VARIETIES OF CHEESE (1908) (part two)

[Bapopik at AOL.COM]

Pg. 69:
Brickbat
Brie
Brinsen
(Pg. 11:  BRINSEN.  THis cheese, known locally as Laudoch, Zips, Liptau, Siebenburgen, Neusohl, Altsohl, and Klencz, is made in the Carpathian Mountains of Silesia from sheep's milk, or a mixture of sheep's and goat's milk.)
Briol.  See Limburg.
Brizecon.  See Reblochon.
Broccio (see also Ziger).
Burgundy
Cacio.  See Parmesan.
Cacio Pecorino Romano.  See Pecorino.
Cacio Romano.  See Chivari.
Caciocavello
Caerphilly
Cambridge
Camembert
Cancoillotte
Canquillote (see also Fromage Fort).
Cantal
Carinthian.  See Limburg.
Carre Affine.  See Ancien Imperial.
Castello Branco.  See Serra da Estrella.
Ceracee.  See Ziger.
Champoleon
Chaource
Chaschol de Chaschosis
Cheddar
Cheshire
Cheshire-Stilton
Chevret.  See Goat's Milk.
Chevrotin.  See Goat's Milk.Chivari
Clerimbert.  See Alpin.
Colmar.  See Munster.
Commission
Compiegne.  See Camembert.
Contentin  See Camembert.
Cooked
Cotherstone
Cotrone.  See Pecorino.
Cottage
(Pg. 16:  COTTAGE.  This is a sour-milk cheese made extensively in this country, where it is often called Dutch cheese, and Smear-case.)
Coulommiers
Cream
Cream, French Demi-sel
Crescenza
Creuse
Cristalinna
Daisies.  See Cheddar.
Damen
Danish Export
Dauphin.  See Maroilles.
Delft.  See Leyden.
Demi-sel.  See Cream.
Derbyshire
Devonshire Cream
Domestic Swiss.  See Emmental.
Dorset
Dotter
Dresdener Bierkase.  See Hand.
Dry
Duel
Dunlop
Dutch.  See Cottage.
Edam
Elbing
Emmental
Emmersdorf.  See Limburg.
Engadine
English Dairy
Epoisse
Ervy (see also Troyes).
Farm
(Pg. 21:  FARM.  This cheese, made in France, and known variously as Fromage a la Pie, Mou, Maigre, and Ferme, is essentially the same as our Cottage cheese.)
Ferme.  See Farm.
Filled