Devonshire cream and cheese
England

Devonshire cream is world famous for its thickness and richness.  Superb with wild strawberries; almost a cream cheese by itself.  Devonshire cream is made into a luscious cheese ripened on straw, which gives it a special flavor, such as that of French Foin or Hay cheese.

Dolce Verde
Italy

This creamy blue-vein variety is named Sweet Green, because cheesemongers are color-blind when it comes to the blue-greens and the green-blues.

Domaci Beli Sir
Yugoslavia

“Sir” is not a title but the word for cheese.  This is a typical ewe’s-milker cured in a fresh sheep skin.

Domestic Gruyere
U.S.A.

An imitation of a cheese impossible to imitate.

Domestic Swiss
U.S.A

Same as domestic Gruyere, maybe more so, since it is made in ponderous 150-to 200-pound wheels, chiefly in Wisconsin and Ohio.  The trouble is there is no Alpine pasturage and Emmentaler Valley in our country.

Domiati
Egypt

Whole or partly skimmed cow’s or buffalo’s milk.  Soft; white; no openings; mild and salty when fresh and cleanly acid when cured.  It’s called “a pickled cheese” and is very popular in the Near East.

Dorset, Double Dorset, Blue Dorset, or Blue Vinny
England

Blue mold type from Dorsetshire; crumbly, sharp; made in flat forms.  “Its manufacture has been traced back 150 years in the family of F.E.  Dare, who says that in all probability it was made longer ago than that.” (See Blue Vinny.)

Dotter
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.