Semihard; sweet and nutty. Takes a half year to mature. Weight twenty to thirty pounds.

Vendome, Fromage de _France_

Hard; sheep; round and flat; like la Cendree in being ripened under ashes. There is also a soft Vendome sold mostly in Paris.

Veneto, Venezza _Italy_

Parmesan type, similar to Asiago. Usually sharp.

Vic-en-Bigorre _France_

Winter cheese of Bearn in season October to May.

Victoria _England_

The brand name of a cream cheese made in Guilford.

Ville Saint-Jacques _France_

Ile-de-France winter specialty in season from November to May.

Villiers _France_

Soft, one-pound squares made in Haute-Marne.

Viry-vory, or Vary _France_

Fresh cream cheese.

Viterbo _Italy_

Sheep milk usually curdled with wild artichoke, _Cynara Scolymus_.

Strong grating and seasoning type of the Parmesan-Romano-Pecorino family.

Vize _Greece_

Ewe's milk; suitable for grating.

Void _Meuse, France_

Soft a.s.sociate of Pont l'Eveque and Limburger.

Volvet Kaas _Holland_

The name means "full cream" cheese and that--according to law--has 45% fat in the dry product (_See_ Gras.)

Vorarlberg Sour-milk _Greasy_

Hard; greasy; semicircular form of different sizes, with extra-strong flavor and odor. The name indicates that it is made of sour milk.

Vory, le _France_

Fresh cream variety like Neufchatel and Pet.i.t Suisse.

W

Warshawski Syr _Poland_

Semihard; fine nutty flavor; named for the capital city of Poland.

Warwickshire _England_

Derbyshire type.

Washed-curd cheese _U.S.A._

Similar to Cheddar. The curd is washed to remove acidity and any abnormal flavors.

Wedesslborg _Denmark_

A mild, full cream loaf of Danish blue that can be very good if fully ripened.

Weisschmiere _Bavaria, Germany_

Similar to Weisslacker, a slow-ripening variety that takes four months.

Weisslacker, White Lacquer _Bavaria_

Soft; piquant; semisharp; Allgauer-type put up in cylinders and rectangles, 4-1/2 by 4 by 3-1/2, weighing 2-1/2 pounds. One of Germany's finest soft cheeses.

Welsh cheeses

The words Welsh and cheese have become synonyms down the ages. Welsh "cheeses can be attractive: the pale, mild Caerphilly was famous at one time, and nowadays has usually a factory flavor. A soft cream cheese can be obtained at some farms, and sometimes holds the same delicate melting sensuousness that is found in the poems of John Keats.

"The 'Resurrection Cheese' of Llanfihangel Abercowyn is no longer available, at least under that name. This cheese was so called because it was pressed by gravestones taken from an old church that had fallen into ruins. Often enough the cheeses would be inscribed with such wording as 'Here lies Blodwen Evans, aged 72.'" (From _My Wales_ by Rhys Davies.)

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 Niederungskase _West Prussia_

Semisoft cow's-milker, mildly acid, shaped like Gouda.

West Friesian _Netherlands_