing them with a needle and thread. The
mats or baskets should not be used a second time.
S
Saaland Pfarr, or Prestost
_Sweden_
Firm; sharp; biting; unique of its kind because it is made with
whiskey as an ingredient and the finished product is also washed with
whiskey.
Saanen
_Switzerland_
Semihard and as mellow as all good Swiss cheese. This is the finest
cheese in the greatest cheese land; an Emmentaler also known as
Hartkäse, Reibkäse and Walliskäse, it came to fame in the sixteenth
century and has always fetched an extra price for its quality and age.
It is cooked much dryer in the making, so it takes longer to ripen and
then keeps longer than any other. It weighs only ten to twenty pounds
and the eyes are small and scarce. The average period needed for
ripening is six years, but some take nine.
Sage, or Green cheese
_England_
This is more of a cream cheese, than a Cheddar, as Sage is in the
U.S.A. It is made by adding sage leaves and a greening to milk by the
method described in Chapter 4.
Saint-Affrique
_Guyenne, France_
This gourmetic center, hard by the celebrated town of Roquefort, lives
up to its reputation by turning out a toothsome goat cheese of local
renown.
We will not attempt to describe it further, since like most of the
host of cheeses honored with the names of Saints, it is seldom shipped
abroad.
Saint-Agathon
_Brittany, France_
Season, October to July.
Saint-Amand-Montrond
_Berry, France_
Made from goat's milk.
Saint-Benoit
_Loiret, France_
Soft Olivet type distinguished by charcoal being added to the salt
rubbed on the outside of the finished cheese. It ripens in twelve to
fifteen days in summer, and eighteen to twenty in winter. It is about
six inches in diameter.
Saint-Claude
_Franche-Comté, France_
Semihard; blue; goat; mellow; small; square; a quarter to a half
pound. The curd is kept five to six hours only before salting and is
then eaten fresh or put away to ripen.
Saint-Cyr _see_ Mont d'Or.
Saint-Didier au Mont d'Or _see_ Mont d'Or.
Saint-Florentin
_Burgundy, France_
A lusty cheese, soft but salty, in season from November to July.
Saint-Flour
_Auvergne, France_
Another seasonal specialty from this province of many cheeses.
Saint-Gelay
_Poitou, France_
Made from goat's milk.
Saint-Gervais, Pots de Creme, or Le Saint Gervais
_see_ Pots de Crème.
Saint-Heray _see_ La Mothe.
Saint-Honoré
_Nivernais, France_
A small goat cheese.
Saint-Hubert
_France_
Similar to Brie.
Saint-Ivel
_England_
Fresh dairy cream cheese containing _Lactobacillus acidophilus_.
Similar to the yogurt cheese of the U.S.A., which is made with
_Bacillus Bulgaricus._
Saint-Laurent
_Roussillon, France_
Mountain sheep cheese.
Saint-Lizier
_Béarn, France_
A white, curd cheese.
Saint-Loup, Fromage de
_Poitou and Vendée, France_
Half-goat, half-cow milk, in season February to September
Saint-Marcellin
_Dauphiné, France_
One of the very best of all goat cheeses. Three by 3/4 inches,
weighing a quarter of a pound. In season from March to December.
Sometimes sheep milk may be added, even cow's, but this is essentially
a goat cheese.
Saint-Moritz
_Switzerland_
Soft and tangy.
Saint-Nectaire, or Senecterre
_Auvergne, France_
Noted as one of the greatest of all French goat cheeses.
Saint-Olivet _see_ Chapter 3.
Saint-Pierre-Pouligny _see_ Pouligny-Saint-Pierre.
Saint-Reine _see_ Alise.
Saint-Rémy, Fromage de
_Haute-Saône, France_
Soft Pont l'Evêque type.
Saint-Stefano
_German_
Bel Paese type.
Saint-Winx
_Flanders, France_
The fromage of Saint-Winx is a traditional leader in this Belgian
border province noted for its strong, spiced dairy products.
Sainte-Anne d'Auray
_Brittany, France_
A notable Port-Salut made by Trappist monks.
Sainte-Marie
_Franche-Comté, France_
A creamy concoction worthy of its saintly name.
Sainte-Maure, le, or Fromage de Sainte-Maure-de-Touraine
_France_
Made in Touraine from May to November. Similar to Valençay.
Salamana
_Southern Europe_
Soft sheep's milk cheese stuffed into bladderlike sausage, to ripen.
It has authority and flavor when ready to spread on bread, or to mix
with cornmeal and cook into a highly cheese-flavored porridge.
Salame
_France_
Soft cream cheese stuffed into skins like salami sausages.
Salami-sausage style of packing cheese has always been common in
Italy, from Provolone down, and now--both as salami and links--it has
became extremely popular for processed and cheese foods throughout
America.
Salers, Bleu de
_France_
One of the very good French Blues.
Saligny
_Champagne, France_
White cheese made from sheep's milk.
Saloio
_Lisbon, Portugal_
An aromatic farm-made hand cheese of skim milk. Short cylinder, 1-1/2
to two inches in diameter, weighing a quarter of a pound. Made near
the capital, Lisbon, on many small farms.
Salonite
_Italy_
Favorite of Emperor Augustus a couple of thousand years ago.
Saltee
_Ireland_
Firm; highly colored; tangy; boxed in half-pound slabs. The same as
Whitethorn except for the added color. Whitethorn is as white as its
name implies.
Salt-free cheese, for diets
U.S. cottage; French fresh goat cheese; and Luxembourg Kochenkäse.
Samsö
_Denmark_
Hard; white; sharp; slightly powdery and sweetish. This is the pet
cheese of Erik Blegvad who illustrated this book.
Sandwich Nut
An American mixture of chopped nuts with Cream cheese or Neufchâtel.
Sapsago _see_ Chapter 3.
Sardegna
_Sardinia_
A Romano type made in Sardinia.
Sardinian
_Sardinia, Italy_
The typical hard grating cheese of this section of Italy.
Sardo
_Sardinia, Italy_
Hard; sharp; for table and for seasoning. Imitated in the Argentine.
There is also a Pecorino named Sardo.
Sarraz or Sarrazin
_Vaud, Switzerland_
Roquefort type.
Sassenage
_Dauphiny, France_
Semihard; bluer and stronger than Stilton. This makes a French trio of
Blues with Septmoncel and Gex, all three of which are made with the
three usual milks mixed: cow, goat and sheep. A succulent fermented
variety for which both Grenoble and Sassenage are celebrated.
Satz
_Germany_
Hard cheese made in Saxony.
Savoy, Savoie
_France_
Semisoft; mellow; tangy Port-Salut made by Trappist monks in Savoy.
Sbrinz
_Argentine_
Hard; dry; nutty; Parmesan grating type.
Scanno
_Abruzzi, Italy_
Soft as butter; sheep; burnt taste, delicious with fruits. Blackened
rind, deep yellow interior.
Scarmorze or Scamorze
_Italy_
Hard; buffalo milk; mild Provolone type. Also called Pear from being
made in that shape, oddly enough also in pairs, tied together to hang
from rafters on strings in ripening rooms or in the home kitchen. Fine
when sliced thick and fried in olive oil. A specialty around Naples.
Light-tan oiled rind, about 3-1/2 by five inches in size. Imitated in
Wisconsin and sold as Pear cheese.
Schabziger _see_ Chapter 3.
Schafkäse (Sheep Cheese)
_Germany_
Soft; part sheep milk; smooth and delightful.
Schamser, or Rheinwald
_Canton Graubünden, Switzerland_
Large skim-milker eighteen by five inches, weighing forty to forty-six
pounds.
Schlickermilch
This might be translated "milk mud." It's another name for Bloder,
sour milk "waddle" cheese.
Schlesische Sauermilchkäse
_Silesia, Poland_
Hard; sour-milker; made like hand cheese. Laid on straw-covered
shelves, dried by a stove in winter and in open latticed sheds in
summer. When very dry and hard, it is put to ripen in a cellar three
to eight weeks and washed with warm water two or three times a week.
Schlesischer Weichquarg
_Silesia, Poland_
Soft, fresh skim, sour curd, broken up and cooked at 100° for a short
time. Lightly pressed in a cloth sack twenty-four hours, then kneaded
and shaped by hand, as all hand cheeses are. Sometimes sharply
flavored with onions or caraway. Eaten fresh, before the strong hand
cheese odor develops.
Schloss, Schlosskäse, or Bismarck
_German_
This Castle cheese, also named for Bismarck and probably a favorite of
his, together with Bismarck jelly doughnuts, is an aristocratic
Limburger that served as a model for Liederkranz.
Schmierkäse
German cottage cheese that becomes
smearcase in America.
Schnitzelbank Pot _see_ Liederkranz, Chapter 4.
Schoenland
_German_
Imitation of Italian Bel Paese, also translated "beautiful land."
Schützenkäse
_Austria_
Romadur-type. Small rectangular blocks weighing less than four ounces
and wrapped in tin foil.
Shottengsied
_Alpine_
A whey cheese made and consumed locally in the Alps.
Schwarzenberger
_Hungary and Bohemia_
One part skim to two parts fresh milk. It takes two to three months to
ripen.
Schweizerkäse
_Switzerland_
German for Swiss cheese. (_See_ Emmentaler.)
Schweizerost Dansk, Danish Swiss Cheese
_Denmark_
A popular Danish imitation of Swiss Swiss cheese that is nothing
wonderful.
Select Brick _see_ Chapter 12.
Selles-sur Cher
_Berry, France_
A goat cheese, eaten from February to September.
Sénecterre
_Puy-de-Dôme, France_
Soft, whole-milk; cylindrical, weighing about 1-1/2 pounds.
Septmoncel
_France_
Semihard; skim; blue-veined; made of all three milks: cow, goat and
sheep. An excellent "Blue" ranked above Roquefort by some, and next to
Stilton. Also called Jura Bleu, and a member of the triple milk
triplets with Gex and Sassenage.
Serbian
_Serbia_
Made most primitively by dropping heated stones into a kettle of milk
over an open fire. After the rennet is added, the curd stands for an
hour and is separated from the whey by being lifted in a cheesecloth
and strained. It is finally put in a wooden vessel to ripen. First it
is salted, then covered each day with whey for eight days and finally
with fresh milk for six.
Syria also makes a cheese called Serbian from goat's milk. It is
semisoft.
Serbian Butter _see_ Kajmar.
Serra da Estrella, Queijo da (Cheese of the Star Mountain Range)
_Portugal_
The finest of several superb mountain-sheep cheeses in Portugal. Other
milk is sometimes added, but sheep is standard. The milk is coagulated
by an extract of thistle or cardoon flowers in two to six hours. It is
ripened in circular forms for several weeks and marketed in rounds
averaging five pounds, about ten by two inches. The soft paste inside
is pleasantly oily and delightfully acid.
Sharp-flavored cheese
U.S. aged Cheddars, including Monterey Jack; Italian Romano Fecorino,
Old Asiago, Gorgonzola, Incanestrato and Caciocavallo; Spanish de
Fontine; Aged Roumanian Kaskaval.
Shefford _see_ Chapter 2.
Silesian
_Poland and Germany_
White; mellow; caraway-seeded. Imitated in the U.S.A. (see Schlesischer.)
Sir cheeses
In Yugoslavia, Montenegro and adjacent lands Sir or Cyr means cheese.
Mostly this type is made of skimmed sheep milk and has small eyes or
holes, a sharp taste and resemblance to both American Brick and
Limburger. They are much fewer than the Saint cheeses in France.
Sir Iz Mjesine
_Dalmatia, Yugoslavia_
Primitively made by heating skim sheep milk in a bottle over an open
fire, coagulating it quickly with pig or calf rennet, breaking up the
curd with a wooden spoon and stirring it by hand over the fire.
Pressed into forms eight inches square and two inches thick, it is
dried for a day and either eaten fresh or cut into cubes, salted,
packed in green sheep or goat hides, and put away to ripen.
Sir Mastny
_Montenegro_
Fresh sheep milk.
Sir Posny
_Montenegro_
Hard; skim sheep milk; white, with many small holes. Also answers to
the names of Tord and Mrsav.
Sir, Twdr _see_ Twdr Sir.
Sir, Warshawski _see_ Warshawski Syr.
Siraz
_Serbia_
Semisoft; whole milk. Mellow.
Skyr
_Iceland_
The one standard cheese of the country. A cross between Devonshire
cream and cream cheese, eaten with sugar and cream. It is very well
liked and filling, so people are apt to take too much. A writer on the
subject gives this bit of useful information for travelers: "It is not
advisable, however, to take coffee and Skyr together just before
riding, as it gives you diarrhea."
Slipcote, or Colwick
_England_
Soft; unripened; small; white; rich as butter. The curd is put in
forms six by two inches for the whey to drain away. When firm it is
placed between cabbage leaves to ripen for a week or two, and when it
is taken from the leaves the skin or coat becomes loose and easily
slips off--hence the name. In the middle of the eighteenth century it
was considered the best cream cheese in England and was made then, as
today, in Wissenden, Rutlandshire.
Smältost
_Sweden_
Soft and melting.
Smearcase
Old English corruption of German Schmierkäse, long used in America for
cottage cheese.
Smoked Block
_Austria_
A well-smoked cheese in block form.
Smoked Mozzarella _see_ Mozzarella Affumicata.
Smoked Szekely
_Hungary_
Soft; sheep; packed like sausage in skins or bladders and smoked.
Smokelet
_Norway_.
A small smoked cheese.
Soaked-curd cheese _see_ Washed-curd cheese.
Sorbais
_Champagne, France_
Semihard; whole milk; fermented; yellow, with reddish brown rind. Full
flavor, high smell. Similar to Maroilles in taste and square shape,
but smaller.
Sorte Maggenga and Sorte Vermenga
Two "sorts" of Italian Parmesan.
Soumaintrain, Fromage de
_France_
Soft; fine; strong variety from Upper Burgundy.
Soybean
_China_
Because this cheese is made of vegetable milk and often developed with
a vegetable rennet, it is rated by many as a regular cheese. But our
occidental kind with animal milk and rennet is never eaten by Chinese
and the mere mention of it has been known to make them shiver.
Spalen or Stringer
_Switzerland_
A small Emmentaler of fine reputation made in the Canton of
Unterwalden from whole and partly skimmed milk and named from the
vessel in which five or six are packed and transported together.
Sperrkäse _see_ Dry.
Spiced
_International_
Many a bland cheese is saved from oblivion by the addition of spice,
to give it zest. One or more spices are added in the making and
thoroughly mixed with the finished product, so the cheese often takes
the name of the spice: Kuminost or Kommenost for cumin; Caraway in
English and several other languages, among them Kümmel, Nokkelost and
Leyden; Friesan Clove and Nagelkass; Sage; Thyme, cloverleaf Sapsago;
whole black pepper Pepato, etc.
Spiced and Spiced Spreads
_U.S.A._
Government standards for spiced cheeses and spreads specify not less
than 1-1/2 ounces of spice to 100 pounds of cheese.
Spiced Fondue _see_ Vacherin Fondu.
_France_
Spitz Spitzkase
_Germany_
Small cylinder, four by one and a half inches. Caraway spiced,
Limburger-like. _see_ Backsteiner.
Sposi
_Italy_
Soft; small; cream.
Spra
_Greek_
Sharp and pleasantly salty, packed fresh from the brine bath in
one-pound jars. As tasty as all Greek cheeses because they are made
principally from sheep milk.
Stängenkase
_Germany_
Limburger type.
Stein Käse
_U.S.A._
Aromatic, piquant "stone." A beer stein accompaniment well made after
the old German original.
Steinbuscher-Käse
_German_
Semihard; firm; full cream; mildly sour and pungent. Brick forms,
reddish and buttery. Originated in Frankfurt. Highly thought of at
home but little known abroad.
Steppe
_Russia, Germany, Austria, Denmark_
German colonists made and named this in Russia. Rich and mellow, it
tastes like Tilsiter and is now made in Denmark for export, as well as
in Germany and Austria for home consumption.
Stilton _see_ Chapter 3.
Stirred curd cheese
_U.S.A._
Similar to Cheddar, but more granular, softer in texture and marketed
younger.
Stracchino
_Italy_
Soft; goat; fresh cream; winter; light yellow; very sharp, rich and
pungent. Made in many parts of Italy and eaten sliced, never grated. A
fine cheese of which Taleggio is the leading variety. See in Chapter
3. Also see Certoso Stracchino.
Stracchino Crescenza is an extremely soft and highly colored member of
this distinguished family.
Stravecchio
_Italy_
Well-aged, according to the name.
Creamy and mellow.
Stringer _see_ Spalen.
Styria
_Austria_
Whole milk. Cylindrical form.
Suffolk
_England_
An old-timer, seldom seen today. Stony-hard, horny "flet milk"
cartwheels locally nicknamed "bang." Never popular anywhere, it has
stood more abuse than Limburger, not for its smell but for its flinty
hardness.
"Hunger will break through stone walls and anything
except a Suffolk cheese."
"Those that made me were uncivil
For they made me harder than the devil.
Knives won't cut me; fire won't sweat me;
Dogs bark at me, but can't eat me."
Surati, Panir
_India_
Buffalo milk. Uncolored.
Suraz
_Serbia_
Semihard and semisoft.
Sveciaost
_Sweden_
A national pride, named for its country, Swedish cheese, to match
Swiss cheese and Dutch cheese. It comes in three qualities: full
cream, 3/4 cream, and half cream. Soft; rich; ready to eat at six
weeks and won't keep past six months. A whole-hearted, whole-milk,
wholesome cheese named after the country rather than a part of it as
most _osts_ are.
Sweet-curd
_U.S.A._
Hard Cheddar, differing in that the milk is set sweet and the curd
cooked firmer and faster, salted and pressed at once. When ripe,
however, it is hardly distinguishable from the usual Cheddar made by
the granular process.
Swiss
_U.S.A._
In 1845 emigrants from Galrus, Switzerland, founded New Galrus,
Wisconsin and, after failing at farming due to cinch bugs gobbling
their crops, they turned to cheesemaking and have been at it ever
since. American Swiss, known long ago as picnic cheese, has been their
standby, and only in recent years these Wisconsin Schweizers have had
competition from Ohio and other states who turn out the typical
cartwheels, which still look like the genuine imported Emmentaler.
Szekely
_Transylvania, Hungary_
Soft; sheep; packed in links of bladders and sometimes smoked. This is
the type of foreign cheese that set the popular style for American
processed links, with wine flavors and everything.
T
Taffel, Table, Taffelost
_Denmark_
A Danish brand name for an ordinary
slicing cheese.
Tafi
_Argentina_
Made in the rich province of Tucuman.
Taiviers, les Petits Fromages de
_Périgord, France_
Very small and tasty goat cheese.
Taleggio
_Lombardy, Italy_
Soft, whole-milk, Stracchino type.
Tallance
_France_
Goat.
Tamie
_France_
Port-Salut made by Trappist monks at Savoy from their method that is
more or less a trade secret. Tome de Beaumont is an imitation produced
not far away.
Tanzenberger
_Carinthia, Austria_
Limburger type.
Tao-foo or Tofu
_China, Japan, the Orient_
Soybean curd or cheese made from the "milk" of soybeans. The beans are
ground and steeped, made into a paste that's boiled so the starch
dissolves with the casein. After being strained off, the "milk" is
coagulated with a solution of gypsum. This is then handled in the
same way as animal milk in making ordinary cow-milk cheeses. After
being salted and pressed in molds it is ready to be warmed up and
added to soups and cooked dishes, as well as being eaten as is.
Teleme
_Rumania_
Similar to Brinza and sometimes called Branza de Bralia. Made of
sheep's milk and rapidly ripened, so it is ready to eat in ten days.
Terzolo
_Italy_
Term used to designate Parmesan-type cheese made in winter.
Tête à Tête, Tête de Maure, Moor's Head
_France_
Round in shape. French name for Dutch Edam.
Tête de Moine, Monk's Head
_France_
A soft "head" weighing ten to twenty pounds. Creamy, tasty, summer
Swiss, imitated in Jura, France, and also called Bellelay.
Tête de Mort _see_ Fromage Gras for this death's head.
"The Tempting cheese of Fyvie"
_Scotland_
Something on the order of Eve's apple, according to the Scottish rhyme
that exposes it:
The first love token ye gae me
Was the tempting cheese of Fyvie.
O wae be to the tempting cheese,
The tempting cheese of Fyvie,
Gat me forsake my ain gude man
And follow a fottman laddie.
Texel
Sheep's milk cheese of three or four pounds made on the island of
Texel, off the coast of the Netherlands.
Thenay
_Vendôme, France_
Resembles Camembert and Vendôme.
Thion
_Switzerland_
A fine Emmentaler.
Three Counties
_Ireland_
An undistinguished Cheddar named for the three counties that make most
of the Irish cheese.
Thuringia Caraway
_Germany_
A hand cheese spiked with caraway.
Thyme
_Syria_
Soft and mellow, with the contrasting pungence of thyme. Two other
herbal cheeses are flavored with thyme--both French: Fromage Fort II,
Hazebrook II.
Tibet
_Tibet_
The small, hard, grating cheeses named after the country Tibet, are of
sheep's milk, in cubes about two inches on all sides, with holes to
string them through the middle, fifty to a hundred on each string.
They suggest Chinese strings of cash and doubtless served as currency,
in the same way as Chinese cheese money. (_See under_ Money.)
Tignard
_Savoy, France_
Hard; sheep or goat; blue-veined; sharp; tangy; from Tigne Valley in
Savoy. Similar to Gex, Sassenage and Septmoncel.
Tijuana
_Mexico_
Hard; sharp; biting; named from the border race-track town.
Tillamook _see_ Chapter 4.
Tilsit, or Tilsiter Käse, also called Ragnit
_Germany_
This classical variety of East Prussia is similar to American Brick.
Made of whole milk, with many small holes that give it an open
texture, as in Port-Salut, which it also resembles, although it is
stronger and coarser.
Old Tilsiter is something special in aromatic tang, and attempts to
imitate it are made around the world. One of them, Ovár, is such a
good copy it is called Hungarian Tilsit. There are American, Danish,
and Canadian--even Swiss--imitations.
The genuine Tilsit has been well described as "forthright in flavor; a
good snack cheese, but not suitable for elegant post-prandial
dallying."
Tilziski
_Yugoslavia_
A Montenegrin imitation Tilsiter.
Tome de Beaumont
_France_
Whole cow's milk.
Tome, la
_Auvergne, France_
Also called Fourme, Cantal, or Fromage de Cantal. A kind of Cheddar
that comes from Ambert, Aubrac, Aurillac, Grand-Murol, Rôche, Salers,
etc.
Tome de Chèvre
_Savoy, France_
Soft goat cheese.
Tome de Savoie
_France_
Soft paste; goat or cow. Others in the same category are: Tome des
Beagues, Tome au Fenouil, Tome Doudane.
Tomelitan Gruyère
_Norway_
Imitation of French Gruyère in 2-1/2 ounce packages.
Topf or Topfkäse
_Germany_
A cooked cheese to which Pennsylvania pot is similar. Sour skim milk
cheese, eaten fresh and sold in packages of one ounce. When cured it
is flaky.
Toscano, or Pecorino Toscano
_Tuscany, Italy_
Sheep's milk cheese like Romano but softer, and therefore used as a
table cheese.
Toscanello
_Tuscany, Italy_
A smaller edition of Toscano.
Touareg
_Berber, Africa_
Skim milk often curdled with Korourou leaves. The soft curd is then
dipped out onto mats like pancake batter and sun dried for ten days or
placed by a fire for six, with frequent turning. Very hard and dry and
never salted. Made from Lake Tchad to the Barbary States by Berber
tribes.
Tour Eiffel
_Berry, France_
Besides naming this Berry cheese, Tour Eiffel serves as a picturesque
label and trademark for a brand of Camembert.
Touloumisio
_Greece_
Similar to Feta.
Tournette
_France_
Small goat cheese.
Tourne de chèvre
_Dauphiné, France_
Goat cheese.
Trappe, la, or Oka
_Canada_
Truly fine Port-Salut named for the Trappist order and its Canadian
monastery.
Trappist _see_ Chapter 3.
Trappist
_Yugoslavia_
Trappist Port-Salut imitation.
Trauben (Grape)
_Switzerland_
Swiss or Gruyère aged in Swiss Neuchâtel wine and so named for the
grape.
Travnik, Travnicki
_Albania, Russia, Yugoslavia_
Soft, sheep whole milk with a little goat sometimes and occasionally
skim milk. More than a century of success in Europe, Turkey and
adjacent lands where it is also known as Arnauten, Arnautski Sir and
Vlasic.
When fresh it is almost white and has a mild, pleasing taste. It
ripens to a stronger flavor in from two weeks to several months, and
is not so good if holes should develop in it. The pure sheep-milk type
when aged is characteristically oily and sharp.
Traz os Montes
_Portugal_
Soft; sheep; oily; rich; sapid. For city turophiles nostalgically
named "From the Mountains." All sheep cheese is oily, some of it a bit
muttony, but none of it at all tallowy.
Trecce
_Italy_
Small, braided cheese, eaten fresh.
Triple Aurore
_France_
Normandy cheese in season all the year around.
Troo
_France_
Made and consumed in Touraine from May to January.
Trouville
_France_
Soft, fresh, whole milk. Pont l'Evêque type of superior quality.
Troyes, Fromage de _see_ Barberey and Ervy.
Truckles
_England_
No. I: Wiltshire, England. Skimmed milk; blue-veined variety like Blue
Vinny. The quaint word is the same as used in truckle or trundle bed.
On Shrove Monday Wiltshire kids went from door to door singing for a
handout:
Pray, dame, something,
An apple or a dumpling,
Or a piece of Truckle cheese
Of your own making.
No. II: Local name in the West of England for a full cream Cheddar
put up in loaves.
Tschil
_Armenia_
Also known as Leaf, Telpanir and Zwirn. Skim milk of either sheep or
cows. Made into cakes and packed in skins in a land where wine is
drunk from skin canteens, often with Tschil.
Tuile de Flandre
_France_
A type of Marolles.
Tullum Penney
_Turkey_
Salty from being soaked in brine.
Tuna, Prickly Pear
_Mexico_
Not an animal milk cheese, but a vegetable one, made by boiling and
straining the pulp of the cactuslike prickly pear fruit to cheeselike
consistency. It is chocolate-color and sharp, piquantly pleasant when
hard and dry. It is sometimes enriched with nuts, spices and/or
flowers. It will keep for a very long time and has been a dessert or
confection in Mexico for centuries.
Tuscano
_Italy_
Semihard; cream color; a sort of Tuscany Parmesan.
Twdr Sir
_Serbia_
Semisoft sheep skim-milk cheese with small holes and a sharp taste.
Pressed in forms two by ten to twelve inches in diameter. Similar to
Brick or Limburger.
Twin Cheese
_U.S.A._
Outstanding American Cheddar marketed by Joannes Brothers, Green Bay,
Wisconsin.
Tworog
_Russia_
Semihard sour milk farm (not factory) made. It is used in the cheese
bread called Notruschki.
Tybo
_Denmark_
Made in Copenhagen from pasteurized skim milk.
Tyrol Sour
_German_
A typical Tyrolean hand cheese.
Tzgone
_Dalmatia_
The opposite number of Tzigen, just below.
Tzigenkäse
_Austria_
Semisoft; skimmed sheep, goat or cow milk. White; sharp and salty;
originated in Dalmatia.
U
Urda
_Rumania_
Creamy; sweet; mild.
Uri
_Switzerland_
Hard; brittle; white; tangy. Made in the Canton of Uri. Eight by eight
to twelve inches, weight twenty to forty pounds.
Urseren
_Switzerland_
Mild flavored. Cooked curd.
Urt, Fromage d'
Soft Port-Salut type of the Basque country.
V
Vacherin
_France and Switzerland_
I. Vacherin à la Main. Savoy, France. Firm, leathery rind, soft
interior like Brie or Camembert; round, five to six by twelve inches
in diameter. Made in summer to eat in winter. When fully ripe it is
almost a cold version of the great dish called Fondue. Inside the
hard-rind container is a velvety, spicy, aromatic cream, more runny
than Brie, so it can be eaten with a spoon, dunked in, or spread on
bread. The local name is Tome de Montague.
II. Vacherin Fondu, or Spiced Fondu. Switzerland. Although called
Fondu from being melted, the No. I Vacherin comes much closer to our
conception of the dish Fondue, which we spell with an "e."
Vacherin No. II might be called a re-cooked and spiced Emmentaler, for
the original cheese is made, and ripened about the same as the Swiss
classic and is afterward melted, spiced and reformed into Vacherin.
Val-d'Andorre, Fromage du
_Andorra, France_
Sheep milk.
Valdeblore, le
_Nice, France_
Hard, dried, small Alpine goat cheese.
Valençay, or Fromage de Valençay
_Touraine, France_
Soft; cream; goat milk; similar to Saint-Maure. In season from May to
December. This was a favorite with Francis I.
Valio
_Finland_
One-ounce wedges, six to a box, labeled pasteurized process Swiss
cheese, made by the Cooperative Butter Export Association, Helsinki,
Finland, to sell to North Americans to help them forget what real
cheese is.
Valsic
_Albania_
Crumbly and sharp.
Varalpenland
_Germany_
Alpine. Piquant, strong in flavor and
smell.
Varennes, Fromage de
_France_
Soft, fine, strong variety from Upper Burgundy.
Västerbottenost
_West Bothnia_
Slow-maturing. One to one-and-a-half years in ripening to a pungent,
almost bitter taste.
Västgötaost
_West Gothland, Sweden_
Semihard; sweet and nutty. Takes a half year to mature. Weight twenty
to thirty pounds.
Vendôme, Fromage de
_France_
Hard; sheep; round and flat; like la Cendrée in being ripened under
ashes. There is also a soft Vendôme sold mostly in Paris.
Veneto, Venezza
_Italy_
Parmesan type, similar to Asiago. Usually sharp.
Vic-en-Bigorre
_France_
Winter cheese of Béarn 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'Evêque 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 Neufchâtel 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; Allgäuer-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 church that had fallen
into ruins. Often enough the cheeses would be inscribed with such
wording as 'Here lies Blodwen Evans, aged 72.'" (From _My Wales_ by
Rhys Davies.)
Wensleydale
_England_
I. England, Yorkshire. Hard; blue-veined; double cream; similar to
Stilton. This production of the medieval town of Wensleydale in the
Ure Valley is also called Yorkshire-Stilton and is in season from June
to September. It is put up in the same cylindrical form as Stilton,
but smaller. The rind is corrugated from the way the wrapping is put
on.
II. White; flat-shaped; eaten fresh; made mostly from January through
the Spring, skipping the season when the greater No. I is made
(throughout the summer) and beginning to be made again in the fall and
winter.
Werder, Elbinger and Niederungskäse
_West Prussia_
Semisoft cow's-milker, mildly acid, shaped like Gouda.
West Friesian
_Netherlands_
Skim-milk cheese eaten when only a week old. The honored antiquity of
it is preserved in the anonymous English couplet:
Good bread, good butter and good cheese
Is good English and good Friese.
Westphalia Sour Milk, or Brioler
_Germany_
Sour-milk hand cheese, kneaded by hand. Butter and/or egg yolk is
mixed in with salt, and either pepper or caraway seeds. Then the
richly colored curd is shaped by hand into small balls or rolls of
about one pound. It is dried for a couple of hours before being put
down cellar to ripen. The peculiar flavor is due partly to the
seasonings and partly to the curd being allowed to putrify a little,
like Limburger, before pressing.
This sour-milker is as celebrated as Westphalian raw ham. It is so
soft and fat it makes a sumptuous spread, similar to Tilsit and
Brinza. It was named Brioler from the "Gute Brioler" inn where it was
perfected by the owner, Frau Westphal, well over a century ago.
The English sometimes miscall it Bristol from a Hobson-Jobson of the
name Briol.
Whale Cheese
_U.S.A._
In _The Cheddar Box, _Dean Collins tells of an ancient legend in which
the whales came into Tillamook Bay to be milked; and he poses the
possible origin of some waxy fossilized deposits along the shore as
petrified whale-milk cheese made by the aboriginal Indians after
milking the whales.
White, Fromage Blanc
_France_
Skim-milk summer cheese made in many parts of the country and eaten
fresh, with or without salt.
White Cheddar
_U.S.A._
Any Cheddar that isn't colored with anatto is known as White Cheddar.
Green Bay brand is a fine example of it.
White Gorgonzola
This type without the distinguishing blue veins is little known
outside of Italy where it is highly esteemed. (_See_ Gorgonzola.)
White Stilton
_England_
This white form of England's royal blue cheese lacks the aristocratic
veins that are really as green as Ireland's flag.
Whitethorn
_Ireland_
Firm; white; tangy; half-pound slabs boxed. Saltee is the same, except
that it is colored.
Wilstermarsch-Käse Holsteiner Marsch
_Schleswig-Holstein, Germany_
Semihard; full cream; rapidly cured; Tilsit type; very fine; made at
Itzehoe.
Wiltshire or Wilts
_England_
A Derbyshire type of sharp Cheddar popular in Wiltshire. (_See_ North
Wilts.)
Wisconsin Factory Cheeses
_U.S.A._
Have the date of manufacture stamped on the rind, indicating by the
age whether the flavor is "mild, mellow, nippy, or sharp." American
Cheddar requires from eight months to a year to ripen properly, but
most of it is sold green when far too young.
Notable Wisconsiners are Loaf, Limburger, Redskin and Swiss.
Withania
_India_
Cow taboos affect the cheesemaking in India, and in place of rennet
from calves a vegetable rennet is made from withania berries. This
names a cheese of agreeable flavor when ripened, but, unfortunately,
it becomes acrid with age.
Y
Yoghurt, or Yogurt
_U.S.A._
Made with _Bacillus bulgaricus_, that develops the acidity of the
milk. It is similar to the English Saint Ivel.
York, York Curd and Cambridge York
_England_
A high-grade cream cheese similar to Slipcote, both of which are
becoming almost extinct since World War II. Also, this type is too
rich to keep any length of time and is sold on the straw mat on which
it is cured, for local consumption.
Yorkshire-Stilton
_Cotherstone, England_
This Stilton, made chiefly at Cotherstone, develops with age a fine
internal fat which makes it so extra-juicy that it's a general
favorite with English epicures who like their game well hung.
York State
_U.S.A._
Short for New York State, the most venerable of our Cheddars.
Young America
_U.S.A._
A mild, young, yellow Cheddar.
Yo-yo
_U.S.A._
Copying pear-and apple-shaped balls of Italian Provolone hanging on
strings, a New York cheesemonger put out a Cheddar on a string, shaped
like a yo-yo.
Z
Ziegel
_Austria_
Whole milk, or whole milk with cream added. Aged only two months.
Ziegenkäse
_Germany_
A general name in Germanic lands for cheeses made of goat's milk.
Altenburger is a leader among Ziegenkäse.
Ziger
I. This whey product is not a true cheese, but a cheap form of food
made in all countries of central Europe and called albumin cheese,
Recuit, Ricotta, Broccio, Brocotte, Serac, Ceracee, etc. Some are
flavored with cider and others with vinegar. There is also a whey
bread.
II. Similar to Corsican Broccio and made of sour sheep milk instead of
whey. Sometimes mixed with sugar into small cakes.
Zips _see_ Brinza.
Zomma
_Turkey_
Similar to Caciocavallo.
Zwirn _see_ Tschil.
[Illustration]
Index of Recipes
American Cheese Salad, 128
Angelic Camembert, 120
Apple and Cheese Salad, 130
Apple Pie à la Cheese, 119
Apple Pie Adorned, 119
Apple Pie, Cheese-crusty, 119
Asparagus and Cheese, Italian, 110
au Gratin
Eggs, 125
Potatoes, 125
Tomatoes, 125
Blintzes, 111
Brie or Camembert Salad, 128
Camembert, Angelic, 120
Champagned Roquefort or Gorgonzola, 122
Cheddar Omelet, 135
Cheese and Nut Salad, 128
Cheese and Pea Salad, 130
Cheese Cake, Pineapple, 117
Cheese Charlotte, 133
Cheese-crusty Apple Pie, 119
Cheese Custard, 118
Cheese Pie, Open-faced, 118
Cheese Sauce, Plain, 131
Cheese Waffles, 112
Cheesed Mashed Potatoes, 137
Chicken Cheese Soup, 127
Cottage Cheese Pancakes, 112
Christmas Cake Sandwiches, 120
Cold Dunking, 133
Custard, Cheese, 118
Dauphiny Ravioli, 109
Diablotins, 135
Dumpling, Napkin, 112
Dunking, Cold, 133
Eggs au Gratin, 125
Flan au Fromage, 119
Fondue
à l'Italienne, 84
All-American, 85
au Fromage, 90
Baked Tomato, 89
Brick, 92
Catsup Tummy Fondiddy, Quickie, 91
Cheddar Dunk Bowl, 93
Cheese, 92
Cheese, and Corn, 92
Cheese and Rice, 91
Chives, 88
Comtois, 88
Corn and Cheese, 92
Neufchâtel Style, 82
100% American, 90
Parmesan, 86
Quickie Catsup Tummy Fondiddy, 91
Rice, and Cheese, 91
Sapsago Swiss, 86
Tomato, 89
Tomato Baked, 89
Vacherin-Fribourg, 88
Fritters, Italian, 109
Fritto Misto, Italian, 137
Garlic on Cheese, 110
Gorgonzola and Banana Salad, 129
Green Cheese Salad Julienne, 127
Italian Asparagus and Cheese, 110
Italian Fritters, 109
Italian Fritto Misto, 137
Italian-Swiss Scallopini, 108
Little Hats, Cappelletti, 108
Meal-in-One Omelet, A, 135
Miniature Pizzas, 107
Napkin Dumpling, 112
Neapolitan Baked Lasagne, 108
Omelet
Cheddar, 135
Meal-in-One, 135
Parmesan, 135
Tomato, 136
with Cheese Sauce, 136
Onion Soup, 126
Onion Soup au Gratin, 126
Open-faced Cheese Pie, 118
Pancakes, Cottage Cheese, 112
Parmesan Omelet, 135
Parsleyed Cheese Sauce, 131
Pfeffernüsse and Caraway, 134
Pineapple Cheese Cake, 117
Piroghs, Polish, 137
Pizza, 106
Cheese, 107
Dough, 106
Miniature, 107
Tomato Paste, 107
Polish Piroghs, 137
Potatoes au Gratin, 125
Potatoes, Mashed, Cheesed, 137
Puffs
Breakfast, 100
Cheese, New England, 100
Cream Cheese, 100
Danish Fondue, 100
Fried, 99
New England Cheese, 100
Parmesan, 99
Roquefort, 99
Three-in-One, 98
Rabbit
After-Dinner, 55
All-American Succotash, 77
American Woodchuck, 63
Anchovy, 70
Asparagus, 68
Basic
No. 1 (with beer), 49
No. 2 (with milk), 50
Blushing Bunny, 63
Border-hopping Bunny, 60
"Bouquet of the Sea," 69
Buttermilk, 76
Celery and Onion, 67
Chipped Beef, 66
Cream Cheese, 75
Crumby, 70
Crumby Tomato, 71
Curry, 76
Danish, 77
Devil's Own, The, 65
Dr. Maginn's, 54
Dried Beef, 66
Dutch, 72
Easy English, 78
Eggnog, 77
Fish, Fresh or Dried, 69
Fluffy, Eggy, 64
Frijole, 60
Gherkin, 71
Ginger Ale, 76
Golden Buck, 59
Golden Buck II, 59
Grilled Sardine, 69
Grilled Tomato, 65
Grilled Tomato and Onion, 65
Gruyère, 73
Kansas Jack, 66
Lady Llanover's Toasted, 52
Latin-American Corn, 67
Mexican Chilaly, 64
Mushroom-Tomato, 67
Onion Rum Tum Tiddy, 62
Original Recipe, Ye, 57
Oven, 58
Oyster, 68
Pink Poodle, 74
Pumpernickel, 72
Reducing, 75
Roe, 69
Rum Tum Tiddy, 61
Rum Tum Tiddy, Onion, 62
Rum Tum Tiddy, Sherry, 62
Running, 63
Sardine, Grilled, 69
Sardine, Plain, 69
Savory Eggy Dry, 75
Scotch Woodcock, 63
Sea-food, 68
Sherry, 73
Sherry Rum Tum Tiddy, 62
Smoked Cheddar, 70
Smoked fish, 70
South African Tomato, 61
Spanish Sherry, 74
Stieff Recipe, The, 51
Swiss Cheese, 73
Tomato, 61
Tomato and Onion, Grilled, 65
Tomato, Crumby, 71
Tomato, Grilled, 65
Tomato Soup, 62
Tomato, South American, 61
Venerable Yorkshire Buck, The, 59
Yale College, 59
Yorkshire, 58
Ramekins
à la Parisienne, 103
Casserole, 105
Cheese I, 101
Cheese II, 102
Cheese III, 102
Cheese IV, 103
Frying Pan, 105
Morézien, 104
Puff Paste, 105
Roquefort-Swiss, 104
Swiss-Roquefort, 104
Ravioli, Dauphiny, 109
Roquefort, Champagned, 122
Roquefort Cheese Salad Dressing, 130
Rosie's Swiss Breakfast Cheese Salad, 129
Salad
American Cheese, 128
Apple and Cheese, 130
Brie, 128
Camembert, 128
Cheese and Nut, 128
Cheese and Pea, 130
Gorgonzola and Banana, 129
Green Cheese Salad Julienne, 127
Rosie's Swiss Breakfast Cheese, 129
Swiss Cheese, 129
Three-in-One Mold, 128
Sandwiches
Alpine Club, 141
Boston Beany, Open-face, 141
Cheeseburgers, 141
Deviled Rye, 142
Egg, Open-faced, 142
French-fried Swiss, 142
Grilled Chicken-Ham-Cheddar, 142
He-man, Open-faced, 143
International, 143
Jurassiennes, or Croûtes Comtoises, 143
Kümmelkäse, 143
Limburger Onion, or Catsup, 143
Meringue, Open-faced, 144
Neufchâtel and Honey, 144
Newfoundland Toasted Cheese, 148
Oskar's Ham-Cam, 144
Pickled Camembert, 145
Queijo da Serra, 145
Roquefort Nut, 145
Smoky, Sturgeon-smoked, 145
Tangy, 146
Toasted Cheese, 148
Unusual--of Flowers, Hay and Clover, 146
Vegetarian, 146
Witch's, 147
Xochomilco, 147
Yolk Picnic, 147
Sauce
Cheese, 131
Mornay, 131
Parsleyed Cheese, 131
Sauce Mornay, 131
Scallopini, Italian-Swiss, 108
Schnitzelbank Pot, 37
Soufflé
Basic, 95
Cheese-Corn, 96
Cheese Fritter, 98
Cheese-Mushroom, 97
Cheese-Potato, 97
Cheese-Sea-food, 97
Cheese-Spinach, 96
Cheese-Tomato, 96
Corn-Cheese, 96
Mushroom-Cheese, 97
Parmesan, 95
Parmesan-Swiss, 96
Potato-Cheese, 97
Sea-food-Cheese, 97
Spinach-Cheese, 96
Swiss, 96
Tomato-Cheese, 96
Soup
Chicken Cheese, 127
Onion, 126
Onion, au Gratin, 126
Supa Shetgia, 133
Spanish Flan--Quesillo, 136
Straws, 133
Stuffed Celery, 132
Supa Shetgia, 133
Swiss Cheese Salad, 129
Three-in-One Mold, 128
Tomato Omelet, 136
Tomatoes au Gratin, 125
Vatroushki, 111
Waffles, Cheese, 112
ABOUT THE AUTHOR
* * * * *
Bob Brown, after living thirty years in as many foreign lands and
enjoying countless national cheeses at the source, returned to New
York and summed them all up in this book.
Born in Chicago, he was graduated from Oak Park High School and
entered the University of Wisconsin at the exact moment when a number
of imported Swiss professors in this great dairy state began teaching
their students how to hole an Emmentaler.
After majoring in beer and free lunch from Milwaukee to Munich, Bob
celebrated the end of Prohibition with a book called _Let There Be
Beer!_ and then decided to write another about Beer's best friend,
Cheese. But first he collaborated with his mother Cora and wife Rose
on _The Wine Cookbook_, still in print after nearly twenty-five
years. This first manual on the subject in America paced a baker's
dozen food-and-drink books, including: _America Cooks, 10,000 Snacks,
Fish and Seafood_ and _The South American Cookbook_.
For ten years he published his own weekly magazines in Rio de
Janeiro, Mexico City and London. In the decade before that, from 1907
to 1917, he wrote more than a thousand short stories and serials
under his full name, Robert Carlton Brown. One of his first books,
_What Happened to Mary_, became a best seller and was the first
five-reel movie. This put him in _Who's Who_ in his early twenties.
In 1928 he retired to write and travel. After a couple of years spent
in collecting books and bibelots throughout the Orient, he settled
down in Paris with the expatriate group of Americans and invented the
Reading Machine for their delectation. Nancy Cunard published his
_Words_ and Harry Crosby printed _1450-1950_ at the Black Sun Press,
while in Cagnes-sur-Mer Bob had his own imprint Roving Eye Press,
that turned out _Demonics; Gems, a Censored Anthology; Globe-gliding_
and _Readies for Bob Brown's Machine_ with contributions by Gertrude
Stein, Ezra Pound, Kay Boyle, James T. Farrell _et al._
The depression drove him back to New York, but a decade later he
returned to Brazil that had long been his home away from home. There
he wrote _The Amazing Amazon_, with his wife Rose, making a total of
thirty books bearing his name.
After the death of his wife and mother, Bob Brown closed their
mountain home in Petropolis, Brazil, and returned to New York where
he remarried and now lives, in the Greenwich Village of his
free-lancing youth. With him came the family's working library in a
score of trunks and boxes, that formed the basis of a mail-order book
business in which he specializes today in food, drink and other
out-of-the-way items.
[Compiler's Notes: Moved what was page 1 of project past title page,
removed publisher's copyright information from page 3. Removed references
to Introduction, as it was omitted from the book project.]