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 Petit 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; Allgaeuer-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 Niederungskaese
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.