Part 66 (1/2)

Rangiport _France_

A good imitation of Port-Salut made in Seine-et-Oise.

Rarush Durmar _Turkey_

Brittle; mellow; nutty.

Racherkase

The name for all smoked cheese in Germanic countries, where it is very popular.

Raviggiolo _Tuscany, Italy_

Ewe's milk. Uncooked; soft; sweet; creamy.

Rayon or Raper _Switzerland_

A blind Emmentaler called Rayon is s.h.i.+pped young to Italy, where it is hardened by aging and then sold as Raper, for grating and seasoning.

Reblochon or Roblochon _Savoy_

Sheep; soft; whole milk; in season from October to June. Weight one to two pounds. A cooked cheese imitated as Brizecon in the same section.

Recollet de Gerardmer _Vosges, France_

A harvest variety similar to Gerome, made from October to April

Red _Russia_

_see_ Livlander.

Red b.a.l.l.s _Dutch_

_see_ Edam.

Reggiano _see_ Grana.

Regianito _Argentine_

Italian Reggiano type with a name of its own, for it is not a mere imitation in this land of rich milk and extra fine cheeses.

Reichkase _German_

Patriotically hailed as cheese of the empire, when Germany had one.

Reindeer _Lapland, Iceland, Sweden, Norway_

In all far northern lands a type of Swiss is made from reindeer milk It is lightly salted, very hard; and the Lapland production is curiously formed, like a dumbbell with angular instead of round ends.

Relish cream cheese _U.S.A._