Herrgardstyp see Hushallsost.

Herve
Belgium

Soft; made in cubes and peppered with herbes such as tarragon, parsley and chives.  It flourishes from November to May and comes in three qualities:  extra cream, cream, and part skim milk.

Hickory Smoked
U.S.A.

Good smoke is often wasted on bad cheese.

Hohenburg see Box No.  II.

Hohenheim
Germany

Soft; part skimmed milk; half-pound cylinders. (See Box No.  I.)

Hoi Poi
China

Soybean cheese, developed by vegetable rennet.  Exported in jars.

Hoja see Queso de.

Hollander
North Germany

Imitation Dutch Goudas and Edams, chiefly from Neukirchen in Holstein.

Holstein Dairy see Leather.

Holsteiner, or Old Holsteiner
Germany

Eaten best when old, with butter, or in the North, with dripping.

Holstein Health, or Holsteiner Gesundheitkaese
Germany

Sour-milk curd pressed hard and then cooked in a tin kettle with a little cream and salt.  When mixed and melted it is poured into half-pound molds and cooled.

Holstein Skim Milk or Holstein Magerkaese
Germany

Skim-milker colored with saffron.  Its name, “thin cheese,” tells all.

Hop, Hopfen
Germany

Small, one inch by 2-1/2 inches, packed in hops to ripen.  An ideal beer cheese, loaded with lupulin.

Hopi
U.S.A.

Hard; goat; brittle; sharp; supposed to have been made first by the
Hopi Indians out west where it’s still at home.

Horner’s
England

An old cream cheese brand in Redditch where Worcestershire sauce originated.

Horse Cheese

Not made of mare’s milk, but the nickname for Caciocavallo because of the horse’s head used to trademark the first edition of it.

Hum
Holland

Brand name of one of those mild little red Baby Goudas that make you say “Ho-hum.”

Hushallsost, Household Cheese
Sweden

Popular in three types: 
Herrgardstyp—­Farmhouse
Vaestgoetatyp—­Westgotland
Sveciatyp—­Swedish

Hvid Gjetost
Norway

A strong variety of Gjetost, little known and less liked outside of
Scandinavia.

I

Icelandic

In Letters from Iceland, W.H.  Auden says:  “The ordinary cheese is like a strong Dutch and good.  There is also a brown sweet cheese, like the Norwegian.”  Doubtless the latter is Gjetost.

Ihlefield
Mecklenburg, Germany

A hand cheese.

Ilha, Queijo de
Azores

Semihard “Cheese of the Isle,” largely exported to mother Portugal, measuring about a foot across and four inches high.  The one word, Ilha, Isle, covers the several Azorian Islands whose names, such as Pico, Peak, and Terceiro, Third, are sometimes added to their cheeses.