This is a name given outside of Italy to a very hard cheese which in that country is said to be known as Grana, a name given because of the granular appearance which it has after it has been broken. It is sometimes sold in grated form and brings a relatively high price, but is more commonly sold ungrated. When well made it will keep for years and may be easily broken and grated. It is very generally used in Europe for serving with soups, for seasoning macaroni, and for other similar purposes, and is quite common in American markets.
SAP SAGO.
This is a skim-milk cheese made in Switzerland, which is suitable for grating. It contains, for every 4 pounds of cheese, 1 pound of a clover (Melilotus cæruleus) grown in Switzerland. It is greenish in color and has an unusual flavor. It is not high-priced.
GORGONZOLA AND ROQUEFORT.
These are highly flavored cheeses characterized by the presence of molds through their entire mass. Roquefort is made from the milk of sheep; Gorgonzola, from cows’ milk.
POTTED OR SANDWICH CHEESES.
Ordinary cheese is often mixed with butter or oil in the proportion of 5 parts of cheese to 1 of butter or oil, by weight. The mixture is sometimes seasoned with mustard or with curry powder. Such cheeses, unseasoned or seasoned, are on the market in great variety. Potted cheese may be easily prepared at home if the housekeeper wishes to take the trouble.
SWISS CHEESE (EMMENTALER, GRUYÈRE, ETC.).
This term as used in America is somewhat vague. Different names are given to the varieties according to the districts of Switzerland in which they are made, but they are all similar and characterized by a mild, sweetish flavor and the presence of large holes or “eyes.” Foreign and domestic brands are to be found in most markets. They are suitable for cooking purposes, as well as for use without being cooked, and are much used in this way in Europe and well known and liked in the United States.