This sour-milker is as celebrated as Westphalian raw ham. It is so soft and fat it makes a sumptuous spread, similar to Tilsit and Brinza. It was named Brioler from the "Gute Brioler" inn where it was perfected by the owner, Frau Westphal, well over a century ago.
The English sometimes miscall it Bristol from a Hobson-Jobson of the name Briol.
Whale Cheese
U.S.A.
In The Cheddar Box, Dean Collins tells of an ancient legend in which the whales came into Tillamook Bay to be milked; and he poses the possible origin of some waxy fossilized deposits along the shore as petrified whale-milk cheese made by the aboriginal Indians after milking the whales.
White, Fromage Blanc
France
Skim-milk summer cheese made in many parts of the country and eaten fresh, with or without salt.
White Cheddar
U.S.A.
Any Cheddar that isn't colored with anatto is known as White Cheddar. Green Bay brand is a fine example of it.
This type without the distinguishing blue veins is little known outside of Italy where it is highly esteemed. (See Gorgonzola.)