Hello, and welcome to Release Date Rewind. My name is Marc J. Parker, and I am a film lover, filmmaker, film celebrator. And normally, this is an audio podcast, wherever you get your podcasts on your favorite apps. But thanks to Portland Media Center, you are about to watch the video component of this show where I celebrate movie anniversaries with my friends. Each month, I usually talk about two different movies that I love with different friends, and we talk about the making of the movies, trivia, any fun memories associated with them. So I hope you enjoy, because now it's time to rewind. He's a movie fanatic, horror movie, thriller movie fanatic like me. He's an author, and he loves podcasts because he's on this one. Thank you very much. Please welcome Patrick Maroney. Hello, my new friend. How are you? Hi, Marc. How are you? I'm so happy to have you here. I have your book. I haven't had a chance to read it yet, but I have the digital version of it. And one of these days, finally, one weekend, I am going to just sit down and read. It all began with a scream.  You and I have chatted many times about scream, about lots of movies. So I mean, it's a franchise very near and dear to my heart, and obviously it's near and dear to your heart. Can you tell us, Patrick, like, tell us about the book. I want to know all about it. I want to know lots of interviews. How long did it take you? I know you're writing something new now, so we'll get into that. But tell us about it all began with a scream, please. Yeah, so I have to say, it was crazy because I decided to write it. I had gotten the idea in October 2019 because I knew the 25th anniversary was coming up.  And then the pandemic happened, and we all had so much time on our hands. I was like, I was that weird person during the pandemic, like I trained for a marathon. I took up drumming, and I decided to write a book. I was like, I was like, sure, why not? So I'm an overachiever to a fault. But yeah, so I, during the pandemic in the spring, I started sending out the proposal, the first publisher that I sent it to was like, let's do this. So it all came together really, really fast. That was June 2020, and the book was released in August 2021. So like, yeah, like eight months from the time I started doing interviews to the time I turned it in, which I thought, I thought every book would be that way. I'm finding that's not the case with my new one. Really? Because yeah, you're working on a new book. Is same publisher, or it sounds like a different publisher? Same publisher. It's about the final destination movies. I cannot wait. I cannot wait to get that one as well, because that's another franchise I love. Oh my gosh, how's that going?  I have 81 words written. So I would say I'm pre-writing. I'm in the middle of interviews. I've interviewed about 40 cast and crew members. That's taking longer more on me, because the world is open back up. And so when I was contacting everyone for the screen book, we were all at home just hanging out. So people were like, yeah, I have a half hour to talk with you. But now it's like trying to coordinate schedules, and everyone's all over the place. Everyone's working. I'm working. But it's going well. It's going really well. But fun fact, connecting the two, Guy Busek, who's written the last two screen movies, is writing the new final destination also. Wow. Now remind me, is final destination, that's not Paramount. Is that New Line? New Line, yep. Yep, OK. Oh, cool. So he's jumping over to that's awesome. What a career. That's amazing. And in the screen book, actually, I go behind the scenes of three and four, which are kind of the controversial ones for a lot of people for different reasons. And the fourth movie, there were lawsuits about it. There were script issues. The third one, Kevin Left, they went with Aaron Krueger. And I love the title. It all began with a scream, which is obviously from Gail's closing line of the first movie, which that ending. I mean, I don't know if you've seen my films, Patrick, but one of my shorts called Twin, I have a female reporter who is this Gail Jr. at the end giving her news report. And I'm like, this is the end of Scream. I'm kind of doing it again with this little fun ghost story. And then I made a 25th anniversary Scream fan film called 25 Years After Woodsboro, which is my most popular film yet. So thank you, everybody.  Wow. Like I was always a fan, and I had friends that were fans. I did not know how hardcore the Scream fans were until the book came out. Where can people buy it all began with the Scream? Where can people buy your book? It's available anywhere you buy books online. Amazon, Barnes & Noble, Target. The LA library has it for anyone that's in LA. That's great. Yeah, my publisher is Bear Manor Media. You can go to their website directly, but it's anywhere that you buy books. Independent bookstores, if you prefer to shop there, they can order it. Bear Manor Media is a smaller, independent publishing company, so support small businesses. Absolutely. Yeah, I bought it directly from Bear Manor. That's how I got my iPad version. So there you go. Shout out to them. Enough of the present, enough of all this cool new stuff we're doing. We're going to rewind, everybody. Patrick, we're going back to 1993, April 2nd, 1993, before Scream was maybe an idea in Kevin Williamson's head, but he didn't write it just yet, right? But April 2nd, 1993, The Crush, starring a brand new, fresh-faced, freaky girl, Alicia Silverstone. That is when the movie came out. So first up, Patrick, I'm just going to set the scene. I'm going to talk about what was going on in pop culture. And then I'm going to throw it over to you. We'll talk about the stars, and then we'll nerd out over some favorite memorable scenes in this movie. I have to say, rewatching it, I love it. It's so wild. It takes me on such a ride. Oh my god, I love it. Rewatching it for you, do you love it? How do you feel about it now in 2023? The funny thing is, rewatching it, I'm like, there are so many movies. It feels like a bridge between the 80s fatal attraction movies and then the Swing fan movies that we got when we were in high school and stuff. Absolutely. This was the little middle of the bow tie as they go out. So I feel it. I was surprised. I don't remember being R-rated. I thought it was PG-13 when I saw it before. I guess, yeah, you bring up a good point. There are some F-bombs, but I mean, it's really not that R-rated, but I think just the nature of the story and how we see some body parts, just butts. We see his butt, but more importantly, which is great, but we see her butt, which really isn't her butt, of course, because she was truly underage. It was a body double. I think just maybe the nature of this whole story, it's gotta be rated R, especially back then. Nick Elliott was looking for a nice, quiet place to write. He thought he found it with the Forrester family. Then he met Darian. This was what was going on in April, 1993, 30 years ago. On the news side, the movie Unforgiven, a movie I still have never seen, had just won the best picture Oscar just a few days before this came out. The Oscars were in late March. On the music side, I had to look this song up because I'm like, what? But it was number one for a while, like over a month in former's song, Snow. Does that ring a bell? Do you know that one? I remember that from fifth grade. Yes. Yes, and it's funny because I'm like, I'm like, what is that? I play it. I'm like, oh yeah, that song. I knew it immediately. I didn't know what it was called. I didn't know who sang it. So that just is so perfectly like how you said, this is a time when it's like the 80s were ending, the 90s were starting, and it was sort of a weird gray area where like songs like that were popular. And also I wanna quickly say, Patrick, I love that you brought up Swimfan because I've talked about that a few months ago for its 20th anniversary on this show. And I gotta just say, I love how Swimfan totally copied this movie where when our lead characters meet, the guy is driving the car and almost hits the girl coming right out in front of him. I'm like, whoa, Swimfan totally copied this. There just weren't really cool rollerblades involved in Swimfan. I love Alicia's rollerblades. There should have been. There should have been, right? That would have made it better. But so that was what was happening on the music side. On the TV side, I thought this was fun. Beavis and Butthead had just premiered the month prior. So that was a brand new show. Whereas Doogie Hauser with good old Neil Patrick Harris, that had just come to an end about a week or two before this movie came out. So that's kind of what was hot on TV. And then other movies, popular movies at this time. I thought this was fun. Teenage Mutant Ninja Turtles 3. Point of No Return with Bridget Fonda. She had just done Single White Female, which I've talked about. That was last the year before, but now she had Point of No Return. That was a big deal. Fire in the Sky, a really, I remember a really creepy alien movie. Do you remember that one? I remember everyone was so freaked out about that movie. And then a year, a couple of years later, I rented it on video. And I was like, wait, what was everyone scared about? Like, I was like, I don't get it. I think it was really just the abduction scene, right? I think from what I remember, that's the most memorable scene for me is like, he's like naked and they're like touching him and poking him. I feel like that's probably what everyone remembers, you know? Don't we all? Yeah, right? Some of us would enjoy that, I guess. But so those were probably movies. So was a movie I haven't seen, but it was with Chris Rock, a young Chris Rock CB4. That was a big deal at this time at the number one spot. So all those things were happening, but in comes Alicia on those rollerblades and now we have The Crush. So Patrick, in your own words, for anyone out there that wants to take a risk and didn't wanna re-watch the movie or watch it for the first time and they're just listening to us, in your own words, tell me what is The Crush about? The Crush is about a supposed journalist because let's be honest, who is trying to find an apartment and gets a guest house in a wealthy family's estate and they're, I'm gonna say, oversexed virginal teenage daughter. Yeah, that's pretty good. Takes a liking to him and doesn't quite understand the boundaries that are being broken and will, to paraphrase what Paydall Attraction said, she will not be ignored. Oh, brilliant, absolutely. She will not be ignored. This girl, she might be even scarier than Glenn Close at times. I mean, she is not taking no for an answer, which is funny, because then later on, when she lies and beats herself up, very Jill from Scream 4, I have to say, when she's all bruised and battered and she said, he just wouldn't take no for an answer. I'm like, oh my God, that's you. You're talking about yourself. I was yelling at the screen. Yeah, brilliant, that's a great description. And you know, it's funny because rewatching it, like we said, he meets her for the first time. She's kind of giving him this sassy, through the sunglasses, very iconic, excuse me, she's not smitten with him from the get-go. It's not love at first sight. But I kind of feel like she just suddenly likes him. Like there's, we then see her with her friend Cheyenne, shout out Amber Benson from Buffy, love Buffy. She's just sort of writing about him in her journal, right? Like there's no kind of like a scene where he does something nice for her or whatever. It's just she goes from like excuse me to like, oh my God, I love him. You need to go find out everything about him. Which I guess just shows how immature, how young she is, you know? Well, I would be interested to know if there's a longer director's cut of this movie because things just happen and there's no development with like 90% of the character. Even the relationship between Nick and Amy, Jennifer Rubin and Kerry Elwes, that's a very awkward, clunky development of how they go from just being friends and coworkers to, you know? And so I, it feels almost like they were like, we need this to be 90 minutes. So cut things, that's how it felt to me. There was a, it felt like there was a lot of development that maybe got, like what does her dad do that he can import a carousel to their attic? Yeah, I love how the mom tells Kerry, tells Nick, well, my husband just lives at the airport. I'm like, okay, but we never really find out what he does.  She's always in the courtroom and my husband's always in the airport.  And I remember that so well, so vividly. It's funny because I was just waiting for Amber Benson to be tied up and duct tape on the carousel. It's just so perfectly 90s, I love it. But yeah, what does he say? He says like, I had it flown in from Kansas and this was gonna be Adrienne's playroom. Yeah, his restoration project. I'm like, huh? And not to mention, like they're talking like this is normal to just have a carousel imported to your house.  Right, it's like a little small door. Yeah, exactly. And how he even says, I brought it up piece by piece. I'm like, this is kind of crazy. It's almost as if the producers were like, ooh, this house is perfect, but ooh, the entrance to the attic, huh?  You know what I mean? I mean, it's a perfect house. I actually was pretty spooked out towards the end when Cheyenne shows up at Nick's apartment and she goes into the house, the big climax and how all the candles are lit. The house is pretty cool. It's pretty spooky. So much they're paying you to watch me. Just running the guest house. But yeah, that's basically it in a nutshell.  I'm going to just very quickly talk about just our creatives and our key cast. And it's funny. I also love that you're here with me for this and that we were talking about Scream because I don't know if you noticed, one of the executive producers of this film is Gary Barber who's now an EP on the Scream films from Paramount. I think he just, he did five, six and he just produced The New Hellraiser which was pretty good. So funny how, you know, things are cyclical. He's now back doing big, cool stuff. So fun to see his name. But let's talk about writer-director Alan Shapiro because this is very interesting. So this was his feature film debut but he had written and directed TV, a lot of TV you probably saw. He wrote the pilot for the Outsiders, the show based on the movie which also just had a big anniversary. And other TV things, a Christmas Disney thing, you know. But wow, what a departure from more family-friendly stuff to now the crush. But did you see that this is totally inspired by a real situation that he was in? Which is crazy. And the original version of the film, Alicia's character's name is Darian which was the name of the real girl. I'm like, oh my God, you didn't think to change the name? So there's a couple of things for that. One, why would, like unless you're trying to like give her the middle finger for what she did, when you were younger, like one, change the name, just how a lawyer let that go through? But two also, if you're that, I'm guessing she was now a woman when the movie came out that she had grown up. Why would you come forward and be like, Alicia Silverstone, the crush, that's me. I'm the basis for that. Oh my God, I didn't think of that.  Like why would you be like, yes, I was the basis for this, please, everyone. Please know that I'm crazy. Wow, Patrick, you just blew my mind. I didn't even think of that. Yeah, you see a movie that's about how crazy you are, you don't raise your hand and say, excuse me, change the character's name, because that's me, you're so right.   You say Daryon? That's a very common name, it's like me. If I go to Ireland, my name is pronounced Park, I'm like, that's common, I don't know what you're talking about. It's not a unique spelling at all. I did not do anything. Yeah, oh my God, the normal person would be like, huh, I don't know anything about that. Well, that's a really freaky movie, that's, I can't see that.  Like just give her a new name so that you can sort of separate her from the real Daryon, right? But yeah, I guess in the 80s, he was in the LA and I was reading online that he was, you know, renting a guest house from this family and their 14 year old daughter was obsessed with him and really did key his car.  I'm like, oh, they couldn't even get the actors back to say the lines. It's like, have you been in my room? Adrian, it's just a totally different like voice and volume, oh, cringe. But so in the movie, she writes cocksucker, you know, as she keys that into his car, which fun fact, that was the first time I had ever, because I watched this when I was pretty young. I didn't see it in theaters, of course, but I must have rented it or watched it on HBO or something. That was the first time I had like heard of that word or saw that word. And I was like, whoa, I guess that's a really bad word, right? But the real girl, I guess, had written Nick Sucks Cock on the car. So at least he changed that a little bit. You know, he's not doing exact things. Still pretty close though. Yeah.  Right, I totally agree with you. I'm like, I feel like you got to work on some stuff and then write your fun little thriller. Like you're really letting it all out. And yeah, it just kind of made me sad. But apparently his wife is the person who said to him, you should turn it into a movie. I don't know if you saw that online, but I guess a few years long after it happened and once he was starting to find success, it was her that came up. I questioned that though, too. What wife is like?  That's going to be your ticket to fame, honey. Go for it. I've got some questions here about their marriage. Yeah, the judgment, the decision making. Maybe another story or tweak it a little. But you know what's also really crazy and very jarring? So he makes this movie. And then I think it was three years later, a movie I did see in theaters. He wrote and directed the Flipper movie with Elijah Wood. I'm like, whoa, that is a complete 180. Like, whoa. So this is really his only sort of like thriller from what I could tell from his filmography. And Flipper I think was his last movie. So I don't know what's going on with Alan Shapiro, but quite an interesting little early 90s career for him. Did you look to see if he had issues with dolphins before he made the Flipper movie? Probably. I'm sure something bad happened and he's like, now I got to do the Flipper movie, guys. Now I need to get my therapy out in writing via the script. So yeah, pretty wild. But so that's Alan Shapiro dealing with all that stuff. Let's talk about the stars. We'll just talk about our main trio before we really get into it. I know the dad, Kurt Woodsmith, we know him from that 70s show and now he's in that 90s show. Funny how he's having a renaissance. But we're going to focus on our love triangle. And that is, let's start with Kerry Elwes, who looks so good. 30 years old, 29, 30. I looked up at this time looking great, looking so young. This was right before he did Robin Hood, Men in Tights, another movie I love. So that's about to hit 30. Where he was in his career, he had just done Bram Stoker's Dracula, which I've talked about on the show.  I know that one's also a little kooky, a little crazy, but I love it. He also did Hot Shots and Days of Thunder. Of course, he in the 80s did The Princess Bride. Jennifer Rubin, who looks so good. She is, I forgot how so, she's so hot. She's just so beautiful, you know, back then. I'm still nowadays, I'm sure. But man, she's just so good and so cool. She had previously done some TV movies called Drop Dead Gorgeous, not the more famous one. And a movie called The Fear Inside, so early 90s. And had also previously done a theatrical film called, probably one of the best titles I've heard. A Woman, Her Men, and Her Futon. Whoa. And you've got to mention her most famous one, Nightmare on the Street 3. Yes, absolutely. Another person who made an iconic 80s movie. And that was her, you know, that great role in Nightmare on the Street 3, which I know is many fans' favorite sequel. That was her debut as well, which is so impressive.  The first horror movie that I ever saw though was Nightmare on the Street 2.  Oh yeah. But like to this day, like ever since then, I'm just like, what was going on in this movie? And also, why did my brother show me and my younger brother this movie? Have you seen the documentary about it? Screen thing? Yes, I love it. I've interviewed them on my old podcast. And how funny, Patrick, when I watched that for the first time, I just let the credits roll as my husband and I were talking about it and just kind of letting it wash over us. And I saw my name in the credits. I totally forgot, like a year or two prior, I had donated to their Kickstarter. Completely forgot. I was like, wait, did they put me in there? Because like I did the interview? That's so nice. I'm like, oh my God, I sent them like 30 bucks. But yeah, great doc. Great doc. Mark Patton's a very interesting guy. Did you see Swallowed yet? The new queer horror movie that he's in? No, I don't think I've heard of it even. Oh, yeah, Swallowed. It's by the writer-director Carter Smith who did The Ruins, which I really liked as well. Oh, yeah. A while ago. Yeah, yeah, check out Swallowed. I'm curious to hear what you think. But Mark Patton's in it. And it's really wacky and kind of gross.  So shout out to Mark Patton as Jesse. From the moment she met Nick. You know how harsh it is for me to make friends. Just like everything's of some kind of freak or something. I'll be your friend. She was crazy about him.   Those came a little bit later. She started doing them later in 93, right? But this was her screen debut she had done. I looked up her IMDb. She had done one episode of The Wonder Years, a little guest spot the year prior, but she was fairly new and a lot of people kind of forget that like Clueless is not her debut. It's this and actually she was doing a lot of kind of weird movies. There was like true crime. There was the babysitter, like some dark stuff before really making it big in Clueless, you know? So pretty cool. And let's be honest, this movie with anyone else in that role would have been so forgettable. And like we wouldn't be talking about it right now, but she at 14 years old had to get emancipated to do it because of the long hours.  Like you can't necessarily teach that.  Yeah, absolutely. She just gets it. She's just there listening and reacting. Yes, I thought of that scene too when we were talking about her.  And then when she is just burning a hole into Jennifer Rubin's character, Amy. Oh my God, like so good.  Like- And I love how Jennifer gives her that look and it's like, like there's some really great like turns, some head turns in this movie, you know? And I forgot, you know, I remembered the iconic B scene which I love how you left the B emojis on my Instagram post because that is one of the most memorable scenes of the whole movie. That's like memorable of like just early 90s cinema in my mind, but I had forgotten that they have that great little scene before then introducing the wasp nest, you know? And how Adrian's just standing there.  What'd you do? And Jennifer and Amy's like, Adrian, go play. I love that line, Adrian, go play. Did you notice that there is one solo B that is like let into the frame and flies around? I thought that was a pretty awesome artistic move right there. Thanks so much for watching. Next week, we'll be part two of this discussion. And in the meantime, please follow Release Date Rewind on Instagram.


Chapter 22 of the Complete Book of Cheese. This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer, please visit LibriVox.org. Recording by Ryan Duramos. The Complete Book of Cheese by Robert Carlton Brown, Chapter 22. R. Rabasal. Coimbra. Portugal. Semi-soft. Sheeper goat. Thick round. 4 to 5 inches in diameter. Pleasantly oily. If made from sheep milk. Rabbit cheese. USA. A playful name for cheddar. 2 to 3 years old. Radiner. Germany. Hard skim similar to a mentaler. Made in Mecklenburg. 16 by 4 inches. Weight, 32 pounds. Radoff cellar cream. Germany. Switzerland, Austria. Similar to Munster. Ragnit. Sea tilsit. Ramcasa. Algawa. German. Cream. Rainbow. Mexico. Mild. Mellow. Ramadou. Belgium. Soft, sweet cream. Formed in cubes. Similar to herve. Ramil or ramil. England. Andre Simon calls this the best cheese made in Dorsetshire. Also called Ramilk. Because made from whole or raw milk. Practically unobtainable today. Rangupur. France. A good imitation of poor salu. Made in Zeyn-Ewis. Raroush-Durmar. Turkey. Brittle. Mellow. Nari. Rakhachasa. The name. For all smoked cheese in Germanic countries. Where it is very popular. Ravigiorlo. Tuscany. Italy. Used milk. Uncooked. Soft. Sweet. Ryan. Or Rappeur. Switzerland. A blind and mentaler called Ryan. Is shipped young to Italy. Where it is hardened by aging. And then sold as Rappeur. For grading and seasoning. Reblochon or Roblochon. Savoy. Sheep. Soft. Whole milk. In season from October to June. Weight one to two pounds. A cooked cheese. Imitated as Bruzikon. In the same section. Recoillet de Gérard Meur. Vorge. France. A harvest variety similar to Géromé. Made from October to April. Red. Russia. Sea Livelander. Red balls. Dutch. Sea Erum. Reggiano. Sea Grana. Reggianito. Argentine. Italian Reggiano type. With a name of its own. For it is not a mere imitation in this land of rich milk. And extra fine cheeses. Reich Krasse. German. Patriotically hailed as cheese of the empire. When Germany had one. Reindeer. Lapland. Iceland. Sweden. Norway. In all far northern lands a type of Swiss is made from reindeer milk. It is lightly salted. Very hard. And the Lapland production is curiously formed. Like a dumbbell with angular instead of round ends. Relish Cream Cheese. USA. Mixed with any pickent relish and eaten fresh. Remoudant. Or fromage pecan. Belgium. The two names combine in reground pickent cheese. And that's what it is. The season is winter. From November to June. Requeijal. Portugal and Brazil. Re-cooked. Resurrection. Sea Welsh. Rhubarb. France. A type of rock fruit. Which in spite of its name is no relation to the pie plant. Rices. Sea Champagne Noir. Ricotta Romano. Italy. Soft and fresh. The best is made from sheep buttermilk. Creamy pickent. With subtle fragrance. Eaten with sugar and cinnamon. Sometimes with a dusting of powdered coffee. Ricotta. Italy and USA. Fresh moist unsalted cottage cheese for sandwiches. Salads. Lasagna. Blinces. And many Italian dishes. It is also mixed with marsala and rum and relish for dessert. Ricotta may be had in every little Italy. Some of it very well made. And unfortunately some of it a poor substitute. Way cheese. Ricotta Salata. Hard grayish white. Although it's flavor is milk. It is too hard and too salty for eating as is. And is mostly used for grating. Risenge Burger. Bohemia. Semi soft goat or cow. Delicate flavor lightly smoked in Bohemia's northern mountains. Rinnen. Germany. This traditional Pomeranian sour milk. Caraway seeded variety is named from the wooden trough. In which it is laid to drain. Riola. Normandy France. Soft, sheep or goat. Sharp. Resembles Monde d'eau. But takes longer to ripen. Two to three months. Robiola. Robiolini. Lombardi. Italian. Very similar to Cricenza. Sea. Alpine winter cheese of fine quality. The form is circular and flat. Weighing from eight ounces to two pounds. While Robiolini the baby of the family tips the scale at just under four ounces. Robloxion. Le. Same as rebloxion. A delicious form of it is made of half dried sheep's milk. In Le Grand Bournant. Recon Maldire. Limousine. France. Tiny sheep milk cheese weighing two ounces. In season November to May. Roccois. France. From the Champagne district. Rocadour Yugoslavia. Unimitation Rockfort. Role. England. Hard cylinder. Eight by nine inches. Weighing twenty pounds. Raya. Or. Rigolot. Picardi. And Monde d'eau. France. Soft fermented mold inoculated. Resembles Brie and Camembert. Much smaller in season October to May. This is Picardi's one and only cheese. Roma. Italy. Soft cream. Romadour. Romadoura. And other national spellings. Germany. Austria. Hungary. Switzerland. The Great Limburger. The eating season is from November to April. It is not a summer cheese, especially in lands where refrigeration is scarce. Fine brands are exported to America from several countries. Romano. Romano-Vaccino. Italy. Strong flavoring cheese like Parmesan and Petorino. Romanello. USA. Similar to Romano-Vaccino and old Monterey Jack. Small grating cheese cured one year. Rookford. France. The king of cheeses with its tingling Rabelazian pungency. Sea chapter three. Rookford cheese dressing bottled. USA. Made with genuine imported Rookford but with cotton seed oil instead of olive. Plain instead of wine vinegar. Sugar. Salt. Paprika. Mustard. Flour and spice oil. Rookford de course. Corsica. France. This Corsican imitation is blue colored and correctly made of sheep milk. But lacks the chalk caves of Auvergne for ripening. Rookford de tournemire. France. Another blue cheese of sheep milk from Languedoc. Using the royal Rookford name. Rougerelle. Le. Lionnet. France. A typical small goat cheese from Forres. In a section where practically every variety is made with goat milk. Rounet. France. This specialty named after its city Ruin. Ruin is a winter cheese eaten from October to May. Round Dutch. Holland. An early name for Adam. Rue. Le. Normandy. France. From the greatest of the cheese provinces. Normandy. Royal Brabant. Belgium. Whole milk. Small Limburger type. Royal Century. Denmark. Processed Swiss made in Denmark and shipped to Americans who haven't learned that a European imitation can be as bad as an American one. This particular pressurized processed cheese bread puts its ingredients in finer type than any accident insurance policy. Samoso. Danish Swiss cheese. Cream. Water. Non-fat dry milk solids. Cheese whey solids. And disodium phosphate. Ruffet. From Angeday. Saint-Tonge. France. Fresh goat. Ruenestin. Denmark and USA. Similar to Hergard Dost. Small eyes. Whale weighs about three pounds. Wrapped in red transparent film. Rush cream cheese. England and France. Not named from the rush in which many of our cheeses are made, but from the rush mats and that some fresh cream cheeses are wrapped and sewed up in to ripen. According to an old English recipe the curds are collected with an ordinary fish slice and placed in a rush shape covered with a cloth when filled. Lay a half pound weight in a saucer and set this on top of the strained curd for a few hours and then increase the weight by about a half pound. Change the cloths daily until the cheese looks mellow. Then put into the rush shape with the fish slice. The formula in use in France where willow heart shape baskets are sold for making this cheese is as follows. Add one cup new warm milk to two cups freshly skimmed cream. Dissolve in this one teaspoon of fine sugar and one tablespoon common rennet or thirty drops of houses extract of rennet. Let it remain in a warm place until curd sets. Rush and straw mats are easily made by cutting the straw into lengths and stringing them with a needle and thread. The mats or baskets should not be used a second time. S. Salon piffar or pressed toast. Sweden. Firm sharp biting. Unique of its kind because it is made with whiskey as an ingredient and the finished product is also washed with whiskey. Saanen. Switzerland. Semihard and as mellow has all good Swiss cheese. This is the finest cheese in the greatest cheese land. An emmentaler known as heart casa. Raib casa and Wallace casa. It came to fame in the sixteenth century and has always fetched an extra price for its quality and age. It is cooked much drier in the making so it takes longer to ripen and then keeps longer than any other. It weighs only ten to twenty pounds and the eyes are small and scarce. The average period needed for ripening is six years but some take nine. Sage or green cheese. England. This is more of a cream cheese than a cheddar as sage is in the USA. It is made by adding sage leaves and a greening to milk by the method described in chapter four. Saafrik. Guion front. This gormetic center, hard by the celebrated town of Rockford, lives up to its reputation by turning out a toothsome goat cheese of local renown. We will not attempt to describe it further since like most of the hosts though cheese is honored with the names of saints it is seldom shipped abroad. C'est Agathon. Brittany France. Season October to July. C'est Armand Montran. Barry France. Made from goat's milk. C'est Benoit. L'Hurée France. Soft Olivier type distinguished by charcoal being added to the salt rubbed on the outside of the finished cheese. It ripens in 12 to 15 days in summer and 18 to 20 in winter. It is about 6 inches in diameter. C'est Cloud. France. Semi hard blue goat mellow small square a quarter to a half pound. The curd is kept five to six hours only before salting and is then eaten fresh or put away to ripen. C'est Cire. C'est Mondeau. C'est Dirier or Mondeau. C'est Mondeau. C'est Florentine. Burgundy France. A lusty cheese soft but salty in season from November to July. C'est Florent. Auvergne France. Another seasonal specialty from this province of many cheeses. C'est Galais. Poitou France. Made from goat's milk. C'est Gervais. Paule de crème. Or Le C'est Gervais. C'est Paule de crème. C'est Ré. C'est La Mothe. C'est Honoré. N'est Verné. France. A small goat cheese. C'est Oubé. France. Similar to Brie. Saint Ival. England. Fresh dairy cream cheese containing lactobacillus achedophilus. Similar to the yogurt cheese of the USA which is made with bacchelus bulgaricus. C'est Laurent. Roussillon. France. Mountain sheep cheese. C'est Lésier. Beyant. France. A white curd cheese. C'est Loupe from Angedet. Poitou. And Vendier. France. Half goat, half cow milk. In season February to September. C'est Marcellin. Dolphin. France. One of the very best of all goat cheeses. Three by three quarters inches weighing a quarter of a pound. In season from March to December. Sometimes sheep milk may be added, even cows. But this is essentially a goat cheese. C'est Moritz. Switzerland. Soft and tangy. C'est Nectaire. Or C'est Nectaire. Auvergne. France. Noted as one of the greatest of all French goat cheeses. C'est Olivier. C'est Chapter 3. C'est Pierre. Pouligny. C'est Pouligny. C'est Pierre. C'est Reyn. C'est Alice. C'est Rémy. Trommage des. Haut Saum. France. Soft Pont-leve type. C'est Stefano. German. Belle Paise type. C'est Winx. Flanders France. The fromage of Saint Winx is a traditional leader in this Belgian border province. Noted for its strong spiced dairy products. C'est Anne. D'Eau Ré. Brittany France. A notable salute. Made by Trappist monks. C'est Marie. French. Compte. France. A creamy concoction worthy of its saintly name. C'est Marle. Le. Or fromage des Saumours de Turin. France. Made in terrain. From May to November. Similar to Valence. Salamagne. Southern Europe. Soft sheep's milk cheese stuffed into bladder-like sausage. To ripen. It has authority and flavor when ready to spread on bread. Or to mix with cornmeal and cook into a highly cheese-flavored porridge. Salame. France. Soft cream cheese stuffed into skins like salami sausages. Salami sausage style of packing cheese has always been common in Italy. From provolone down. And now, both as salami and lynx, it has become extremely popular for processed and cheese foods throughout America. Salé bleu de. France. One of the very good French blues. Salign. Champagne. France. White cheese made from sheep's milk. Saloio. Lisbon. Portugal. An aromatic farm-made hand cheese of skim milk. Short cylinder. One and a half to two inches in diameter. Weighing a quarter of a pound. Made near the capital Lisbon on many small farms. Salonite. Italy. Favorite of Emperor Augustus a couple of thousand years ago. Salty. Ireland. Firm. Highly colored. Tangy. Boxed in half pound slabs. The same as white thorn except for the added color. White thorn is as white as its name implies. Salt free cheese for diets. U.S. cottage. French fresh goat cheese. And Luxembourg. Koch en kasse. Samso. Denmark. Hard white, sharp, slightly powdery and sweetish. This is the pet cheese of Eric Blegvaad, who illustrated this book. Sandwich nut. An American mixture of chopped nuts with cream cheese or nufchatel. Sapsago. Sea chapter three. Sardinia. Sardinia. A Romano type cheese made in Sardinia. Sardinian. Sardinia, Italy. The typical hard grating cheese of this section of Italy. Sardo. Sardinia, Italy. Hard, sharp, for table and for seasoning. Imitated in the Argentine. There's also a pecorino named Sardo. Saraz, or Sarazin. Wald, Switzerland. Rockford type. Sassinage. Dauphini. France. Semi-hard, bluer and stronger than Stilton. This makes a French trio of blues with septemoncelle and geck. All three of which are made with the three usual milks mixed. Cow, goat and sheep. A succulent fermented variety for which both granola and sassinage are celebrated. Satz. Germany. Hard cheese made in Saxony. Savoy, Savois. France. Semi-soft, mellow, tangy, pour salut. Made by Trappist monks in Savoy. Sprüns. Argentine. Hard, dry, nutty. Parmesan grating type. Scano. Abruzzi, Italy. Soft as butter, sheep, burnt taste, delicious with fruits. Blackened rind. Deep yellow interior. Scarmorza, or Scamorza. Italy. Hard buffalo milk. Mild polone type. Also called pear from being made in that shape. Oddly enough also in pears. Tied together to hang from rafters on strings in ripening rooms or in the home kitchen. Fine when sliced thick and fried in olive oil. A specialty around Naples. Light tan oiled rind. From three-and-a-half by five inches in size. Imitated in Wisconsin and sold as pear cheese. Schaap zigger. Sea chapter three. Schafkasse. Sheep cheese. Germany. Soft part sheep milk. Smooth and delightful. Chamzer. Or Reinwald. Kanton Grabbeenden. Switzerland. Large skim milker 18 by five inches. Weighing 40 to 46 pounds. Slicker milk. This might be translated milk mud. It's another name for bloder. Sour milk waddle cheese. Schlesisk zauer Milkaase. Silesia Poland. Hard sour milker made like hand cheese. Laid on straw covered shelves. Dried by a stove in winter. And in open lattice sheds in summer. When very dry and hard. It is put to ripen in a cellar three to eight weeks. And washed with warm water two or three times a week. Schlesisk weicharg. Silesia Poland. Soft fresh skim. Sour curd broken up and cooked at 100 degrees for a short time. Lightly pressed in a cloth sack 24 hours. The kneaded and shaped by hand. As all hand cheeses are. Sometimes sharply flavored with onions or caraway. Eating fresh before the strong hand cheese odor develops. Schloss. Schlosskase. Or Bismarck. German. This castle cheese also named for Bismarck and probably a favorite of his. Together with Bismarck jelly donuts. Is an aristocratic Limburger that served as a model for leader crowns. Schmierkase. German cottage cheese that becomes. Smear case. In America. Schnitzelbank pot. See leader crowns. Chapter four. Holland. German. Imitation of Italian belt. Also translated beautiful land. Schutze in cause. Austria. Romador type. Small rectangular blocks weighing less than four ounces and wrapped in tin foil. Alpine. The way cheese made and consumed locally in the Alps. Schwarzenberger. Hungry and Bohemia. One part skim to two parts fresh milk. It takes two to three months to ripen. Schweizer Kase. Switzerland. German for Swiss cheese. See a mentor. Schweizer Ross. Don't. Danish Swiss cheese. Denmark. A popular Danish imitation of Swiss cheese. That is nothing wonderful. Select brick. See chapter 12. Say. So share. Berry France. The goat cheese eaten from February to September. C'est n'est-ce pas. Oui. The don. France. Soft whole milk. Cylindrical weighing about one and a half pounds. C'est bon ça. France. Semi hard skim. Blue veined. Of all three milks. Cow goat and sheep. An excellent blue. Ranked above Rockford by some. And next to Stilton. Also called. Jura blue. And a member of the triple milk. Triplets with dex and sacenage. Serbian Serbia. Made most primitively by dropping heated stones into a kettle of milk. Over an open fire. After the rannet is added. The curd stands for an hour and is separated from the whey. By being lifted in a cheesecloth and strained. It is finally put in a wooden vessel to ripen. First it is salted. Then covered each day with whey for eight days. And finally with fresh milk for six. Syria also makes a cheese called Serbian from goat's milk. It is semi soft. Serbian butter. Sea kaimar. Serra da estrela geijo da. Cheese of the star mountain range. Portugal. The finest of several superb mountain sheep cheeses in Portugal. Other milk is sometimes added. But sheep is standard. The milk is coagulated by an extract of thistle. Or cardoon flowers in two to six hours. It is ripened in circular forms for several weeks. And marketed in rounds averaging five pounds. About ten by two inches. The soft paste inside is pleasantly oily. And delightfully acid. Sharp flavored cheese. U.S. aged cheddar's. Including Monterey Jack. Italian Romano Fettorino. Old Asiago. Gorgonzola. Incanestrado. Encacho cavallo. Spanish de fontine. Age Romanian. Cascaval. Shefford. Chapter two. Silesian. Poland and Germany. White mellow caraway added. Imitated in the U.S.A. Si slez iz chr. Sear cheeses. In Yugoslavia. Montenegro. And adjacent lands. Sear. Or sear. Means cheese. Mostly this type is made of skimmed sheep milk. And has small eyes or holes. A sharp taste and resemblance to both American brick and Limburger. They are much fewer than the Saint cheeses in France. Sear iz miezina. Dalmatia, Yugoslavia. Primitively made by heating skim sheep milk in a bottle over an open fire. Coagulating it quickly with pig or calf rennet. Breaking up the curd with a wooden spoon. And stirring it by hand over the fire. Pressed into forms eight inches square. And two inches thick. It is dried for a day. And either eaten fresh or cut into cubes. Salted, packed in green sheep or goat hides. And put away to ripen. Sear mastni. Montenegro. Fresh sheep milk. Sear postni. Montenegro. Hard skim sheep milk. White with many small holes. Also answers to the names of Tord and Mirzav. Sear twidder. Sear twidder sear. Sear varžavski. Sear varžavski sear. Seraz, Serbia. Semi soft whole milk. Mellow. Skir, Iceland. The one standard cheese of the country. A cross between Devonshire cream and cream cheese. Eating with sugar and cream. It is very well liked and filling. So people are apt to take too much. A writer on the subject gives this bit of useful information for travelers. It is not advisable, however, to take coffee and skir together. You can get this before writing, as it gives you diarrhea. Slip coat or calwick? England. Soft unripened, small, white, rich as butter. The curd is put in forms 6 by 2 inches for the whey to drain away. When firm it is placed between cabbage leaves to ripen for a week or two, Taken from the leaves, the skin or coat becomes loose and easily slips off, hence the name. In the middle of the eighteenth century it was considered the best cream cheese in England, and was made then as today, in Wiesenden-Ritlensche. Small Toast Sweden Soft and Melting Smear Case Old English Corruption of German Smear Case, long used in America for cottage cheese. Smoked Block, Austria A well-smoked cheese in block form. Smoked Mozzarella, Si Mozzarella a Fumicata Smoked Shackley, Hungary Soft Sheep, Packed like Sausage in skins or bladders and smoked. Smoked Lit, Norway A Small Smoked Cheese Soaked Curd Cheese, Sea Washed Curd Cheese, Sorbet, Champagne, France Semi-hard Whole Milk, Fermented Yellow with Reddish Brown Rind Full Flavor, High Smell Similar to Maroye, in taste and square shape, but smaller. Sorte Maginja and Sorte vermenja, two sorts of Italian Parmesan. Soumantran from Angde, France Soft, fine, strong variety from Upper Burgundy, Soybean, China Because this cheese is made of vegetable milk and often developed with a vegetable rennet, it is rated by many as a regular cheese. But our Occidental kind with animal milk and rennet is never eaten by Chinese and the mere mention of it has been known to make them shiver. Spalin or Stringer, Switzerland A small and mentale of fine reputation made in the Canton of Unterwalden from the whole and partly skim milk and named from the vessel in which five or six are packed and transported together. Sperkas, Sea Dry, Spiced, International Many bland cheese is saved from oblivion by the addition of spice to give it zest. One or more spices are added in the making and thoroughly mixed with the finished product, so the cheese often takes the name of the spice. Kuminost or Komenost for cumin, Karaway in English and several other languages. Among them, kumel, nokelost and laden, threes and clove and nagelkas, sage, thyme, clover leaf, sapsago, whole black pepper, pepato, etc. Spiced and Spiced, Spreads, USA Spiced standards for spiced cheeses and spreads specify not less than one and a half ounces of spice to one hundred pounds of cheese. Spiced Fondue, Sea Vacherin Fondue, France Spitz, Spitzkase, Germany Small Cylinder, four by one and a half inches. Karaway Spiced, Limburgert Lake, Sea Back Steiner, Sporsi, Italy, Soft, Small, Cream, Sprah, Greek, Sharp and Pleasantly Salty, Packed fresh from the brine bath in one pound jars. As tasty as all Greek cheeses, because they are made principally from sheet milk, Stangen Kaze, Germany, Limburgert type, Stein Kaze, USA, aromatic pickin' stone, a beer stein accompaniment well made after the old German original, Stein Busche Kaze, German, semi-hard firm, full cream, mildly sour and pungent, brick forms reddish and buttery, originated in Frankfurt, highly thought of at home but little known abroad. Step, Russia, Germany, Austria, Denmark German colonists made and named this in Russia, rich and mellow, it tastes like Tilsite and is now made in Denmark for export, as well as in Germany and Austria for home consumption. Stilton, C.Chapter III Sturred curd cheese, USA, similar to cheddar but more granular, softer in texture and marketed younger. Straccino, Italy, soft goat, fresh cream, winter, light yellow, very sharp, rich and pungent, made in many parts of Italy and eaten sliced, never grated, a fine cheese of which taleggio is the leading variety. C.Chapter III, also C.Cetoso straccino, straccino crescenza is an extremely soft and highly colored member of this distinguished family, stravettio, Italy, well aged according to the name, creamy and mellow, Stringer, C.Spalen, Styria, Austria, whole milk, cylindrical form, Suffolk, England, an old timer seldom seen today, stony hard, horny flat milk, cartwheels locally nicknamed bang, never popular anywhere, it has stood more abuse than Limburger, not for its smell but for its flinty hardness, hunger will break through stone walls and anything except Suffolk cheese, those that made me were uncivil for they made me harder than the devil, knives won't cut me, fire won't sweat me, dogs bark at me, but you can't eat me. Sorati, paneer, india, buffalo milk uncolored Soraz, Serbia, semi-hard and semi-soft Svekjaost, Sweden, a national pride named for its country, Swedish cheese to match Swiss cheese and Dutch cheese, it comes in three qualities, full cream, three quarters cream and half cream, soft, rich, ready to eat at six weeks and won't keep past six months, a whole-hearted whole milk wholesome cheese named after the country rather than a part of it as most hosts are, sweet curd, USA, hard cheddar, differing in that the milk is set sweet and the curd cooked firmer and faster, salted and pressed at once, when ripe however it is hardly distinguishable from the usual cheddar made by the granular process, Swiss, USA. In 1845, immigrants from Galrus, Switzerland, founded New Galrus, Wisconsin and after failing at farming due to cinch bugs gobbling their crops, they turned to cheese making and have been at it ever since. American Swiss, known long ago as picnic cheese, has been their standby and only in recent years these Wisconsin schvizers have had competition from Ohio and other states who turn out the typical cartwheels which still look like the genuine imported and mentholer. Shekali, Transylvania, Hungary, soft, sheep, packed in links of bladders and sometimes smoked. This is the type of foreign cheese that set the popular style for American process links with wine flavors and everything. End of chapter 21, recording by Ryan Duramos, duramosmedia.com. Chapter 23 of the complete book of cheese. This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer, please visit LibriVox.org. Recording by Ryan Duramos. The Complete Book of Cheese by Robert Carlton Brown. Chapter 23. Tee. Tafel Table. Tafel Ost. Denmark. A Danish brand name for an ordinary slicing cheese. Tafi, Argentina. Made in the rich province of Tucumán. Tavié Le Petit fromage D. Perigorre, France. A very small and tasty goat cheese. Taledio, Lombardi, Italy. Soft, whole milk, straccino type. Taillon, France. Goat. Tamier, France. Port Salud, made by Trappist monks at Savoy from their method that is more or less a trade secret. Tom de Beaumont is an imitation produced not far away. Tansenberger, Carinthia, Austria. Limburger type. Daufu or Tofu. China, Japan and the Orient. Soybean curd or cheese made from the milk of soybeans. The beans are ground and steeped. Made into a paste that's boiled so the starch dissolves with the casein. After being strained off, the milk is coagulated with a solution of gypsum. This is then handled in the same way as animal milk in making ordinary cow milk cheeses. After being salted and pressed in molds, it is ready to be warmed up and added to soups and cooked dishes as well as being eaten as is. Telemé, Romania. Similar to Brinza and sometimes called Branza de Bralia. Made of sheep's milk and rapidly ripened so it is ready to eat in 10 days. Terzolo, Italy. Term used to designate Parmesan type cheese made in winter. Tét à tét, tét de maur, Mours head, France. Round in shape. French name for Dutch Adam. Tét de mon, Monks head, France. A soft head weighing 10 to 20 pounds. Creamy, tasty, summer Swiss imitated in Jura France and also called Baillet. Tét de mon, c'est fromage gras for this death's head. The tempting cheese of Faville, Scotland. Something on the order of Eve's apple, according to the Scottish rhyme that exposes it. The first love token you gave me was the tempting cheese of Faville. Why be to the tempting cheese, the tempting cheese of Faville. Got me for sake, my own good man, and follow a faute-mâin laddie. Tessel, sheep's milk made of three or four pounds made on the island of Tessel off the coast of the Netherlands. Cenay, Vendôme, France. Resembles Camembert and Vendôme. Tion, Switzerland. Affine and Mentale. Three Counties, Ireland. An undistinguished cheddar named for the three counties that make most of the Irish cheese. Turingia, Caraway, Germany. A hand cheese spiked with Caraway. Thyme, Syria. Soft and mellow with a contrasting pungence of time. Two other herbal cheeses are flavored with thyme, both French. Frommage Forte II. Hazabruc II. Tibet, Tibet. The small hard-grating cheeses named after the country Tibet are of sheep's milk, in cubes about two inches on all sides, with holes to string them through the middle. Fifty to a hundred on each string. They suggest Chinese strings of cash and doubtless served as currency, in the same way as Chinese cheese money. Sea under money. Tignard, Savoy, Savoy, France. Hard sheep or goat. Blue veined, sharp tangy, from the Tignia Valley in Savoy. Similar to geckes, sassinage, and sep monsel. Tijuana, Mexico. Hard, sharp biting. Named from the border racetrack town. Tillamook, Sea Chapter Four. Tilsit, or Tilsit, Kaz, also called Ragnit, Germany. This classical variety of East Prussia is similar to American brick, made of whole milk, with many small holes that give it an open texture, as in poor salute, which it also resembles, although it is stronger and coarser. Old Tilsit is something special in aromatic tang, and attempts to imitate it are made around the world. One of them, Auvar, is such a good copy it is called Hungarian Tilsit. There are American, Danish, and Canadian, even Swiss, imitations. The genuine Tilsit has been well described as forthright in flavor, a good snack cheese, but not suitable for elegant post-Prandial dallying. Tilsiski, Yugoslavia, a Montenegrin imitation Tilsit. Ton de Beaumont, France. Whole cow's milk. Ton la. Auvergne, France. Also called frume, cantal, or fromage de cantal. A kind of cheddar that comes from amber, auberac, orillia, grand murro, roche, salel, etc. Ton de chevier, Savoye, France. Soft goat cheese. Ton de Savoye, France. Soft paced goat or cow, others in the same category are tom de biago, tom au fenoui, tom dodant. Tom Eliton Gruyere, Norway. Imitation of French Gruyere in two and a half ounce packages. Topf or Topfkase, Germany. A cooked cheese to which Pennsylvania pot is similar. Sour skim milk cheese, eaten fresh and sold in packages of one ounce. When cured, it is flaky. Toscano or Becorino Toscano, Tuscany, Italy. Sheeps milk cheese like Romano, but softer and therefore used as a table cheese. Toscanello, Tuscany, Italy. A smaller edition of Toscano. Tuareg, Berber, Africa. Skim milk often curdled with cururu leaves. The soft curd is then dipped out onto mats like pancake batter and sun dried for 10 days or placed by a fire for six with frequent turning. Very hard and dry and never salted. Made from lake chad to the Barbary States by Berber tribes. Tuareg, France. Besides naming this berry cheese, Tuareg serves as a picturesque label and trademark for a brand of Camembert. Tulumisio, Greece. Similar to Feta. Tunette, France. Small goat cheese. Turne de chevelle. Dolphin, France. Goat cheese. Trap, La or Oka. Canada. Truly fine port salue. Named for the trappist order and its Canadian monastery. Trappist, Sea Chapter 3. Trappist, Yugoslavia. Trappist port salue, imitation. Trauben, Grape, Switzerland. Swiss or Gruyet, aged in Swiss Nushatel wine and so named for the grape. Travnik, Travniki. Albania, Russia, Yugoslavia. Soft sheep whole milk with a little goat sometimes and occasionally skim milk. More than a century of success in Europe, Turkey and adjacent lands where it is also known as Arnautin, Arnautskisir and Vlasik. When fresh it is almost white and has a mild pleasing taste. It ripens to a stronger flavor in from two weeks to several months and is not so good if holes should develop in it. The pure sheep milk type when aged is characteristically oily and sharp. Traz Os Montes, Portugal. Soft sheep oily rich sapid. For city tour files nostalgically named from the mountains. All sheep cheese is oily, some of it a bit muttony but none of it at all, tallowy. Trecce, Italy. Small braided cheese eaten fresh. Triple aurore, France. Normandy cheese in season all the year around. Tru, France. Made and consumed in Touraine from May to January. Truvile, France. Soft fresh whole milk. Pond le vec type of superior quality. Troy, from Anges. Sea Barbary and Irvy. Truckles, England. Number one Wiltshire England. Skimmed milk. Blue veined variety like blue viny. The quaint word is the same as used in Trukel or Trundle bed. On Shrove Monday Wiltshire kids went from door to door singing for a handout.  Number two local name in the west of England for a full cream cheddar put up in loaves. Tschil, Armenia. Also known as leaf, tel paneer and zwirn. Skim milk of either sheep or cows. Made into cakes and packed in skins in a land where wine is drunk from skin canteens often with shill. Toul, Deflan, France. A type of maroye. Tulum, penny, turkey. Salty from being soaked in brine. Tuna, prickly pear, Mexico. Not an animal milk cheese but a vegetable one. Made by boiling and straining the pulp of the cactus like prickly pear fruit to cheese like consistency. It is chocolate color and sharp. Pickedly pleasant when hard and dry. It is sometimes enriched with nuts, spices and or flowers. It will keep for a very long time and has been a dessert or confection in Mexico for centuries. Tuscano, Italy. Semi hard cream color a sort of Tuscany Parmesan. Tweedir sir, Serbia. Semi soft sheep. Skim milk cheese with small holes and a sharp taste. Preston forms two by 10 to 12 inches in diameter. Similar to brick or limb burger. Twin cheese, USA. Outstanding American cheddar marketed by Joanne's brothers. Green Bay, Wisconsin. Tafurok, Russia. Semi hard sour milk farm not factory made. It is used in the cheese bread called Matushki. Taibo, Denmark. Made in Copenhagen from pasteurized skim milk. Tirol sour, German. A typical Tirolian hand cheese. Tisgon, Dalmatia. The opposite number of Ziegen just below. Ziegengase, Austria. Semi soft skimmed sheep goat or cow milk. White sharp and salty originated in Dalmatia. You. Urda, Romania. Creamy sweet mild. Uri, Switzerland. Hard brittle white tangy. Made in the canton of Uri. 8 by 8 to 12 inches. Weight 20 to 40 pounds. Urcerin, Switzerland. Mild flavored. Cooked curd. Urt, fromage 2. Soft port salute type of the Basque country. Vi, Vacherine. France and Switzerland. One, Vacherine à la main. Savoy, France. Firm, leathery rind. Soft interior like brie or camembert. Round 5 to 6 by 12 inches in diameter. Made in summer to eat in winter. When fully ripe, it is almost a cold version of the great dish called fondue. Inside the hard rind container is a velvety, spicy aromatic cream. More runny than brie, so it can be eaten with a spoon, dunked in, or spread on bread. The local name is Tom de Montagu. 2. Vacherine fondue or spiced fondue. Switzerland. Although called fondue from being melted, the number one Vacherine comes much closer to our conception of the dish fondue, which we spell with an E. Vacherine number two might be called a precooked and spiced mentale, for the original cheese is made and ripened about the same as the Swiss classic, and is afterward melted, spiced and reformed into Vacherine. Val d'Andorre, fromage doux. Andorre France, sheep milk. Val de Bloc, leu. Nice, France. Hard dried small alpine goat cheese. Valancé or fromage de valancé. Tourin, France. Soft cream goat milk, similar to Sémar. In season from May to December. This was a favorite with Francis I. Valieu, Finland. One ounce wedges, six to a box. Labeled pasteurized processed Swiss cheese. Made by the Cooperative Butter Export Association, Helsinki Finland, to sell to North Americans to help them forget what real cheese is. Valsic, Albania. Crumbly and sharp. Varal penland. Germany. Alpine. Picket. Strong in flavor and smell. Varene, fromage de. France. Soft, fine, strong variety from Upper Burgundy. Vaster botanost. West botania. Slow maturing, one to one and a half years in ripening to a pungent, almost bitter taste. Vas gotta ost. West gotland. Sweden. Semi hard, sweet and nutty. Takes a half year to mature. Weight 20 to 30 pounds. Vendon, fromage de. France. Hard, sheep, round and flat. Like la cendrée in being ripened under ashes. There is also a soft. Vendon. Sold mostly in Paris. Veneto. Venetza. Italy. Parmesan type. Similar to Asiago. Usually sharp. Vic-en. Bigol. France. Winter cheese. Beyond. In season October to May. Victoria. England. The brand name of a cream cheese made in Guilford. Ville-sé-Jacques. France. Île-de-France. Winter specialty in season from November to May. Villiers. France. Soft one-pound squares made in Homaun. Virivori. Or veri. France. Fresh cream cheese. Viterbo. Italy. Sheep milk usually curdled with wild artichoke. Quenara scolimus. Strong grating and seasoning type of the Parmesan Romano pecorino family. Vise. Grease. Use milk. Suitable for grating. Void. Mouche. France. Soft associate of Ponlevic and Limburger. Volvic case. Holland. The name means full cream cheese. And that, according to law, has 45% fat in the dry product. C. Gra. Vohlberg sour milk. Greasy. Hard, greasy, semi-circular form of different sizes with extra strong flavor and odor. The name indicates that it is made of sour milk. Vori. Le. France. Fresh cream variety like Nuff Chateau and Petit Suisse. W. Warsawski Cyr. Poland. Semi-hard, fine, nutty flavored. Named for the capital city of Poland. Warwickshire. England. Derbyshire type. Washed curd cheese. USA. Similar to cheddar. The curd is washed to remove acidity and any abnormal flavors. Wiedeselborg. Denmark. A mild full cream loaf of Danish blue that can be very good if fully ripened. Weißschmier. Bavaria, Germany. Similar to Weißlacker. A slow ripening variety that takes four months. Weißlacker. White lacquer. Bavaria. Soft, pickent, semi-sharp, all gar type. Put up in cylinders and rectangles. Four and a half by four by three and a half. Weighing two and a half 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, care-filly 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 land fangle, abracone, 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 wording such as here lies Bloodwind Evans, aged 72. From My Wales by Rhys Davies. Wensleydale. England. One. 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 Rhine is corrugated from the way the wrapping is put on. Two. White, flat shaped, eaten fresh, made mostly from January through the spring, skipping the season when the greater number one is made throughout the summer and beginning to be made again in the fall and winter. Verde, Elbinger, and Jeterung's Gaase. West Prussia. Semi soft, cow's milker, mildly acid, shaped like Gouda. West Friesian. Netherlands. Skim milk cheese eaten when only a week old. The honoured antiquity of it is preserved in the anonymous English couplet. Good bread, good butter, and good cheese is good English and good freeze. Westphalia sour milk or Brioche. Germany. Sour milk hand cheese needed by hand. Butter and or egg yolk is mixed in with salt and either pepper or caraway seeds. Then the richly coloured 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 flavour is due partly to the seasonings and partly to the curd being allowed to putrify a little like Limburger before pressing. This sour milker is as celebrated as Westphalian Raham. It is so soft and fat it makes a sumptuous spread similar to Tilsit and Brinza. It was named Briocher from the Gut Briocher 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 Brioche. Whale cheese USA. 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 a possible origin of some waxy fossilised 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 USA. Any cheddar that isn't coloured with annatto is known as white cheddar. Green Bay brand is a fine example of it. White gorgonzola. This type without the distinguishing blue veins is little known outside of Italy where it is highly esteemed. Sea gorgonzola. White Stilton England. This white form of England's royal blue cheese lacks the aristocratic veins that are really as green as Ireland's flag. White Thorn Ireland. Firm white tangy half pound slabs boxed. Salty is the same except that it is coloured. Wilstermarschkase. Holzdein Marsch. Schleswig Holstein Germany. Semi hard full cream rapidly cured. Tilset type. Very fine made at Itsehoe. Wiltshire or Wilts. England. A derbischer type of sharp cheddar popular in Wiltshire. Sea North Wilts. Wisconsin factory cheeses. USA. Have the date of manufactured stamped on the rind indicating by the age whether the flavour is mild, mellow, nippy or sharp. American cheddar requires eight months to a year to ripen properly, but most of it is sold green when far too young. Notable Wisconsiners are Lof, Limburger, Redskin and Swiss. Wethania. India. Cal taboos affect the cheese making in India and in place of rennet from calves a vegetable rennet is made from Wethania berries. This names a cheese of agreeable flavour when ripened, but unfortunately it becomes acrid with age. Why? Yogurt or Yogurt. USA. Made with Bacchillus bulgaricus that develops the acidity of the milk. It is similar to the English Saint Ival. York. York Curd and Cambridge York. England. A high grade cream cheese similar to slip coat. Both of which are becoming almost extinct since World War II. Also, this type is too rich to keep any length of time and is sold on the straw mat on which it is cured for local consumption. Yorkshire Stilton. Colorstone England. This Stilton made chiefly at Colorstone develops with age a fine internal fat which makes it so extra juicy that it's a general favourite with English epicures who like their game well hung. York State. USA. Short for New York State the most venerable of our Chetters. Young America. USA. A mild young yellow Cheddar.  Austria. Whole milk or whole milk with cream added aged only two months. Siegen Kase. Germany. A general name in Germanic lands for cheeses made of goat's milk. Altenberger is a leader among Siegen Kase. Sieger. One. This way product is not a true cheese but a cheap form of food made in all countries of central Europe and called Albumin cheese. Some are flavored with cider and others with vinegar. There is also a way bread. Two similar to Corsican broccio and made of sour sheep milk instead of whey sometimes mixed with sugar into small cakes. Zips. Sie Brinza. Zoma. Turkey. Similar to Caccio Cavallo. End of chapter 21. Recording by Ryan Deramos. Deramosmedia.com. About the author from the complete book of cheese. This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer please visit LibriVox.org. The complete book of cheese by Robert Carlton Brown. About the author. Bob Brown after living 30 years in as many foreign lands and enjoying countless national cheeses at the source returned to New York and summed them all up in this book. Born in Chicago he was graduated from Oak Park High School and entered the University of Wisconsin at the exact moment when a number of imported Swiss professors in this great dairy state began teaching their students how to hold an MN taller. After majoring in beer and free launch from Milwaukee to Munish, Bob celebrated the end of prohibition with a book called Let There Be Beer and then decided to write another about beer's best friend, cheese. But first he collaborated with his mother Cora and wife Rose on the Wine Cookbook still in print after nearly 25 years. This first manual on the subject in America paced a baker's dozen food and drink books including America Cooks, 10,000 Snacks, Fish and Seafood and the South American Cookbook. For 10 years he published his own weekly magazines in Rio de Janeiro, Mexico City and London. In the decade before that from 1907 to 1917 he wrote more than a thousand short stories and serials under his full name Robert Carlton Brown. One of his first books What Happened to Mary became a best-seller and was the first five real movie. This put him in who's who in his early 20s. In 1928 he retired to write and travel. After a couple of years spent in collecting books and bibliots throughout the Orient he settled down in Paris with the expatriate group of Americans and invented the reading machine for their delectation. Nancy Cunard published his words and Harry Crosby printed 1450 to 1950 at the Black Sun Press while in Cannes-Sumeur Bob had his own imprint Roving-Eye Press that turned out Demonyx, Gems, a censored anthology, Globe Gliding and Reddys for Bob Brown's machine with contributions by Gertrude Stein, Ezra Pound, Kay Boyle, James D Farrell, et al. The depression drove him back to New York but a decade later he returned to Brazil that had long been his home away from home. There he wrote The Amazing Amazon with his wife Rose making a total of 30 books bearing his name. After the death of his wife and mother Bob Brown closed their mountain home in Petropolis, Brazil and returned to New York where he remarried and now lives in the Greenwich village of his freelancing youth. With him came the family's working library the score of trunks and boxes that formed the basis of a mail-order book business in which he specializes today in food, drink and other out-of-the-way items. End of About the Author End of The Complete Book of Cheese by Robert Carlton Brown


Well, it's up here by animegoos, you are awesome, and yes, I have been messing around with an AI art generator. I used it to turn some of the Paragon heroes into anime girls with, I would say, mixed results. Belka looks like crap, however, I would 100% buy this skin from Uriel. Unfortunately, the AI tended to go for more of the cutesy side of anime instead of turning the male onto dark skin milk with fat tits, but if I would have had that option, I would have checked the hell out of it, believe me. I mainly did the females, because the males, they all turned out horrid, I tried to do, for some reason the AI kept trying to make all the males into women with just terrible results. However, I did throw in a few that cracked me up like rampage. Anyway, I thought this was funny, and I hope you guys get a kick out of it too. MANGOO!