Semihard, rich, blue-veined, piquant, delicate, excellent imitation of Roquefort.  Sometimes called “Danish Roquefort,” and because it is exported around the world it is Denmark’s best-known cheese.  Although it sells for 20% to 30% less than the international triumvirate of Blues, Roquefort, Stilton and Gorgonzola, it rivals them and definitely leads lesser Blues.

Danish Export
Denmark

Skim milk and buttermilk.  Round and flat, mild and mellow.  A fine cheese, as many Danish exports are.

Dansk Schweizerost
Denmark

Danish Swiss cheese, imitation Emmentaler, but with small holes. 
Nutty, sweet dessert or “picnic cheese,” as Swiss is often called.

Danzig
Poland

A pleasant cheese to accompany a glass of the great liqueur,
Goldwasser, Eau de Vie de Danzig, from the same celebrated city.

Darling
U.S.A.

One of the finest Vermont Cheddars, handled for years by one of
America’s finest fancy food suppliers, S.S.  Pierce of Boston.

Dauphin
Flanders, France

Season, November to May.

d’Aurigny, Fromage see Alderney.

Daventry
England

A Stilton type, white, small, round, flat and very rich, with “blue” veins of a darker green.

Decize
Nivernaise, France

In season all year.  Soft, creamy, mellow, resembles Brie.

de Foin, Fromage see Hay.

de Fontine Spain

Crumbly, sharp, nutty.

de Gascony, Fromage see Castillon.

de Gerardmer see Recollet.

Delft
Holland

About the same as Leyden. (See.)

Delicieux

The brand name of a truly delicious Brie.

Delikat
U.S.A.

A mellow breakfast spread, on the style of the German Fruehstueck original. (See.)

de Lile, Boule

French name for Belgian Oude Kaas.

Demi-Etuve

Half-size Etuve. (See.)

Demi Petit Suisse

The name for an extra small Petit Suisse to distinguish it from the
Gros.

Demi-Sel
Normandy, France

Soft, whole, creamy, lightly salted, resembles Gournay but slightly saltier; also like U.S. cream cheese, but softer and creamier.

Demi-Sel, Croissant see Croissant Demi-Sel.

Derby, or Derbyshire
England

Hard; shape like Austrian Nagelkassa and the size of Cheshire though sometimes smaller.  Dry, large, flat, round, flaky, sharp and tangy.  A factory cheese said to be identical with Double Gloucester and similar to Warwickshire, Wiltshire and Leicester.  The experts pronounce it “a somewhat inferior Cheshire, but deficient in its quality and the flavor of Cheddar.”  So it’s unlikely to win in any cheese derby in spite of its name.