Reichkaese
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
U.S.A.

Mixed with any piquant relish and eaten fresh.

Remoudon, or Fromage Piquant
Belgium

The two names combine in re-ground piquant cheese, and that’s what it is.  The season is winter, from November to June.

Requeijao
Portugal and Brazil

Recooked.

Resurrection see Welsh.

Rhubarbe
France

A type of Roquefort which, in spite of its name, is no relation to our pie plant.

Riceys see Champenois.

Ricotta Romano
Italy

Soft and fresh.  The best is made from sheep buttermilk.  Creamy, piquant, with subtle fragrance.  Eaten with sugar and cinnamon, sometimes with a dusting of powdered coffee.

Ricotta
Italy and U.S.A.

Fresh, moist, unsalted cottage cheese for sandwiches, salads, lasagne, blintzes and many Italian dishes.  It is also mixed with Marsala and rum and relished for dessert Ricotta may be had in every Little Italy, some of it very well made and, unfortunately, some of it a poor substitute whey cheese.

Ricotta Salata

Hard; grayish white.  Although its flavor is milk it is too hard and too salty for eating as is, and is mostly used for grating.

Riesengebirge
Bohemia

Semisoft; 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 Mont d’Or but takes longer to ripen, two to three months.

Robbiole
Robbiola
Robbiolini
_ Lombardy_
_ Italian_

Very similar to Crescenza (see.) Alpine winter cheese of fine quality.  The form is circular and flat, weighing from eight ounces to two pounds, while Robbiolini, the baby of the family tips the scale at just under four ounces.

Roblochon, le

Same as Reblochon.  A delicious form of it is made of half-dried sheep’s milk in Le Grand Bornand.

Rocamadur
Limousin, France

Tiny sheep milk cheese weighing two ounces.  In season November to May.

Rocroi
France

From the Champagne district.

Rokadur
Yugoslavia

Imitation Roquefort.

Roll
England