Anatolian
Turkey

Hard; sharp.

Anchovy Links
U.S.A.

American processed cheese that can be mixed up with anchovies or any fish from whitebait to whale, made like a sausage and sold in handy links.

Ancien Imperial
Normandy, France

Soft; fresh cream; white, mellow and creamy like Neufchatel and made in the same way.  Tiny bricks packaged in tin foil, two inches square, one-half inch thick, weighing three ounces.  Eaten both fresh and when ripe.  It is also called Carre and has separate names for the new and the old:  (a) Petit Carre when newly made; (b) Carre Affine, when it has reached a ripe old age, which doesn’t take long—­about the same time as Neufchatel.

Ancona see Pecorino.

Andean
Venezuela

A cow’s-milker made in the Andes near Merida.  It is formed into rough cubes and wrapped in the pungent, aromatic leaves of Frailejon Lanudo (Espeletia Schultzii) which imparts to it a characteristic flavor. (Description given in Buen Provecho! by Dorothy Kamen-Kaye.)

Andechs
Bavaria

A lusty Allgaeuer type.  Monk-made on the monastery hill at Andechs on Ammersee.  A superb snack with equally monkish dark beer, black bread and blacker radishes, served by the brothers in dark brown robes.

Antwerp
Belgium

Semihard; nut-flavored; named after its place of origin.

Appenzeller
Switzerland, Bavaria and Baden

Semisoft Emmentaler type made in a small twenty-pound wheel—­a pony-cart wheel in comparison to the big Swiss.  There are two qualities:  (a) Common, made of skim milk and cured in brine for a year; (b) Festive, full milk, steeped in brine with wine, plus white wine lees and pepper.  The only cheese we know of that is ripened with lees of wine.

Appetitost
Denmark

Semisoft; sour milk; nutlike flavor.  It’s an appetizer that lives up to its name, eaten fresh on the spot, from the loose bottom pans in which it is made.

Appetost
Denmark

Sour buttermilk, similar to Primula, with caraway seeds added for snap.  Imitated in U.S.A.

Apple
U.S.A.

A small New York State Cheddar put up in the form of a red-cheeked apple for New York City trade.  Inspired by the pear-shaped Provolone and Baby Gouda, no doubt.

Arber
Bohemia

Semihard; sour milk; yellow; mellow and creamy.  Made in mountains between Bohemia and Silesia.

Argentine
Argentina

Argentina is specially noted for fine reproductions of classical Italian hard-grating cheeses such as Parmesan and Romano, rich and fruity because of the lush pampas-grass feeding.

Armavir
Western Caucasus

Soft; whole sour sheep milk; a hand cheese made by stirring cold, sour buttermilk or whey into heated milk, pressing in forms and ripening in a warm place.  Similar to Hand cheese.