Westphalia Sour Milk, or Brioler
Germany

Sour-milk hand cheese, kneaded by hand.  Butter and/or egg yolk is mixed in with salt, and either pepper or caraway seeds.  Then the richly colored 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 flavor 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 raw ham.  It is so soft and fat it makes a sumptuous spread, similar to Tilsit and Brinza.  It was named Brioler from the “Gute Brioler” 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 Briol.

Whale Cheese
U.S.A.

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 the possible origin of some waxy fossilized 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
U.S.A.

Any Cheddar that isn’t colored with anatto 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. (See 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.

Whitethorn
Ireland

Firm; white; tangy; half-pound slabs boxed.  Saltee is the same, except that it is colored.

Wilstermarsch-Kaese Holsteiner Marsch
Schleswig-Holstein, Germany

Semihard; full cream; rapidly cured; Tilsit type; very fine; made at
Itzehoe.

Wiltshire or Wilts
England

A Derbyshire type of sharp Cheddar popular in Wiltshire. (See North
Wilts.)

Wisconsin Factory Cheeses
U.S.A.

Have the date of manufacture stamped on the rind, indicating by the age whether the flavor is “mild, mellow, nippy, or sharp.”  American Cheddar requires from eight months to a year to ripen properly, but most of it is sold green when far too young.

Notable Wisconsiners are Loaf, Limburger, Redskin and Swiss.

Withania
India

Cow taboos affect the cheesemaking in India, and in place of rennet from calves a vegetable rennet is made from withania berries.  This names a cheese of agreeable flavor when ripened, but, unfortunately, it becomes acrid with age.