II.  Vacherin Fondu, or Spiced Fondu.  Switzerland.  Although called Fondu from being melted, the No.  I Vacherin comes much closer to our conception of the dish Fondue, which we spell with an “e.”

Vacherin No.  II might be called a re-cooked and spiced Emmentaler, for the original cheese is made, and ripened about the same as the Swiss classic and is afterward melted, spiced and reformed into Vacherin.

Val-d’Andorre, Fromage du
Andorra, France

Sheep milk.

Valdeblore, le
Nice, France

Hard, dried, small Alpine goat cheese.

Valencay, or Fromage de Valencay
Touraine, France

Soft; cream; goat milk; similar to Saint-Maure.  In season from May to
December.  This was a favorite with Francis I.

Valio
Finland

One-ounce wedges, six to a box, labeled pasteurized process 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.

Varalpenland
Germany

Alpine.  Piquant, strong in flavor and
smell.

Varennes, Fromage de
France

Soft, fine, strong variety from Upper Burgundy.

Vaesterbottenost
West Bothnia

Slow-maturing.  One to one-and-a-half years in ripening to a pungent, almost bitter taste.

Vaestgoetaost
West Gothland, Sweden

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 associate 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.)