Dry
Germany

From the drinking cheese just above to dry cheese is quite a leap.  “This cheese, known as Sperrkaese and Trockenkaese, is made in the small dairies of the eastern part of the Bavarian Alps and in the Tyrol.  It is an extremely simple product, made for home consumption and only in the winter season, when the milk cannot be profitably used for other purposes.  As soon as the milk is skimmed it is put into a large kettle which can be swung over a fire, where it is kept warm until it is thoroughly thickened from souring.  It is then broken up and cooked quite firm.  A small quantity of salt and sometimes some caraway seed are added, and the curd is put into forms of various sizes.  It is then placed in a drying room, where it becomes very hard, when it is ready for eating.” (From U.S.  Department of Agriculture Bulletin No. 608.)

Dubreala see Brina.

Duel
Austria

Soft; skim milk; hand type; two by two by one-inch cube.

Dunlop
Scotland

One of the national cheeses of Scotland, but now far behind Cheddar, which it resembles, although it is closer in texture and moister.  Semihard; white; sharp; buttery; tangy and rich in flavor.  It is one of the “toasting cheeses” resembling Lancashire, too, in form and weight.  Made in Ayr, Lanark and Renfrew and sold in the markets of Kilmarnock, Kirkcudbright and Wigtown.

Durak
Turkey

Mixed with butter; mellow and smoky.  Costs three dollars a pound.

Duralag, or Bgug-Panir
Armenia

Sheep; semisoft to brittle hard; square; sharp but mellow and tangy with herbs.  Sometimes salty from lying in a brine bath from two days to two months.

Durmar, Rarush see Rarush.

Dutch
Holland

Cream cheese of skim milk, very perishable spread.

Dutch cheese

American vernacular for cottage or pot cheese.

Dutch Cream Cheese
England

Made in England although called Dutch.  Contains eggs, and is therefore richer than Dutch cream cheese in Holland itself.  In America we call the original Holland-kind Dutch, cottage, pot, and farmer.

Dutch Mill
U.S.A.

A specialty of Oakland, California.

Dutch Red Balls

English name for Edam.

E

Echourgnac, Trappe d’
Perigord, France

Trappist monastery Port-Salut made in Limousin.

Edam see Chapter 3.

Egg
Finland

Semihard.  One of the few cheeses made by adding eggs to the curds.  Others are Dutch Cream Cheese of England; German Dotter; French Fromage Cuit (cooked cheese), and Westphalian.  Authorities agree that these should be labeled “egg cheese” so the buyers won’t be fooled by their richness.  The Finns age their eggs even as the Chinese ripen their hundred-year-old eggs, by burying them in grain, as all Scandinavians do, and the Scotch as well, in the oat bin.  But none of them is left a century to ripen, as eggs are said to be in China.