A kind of Cheddar made from November to May and belonging to the Cantal—Fourme-La Tome tribe.
American, American Cheddar
U.S.A.
Described under their home states and distinctive names are a dozen fine American Cheddars, such as Coon, Wiscon
sin, Herkimer County and Tillamook, to name only a few. They come in as many different shapes, with traditional names such as Daisies, Flats, Longhorns, Midgets, Picnics, Prints and Twins. The ones simply called Cheddars weigh about sixty pounds. All are made and pressed and ripened in about the same way, although they differ greatly in flavor and quality. They are ripened anywhere from two months to two years and become sharper, richer and more flavorsome, as well as more expensive, with the passing of time. See Cheddar states and Cheddar types in [Chapter 4].
Americano Romano
U.S.A.
Hard; brittle; sharp.
Amou
Béarn, France
Winter cheese, October to May.
Anatolian
Turkey
Hard; sharp.