Arnauten see Travnik.

Arovature
Italy

Water-buffalo milk.

Arras, Coeurs d’ see Coeurs.

Arrigny
Champagne, France

Made only in winter, November to May.  Since gourmet products of the same province often have a special affinity, Arrigny and champagne are specially well suited to one another.

Artichoke, Cardoon or Thistle for Rennet see Caillebotte.

Artificial Dessert Cheese

In the lavish days of olde England Artificial Dessert Cheese was made by mixing one quart of cream with two of milk and spiking it with powdered cinnamon, nutmeg and mace.  Four beaten eggs were then stirred in with one-half cup of white vinegar and the mixture boiled to a curd.  It was then poured into a cheesecloth and hung up to drain six to eight hours.  When taken out of the cloth it was further flavored with rose water, sweetened with castor sugar, left to ripen for an hour or two and finally served up with more cream.

Asadero, or Oaxaca
Jalisco and Oaxaca, Mexico

White; whole-milk.  Curd is heated, and hot curd is cut and braided or kneaded into loaves from eight ounces to eleven pounds in weight Asadero means “suitable for roasting.”

Asco
Corsica, France

Made only in the winter season, October to May.

Asiago I, II and III
Vicenza, Italy

Sometimes classed as medium and mild, depending mostly on age.  Loaves weigh about eighteen pounds each and look like American Cheddar but have a taste all their own.

I. Mild, nutty and sharp, used for table slicing and eating.

II.  Medium, semihard and tangy, also used for slicing until nine months old.

III.  Hard, old, dry, sharp, brittle.  When over nine months old, it’s fine for grating.

Asin, or Water cheese
Northern Italy

Sour-milk; washed-curd; whitish; soft; buttery.  Made mostly in spring and eaten in summer and autumn.  Dessert cheese, frequently eaten with honey and fruit.

Au Cumin
see Muenster.

Au Fenouil
see Tome de Savoie.

Au Foin and de Foin

A style of ripening “on the hay.” See Pithiviers au Foin and Fromage de Foin.

Augelot
Valee d’Auge, Normandy, France

Soft; tangy; piquant Pont l’Eveque type.

d’Auray see Sainte-Anne.

Aurigny, Fromage d’ see Alderney.

Aurillac see Bleu d’Auvergne.

Aurore and Triple Aurore
Normandy, France

Made and eaten all year.

Australian and New Zealand
Australia and New Zealand

Enough cheese is produced for local consumption, chiefly Cheddar; some
Gruyere, but unfortunately mostly processed.

Autun
Nivernais, France

Produced and eaten all year.  Fromage de Vache is another name for it and this is of special interest in a province where the chief competitors are made of goat’s milk.