Wensleydale
England
I. England, Yorkshire. Hard; blue-veined; double cream; similar to
Stilton. This production of the medieval town of Wensleydale in the Ure Valley is also called Yorkshire-Stilton and is in season from June to September. It is put up in the same cylindrical form as Stilton, but smaller. The rind is corrugated from the way the wrapping is put on.
II. White; flat-shaped; eaten fresh; made mostly from January through the Spring, skipping the season when the greater No. I is made (throughout the summer) and beginning to be made again in the fall and winter.
Werder, Elbinger and Niederungskäse
West Prussia
Semisoft cow's-milker, mildly acid, shaped like Gouda.
West Friesian
Netherlands
Skim-milk cheese eaten when only a week old. The honored antiquity of it is preserved in the anonymous English couplet:
Good bread, good butter and good cheese
Is good English and good Friese.
Westphalia Sour Milk, or Brioler
Germany
Sour-milk hand cheese, kneaded by hand. Butter and/or egg yolk is mixed in with salt, and either pepper or caraway seeds. Then the richly colored curd is shaped by hand into small balls or rolls of about one pound. It is dried for a couple of hours before being put down cellar to ripen. The peculiar flavor is due partly to the seasonings and partly to the curd being allowed to putrify a little, like Limburger, before pressing.