,,bob ,,brown ,the ,complete ,book of ,cheese ,illustrations by ,eric ,blegvad ,illustration ,gramercy ,publishing ,company ,new ,york #aiee ,author of ,,the ,,wine ,,cook ,,book ,,america ,,cooks #aj1jjj ,,snacks ,,salads ,,and ,,herbs ,,the ,,south ,,american ,,cook ,,book ,,soups1 ,,sauces ,,and ,,gravies ,,the ,,vegetable ,,cook ,,book ,,look ,,before ,,you ,,cook6 ,,the ,,european ,,cook ,,book ,,the ,,wining ,,and ,,dining ,,quiz ,,most ,,for ,,your ,,money ,,outdoor ,,cooking ,,fish ,,and ,,seafood ,,cook ,,book ,,the ,,country ,,cook ,,book ,co-author of ,food and ,drink ,books by ,the ,browns ,,let ,,there ,,be ,,beer6 ,,homemade ,,hilarity ,illustration3 ,,to ,,to ,,phil ,,alpert ,turophile ,extraordinary ,illustration3 ,contents #a ,i ,remember ,cheese #b ,the ,big ,cheese #c ,foreign ,greats #d ,native ,americans #e ,sixty-five ,sizzling ,rabbits #f ,the ,fondue #g ,souffls1 ,puffs and ,ramekins #h ,pizzas1 ,blintzes1 ,pastes and ,cheese ,cake #i ,au ,gratin1 ,soups1 ,salads and ,sauces #aj ,appetizers1 ,crackers1 ,sandwiches1 ,savories1 ,snacks1 ,spreads and ,toasts #aa ,fit for ,drink #ab ,lazy ,lou ,,appendix--,the ,a-,b-,z of ,cheese ,,index ,,of ,,recipes ,illustration ,chapter ,one ,i ,remember ,cheese ,cheese market day in a town in the north of ,holland4 ,all the cheese-fanciers are out1 thumping the cannon-ball ,edams and the millstone ,goudas with their bare red knuckles1 plugging in with a hollow steel tool for samples4 ,in ,holland the business of judging a crumb of cheese has been taken with great seriousness for centuries4 ,the abracadabra is comparable to that of the wine-taster or tea-taster4 ,these ,edamers have the trained ear of music-masters and1 merely by knuckle-rapping1 can tell down to an air pocket left by a gas bubble just how mature the interior is4 ,the connoisseurs use gingerbread as a mouth-freshener2 and ,i1 too1 that sunny day among the ,edams1 kept my gingerbread handy and made my way from one fine cheese to another1 trying out generous plugs from the heaped cannon balls that looked like the ammunition dump at ,antietam4 ,i remember another market day1 this time in ,lucerne4 ,all morning ,i stocked up on good ,schweizerkse and better ,gruyre4 ,for lunch ,i had cheese salad4 ,all around me the farmers were rolling two-hundred-pound ,emmentalers1 bigger than oxcart wheels4 ,i sat in a little caf1 absorbing cheese and cheese lore in equal quantities4 ,i learned that a prize cheese must be chock-full of equal-sized eyes1 the gas holes produced during fermentation4 ,they must glisten like polished bar glass4 ,the cheese itself must be of a light1 lemonish yellow4 ,its flavor must be nutlike4 7,nuts and ,swiss cheese complement each other as subtly as ,gorgonzola and a ripe banana47 ,there are1 ,i learned1 blind ,swiss cheeses as well1 but the million-eyed ones are better4 ,but ,i don't have to hark back to ,switzerland and ,holland for cheese memories4 ,here at home we have increasingly taken over the cheeses of all nations1 first importing them1 then imitating them1 from ,swiss ,engadine to what we call ,genuine ,sprinz4 ,we've naturalized ,scandinavian ,blues and smoked browns and baptized our own ,saaland ,pfarr in native whiskey4 ,of fifty popular ,italian types we duplicate more than half1 some fairly well1 others badly4 ,we have our own legitimate offspring too1 beginning with the ,pineapple1 supposed to have been first made about #ahde in ,litchfield ,county1 ,connecticut4 ,we have our own creamy ,neufchtel1 ,new ,york ,coon1 ,vermont ,sage1 the delicious ,liederkranz1 ,california ,jack1 ,nuworld1 and dozens of others1 not all quite so original4 ,and1 true to the ,american way1 we've organized cheese-eating4 ,there's an annual cheese week1 and a cheese month 7,october74 ,we even boast a mail-order ,cheese-of-the-,month ,club4 ,we haven't yet reached the point of sophistication1 however1 attained by a ,paris cheese club that meets regularly4 ,to qualify for membership you have to identify two hundred basic cheeses1 and you have to do it blindfolded4 ,this is a test ,i'd prefer not to submit to1 but in my amateur way ,i have during the past year or two been sharpening my cheese perception with whatever varieties ,i could encounter around ,new ,york4 ,i've run into briny ,caucasian ,cossack1 ,corsican ,gricotta1 and exotics like ,rarush ,durmar1 ,travnik1 and ,karaghi ,la-la4 ,cheese-hunting is one of the greatest--and least competitively crowded--of sports4 ,i hope this book may lead others to give it a try4 ,illustration ,chapter ,two ,the ,big ,cheese ,one of the world's first outsize cheeses officially weighed in at four tons in a fair at ,toronto1 ,canada1 seventy years ago4 ,another monstrous ,cheddar tipped the scales at six tons in the ,new ,york ,state ,fair at ,syracuse in #aicg4 ,before this1 a one-thousand-pounder was fetched all the way from ,new ,zealand to ,london to star in the ,wembley ,exposition of #aibd4 ,but1 compared to the outsize ,syracusan1 it looked like a ,baby ,gouda4 ,as a matter of fact1 neither ,england nor any of her great dairying colonies have gone in for mammoth jobs1 except ,canada1 with that four-tonner shown at ,toronto4 ,we should mention two historic king-size ,chesters4 ,you can find out all about them in ,cheddar ,gorge1 edited by ,sir ,john ,squire4 ,the first of them weighed #adi pounds1 and was the largest made1 up to the year #ahbe4 ,it was proudly presented to ,h4,r4,h4 the ,duke of ,york4 7,its heft almost tied the #adg-pound ,green ,county wheel of ,wisconsin ,swiss presented by the makers to ,president ,coolidge in #aibh in appreciation of his raising the protective tariff against genuine ,swiss to #ej percent47 ,while the cheese itself weighed a mite under #aej1 ,his ,royal ,highness1 ruff1 belly1 knee breeches1 doffed high hat and all1 was a hundred-weight heavier1 and thus almost dwarfed it4 ,it was almost a century later that the second record-breaking ,chester weighed in1 at only #bjj pounds4 ,yet it won a ,gold ,medal and a ,challenge ,cup and was presented to the ,king1 who graciously accepted it4 ,this was more than ,queen ,victoria had done with a bridal gift cheese that tipped the scales at #a1ajj pounds4 ,it took a whole day's yield from #ghj contented cows1 and stood a foot and eight inches high1 measuring nine feet1 four inches around the middle4 ,the assembled donors of the cheese were so proud of it that they asked royal permission to exhibit it on a round of country fairs4 ,the ,queen assented to this ambitious request1 perhaps prompted by the exhibition-minded ,albert4 ,the publicity-seeking cheesemongers assured ,her ,majesty that the gift would be returned to her just as soon as it had been exhibited4 ,but the ,queen didn't want it back after it was show-worn4 ,the donors began to quarrel among themselves about what to do with the remains1 until finally it got into ,chancery where so many lost causes end their days4 ,the cheese was never heard of again4 ,while it is generally true that the bigger the cheese the better1 7much the same as a magnum bottle of champagne is better than a pint71 there is a limit to the obesity of a block1 ball or brick of almost any kinds of cheese4 ,when they pass a certain limit1 they lack homogeneity and are not nearly so good as the smaller ones4 ,today a good magnum size for an exhibition ,cheddar is #efj pounds2 for a prize ,provolone1 #bhj pounds2 while a ,swiss wheel of only #baj will draw crowds to any food-shop window4 ,yet by and large it's the monsters that get into the ,cheese ,hall of ,fame and come down to us in song and story4 ,for example1 that four-ton ,toronto affair inspired a cheese poet1 ,james ,mc,intyre1 who doubled as the local undertaker4 ,we have thee1 mammoth cheese1 ,lying quietly at your ease2 ,gently fanned by evening breeze1 ,thy fair form no flies dare seize4 ,all gaily dressed soon you'll go ,to the greatest provincial show1 ,to be admired by many a beau ,in the city of ,toronto4 ,may you not receive a scar as ,we have heard that ,mr4 ,harris ,intends to send you off as far as ,the great world's show at ,paris4 ,of the youth beware of these1 ,for some of them might rudely squeeze ,and bite your cheek2 then song or glees ,we could not sing1 oh1 ,queen of ,cheese4 ,an ode to a one hundred percent ,american mammoth was inspired by ,the ,ultra-,democratic1 ,anti-,federalist ,cheese of ,cheshire4 ,this was in the summer of #ahja when the patriotic people of ,cheshire1 ,massachusetts1 turned out en masse to concoct a mammoth cheese on the village green for presentation to their beloved ,president ,jefferson4 ,the unique demonstration occurred spontaneously in jubilant commemoration of the greatest political triumph of a new country in a new century--the victory of the ,democrats over the ,federalists4 ,its collective making was heralded in ,boston's ,mercury and ,new ,england ,palladium1 ,september #h1 #ahja3 ,the ,mammoth ,cheese ,,an ,,epico-,,lyrico ,,ballad ,from meadows rich1 with clover red1 ,a thousand heifers come2 ,the tinkling bells the tidings spread1 ,the milkmaid muffles up her head1 ,and wakes the village hum4 ,in shining pans the snowy flood ,through whitened canvas pours2 ,the dyeing pots of otter good ,and rennet tinged with madder blood ,are sought among their stores4 ,the quivering curd1 in panniers stowed1 ,is loaded on the jade1 ,the stumbling beast supports the load1 ,while trickling whey bedews the road ,along the dusty glade4 ,as ,cairo's slaves1 to bondage bred1 ,the arid deserts roam1 ,through trackless sands undaunted tread1 ,with skins of water on their head ,to cheer their masters home1 ,so here full many a sturdy swain ,his precious baggage bore2 ,old misers e'en forgot their gain1 ,and bed-rid cripples1 free from pain1 ,now took the road before4 ,the widow1 with her dripping mite ,upon her saddle horn1 ,rode up in haste to see the sight ,and aid a charity so right1 ,a pauper so forlorn4 ,the circling throng an opening drew ,upon the verdant-grass ,to let the vast procession through ,to spread their rich repast in view1 ,and ,elder ,j4 ,l4 pass4 ,then ,elder ,j4 with lifted eyes ,in musing posture stood1 ,invoked a blessing from the skies ,to save from vermin1 mites and flies1 ,and keep the bounty good4 ,now mellow strokes the yielding pile ,from polished steel receives1 ,and shining nymphs stand still a while1 ,or mix the mass with salt and oil1 ,with sage and savory leaves4 ,then sextonlike1 the patriot troop1 ,with naked arms and crown1 ,embraced1 with hardy hands1 the scoop1 ,and filled the vast expanded hoop1 ,while beetles smacked it down4 ,next girding screws the ponderous beam1 ,with heft immense1 drew down2 ,the gushing whey from every seam ,flowed through the streets a rapid stream1 ,and shad came up to town4 ,this spirited achievement of early democracy is commemorated today by a sign set up at the ancient and honorable town of ,cheshire1 located between ,pittsfield and ,north ,adams1 on ,route #h4 ,jefferson's speech of thanks to the democratic people of ,cheshire rings out in history3 ,i look upon this cheese as a token of fidelity from the very heart of the people of this land to the great cause of equal rights to all men4 ,this popular presentation started a tradition4 ,when ,van ,buren succeeded to the ,presidency1 he received a similar mammoth cheese in token of the high esteem in which he was held4 ,a monstrous one1 bigger than the ,jeffersonian1 was made by ,new ,englanders to show their loyalty to ,president ,jackson4 ,for weeks this stood in state in the hall of the ,white ,house4 ,at last the floor was a foot deep in the fragments remaining after the enthusiastic ,democrats had eaten their fill4 ,illustration ,chapter ,three ,foreign ,greats ,ode to ,cheese ,god of the country1 bless today ,thy cheese1 ,for which we give ,thee thanks on bended knees4 ,let them be fat or light1 with onions blent1 ,shallots1 brine1 pepper1 honey2 whether scent ,of sheep or fields is in them1 in the yard ,let them1 good ,lord1 at dawn be beaten hard4 ,and let their edges take on silvery shades ,under the moist red hands of dairymaids2 ,and1 round and greenish1 let them go to town ,weighing the shepherd's folding mantle down2 ,whether from ,parma or from ,jura heights1 ,kneaded by august hands of ,carmelites1 ,stamped with the mitre of a proud abbess4 ,flowered with the perfumes of the grass of ,bresse1 ,from hollow ,holland1 from the ,vosges1 from ,brie1 ,from ,roquefort1 ,gorgonzola1 ,italy6 ,bless them1 good ,lord6 ,bless ,stilton's royal fare1 ,red ,cheshire1 and the tearful cream ,gruyre4 ,,from ,,jethro ,,bithell',s ,,translation ,,of ,a ,,poem ,,by ,m4 ,thomas ,braun ,symphonie des ,fromages ,a giant ,cantal1 seeming to have been chopped open with an ax1 stood aside of a golden-hued ,chester and a ,swiss ,gruyre resembling the wheel of a ,roman chariot ,there were ,dutch ,edams1 round and blood-red1 and ,port-,saluts lined up like soldiers on parade4 ,three ,bries1 side by side1 suggested phases of the moon2 two of them1 very dry1 were amber-colored and full1 and the third1 in its second quarter1 was runny and creamy1 with a milky way which no human barrier seemed able to restrain4 ,and all the while majestic ,roqueforts looked down with princely contempt upon the other1 through the glass of their crystal covers4 ,emile ,zola ,in #aiec the ,united ,states ,department of ,agriculture published ,handbook ,no4 #ed1 entitled ,cheese ,varieties and ,descriptions1 with this comment3 ,there probably are only about eighteen distinct types or kinds of natural cheese4 ,all the rest 7more than #djj names7 are of local origin1 usually named after towns or communities4 ,a list of the best-known names applied to each of these distinct varieties or groups is given3 ,brick ,gouda ,romano ,camembert ,hand ,roquefort ,cheddar ,limburger ,sapsago ,cottage ,neufchtel ,swiss ,cream ,parmesan ,trappist ,edam ,provolone ,whey cheeses 7,mysost and ,ricotta7 ,may we nominate another dozen to form our own ,cheese ,hall of ,fame8 ,we begin our list with a partial roll call of the big ,blues family and end it with members of the monastic order of ,port-,salut ,trappist that includes ,canadian ,oka and our own ,kentucky thoroughbred4 ,the ,blues that ,are ,green ,stilton1 ,roquefort and ,gorgonzola form the triumvirate that rules a world of lesser ,blues4 ,they are actually green1 as green as the mythical cheese the moon is made of4 ,in almost every1 land where cheese is made you can sample a handful of lesser ,blues and imitations of the invincible three and try to classify them1 until you're blue in the face4 ,the best we can do in this slight summary is to mention a few of the most notable1 aside from our own ,blues of ,minnesota1 ,wisconsin1 ,oregon and other states that major in cheese4 ,danish ,blues are popular and splendidly made1 such as ,flower of ,denmark4 ,the ,argentine competes with a pampas-grass ,blue all its own4 ,but ,france and ,england are the leaders in this line1 ,france first with a sort of triple triumvirate within a triumvirate--,septmoncel1 ,gex1 and ,sassenage1 all three made with three milks mixed together3 cow1 goat and sheep4 ,septmoncel is the leader of these1 made in the ,jura mountains and considered by many ,french caseophiles to outrank ,roquefort4 ,this class of ,blue or marbled cheese is called fromage persill1 as well as fromage bleu and pate bleue4 ,similar mountain cheeses are made in ,auvergne and ,aubrac and have distinct qualities that have brought them fame1 such as ,cantal1 bleu d',auvergne ,guiole or ,laguiole1 bleu de ,salers1 and ,st4 ,flour4 ,olivet and ,queville come within the color scheme1 and sundry others such as ,champolon1 ,journiac1 ,queyras and ,sarraz4 ,of ,english ,blues there are several celebrities beside ,stilton and ,cheshire ,stilton4 ,wensleydale was one in the early days1 and still is1 together with ,blue ,dorset1 the deepest green of them all1 and esoteric ,blue ,vinny1 a choosey cheese not liked by everybody1 the favorite of ,thomas ,hardy4 ,brie ,sheila ,hibben once wrote in ,the ,new ,yorker3 ,i can't imagine any difference of opinion about ,brie's being the queen of all cheeses1 and if there is any such difference1 ,i shall certainly ignore it4 ,the very shape of ,brie--so uncheese-like and so charmingly fragile--is exciting4 ,nine times out of ten a ,brie will let you down--will be all caked into layers1 which shows it is too young1 or at the over-runny stage1 which means it is too old--but when you come on the tenth ,brie1 coulant to just the right1 delicate creaminess1 and the color of fresh1 sweet butter1 no other cheese can compare with it4 ,the season of ,brie1 like that of oysters1 is simple to remember3 only months with an ,r1 beginning with ,september1 which is the best1 bar none4 ,caciocavallo ,from ,bulgaria to ,turkey the ,italian horse cheese1 as ,caciocavallo translates1 is as universally popular as it is at home and in all the ,little ,italics throughout the rest of the world4 ,flattering imitations are made and named after it1 as follows3 ,,bulgaria3 ,kascaval ,,greece3 ,kashcavallo and ,caskcaval ,,hungary3 ,parenica ,,rumania3 ,pentele and ,kascaval ,,serbia3 ,katschkawalj ,,syria3 ,cashkavallo ,,transylvania3 ,kascaval 7as in ,rumania7 ,,turkey3 ,cascaval ,penir ,,yugoslavia3 ,kackavalj ,a horse's head printed on the cheese gave rise to its popular name and to the myth that it is made of mare's milk4 ,it is1 however1 curded from cow's milk1 whole or partly skimmed1 and sometimes from water buffalo2 hard1 yellow and so buttery that the best of it1 which comes from ,sorrento1 is called ,cacio burro1 butter cheese4 ,slightly salty1 with a spicy tang1 it is eaten sliced when young and mild and used for grating and seasoning when old1 not only on the usual ,italian pastes but on sweets4 ,different from the many grating cheeses made from little balls of curd called grana1 ,caciocavallo is a pasta fileta1 or drawn-curd product4 ,because of this it is sometimes drawn out in long thick threads and braided4 ,it is a cheese for skilled artists to make sculptures with1 sometimes horses' heads1 again bunches of grapes and other fruits1 even as ,provolone is shaped like apples and pears and often worked into elaborate bas-relief designs4 ,but ordinarily the horse's head is a plain tenpin in shape or a squat bottle with a knob on the side by which it has been tied up1 two cheeses at a time1 on opposite sides of a rafter1 while being smoked lightly golden and rubbed with olive oil and butter to make it all the more buttery4 ,in ,calabria and ,sicily it is very popular1 and although the best comes from ,sorrento1 there is keen competition from ,abruzzi1 ,apulian ,province and ,molise4 ,it keeps well and doesn't spoil when shipped overseas4 ,in his ,little ,book of ,cheese ,osbert ,burdett recommends the high1 horsy strength of this smoked ,cacio over tobacco smoke after dinner3 ,only monsters smoke at meals1 but a monster assured me that ,gorgonzola best survives this malpractice4 ,clearly1 some pungency is necessary1 and confidence suggests rather ,cacio which would survive anything1 the monster said4 ,camembert ,camembert is called mold-matured and all that is genuine is labeled ,syndicat du ,vrai ,camembert4 ,the name in full is ,syndicat des ,fabricants du ,veritable ,camembert de ,normandie and we agree that this is a most useful association for the defense of one of the best cheeses of ,france4 ,its extremely delicate piquance cannot be matched1 except perhaps by ,brie4 ,napoleon is said to have named it and to have kissed the waitress who first served it to him in the tiny town of ,camembert4 ,and there a statue stands today in the market place to honor ,marie ,harel who made the first ,camembert4 ,camembert is equally good on thin slices of apple1 pineapple1 pear1 ,french flute or pumpernickel4 ,as-with ,brie and with oysters1 ,camembert should be eaten only in the ,r months1 and of these ,september is the best4 ,since ,camembert rhymes with beware1 if you can't get the vritable don't fall for a domestic imitation or any ,west ,german abomination such as one dressed like a valentine in a heart-shaped box and labeled ,camembert--,cheese ,exquisite4 ,they are equally tasteless1 chalky with youth1 or choking with ammoniacal gas when old and decrepit4 ,cheddar ,the ,english ,encyclopedia of ,practical ,cookery says3 ,cheddar cheese is one of the kings of cheese2 it is pale coloured1 mellow1 salvy1 and1 when good1 resembling a hazelnut in flavour4 ,the ,cheddar principle pervades the whole cheesemaking districts of ,america1 ,canada and ,new ,zealand1 but no cheese imported into ,england can equal the ,cheddars of ,somerset and the ,west of ,scotland4 ,named for a village near ,bristol where farmer ,joseph ,harding first manufactured it1 the best is still called ,farmhouse ,cheddar1 but in ,america we have practically none of this4 ,farmhouse ,cheddar must be ripened at least nine months to a mellowness1 and little of our ,american cheese gets as much as that4 ,back in #afie ,john ,houghton wrote that it contended in goodness 7if kept from two to five years1 according to magnitude7 with any cheese in ,england4 ,today it is called ,england's second-best cheese1 second after ,stilton1 of course4 ,in early days a large cheese sufficed for a year or two of family feeding1 according to this old note3 ,a big ,cheddar can be kept for two years in excellent condition if kept in a cool room and turned over every other day4 ,but in old ,england some were harder to preserve3 ,in ,bath444 ,i asked one lady of the larder how she kept ,cheddar cheese4 ,her eyes twinkled3 ',we don't keep cheese2 we eats it4' ,cheshire ,a ,cheshireman sailed into ,spain ,to trade for merchandise2 ,when he arrived from the main ,a ,spaniard him espies4 ,who said1 ,you ,english rogue1 look here6 ,what fruits and spices fine ,our land produces twice a year4 ,thou has not such in thine4 ,the ,cheshireman ran to his hold ,and fetched a ,cheshire cheese1 ,and said1 ,look here1 you dog1 behold6 ,we have such fruits as these4 ,your fruits are ripe but twice a year1 ,as you yourself do say1 ,but such as ,i present you here ,our land brings twice a day4 ,anonymous ,let us pass on to cheese4 ,we have some glorious cheeses1 and far too few people glorying in them4 ,the ,cheddar of the inn1 of the chophouse1 of the average ,english home1 is a libel on a thing which1 when authentic1 is worthy of great honor4 ,cheshire1 divinely commanded into existence as to three parts to precede and as to one part to accompany certain ,tawny ,ports and some ,late-,bottled ,ports1 can be a thing for which the ,british ,navy ought to fire a salute on the principle on which ,colonel ,brisson made his regiment salute when passing the great ,burgundian vineyard4 ,t4 ,earle ,welby1 ,,in ,,the ,,dinner ,,knell ,cheshire is not only the most literary cheese in ,england1 but the oldest4 ,it was already manufactured when ,caesar conquered ,britain1 and tradition is that the ,romans built the walled city of ,chester to control the district where the precious cheese was made4 ,chester on the ,river ,dee was a stronghold against the ,roman invasion4 ,it came to fame with ,the ,old ,cheshire ,cheese in ,elizabethan times and waxed great with ,samuel ,johnson presiding at the ,fleet ,street ,inn where ,white ,cheshire was served with radishes or watercress or celery when in season1 and ,red ,cheshire was served toasted or stewed in a sort of ,welsh ,rabbit4 7,see ,chapter #e47 ,the ,blue variety is called ,cheshire-,stilton1 and ,vyvyan ,holland1 in ,cheddar ,gorge suggests that it was no doubt a cheese of this sort1 discovered and filched from the larder of the ,queen of ,hearts1 that accounted for the contented grin on the face of the ,cheshire ,cat in ,alice in ,wonderland4 ,all very ,english1 as recorded in ,victor ,meusy's couplet3 ,dans le ,chester sec et rose ,a longues dents1 l',anglais mord4 ,in the ,chester dry and pink ,the long teeth of the ,english sink4 ,edam and ,gouda ,edam in ,peace and ,war ,there also coming into the river two ,dutchmen1 we sent a couple of men on board and brought three ,holland cheeses1 cost #d;d4 a piece1 excellent cheeses4 ,pepys' ,diary1 ,march #b1affc ,commodore ,coe1 of the ,montevidian ,navy1 defeated ,admiral ,brown of the ,buenos ,ayrean ,navy1 in a naval battle1 when he used ,holland cheese for cannon balls4 ,the ,harbinger 7,vermont71 ,december #aa1 #ahdg ,the crimson cannon balls of ,holland have been heard around the world4 ,known as red balls in ,england and katzenkopf1 cat's head1 in ,germany1 they differ from ,gouda chiefly in the shape1 ,gouda being round but flattish and now chiefly imported as one-pound ,baby ,goudas4 ,edam when it is good is very1 very good1 but when it is bad it is horrid4 ,sophisticated ones are sent over already scalloped for the ultimate consumer to add port1 and there are crocks of ,holland cheese potted with sauterne4 ,both ,edam and ,gouda should be well aged to develop full-bodied quality1 two years being the accepted standard for ,edam4 ,the best ,edams result from a perfect combination of ,breed 7black-and-white ,dutch ,friesian7 and ,feed 7the rich pasturage of ,friesland and ,noord ,holland74 ,the ,goudas1 shaped like ,english ,derby and ,belgian ,delft and ,leyden1 come from ,south ,holland4 ,some are specially made for the ,jewish trade and called ,kosher ,gouda4 ,both ,edam and ,gouda are eaten at mealtimes thrice daily in ,holland4 ,a ,dutch breakfast without one or the other on black bread with butter and black coffee would be unthinkable4 ,they're also boon companions to plum bread and ,dutch cocoa4 ,eclair ,edams are those with soft insides4 ,emmentaler1 ,gruyre and ,swiss ,when the working woman ,takes her midday lunch1 ,it is a piece of ,gruyre ,which for her takes the place of roast4 ,victor ,meusy ,whether an ,emmentaler is eminently ,schweizerkse1 grand ,gruyre from ,france1 or lesser ,swiss of the ,united ,states1 the shape1 size and glisten of the eyes indicate the stage of ripeness1 skill of making and quality of flavor4 ,they must be uniform1 roundish1 about the size of a big cherry and1 most important of all1 must glisten like the eye of a lass in love1 dry but with the suggestion of a tear4 ,gruyre does not see eye to eye with the big-holed ,swiss ,saanen cartwheel or ,american imitation4 ,it has tiny holes1 and many of them2 let us say it is freckled with pinholes1 rather than pock-marked4 ,this variety is technically called a niszler1 while one without any holes at all is blind4 ,eyes or holes are also called vesicles4 ,gruyre ,trauben 7,grape ,gruyre7 is aged in ,neuchtel wine in ,switzerland1 although most ,gruyre has been made in ,france since its introduction there in #agbb4 ,the most famous is made in the ,jura1 and another is called ,comt from its origin in ,franche-,comt4 ,a blind ,emmentaler was made in ,switzerland for export to ,italy where it was hardened in caves to become a grating cheese called ,raper1 and now it is largely imitated there4 ,emmentaler1 in fact1 because of its piquant pecan-nut flavor and inimitable quality1 is simulated everywhere1 even in ,switzerland4 ,besides phonies from ,argentina and countries as far off as ,finland1 we get a flood of imported and domestic ,swisses of all sad sorts1 with all possible faults--from too many holes1 that make a flabby1 wobbly cheese1 to too few--cracked1 dried-up1 collapsed or utterly ruined by molding inside4 ,so it will pay you to buy only the kind already marked genuine in ,switzerland4 ,for there cheese such as ,saanen takes six years to ripen1 improves with age1 and keeps forever4 ,cartwheels well over a hundred years old are still kept in cheese cellars 7as common in ,switzerland as wine cellars are in ,france71 and it is said that the rank of a family is determined by the age and quality of the cheese in its larder4 ,feta and ,casere ,the ,greeks have a name for it--,feta4 ,their neighbors call it ,greek cheese4 ,feta is to cheese what ,hymettus is to honey4 ,the two together make ambrosial manna4 ,feta is soft and as blinding white as a plate of fresh ,ricotta smothered with sour cream4 ,the whiteness is preserved by shipping the cheese all the way from ,greece in kegs sloshing full of milk1 the milk being renewed from time to time4 ,having been cured in brine1 this great sheep-milk curd is slightly salty and somewhat sharp1 but superbly spicy4 ,when first we tasted it fresh from the keg with salty milk dripping through our fingers1 we gave it full marks4 ,this was at the ,staikos ,brothers ,greek-import store on ,west #bcrd ,street in ,manhattan4 ,we then compared ,feta with thin wisps of its grown-up brother1 ,casere4 ,this gray and greasy1 hard and brittle palate-tickler of sheep's milk made us bleat for more ,feta4 ,gorgonzola ,gorgonzola1 least pretentious of the ,blues triumvirate 7including ,roquefort and ,stilton7 is nonetheless by common consent monarch of all other ,blues from ,argentina to ,denmark4 ,in ,england1 indeed1 many epicures consider ,gorgonzola greater than ,stilton1 which is the highest praise any cheese can get there4 ,like all great cheeses it has been widely imitated1 but never equaled4 ,imported ,gorgonzola1 when fruity ripe1 is still firm but creamy and golden inside with rich green veins running through4 ,very pungent and highly flavored1 it is eaten sliced or crumbled to flavor salad dressings1 like ,roquefort4 ,habl ,crme ,chantilly ,the name ,habl ,crme ,chantilly sounds ,french1 but the cheese is ,swedish and actually lives up to the blurb in the imported package3 ,the overall characteristic is indescribable and delightful freshness4 ,this exclusive product of the ,walk ,grd ,creamery was hailed by ,sheila ,hibben in ,the ,new ,yorker of ,may #f1 #aiej1 as enthusiastically as ,brillat-,savarin would have greeted a new dish1 or the ,planetarium a new star3 ,endeavoring to be as restrained as ,i can1 ,i shall merely suggest that the arrival of ,crme ,chantilly is a historic event and that in reporting on it ,i feel something of the responsibility that the contemporaries of ,madame ,harel1 the famous cheese-making lady of ,normandy1 must have felt when they were passing judgment on the first ,camembert4 ,miss ,hibben goes on to say that only a fromage la crme made in ,quebec had come anywhere near her impression of the new ,swedish triumph4 ,she quotes the last word from the makers themselves3 ,this is a very special product that has never been made on this earth before1 and speaks of the elusive flavor of mushrooms before summing up1 the exquisitely textured curd and the unexpectedly fresh flavor combine to make it one of the most subtly enjoyable foods that have come my way in a long time4 ,and so say we--all of us4 ,hand ,cheese ,hand cheese has this niche in our ,cheese ,hall of ,fame not because we consider it great1 but because it is usually included among the eighteen varieties on which the hundreds of others are based4 ,it is named from having been molded into its final shape by hand4 ,universally popular with ,germanic races1 it is too strong for the others4 ,to our mind1 ,hand cheese never had anything that ,allguer or ,limburger hasn't improved upon4 ,it is the only cheese that is commonly melted into steins of beer and drunk instead of eaten4 ,it is usually studded with caraway seeds1 the most natural spice for curds4 ,limburger ,limburger has always been popular in ,america1 ever since it was brought over by ,german-,american immigrants2 but ,england never took to it4 ,this is eloquently expressed in the following entry in the ,english ,encyclopedia of ,practical ,cookery3 ,limburger cheese is chiefly famous for its pungently offensive odor4 ,it is made from skimmed milk1 and allowed to partially decompose before pressing4 ,it is very little known in this country1 and might be less so with advantage to consumers4 ,but this is libel4 ,butter-soft and sapid1 ,limburger has brought gustatory pleasure to millions of hardy gastronomes since it came to light in the province of ,lttich in ,belgium4 ,it has been ,americanized for almost a century and is by now one of the very few cheeses successfully imitated here1 chiefly in ,new ,york and ,wisconsin4 ,early ,wisconsiners will never forget the ,limburger ,rebellion in ,green ,county1 when the people rose in protest against the ,limburger caravan that was accustomed to park in the little town of ,monroe where it was marketed4 ,they threatened to stage a modern ,boston ,tea ,party and dump the odoriferous bricks in the river1 when five or six wagonloads were left ripening in the sun in front of the town bank4 ,the ,limburger was finally stored safely underground4 ,livarot ,livarot has been described as decadent1 ,the very ,verlaine of them all1 and ,victor ,meusy personifies it in a poem dedicated to all the great ,french cheeses1 of which we give a free translation3 ,in the dog days ,in its overflowing dish ,livarot gesticulates ,or weeps like a child4 ,mnster ,at the diplomatic banquet ,one must choose his piece4 ,all is politics1 ,a cheese and a flag4 ,you annoy the ,russians ,if you take ,chester2 ,you irritate the ,prussians ,in choosing ,mnster4 ,victor ,meusy ,like ,limburger1 this male cheese1 often caraway-flavored1 does not fare well in ,england4 ,although over here we consider ,mnster far milder than ,limburger1 the ,english writer ,eric ,weir in ,when ,madame ,cooks will have none of it3 ,i cannot think why this cheese was not thrown from the aeroplanes during the war to spread panic amongst enemy troops4 ,it would have proved far more efficacious than those nasty deadly gases that kill people permanently4 ,neufchtel ,if the cream cheese be white ,far fairer the hands that made them4 ,arthur ,hugh ,clough ,although originally from ,normandy1 ,neufchtel1 like ,limburger1 was so long ago welcomed to ,america and made so splendidly at home here that we may consider it our very own4 ,all we have against it is that it has served as the model for too many processed abominations4 ,parmesan1 ,romano1 ,pecorino1 ,pecorino ,romano ,parmesan when young1 soft and slightly crumbly is eaten on bread4 ,but when well aged1 let us say up to a century1 it becomes ,rock of ,gibraltar of cheeses and really suited for grating4 ,it is easy to believe that the so-called ,spanish cheese used as a barricade by ,americans in ,nicaragua almost a century ago was none other than the almost indestructible ,grana1 as ,parmesan is called in ,italy4 ,the association between cheese and battling began in ,b4,c4 days with the ,jews and ,romans1 who fed cheese to their soldiers not only for its energy value but as a convenient form of rations1 since every army travels on its stomach and can't go faster than its impedimenta4 ,the last notable mention of cheese in war was the name of the ,monitor3 ,a cheese box on a raft4 ,romano is not as expensive as ,parmesan1 although it is as friable1 sharp and tangy for flavoring1 especially for soups such as onion and minestrone4 ,it is brittle and just off-white when well aged4 ,although made of sheep's milk1 ,pecorino is classed with both ,parmesan and ,romano4 ,all three are excellently imitated in ,argentina4 ,romano and ,pecorino ,romano are interchangeable names for the strong1 medium-sharp and piquant ,parmesan types that sell for considerably less4 ,most of it is now shipped from ,sardinia4 ,there are several different kinds3 ,pecorino ,dolce 7sweet71 ,sardo ,tuscano1 and ,pecorino ,romano ,cacio1 which relates it to ,caciocavallo4 ,kibitzers complain that some of the cheaper types of ,pecorino are soapy1 but fans give it high praise4 ,gillian ,f41 in her ,letter from ,italy in ,osbert ,burdett's delectable ,little ,book of ,cheese1 writes3 ,out in the orchard1 my companion1 ,i don't remember how1 had provided the miracle3 a flask of wine1 a loaf of bread and a slab of fresh ,pecorino cheese 7there wasn't any thou for either7 444 ,but that cheese was ,paradise2 and the flask was emptied1 and a wood dove cooing made you think that the flask's contents were in a crystal goblet instead of an enamel cup 444 one only 444 and the cheese broken with the fingers 444 a cheese of cheeses4 ,pont ,l',evque ,this semisoft1 medium-strong1 golden-tinted ,french classic made since the thirteenth century1 is definitely a dessert cheese whose excellence is brought out best by a sound claret or tawny port4 ,port-,salut 7,see ,trappist7 ,provolone ,within recent years ,provolone has taken ,america by storm1 as ,camembert1 ,roquefort1 ,swiss1 ,limburger1 ,neufchtel and such great ones did long before4 ,but it has not been successfully imitated here because the original is made of rich water-buffalo milk unattainable in the ,americas4 ,with ,caciocavallo1 this mellow1 smoky flavorsome delight is put up in all sorts of artistic forms1 red-cellophaned apples1 pears1 bells1 a regular zoo of animals1 and in all sorts of sizes1 up to a monumental hundred-pound bas-relief imported for exhibition purposes by ,phil ,alpert4 ,roquefort ,homage to this fromage6 ,long hailed as le roi ,roquefort1 it has filled books and booklets beyond count4 ,by the miracle of ,penicillium ,roqueforti a new cheese was made4 ,it is placed historically back around the eighth century when ,charlemagne was found picking out the green spots of ,persill with the point of his knife1 thinking them decay4 ,but the monks of ,saint-,gall1 who were his hosts1 recorded in their annals that when they regaled him with ,roquefort 7because it was ,friday and they had no fish7 they also made bold to tell him he was wasting the best part of the cheese4 ,so he tasted again1 found the advice excellent and liked it so well he ordered two caisses of it sent every year to his palace at ,aix-la-,chapelle4 ,he also suggested that it be cut in half first1 to make sure it was well veined with blue1 and then bound up with a wooden fastening4 ,perhaps he hoped the wood would protect the cheeses from mice and rats1 for the good monks of ,saint-,gall couldn't be expected to send an escort of cats from their chalky caves to guard them--even for ,charlemagne4 ,there is no telling how many cats were mustered out in the caves1 in those early days1 but a recent census put the number at five hundred4 ,we can readily imagine the head handler in the caves leading a night inspection with a candle1 followed by his chief taster and a regiment of cats4 ,while the ,dutch and other makers of cheese also employ cats to patrol their storage caves1 ,roquefort holds the record for number4 ,an interesting point in this connection is that as rats and mice pick only the prime cheeses1 a gnawed one is not thrown away but greatly prized4 ,sapsago1 ,schabziger or ,swiss ,green ,cheese ,the name ,sapsago is a corruption of ,schabziger1 ,german for whey cheese4 ,it's a hay cheese1 flavored heavily with melilot1 a kind of clover that's also grown for hay4 ,it comes from ,switzerland in a hard1 truncated cone wrapped in a piece of paper that says3 ,to be used grated only ,genuine ,swiss ,green ,cheese ,made of skimmed milk and herbs ,to the housewives6 ,do you want a change in your meals8 ,try the contents of this wrapper6 ,delicious as spreading mixed with butter1 excellent for flavoring eggs1 macaroni1 spaghetti1 potatoes1 soup1 etc4 ,can be used in place of any other cheese4 ,do not take too much1 you might spoil the flavor4 ,we put this wrapper among our papers1 sealed it tight in an envelope1 and to this day1 six months later1 the scent of ,sapsago clings 'round it still4 ,stilton ,honor for ,cheeses ,literary and munching circles in ,london are putting quite a lot of thought into a proposed memorial to ,stilton cheese4 ,there is a ,stilton ,memorial ,committee1 with ,sir ,john ,squire at the head1 and already the boys are fighting4 ,one side1 led by ,sir ,john1 is all for a monument4 ,this1 presumably1 would not be a replica of ,stilton itself1 although ,mr4 ,epstein could probably hack out a pretty effective cheese-shaped figure and call it ,dolorosa4 ,the monument-boosters plan a figure of ,mrs4 ,paulet1 who first introduced ,stilton to ,england4 7,possibly a group showing ,mrs4 ,paulet holding a young ,stilton by the hand and introducing it1 while the ,stilton curtsies47 ,t4,s4 ,eliot does not think that anyone would look at a monument1 but wants to establish a ,foundation for the ,preservation of ,ancient ,cheeses4 ,the practicability of this plan would depend largely on the site selected for the treasure house and the cost of obtaining a curator who could1 or would1 give his whole time to the work4 ,mr4 ,j4,a4 ,symonds1 who is secretary of the committee1 agrees with ,mr4 ,eliot that a simple statue is not the best form4 ,i should like1 he says1 something irrelevant--gargoyles1 perhaps4 ,i think that ,mr4 ,symonds has hit on something there4 ,i would suggest1 if we ,americans can pitch into this great movement1 some gargoyles designed by ,mr4 ,rube ,goldberg4 ,if the memorial could be devised so as to take on an international scope1 an exchange fellowship might be established between ,england and ,america1 although the exchange1 in the case of ,stilton1 would have to be all on ,england's side4 ,we might be allowed to furnish the money1 however1 while ,england furnishes the cheese4 ,there is a very good precedent for such a bargain between the two countries4 ,robert ,benchley1 in ,after #aijc--,what8 ,when all seems lost in ,england there is still ,stilton1 an endless after-dinner conversation piece to which ,england points with pride4 ,for a sound appreciation of this cheese see ,clifton ,fadiman's introduction to this book4 ,taleggio and ,bel ,paese ,when the great ,italian cheese-maker1 ,galbini1 first exported ,bel ,paese some years ago1 it was an eloquent ambassador to ,america4 ,but as the years went on and imitations were made in many lands1 ,galbini deemed it wise to set up his own factory in our beautiful country4 ,however1 the domestic ,bel ,paese and a minute one-pounder called ,bel ,paesino just didn't have that old ,alpine zest4 ,they were no better than the ,german copy called ,schnland1 after the original1 or the ,french ,fleur des ,alpes4 ,mel ,fino was a blend of ,bel ,paese and ,gorgonzola4 ,it perked up the market for a full1 fruity cheese with snap4 ,then ,galbini hit the jackpot with his ,taleggio that fills the need for the sharpest1 most sophisticated pungence of them all4 ,trappist1 ,port-,salut1 or ,port du ,salut1 and ,oka ,in spite of its name ,trappist is no rat-trap commoner4 ,always of the elect1 and better known as ,port-,salut or ,port du ,salut from the original home of the ,trappist monks in their chief ,french abbey1 it is also set apart from the ordinary ,canadians under the name of ,oka1 from the ,trappist monastery there4 ,it is made by ,trappist monks all over the world1 according to the original secret formula1 and by ,trappist ,cistercian monks at the ,abbey of ,gethsemani ,trappist in ,kentucky4 ,this is a soft cheese1 creamy and of superb flavor4 ,you can't go wrong if you look for the monastery name stamped on1 such as ,harz in ,belgium1 ,mont-des-,cats in ,flanders1 ,sainte ,anne d',auray in ,brittany1 and so forth4 ,last but not least1 a commercial ,port-,salut entirely without benefit of clergy or monastery is made in ,milwaukee under the ,lion ,brand4 ,it is one of the finest ,american cheeses in which we have ever sunk a fang4 ,illustration ,chapter ,four ,native ,americans ,american ,cheddars ,the first ,american ,cheddar was made soon after #afbj around ,plymouth by ,pilgrim fathers who brought along not only cheese from the homeland but a live cow to continue the supply4 ,proof of our ability to manufacture ,cheddar of our own lies in the fact that by #agij we were exporting it back to ,england4 ,it was called ,cheddar after the ,english original named for the village of ,cheddar near ,bristol4 ,more than a century ago it made a new name for itself1 ,herkimer ,county cheese1 from the section of ,new ,york ,state where it was first made best4 ,herkimer still equals its several distinguished competitors1 ,coon1 ,colorado ,blackie1 ,california ,jack1 ,pineapple1 ,sage1 ,vermont ,colby and ,wisconsin ,longhorn4 ,the ,english called our imitation ,yankee1 or ,american1 ,cheddar1 while here at home it was popularly known as yellow or store cheese from its prominent position in every country store2 also apple-pie cheese because of its affinity for the all-,american dessert4 ,the first ,cheddar factory was founded by ,jesse ,williams in ,rome1 ,new ,york1 just over a century ago and1 with ,herkimer ,county ,cheddar already widely known1 this established ,new ,york as the preferred store-boughten cheese4 ,an account of ,new ,york's cheese business in the pioneer ,wooden ,nutmeg ,era is found in ,ernest ,elmo ,calkins' interesting book1 ,they ,broke the ,prairies4 ,a ,yankee named ,silvanus ,ferris1 the most successful dairyman of ,herkimer ,county1 in the first decades of the #ahjj's teamed up with ,robert ,nesbit1 the old ,quaker ,cheese ,buyer4 ,they bought from farmers in the region and sold in ,new ,york ,city4 ,and according to the business ethics of the times1 ,nesbit went ahead to cheapen the cheese offered by deprecating its quality1 hinting at a bad market and departing without buying4 ,later when ,ferris arrived in a more optimistic mood1 offering a slightly better price1 the seller1 unaware they were partners1 and ignorant of the market price1 snapped up the offer4 ,similar sharp-trade tactics put too much green cheese on the market1 so those honestly aged from a minimum of eight months up to two years fetched higher prices4 ,they were called old1 such as ,old ,herkimer1 ,old ,wisconsin ,longhorn1 and ,old ,california ,jack4 ,although the established ,cheddar ages are three1 fresh1 medium-cured1 and cured or aged1 commercially they are divided into two and described as mild and sharp4 ,the most popular are named for their states3 ,colorado1 ,illinois1 ,kentucky1 ,new ,york1 ,ohio1 ,vermont and ,wisconsin4 ,two ,new ,york ,staters are called and named separately1 ,coon and ,herkimer ,county4 ,tillamook goes by its own name with no mention of ,oregon4 ,pineapple1 ,monterey ,jack and ,sage are seldom listed as ,cheddars at all1 although they are basically that4 ,brick ,brick is the one and only cheese for which the whole world gives ,america credit4 ,runners-up are ,liederkranz1 which rivals say is too close to ,limburger1 and ,pineapple1 which is only a ,cheddar under its crisscrossed1 painted and flavored rind4 ,yet ,brick is no more distinguished than either of the hundred percent ,americans1 and in our opinion is less worth bragging about4 ,it is a medium-firm1 mild-to-strong slicing cheese for sandwiches and melting in hot dishes4 ,its texture is elastic but not rubbery1 its taste sweetish1 and it is full of little round holes or eyes4 ,all this has inspired enthusiasts to liken it to ,emmentaler4 ,the most appropriate name for it has long been married man's ,limburger4 ,to make up for the mildness caraway seed is sometimes added4 ,about ,civil ,war time1 ,john ,jossi1 a dairyman of ,dodge ,county1 ,wisconsin1 came up with this novelty1 a rennet cheese made of whole cow's milk4 ,the curd is cut like ,cheddar1 heated1 stirred and cooked firm to put in a brick-shaped box without a bottom and with slits in the sides to drain4 ,when this is set on the draining table a couple of bricks are also laid on the cooked curd for pressure4 ,it is this double use of bricks1 for shaping and for pressing1 that has led to the confusion about which came first in originating the name4 ,the formed bricks of cheese are rubbed with salt for three days and they ripen slowly1 taking up to two months4 ,we eat several million pounds a year and #ie percent of that comes from ,wisconsin1 with a trickle from ,new ,york4 ,colorado ,blackie ,cheese ,a subtly different ,american ,cheddar is putting ,colorado on our cheese map4 ,it is called ,blackie from the black-waxed rind and it resembles ,vermont ,state cheese1 although it is flatter4 ,this is a proud new ,american product1 proving that although ,papa ,cheddar was born in ,england his ,american kinfolk have developed independent and valuable characters all on their own4 ,coon ,cheese ,coon cheese is full of flavor from being aged on shelves at a higher temperature than cold storage4 ,its rind is darker from the growth of mold and this shade is sometimes painted on more ordinary ,cheddars to make them look like ,coon1 which always brings a #aj percent premium above the general run4 ,made at ,lowville1 ,new ,york1 it has received high praise from a host of admirers1 among them the ,french cook1 ,clementine1 in ,phineas ,beck's ,kitchen1 who raised it to the par of ,french immortals by calling it ,fromage de ,coon4 ,clementine used it with scintillating success in countless ,french recipes which ended with the words gratiner au four et servir tres chaud4 ,she made baguettes of it by soaking sticks three-eights-inch square and one and a half inches long in lukewarm milk1 rolling them in flour1 beaten egg and bread crumbs and browning them instantaneously in boiling oil4 ,herkimer ,county ,cheese ,the standard method for making ,american ,cheddar was established in ,herkimer ,county1 ,new ,york1 in #ahda and has been rigidly maintained down to this day4 ,made with rennet and a bacterial starter1 the curd is cut and pressed to squeeze out all of the whey and then aged in cylindrical forms for a year or more4 ,herkimer leads the whole breed by being flaky1 brittle1 sharp and nutty1 with a crumb that will crumble1 and a soft1 mouth-watering pale orange color when it is properly aged4 ,isigny ,isigny is a native ,american cheese that came a cropper4 ,it seems to be extinct now1 and perhaps that is all to the good1 for it never meant to be anything more than another ,camembert1 of which we have plenty of imitation4 ,not long after the ,civil ,war the attempt was made to perfect ,isigny4 ,the curd was carefully prepared according to an original formula1 washed and rubbed and set aside to come of age4 ,but when it did1 alas1 it was more like ,limburger than ,camembert1 and since good domestic ,limburger was then a dime a pound1 obviously it wouldn't pay off4 ,yet in shape the newborn resembled ,camembert1 although it was much larger4 ,so they cut it down and named it after the delicate ,french ,creme d'lsigny4 ,jack1 ,california ,jack and ,monterey ,jack ,jack was first known as ,monterey cheese from the ,california county where it originated4 ,then it was called ,jack for short1 and only now takes its full name after sixty years of popularity on the ,west ,coast4 ,because it is little known in the ,east and has to be shipped so far1 it commands the top ,cheddar price4 ,monterey ,jack is a stirred curd ,cheddar without any annatto coloring4 ,it is sweeter than most and milder when young1 but it gets sharper with age and more expensive because of storage costs4 ,liederkranz ,no native ,american cheese has been so widely ballyhooed1 and so deservedly1 as ,liederkranz1 which translates ,wreath of ,song4 ,back in the gay1 inventive nineties1 ,emil ,frey1 a young delicatessen keeper in ,new ,york1 tried to please some bereft customers by making an imitation of ,bismarck ,schlosskse4 ,this was imperative because the imported ,german cheese didn't stand up during the long sea trip and ,emil's customers1 mostly members of the famous ,liederkranz singing society1 didn't feel like singing without it4 ,but ,emil's attempts at imitation only added indigestion to their dejection1 until one day--fabelhaft6 ,one of those cheese dream castles in ,spain came true4 ,he turned out a tawny1 altogether golden1 tangy and mellow little marvel that actually was an improvement on ,bismarck's old ,schlosskse4 ,better than ,brick1 it was a deodorized ,limburger1 both a man's cheese and one that cheese-conscious women adored4 ,emil named it ,wreath of ,song for the ,liederkranz customers4 ,it soon became as internationally known as tabasco from ,texas or ,parisian ,camembert which it slightly resembles4 ,borden's bought out ,frey in #aibi and they enjoy telling the story of a ,g4,i4 who1 to celebrate ,v-,e ,day in ,paris1 sent to his family in ,indiana1 only a few miles from the factory at ,van ,wert1 ,ohio1 a whole case of what he had learned was the finest cheese ,france could make4 ,and when the family opened it1 there was ,liederkranz4 ,another deserved distinction is that of being sandwiched in between two foreign immortals in the following recipe3 ,schnitzelbank ,pot #a ripe ,camembert cheese #a ,liederkranz #a_/h pound imported ,roquefort #a_/d pound butter #a tablespoon flour #a cup cream #a_/b cup finely chopped olives #a_/d cup canned pimiento ,a sprinkling of cayenne ,depending on whether or not you like the edible rind of ,camembert and ,liederkranz1 you can leave it on1 scrape any thick part off1 or remove it all4 ,mash the soft creams together with the ,roquefort1 butter and flour1 using a silver fork4 ,put the mix into an enameled pan1 for anything with a metal surface will turn the cheese black in cooking4 ,stir in the cream and keep stirring until you have a smooth1 creamy sauce4 ,strain through sieve or cheesecloth1 and mix in the olives and pimiento thoroughly4 ,sprinkle well with cayenne and put into a pot to mellow for a few days1 or much longer4 ,the name ,schnitzelbank comes from school bench1 a game4 ,this snappy-sweet pot is specially suited to a beer party and stein songs4 ,it is also the affinity-spread with rye and pumpernickel1 and may be served in small sandwiches or on crackers1 celery and such1 to make appetizing tidbits for cocktails1 tea1 or cider4 ,like the trinity of cheeses that make it1 the mixture is eaten best at room temperature1 when its flavor is fullest4 ,if kept in the refrigerator1 it should be taken out a couple of hours before serving4 ,since it is a natural cheese mixture1 which has gone through no process or doping with preservative1 it will not keep more than two weeks4 ,this mellow-sharp mix is the sort of ideal the factory processors shoot at with their olive-pimiento abominations4 ,once you've potted your own1 you'll find it gives the same thrill as garnishing your own ,liptauer4 ,minnesota ,blue ,the discovery of sandstone caves in the bluffs along the ,mississippi1 in and near the ,twin ,cities of ,minnesota1 has established a distinctive type of ,blue cheese named for the state4 ,although the ,roquefort process of ,france is followed and the cheese is inoculated in the same way by mold from bread1 it can never equal the genuine imported1 marked with its red-sheep brand1 because the milk used in ,minnesota ,blue is cow's milk1 and the caves are sandstone instead of limestone4 ,yet this is an excellent1 ,blue cheese in its own right4 ,pineapple ,pineapple cheese is named after its shape rather than its flavor1 although there are rumors that some pineapple flavor is noticeable near the oiled rind4 ,this flavor does not penetrate through to the ,cheddar center4 ,many makers of processed cheese have tampered with the original1 so today you can't be sure of anything except getting a smaller size every year or two1 at a higher price4 ,originally six pounds1 the ,pineapple has shrunk to nearly six ounces4 ,the proper bright-orange1 oiled and shellacked surface is more apt to be a sickly lemon4 ,always an ornamental cheese1 it once stood in state on the side-board under a silver bell also made to represent a pineapple4 ,you cut a top slice off the cheese1 just as you would off the fruit1 and there was a rose-colored1 fine-tasting1 mellow-hard cheese to spoon out with a special silver cheese spoon or scoop4 ,between meals the silver top was put on the silver holder and the oiled and shellacked rind kept the cheese moist4 ,even when the ,pineapple was eaten down to the rind the shell served as a dunking bowl to fill with some salubrious cold ,fondue or salad4 ,made in the same manner as ,cheddar with the curd cooked harder1 ,pineapple's distinction lies in being hung in a net that makes diamond-shaped corrugations on the surface1 simulating the sections of the fruit4 ,it is a pioneer ,american product with almost a century and a half of service since ,lewis ,m4 ,norton conceived it in #ahjh in ,litchfield ,county1 ,connecticut4 ,there in #ahde he built a factory and made a deserved fortune out of his decorative ingenuity with what before had been plain1 unromantic yellow or store cheese4 ,perhaps his inspiration came from cone-shaped ,cheshire in old ,england1 also called ,pineapple cheese1 combined with the hanging up of ,provolones in ,italy that leaves the looser pattern of the four sustaining strings4 ,sage1 ,vermont ,sage and ,vermont ,state ,the story of ,sage cheese1 or green cheese as it was called originally1 shows the several phases most cheeses have gone through1 from their simple1 honest beginnings to commercialization1 and sometimes back to the real thing4 ,the ,english ,encyclopedia of ,practical ,cookery has an early ,sage recipe3 ,this is a species of cream cheese made by adding sage leaves and greening to the milk4 ,a very good receipt for it is given thus3 ,bruise the tops of fresh young red sage leaves with an equal quantity of spinach leaves and squeeze out the juice4 ,add this to the extract of rennet and stir into the milk as much as your taste may deem sufficient4 ,break the curd when it comes1 salt it1 fill the vat high with it1 press for a few hours1 and then turn the cheese every day4 ,fancy ,cheese in ,america1 lay ,charles ,a4 ,publow1 records the commercialization of the cheese mentioned above1 a century or two later1 in #aiaj3 ,sage cheese is another modified form of the ,cheddar variety4 ,its distinguishing features are a mottled green color and a sage flavor4 ,the usual method of manufacture is as follows3 ,one-third of the total amount of milk is placed in a vat by itself and colored green by the addition of eight to twelve ounces of commercial sage color to each #a1jjj pounds of milk4 ,if green corn leaves 7unavailable in ,england7 or other substances are used for coloring1 the amounts will vary accordingly4 ,the milk is then made up by the regular ,cheddar method1 as is also the remaining two-thirds1 in a separate vat4 ,at the time of removing the whey the green and white curds are mixed4 ,some prefer1 however1 to mix the curds at the time of milling1 as a more distinct color is secured4 ,after milling1 the sage extract flavoring is sprayed over the curd with an atomizer4 ,the curd is then salted and pressed into the regular ,cheddar shapes and sizes4 ,a very satisfactory ,sage cheese is made at the ,new ,york ,state ,college of ,agriculture by simply dropping green coloring1 made from the leaves of corn and spinach1 upon the curd1 after milling4 ,an even green mottling is thus easily secured without additional labor4 ,sage flavoring extract is sprayed over the curd by an atomizer4 ,one-half ounce of flavoring is usually sufficient for a hundred pounds of curd and can be secured from dairy supply houses4 ,a modern cheese authority reported on the current 7#aiec7 method3 ,instead of sage leaves1 or tea prepared from them1 at present the cheese is flavored with oil of ,dalmatian wild sage because it has the sharpest flavor4 ,this piny oil1 thujone1 is diluted with water1 #bej parts to one1 and either added to the milk or sprayed over the curds1 one-eighth ounce for #ejj quarts of milk4 ,in scouting around for a possible maker of the real thing today1 we wrote to ,vrest ,orton of ,vermont1 and got this reply3 ,sage cheese is one of the really indigenous and best native ,vermont products4 ,so far as ,i know1 there is only one factory making it and that is my friend1 ,george ,crowley's4 ,he makes a limited amount for my ,vermont ,country ,store4 ,it is the fine old-time full cream cheese1 flavored with real sage4 ,on this hangs a tale4 ,some years ago ,i couldn't get enough sage cheese 7we never can7 so ,i asked a ,wisconsin cheesemaker if he would make some4 ,said he would but couldn't at that time--because the alfalfa wasn't ripe4 ,i said1 ,what in hell has alfalfa got to do with sage cheese8 ,he said1 ,well1 we flavor the sage cheese with a synthetic sage flavor and then throw in some pieces of chopped-up alfalfa to make it look green4 ,so ,i said to hell with that and the next time ,i saw ,george ,crowley ,i told him the story and ,george said1 ,we don't use synthetic flavor1 alfalfa or anything like that4 ,then what do you use1 ,george8 ,i inquired4 ,we use real sage4 ,why8 ,well1 because it's cheaper than that synthetic stuff4 ,the genuine ,vermont ,sage arrived4 ,here are our notes on it3 ,oh1 wilderness were ,paradise enow6 ,my taste buds come to full flower with the ,sage4 ,there's a slight burned savor recalling smoked cheese1 although not related in any way4 ,mildly resinous like that ,near ,east one packed in pine1 suggesting the well-saged dressing of a turkey4 ,a round mouthful of luscious mellowness1 with a bouquet--a snapping reminder to the nose4 ,and there's just a soupon of new-mown hay above the green freckles of herb to delight the eye and set the fancy free4 ,so this is the vritable vert1 green cheese--the moon is made of it6 ,vert vritable4 ,a general favorite with everybody who ever tasted it1 for generations of lusty crumblers4 ,old-,fashioned ,vermont ,state ,store ,cheese ,we received from savant ,vrest ,orton another letter1 together with some ,vermont store cheese and some crackers4 ,this cheese is our regular old-fashioned store cheese--it's been in old country stores for generations and we have been pioneers in spreading the word about it4 ,it is1 of course1 a natural aged cheese1 no processing1 no fussing1 no fooling with it4 ,it's made the same way it was back in #ahgj1 by the old-time ,colby method which makes a cheese which is not so dry as ,cheddar and also has holes in it1 something like ,swiss4 ,also1 it ages faster4 ,did you know that during the last part of the nineteenth century and part of the twentieth1 ,vermont was the leading cheesemaking state in the ,union8 ,when ,i was a lad1 every town in ,vermont had one or more cheese factories4 ,now there are only two left--not counting any that make process4 ,process isn't cheese6 ,the crackers are the old-time store cracker--every ,vermonter used to buy a big barrel once a year to set in the buttery and eat4 ,a classic dish is crackers1 broken up in a bowl of cold milk1 with a hunk of ,vermont cheese like this on the side4 ,grand snack1 grand midnight supper1 grand anything4 ,these crackers are not sweet1 not salt1 and as such make a good base for anything--swell with clam chowder1 also with toasted cheese4444 ,tillamook ,it takes two pocket-sized1 but thick1 yellow volumes to record the story of ,oregon's great ,tillamook4 ,the ,cheddar ,box1 by ,dean ,collins1 comes neatly boxed and bound in golden cloth stamped with a purple title1 like the rind of a real ,tillamook4 ,volume ,i is entitled ,cheese ,cheddar1 and ,volume ,,ii is a two-pound ,cheddar cheese labeled ,tillamook and molded to fit inside its book jacket4 ,we borrowed ,volume ,i from a noted littrateur1 and never could get him to come across with ,volume ,,ii4 ,we guessed its fate1 however1 from a note on the flyleaf of the only tome available3 ,this is an excellent cheese1 full cream and medium sharp1 and a unique set of books in which ,volume ,,ii suggests ,bacon's3 ',some books are to be tasted1 others to be swallowed1 and some few to be chewed and digested4' ,wisconsin ,longhorn ,since we began this chapter with all-,american ,cheddars1 it is only fitting to end with ,wisconsin ,longhorn1 a sort of national standard1 even though it's not nearly so fancy or high-priced as some of the regional natives that can't approach its enormous output4 ,it's one of those all-purpose round cheeses that even taste round in your mouth4 ,we are specially partial to it4 ,most ,cheddars are named after their states4 ,yet1 putting all of these thirty-seven states together1 they produce only about half as much as ,wisconsin alone4 ,besides ,longhorn1 in ,wisconsin there are a dozen regional competitors ranging from ,white ,twin ,cheddar1 to which no annatto coloring has been added1 through ,green ,bay cheese to ,wisconsin ,redskin and ,martha ,washington ,aged1 proudly set forth by ,p4,h4 ,kasper of ,bear ,creek1 who is said to have won more prizes in forty years than any ten cheesemakers put together4 ,to help guarantee a market for all this excellent apple-pie cheese1 the ,wisconsin ,state ,legislature made a law about it1 recognizing the truth of ,eugene ,field's jingle3 ,apple pie without cheese ,is like a kiss without a squeeze4 ,small matter in the ,badger ,state when the affinity is made legal and the couple lawfully wedded in ,statute ,no4 #afj1jfe4 ,it's still in force3 ,butter and cheese to be served4 ,every person1 firm or corporation duly licensed to operate a hotel or restaurant shall serve with each meal for which a charge of twenty-five cents or more is made1 at least two-thirds of an ounce of ,wisconsin butter and two-thirds of an ounce of ,wisconsin cheese4 ,besides ,longhorn1 ,wisconsin leads in ,limburger4 ,it produces so much ,swiss that the state is sometimes called ,swissconsin4 ,illustration ,chapter ,five ,sixty-five ,sizzling ,rabbits ,that nice little smoky room at the ,salutation1 which is even now continually presenting itself to my recollection1 with all its associated train of pipes1 egg-hot1 welsh-rabbits1 metaphysics and poetry4 ,charles ,lamb1 ,,in ,a ,,letter ,,to ,,coleridge ,unlike the beginning of the classical ,jugged ,hare recipe3 ,first catch your hare6 we modern ,rabbit-hunters start off with ,first catch your ,cheddar6 ,and some of us go so far as to smuggle in formerly forbidden fromages such as ,gruyre1 ,neufchtel1 ,parmesan1 and mixtures thereof4 ,we run the gamut of personal preferences in selecting the ,rabbit cheese itself1 from old-time ,american1 yellow or store cheese1 to ,coon and ,canadian-smoked1 though all of it is still ,cheddar1 no matter how you slice it4 ,then1 too1 guests are made to run the gauntlet of all-,american trimmings from pin-money pickles to peanut butter1 succotash and maybe marshmallows2 we add mustard1 chill1 curry1 tabasco and sundry bottled red devils from the grocery store1 to add pep and piquance to the traditional cayenne and black pepper4 ,this results in ,rabbits that are out of focus1 out of order and out of this world4 ,among modern sins of omission1 the ,worcestershire sauce is left out by braggarts who aver that they can take it or leave it4 ,and1 in these degenerate days1 when it comes to substitutions for the original beer or stale pale ale1 we find the gratings of great ,cheddars wet down with mere ,california sherry or even ginger ale--yet so far1 thank goodness1 no ,cokes4 ,and there's tomato juice out of a can into the ,rum ,turn ,tiddy1 and sometimes celery soup in place of milk or cream4 ,in view of all this1 we can only look to the standard cookbooks for salvation4 ,these are mostly compiled by women1 our thoughtful mothers1 wives and sweethearts who have saved the twin ,basic ,rabbits for us4 ,if it weren't for these ,fanny ,farmers1 the making of a real aboriginal ,welsh ,rabbit would be a lost art--lost in sporting male attempts to improve upon the original4 ,the girls are still polite about the whole thing and protectively pervert the original spelling of ,rabbit to ,rarebit in their culinary guides4 ,we have heard that once a club of ladies in high society tried to high-pressure the publishers of ,mr4 ,webster's dictionary to change the old spelling in their favor4 ,yet there is a lot to be said for this more genteel and appetizing rendering of the word1 for the ,welsh masterpiece is1 after all1 a very rare bit of cheesemongery1 male or female4 ,yet in dealing with ,rarebits the distaff side seldom sets down more than the basic ,adam and ,eve in a whole ,paradise of ,rabbits3 ,no4 #a1 the wild male type made with beer1 and ,no4 #b1 the mild female made with milk4 ,yet now that the chafing dish has come back to stay1 there's a flurry in the ,rabbit warren and the new cooking encyclopedias give up to a dozen variants4 ,actually there are easily half a gross of valid ones in current esteem4 ,the two basic recipes are differentiated by the liquid ingredient1 but both the beer and the milk are used only one way--warm1 or anyway at room temperature4 ,and again for the two1 there is but one traditional cheese--,cheddar1 ripe1 old or merely aged from six months onward4 ,this is also called ,american1 store1 sharp1 ,rabbit1 yellow1 beer1 ,wisconsin ,longhorn1 mouse1 and even rat4 ,the seasoned1 sapid ,cheddar-type1 so indispensable1 includes dozens of varieties under different names1 regional or commercial4 ,these are easily identified as sisters-under-the-rinds by all five senses3 sight3 ,golden yellow and mellow to the eye4 ,it's one of those round cheeses that also tastes round in the mouth4 hearing3 ,by thumping1 a cheese-fancier1 like a melon-picker1 can tell if a ,cheddar is rich1 ripe and ready for the ,rabbit4 ,when you hear your dealer say1 ,it's six months old or more1 enough said4 smell3 ,a scent as fresh as that of the daisies and herbs the mother milk cow munched will hang round it still4 ,also a slight beery savor4 touch3 ,crumbly--a caress to the fingers4 taste3 ,the quintessence of this fivefold test4 ,just cuddle a crumb with your tongue and if it tickles the taste buds it's prime4 ,when it melts in your mouth1 that's proof it will melt in the pan4 ,beyond all this 7and in spite of the school that plumps for the ,no4 #b temperance alternative7 we must point out that beer has a special affinity for ,cheddar4 ,the ,french have clearly established this in their names for ,welsh ,rabbit1 ,fromage ,fondue la ,bire and ,fondue l',anglaise4 ,to prepare such a cheese for the pan1 each ,rabbit hound may have a preference all his own1 for here the question comes up of how it melts best4 ,do you shave1 slice1 dice1 shred1 mince1 chop1 cut1 scrape or crumble it in the fingers8 ,this will vary according to one's temperament and the condition of the cheese4 ,generally1 for best results it is coarsely grated4 ,when it comes to making all this into a rare bit of ,rabbit there is3 ,the ,one and ,only ,method ,use a double boiler1 or preferably a chafing dish1 avoiding aluminum and other soft metals4 ,heat the upper pan by simmering water in the lower one1 but don't let the water boil up or touch the top pan4 ,most1 but not all1 ,rabbits are begun by heating a bit of butter or margarine in the pan in which one cup of roughly grated cheese1 usually sharp ,cheddar1 is melted and mixed with one-half cup of liquid1 added gradually4 7,the butter isn't necessary for a cheese that should melt by itself47 ,the two principal ingredients are melted smoothly together and kept from curdling by stirring steadily in one direction only1 over an even heat4 ,the spoon used should be of hard wood1 sterling silver or porcelain4 ,never use tin1 aluminum or soft metal--the taste may come off to taint the job4 ,be sure the liquid is at room temperature1 or warmer1 and add it gradually1 without interrupting the stirring4 ,do not let it come to the bubbling point1 and never let it boil4 ,add seasonings only when the cheese is melted1 which will take two or three minutes4 ,then continue to stir in the same direction without an instant's letup1 for maybe ten minutes or more1 until the ,rabbit is smooth4 ,the consistency and velvety smoothness depend a good deal on whether or not an egg1 or a beaten yolk1 is added4 ,the hotter the ,rabbit is served1 the better4 ,you can sizzle the top with a salamander or other branding iron1 but in any case set it forth as nearly sizzling as possible1 on toast hellishly hot1 whether it's browned or buttered on one side or both4 ,give a thought to the sad case of the little dog whose name was ,rover1 and when he was dead he was dead all over4 ,something very similar happens with a ,rabbit that's allowed to cool down--when it's cold it's cold all over1 and you can't resuscitate it by heating4 ,,basic ,,welsh ,,rabbit ,no4 #a 7with beer7 #b tablespoons butter #c cups grated old ,cheddar #a_/b teaspoon ,english dry mustard #a_/b teaspoon salt ,a dash of cayenne #a teaspoon ,worcestershire sauce #b egg yolks1 lightly beaten with #a_/b cup light beer or ale #d slices hot buttered toast ,over boiling water melt butter and cheese together1 stirring steadily with a wooden 7or other tasteless7 spoon in one direction only4 ,add seasonings and do not interrupt your rhythmic stirring1 as you pour in a bit at a time of the beer-and-egg mixture until it's all used up4 ,it may take many minutes of constant stirring to achieve the essential creamy thickness and then some more to slick it out as smooth as velvet4 ,keep it piping hot but don't let it bubble1 for a boiled ,rabbit is a spoiled ,rabbit4 ,only unremitting stirring 7and the best of cheese7 will keep it from curdling1 getting stringy or rubbery4 ,pour the ,rabbit generously over crisp1 freshly buttered toast and serve instantly on hot plates4 ,usually crusts are cut off the bread before toasting1 and some aesthetes toast one side only1 spreading the toasted side with cold butter for taste contrast4 ,lay the toast on the hot plate1 buttered side down1 and pour the ,rabbit over the porous untoasted side so it can soak in4 7,this is recommended in ,lady ,llanover's recipe1 which appears on page #eb of this book47 ,although the original bread for ,rabbit toast was white1 there is now no limit in choice among whole wheat1 graham1 rolls1 muffins1 buns1 croutons and crackers1 to infinity4 ,no4 #b 7with milk7 ,for a rich milk ,rabbit use #a_/b cup thin cream1 evaporated milk1 whole milk or buttermilk1 instead of beer as in ,no4 #a4 ,then1 to keep everything bland1 cut down the mustard by half or leave it out1 and use paprika in place of cayenne4 ,as in ,no4 #a1 the use of ,worcestershire sauce is optional1 although our feeling is that any spirited ,rabbit would resent its being left out4 ,either of these basic recipes can be made without eggs1 and more cheaply1 although the beaten egg is a guarantee against stringiness4 ,when the egg is missing1 we are sad to record that a teaspoon or so of cornstarch generally takes its place4 ,rabbiteers are of two minds about fast and slow heating and stirring1 so you'll have to adjust that to your own experience and rhythm4 ,as a rule1 the heat is reduced when the cheese is almost melted1 and speed of stirring slows when the eggs and last ingredients go in4 ,many moderns who have found that monosodium glutamate steps up the flavor of natural cheese1 put it in at the start1 using one-half teaspoon for each cup of grated ,cheddar4 ,when it comes to pepper you are fancy-free4 ,as both black and white pepper are now held in almost equal esteem1 you might equip your hutch with twin hand-mills to do the grinding fresh1 for this is always worth the trouble4 ,tabasco sauce is little used and needs a cautious hand1 but some addicts can't leave it out any more than they can swear off the ,worcestershire4 ,the school that plumps for malty ,rabbits and the other that goes for milky ones are equally emphatic in their choice4 ,so let us consider the compromise of our old friend ,frederick ,philip ,stieff1 the ,baltimore homme de bouche1 as he set it forth for us years ago in #aj1jjj ,snacks3 ,the idea of cooking a ,rabbit with beer is an exploded and dangerous theory4 ,tap your keg or open your case of ale or beer and serve with1 not in your ,rabbit4 ,the ,stieff ,recipe ,,basic ,,milk ,,rabbit 7completely surrounded by a lake of malt beverages7 #b cups grated sharp cheese #c heaping tablespoons butter #a-a_/b cups milk #d eggs #a heaping tablespoon mustard #b teaspoons ,worcestershire sauce ,pepper1 salt and paprika to taste--then add more of each4 ,grease well with butter the interior of your double boiler so that no hard particles of cheese will form in the mixture later and contribute undesirable lumps4 ,put cheese1 well-grated1 into the double boiler and add butter and milk4 ,from this point vigorous stirring should be indulged in until ,rabbit is ready for serving4 ,prepare a mixture of ,worcestershire sauce1 mustard1 pepper1 salt and paprika4 ,these should be beaten until light and then slowly poured into the double boiler4 ,nothing now remains to be done except to stir and cook down to proper consistency over a fairly slow flame4 ,the finale has not arrived until you can drip the rabbit from the spoon and spell the word finis on the surface4 ,pour over two pieces of toast per plate and send anyone home who does not attack it at once4 ,this is sufficient for six gourmets or four gourmands4 ,nota bene3 ,a ,welsh ,rabbit1 to be a success1 should never be of the consistency whereby it may be used to tie up bundles1 nor yet should it bounce if inadvertently dropped on the kitchen floor4 ,lady ,llanover's ,toasted ,welsh ,rabbit ,cut a slice of the real ,welsh cheese made of sheep's and cow's milk2 toast it at the fire on both sides1 but not so much as to drop 7melt74 ,toast on one side a piece of bread less than #a_/d inch thick1 to be quite crisp1 and spread it very thinly with fresh1 cold butter on the toasted side4 7,it must not be saturated47 ,lay the toasted cheese upon the untoasted bread side and serve immediately on a very hot plate4 ,the butter on the toast can1 of course1 be omitted4 7,it is more frequently eaten without butter47 ,from this original toasting of the cheese many ,englishmen still call ,welsh ,rabbit ,toasted ,cheese1 but ,lady ,llanover goes on to point out that the ,toasted ,rabbit of her ,wales and the ,melted or ,stewed ,buck ,rabbit of ,england 7which has become our ,american standard7 are as different in the making as the regional cheeses used in them1 and she says that while doctors prescribed the toasted ,welsh as salubrious for invalids1 the stewed cheese of ,olde ,england was only adapted to strong digestions4 ,english literature rings with praise for the toasted cheese of ,wales and ,england4 ,there is ,christopher ,north's eloquent threads of unbeaten gold1 shining like gossamer filaments 7that may be pulled from its tough and tenacious substance74 ,yet not all of the references are complimentary4 ,thus ,shakespeare in ,king ,lear3 ,look1 look a mouse6 ,peace1 peace2--this piece of toasted cheese will do it4 ,and ,sydney ,smith's3 ,old friendships are destroyed by toasted cheese1 and hard salted meat has led to suicide4 ,but ,rhys ,davis in ,my ,wales makes up for such rudenesses3 ,the ,welsh ,enter ,heaven ,the ,lord had been complaining to ,st4 ,peter of the dearth of good singers in ,heaven4 ,yet1 ,he said testily1 ,i hear excellent singing outside the walls4 ,why are not those singers here with me8 ,st4 ,peter said1 ,they are the ,welsh4 ,they refuse to come in2 they say they are happy enough outside1 playing with a ball and boxing and singing such songs as ',suspan ,fach4' ,the ,lord said1 ,i wish them to come in here to sing ,bach and ,mendelssohn4 ,see that they are in before sundown4 ,st4 ,peter went to the ,welsh and gave them the commands of the ,lord4 ,but still they shook their heads4 ,harassed1 ,st4 ,peter went to consult with ,st4 ,david1 who1 with a smile1 was reading the works of ,caradoc ,evans4 ,st4 ,david said1 ,try toasted cheese4 ,build a fire just inside the gates and get a few angels to toast cheese in front of it ,this ,st4 ,peter did4 ,the heavenly aroma of the sizzling1 browning cheese was wafted over the walls and1 with loud shouts1 a great concourse of the ,welsh came sprinting in4 ,when sufficient were inside to make up a male voice choir of a hundred1 ,st ,peter slammed the gates4 ,however1 it is said that these are the only ,welsh in ,heaven4 ,and1 lest we forget1 the wonderful drink that made ,alice grow and grow to the ceiling of ,wonderland contained not only strawberry jam but toasted cheese4 ,then there's the frightening nursery rhyme3 ,the ,irishman loved usquebaugh1 ,the ,scot loved ale called ,bluecap4 ,the ,welshman1 he loved toasted cheese1 ,and made his mouth like a mousetrap4 ,the ,irishman was drowned in usquebaugh1 ,the ,scot was drowned in ale1 ,the ,welshman he near swallowed a mouse ,but he pulled it out by the tail4 ,and1 perhaps worst of all1 ,shakespeare1 no cheese-lover1 this tune in ,merry ,wives of ,windsor3 ',tis time ,i were choked by a bit of toasted cheese4 ,an elaboration of the simple ,welsh original went ,english with ,dr4 ,william ,maginn1 the ,london journalist whose facile pen enlivened the ,blackwoods ,magazine era with ,ten ,tales3 ,illustration ,dr4 ,maginn's ,rabbit ,much is to be said in favor of toasted cheese for supper4 ,it is the cant to say that ,welsh rabbit is heavy eating4 ,i like it best in the genuine ,welsh way1 however--that is1 the toasted bread buttered on both sides profusely1 then a layer of cold roast beef with mustard and horseradish1 and then1 on the top of all1 the superstratum1 of ,cheshire thoroughly saturated1 while1 in the process of toasting1 with genuine porter1 black pepper1 and shallot vinegar4 ,i peril myself upon the assertion that this is not a heavy supper for a man who has been busy all day till dinner in reading1 writing1 walking or riding--who has occupied himself between dinner and supper in the discussion of a bottle or two of sound wine1 or any equivalent--and who proposes to swallow at least three tumblers of something hot ere he resigns himself to the embrace of ,somnus4 ,with these provisos1 ,i recommend toasted cheese for supper4 ,the popularity of this has come down to us in the succinct summing-up1 ,toasted cheese hath no master4 ,the ,welsh original became simple after ,dr4 ,maginn's supper sandwich was served1 a century and a half ago2 for it was served as a savory to sum up and help digest a dinner1 in this form3 ,after-,dinner ,rabbit ,remove all crusts from bread slices1 toast on both sides and soak to saturation in hot beer4 ,melt thin slices of sharp old cheese in butter in an iron skillet1 with an added spot of beer and dry ,english mustard4 ,stir steadily with a wooden spoon and1 when velvety1 serve a-sizzle on piping hot beer-soaked toast4 ,while toasted cheese undoubtedly was the ,number ,one dairy dish of ,anglo-,saxons1 stewed cheese came along to rival it in ,elizabethan ,london4 ,this sophisticated1 big-city dish1 also called a ,buck ,rabbit1 was the making of ,ye ,olde ,cheshire ,cheese on ,fleet ,street1 where ,dr4 ,johnson later presided4 ,and it must have been the pick of the town back in the days when barrooms still had sawdust on the floor1 for the learned ,doctor endorsed old ,omar ,khayyam's love of the pub with3 ,there is nothing which has been contrived by man by which so much happiness is produced as by a good tavern4 ,yet he was no gourmet1 as may be judged by his likening of a succulent1 golden-fried oyster to a baby's ear dropped in sawdust4 ,perhaps it is just as well that no description of the world's first ,golden ,buck has come down from him4 ,but we don't have to look far for on-the-spot pen pictures by other men of letters at ,the ,cheese1 as it was affectionately called4 ,to a man they sang praises for that piping hot dish of preserved and beatified milk4 ,inspired by stewed cheese1 ,mark ,lemon1 the leading rhymester of ,punch1 wrote the following poem and dedicated it to the memory of ,lovelace3 ,champagne will not a dinner make1 ,nor caviar a meal ,men gluttonous and rich may take ,those till they make them ill ,if ,i've potatoes to my chop1 ,and after chop have cheese1 ,angels in ,pond and ,spiers's shop ,know no such luxuries4 ,all that's necessary is an old-time cheese stewer or a reasonable substitute4 ,the base of this is what was once quaintly called a hot-water bath4 ,this was a sort of miniature wash boiler just big enough to fit in snugly half a dozen individual tins1 made squarish and standing high enough above the bath water to keep any of it from getting into the stew4 ,in these tins the cheese is melted4 ,but since such a tinsmith's contraption is hard to come by in these days of fireproof cooking glass1 we suggest muffin tins1 ramekins or even small cups to crowd into the bottom of your double boiler or chafing dish4 ,but beyond this we plump for a revival of the cheese stewer in stainless steel1 silver or glass4 ,in the ritual at ,the ,cheese1 these dishes1 brimming over1 bubbling and blistering with the stew1 followed a pudding that's still famous4 ,although down the centuries the recipe has been kept secret1 the identifiable ingredients have been itemized as follows3 ,tender steak1 savory oyster1 seductive kidney1 fascinating lark1 rich gravy1 ardent pepper and delicate paste--not to mention mushrooms4 ,and after the second or third helping of pudding1 with a pint of stout1 bitter1 or the mildest and mellowest brown ,october ,ale in a dented pewter pot1 the stewed ,cheshire cheese4 ,cheese was the one and only other course prescribed by tradition and appetite from the time when ,charles ,,ii aled and regaled ,nell ,gwyn at ,the ,cheese1 where ,shakespeare is said to have sampled this kind of a glorified ,welsh ,rarebit1 served piping hot in the square shallow tins in which it is cooked and garnished with sippets of delicately colored toast4 ,among early records is this report of ,addison's in ,the ,spectator of ,september #be1agaa3 ,they yawn for a ,cheshire cheese1 and begin about midnight1 when the whole company is disposed to be drowsy4 ,he that yawns widest1 and at the same time so naturally as to produce the most yawns amongst his spectators1 carries home the cheese4 ,only a short time later1 in #agbe1 the proprietor of ,simpson's in the ,strand inaugurated a daily guessing contest that drew crowds to his fashionable eating and drinking place4 ,he would set forth a huge portion of cheese and wager champagne and cigars for the house that no one present could correctly estimate the weight1 height and girth of it4 ,as late as #agie1 when ,boswell was accompanying ,dr4 ,johnson to ,the ,cheese1 records of ,st4 ,dunstan's ,club1 which also met there1 showed that the current price of a ,buck ,rabbit was tuppence1 and that this was also the amount of the usual tip4 ,ye ,original ,recipe #a-a_/b ounces butter #a cup cream #a-a_/b cups grated ,cheshire cheese 7more pungent1 snappier1 richer1 and more brightly colored than its first cousin1 ,cheddar7 ,heat butter and cream together1 then stir in the cheese and let it stew4 ,you dunk fingers of toast directly into your individual tin1 or pour the ,stewed ,rabbit over toast and brown the top under a blistering salamander4 ,the salamander is worth modernizing1 too1 so you can brand your own ,rabbits with your monogram or the design of your own ,rabbitry4 ,such a branding iron might be square1 like the stew tin1 and about the size of a piece of toast4 ,it is notable that there is no beer or ale in this recipe1 but not lamentable1 since all aboriginal cheese toasts were washed down in tossing seas of ale1 beer1 porter1 stout1 and 'arf and 'arf4 ,this creamy ,stewed ,buck1 on which the literary greats of ,johnson's time supped while they smoked their church wardens1 received its highest praise from an ,american newspaper woman who rhapsodized in #ahia3 ,then came stewed cheese1 on the thin shaving of crisp1 golden toast in hot silver saucers--so hot that the cheese was the substance of thick cream1 the flavor of purple pansies and red raspberries commingled4 ,this may seem a bit flowery1 but in truth many fine cheeses hold a trace of the bouquet of the flowers that have enriched the milk4 ,alpine blooms and herbs haunt the ,gruyre1 ,parmesan wafts the scent of ,parma violets1 the ,flower ,cheese of ,england is perfumed with the petals of rose1 violet1 marigold and jasmine4 ,oven ,rabbit 7,,from ,,an ,,old ,,recipe7 ,chop small #a_/b pound of cooking cheese4 ,put it1 with a piece of butter the size of a walnut1 in a little saucepan1 and as the butter melts and the cheese gets warm1 mash them together1 ,when softened add #b yolks of eggs1 #a_/b teacupful of ale1 a little cayenne pepper and salt4 ,stir with a wooden spoon one way only1 until it is creamy1 but do not let it boil1 for that would spoil it4 ,place some slices of buttered toast on a dish1 pour the ,rarebit upon them1 and set inside-the oven about #b minutes before serving4 ,yorkshire ,rabbit 7originally called ,gherkin ,buck1 from a pioneer recipe7 ,put into a saucepan #a_/b pound of cheese1 sprinkle with pepper 7black1 of course7 to taste1 pour over #a_/b teacup of ale1 and convert the whole into a smooth1 creamy mass1 over the fire1 stirring continually1 for about #aj minutes4 ,in #b more minutes it should be done4 7#aj minutes altogether is the minimum47 ,pour it over slices of hot toast1 place a piece of broiled bacon on the top of each and serve as hot as possible4 ,golden ,buck ,a ,golden ,buck is simply the ,basic ,welsh ,rabbit with beer 7,no4 #a7 plus a poached egg on top4 ,the egg1 sunny side up1 gave it its shining name a couple of centuries ago4 ,nowadays some chafing dish show-offs try to gild the ,golden ,buck with dashes of ginger and spice4 ,golden ,buck ,,ii ,this is only a ,golden ,buck with the addition of bacon strips4 ,the ,venerable ,yorkshire ,buck ,spread #a_/b-;inch slices of bread with mustard and brown in hot oven4 ,then moisten each slice with #a_/b glass of ale1 lay on top a slice of cheese #a_/d-;inch thick1 and #b slices of bacon on top of that4 ,put back in oven1 cook till cheese is melted and the bacon crisp1 and serve piping hot1 with tankards of cold ale4 ,bacon is the thing that identifies any ,yorkshire ,rabbit4 ,yale ,college ,welsh ,rabbit 7,,moriarty',s7 #a jigger of beer #a_/d teaspoon salt #a_/d teaspoon black pepper #a_/d teaspoon mustard #a-a_/b cups grated or shaved cheese ,more beer ,pour the jigger of beer into a low saucepan1 dash on the seasonings1 add the cheese and stir unremittingly1 moistening from time to time with more beer1 a pony or two at a time4 ,when creamy1 pour over buttered toast 7#b slices for this amount7 and serve with still more beer4 ,there are two schools of postgraduate ,rabbit-hunters3 ,yale1 as above1 with beer both in the ,rabbit and with it2 and the other featured in the ,stieff ,recipe1 which prefers leaving it out of the ,rabbit1 but taps a keg to drink with it4 ,the ancient age of ,moriarty's campus classic is registered by the use of pioneer black pepper in place of white1 which is often used today and is thought more sophisticated by some than the red cayenne of ,rector's ,naughty ,nineties ,chafing ,dish ,rabbit1 which is precisely the same as our ,basic ,recipe ,no4 #a4 ,border-hopping ,bunny1 or ,frijole ,rabbit #a-a_/b tablespoons butter #a-a_/b tablespoons chopped onion #b tablespoons chopped pepper1 green or red1 or both #a-a_/b teaspoon chili powder #a small can kidney beans1 drained #a-a_/b tablespoons catsup #a_/b teaspoon ,worcestershire ,salt #b cups grated cheese ,cook onion and pepper lightly in butter with chili powder2 add kidney beans and seasonings and stir in the cheese until melted4 ,serve this beany ,bunny peppery hot on tortillas or crackers1 toasted and buttered4 ,in the whole hutch of kitchen ,rabbitry the most popular modern ones are made with tomato1 a little or lots4 ,they hop in from everywhere1 from ,mexico to ,south ,africa1 and call for all kinds of quirks1 down to mixing in some dried beef1 and there is even a skimpy ,tomato ,rabbit for reducers1 made with farmer cheese and skimmed milk4 ,although the quaintly named ,rum ,tum ,tiddy was doubtless the great-grandpappy of all ,tomato ,rabbits1 a richer1 more buttery and more eggy one has taken its place as the standard today4 ,the following is a typical recipe for this1 tried and true1 since it has had a successful run through a score of the best modern cookbooks1 with only slight personal changes to keep its juice a-flowing blood-red4 ,tomato ,rabbit #b tablespoons butter #b tablespoons flour #c_/d cup thin cream or evaporated milk #c_/d cup canned tomato pulp1 rubbed through a sieve to remove seeds ,a pinch of soda #c cups grated cheese ,pinches of dry mustard1 salt and cayenne #b eggs1 lightly beaten ,blend flour in melted butter1 add cream slowly1 and when this white sauce is a little thick1 stir in tomato sprinkled with soda4 ,keep stirring steadily while adding cheese and seasonings1 and when cooked enough1 stir in the eggs to make a creamy texture1 smooth as silk4 ,serve on buttered whole wheat or graham bread for a change4 ,instead of soda1 some antiquated recipes call for a tablespoon of bicarbonate of potash4 ,south ,african ,tomato ,rabbit ,this is the same as above1 except that #a_/b teaspoon of sugar is used in place of the soda and the ,rabbit is poured over baked pastry cut into squares and sprinkled with parsley1 chopped fine1 put in the oven and served immediately4 ,rum ,tum ,tiddy1 ,rink ,tum ,ditty1 etc4 7,,old ,,boston ,,style7 #a tablespoon butter #a onion1 minced #a teaspoon salt #a big pinch of pepper #b cups cooked tomatoes #a tablespoon sugar #c cups grated store cheese #a egg1 lightly beaten ,slowly fry onion bright golden in butter1 season and add tomatoes with sugar4 ,heat just under the bubbling point4 ,don't let it boil1 but keep adding cheese and shaking the pan until it melts4 ,then stir in egg gently and serve very hot ,tomato ,soup ,rabbit #a can condensed tomato soup #b cups grated cheese #a_/d teaspoon ,english mustard #a egg1 lightly beaten ,salt and pepper ,heat soup1 stir in cheese until melted1 add mustard and egg slowly1 season and serve hot4 ,this is a quickie ,rum ,tum ,tiddy1 without any onion1 a poor1 housebroken version of the original4 ,it can be called a ,celery ,rabbit if you use a can of celery soup in place of the tomato4 ,onion ,rum ,tum ,tiddy ,prepare as in ,rum ,tum ,tiddy1 but use only #a-a_/b cups cooked tomatoes and add #a_/b cup of mashed boiled onions4 ,sherry ,rum ,tum ,tiddy #a tablespoon butter #a small onion1 minced #a small green pepper1 minced #a can tomato soup #c_/d cup milk #c cups grated cheese #a_/b teaspoon ,worcestershire sauce ,salt and pepper #a egg1 lightly beaten #a jigger sherry ,crackers ,prepare as in ,rum ,tum ,tiddy4 ,stir in sherry last to retain its flavor4 ,crumble crackers into a hot tureen until it's about #a_/c full and pour the hot ,rum ,tum ,tiddy over them4 ,blushing ,bunny ,this is a sister-under-the-skin to the old-fashioned ,rum ,tum ,tiddy1 except that her complexion is made a little rosier with a lot of paprika in place of plain pepper1 and the paprika cooked in from the start1 of course4 ,blushing ,bunny is one of those playful ,english names for dishes1 like ,pink ,poodle1 ,scotch ,woodcock 7given below71 ,bubble and ,squeak 7,bubblum ,squeakum71 and ,toad in the ,hole4 ,scotch ,woodcock ,another variant of ,rum ,tum ,tiddy4 ,make your ,rum ,tum ,tiddy1 but before finishing up with the beaten egg1 stir in #b heaping tablespoons of anchovy paste and prepare the buttered toast by laying on slices of hard-cooked eggs4 ,american ,woodchuck #a-a_/b cups tomato pure #b cups grated cheese #a egg1 lightly beaten ,cayenne #a tablespoon brown sugar ,salt and pepper ,heat the tomato and stir in the cheese4 ,when partly melted stir in the egg and1 when almost cooked1 add seasonings without ever interrupting the stirring4 ,pour over hot toasted crackers or bread4 ,no doubt this all-,american ,tomato ,rabbit with brown sugar was named after the native woodchuck1 in playful imitation of the ,scotch ,woodcock above4 ,it's the only ,rabbit we know that's sweetened with brown sugar4 ,running ,rabbit 7as served at the ,waldorf-,astoria1 ,first ,annual ,cheeselers ,field ,day1 ,november #ab1aicg7 ,cut finest old ,american cheese in very small pieces and melt in saucepan with a little good beer4 ,season and add ,worcestershire sauce4 ,serve instantly with freshly made toast4 ,this running cony can be poured over toast like any other ,rabbit1 or over crushed crackers in a hot tureen1 as in ,sherry ,rum ,tum ,tiddy1 or served like ,fondue1 in the original cooking bowl or pan1 with the spoon kept moving in it in one direction only and the ,rabbit following the spoon1 like a greyhound following the stuffed rabbit at the dog races4 ,mexican ,chilaly #a tablespoon butter #c tablespoons chopped green pepper #a-a_/b tablespoons chopped onion #a cup chopped and drained canned tomatoes1 without seeds #b-a_/b cups grated cheese #c_/d teaspoon salt ,dash of cayenne #a egg1 lightly beaten #b tablespoons canned tomato juice ,water cress ,cook pepper and onion lightly in butter1 add tomato pulp and cook #e minutes before putting over boiling water and stirring steadily as you add cheese and seasonings4 ,moisten the egg with the tomato juice and stir in until the ,rabbit is thick and velvety4 ,serve on toast and dress with water cress4 ,this popular modern ,rabbit seems to be a twin to ,rum ,tum ,tiddy in spite of the centuries' difference in age4 ,fluffy1 ,eggy ,rabbit ,stir up a ,chilaly as above1 but use #b well-beaten eggs to make it more fluffy1 and leave out the watercress4 ,serve it hot over cold slices of hard-cooked eggs crowded flat on hot buttered toast1 to make it extra eggy4 ,grilled ,tomato ,rabbit ,slice big1 red1 juicy tomatoes #a_/b-;inch thick1 season with salt1 pepper and plenty of brown sugar4 ,dot both sides with all the butter that won't slip off4 ,heat in moderate oven1 and when almost cooked1 remove and broil on both sides4 ,put on hot plates in place of the usual toast and pour the ,rabbit over them4 7,the ,rabbit is made according to either ,basic ,recipe ,no4 #a or ,no4 #b47 ,slices of crisp bacon on top of the tomato slices and a touch of horseradish help4 ,grilled ,tomato and ,onion ,rabbit ,slice #a_/d-;inch thick an equal number of tomato and onion rings4 ,season with salt1 pepper1 brown sugar and dots of butter4 ,heat in moderate oven1 and when almost cooked remove and broil lightly4 ,on hot plates lay first the onion rings1 top with the tomato ones and pour the ,rabbit over1 as in the plain ,grilled ,tomato recipe above4 ,for another onion-flavored ,rabbit see ,celery and ,onion ,rabbit4 ,the ,devil's ,own 7a fresh tomato variant7 #b tablespoons butter #a large peeled tomato in #d thick slices #b-a_/b cups grated cheese #a_/d teaspoon ,english mustard ,a pinch of cayenne ,a dash of tabasco sauce #b tablespoons chili sauce #a_/b cup ale or beer #a egg1 lightly beaten ,saut tomato slices lightly on both sides in #a tablespoon butter4 ,keep warm on hot platter while you make the toast and a ,basic ,rabbit1 pepped up by the extra-hot seasonings listed above4 ,put hot tomato slices on hot toast on hot plates2 pour the hot mixture over4 ,dried ,beef or ,chipped ,beef ,rabbit #a tablespoon butter #a cup canned tomato1 drained1 chopped and de-seeded #a_/d pound dried beef1 shredded #b eggs1 lightly beaten #a_/d teaspoon pepper #b cups grated cheese ,heat tomato in butter1 add beef and eggs1 stir until mixed well1 then sprinkle with pepper1 stir in the grated cheese until smooth and creamy4 ,serve on toast4 ,no salt is needed on this jerked steer meat that is called both dried beef and chipped beef on this side of the border1 tasajo on the other side1 and xarque when you get all the way down to ,brazil4 ,kansas ,jack ,rabbit #a cup milk #c tablespoons butter #c tablespoons flour #b cups grated cheese #a cup cream-style corn ,salt and pepper ,make a white sauce of milk1 butter and flour and stir in cheese steadily and gradually until melted4 ,add corn and season to taste4 ,serve on hot buttered toast4 ,kansas has plenty of the makings for this1 yet the dish must have been easier to make on ,baron ,mnchhausen's ,island of ,cheese1 where the cornstalks produced loaves of bread1 ready-made1 instead of ears1 and were no doubt crossed with long-eared jacks to produce ,corn ,rabbits quite as miraculous4 ,after tomatoes1 in popularity1 come onions and then green peppers or canned pimientos as vegetable ingredients in modern1 ,americanized ,rabbits4 ,and after that1 corn1 as in the following recipe which appeals to all ,latin-,americans from ,mexico to ,chile because it has everything4 ,latin-,american ,corn ,rabbit #b tablespoons butter #a green pepper1 chopped #a large onion1 chopped #a_/b cup condensed tomato soup #c cups grated cheese #a teaspoon salt #a_/d teaspoon black pepper #a_/b teaspoon ,worcestershire sauce #a cup canned corn #a egg1 lightly beaten ,fry pepper and onion #e minutes in butter2 add soup1 cover and cook #e minutes more4 ,put over boiling water2 add cheese with seasonings and stir steadily1 slowly adding the corn1 and when thoroughly blended and creamy1 moisten the egg with a little of the liquid1 stir in until thickened and then pour over hot toast or crackers4 ,mushroom-,tomato ,rabbit ,in one pan commence frying in butter #a cup of sliced fresh mushrooms1 and in another make a ,rabbit by melting over boiling water #b cups of grated cheese with #a_/b teaspoon salt and #a_/b teaspoon paprika4 ,stir steadily and1 when partially melted1 stir in a can of condensed tomato soup1 previously heated4 ,then add the fried mushrooms slowly1 stir until creamy and pour over hot toast or crackers4 ,celery and ,onion ,rabbit #a_/b cup chopped hearts of celery #a small onion1 chopped #a tablespoon butter #a-a_/b cups grated sharp cheese ,salt and pepper ,in a separate pan boil celery and onion until tender4 ,meanwhile1 melt cheese with butter and seasonings and stir steadily4 ,when nearly done stir the celery and onion in gradually1 until smooth and creamy4 ,pour over buttered toast and brown with a salamander or under the grill4 ,asparagus ,rabbit ,make as above1 substituting a cupful of tender sliced asparagus tops for the celery and onion4 ,oyster ,rabbit #b dozen oysters and their liquor #a teaspoon butter #b eggs1 lightly beaten #a large pinch of salt #a small pinch of cayenne #c cups grated cheese ,heat oysters until edges curl and put aside to keep warm while you proceed to stir up a ,rabbit4 ,when cheese is melted add the eggs with some of the oyster liquor and keep stirring4 ,when the ,rabbit has thickened to a smooth cream1 drop in the warm oysters to heat a little more1 and serve on hot buttered toast4 ,sea-food ,rabbits 7crab1 lobster1 shrimp1 scallops1 clams1 mussels1 abalone1 squid1 octopi2 anything that swims in the sea or crawls on the bottom of the ocean7 ,shred1 flake or mince a cupful of any freshly cooked or canned sea food and save some of the liquor1 if any4 ,make according to ,oyster ,rabbit recipe above4 ,instead of using only one kind of sea food1 try several1 mixed according to taste4 ,spike this succulent ,sea ,rabbit with horseradish or a dollop of sherry1 for a change4 ,bouquet of the ,sea ,rabbit ,the seafaring ,portuguese set the style for this lush bouquet of as many different kinds of cooked fish 7tuna1 cod1 salmon1 etc47 as can be sardined together in the whirlpool of melted cheese in the chafing dish4 ,they also accent it with tidbits of sea food as above4 ,other ,fish ,rabbit1 ,fresh or ,dried ,any cooked fresh fish1 flaked or shredded1 from the alewife to the whale1 or cooked dried herring1 finnan haddie1 mackerel1 cod1 and so on1 can be stirred in to make a basic ,rabbit more tasty4 ,happy combinations are hit upon in mixing leftovers of several kinds by the cupful4 ,so the odd old cookbook direction1 ,add a cup of fish1 takes on new meaning4 ,grilled ,sardine ,rabbit ,make a ,basic ,rabbit and pour it over sardines1 skinned1 boned1 halved and grilled1 on buttered toast4 ,similarly cooked fillets of any small fish will make as succulent a grilled ,rabbit4 ,roe ,rabbits ,slice cooked roe of shad or toothsome eggs of other fish1 grill on toast1 butter well and pour a ,basic ,rabbit over4 ,although shad roe is esteemed the finest1 there are many other sapid ones of salmon1 herring1 flounder1 cod1 etc4 ,plain ,sardine ,rabbit ,make ,basic ,rabbit with only #b cups of cheese1 and in place of the egg yolks and beer1 stir in a large tin of sardines1 skinned1 boned and flaked4 ,anchovy ,rabbit ,make ,basic ,rabbit1 add #a tablespoon of imported ,east ,indian chutney with the egg yolks and beer at the finish1 spread toast thickly with anchovy paste and butter1 and pour the ,rabbit over4 ,smoked sturgeon1 whiting1 eel1 smoked salmon1 and the like ,lay cold slices or flakes of any fine smoked fish 7and all of them are fine7 on hot buttered toast and pour a ,basic ,rabbit over the fish4 ,the best combination we ever tasted is made by laying a thin slice of smoked salmon over a thick one of smoked sturgeon4 ,smoked ,cheddar ,rabbit ,with or without smoked fish1 ,rabbit-hunters whose palates crave the savor of a wisp of smoke go for a ,basic ,rabbit made with smoked ,cheddar in place of the usual aged1 but unsmoked1 ,cheddar4 ,we use a two-year-old that ,phil ,alpert1 ,mr4 ,cheese himself1 brings down from ,canada and has specially smoked in the same savory room where sturgeon is getting the works4 ,so his ,cheddar absorbs the de luxe flavor of six-dollar-per-pound sturgeon and is sold for a fraction of that4 ,and just in case you are fishing around for something extra special1 serve this smoky ,rabbit on oven-browned ,bombay ducks1 those crunchy flat toasts of ,east ,indian fish4 ,or go ,oriental by accompanying this with cups of smoky ,lapsang ,soochong ,china tea4 ,crumby ,rabbit #a tablespoon butter #b cups grated cheese #a cup stale bread crumbs soaked with #a cup milk #a egg1 lightly beaten ,salt ,cayenne ,toasted crackers ,melt cheese in butter1 stir in the soaked crumbs and seasonings4 ,when cooked smooth and creamy1 stir in the egg to thicken the mixture and serve on toasted crackers1 dry or buttered1 for contrast with the bread4 ,some ,rabbiteers monkey with this1 lacing it with half a cup of catsup1 making a sort of pink baboon out of what should be a white monkey4 ,there is a cult for ,crumby ,rabbits variations on which extend all the way to a deep casserole dish called ,baked ,rabbit and consisting of alternate layers of stale bread crumbs and grated-cheese crumbs4 ,this illegitimate three-layer ,rabbit is moistened with eggs beaten up with milk1 and seasoned with salt and paprika4 ,crumby ,tomato ,rabbit #b teaspoons butter #b cups grated cheese #a_/b cup soft bread crumbs #a cup tomato soup ,salt and pepper #a egg1 lightly beaten ,melt cheese in butter1 moisten bread crumbs with the tomato soup and stir in2 season1 add egg and keep stirring until velvety4 ,serve on toasted crackers1 as a contrast to the bread crumbs4 ,gherkin or ,irish ,rabbit #b tablespoons butter #b cups grated cheese #a_/b cup milk 7or beer7 ,a dash of vinegar #a_/b teaspoon mustard ,salt and pepper #a_/b cup chopped gherkin pickles ,melt cheese in butter1 steadily stir in liquid and seasonings4 ,keep stirring until smooth1 then add the pickles and serve4 ,this may have been called ,irish after the green of the pickle4 ,dutch ,rabbit ,melt thin slices of any good cooking cheese in a heavy skillet with a little butter1 prepared mustard1 and a splash of beer4 ,have ready some slices of toast soaked in hot beer or ale and pour the ,rabbit over them4 ,the temperance version of this substitutes milk for beer and delicately soaks the toast in hot water instead4 ,proof that there is no ,anglo-,saxon influence here lies in the use of prepared mustard4 ,the ,english1 who still do a lot of things the hard way1 mix their biting dry mustard fresh with water before every meal1 while the ,germans and ,french bottle theirs1 as we do4 ,pumpernickel ,rabbit ,this ,german deviation is made exactly the same as the ,dutch ,rabbit above1 but its ingredients are the opposite in color4 ,black bread 7pumpernickel7 slices are soaked in heated dark beer 7porter or stout7 and the yellow cheese melted in the skillet is also stirred up with brunette beer4 ,since beer is a kind of liquid bread1 it is natural for the two to commingle in ,rabbits whether they are blond ,dutch or black pumpernickel4 ,and since cheese is only solid milk1 and the ,cheddar is noted for its beery smell1 there is further affinity here4 ,an old ,english proverb sums it up neatly3 ,bread and cheese are the two targets against death4 ,by the way1 the word pumpernickel is said to have been coined when ,napoleon tasted his first black bread in ,germany4 ,contemptuously he spat it out with3 ,this would be good for my horse1 ,nicole4 ,bon pour ,nicole in ,french4 ,gruyre ,welsh ,rabbit au gratin ,cut crusts from a half-dozen slices of bread4 ,toast them lightly1 lay in a roasting pan and top each with a matching slice of imported ,gruyre #c_/h-;inch thick4 ,pepper to taste and cover with bread crumbs4 ,put in oven #aj minutes and rush to the ultimate consumer4 ,to our ,american ears anything au gratin suggests with cheese1 so this ,rabbit au gratin may sound redundant4 ,to a ,frenchman1 however1 it means a dish covered with bread crumbs4 ,swiss ,cheese ,rabbit #a_/b cup white wine1 preferably ,neufchtel #a_/b cup grated ,gruyre #a teaspoon ,worcestershire sauce #a_/b saltspoon paprika #b egg yolks ,stir wine and seasonings together with the cheese until it melts1 then thicken with the egg yolks1 stirring at least #c more minutes until smooth4 ,sherry ,rabbit #c cups grated cheese #a_/b cup cream or evaporated milk #a_/b cup sherry #a_/d teaspoon ,english mustard #a_/b teaspoon ,worcestershire sauce ,a dash of paprika ,heat cheese over hot water1 with or without a bit of butter1 and when it begins to melt1 stir in the cream4 ,keep stirring until almost all of the cheese is melted1 then add sherry4 ,when smooth and creamy1 stir in the mustard and ,worcestershire sauce1 and after pouring over buttered toast dash with paprika for color4 ,spanish ,sherry ,rabbit #c tablespoons butter #c tablespoons flour #a bouillon cube1 mashed #a_/b teaspoon salt #a_/b teaspoon dry mustard #a-a_/b cups milk #a-a_/b cups grated cheese #a jigger sherry ,make a smooth paste of butter1 flour1 bouillon cube and seasonings1 and add milk slowly4 ,when well-heated stir in the cheese gradually4 ,continue stirring at least #aj minutes1 and when well-blended stir in the sherry and serve on hot1 buttered toast4 ,pink ,poodle #b tablespoons butter #a tablespoon chopped onion #a tablespoon flour #a jigger ,california claret #a cup cream of tomato soup ,a pinch of soda #a_/b teaspoon dry mustard #a_/b teaspoon salt #a teaspoon paprika ,a dash of powdered cloves #c cups grated cheese #a egg1 lightly beaten ,cook onion in butter until light golden1 then blend in flour1 wine and soup with the soda and all seasonings4 ,stir in cheese slowly until melted and finish off by thickening with the egg and stirring until smooth and velvety4 ,serve on crisp1 buttered toast with a dry red wine4 ,although wine ,rabbits1 red or white1 are as unusual as ,swiss ones with ,gruyre in place of ,cheddar1 wine is commonly drunk with anything from a ,golden ,buck to a ,blushing ,bunny4 ,but for most of us1 a deep draught of beer or ale goes best with an even deeper draught of the mellow scent of a ,cheddar golden-yellow4 ,savory ,eggy ,dry ,rabbit #a_/h pound butter #b cups grated ,gruyre #d eggs1 well-beaten ,salt ,pepper ,mustard ,melt butter and cheese together with the beaten eggs1 stirring steadily with wooden spoon until soft and smooth4 ,season and pour over dry toast4 ,this dry ,rabbit1 in which the volume of the eggs makes up for any lacking liquid1 is still served as a savory after the sweets to finish a fine meal in some old-fashioned ,english homes and hostelries4 ,cream ,cheese ,rabbit ,this ,rabbit1 made with a package of cream cheese1 is more scrambled hen fruit than ,rabbit food1 for you simply scramble a half-dozen eggs with butter1 milk1 salt1 pepper and cayenne1 and just before the finish work in the cheese until smooth and serve on crackers--water crackers for a change4 ,reducing ,rarebit 7,tomato ,rarebit7,a ,,yield3 #b servings4 #bce calories per serving4 #a_/b pound farmer cheese #b eggs #a level tablespoon powdered milk #a level teaspoon baking powder #a teaspoon gelatin or agar powder #d egg tomatoes1 quartered1 or #b tomatoes1 quartered #a teaspoon caraway seeds #a_/d teaspoon garlic powder #a teaspoon parsley flakes #a_/b head lettuce and_/or #a cucumber #a_/d cup wine vinegar ,salt and pepper to taste ,footnote ,a3 7from ,the ,low-,calory ,cookbook by ,bernard ,koten1 published by ,random ,house7 ,fill bottom of double boiler with water to #c_/d mark4 ,sprinkle salt in upper part of double boiler4 ,boil over medium flame4 ,when upper part is hot1 put in cheese1 powdered milk1 baking powder1 gelatin1 caraway seeds and pepper and garlic powder to taste4 ,mix4 ,break eggs into this mixture1 cook over low flame1 continually stirring4 ,add tomatoes when mixture bubbles and continue cooking and stirring until tomatoes have been cooked soft4 ,remove to lettuce and_/or cucumber 7sliced thin7 which has been slightly marinated in wine vinegar and sprinkle the parsley flakes over the top of the mixture4 ,curry ,rabbit #a tablespoon cornstarch #b cups milk #b-a_/b cups grated cheese #a tablespoon minced chives #b green onions1 minced #b shallots1 minced #a_/d teaspoon imported curry powder #a tablespoon chutney sauce ,dissolve cornstarch in a little of the milk and scald the rest over hot water4 ,thicken with cornstarch mixture and stir in the cheese1 chives1 onions1 shallots1 curry and chutney while wooden-spooning steadily until smooth and sizzling enough to pour over buttered toast4 ,people who can't let well enough alone put cornstarch in ,rabbits1 just as they add soda to spoil the cooking of vegetables4 ,ginger ,ale ,rabbit ,simply substitute ginger ale for the real thing in the ,no4 #a ,rabbit of all time4 ,buttermilk ,rabbit ,substitute buttermilk for plain milk in the ,no4 #b ,rabbit4 ,to be consistent1 use fresh-cured ,buttermilk ,cheese1 instead of the usual ,cheddar of fresh cow's milk4 ,this is milder4 ,eggnog ,rabbit #b tablespoons sweet butter #b cups grated mellow ,cheddar #a-a_/c cups eggnog ,dashes of spice to taste4 ,after melting the cheese in butter1 stir in the eggnog and keep stirring until smooth and thickened4 ,season or not1 depending on taste and the quality of eggnog employed4 ,ever since the innovation of bottled eggnogs fresh from the milkman in holiday season1 such supremely creamy and flavorful ,rabbits have been multiplying as fast as guinea pigs4 ,all-,american ,succotash ,rabbit #a cup milk #c tablespoons butter #c tablespoons flour #c cups grated cheese #a cup creamed succotash1 strained ,salt and pepper ,make a white sauce of milk1 butter and flour and stir in the cheese steadily and gradually until melted4 ,add the creamed succotash and season to taste4 ,serve on toasted1 buttered corn bread4 ,danish ,rabbit #a quart warm milk #b cups grated cheese ,stir together to boiling point and pour over piping-hot toast in heated bowl4 ,this is an esteemed breakfast dish in north ,denmark4 ,as in all ,rabbits1 more or less cheese may be used1 to taste4 ,easy ,english ,rabbit ,soak bread slices in hot beer4 ,melt thin slices of cheese with butter in iron frying pan1 stir in a few spoonfuls of beer and a bit of prepared mustard4 ,when smoothly melted1 pour over the piping-hot1 beer-soaked toast4 ,illustration ,chapter ,six ,the ,fondue ,there is a conspiracy among the dictionary makers to take the heart out of the ,fondue4 ,webster makes it seem no better than a collapsed souffl1 with his definition3 ,fondue4 ,also1 erroneously1 fondu4 ,a dish made of melted cheese1 butter1 eggs1 and1 often1 milk and bread crumbs4 ,thorndike-,barnhart further demotes this dish1 that for centuries has been one of the world's greatest1 to a combination of melted cheese1 eggs and butter and explains that the name comes from the ,french fondre1 meaning melt4 ,the latest snub is delivered by the up-to-date ,cook's ,quiz compiled by ,,tv culinary experts3 ,a baked dish with eggs1 cheese1 butter1 milk and bread crumbs4 ,a baked dish1 indeed6 ,yet the ,fondue has added to the gaiety and inebriety of nations1 if not of dictionaries4 ,it has commanded the respect of the culinary great4 ,savarin1 ,boulestin1 ,andr ,simon1 all have hailed its heavenly consistency1 all have been regaled with its creamy1 nay velvety1 smoothness4 ,a touch of garlic1 a dash of kirsch1 fresh ground black pepper1 nutmeg1 black pearl truffles of ,bugey1 red cayenne pepper1 the luscious gravy of roast turkey--such little matters help to make an authentic dunking ,fondue1 not a baked ,fondue1 mind you4 ,jean-,anthelme ,brillat-,savarin a century and a half ago brought the original receipt with him and spread it around with characteristic generosity during the two years of his exile in ,new ,york after the ,french ,revolution4 ,in his monumental ,physiologie du ,got he records an incident that occurred in #agie3 ,whilst passing through ,boston 444 ,i taught the restaurant-keeper ,julien to make a ,fondue1 or eggs cooked with cheese4 ,this dish1 a novelty to the ,americans1 became so much the rage1 that he 7,julien7 felt himself obliged1 by way of thanks1 to send me to ,new ,york the rump of one of those pretty little roebucks that are brought from ,canada in winter1 and which was declared exquisite by the chosen committee whom ,i convoked for the occasion4 ,as the great ,french gourmet1 ,savarin was born on the ,swiss border 7at ,belley1 in the fertile ,province of ,bugey1 where ,gertrude ,stein later had a summer home71 he no doubt ate ,gruyre three times a day1 as is the custom in ,switzerland and adjacent parts4 ,he sets down the recipe just as he got it from its ,swiss source1 the papers of ,monsieur ,trolliet1 in the neighboring ,canton of ,berne3 ,take as many eggs as you wish to use1 according to the number of your guests4 ,then take a lump of good ,gruyre cheese1 weighing about a third of the eggs1 and a nut of butter about half the weight of the cheese4 7,since today's eggs in ,america weigh about #a-a_/b ounces apiece1 if you start the ,fondue with #h4 your lump of good ,gruyre would come to #a_/d pound and your butter to #a_/h pound47 ,break and beat the eggs well in a flat pan1 then add the butter and the cheese1 grated or cut in small pieces4 ,place the pan on a good fire and stir with a wooden spoon until the mixture is fairly thick and soft2 put in a little or no salt1 according to the age of the cheese1 and a good deal of pepper1 for this is one of the special attributes of this ancient dish4 ,let it be placed on the table in a hot dish1 and if some of the best wines be produced1 and the bottle passed quite freely1 a marvelous effect will be beheld4 ,this has long been quoted as the proper way to make the national dish of ,switzerland4 ,savarin tells of hearing oldsters in his district laugh over the ,bishop of ,belley eating his ,fondue with a spoon instead of the traditional fork1 in the first decade of the #agjj's4 ,he tells1 too1 of a ,fondue party he threw for a couple of his septuagenarian cousins in ,paris about the year #ahja4 ,the party was the result of much friendly taunting of the master3 ,by ,jove1 ,jean1 you have been bragging for such a long time about your ,fondues1 you have continually made our mouths water4 ,it is high time to put a stop to all this4 ,we will come and breakfast with you some day and see what sort of thing this dish is4 ,savarin invited them for ten o'clock next day1 started them off with the table laid on a snow white cloth1 and in each one's place two dozen oysters with a bright golden lemon4 ,at each end of the table stood a bottle of sauterne1 carefully wiped1 excepting the cork1 which showed distinctly that it had been in the cellar for a long while4444 ,after the oysters1 which were quite fresh1 came some broiled kidneys1 a terrine of foie gras1 a pie with truffles1 and finally the ,fondue4 ,the different ingredients had all been assembled in a stewpan1 which was placed on the table over a chafing dish1 heated with spirits of wine4 ,then1 ,savarin is quoted1 ,i commenced operations on the field of battle1 and my cousins did not lose a single one of my movements4 ,they were loud in the praise of this preparation1 and asked me to let them have the receipt1 which ,i promised them4444 ,this ,fondue breakfast party that gave the nineteenth century such a good start was polished off with fruits in season and sweets1 a cup of genuine mocha 444 and finally two sorts of liqueurs1 one a spirit for cleansing1 and the other an oil for softening4 ,this primitive ,swiss ,cheese ,fondue is now prepared more elaborately in what is called3 ,neufchtel ,style #b-a_/b cups grated imported ,swiss #a-a_/b tablespoons flour #a clove of garlic #a cup dry white wine ,crusty ,french flute or hard rolls cut into big mouthfuls1 handy for dunking #a jigger kirsch ,salt ,pepper ,nutmeg ,the cheese should be shredded or grated coarsely and mixed well with the flour4 ,use a chafing dish for cooking and a small heated casserole for serving4 ,hub the bottom and sides of the blazer well with garlic1 pour in the wine and heat to bubbling1 just under boiling4 ,add cheese slowly1 half a cup at a time1 and stir steadily in one direction only1 as in making ,welsh ,rabbit4 ,use a silver fork4 ,season with very little salt1 always depending on how salty the cheese is1 but use plenty of black pepper1 freshly ground1 and a touch of nutmeg4 ,then pour in the kirsch1 stir steadily and invite guests to dunk their forked bread in the dish or in a smaller preheated casserole over a low electric or alcohol burner on the dining table4 ,the trick is to keep the bubbling melted cheese in rhythmic motion with the fork1 both up and down and around and around4 ,the dunkers stab the hunks of crusty ,french bread through the soft part to secure a firm hold in the crust1 for if your bread comes off in dunking you pay a forfeit1 often a bottle of wine4 ,the dunking is done as rhythmically as the stirring1 guests taking regular turns at twirling the fork to keep the cheese swirling4 ,when this chafing dish cheese custard1 as it has been called in ,england1 is ready for eating1 each in turn thrusts in his fork1 sops up a mouthful with the bread for a sponge and gives the ,fondue a final stir1 to keep it always moving in the same direction4 ,all the while the heat beneath the dish keeps it gently bubbling4 ,such a ,neufchtel party was a favorite of ,king ,edward ,,vii1 especially when he was stepping out as the ,prince of ,wales4 ,he was as fond of ,fondue as most of the great gourmets of his day and preferred it to ,welsh ,rabbit1 perhaps because of the wine and kirsch that went into it4 ,at such a party a little heated wine is added if the ,fondue gets too thick4 ,when finally it has cooked down to a crust in the bottom of the dish1 this is forked out by the host and divided among the guests as a very special dividend4 ,any dry white wine will serve in a pinch1 and the ,switzerland ,cheese ,association1 in broadcasting this classical recipe1 points out that any dry rum1 slivovitz1 or brandy1 including applejack1 will be a valid substitute for the kirsch4 ,to us1 applejack seems specially suited1 when we stop to consider our native taste that has married apple pie to cheese since pioneer times4 ,in culinary usage fondue means melting to an edible consistency and this1 of course1 doesn't refer to cheese alone1 although we use it chiefly for that4 ,in ,france ,fondue is also the common name for a simple dish of eggs scrambled with grated cheese and butter and served very hot on toasted bread1 or filled into fancy paper cases1 quickly browned on top and served at once4 ,the reason for this is that all baked ,fondues fall as easily and as far as ,souffls1 although the latter are more noted for this failing4 ,there is a similarity in the soft fluffiness of both1 although the ,fondues are always more moist4 ,for there is a stiff1 stuffed-shirt buildup around any ,souffl1 suggesting a dressy dinner1 while ,fondue started as a self-service dunking bowl4 ,our modern tendency is to try to make over the original ,french ,fondue on the ,welsh ,rabbit model--to turn it into a sort of ,french ,rabbit4 ,although we know that both ,gruyre and ,emmentaler are what we call ,swiss and that it is impossible in ,america to duplicate the rich ,alpine flavor given by the mountain herbs1 we are inclined to try all sorts of domestic cheeses and mixtures thereof4 ,but it's best to stick to ,savarin's lump of ,gruyre just as the neighboring ,french and ,italians do4 ,it is interesting to note that this ,swiss ,alpine cooking has become so international that it is credited to ,italy in the following description we reprint from ,when ,madame ,cooks1 by an ,englishman1 ,eric ,weir3 ,fondue l',italienne ,this is one of those egg dishes that makes one feel really grateful to hens4 ,from its name it originated probably in ,italy1 but it has crossed the ,alps4 ,i have often met it in ,france1 but only once in ,italy4 ,first of all1 make a very stiff white sauce with butter1 flour and milk4 ,the sauce should be stiff enough to allow the wooden spoon to stand upright or almost4 ,off the fire1 add yolks of eggs and #d ounces of grated ,gruyre cheese4 ,mix this in well with the white sauce and season with salt1 pepper and some grated nutmeg4 ,beat whites of egg firm4 ,add the whites to the preparation1 stir in1 and pour into a pudding basin4 ,take a large saucepan and fill half full of water4 ,bring to a boil1 and then place the pudding basin so that the top of the basin is well out of the water4 ,allow to boil gently for #a-a_/b to #b hours4 ,renew the boiling water from time to time1 as it evaporates1 and take care that the water1 in boiling1 does not bubble over the mixture4 ,test with a knife1 as for a cake1 to see if it is cooked4 ,when the knife comes out clean1 take the basin out of the water and turn the ,fondue out on a dish4 ,it should be fairly firm and keep the shape of the basin4 ,sprinkle with some finely chopped ham and serve hot4 ,the imported ,swiss sometimes is cubed instead of grated1 then marinated for four or five hours in dry white wine1 before being melted and liquored with the schnapps4 ,this can be pleasantly adopted here in3 ,all-,american ,fondue #a pound imported ,swiss cheese1 cubed #c_/d cup scuppernong or other ,american white wine #a-a_/b jiggers applejack ,after marinating the ,swiss cubes in the wine1 simply melt together over hot water1 stir until soft and creamy1 add the applejack and dunk with fingers of toast or your own to a chorus of ,all ,bound ,round with a ,woolen ,string4 ,of course1 this can be treated as a mere vinous ,welsh ,rabbit and poured over toast1 to be accompanied by beer4 ,but wine is the thing1 for the ,french ,fondue is to dry wine what the ,rabbit is to stale ale or fresh beer4 ,we say ,french instead of ,swiss because the ,french took over the dish so eagerly1 together with the great ,gruyre that makes it distinctive4 ,they internationalized it1 sent it around the world with bouillabaisse and onion soup1 that celestial soupe l'oignon on which snowy showers of grated ,gruyre descend4 ,to put the ,welsh ,rabbit in its place they called it ,fondue l',anglaise1 which also points up the twinlike relationship of the world's two favorite dishes of melted cheese4 ,but to differentiate and show they are not identical twins1 the ,no4 #a dish remained ,fromage ,fondue while the second was baptized ,fromage ,fondue la ,bire4 ,beginning with ,savarin the ,french whisked up more rapturous1 rhapsodic writing about ,gruyre and its offspring1 the ,fondue1 together with the puffed ,souffl1 than about any other imported cheese except ,parmesan4 ,parmesan and ,gruyre were praised as the two greatest culinary cheeses4 ,a variant ,fondue was made of the ,italian cheese4 ,parmesan ,fondue #c tablespoons butter #a cup grated ,parmesan cheese #d eggs1 lightly beaten ,salt ,pepper ,over boiling water melt butter and cheese slowly1 stir in the eggs1 season to taste and stir steadily in one direction only1 until smooth4 ,pour over fingers of buttered toast4 ,or spoon it up1 as the ancients did1 before there were any forks4 ,it's beaten with a fork but eaten catch-as-catch-can1 like chicken-in-the-rough4 ,sapsago ,swiss ,fondue #b tablespoons butter #b tablespoons flour #a_/b teaspoon salt #a-a_/b cups milk #b-a_/b cups shredded ,swiss cheese #b-a_/b tablespoons grated ,sapsago #a_/b cup dry white wine ,pepper1 black and red1 freshly ground ,fingers of toast ,over boiling water stir the first four ingredients into a smooth1 fairly thick cream sauce4 ,then stir in ,swiss cheese until well melted4 ,after that add the ,sapsago1 finely grated1 and wine in small splashes4 ,stir steadily1 in one direction only1 until velvety4 ,season sharply with the contrasting peppers and serve over fingers of toast4 ,this is also nice when served bubbling in individual1 preheated pastry shells1 casseroles or ramekins1 although this way most of the fun of the dunking party is left out4 ,to make up for it1 however1 cooked slices of mushrooms are sometimes added4 ,at the ,cheese ,cellar in the ,new ,york ,world's ,fair ,swiss ,pavilion1 where a continual dunking party was in progress1 thousands of amateurs learned such basic things as not to overcook the ,fondue lest it become stringy1 and the protocol of dunking in turn and keeping the mass in continual motion until the next on the ,fondue line dips in his cube of bread4 ,the success of the dish depends on making it quickly1 keeping it gently a-bubble and never letting it stand still for a split second4 ,the ,swiss1 who consume three or four times as much cheese per capita as we1 and almost twice as much as the ,french1 are willing to share ,fondue honors with the ,french ,alpine province of ,savoy1 a natural cheese cellar with almost two dozen distinctive types of its very own1 such as ,fat cheese1 also called ,death's ,head2 ,la ,grande ,bornand1 a luscious half-dried sheep's milker2 ,chevrotins1 small1 dry goat milk cheeses2 and ,le ,vacherin4 ,the latter1 made in both ,savoy and ,switzerland1 boasts two interesting variants3 #a4 ,vacherin ,fondue or ,spiced ,fondue3 ,made about the same as ,emmentaler1 ripened to sharp age1 and then melted1 spices added and the cheese re-formed4 ,it is also called ,spiced ,fondue and sells for about two dollars a pound4 ,named ,fondue from being melted1 though it's really recooked1 #b4 ,vacherin la ,main3 ,this is a curiosity in cheeses1 resembling a cold1 uncooked ,fondue4 ,made of cow's milk1 it is round1 a foot in diameter and half a foot high4 ,it is salted and aged until the rind is hard and the inside more runny than the ripest ,camembert1 so it can be eaten with a spoon 7like the cooked ,fondue7 as well as spread on bread4 ,the local name for it is ,tome de ,montagne4 ,here is a good assortment of ,fondues3 ,vacherin-,fribourg ,fondue #b tablespoons butter #a clove garlic1 crushed #b cups shredded ,vacherin cheese #b tablespoons hot water ,this authentic quickie is started by cooking the garlic in butter until the butter is melted4 ,then remove garlic and reduce heat4 ,add the soft cheese and stir with silver fork until smooth and velvety4 ,add the water in little splashes1 stirring constantly in one direction4 ,dunk6 7,in this melted ,swiss a little water takes the place of a lot of wine47 ,la ,fondue ,comtois ,this regional specialty of ,franche-,comt is made with white wine4 ,sauterne1 ,chablis1 ,riesling or any ,rhenish type will serve splendidly4 ,also use butter1 grated ,gruyre1 beaten eggs and that touch of garlic4 ,chives ,fondue #c cups grated ,swiss cheese #c tablespoons flour #b tablespoons butter #a garlic clove1 crushed #c tablespoons finely chopped chives #a cup dry white wine ,salt ,freshly ground pepper ,a pinch of nutmeg #a_/d cup kirsch ,mix cheese and flour4 ,melt butter in chafing-dish blazer rubbed with garlic4 ,cook chives in butter #a minute4 ,add wine and heat just under boiling4 ,keep simmering as you add cheese-and-flour mix gradually1 stirring always in one direction4 ,salt according to age and sharpness of cheese2 add plenty of freshly ground pepper and the pinch of nutmeg4 ,when everything is stirred smooth and bubbling1 toss in the kirsch without missing a stroke of the fork and get to dunking4 ,large1 crisp1 hot potato chips make a pleasant change for dunking purposes4 ,or try assorted crackers alternating with the absorbent bread1 or hard rolls4 ,tomato ,fondue #b tomatoes1 skinned1 seeded and chopped #a_/b teaspoon dried sweet basil #a clove garlic #b tablespoons butter #a_/b cup dry white wine #b cups grated ,cheddar cheese ,paprika ,mix basil with chopped tomatoes4 ,rub chafing dish with garlic1 melt butter1 add tomatoes and much paprika4 ,cook #e to #f minutes1 add wine1 stir steadily to boiling point4 ,then add cheese1 half a cup at a time1 and keep stirring until everything is smooth4 ,serve on hot toast1 like ,welsh ,rabbit4 ,here the two most popular melted-cheese dishes tangle1 but they're held together with the common ingredient1 tomato4 ,fondue also appears as a sauce to pour over baked tomatoes4 ,stale bread crumbs are soaked in tomato juice to make3 ,tomato ,baked ,fondue #a cup tomato juice #a cup stale bread crumbs #a cup grated sharp ,american cheese #a tablespoon melted butter ,salt #d eggs1 separated and well beaten ,soak crumbs in tomato juice1 stir cheese in butter until melted1 season with a little or no salt1 depending on saltiness of the cheese4 ,mix in the beaten yolks1 fold in the white and bake about #ej minutes in moderate oven4 ,,baked ,,fondues ,although ,savarin's dunking ,fondue was first to make a sensation on these shores and is still in highest esteem among epicures1 the ,fondue ,america took to its bosom was baked4 ,the original recipe came from the super-caseous province of ,savoy under the explicit title1 ,la ,fondue au ,fromage4 ,la ,fondue au ,fromage ,make the usual creamy mixture of butter1 flour1 milk1 yolks of eggs and ,gruyre1 in thin slices for a change4 ,use red pepper instead of black1 splash in a jigger of kirsch but no white wine4 ,finally fold in the egg whites and bake in a mold for #de minutes4 ,we adapted this to our national taste which had already based the whole business of melted cheese on the ,welsh ,rabbit with stale ale or milk instead of white wine and ,worcestershire1 mustard and hot peppers4 ,today we have come up with this3 #ajj ,american ,fondue #b cups scalded milk #b cups stale bread crumbs #a_/b teaspoon dry ,english mustard ,salt ,dash of nutmeg ,dash of pepper #b cups ,american cheese 7,cheddar7 #b egg yolks1 well beaten #b egg whites1 beaten stiff ,soak crumbs in milk1 season and stir in the cheese until melted4 ,add the beaten egg yolks and stir until you have a smooth mixture4 ,let this cool while beating the whites stiff1 leaving them slightly moist4 ,fold the whites into the cool1 custardy mix and bake in a buttered dish until firm4 7,about #ej minutes in a moderate oven47 ,this is more of a baked cheese job than a true ,fondue1 to our way of thinking1 and the scalded milk doesn't exactly take the place of the wine or kirsch4 ,it is characteristic of our bland cookery4 ,,other ,,fondues ,,plain ,,and ,,fancy1 ,,baked ,,and ,,not ,quickie ,catsup ,tummy ,fondiddy #c_/d pound sharp cheese1 diced #a can condensed tomato soup #a_/b cup catsup #a_/b teaspoon mustard #a egg1 lightly beaten ,in double boiler melt cheese in soup4 ,blend thoroughly by constant stirring4 ,remove from heat1 lightly whip or fold in the catsup and mustard mixed with egg4 ,serve on ,melba toast or rusks4 ,this might be suggested as a novel midnight snack1 with a cup of cocoa1 for a change4 ,cheese and ,rice ,fondue #a cup cooked rice #b cups milk #d eggs1 separated and well beaten #a_/b cup grated cheese #a_/b teaspoon salt ,cayenne1 ,worcestershire sauce or tabasco sauce1 or all three ,heat rice 7instead of bread crumbs7 in milk1 stir in cheese until melted1 add egg yolks beaten lemon-yellow1 season1 fold in stiff egg whites4 ,serve hot on toast4 ,corn and ,cheese ,fondue #a cup bread crumbs #a large can creamed corn #a small onion1 chopped #a_/b green pepper1 chopped #b cups cottage cheese #a_/b teaspoon salt #a_/b cup milk #b eggs1 well beaten ,mix all ingredients together and bake in buttered casserole set in pan of hot water4 ,bake about #a hour in moderate oven1 or until set4 ,cheese ,fondue #a cup grated ,cheddar #a_/b cup crumbled ,roquefort #a cup pimento cheese #c tablespoons cream #c tablespoons butter #a teaspoon ,worcestershire ,stir everything together over hot water until smooth and creamy4 ,then whisk until fluffy1 moistening with more cream or mayonnaise if too stiff4 ,serve on ,melba toast1 or assorted thin toasted crackers4 ,brick ,fondue #a_/b cup butter #b cups grated ,brick cheese #a_/b cup warm milk #a_/b teaspoon salt #b eggs ,melt butter and cheese together1 use wire whisk to whip in the warm milk4 ,season4 ,take from fire and beat in the eggs1 one at a time4 ,please note that ,fondue protocol calls for each egg to be beaten separately in cases like this4 ,serve over hot toast or crackers4 ,cheddar ,dunk ,bowl #c_/d pound sharp ,cheddar cheese #c tablespoons cream #b_/c teaspoon dry mustard #a-a_/b teaspoons ,worcestershire ,grate the cheese powdery fine and mash it together with the cream until fluffy4 ,season and serve in a beautiful bowl for dunking in the original style of ,savarin1 although this is a static imitation of the real thing4 ,all kinds of crackers and colorful dips can be used1 from celery stalks and potato chips to thin paddles cut from ,bombay duck4 ,illustration ,chapter ,seven ,souffls1 ,puffs and ,ramekins ,there isn't much difference between ,cheese ,souffls1 ,puffs and ,ramekins4 ,the ,english ,encyclopedia of ,practical ,cookery1 the oldest1 biggest and best of such works in ,english1 lumps ,cheese ,puffs and ,ramekins together1 giving the same recipes for both1 although it treats each extensively under its own name when not made with cheese4 ,cheese was the basis of the original ,french ,ramequin1 cheese and bread crumbs or puff paste1 baked in a mold1 7with puff again the principal factor in ,souffl1 from the ,french souffler1 puff up74 ,basic ,souffl #c tablespoons butter or margarine #d tablespoons flour #a-a_/d cups hot milk1 scalded #a teaspoon salt ,a dash of cayenne #a_/b cup grated ,cheddar cheese1 sharp #b egg yolks1 beaten lemon-yellow #b egg whites1 beaten stiff ,melt butter1 stir in flour and milk gradually until thick and smooth4 ,season and add the cheese1 continuing the cooking and slow stirring until velvety4 ,remove from heat and let cool somewhat2 then stir in the egg yolks with a light hand and an upward motion4 ,fold in the stiff whites and when evenly mixed pour into a big1 round baking dish4 7,some butter it and some don't47 ,to make sure the top will be even when baked1 run a spoon or knife around the surface1 about #a inch from the edge of the dish1 before baking slowly in a moderate oven until puffed high and beautifully browned4 ,serve instantly for fear the ,souffl may fall4 ,the baking takes up to an hour and the egg whites shouldn't be beaten so stiff they are hard to fold in and contain no air to expand and puff up the dish4 ,to perk up the seasonings1 mustard1 ,worcestershire sauce1 lemon juice1 nutmeg and even garlic are often used to taste1 especially in ,england4 ,while ,cheddar is the preferred cheese1 ,parmesan runs it a close second4 ,then comes ,swiss4 ,you may use any two or all three of these together4 ,sometimes ,roquefort is added1 as in the ,ramekin recipes below4 ,parmesan ,souffl ,make the same as ,basic ,souffl1 with these small modifications in the ingredients3 #a full cup of grated ,parmesan #a extra egg in place of the #a_/b cup of ,cheddar cheese ,a little more butter ,black pepper1 not cayenne ,swiss ,souffl ,make the same as ,basic ,souffl1 with these slight changes3 #a-a_/d cups grated ,swiss cheese instead of the ,cheddar cheese ,nutmeg in place of the cayenne ,parmesan-,swiss ,souffl ,make the same as ,basic ,souffl1 with these little differences3 #a_/b cup grated ,swiss cheese1 and #a_/b cup grated ,parmesan in place of the ,cheddar cheese #a_/d teaspoon each of sugar and black pepper for seasoning4 ,any of these makes a light1 lovely luncheon or a proper climax to a grand dinner4 ,cheese-,corn ,souffl ,make as ,basic ,souffl1 substituting for the scalded milk #a cup of sieved and strained juice from cream-style canned corn4 ,cheese-,spinach ,souffl ,saut #a-a_/b cups of finely chopped1 drained spinach in butter with #a teaspoon finely grated onion1 and then whip it until light and fluffy4 ,mix well into the white sauce of the ,basic ,souffl before adding the cheese and following the rest of the recipe4 ,cheese-,tomato ,souffl ,substitute hot tomato juice for the scalded milk4 ,cheese-,sea-food ,souffl ,add #a-a_/b cups finely chopped or ground lobster1 crab1 shrimp1 other sea food or mixture thereof1 with any preferred seasoning added4 ,cheese-,mushroom ,souffl #a-a_/b cups grated sharp ,cheddar #a cup cream of mushroom soup ,paprika1 to taste ,salt #b egg yolks1 well beaten #b egg whites1 beaten stiff #b tablespoons chopped1 cooked bacon #b tablespoons sliced1 blanched almonds ,heat cheese with soup and paprika1 adding the cheese gradually and stirring until smooth4 ,add salt and thicken the sauce with egg yolks1 still stirring steadily1 and finally fold in the whites4 ,sprinkle with bacon and almonds and bake until golden brown and puffed high 7about #a hour74 ,cheese-,potato ,souffl 7,potato ,puff7 #f potatoes #b onions #a tablespoon butter or margarine #a cup hot milk #c_/d cup grated ,cheddar cheese #a teaspoon salt ,a dash of pepper #b egg yolks1 well beaten #b egg whites1 beaten stiff #a_/d cup grated ,cheddar cheese ,cook potatoes and onions together until tender and put through a ricer4 ,mix with all the other ingredients except the egg whites and the ,cheddar4 ,fold in the egg whites1 mix thoroughly and pour into a buttered baking dish4 ,sprinkle the #a_/d cup of ,cheddar on top and bake in moderate oven about #a_/b hour1 until golden-brown and well puffed4 ,serve instantly4 ,variations of this popular ,souffl leave out the onion and simplify matters by using #b cups of mashed potatoes4 ,sometimes #a tablespoon of catsup and another of minced parsley is added to the mixture4 ,or onion juice alone1 to take the place of the cooked onions--about a tablespoon1 full or scant4 ,the ,english1 in concocting such a ,potato ,puff or ,souffl1 are inclined to make it extra peppery1 as they do most of their ,cheese ,souffls1 with not only a dust of black pepper but as much cayenne as may be stood on the face of a sixpence4 ,cheese ,fritter ,souffls ,these combine ham with ,parmesan cheese and are even more delicately handled in the making than crpes suzette4 ,,puffs ,three-in-,one ,puffs #a cup grated ,swiss #a cup grated ,parmesan #a cup cream cheese #e eggs1 lightly beaten salt and pepper ,mix the cheeses into one mass moistened with the beaten eggs1 splashed on at intervals4 ,when thoroughly incorporated1 put in ramekins1 tiny tins1 cups1 or any sort of little mold of any shape4 ,bake in hot oven about #aj minutes1 until richly browned4 ,such miniature ,souffls serve as liaison officers for this entire section1 since they are baked in ramekins1 or ramequins1 from the ,french word for the small baking dish that holds only one portion4 ,these may be paper boxes1 usually round1 earthenware1 china1 ,pyrex1 of any attractive shape in which to bake or serve the ,puffs4 ,more commonly1 in ,america at least1 ,puffs are made without ramekin dishes1 as follows3 ,fried ,puffs #b egg whites1 beaten stiff #a_/b cup grated cheese #a tablespoon flour ,salt ,paprika ,into the stiff egg whites fold the cheese1 flour and seasonings4 ,when thoroughly mixed pat into shape desired1 roll in crumbs and fry4 ,roquefort ,puffs #a_/h pound genuine ,french ,roquefort #a egg white1 beaten stiff #h crackers or #b-;inch bread rounds ,cream the ,roquefort1 fold in the egg white1 pile on crackers and bake #ae minutes in slow oven4 ,the constant repetition of beaten stiff in these recipes may give the impression that the whites are badly beaten up1 but such is not the case4 ,they are simply whipped to peaks and left moist and glistening as a teardrop1 with a slight sad droop to them that shows there is still room for the air to expand and puff things up in cooking4 ,parmesan ,puffs ,make a spread of mayonnaise or other salad dressing with equal parts of imported ,parmesan1 grated fine4 ,spread on a score or more of crackers in a roomy pan and broil a couple of minutes till they puff up golden-brown4 ,use only the best ,parmesan1 imported from ,italy2 or1 second best1 from ,argentina where the rich pampas grass and ,italian settlers get together on excellent ,parmesan and ,romano4 ,never buy ,parmesan already grated2 it quickly loses its flavor4 ,breakfast ,puffs #a cup flour #a cup milk #a_/d cup finely grated cheese #a egg1 lightly beaten #a_/b teaspoon salt ,mix all together to a smooth1 light batter and fill ramekins or cups half full2 then bake in quick oven until they are puffing over the top and golden-brown4 ,danish ,fondue ,puffs #a stale roll #a_/b cup boiling hot milk ,salt ,pepper #b cups freshly grated ,cheddar cheese #d egg yolks1 beaten lemon-yellow #d egg whites1 beaten stiff ,soak roll in boiling milk and beat to a paste4 ,mix with cheese and egg yolks4 ,when smooth and thickened fold in the egg whites and fill ramekins1 tins1 cups or paper forms and slowly bake until puffed up and golden-brown4 ,new ,england ,cheese ,puffs #a cup sifted flour #a teaspoon baking powder #a_/b teaspoon salt #a_/b teaspoon ,hungarian paprika #a_/d teaspoon dry mustard #b egg yolks1 beaten lemon-yellow #a_/b cup milk #a cup freshly grated ,cheddar cheese #b egg whites1 beaten stiff but not dry ,sift dry ingredients together1 mix yolks with milk and stir in4 ,add cheese and when thoroughly incorporated fold in the egg whites to make a smooth batter4 ,drop from a big spoon into hot deep fat and cook until well browned4 ,caraway seeds are sometimes added4 ,poppy seeds are also used1 and either of these makes a snappier puff1 especially tasty when served with soup4 ,a few drops of tabasco give this an extra tang4 ,cream ,cheese ,puffs #a_/b pound cream cheese #a cup milk #d eggs1 lightly beaten #a_/b teaspoon salt #a_/b teaspoon dry mustard ,soften cheese by heating over hot water4 ,remove from heat and add milk1 eggs and seasoning4 ,beat until well blended1 then pour into custard cups1 ramekins or any other individual baking dishes that are attractive enough to serve the puffs in4 ,,ramekins ,,or ,,ramequins ,some ,ramekin dishes are made so exquisitely that they may be collected like snuff bottles4 ,ramekins are utterly ,french1 both the cooked ,puffs and the individual dishes in which they are baked4 ,essentially a ,cheese ,puff1 this is also au gratin when topped with both cheese and browned bread crumbs4 ,by a sort of poetic cook's license the name is also applied to any kind of cake containing cheese and cooked in the identifying one-portion ramekin4 ,it is used chiefly in the plural1 however1 together with the name of the chief ingredient1 such as ,chicken ,ramekins and3 ,cheese ,ramekins ,i #b eggs #b tablespoons flour #a_/h pound butter1 melted #a_/h pound grated cheese ,mix well and bake in individual molds for #ae minutes4 ,cheese ,ramekins ,,ii #c tablespoons melted butter #a_/b teaspoon each1 salt and pepper #c_/d cup bread crumbs #a_/b cup grated cheese #b eggs1 lightly beaten #a-a_/b cups milk ,mix the first four dry ingredients together1 stir eggs into the milk and add4 ,stir to a smooth batter and bake in buttered ramekins1 standing in water1 in moderate oven4 ,serve piping hot1 for like ,souffls and all associated ,puffs1 the hot air will puff out of them quickly2 then they will sink and be inedible4 ,,two ,,ancient ,,english ,,recipes1 ,,still ,,going ,,strong ,cheese ,ramekins ,,iii ,grate #a_/b pound of any dry1 rich cheese4 ,butter a dozen small paper cases1 or little boxes of stiff writing paper like ,souffl cases4 ,put a saucepan containing #a_/b pint of water over the fire1 add #b tablespoons of butter1 and when the water boils1 stir in #a heaping tablespoonful of flour4 ,beat the mixture until it shrinks away from the sides of the saucepan2 then stir in the grated cheese4 ,remove the paste thus made from the fire1 and let it partly cool4 ,in the meantime separate the yolks from the whites of three eggs1 and beat them until the yolks foam and the whites make a stiff froth4 ,put the mixture at once into the buttered paper cases1 only half-filling them 7since they rise very high while being baked7 with small slices of cheese1 and bake in a moderate oven for about #ae minutes4 ,as soon as the ,puffs are done1 put the cases on a hot dish covered with a folded napkin1 and serve very hot4 ,the most popular cheese for ,ramekins has always been1 and still is1 ,gruyre4 ,but because the early ,english also adopted ,italian ,parmesan1 that followed as a close second1 and remains there today4 ,sharp ,cheddar makes tangy ,ramekins1 as will be seen in this second oldster2 for though it prescribes ,gloucester and ,cheshire 'arf-and-'arf1 both are essentially ,cheddars4 ,gloucester has been called a glorified ,cheshire and the latter has long been known as a peculiarly rich and colorful elder brother of ,cheddar1 described in ,kenelme ,digby's ,closet ,open'd as a quick1 fat1 rich1 well-tasted cheese4 ,cheese ,ramekins ,,iv ,scrape fine #a_/d pound of ,gloucester cheese and #a_/d pound of ,cheshire cheese4 ,beat this scraped cheese in a mortar with the yolks of #d eggs1 #a_/d pound of fresh butter1 and the crumbs of a ,french roll boiled in cream until soft4 ,when all this is well mixed and pounded to a paste1 add the beaten whites of #d eggs4 ,should the paste seem too stiff1 #a or #b tablespoons of sherry may be added4 ,put the paste into paper cases1 and bake in a ,dutch oven till nicely browned4 ,the ,ramekins should be served very hot4 ,since both ,gloucester cheese and ,cheshire cheese are not easily come by even in ,london today1 it would be hard to reproduce this in the ,states4 ,so the best we can suggest is to use half-and-half of two of our own great ,cheddars1 say half-,coon and half-,wisconsin ,longhorn1 or half-,tillamook and half-,herkimer ,county4 ,for there's no doubt about it1 contrasting cheeses tickle the taste buds1 and as many as three different kinds put together make ,puffs all the more perfect4 ,ramequins la ,parisienne #b cups milk #a cup cream #a ounce salt butter #a tablespoon flour #a_/b cup grated ,gruyre ,coarsely ground pepper ,an atom of nutmeg ,a soupon of garlic ,a light touch of powdered sugar #h eggs1 separated ,boil milk and cream together4 ,melt butter1 mix in the flour and stir over heat #e minutes1 adding the milk and cream mixture a little at a time4 ,when thoroughly cooked1 remove from heat and stir in cheese1 seasonings and the yolks of all #h eggs1 well beaten1 and the whites of #b even better beaten4 ,when well mixed1 fold in the remaining egg whites1 stiffly beaten1 until you have a batter as smooth and thick as cream4 ,pour this into ramekins of paper1 porcelain or earthenware1 filling each about #b_/c full to allow for them to puff up as they bake in a very slow oven until golden-brown 7or a little less than #bj minutes74 ,le ,ramequin ,morzien ,this celebrated specialty of ,franche-,comt is described as a porridge of water1 butter1 seasoning1 chopped garlic and toast2 thickened with minced ,gruyre and served very hot4 ,several ,french provinces are known for distinctive individual ,puffs usually served in the dainty fluted forms they are cooked in4 ,in ,jeanne d',arc's ,lorraine1 for instance1 there are the simply named ,les ,ramequins1 made of flour1 ,gruyre and eggs4 ,swiss-,roquefort ,ramekins #a_/d pound ,swiss cheese #a_/d pound ,roquefort cheese #a_/b pound butter #h eggs1 separated #d breakfast rolls1 crusts removed #a_/b cup cream ,the batter is made in the usual way1 with the soft insides of the rolls simmered in the cream and stirred in4 ,the egg whites are folded in last1 as always1 the batter poured into ramekins part full and baked to a golden-brown4 ,then they are served instantaneously1 lest they fall4 ,puff ,paste ,ramekins ,puff or other pastry is rolled out fiat and sprinkled with fine tasty cheese or any cheese mixture1 such as ,parmesan with ,gruyre and_/or ,swiss ,sapsago for a piquant change1 but in lesser quantity than the other cheeses used4 ,parmesan cheese has long been the favorite for these4 ,fold paste into #c layers1 roll out again and dust with more cheese4 ,fold once more and roll this out and cut in small fancy shapes to bake #aj to #ae minutes in a hot oven4 ,brushing with egg yolk before baking makes these ,ramekins shine4 ,frying ,pan ,ramekins ,melt #b ounces of butter1 let it cool a little and then mix with #a_/b pound of cheese4 ,fold in the whites of #c eggs1 beaten stiff but not dry4 ,cover frying pan with buttered papers1 put slices of bread on this and cover with the cheese mixture4 ,cook about #e minutes1 take it off and brown it with a salamander4 ,there are two schools of salamandering among turophiles4 ,one holds that it toughens the cheese and makes it less digestible2 the other that it's simply swell4 ,some of the latter addicts have special cheese-branding irons made with their monograms1 to identify their creations1 whether they be burned on the skins of ,welsh ,rabbits or ,frying ,pan ,ramekins4 ,salamandering with an iron that has a gay1 carnivalesque design can make a sort of harlequin ,ramekin4 ,casserole ,ramekin ,here is the ,americanization of a ,french original3 ,in a deep casserole lay alternate slices of white bread and ,swiss cheese1 with the cheese slices a bit bigger all around4 ,beat #b eggs with #b cups of milk1 season with salt and--of all things--nutmeg6 ,proceed to bake like individual ,ramekins4 ,illustration ,chapter ,eight ,pizzas1 ,blintzes1 ,pastes1 ,cheese ,cakes1 etc4 ,no matter how big or hungry your family1 you can always appease them with pizza4 ,pizza--,the ,tomato ,pie of ,sicily ,,dough #a package yeast1 dissolved in warm water #b cups sifted flour #a teaspoon salt #b tablespoons olive oil ,make dough of this4 ,knead #ab to #bj minutes4 ,pat into a ball1 cover it tight and let stand #c hours in warm place until twice the size4 ,,tomato ,,paste #c tablespoons olive oil #b large onions1 sliced thin #a can ,italian tomato paste #h to #aj anchovy filets1 cut small #a_/b teaspoon oregano ,salt ,crushed chili pepper #b-a_/b cups water ,in the oil fry onion tender but not too brown1 stir in tomato paste and keep stirring #c or #d minutes4 ,season1 pour water over and simmer slowly #be to #cj minutes4 ,add anchovies when sauce is done4 ,,cheese #a_/b cup grated ,italian1 ,parmesan1 ,romano or ,pecorino1 depending on your pocketbook ,procure a low1 wide and handsome tin pizza pan1 or reasonable substitute1 and grease well before spreading the well-raised dough #a_/b to #c_/d inch thick4 ,poke your finger tips haphazardly into the dough to make marks that will catch the sauce when you pour it on generously4 ,shake on ,parmesan or ,parmesan-type cheese and bake in hot oven #a_/b hour1 then #a_/d hour more at lower heat until the pizza is golden-brown4 ,cut in wedges like any other pie and serve4 ,the proper pans come all tin and a yard wide1 down to regular apple-pie size1 but twelve-inch pans are the most popular4 ,miniature ,pizzas ,miniature pizzas are split ,english muffins rubbed with garlic or onion and brushed with olive oil4 ,cover with tomato sauce and a slice of ,mozzarella cheese1 anchovy1 oregano and grated ,parmesan1 and heat #h minutes4 ,italian-,swiss ,scallopini #a pound paper-thin veal cutlets #a_/b cup flour #a_/b cup grated ,swiss and ,parmesan1 mixed #a egg yolk1 lightly beaten with water ,butter ,salt ,paprika ,moisten veal with egg and roll in flour mixed with cheese1 quickly brown1 lower flame and cook #d to #e minutes till tender4 ,dust with paprika and salt4 ,neapolitan ,baked ,lasagne1 or ,stuffed ,noodles #a pound lasagne1 or other wide noodles #a-a_/b cups cooked thick tomato sauce with meat #a_/b pound ,ricotta or cottage cheese #a pound ,mozzarella or ,american ,cheddar #a_/d pound grated ,parmesan1 ,romano or ,pecorino ,salt ,pepper1 preferably crushed red pods ,a shaker filled with grated ,parmesan1 or reasonable substitute ,cook wide or broad noodles #ae to #bj minutes in rapidly boiling salted water until tender1 but not soft1 and drain4 ,pour #a_/b cup of tomato sauce in baking dish or pan1 cover with about #a_/b of the noodles1 sprinkle with grated ,parmesan1 a layer of sauce1 a layer of ,mozzarella and dabs of ,ricotta4 ,continue in this fashion1 alternating layers and seasoning each1 ending with a final spread of sauce1 ,parmesan and red pepper4 ,bake firm in moderate oven1 about #ae minutes1 and served in wedges like pizza1 with canisters of grated ,parmesan1 crushed red pepper pods and more of the sauce to taste4 ,little ,hats1 ,cappelletti ,freshly made and still moist ,cappelletti1 little hats1 contrived out of tasty paste1 may be had in any ,little ,italy macaroni shop4 ,these may be stuffed sensationally in four different flavors with only two cheeses4 ,brown slices of chicken and ham separately1 in butter4 ,mince each very fine and divide in half1 to make four mixtures in equal amounts4 ,season these with salt1 pepper and nutmeg and a binding of #b parts egg yolk to #a part egg white4 ,with these meat mixtures you can make four different-flavored fillings3 ,ham and ,mozzarella ,chicken and ,mozzarella ,ham and ,ricotta ,chicken and ,ricotta ,fill the little hats alternately1 so you'll have the same number of each different kind4 ,pinch edges tight together to keep the stuffings in while boiling fast for #e minutes in chicken broth 7or salted water1 if you must74 ,since these ,cappelletti are only a pleasing form and shape of ravioli1 they are served in the same way on hot plates1 with plain tomato sauce and ,parmesan or reasonable substitute4 ,if we count this final seasoning as an ingredient1 this makes three cheeses1 so that each of half a dozen taste buds can be getting individual sensations without letting the others know what it's doing4 ,dauphiny ,ravioli ,this ,french variant of the famous ,italian pockets of pastry follows the ,cappelletti pattern1 with any fresh goat cheese and ,gruyre melted with butter and minced parsley and boiled in chicken broth4 ,italian ,fritters #a_/d cup flour #b tablespoons sugar #a_/d pound fresh ,ricotta #b eggs1 beaten #a_/b cup shredded ,mozzarella ,rind of #a_/b lemon1 grated #c tablespoons brandy ,salt ,stir and mix well together in the order given and let stand #a hour or more to thicken the batter so it will hold its shape while cooking4 ,shape batter like walnuts and hold one at a time in the bowl of a long-handled spoon dipped for #aj seconds in boiling hot oil4 ,fritter the walnuts so1 and serve at once with powdered sugar4 ,to make fascinating cheese croquettes1 mix several contrasting cheeses in this batter4 ,italian ,asparagus and ,cheese ,this gives great scope for contrasting cheeses in one and the same dish4 ,in a shallow baking pan put a foundation layer of grated ,cheddar and a little butter4 ,cover with a layer of tender parts of asparagus1 lightly salted2 next a layer of grated ,gruyre with a bit of butter1 and another of asparagus4 ,from here you can go as far as you like with varied layers of melting cheeses alternating with asparagus1 until you come to the top1 where you add two more kinds of cheese1 a mixture of powdered ,parmesan with ,sapsago to give the new-mown hay scent4 ,garlic on ,cheese ,for one sandwich prepare #cj or #dj garlic cloves by removing skins and frying out the fierce pungence in smoking olive oil4 ,they skip in the hot pan like ,mexican jumping beans4 ,toast one side of a thickish slice of bread1 put this side down on a grilling pan1 cover it with a slice of imported ,swiss ,emmentaler or ,gruyre1 of about the same size1 shape and thickness4 ,stick the cooked garlic cloves1 while still blistering hot1 in a close pattern into the cheese and brown for a minute under the grill4 ,salt lightly and dash with paprika for the color4 7,recipe by ,bob ,brown in ,merle ,armitage's collection ,fit for a ,king47 ,spaniards call garlic cloves teeth1 ,englishmen call them toes4 ,it was cheese and garlic together that inspired ,shakespeare to ,hotspur's declaration in ,king ,henry ,,iv3 ,i had rather live ,with cheese and garlic in a windmill1 far1 ,than feed on cates and have him talk to me ,in any summer-house in ,christendom4 ,some people can take a mere soupon of the stuff1 while others can down it by the soup spoon1 so we feel it necessary in reprinting our recipe to point to the warning of another early ,english writer3 ,garlic is very dangerous to young children1 fine women and hot young men4 ,blintzes ,this snow white member of the crpes suzette sorority is the most popular deb in ,new ,york's fancy cheese dishes set4 ,almost unknown here a decade or two ago1 it has joined blinis1 kreplach and cheeseburgers as a quick and sustaining lunch for office workers4 #b eggs #a cup water #a cup sifted flour ,salt ,cooking oil #a_/b pound cottage cheese #b tablespoons butter #b cups sour cream ,beat #a egg light and make a batter with the water1 flour and salt to taste4 ,heat a well-greased small frying pan and make little pancakes with #b tablespoons of batter each4 ,cook the cakes over low heat and on one side only4 ,slide each cake off on a white cloth1 with the cooked side down4 ,while these are cooling make the blintz-filling by beating together the second egg1 cottage cheese and butter4 ,spread each pancake thickly with the mixture and roll or make into little pockets or envelopes with the end tucked in to hold the filling4 ,cook in foil till golden-brown and serve at once with sufficient sour cream to smother them4 ,vatroushki ,russia seems to have been the cradle of all sorts of blinis and blintzes1 and perhaps the first1 of them to be made was vatroushki1 a variant of the blintzes above4 ,the chief difference is that rounds of puff paste dough are used instead of the hot cakes1 #a teaspoon of sugar is added to the cottage cheese filling1 and the sour cream1 #a_/b cup1 is mixed into this instead of being served with it4 ,little cups filled with this mix are made by pinching the edges of the dough together4 ,the tops are brushed with egg yolk and baked in a brisk oven4 ,cottage ,cheese ,pancakes #a cup prepared pancake #d tablespoons top milk or light cream #a teaspoon salt #d eggs1 well beaten #a tablespoon sugar #b cups cottage cheese1 put through ricer ,mix batter and stir in cheese last until smooth4 ,cheese ,waffles #b cups prepared waffle flour #c egg yolks1 lightly beaten #a_/d cup melted butter #c_/d cup grated sharp ,cheddar #c egg whites1 beaten stiff ,stir up a smooth waffle batter of the first #d ingredients and fold in egg whites last4 ,today you can get imported canned ,holland cheese waffles to heat quickly and serve4 ,napkin ,dumpling #a pound cottage cheese #a_/h pound butter1 softened #c eggs1 beaten #c_/d cup ,farina #a_/b teaspoon salt ,cinnamon and brown sugar ,mix together all ingredients 7except the cinnamon and sugar7 to form a ball4 ,moisten a linen napkin with cold water and tie the ball of dough in it4 ,simmer #dj to #ej minutes in salted boiling water1 remove from napkin1 sprinkle well with cinnamon and brown sugar1 and serve4 ,this is on the style of ,hungarian potato and other succulent dumplings and may be served with goulash or as a meal in itself4 ,,butter ,,and ,,cheese ,where fish is scant ,and fruit of trees1 ,supply that want ,with butter and cheese4 ,thomas ,tusser in ,the ,last ,remedy ,butter and cheese are mixed together in equal parts for cheese butter4 ,serbia has a cheese called ,butter that more or less matches ,turkey's ,durak1 of which butter is an indispensable ingredient1 and ,french ,cancoillote is based on sour milk simmered with butter4 ,the ,english have a cheese called ,margarine1 made with the butter substitute4 ,in ,westphalia there are no two schools of thought about whether 'tis better to eat butter with cheese or not1 for in ,westphalia sour-milk cheese1 butter is mixed in as part of the process of making4 ,the ,arabs press curds and butter together to store in vats1 and the ,scots have ,crowdie or ,cruddy ,butter4 ,,buttermilk ,,cheese ,the value of buttermilk is stressed in an extravagant old ,hindu proverb3 ,a man may live without bread1 but without buttermilk he dies4 ,cheese was made before butter1 being the earliest form of dairy manufacturing1 so buttermilk cheese came well after plain milk cheese1 even after whey cheese4 ,it is very tasty1 and a natural with potato salad4 ,the curd is salted after draining and sold in small parchment packages4 ,german leather cheese has buttermilk mixed with the plain4 ,the ,danes make their ,appetitost with sour buttermilk4 ,ricotta ,romano1 for a novelty1 is made of sheep buttermilk4 ,,cottage ,,cheese ,in ,america cottage cheese is also called pot1 ,dutch and smearcase4 ,it is the easiest and quickest to make of all cheeses1 by simply letting milk sour1 or adding buttermilk to curdle it1 then stand a while on the back of the kitchen stove1 since it is homemade as a rule4 ,it is drained in a bag of cheesecloth and may be eaten the same day1 usually salted4 ,the ,pilgrims brought along the following two tried and true recipes from olde ,england1 and both are still in use and good repute3 ,cottage ,cheese ,no4 #a ,let milk sour until clotted4 ,pour boiling water over and it will immediately curd4 ,stir well and pour into a colander4 ,pour a little cold water on the curd1 salt it and break it up attractively for serving4 ,cottage ,cheese ,no4 #b ,a very rich and tasty variety is made of equal parts whole milk and buttermilk heated together to just under the boiling point4 ,pour into a linen bag and let drain until next day4 ,then remove1 salt to taste and add a bit of butter or cream to make a smooth1 creamy consistency1 and pat into balls the size of a ,seville orange4 ,,cream ,,cheese ,in ,england there are three distinct manners of making cream cheese3 #a4 ,fresh milk strained and lightly drained4 #b4 ,scalded cream dried and drained dry1 like ,devonshire4 #c4 ,rennet curd ripened1 with thin1 edible rind1 or none1 packaged in small blocks or miniature bricks by dairy companies1 as in the ,u4,s4 ,philadelphia ,cream cheese4 ,american cream cheeses follow the ,english pattern1 being named from then3 region or established brands owned by ,breakstone1 ,borden1 ,kraft1 ,shefford1 etc4 ,cream cheese such as the first listed above is easier to make than cottage cheese or any other4 ,technically1 in fact1 it is not a cheese but the dried curd of milk and is often called virginal4 ,fresh milk is simply strained through muslin in a perforated box through which the whey and extra moisture drains away for three or four days1 leaving a residue as firm as fresh butter4 ,in ,america1 where we mix cream cheese with everything1 a popular assortment of twelve sold in ,new ,york bears these ingredients and names3 ,chives1 ,cherry1 ,garden1 ,caviar1 ,lachs1 ,pimiento1 ,olive and ,pimiento1 ,pineapple1 ,relish1 ,scallion1 ,strawberry1 and ,triple ,decker of ,relish1 ,pimiento and ,cream in layers4 ,in ,italy there is ,stracchino ,cream1 in ,sweden ,chantilly4 ,finally1 to come to ,france1 la ,fonce or ,fromage de ,pau1 a cream also known around the world as ,crme d',isigny1 ,double ,crme1 ,fromage la ,crme de ,gien1 ,pots de ,crme ,st4 ,gervais1 etc4 etc4 ,the ,french go even farther by eating thick fresh cream with ,chevretons du ,beaujolais and ,fromage ,blanc in the style that adds la crme to their already glorified names4 ,the ,english came along with ,snow ,cream ,cheese that is more of a dessert1 similar to ,italian ,cream ,cheese4 ,we'd like to have a cheese ice cream to contrast with too sweet ones4 ,attempts at this have been made1 both here and in ,england2 ,scottish ,caledonian cream came closest4 ,we have frozen cheese with fruit1 to be sure1 but no true cheese ice cream as yet1 though some cream cheeses seem especially suitable4 ,the farmer's daughter hath soft brown hair 7,butter and eggs and a pound of cheese7 ,and ,i met with a ballad ,i can't say where1 ,that wholly consisted of lines like these1 7,butter and eggs and a pound of cheese47 ,in this parody by ,calverly1 ,the ,farmer's ,daughter1 the ingredients suggest cheese cake1 dating back to #acha ,in ,england4 ,from that year ,kettner in his ,book of the ,table quotes this recipe3 ,take cream of almonds or of cow milk and beat them well together2 and make small coffins 7that is1 cases of pastry71 and do it 7put it7 therein2 and do 7put7 thereto sugar and good powders4 ,or take good fat cheese and eggs and make them of divers colours1 green1 red or yellow1 and bake them or serve them forth4 ,this primitive receipt grew up into ,richmond maids of honor that caused ,kettner to wax poetic with3 ,at ,richmond we are permitted to touch with our lips a countless number of these maids--light and airy as the airy1 fairy ,lilian4 ,what more can the finest poetry achieve in quickening the things of earth into tokens and foretastes of heaven1 with glimpses of higher life and ethereal worlds4 ,,cheesecakes ,coronation ,cheese ,cake ,the ,oxford ,dictionary defines cheese cake as a tartlet filled with sweet curds1 etc4 ,this shows that the cheese is the main thing1 and the and-so-forth just a matter of taste4 ,we are delighted to record that the ,lord ,mayor of ,london picked traditional cheese tarts1 the maids of honor mentioned earlier in this section1 as the ,coronation dessert with which to regale the second ,queen ,elizabeth at the city luncheon in ,guildhall ,this is most fitting1 since these tarts were named after the maids of honor at the court of the first ,queen ,elizabeth4 ,the original recipe is said to have sold for a thousand pounds4 ,these ,richmond maids of honor had the usual cheese cake ingredients3 butter and eggs and pounds of cheese1 but what made the subtle flavor3 nutmeg1 brandy1 lemon1 orange-flower water1 or all four8 ,more than #b1jjj years before this land of ,coronation cheese cake1 the ,greeks had a word for it--several in fact3 ,apician ,cheese ,cake1 ,aristoxenean1 and ,philoxenean among them4 ,then the ,romans took it over and we read from an epistle of the period3 ,thirty times in this one year1 ,charinus1 while you have been arranging to make your will1 have ,i sent you cheese cakes dripping with ,hyblaean ,thyme4 7,celestial honey1 such as that of ,mount ,hymettus we still get from ,greece47 ,plato mentioned cheese cake1 and a town near ,thebes was named for it before ,christ was born1 at a time when cheese cakes were widely known as dainty food for mortal man4 ,today cheese cakes come in a half dozen popular styles1 of which the ones flavored with fresh pineapple are the most popular in ,new ,york4 ,but buyers delight in every sort1 including the one hundred percent ,american type called cheese pies4 ,indeed1 there seems to be no dividing line between cheese cakes and cheese pies4 ,while most of them are sweet1 some are made piquant with pimientos and olives4 ,we offer a favorite of ours made from popcorn-style pot cheese put through a sieve3 ,pineapple ,cheese ,cake #b-a_/b pounds sieved pot cheese #a-;inch piece vanilla bean #a_/d pound sweet butter1 melted #a_/b small box graham crackers1 crushed fine #d eggs #b cups sugar #a small can crushed pineapple1 drained #b cups milk #a_/c cup flour ,in a big bowl mix everything except the graham crackers and pineapple in the order given above4 ,butter a square ,pyrex pan and put in the graham-cracker dust to make a crust4 ,cover this evenly with the pineapple and pour in the cheese-custard mixture4 ,bake ,i hour in a quiet oven1 as the ,english used to say for a moderate one1 and when done set aside for #ab hours before eating4 ,because of the time and labor involved maybe you had better buy your cheese cakes1 even though some of the truly fine ones cost a dime a bite1 especially the pedigreed ,jewish-,american ones in ,manhattan4 ,reuben's and ,lindy's are two leaders at about five dollars a cake4 ,some are fruited with cherries or strawberries4 ,cheese ,custard #d eggs1 slightly beaten #a_/b teaspoon salt #a cup milk ,a dash of pepper or paprika #c tablespoons melted butter ,a few drops of onion juice1 if desired #d tablespoons grated ,swiss 7imported7 ,mix all together1 set in molds in pan of hot water1 and bake until brown4 ,open-faced ,cheese ,pie #c eggs #a cup sugar #b pounds soft smearcase ,whip everything together and fill two pie crusts4 ,bake without any upper crust4 ,the ,apple-pie ,affinity ,hot apple pie was always accompanied with cheese in ,new ,england1 even as every slice of apple pie in ,wisconsin has cheese for a sidekick1 according to law4 ,pioneer hot pies were baked in brick ovens and flavored with nutmeg1 cinnamon and rose geranium4 ,the cheese was ,cheddar1 but today all sorts of pie and cheese combinations are common1 such as banana pie and ,gorgonzola1 mince with ,danish ,blue1 pumpkin with cream cheese1 peach pie with ,habl1 and even a green dusting of ,sapsago over raisin pie4 ,apple pie au gratin1 thickly grated over with ,parmesan1 ,caciocavallo or ,sapsago1 is something special when served with black coffee4 ,cider1 too1 or applejack1 is a natural accompaniment to any dessert of apple with its cheese4 ,apple ,pie ,adorned ,apple pie is adorned with cream and cheese by pressing cream cheese through a ricer and folding in plenty of double cream beaten thick and salted a little4 ,put the mixture in a pastry tube and decorate top of pie in fanciful fashion4 ,apple ,pie la ,cheese ,lay a slice of melting cheese on top of apple 7or any fruit or berry7 pie1 and melt under broiler #b to #c minutes4 ,cheese-crusty ,apple ,pie ,in making an apple pie1 roll out the top crust and sprinkle with sharp ,cheddar1 grated1 dot with butter and bake golden-brown4 ,flan au ,fromage ,to make this ,franche-,comt tart of crisp paste1 simply mix coarsely grated ,gruyre with beaten egg1 fill the tart cases and bake4 ,for any cheese pastry or fruit and custard pie crusts1 work in tasty shredded sharp ,cheddar in the ratio of #a to #d parts of flour4 ,christmas ,cake ,sandwiches ,a traditional ,christmas carol begs for3 ,a little bit of spice cake ,a little bit of cheese1 ,a glass of cold water1 ,a penny1 if you please4 ,for a festive handout cut the spice cake or fruit cake in slices and sandwich them with slices of tasty cheese between4 ,to maintain traditional ,christmas cheer for the elders1 serve apple pie with cheese and applejack4 ,angelic ,camembert #a ripe ,camembert1 imported #a cup ,anjou dry white wine #a_/b pound sweet butter1 softened #b tablespoons finely grated toast crumbs ,lightly scrape all crusty skin from the ,camembert and when its creamy interior stands revealed put it in a small1 round covered dish1 pour in the wine1 cover tightly so no bouquet or aroma can possibly escape1 and let stand overnight4 ,when ready to serve drain off and discard any wine left1 dry the cheese and mash with the sweet butter into an angelic paste4 ,reshape in original ,camembert form1 dust thickly with the crumbs and there you are4 ,such a delicate dessert is a favorite with the ladies1 since some of them find a prime ,camembert a bit too strong if taken straight4 ,although ,a4 ,w4 ,fulton's observation in ,for ,men ,only is going out of date1 it is none the less amusing3 ,in the course of a somewhat varied career ,i have only met one woman who appreciated cheese4 ,this quality in her seemed to me so deserving of reward that ,i did not hesitate to acquire her hand in marriage4 ,another writer has said that only gourmets among women seem to like cheese1 except farm women and foreigners4 ,the association between gourmets and farm women is borne out by the following urgent plea from early ,italian landowners3 ,ai contadini non far sapere ,quanta buono it cacio con le pere4 ,don't let the peasants know ,how good are cheese and pears4 ,having found out for ourselves1 we suggest a golden slice of ,taleggio1 ,stracchino1 or pale gold ,bel ,paese to polish off a good dinner1 with a juicy ,lombardy pear or its ,american equivalent1 a ,bartlett1 let us say4 ,this celestial association of cheese and pears is further accented by the ,french3 ,entre la poire et le fromage ,between the pear and the cheese4 ,this places the cheese after the fruit1 as the last course1 in accordance with early ,english usage set down by ,john ,clarke in his ,paroemiologia3 ,after cheese comes nothing4 ,but in his ,epigrams ,ben ,jonson serves them together4 ,digestive cheese1 and fruit there sure will be4 ,that brings us back to cheese and pippins3 ,i will make an end of my dinner2 there's pippins and cheese to come4 ,shakespeare's ,merry ,wives of ,windsor ,when should the cheese be served8 ,in ,england it is served before or after the fruit1 with or without the port4 ,following ,the ,book of ,keruynge in modern spelling we note when it was published in #adca the proper thing after meat was pears1 nuts1 strawberries1 whortleberries 7,american huckleberries7 and hard cheese4 ,in modern practice we serve some suitable cheese like ,camembert directly on slices of apple and pears1 ,gorgonzola on sliced banana1 ,habl spread on pineapple and a cheese dessert tray to match the ,lazy ,lou1 with everything crunchy down to ,crackerjacks4 ,good1 too1 are figs1 both fresh and preserved1 stuffed with cream cheese1 kumquats1 avocados1 fruity dunking mixtures of ,pineapple cheese1 served in the scooped-out casque of the cheese itself1 and apple or pear and ,provolone creamed and put back in the rind it came in4 ,pots of liquored and wined cheeses1 no end1 those of your own making being the best4 ,champagned ,roquefort or ,gorgonzola #a_/b pound mellow ,roquefort #a_/d pound sweet butter1 softened ,a dash cayenne #c_/d cup champagne ,with a silver fork mix cheese and butter to a smooth paste1 moistening with champagne as you go along1 using a little more or less champagne according to consistency desired4 ,serve with the demitasse and cognac1 offering1 besides crackers1 gilt gingerbread in the style of ,holland ,dutch cheese tasters1 or just plain bread4 ,after dinner cheeses suggested by ,phil ,alpert are3 ,,from ,,france3 ,port-,salut1 ,roblochon1 ,coulommiers1 ,camembert1 ,brie1 ,roquefort1 ,calvados 7try it with a spot of ,calvados1 apple brandy7 ,,from ,,the ,u4,s43 ,liederkranz1 ,blue1 ,cheddar ,,from ,,sweden3 ,habl ,crme ,chantilly ,,from ,,italy3 ,taleggio1 ,gorgonzola1 ,provolone1 ,bel ,paese ,,from ,,hungary3 ,kascaval ,,from ,,switzerland3 ,swiss ,gruyre ,,from ,,germany3 ,kmmelkse ,,from ,,norway3 ,gjetost1 ,bondost ,,from ,,holland3 ,edam1 ,gouda ,,from ,,england3 ,stilton ,,from ,,poland3 ,warshawski ,syr ,illustration ,chapter ,nine ,au ,gratin1 ,soups1 ,salads and ,sauces ,he who says au gratin says ,parmesan4 ,thomas ,gray1 the ,english poet1 saluted it two centuries ago with3 ,parma1 the happy country where huge cheeses grow4 ,on ,september #d1 #afff1 ,pepys recorded the burying of his pet ,parmesan1 as well as my wine and some other things1 in a pit in ,sir ,w4 ,batten's garden4 ,and on the selfsame fourth of ,september1 more than a century later1 in #aghd1 ,woodforde in his ,diary of a ,country ,parson wrote3 ,i sent ,mr4 ,custance about #c doz4 more of apricots1 and he sent me back another large piece of fine ,parmesan cheese4 ,it was very kind of him4 ,the second most popular cheese for au gratin is ,italian ,romano1 and1 for an entirely different flavor1 ,swiss ,sapsago4 ,the ,french1 who gave us this cookery term1 use it in its original meaning for any dish with a browned topping1 usually of bread crumbs1 or crumbs and cheese4 ,in ,america we think of au gratin as grated cheese only1 although ,webster says1 with a browned covering1 often mixed with butter or cheese2 as1 potatoes au gratin4 ,so let us begin with that4 ,potatoes au ,gratin #b cups diced cooked potatoes #b tablespoons grated onion #a_/b cup grated ,american ,cheddar cheese #b tablespoons butter #a_/b cup milk #a egg ,salt ,pepper ,more grated cheese for covering ,in a buttered baking dish put a layer of diced potatoes1 sprinkle with onion and bits of butter4 ,next1 scatter on a thin layer of cheese and alternate with potatoes1 onions and butter4 ,stir milk1 egg1 salt and pepper together and pour it on the mixture4 ,top everything with plenty of grated cheese to make it authentically ,american au gratin4 ,bake until firm in moderate oven1 about #a_/b hour4 ,eggs au ,gratin ,make a white sauce flavored with minced onion to pour over any desired number of eggs broken into a buttered baking dish4 ,begin by using half of the sauce and sprinkling on a lot of grated cheese4 ,after the eggs are in1 pour on the rest of the sauce1 cover it with grated cheese and bread crumbs1 drop in bits of butter1 and cook until brown in oven 7or about #ab minutes74 ,tomatoes au ,gratin ,cover bottom of shallow baking pan with slices of tomato and sprinkle liberally with bread crumbs and grated cheese1 season with salt1 pepper and dots of butter1 add another layer of tomato slices1 season as before and continue this1 alternating with cheese1 until pan is full4 ,add a generous topping of crumbs1 cheese and butter4 ,bake #ej minutes in moderate oven4 ,onion ,soup au ,gratin #d or #e onions1 sliced #d or #e tablespoons butter #a quart stock or canned consomm #a quart bouillon made from dissolving #d or #e cubes ,rounds of toasted ,french bread #a-a_/b cups grated ,parmesan cheese ,saut onions in butter in a roomy saucepan until light golden1 and pour the stock over4 ,when heated put in a larger casserole1 add the bouillon1 season to taste and heat to boiling point4 ,let simmer #ae minutes and serve in deep well-heated soup plates1 the bottoms covered with rounds of toasted ,french bread which have been heaped with freshly grated ,parmesan and browned under the broiler4 ,more cheese is served for guests to sprinkle on as desired4 ,at gala parties1 where wine flows1 a couple of glasses of champagne are often added to the bouillon4 ,in the famed onion soup au gratin at ,les ,halles in ,paris1 grated ,gruyre is used in place of ,parmesan4 ,they are interchangeable in this recipe4 ,,american ,,cheese ,,soups ,in this era of fine canned soups a quick cheese soup is made by heating cream of tomato soup1 ready made1 and adding finely grated ,swiss or ,parmesan to taste4 ,french bread toasted and topped with more cheese and broiled golden makes the best base to pour this over1 as is done with the ,french onion soup above4 ,the same cheese toasts are the basis of a simple milk-cheese soup1 with heated milk poured over and a seasoning of salt1 pepper1 chopped chives1 or a dash of nutmeg4 ,chicken ,cheese ,soup ,heat together #a cup milk1 #a cup water in which #b chicken bouillon cubes have been dissolved1 and #a can of condensed cream of chicken soup4 ,stir in #a_/d cup grated ,american ,cheddar cheese and season with salt1 pepper1 and plenty of paprika until cheese melts4 ,other popular ,american recipes simply add grated cheese to lima bean or split bean soup1 peanut butter soup1 or plain cheese soup with rice4 ,imported ,french marmites are de rigueur for a real onion soup au gratin1 and an imported ,parmesan grinder might be used for freshly ground cheese4 ,in preparing1 it is well to remember that they are basically only melted cheese1 melted from the top down4 ,,cheese ,,salads ,when a ,frenchman reaches the salad he is resting and in no hurry4 ,he eats the salad to prepare himself for the cheese4 ,henri ,charpentier1 ,life la ,henri1 ,green ,cheese ,salad ,julienne ,take endive1 water cress and as many different kinds of crisp lettuce as you can find and mix well with ,provolone cheese cut in thin julienne strips and marinated #c to #d hours in ,french dressing4 ,crumble over the salad some ,blue cheese and toss everything thoroughly1 with plenty of ,french dressing4 ,american ,cheese ,salad ,slice a sweet ripe pineapple thin and sprinkle with shredded ,american ,cheddar4 ,serve on lettuce dipped in ,french dressing4 ,cheese and ,nut ,salad ,mix ,american ,cheddar with an equal amount of nut meats and enough mayonnaise to make a paste4 ,roll these in little balls and serve with fruit salads1 dusting lightly with finely grated ,sapsago4 ,brie or ,camembert ,salad ,fill ripe pear-or peach-halves with creamy imported ,brie or ,camembert1 sprinkle with honey1 serve on lettuce drenched with ,french dressing and scatter shredded almonds over4 7,cream cheese will do in a pinch4 ,if the ,camembert isn't creamy enough1 mash it with some sweet cream47 ,three-in-,one ,mold #c_/d cup cream cheese #a_/b cup grated ,american ,cheddar cheese #a_/b cup ,roquefort cheese1 crumbled #b tablespoons gelatin1 dissolved and stirred into #a_/b cup boiling water ,juice of #a lemon ,salt ,pepper #b cups cream1 beaten stiff #a_/b cup minced chives ,mash the cheeses together1 season gelatin liquid with lemon1 salt and pepper and stir into cheese with the whipped cream4 ,add chives last ,put in ring mold or any mold you fancy1 chill well and slice at table to serve on lettuce with a little mayonnaise1 or plain4 ,swiss ,cheese ,salad ,dice #a_/b pound of cheese into #a_/b-;inch cubes4 ,slice one onion very thin4 ,mix well in a soup plate4 ,dash with ,german mustard1 olive oil1 wine vinegar1 ,worcestershire sauce4 ,salt lightly and grind in plenty of black pepper4 ,then stir1 preferably with a wooden spoon so you won't mash the cheese1 until every hole is drenched with the dressing4 ,rosie's ,swiss ,breakfast ,cheese ,salad ,often ,emmentaler is cubed in a salad for breakfast1 relished specially by males on the morning after4 ,we quote the original recipe brought over by ,rosie from the ,swiss ,tyrol to thrill the writers' and artists' colony of ,ridgefield1 ,new ,jersey1 in her brother ,emil's ,white ,house ,inn3 ,first ,rosie cut a thick slice of prime imported ,emmentaler into half-inch cubes4 ,then she mixed imported ,french olive oil1 ,german mustard and ,swiss white wine vinegar with salt and freshly ground pepper in a deep soup plate1 sprinkled on a few drops of pepper sauce scattered in the chunks of ,schweizer and stirred the cubes with a light hand1 using a wooden fork and spoon to prevent bruising4 ,the salad was ready to eat only when each and every tiny1 shiny cell of the ,swiss from the homeland had been washed1 oiled and polished with the soothing mixture4 ,drink down the juice1 too1 when you have finished mine ,breakfast ,cheese ,salad1 ,rosie advised the customers4 ,it is the best cure in the world for the worst hangover4 ,gorgonzola and ,banana ,salad ,slice bananas lengthwise1 as for a banana split4 ,sprinkle with lemon juice and spread with creamy ,gorgonzola4 ,sluice with ,french dressing made with lemon juice in place of vinegar1 to help bring out the natural banana flavor of ripe ,gorgonzola4 ,cheese and ,pea ,salad ,cube #a_/b pound of ,american ,cheddar and mix with a can of peas1 #a cup of diced celery1 #a cup of mayonnaise1 #a_/b cup of sour cream1 and #b tablespoons each of minced pimientos and sweet pickles4 ,serve in lettuce cups with a sprinkling of parsley and chopped radishes4 ,apple and ,cheese ,salad #a_/b cup cream cheese #a cup chopped pecans ,salt and pepper ,apples1 sliced #a_/b-;inch thick ,lettuce leaves ,creamy salad dressing ,make tiny seasoned cheese balls1 center on the apple slices standing on lettuce leaves1 and sluice with creamy salad dressing4 ,roquefort ,cheese ,salad ,dressing ,no cheese sauce is easier to make than the ,american favorite of ,roquefort cheese mashed with a fork and mixed with ,french dressing4 ,it is often made in a pint ,mason jar and kept in the refrigerator to shake up on occasion and toss over lettuce or other salads4 ,unfortunately1 even when the ,roquefort is the ,french import1 complete with the picture of the sheep in red1 and garanti vritable1 the dressing is often ruined by bad vinegar and cottonseed oil 7of all things74 ,when bottled to sell in stores1 all sorts of extraneous spice1 oils and mustard flour are used where nothing more is necessary than the manipulation of a fork1 fine olive oil and good vinegar--white wine1 tarragon or malt4 ,some ardent amateurs must have their splash of ,worcestershire sauce or lemon juice with salt and pepper4 ,this ,roquefort dressing is good on all green salads1 but on endive it's something special4 ,,sauce ,,mornay ,sauce ,mornay has been hailed internationally as the greatest culinary achievement in cheese4 ,nothing is simpler to make4 ,all you do is prepare a white sauce 7the ,french ,sauce ,bchamel7 and add grated ,parmesan to your liking1 stirring it in until melted and the sauce is creamy4 ,this can be snapped up with cayenne or minced parsley1 and when used with fish a little of the cooking broth is added4 ,,plain ,,cheese ,,sauce #a part of any grated cheese to #d parts of white sauce ,this is a mild sauce that is nice with creamed or hard-cooked eggs4 ,when the cheese content is doubled1 #b parts of cheese to #d of white sauce1 it is delicious on boiled cauliflower1 baked potatoes1 macaroni and crackers soaked in milk4 ,the sauce may be made richer by mixing melted butter with the flour in making the white sauce1 or by beating egg yolk in with the cheese4 ,from thin to medium to thick it serves divers purposes3 ,thin3 it may be used instead of milk to make a tasty milk toast1 sometimes spiced with curry4 ,medium3 for baking by pouring over crackers soaked in milk4 ,thick3 serves as a sort of ,welsh ,rabbit when poured generously over bread toasted on one side only1 with the untoasted side up1 to let the sauce sink in4 ,,parsleyed ,,cheese ,,sauce ,this makes a mild1 pleasantly pungent sauce1 to enliven the cabbage family--hot cauliflower1 broccoli1 cabbage and ,brussels sprouts4 ,croutons help when sprinkled over4 ,,cornucopia ,,of ,,cheese ,,recipes ,since this is the ,complete ,book of ,cheese we will fill a bounteous cornucopia here with more or less essential1 if not indispensable1 recipes and dishes not so easy to classify1 or overlooked or crowded out of the main sections devoted to the classic ,fondues1 ,rabbits1 ,souffls1 etc4 ,stuffed ,celery1 ,endive1 ,anise and ,other ,suitable ,stalks ,use any soft cheese you like1 or firm cheese softened by pressing through a sieve2 at room temperature1 of course1 with any seasoning or relish4 ,,suggestions3 ,cream cheese and chopped chives1 pimientos1 olives1 or all three1 with or without a touch of ,worcestershire4 ,cottage cheese and piccalilli or chili sauce4 ,sharp ,cheddar mixed with mayonnaise1 mustard1 cream1 minced capers1 pickles1 or minced ham4 ,roquefort and other ,blues are excellent fillings for your favorite vegetable stalk1 or scooped-out dill pickle4 ,this last is specially nice when filled with snappy cheese creamed with sweet butter4 ,all canap butters are ideally suited to stuffing stalks4 ,pineapple cheese1 especially that part close to the pineapple-flavored rind1 is perfect when creamed4 ,a masterpiece in the line of filled stalks3 ,cut the leafy tops off an entire head of celery1 endive1 anise or anything similarly suitable4 ,wash and separate stalks1 but keep them in order1 to reassemble in the head after each is stuffed with a different mixture1 using any of the above1 or a tangy mix of your own concoction4 ,after all stalks are filled1 beginning with the baby center ones1 press them together in the form of the original head1 tie tight1 and chill4 ,when ready1 slice in rolls about #h-;inch thick and arrange as a salad on a bed of water cress or lettuce1 moistened with ,french dressing4 ,cold ,dunking ,besides hot dunking in ,swiss ,fondue1 cold dunking may be had by moistening plenty of cream cheese with cream or lemon in a dunking bowl4 ,when the cheese is sufficiently liquefied1 it is liberally seasoned with chopped parsley1 chives1 onions1 pimiento and_/or other relish4 ,then a couple of tins of anchovies are macerated and stirred in1 oil and all4 ,cheese ,charlotte ,line a baking dish from bottom to top with decrusted slices of bread dipped in milk4 ,cream #a tablespoon of sweet butter with #b eggs and season before stirring in #b cups of grated cheese4 ,bake until golden brown in slow oven4 ,straws ,roll pastry dough thin and cover with grated ,cheddar1 fold and roll at least twice more1 sprinkling with cheese each time4 ,chill dough in refrigerator and cut in straw-size strips4 ,stiffly salt a beaten egg yolk and glaze with that to give a salty taste4 ,bake for several minutes until crisp4 ,supa ,shetgia,b ,footnote ,b3 7from ,cheese ,cookery1 by ,helmut ,ripperger7 ,this is the famous cheese soup of the ,engadine and little known in this country4 ,one of its seasonings is nutmeg and until one has used it in cheese dishes1 it is hard to describe how perfectly it gives that extra something4 ,the recipe1 as given1 is for each plate1 but there is no reason why the old-fashioned tureen could not be used and the quantities simply increased4 ,put a slice of stale ,french bread1 toasted or not1 into a soup plate and cover it with #d tablespoons of grated or shredded ,swiss cheese4 ,place another slice of bread on top of this and pour over it some boiling milk4 ,cover the plate and let it stand for several minutes4 ,season with salt1 pepper and nutmeg4 ,serve topped with browned1 hot butter4 ,use whole nutmeg and grate it freshly4 ,,with ,a ,,cheese ,,shaker ,,on ,,the ,,table ,italians are so dependent on cheese to enrich all their dishes1 from soups to spaghetti--and indeed any vegetable--that a shaker of grated ,parmesan1 ,romano or reasonable substitute stands ready at every table1 or is served freshly grated on a side dish4 ,thus any ,italian soup might be called a cheese soup1 but we know of only one1 the great minestrone1 in which cheese is listed as an indispensable ingredient along with the pasta1 peas1 onion1 tomatoes1 kidney beans1 celery1 olive oil1 garlic1 oregano1 potatoes1 carrots1 and so forth4 ,likewise1 a chunk of melting or toasting cheese is essential in the ,fritto ,misto1 the finest mixed grill we know1 and it's served up as a separate tidbit with the meats4 ,italians grate on more cheese for seasoning than any other people1 as the ,french are wont to use more wine in cooking4 ,pfeffernsse and ,caraway ,the gingery little pepper nuts1 pfeffernsse1 imported from ,germany in barrels at ,christmastime1 make one of the best accompaniments to almost any kind of cheese4 ,for contrast try a dish of caraway4 ,diablotins ,small rounds of buttered bread or toast heaped with a mound of grated cheese and browned in the oven is a ,french contribution4 ,,cheese ,,omelets ,cheddar ,omelet ,make a plain omelet your own way4 ,when the mixture has just begun to cook1 dust over it evenly #a_/b cup grated ,cheddar4 7a7 ,use young ,cheddar if you want a mild1 bland omelet 7b7 ,use sharp1 aged ,cheddar for a full-flavored one4 7c7 ,sprinkle 7b7 with ,worcestershire sauce to make what might be called a ,wild ,omelet4 ,cook as usual4 ,fold and serve4 ,parmesan ,omelet 7mild7 ,cook as above1 but use #a_/d cup only of ,parmesan1 grated fine1 in place of the #a_/b cup ,cheddar4 ,parmesan ,omelet 7full flavored7 ,as above1 but use #a_/b cup ,parmesan1 finely grated1 as follows3 ,sift #a_/d cup of the ,parmesan into your egg mixture at the beginning and dust on the second #a_/d cup evenly1 just as the omelet begins to set4 ,a ,meal-in-,one ,omelet ,fry #a_/b dozen bacon slices crisp and keep hot while frying a cup of diced1 boiled potatoes in the bacon fat1 to equal crispness4 ,meanwhile make your omelet mixture of #c eggs1 beaten1 and #a-a_/b tablespoons of shredded ,emmentaler 7or domestic ,swiss7 with #a tablespoon of chopped chives and salt and pepper to taste4 ,tomato and ,make plain omelet1 cover with thin rounds of fresh tomato and dust well with any grated cheese you like4 ,put under broiler until cheese melts to a golden brown4 ,omelet with ,cheese ,sauce ,make a plain ,french1 fluffy or puffy omelet and when finished1 cover with a hot1 seasoned1 reinforced white sauce in which #a_/d pound of shredded cheese has been melted1 and mixed well with #a_/b cup cooked1 diced celery and #a tablespoon of pimiento1 minced4 ,the ,french use grated ,gruyre for this with all sorts of sauces1 such as the ,savoyar de ,savoie1 with potatoes1 chervil1 tarragon and cream4 ,a delicious appearance and added flavor can be had by browning with a salamander4 ,spanish ,flan--,quesillo ,,for ,,the ,,caramel3 #a_/b cup sugar #d tablespoons water ,,for ,,the ,,flan3 #d eggs1 beaten separately #b cups hot milk #a_/b cup sugar ,salt ,brown sugar and mix with water to make the caramel4 ,pour it into a baking mold4 ,make ,flan by mixing together all the ingredients4 ,add to carameled mold and bake in pan of water in moderate oven about #c_/d hour4 ,italian ,fritto ,misto ,the distinctive ,italian ,mixed ,fry1 ,fritto ,misto1 is made with whatever fish1 sweetbreads1 brains1 kidneys1 or tidbits of meat are at hand1 say a half dozen different cubes of meat and giblets1 with as many hearts of artichokes1 finocchi1 tomato1 and different vegetables as you can find1 but always with a hunk of melting cheese1 to fork out in golden threads with each mouthful of the mixture4 ,polish ,piroghs 7a pocketful of cheese7 ,make noodle dough with #b eggs and #b cups of flour1 roll out very thin and cut in #b-;inch squares4 ,cream a cupful of cottage cheese with a tablespoon of melted butter1 flavor with cinnamon and toss in a handful of seedless currents4 ,fill pastry squares with this and pinch edges tight together to make little pockets4 ,drop into a lot of fast-boiling water1 lightly salted1 and boil steadily #cj minutes1 lowering the heat so the pockets won't burst open4 ,drain and serve on a piping hot platter with melted butter and a sprinkling of bread crumbs4 ,this is a cross between ravioli and blintzes4 ,cheesed ,mashed ,potatoes ,whip into a steaming hot dish of creamily mashed potatoes some old ,cheddar with melted butter and a crumbling of crisp1 cooked bacon4 ,if there's a chafing dish handy1 a first-rate nightcap can be made via a ,sauted ,swiss ,sandwich ,tuck a slice of ,swiss cheese between two pieces of thickly buttered bread1 trim crusts1 cut sandwich in two1 surround it with one well-beaten egg1 slide it into sizzling butter and fry on both sides4 ,a chef at the ,new ,york ,athletic ,club once improved on this by first sandwiching the ,swiss between a slice of ham and a slice of chicken breast1 then beating up a brace of eggs with a jigger of heavy sweet cream and soaking his sandwich in this until it sopped up every drop4 ,a final frying in sweet butter made strong men cry for it4 ,illustration ,chapter ,ten ,appetizers1 ,crackers1 ,sandwiches1 ,savories1 ,snacks1 ,spreads and ,toasts ,in ,america cheese got its start in country stores in our cracker-barrel days when every man felt free to saunter in1 pick up the cheese knife and cut himself a wedge from the big-bellied rattrap cheese standing under its glass bell or wire mesh hood that kept the flies off but not the free-lunchers4 ,cheese by itself being none too palatable1 the taster would saunter over to the cracker barrel1 shoo the cat off and help himself to the old-time crackers that can't be beat today4 ,at that time ,wisconsin still belonged to the ,indians and ,vermont was our leading cheese state1 with its ,sage and ,cheddar and ,vermont ,country ,store ,crackers1 as ,vrest ,orton of ,weston ,vermont1 calls them4 ,when ,orton heard we were writing this book1 he sent samples from the store his father started in #ahig which is still going strong4 ,together with the ,vermont ,good ,old-fashioned ,natural ,cheese and the ,sage came a handy handmade ,cracker ,basket1 all wicker1 ten crackers long and just one double cracker wide4 ,a snug little casket for those puffy1 old-time1 two-in-one soda biscuits that have no salt to spoil the taste of the accompanying cheese4 ,each does double duty because it's made to split in the middle1 so you can try one kind of cheese on one half and another on t'other1 or sandwich them between4 ,some ,pied ,piper took the country cheese and crackers to the corner saloon and led a free-lunch procession that never faltered till ,prohibition came4 ,the same old store cheese was soon pepped up as saloon cheese with a saucer of caraway seeds1 bowls of pickles1 peppers1 pickled peppers and rye bread with plenty of mustard1 pretzels or cheese straws1 smearcase and schwarzbrot4 ,beer and cheese forever together1 as in the free-lunch ditty of that great day3 ,i am an ,irish hunter2 ,i am1 ,i ain't4 ,i do not hunt for deer ,but beer4 ,oh1 ,otto1 wring the bar rag4 ,i do not hunt for fleas ,but cheese4 ,oh1 ,adolph1 bring the free lunch4 ,it was there and then that cheese came of age from coast to coast4 ,in every bar there was a choice of ,swiss1 ,cottage1 ,limburger--manly cheeses1 walkie-talkie oldsters that could sit up and beg1 golden yellow1 tangy mellow1 always cut in cubes4 ,cheese takes the cube form as naturally as eggs take the oval and honeycombs the hexagon4 ,on the more elegant handout buffets1 besides the shapely cubes1 free ,welsh ,rabbit started at four every afternoon1 to lead the tired businessman in by the nose2 or a smear of ,canadian ,snappy out of a pure white porcelain pot in the classy places1 on a ,bent's water biscuit4 ,,sandwiches ,,and ,,savory ,,snacks ,next to nibbling cheese with crackers and appetizers1 of which there is no end in sight1 cheese sandwiches help us consume most of our country's enormous output of ,brick1 ,cheddar and ,swiss4 ,to attempt to classify and describe all of these would be impossible1 so we will content ourselves by picking a few of the cold and hot1 the plain and the fancy1 the familiar and the exotic4 ,let's use the alphabet to sum up the situation4 ,a ,alpine ,club ,sandwich ,spread toasts with mayonnaise and fill with a thick slice of imported ,emmentaler1 well-mustarded and seasoned1 and the usual club-sandwich toppings of thin slices of chicken or turkey1 tomato1 bacon and a lettuce leaf4 ,b ,boston ,beany1 ,open-face ,lightly butter a slice of ,boston brown bread1 cover it generously with hot baked beans and a thick layer of shredded ,cheddar4 ,top with bacon and put under a slow broiler until cheese melts and the bacon crisps4 ,c ,cheeseburgers ,pat out some small seasoned hamburgers exceedingly thin and1 using them instead of slices of bread1 sandwich in a nice slice of ,american ,cheddar well covered with mustard4 ,crimp edges of the hamburgers all around to hold in the cheese when it melts and begins to run4 ,toast under a brisk boiler and serve on soft1 toasted sandwich buns4 ,d ,deviled ,rye ,butter flat ,swedish rye bread and heat quickly in hot oven4 ,cool until crisp again4 ,then spread thickly with cream cheese1 bedeviled with catsup1 paprika or pimiento4 ,e ,egg1 ,open-faced ,saut minced small onion and small green pepper in #b tablespoons of butter and make a sauce by cooking with a cup of canned tomatoes4 ,season and reduce to about half4 ,fry #d eggs and put one in the center of each of #d pieces of hot toast spread with the red sauce4 ,sprinkle each generously with grated ,cheddar1 broil until melted and serve with crisp bacon4 ,f ,french-fried ,swiss ,simply make a sandwich with a noble slice of imported ,gruyre1 soak it in beaten egg and milk and fry slowly till cheese melts and the sandwich is nicely browned4 ,this is a specialty of ,franche-,comt4 ,g ,grilled ,chicken-,ham-,cheddar ,cut crusts from #b slices of white bread and butter them on both sides4 ,make a sandwich of these with #a slice cooked chicken1 #a_/b slice sharp ,cheddar cheese1 and a sprinkling of minced ham4 ,fasten tight with toothpicks1 cut in half and dip thoroughly in a mixture of egg and milk4 ,grill golden on both sides and serve with lengthwise slices of dill pickle4 ,h ,he-man ,sandwich1 ,open-faced ,butter a thick slice of dark rye bread1 cover with a layer of mashed cold baked beans and a slice of ham1 then one of ,swiss cheese and a wheel of ,bermuda onion topped with mustard and a sowing of capers4 ,i ,international ,sandwich ,split ,english muffins and toast on the hard outsides1 cover soft1 untoasted insides with ,swiss cheese1 spread lightly with mustard1 top that with a wheel of ,bermuda onion and #a or #b slices of ,italian-type tomato4 ,season with cayenne and salt1 dot with butter1 cover with ,brazil nuts and brown under the broiler4 ,j ,jurassiennes1 or ,crotes ,comtoises ,soak slices of stale buns in milk1 cover with a mixture of onion browned in chopped lean bacon and mixed with grated ,gruyre4 ,simmer until cheese melts1 and serve4 ,k ,kmmelkse ,if you like caraway flavor this is your sandwich3 ,on well-buttered but lightly mustarded rye1 lay a thickish slab of ,milwaukee ,kmmelkse1 which translates caraway cheese4 ,for good measure sprinkle caraway seeds on top1 or serve them in a saucer on the side4 ,then dash on a splash of kmmel1 the caraway liqueur that's best when imported4 ,l ,limburger ,onion or ,limburger ,catsup ,marinate slices of ,bermuda onion in a peppery ,french dressing for #a_/b hour4 ,then butter slices of rye1 spread well with soft ,limburger1 top with onion and you will have something super-duper--if you like ,limburger4 ,when catsup is substituted for marinated onion the sandwich has quite another character and flavor1 so true ,limburger addicts make one of each and take alternate bites for the thrill of contrast4 ,m ,meringue1 ,open-faced 7from the ,browns' #aj1jjj ,snacks7 ,allow #a egg and #d tablespoons of grated cheese to #a slice of bread4 ,toast bread on one side only1 spread butter on untoasted side1 put #b tablespoons grated cheese over butter1 and the yolk of an egg in the center4 ,beat egg white stiff with a few grains of salt and pile lightly on top4 ,sprinkle the other #b tablespoons of grated cheese over that and bake in moderate oven until the egg white is firm and the cheese has melted to a golden-brown4 ,n ,neufchtel and ,honey ,we know no sandwich more ethereal than one made with thin1 decrusted1 white bread1 spread with sweet butter1 then with ,neufchtel topped with some fine honey--,mount ,hymettus1 if possible4 ,any creamy ,petit ,suisse will do as well as the ,neufchtel1 but nothing will take the place of the honey to make this heavenly sandwich that must have been the original ambrosia4 ,o ,oskar's ,ham-,cam ,oskar ,davidsen of ,copenhagen1 whose five-foot menu lists #ahf superb sandwiches and snacks1 each with a character all its own1 perfected the ,ham-,cam base for a flock of fancy ham sandwiches1 open-faced on rye or white1 soft or crisp1 sweet or sour1 almost any one-way slice you desire4 ,he uses as many contrasting kinds of bread as possible1 and his butter varies from salt to fresh and whipped4 ,the ,ham-,cam base involves a juicy1 tender slice of freshly boiled1 mild-cured ham with imported ,camembert spread on the ham as thick as velvet4 ,the ,ham-,cam is built up with such splendors as goose liver paste and ,madeira wine jelly1 fried calves' kidney and rmoulade1 ,bombay curry salad1 bird's liver and fried egg1 a slice of red roast beef and more of that red ,madeira jelly1 with anything else you say1 just so long as it does credit to ,camembert on ham4 ,p ,pickled ,camembert ,butter a thin slice of rye or pumpernickel and spread with ripe imported ,camembert1 when in season 7which isn't summer74 ,make a mixture of sweet1 sour and dill pickles1 finely chopped1 and spread it on4 ,top this with a thin slice of white bread for pleasing contrast with the black4 ,q ,queijo da ,serra ,sandwich ,on generous rounds of ,french flute or other crunchy1 crusty white bread place thick portions of any good ,portuguese cheese made of sheep's milk in the mountains4 ,this last translates back into ,queijo da ,serra1 the fattest1 finest cheese in the world--on a par with fine ,greek ,feta4 ,bead the open-faced creamy cheese lightly with imported capers1 and you'll say it's scrumptious4 ,r ,roquefort ,nut ,butter hot toast and cover with a thickish slice of genuine ,roquefort cheese4 ,sprinkle thickly with genuine ,hungarian paprika4 ,put in moderate oven for about #f minutes4 ,finish it off with chopped pine nuts1 almonds1 or a mixture thereof4 ,s ,smoky ,sandwich and ,sturgeon-smoked ,sandwich ,skin some juicy little1 jolly little sprats1 lay on thin rye1 or a slice of miniature-loaf rye studded with caraway1 spread with sweet butter and cover with a slice of smoked cheese4 ,hickory is preferred for most of the smoking in ,america4 ,in ,new ,york the best smoked cheese1 whether from ,canada or nearer home1 is usually cured in the same room with sturgeon4 ,since this king of smoked fish imparts some of its regal savor to the ,cheddar1 there is a natural affinity peculiarly suited to sandwiching as above4 ,smoked salmon1 eel1 whitefish or any other1 is also good with cheese smoked with hickory or anything with a salubrious savor1 while a sandwich of smoked turkey with smoked cheese is out of this world4 ,we accompany it with a cup of smoky ,lapsang ,soochong ,china tea4 ,t ,tangy ,sandwich ,on buttered rye spread cream cheese1 and on this bed lay thinly sliced dried beef4 ,in place of mustard dot the beef with horseradish and pearl onions or those reliable old chopped chives4 ,and by the way1 if you must use mustard on every cheese sandwich1 try different kinds for a change3 sharp ,english freshly mixed by your own hand out of the tin of powder1 or ,dijon for a ,french touch4 ,u ,unusual ,sandwich--of ,flowers1 ,hay and ,clover ,on a sweet-buttered slice of ,french white bread lay a layer of equally sweet ,english ,flower cheese 7made with petals of rose1 marigold1 violet1 etc47 and top that with ,french ,fromage de foin4 ,this ,french hay cheese gets its name from being ripened on hay and holds its new-mown scent4 ,sprinkle on a few imported capers 7the smaller they are1 the better71 with a little of the luscious juice1 and dust lightly with ,sapsago4 ,v ,vegetarian ,sandwich ,roll your own of alternate leaves of lettuce1 slices of store cheese1 avocados1 cream cheese sprinkled heavily with chopped chives1 and anything else in the ,vegetable or ,caseous ,kingdoms that suits your fancy4 ,w ,witch's ,sandwich ,butter #b slices of sandwich bread1 cover one with a thin slice of imported ,emmentaler1 dash with cayenne and a drop or two of tabasco4 ,slap on a sizzling hot slice of grilled ham and press it together with the cheese between the two bread slices1 put in a hot oven and serve piping hot with a handful of moonstones--those outsize pearl onions4 ,x ,xochomilco ,sandwich ,in spite of the milco in ,xochomilco1 there isn't a drop to be had that's native to the festive1 floating gardens near ,mexico ,city4 ,for there1 instead of the cow1 a sort of century plant gives milky white pulque1 the fermented juice of this cactuslike desert plant4 ,with this goes a vegetable cheese curded by its own vegetable rennet4 ,it's called tuna cheese1 made from the milky juice of the prickly pear that grows on yet another cactuslike plant of the dry lands4 ,this tuna cheese sometimes teams up in arid lands with the juicy thick cactus leaf sliced into a tortilla sandwich4 ,the milky pulque of ,xochomilco goes as well with it as beer with a ,swiss cheese sandwich4 ,y ,yolk ,picnic ,sandwich ,hard-cooked egg yolk worked into a yellow paste with cream cheese1 mustard1 olive oil1 lemon juice1 celery salt and a touch of tabasco1 spread on thick slices of whole wheat bread4 ,z ,zebra ,take a tip from ,oskar over in ,copenhagen and design your own ,zebra sandwich as decoratively as one of those oft-photoed skins in ,el ,morocco4 ,just alternate stripes of black bread with various white cheeses in between1 to follow1 the black and white zebra pattern4 ,for good measure we will toss in a couple of toasted cheese sandwiches4 ,toasted ,cheese ,sandwich ,butter both sides of #b thick slices of white bread and sandwich between them a seasoned mixture of shredded sharp cheese1 egg yolk1 mustard and chopped chives1 together with stiffly beaten egg white folded in last to make a light filling4 ,fry the buttered sandwich in more butter until well melted and nicely gilded4 ,this toasted cheeser is so good it's positively sinful4 ,the ,french1 who outdo us in both cooking and sin1 make one of their own in the form of fried fingers of stale bread doused in an 'arf and 'arf ,welsh ,rabbit and ,fondue melting of ,gruyre1 that serves as a liaison to further sandwich the two4 ,garlic is often used in place of chopped chives1 and in contrast to this wild one there's a mild one made of ,dutch cream cheese by the equally ,dutch ,pennsylvanians4 ,england1 of course1 together with ,wales1 holds all-time honors with such celebrated regional toasting cheeses as ,devonshire and ,dunlop4 ,even ,british ,newfoundland is known for its simple version1 that's quite as pleasing as its rich ,prince ,edward ,island ,oyster ,stew4 ,newfoundland ,toasted ,cheese ,sandwich #a pound grated ,cheddar #a egg1 well beaten #a_/b cup milk #a tablespoon butter ,heat together and pour over well-buttered toast4 ,illustration ,chapter ,eleven ,fit for ,drink ,a country without a fit drink for cheese has no cheese fit for drink4 ,greece was the first country to prove its epicurean fitness1 according to the old saying above1 for it had wine to tipple and sheep's milk cheese to nibble4 ,the classical ,greek cheese has always been ,feta1 and no doubt this was the kind that ,circe combined most suitably with wine to make a farewell drink for her lovers4 ,she put further sweetness and body into the stirrup cup by stirring honey and barley meal into it4 ,today we might whip this up in an electric mixer to toast her memory4 ,while a land flowing with milk and honey is the ideal of many1 ,france1 ,italy1 ,spain or ,portugal1 flowing with wine and honey1 suit a lot of gourmets better4 ,indeed1 in such vinous-caseous places cheese is on the house at all wine sales for prospective customers to snack upon and thus bring out the full flavor of the cellared vintages4 ,but professional wine tasters are forbidden any cheese between sips4 ,they may clear their palates with plain bread1 but nary a crumb of ,roquefort or cube of ,gruyre in working hours1 lest it give the wine a spurious nobility4 ,and1 speaking of ,roquefort1 ,romane has the closest affinity for it4 ,such affinities are also found in ,pont l',evque and ,beaujolais1 ,brie and red champagne1 ,coulommiers and any good vin ros4 ,heavenly marriages are made in ,burgundy between red and white wines of both ,ctes1 de ,nuits and de ,baune1 and ,burgundian cheeses such as ,epoisses1 ,soumaintarin and ,saint-,florentin4 ,pommard and ,port-,salut seem to be made for each other1 as do ,chteau ,margaux and ,camembert4 ,a great cheese for a great wine is the rule that brings together in the neighboring provinces such notables as ,sainte ,maure1 ,valenay1 ,vendme and the ,loire wines--,vouvray1 ,saumur and ,anjou4 ,gruyre mates with ,chablis1 ,camembert with ,st4 ,emilion2 and any dry red wine1 most commonly claret1 is a fit drink for the hundreds of other fine ,french cheeses4 ,every country has such happy marriages1 an ,italian standard being ,provolone and ,chianti4 ,then there is a most unusual pair1 ,french ,neufchtel cheese and ,swiss ,neuchtel wine from just across the border4 ,switzerland also has another cheese favorite at home--,trauben 7grape cheese71 named from the ,neuchtel wine in which it is aged4 ,one kind of ,french ,neufchtel cheese1 ,bondon1 is also uniquely suited to the company of any good wine because it is made in the exact shape and size of a wine barrel bung4 ,a similar relation is found in ,brinzas 7or ,brindzas7 that are packed in miniature wine barrels1 strongly suggesting what should be drunk with such excellent cheeses3 ,hungarian ,tokay4 ,other foreign cheeses go to market wrapped in vine leaves4 ,the affinity has clearly been laid down in heaven4 ,only the ,english seem to have a fortissimo taste in the go-with wines1 according to these matches registered by ,andr ,simon in ,the ,art of ,good ,living3 ,red ,cheshire with ,light ,tawny ,port ,white ,cheshire with ,oloroso ,sherry ,blue ,leicester with ,old ,vintage ,port ,green ,roquefort with ,new ,vintage ,port ,to these we might add brittle chips of ,greek ,casere with nips of ,amontillado1 for an eloquent appetizer4 ,the ,english also pour port into ,stilton1 and sundry other wines and liquors into ,cheddars and such4 ,this doctoring leads to fraudulent imitation1 however1 for either port or stout is put into counterfeit ,cheshire cheese to make up for the richness it lacks4 ,while some combinations of cheeses and wines may turn out palatable1 we prefer taking ours straight4 ,when something more fiery is needed we can twirl the flecks of pure gold in a chalice of ,eau de ,vie de ,danzig and nibble on legitimate ,danzig cheese unadulterated4 ,goldwasser1 or ,eau de ,vie1 was a favorite liqueur of cheese-loving ,franklin ,roosevelt1 and we can be sure he took the two separately4 ,another perfect combination1 if you can take it1 is imported kmmel with any caraway-seeded cheese1 or cream cheese with a handy saucer of caraway seeds4 ,in the section of ,france devoted to gin1 the juniper berries that flavor the drink also go into a local cheese1 ,fromage ,fort4 ,this is further fortified with brandy1 white wine and pepper4 ,one regional tipple with such brutally strong cheese is black coffee laced with gin4 ,french la ,jonche is another potted thriller with not only coffee and rum mixed in during the making1 but orange flower water1 too4 ,then there is la ,petafina1 made with brandy and absinthe2 ,hazebrook with brandy alone2 and la ,cachat with white wine and brandy4 ,in ,italy white ,gorgonzola is also put up in crocks with brandy4 ,in ,oporto the sharp cheese of that name is enlivened by port1 ,cider and the greatest of applejacks1 ,calvados1 seem made to go the regional ,calvados cheese4 ,this is also true of our native ,jersey ,lightning and hard cider with their accompanying ,new ,york ,state cheese4 ,in the ,auge ,valley of ,france1 farmers also drink homemade cider with their own ,augelot1 a piquant kind of ,pont l',evque4 ,the ,english sip pear cider 7perry7 with almost any ,british cheese4 ,milk would seem to be redundant1 but ,sage cheese and buttermilk do go well together4 ,wine and cheese have other things in common4 ,some wines and some cheeses are aged in caves1 and there are vintage cheeses no less than vintage wines1 as is the case with ,stilton4 ,illustration ,chapter ,twelve ,lazy ,lou ,once1 so goes the sad story1 there was a cheesemonger unworthy of his heritage4 ,he exported a shipload of inferior ,swiss made somewhere in the ,u4,s4,a4 ,bad to begin with1 it had worsened on the voyage4 ,rejected by the health authorities on the other side1 it was shipped back1 reaching home in the unhappy condition known as cracked4 ,to cut his losses the rascally cheesemonger had his cargo ground up and its flavor disguised with hot peppers and chili sauce4 ,thus there came into being the abortion known as the cheese spread4 ,the cheese spread or food and its cousin1 the processed cheese1 are handy1 cheap and nasty4 ,they are available everywhere and some people even like them4 ,so any cheese book is bound to take formal notice of their existence4 ,i have done so--and now1 an unfond farewell to them4 ,my academic cheese education began at the ,university of ,wisconsin in #aijd4 ,i grew up with our great ,midwest industry2 ,i have read with profit hundreds of pamphlets put out by the learned ,aggies of my ,alma ,mater4 ,mostly they treat of honest1 natural cheeses3 the making1 keeping and enjoying of authentic ,longhorn ,cheddars1 short ,bricks and naturalized ,limburgers4 ,at the ,school of ,agriculture the students still1 ,i am told1 keep their hand in by studying the classical layout on a cheese board4 ,one booklet recommends the following for freshman contemplation3 ,,caraway ,,brick ,,select ,,brick ,,edam ,,wisconsin ,,swiss ,,longhorn ,,american ,,shefford ,these six sturdy samples of ,wisconsin's best will stimulate any amount of classroom discussion4 ,does the ,edam go better with ,german-,american black bread or with ,swedish ,ry-,krisp8 ,to butter or not to butter8 ,and if to butter1 with which cheese8 ,salt or sweet8 ,how close do we come to the excellence of the genuine ,alpine ,swiss8 ,primary school stuff1 but not unworthy of thought4 ,pass on down the years4 ,you are now ready to graduate4 ,your cheese board can stand a more sophisticated setup4 ,try two boards2 play the teams against each other4 ,the ,all-,american ,champs ,,new ,,york ,,coon ,,philadelphia ,,cream ,,ohio ,,liederkranz ,,vermont ,,sage ,,kentucky ,,trappist ,,wisconsin ,,limburger ,,california ,,jack ,,pineapple ,,minnesota ,,blue ,,brick ,,tillamook ,,vs4 ,the ,european ,giants ,,portuguese ,,traz- ,,dutch ,,gouda ,,italian ,,parmesan ,,os-,,montes ,,french ,,roquefort ,,swiss ,,emmentaler ,,yugoslavian ,,kackavalj ,,english ,,stilton ,,danish ,,blue ,,german ,m,,nster ,,greek ,,feta ,,habl ,the postgraduate may play the game using as counters the great and distinctive cheeses of more than fifty countries4 ,your ,scandinavian board alone1 just to give an idea of the riches available1 will shine with blues1 yellows1 whites1 smoky browns1 and chocolates representing ,sweden1 ,norway1 ,denmark1 ,finland1 ,iceland and ,lapland4 ,for the ,britisher only blue-veined ,stilton is worthy to crown the banquet4 ,the ,frenchman defends ,roquefort1 the ,dane his own regal ,blue2 the ,swiss sticks to ,emmentaler before1 during and after all three meals4 ,you may prefer to finish with a delicate ,brie1 a smoky slice of ,provolone1 a bit of ,baby ,gouda1 or some ,liptauer ,garniert1 about which more later4 ,we load them all on ,lazy ,lou1 ,lazy ,susan's big twin brother1 a giant roulette wheel of cheese1 every number a winner4 ,a second ,lazy ,lou will bear the savories and go-withs4 ,for these tidbits the ,english have a divine genius2 think of the deviled shrimps1 smoked oysters1 herring roe on toast1 snips of broiled sausage 444 ,but we will make do with some olives and radishes1 a few pickles1 nuts1 capers4 ,with our two trusty ,lazy ,lous on hand plus wine or beer1 we can easily dispense with the mere dinner itself4 ,perhaps it is an ,italian night4 ,then ,lazy ,lou is happily burdened with imported ,latticini2 ,incanestrato1 still bearing the imprint of its wicker basket2 ,pepato1 which is but ,incanestrato peppered2 ,mel ,fina2 deep-yellow1 buttery ,scanno with its slightly burned flavor2 tangy ,asiago2 ,caciocavallo1 so called because the cheeses1 tied in pairs and hung over a pole1 look as though they were sitting in a saddle--cheese on horseback1 or cacio a cavallo4 ,then we ring in ,lazy ,lou's first assistant1 an old1 silver-plated1 revolving ,florentine magnum-holder4 ,it's designed to spin a gigantic flask of ,chianti4 ,the flick of a finger and the bottle is before you4 ,gently pull it down and hold your glass to the spout4 ,true1 imported wines and cheeses are expensive4 ,but native ,american products and reasonably edible imitations of the real thing are available as substitutes4 ,anyway1 protein for protein1 a cheese party will cost less than a steak barbecue4 ,and it can be more fun4 ,encourage your guests to contribute their own latest discoveries4 ,one may bring along as his ticket of admission a ,primavera from ,brazil2 another some cubes of an ,andean specialty just flown in from ,colombia's mountain city1 ,mrida1 and still wrapped in its aromatic leaves of ,frailejn ,lanudo2 another a few wedges of savory sweet ,english ,flower cheese1 some flavored with rose petals1 others with marigolds2 another a tube of ,south ,american ,kruterkse4 ,provide your own assortment of breads and try to include some of those fat1 flaky old-fashioned crackers that country stores in ,new ,england can still supply4 ,mustard8 ,sure1 if you like it4 ,if you want to be fancy1 use a tricky little gadget put out by the ,maille condiment-makers in ,france and available here in the food specialty shops4 ,it's a miniature painter's palate holding five mustards of different shades and flavors and two mustard paddles4 ,the mustards1 in proper chromatic order1 are3 jonquil yellow ,strong ,dijon2 ,green ,herbs2 brownish ,tarragon2 golden ,ora2 crimson ,tomato-flavored4 ,and1 just to keep things moving1 we have restored an antique whirling cruet-holder to deliver ,worcestershire sauce1 soy sauce1 ,a-#a1 ,tap ,sauce and ,major ,grey's ,chutney4 ,salt shakers and pepper mills are handy1 with a big-holed tin canister filled with crushed red-pepper pods1 chili powder1 ,hungarian-paprika and such small matters4 ,butter1 both sweet and salt1 is on hand1 together with1 saucers or bowls of curry1 capers1 chives 7sliced1 not chopped71 minced onion1 fresh mint leaves1 chopped pimientos1 caraway1 quartered lemons1 parsley1 fresh tarragon1 tomato slices1 red and white radishes1 green and black olives1 pearl onions and assorted nutmeats4 ,some years ago1 when ,i was collaborating with my mother1 ,cora1 and my wife1 ,rose1 in writing #aj1jjj ,snacks 7which1 by the way1 devotes nearly forty pages to cheeses71 we staged a rather elaborate tasting party just for the three of us4 ,it took a two-tiered ,lazy ,lou to twirl the load4 ,the eight wedges on the top round were ,english and ,french samples and the lower one carried the rest1 as follows3 ,,english ,,cheddar ,,cheshire ,,english ,,stilton ,,canadian ,,cheddar 7rum flavored7 ,,french ,m,,nster ,,french ,,brie ,,french ,,french ,,camembert ,,roquefort ,,swiss ,,sapsago ,,swiss ,,gruyere ,,swiss ,,edam ,,dutch ,,gouda ,,italian ,,czech ,,italian ,,norwegian ,,provolone ,,ostiepki ,,gorgonzola ,,gjetost ,,hungarian ,,liptauer ,the tasting began with familiar ,english ,cheddars1 ,cheshires and ,stiltons from the top row4 ,we had cheese knives1 scoops1 graters1 scrapers and a regulation wire saw1 but for this line of crumbly ,britishers fingers were best4 ,the ,cheddar was a light1 lemony-yellow1 almost white1 like our best domestic bar cheese of old4 ,the ,cheshire was moldy and milky1 with a slightly fermented flavor that brought up the musty dining room of ,fleet ,street's ,cheshire cheese and called for draughts of beer4 ,the ,stilton was strong but mellow1 as high in flavor as in price4 ,only the rum-flavored ,canadian ,cheddar from ,montreal 7by courtesy ,english7 let us down4 ,it was done up as fancy as a bridegroom in waxed white paper and looked as smooth and glossy as a gardenia4 ,but there its beauty ended4 ,either the rum that flavored it wasn't up to much or the mixture hadn't been allowed to ripen naturally4 ,the ,french ,mnster1 however1 was hearty1 cheery1 and better made than most ,german ,mnster1 which at that time wasn't being exported much by the ,nazis4 ,the ,brie was melting prime1 the ,camembert was so perfectly matured we ate every scrap of the crust1 which can't be done with many ,american ,camemberts or1 indeed1 with the dead1 dry ,french ones sold out of season4 ,then came the ,roquefort1 a regal cheese we voted the best buy of the lot1 even though it was the most expensive4 ,a plump piece1 pleasantly unctuous but not greasy1 sharp in scent1 stimulatingly bittersweet in taste--unbeatable4 ,there is no ,american pretender to the ,roquefort throne4 ,ours is invariably chalky and tasteless4 ,that doesn't mean we have no good ,blues4 ,we have4 ,but they are not ,roquefort4 ,the ,sapsago or ,kruterkse from ,switzerland 7it has been made in the ,canton of ,glarus for over five hundred years7 was the least expensive of the lot4 ,well-cured and dry1 it lent itself to grating and tasted fine on an old-fashioned buttered soda cracker4 ,sapsago has its own seduction1 derived from the clover-leaf powder with which the curd is mixed and which gives it its haunting flavor and spring-like sage-green color4 ,next came some truly great ,swiss ,gruyre1 delicately rich1 and nutty enough to make us think of the sharp white wines to be drunk with it at the source4 ,as for the ,provolone1 notable for the water-buffalo milk that makes it1 there's an example of really grown-up milk4 ,perfumed as spring flowers drenched with a shower of ,anjou1 having a bouquet all its own and a trace of a winelike kick1 it made us vow never to taste another ,american imitation4 ,only a smooth-cheeked1 thick slab cut from a pedigreed ,italian ,provolone of medium girth1 all in one piece and with no sign of a crack1 satisfy the gourmet4 ,the second ,italian classic was ,gorgonzola1 gorgeous ,gorgonzola1 as fruity as apples1 peaches and pears sliced together4 ,it smells so much like a ripe banana we often eat them together1 plain or with the crumbly formaggio lightly forked into the fruit1 split lengthwise4 ,after that the ,edam tasted too lipsticky1 like the red-paint job on its rind1 and the ,gouda seemed only half-hearted4 ,both too obviously ready-made for commerce with nothing individual or custom-made about them1 rolled or bounced over from ,holland by the boat load4 ,the ,ostiepki from ,czechoslovakia might have been a link of smoked ostrich sausage put up in the skin of its own red neck4 ,in spite of its pleasing lemon-yellow interior1 we couldn't think of any use for it except maybe crumbling thirty or forty cents' worth into a ten-cent bowl of bean soup4 ,but that seemed like a waste of money1 so we set it aside to try in tiny chunks on crackers as an appetizer some other day1 when it might be more appetizing4 ,we felt much the same about the chocolate-brown ,norwegian ,gjetost that looked like a slab of boarding-school fudge and which had the same cloying cling to the tongue4 ,we were told by a native that our piece was entirely too young4 ,that's what made it so insipid1 undeveloped in texture and flavor4 ,but the next piece we got turned out to be too old and decrepit1 and so strong it would have taken a ,paul ,bunyan to stand up under it4 ,when we complained to our expert about the shock to our palates1 he only laughed1 pointing to the nail on his little finger4 ,you should take just a little bit1 like that4 ,a pill no bigger than a couple of aspirins or an ,alka-,seltzer4 ,it's only in the morning you take it when it's old and strong like this1 for a pick-me-up1 a cure for a hangover1 you know1 like a prairie oyster well soused in ,worcestershire4 ,that made us think we might use it up to flavor a ,welsh ,rabbit1 instead of the ,worcestershire sauce1 but we couldn't melt it with anything less than a blowtorch4 ,to bring the party to a happy end1 we went to town on the ,hungarian ,liptauer1 garnishing that fine1 granulating buttery base after mixing it well with some cream cheese4 ,we mixed the mixed cheese with sardine and tuna mashed together in a little of the oil from the can4 ,we juiced it with lemon1 sluiced it with bottled sauces1 worked in the leftovers1 some tarragon1 mint1 spicy seeds1 parsley1 capers and chives4 ,we peppered and paprikaed it1 salted and spiced it1 then spread it thicker than butter on pumpernickel and went to it4 ,that's ,liptauer ,garniert4 ,illustration3 ,no4 #d ,cheese ,inc4 ,appendix ,the ,a-,b-,z of ,cheese ,each cheese is listed by its name and country of origin1 with any further information available4 ,unless otherwise indicated1 the cheese is made of cow's milk4 ,a ,aberdeen ,scotland ,soft2 creamy mellow4 ,abertam ,bohemia 7,made near ,carlsbad7 ,hard2 sheep2 distinctive1 with a savory smack all its own4 ,absinthe see ,petafina4 ,acidophilus see ,saint-,ivel4 ,aettekees ,belgium ,november to ,may--winter-made and eaten4 ,affin1 ,carr see ,ancien ,imprial4 ,affumicata1 ,mozzarella see ,mozzarella4 ,after-dinner cheeses see ,chapter #h4 ,agricultural school cheeses see ,college-educated4 ,aiguilles1 ,fromage d' ,alpine ,france ,named ,cheese of the ,needles from the sharp ,alpine peaks of the district where it is made4 ,aizy1 ,cendre d' see ,cendre4 ,ajacilo1 ,ajaccio ,corsica ,semihard2 piquant2 nut-flavor4 ,named after the chief city of ,french ,corsica where a cheese-lover1 ,napoleon1 was born4 la ,crme see ,fromage1 ,fromage ,blanc1 ,chevretons4 la ,main see ,vacherin4 la ,pie see ,fromage4 la ,rachette see ,bagnes4 ,albini ,northern ,italy ,semihard2 made of both goat and cow milk2 white1 mellow1 pleasant-tasting table cheese4 ,albula ,switzerland ,rich with the flavor of cuds of green herbs chewed into creamy milk that makes tasty curds4 ,made in the fertile ,swiss ,valley of ,albula whose proud name it bears4 ,alderney ,channel ,islands ,the ,french1 who are fond of this special product of the very special breed of cattle named after the ,channel ,island of ,alderney1 translate it phonetically--,fromage d',aurigny4 ,alemtejo ,portugal ,called in full ,queijo de ,alemtejo1 cheese of ,alemtejo1 in the same way that so many ,french cheeses carry along the fromage title4 ,soft2 sheep and sometimes goat or cow2 in cylinders of three sizes1 weighing respectively about two ounces1 one pound1 and four pounds4 ,the smaller sizes are the ones most often made with mixed goat and sheep milk4 ,the method of curdling without the usual animal rennet is interesting and unusual4 ,the milk is warmed and curdled with vegetable rennet made from the flowers of a local thistle1 or cardoon1 which is used in two other ,portuguese cheeses--,queijo da ,cardiga and ,queijo da ,serra da ,estrella--and probably in many others not known beyond their locale4 ,in ,france la ,caillebotte is distinguished for being clabbered with chardonnette1 wild artichoke seed4 ,in ,portugal1 where there isn't so much separating of the sheep from the goats1 it takes several weeks for ,alemtejos to ripen1 depending on the lactic content and difference in sizes4 ,alfalfa see ,sage4 ,alise ,saint-,reine ,france ,soft2 summer-made4 ,allguer ,bergkse1 ,allguer ,rundkse1 or ,allguer ,emmentaler ,bavaria ,hard2 ,emmentaler type4 ,the small district of ,allgu names a mountain of cheeses almost as fabulous as our ,rock-candy ,mountain4 ,there are two principal kinds1 vintage ,allguer ,bergkse and soft ,allguer ,rahmkse1 described below4 ,this celebrated cheese section runs through rich pasture lands right down and into the ,swiss ,valley of the ,emme that gives the name ,emmentaler to one of the world's greatest4 ,so it is no wonder that ,allguer ,bergkse can compete with the best ,swiss4 ,before the ,russian revolution1 in fact1 all vintage cheeses of ,allgu were bought up by wealthy ,russian noblemen and kept in their home caves in separate compartments for each year1 as far back as the early #aijj's4 ,as with fine vintage wines1 the price of the great years went up steadily4 ,such cheeses were shipped to their ,russian owners only when the chief cheese-pluggers of ,allgu found they had reached their prime4 ,allguer ,rahmkse ,bavaria ,full cream1 similar to ,romadur and ,limburger1 but milder than both4 ,this sets a high grade for similar cheeses made in the ,bavarian mountains1 in monasteries such as ,andechs4 ,it goes exquisitely with the rich dark ,bavarian beer4 ,some of it is as slippery as the stronger1 smellier ,bierkse1 or the old-time ,slipcote of ,england4 ,like so many ,north ,europeans1 it is often flavored with caraway4 ,although entirely different from its big brother1 vintage ,bergkse1 ,rahmkse can stand proudly at its side as one of the finest cheeses in ,germany4 ,alpe see ,fiore di ,alpe4 ,al ,pepe ,italy ,hard and peppery1 like its name4 ,similar to ,pepato 7see74 ,alpes ,france ,similar to ,bel ,paese4 ,alpestra ,austria ,a smoked cheese that tastes1 smells and inhales like whatever fish it was smoked with4 ,the ,french ,alps has a different ,alpestre2 ,italy spells hers ,alpestro4 ,alpestre1 ,alpin1 or ,fromage de ,brianon ,france ,hard2 goat2 dry2 small2 lightly salted4 ,made at ,brianon and ,gap4 ,alpestro ,italy ,semisoft2 goat2 dry2 lightly salted4 ,alpin or ,clrimbert ,alpine ,france ,the milk is coagulated with rennet at #hj ,f4 in two hours4 ,the curd is dipped into molds three to four inches in diameter and two and a half inches in height1 allowed to drain1 turned several times for one day only1 then salted and ripened one to two weeks4 ,altenburg1 or ,altenburger ,ziegenkse ,germany ,soft2 goat2 small and flat--one to two inches thick1 eight inches in diameter1 weight two pounds4 ,alt ,kuhkse ,old ,cow ,cheese ,germany ,hard2 well-aged1 as its simple name suggests4 ,altsohl see ,brinza4 ,ambert1 or ,fourme d',ambert ,limagne1 ,auvergne1 ,france ,a kind of ,cheddar made from ,november to ,may and belonging to the ,cantal--,fourme-,la ,tome tribe4 ,american1 ,american ,cheddar ,u4,s4,a4 ,described under their home states and distinctive names are a dozen fine ,american ,cheddars1 such as ,coon1 ,wisconsin1 ,herkimer ,county and ,tillamook1 to name only a few4 ,they come in as many different shapes1 with traditional names such as ,daisies1 ,flats1 ,longhorns1 ,midgets1 ,picnics1 ,prints and ,twins4 ,the ones simply called ,cheddars weigh about sixty pounds4 ,all are made and pressed and ripened in about the same way1 although they differ greatly in flavor and quality4 ,they are ripened anywhere from two months to two years and become sharper1 richer and more flavorsome1 as well as more expensive1 with the passing of time4 ,see ,cheddar states and ,cheddar types in ,chapter #d4 ,americano ,romano ,u4,s4,a4 ,hard2 brittle2 sharp4 ,amou ,barn1 ,france ,winter cheese1 ,october to ,may4 ,anatolian ,turkey ,hard2 sharp4 ,anchovy ,links ,u4,s4,a4 ,american processed cheese that can be mixed up with anchovies or any fish from whitebait to whale1 made like a sausage and sold in handy links4 ,ancien ,imprial ,normandy1 ,france ,soft2 fresh cream2 white1 mellow and creamy like ,neufchtel and made in the same way4 ,tiny bricks packaged in tin foil1 two inches square1 one-half inch thick1 weighing three ounces4 ,eaten both fresh and when ripe4 ,it is also called ,carr and has separate names for the new and the old3 7a7 ,petit ,carr when newly made2 7b7 ,carr ,affin1 when it has reached a ripe old age1 which doesn't take long--about the same time as ,neufchtel4 ,ancona see ,pecorino4 ,andean ,venezuela ,a cow's-milker made in the ,andes near ,mrida4 ,it is formed into rough cubes and wrapped in the pungent1 aromatic leaves of ,frailejn ,lanudo 7,espeletia ,schultzii7 which imparts to it a characteristic flavor4 7,description given in ,buen ,provecho6 by ,dorothy ,kamen-,kaye47 ,andechs ,bavaria ,a lusty ,allguer type4 ,monk-made on the monastery hill at ,andechs on ,ammersee4 ,a superb snack with equally monkish dark beer1 black bread and blacker radishes1 served by the brothers in dark brown robes4 ,antwerp ,belgium ,semihard2 nut-flavored2 named after its place of origin4 ,appenzeller ,switzerland1 ,bavaria and ,baden ,semisoft ,emmentaler type made in a small twenty-pound wheel--a pony-cart wheel in comparison to the big ,swiss4 ,there are two qualities3 7a7 ,common1 made of skim milk and cured in brine for a year2 7b7 ,festive1 full milk1 steeped in brine with wine1 plus white wine lees and pepper4 ,the only cheese we know of that is ripened with lees of wine4 ,appetitost ,denmark ,semisoft2 sour milk2 nutlike flavor4 ,it's an appetizer that lives up to its name1 eaten fresh on the spot1 from the loose bottom pans in which it is made4 ,appetost ,denmark ,sour buttermilk1 similar to ,primula1 with caraway seeds added for snap4 ,imitated in ,u4,s4,a4 ,apple ,u4,s4,a4 ,a small ,new ,york ,state ,cheddar put up in the form of a red-cheeked apple for ,new ,york ,city trade4 ,inspired by the pear-shaped ,provolone and ,baby ,gouda1 no doubt4 ,arber ,bohemia ,semihard2 sour milk2 yellow2 mellow and creamy4 ,made in mountains between ,bohemia and ,silesia4 ,argentine ,argentina ,argentina is specially noted for fine reproductions of classical ,italian hard-grating cheeses such as ,parmesan and ,romano1 rich and fruity because of the lush pampas-grass feeding4 ,armavir ,western ,caucasus ,soft2 whole sour sheep milk2 a hand cheese made by stirring cold1 sour buttermilk or whey into heated milk1 pressing in forms and ripening in a warm place4 ,similar to ,hand cheese4 ,arnauten see ,travnik4 ,arovature ,italy ,water-buffalo milk4 ,arras1 ,coeurs d' see ,coeurs4 ,arrigny ,champagne1 ,france ,made only in winter1 ,november to ,may4 ,since gourmet products of the same province often have a special affinity1 ,arrigny and champagne are specially well suited to one another4 ,artichoke1 ,cardoon or ,thistle for ,rennet see ,caillebotte4 ,artificial ,dessert ,cheese ,in the lavish days of olde ,england ,artificial ,dessert ,cheese was made by mixing one quart of cream with two of milk and spiking it with powdered cinnamon1 nutmeg and mace4 ,four beaten eggs were then stirred in with one-half cup of white vinegar and the mixture boiled to a curd4 ,it was then poured into a cheesecloth and hung up to drain six to eight hours4 ,when taken out of the cloth it was further flavored with rose water1 sweetened with castor sugar1 left to ripen for an hour or two and finally served up with more cream4 ,asadero1 or ,oaxaca ,jalisco and ,oaxaca1 ,mexico ,white2 whole-milk4 ,curd is heated1 and hot curd is cut and braided or kneaded into loaves from eight ounces to eleven pounds in weight ,asadero means suitable for roasting4 ,asco ,corsica1 ,france ,made only in the winter season1 ,october to ,may4 ,asiago ,i1 ,,ii and ,,iii ,vicenza1 ,italy ,sometimes classed as medium and mild1 depending mostly on age4 ,loaves weigh about eighteen pounds each and look like ,american ,cheddar but have a taste all their own4 ,i4 ,mild1 nutty and sharp1 used for table slicing and eating4 ,,ii4 ,medium1 semihard and tangy1 also used for slicing until nine months old4 ,,iii4 ,hard1 old1 dry1 sharp1 brittle4 ,when over nine months old1 it's fine for grating4 ,asin1 or ,water cheese ,northern ,italy ,sour-milk2 washed-curd2 whitish2 soft2 buttery4 ,made mostly in spring and eaten in summer and autumn4 ,dessert cheese1 frequently eaten with honey and fruit4 ,au ,cumin see ,mnster4 ,au ,fenouil see ,tome de ,savoie4 ,au ,foin and de ,foin ,a style of ripening on the hay4 ,see ,pithiviers au ,foin and ,fromage de ,foin4 ,augelot ,vale d',auge1 ,normandy1 ,france ,soft2 tangy2 piquant ,pont l',evque type4 d',auray see ,sainte-,anne4 ,aurigny1 ,fromage d' see ,alderney4 ,aurillac see ,bleu d',auvergne4 ,aurore and ,triple ,aurore ,normandy1 ,france ,made and eaten all year4 ,australian and ,new ,zealand ,australia and ,new ,zealand ,enough cheese is produced for local consumption1 chiefly ,cheddar2 some ,gruyre1 but unfortunately mostly processed4 ,autun ,nivernais1 ,france ,produced and eaten all year4 ,fromage de ,vache is another name for it and this is of special interest in a province where the chief competitors are made of goat's milk4 ,auvergne1 ,bleu d' see ,bleu4 ,au ,vin ,blanc1 ,confits see ,epoisses4 ,avesnes1 ,boulette d' see ,boulette4 ,aydes1 les ,orlanais1 ,france ,not eaten during ,july1 ,august or ,september4 ,season1 ,october to ,june4 ,azeito1 ,queijo do ,portugal ,soft1 sheep1 sapid and extremely oily as the superlative o implies4 ,there are no finer1 fatter cheeses in the world than those made of rich sheep milk in the mountains of ,portugal and named for them4 ,azeitoso ,portugal ,soft2 mellow1 zestful and as oily as it is named4 ,azuldoch ,mountain ,turkey ,mild and mellow mountain product4 ,b ,backsteiner ,bavaria ,resembles ,limburger1 but smaller1 and translates ,brick1 from the shape4 ,it is aromatic and piquant and not very much like the ,u4,s4 ,brick4 ,bagnes1 or ,fromage la ,raclette ,switzerland ,not only hard but very hard1 named from racler1 ,french for scrape4 ,a thick1 one-half-inch slice is cut across the whole cheese and toasted until runny4 ,it is then scraped off the pan it's toasted in with a flexible knife1 spread on bread and eaten like an open-faced ,welsh ,rabbit sandwich4 ,bagozzo1 ,grana ,bagozzo1 ,bresciano ,italy ,hard2 yellow2 sharp4 ,surface often colored red4 ,parmesan type4 ,bakers' cheese ,skim milk1 similar to cottage cheese1 but softer and finer grained4 ,used in making bakery products such as cheese cake1 pie1 and pastries1 but may also be eaten like creamed cottage cheese4 ,ball ,u4,s4,a4 ,made from thick sour milk in ,pennsylvania in the style of the original ,pennsylvania ,dutch settlers4 ,ballakse or ,womelsdorf ,similar to ,ball4 ,balls1 ,dutch ,red ,english name for ,edam4 ,banbury ,england ,soft1 rich cylinder about one inch thick made in the town of ,banbury1 famous for its spicy1 citrus-peel buns and its equestrienne4 ,banbury cheese with ,banbury buns made a sensational snack in the early nineteenth century1 but both are getting scarce today4 ,banick ,armenia ,white and sweet4 ,banjaluka ,bosnia ,port-,salut type from its ,trappist monastery4 ,banon1 or les ,petits ,banons ,provence1 ,france1 ,small1 dried1 sheep-milker1 made in the foothills of the ,alps and exported through ,marseilles in season1 ,may to ,november4 ,this sprightly summer cheese is generously sprinkled with the local brandy and festively wrapped in fresh green leaves4 ,bar cheese ,u4,s4,a4 ,any saloon ,cheddar1 formerly served on every free-lunch counter in the ,u4,s4 ,before ,prohibition1 free-lunch cheese was the backbone of ,america's cheese industry4 ,barbacena ,minas ,geraes1 ,brazil ,hard1 white1 sometimes chalky4 ,named from its home city in the leading cheese state of ,brazil4 ,barberey1 or ,fromage de ,troyes ,champagne1 ,france ,soft1 creamy and smooth1 resembling ,camembert1 five to six inches in diameter and #a-a_/d inches thick4 ,named from its home town1 ,barberey1 near ,troyes1 whose name it also bears4 ,fresh1 warm milk is coagulated by rennet in four hours4 ,uncut curd then goes into a wooden mold with a perforated bottom1 to drain three hours1 before being finished off in an earthenware mold4 ,the cheeses are salted1 dried and ripened three weeks in a cave4 ,the season is from ,november to ,may and when made in summer they are often sold fresh4 ,barboux ,france ,soft4 ,baronet ,u4,s4,a4 ,a natural product1 mild and mellow4 ,barron ,france ,soft4 ,bassillac see ,bleu4 ,bath ,england ,gently made1 lightly salted1 drained on a straw mat in the historic resort town of ,bath4 ,ripened in two weeks and eaten only when covered with a refined fuzzy mold that's also eminently edible4 ,it is the most delicate of ,english-speaking cheeses4 ,battelmatt ,switzerland1 ,st4 ,gothard ,alps1 northern ,italy1 and western ,austria ,an ,emmentaler made small where milk is not plentiful4 ,the wheel is only sixteen inches in diameter and four inches high1 weighing forty to eighty pounds4 ,the cooking of the curd is done at a little lower temperature than ,emmentaler1 it ripens more rapidly--in four months --and is somewhat softer1 but has the same holes and creamy though sharp1 full nutty flavor4 ,bauden 7see also ,koppen7 ,germany1 ,austria1 ,bohemia and ,silesia ,semisoft1 sour milk1 hand type1 made in herders' mountain huts in about the same way as ,harzkse1 though it is bigger4 ,in two forms1 one cup shape 7called ,koppen71 the other a cylinder4 ,strong and aromatic1 whether made with or without caraway4 ,bavarian ,beer cheese see ,bayrischer ,bierkse4 ,bavarian ,cream ,german ,very soft2 smooth and creamy4 ,made in the ,bavarian mountains4 ,especially good with sweet wines and sweet sauces4 ,bavarois la ,vanille see ,fromage ,bavarois4 ,bayonne see ,fromage de ,bayonne4 ,bayrischer ,bierkse ,bavaria ,bavarian beer cheese from the ,tyrol is made not only to eat with beer1 but to dunk in it4 ,beads of cheese ,tibet ,beads of hard cheese1 two inches in diameter1 are strung like a necklace of cowrie shells or a rosary1 fifty to a hundred on a string4 ,also see ,money ,made of ,cheese4 ,beagues see ,tome de ,savoie4 ,bean ,cake1 ,tao-foo1 or ,tofu ,china1 ,japan1 the ,orient ,soy bean cheese imported from ,shanghai and other oriental ports1 and also imitated in every ,chinatown around the world4 ,made from the milk of beans and curdled with its own vegetable rennet4 ,beaujolais see ,chevretons4 ,beaumont1 or ,tome de ,beaumont ,savoy1 ,france ,a more or less successful imitation of ,trappist ,tamie1 a trade-secret triumph of ,savoy4 ,at its best from ,october to ,june4 ,beaupr de ,roybon ,dauphin1 ,france ,a winter specialty made from ,november to ,april4 ,beckenried ,switzerland ,a good mountain cheese from goat milk4 ,beer cheese ,u4,s4,a4 ,while our beer cheese came from ,germany and the word is merely a translation of ,bierkse1 we use it chiefly for a type of strong ,limburger made mostly in ,milwaukee4 ,this fine1 aromatic cheese is considered by many as the very best to eat while drinking beer4 ,but in ,germany ,bierkse is more apt to be dissolved in a glass or stein of beer1 much as we mix malted powder in milk1 and drunk with it1 rather than eaten4 ,beer-,regis ,dorsetshire1 ,england ,this sounds like another beer cheese1 but it's only a mild ,cheddar named after its hometown in ,dorsetshire4 ,beist-,cheese ,scotland ,a curiosity of the old days4 ,the first milk after a calving1 boiled or baked to a thick consistency1 the result somewhat resembling new-made cheese1 though this is clearly not a true cheese4 7,mac,neill7 ,belarno ,italy ,hard2 goat2 creamy dessert cheese4 ,belgian ,cooked ,belgium ,the milk1 which has been allowed to curdle spontaneously1 is skimmed and allowed to drain4 ,when dry it is thoroughly kneaded by hand and is allowed to undergo fermentation1 which takes ordinarily from ten to fourteen days in winter and six to eight days in summer4 ,when the fermentation is complete1 cream and salt are added and the mixture is heated slowly and stirred until homogeneous1 when it is put into molds and allowed to ripen for eight days longer4 ,a cheese ordinarily weighs about three-and-a-half pounds4 ,it is not essentially different from other forms of cooked cheese4 ,beli ,sir see ,domaci4 ,bellelay1 ,tte de ,moine1 or ,monk's ,head ,switzerland ,soft1 buttery1 semisharp spread4 ,sweet milk is coagulated with rennet in twenty to thirty minutes1 the curd cut fairly fine and cooked not so firm as ,emmentaler1 but firmer than ,limburger4 ,after being pressed1 the cheeses are wrapped in bark for a couple of weeks until they can stand alone4 ,since no eyes are desired in the cheeses1 they are ripened in a moist cellar at a lowish temperature4 ,they take a year to ripen and will keep three or four years4 ,the diameter is seven inches1 the weight nine to fifteen pounds4 ,the monk's head after cutting is kept wrapped in a napkin soaked in white wine and the soft1 creamy spread is scraped out to butter bread and snacks that go with more white wine4 ,such combinations of old wine and old cheese suggest monkish influence1 which began here in the fifteenth century with the jolly friars of the ,canton of ,bern4 ,there it is still made exclusively and not exported1 for there's never quite enough to go around4 ,bel ,paese ,italy ,see under ,foreign ,greats1 ,chapter #c4 ,also see ,mel ,fino1 a blend1 and ,bel ,paese types--,french ,boudanne and ,german ,saint ,stefano4 ,the ,american imitation is not nearly so good as the ,italian original4 ,bel ,paesino ,u4,s4,a4 ,a play on the ,bel ,paese name and fame4 ,weight one pound and diminutive in every other way4 ,bergkse see ,allguer4 ,bergquara ,sweden ,semihard1 fat1 resembles ,dutch ,gouda4 ,tangy1 pleasant taste4 ,gets sharper with age1 as they all do4 ,molded in cylinders of fifteen to forty pounds4 ,popular in ,sweden since the eighteenth century4 ,berkeley ,england ,named after its home town in ,gloucester1 ,england4 ,berliner ,kuhkse ,berlin1 ,germany ,cow cheese1 pet-named turkey cock cheese by ,berlin students4 ,typical ,german hand cheese1 soft2 aromatic with caraway seeds1 and that's about the only difference between it and ,alt ,kuhkse1 without caraway4 ,bernarde1 ,formagelle ,bernarde ,italy ,cow's whole milk1 to which about #aj of goat's milk is added for flavor4 ,cured for two months4 ,berques ,france ,made of skim milk4 ,berry ,rennet see ,withania4 ,bessay1 le ,bourbonnais1 ,france ,soft1 mild1 and creamy4 ,bexhill ,england ,cream cheeses1 small1 flat1 round4 ,excellent munching4 ,bierkse ,germany ,there are several of these unique beer cheeses that are actually dissolved in a stein of beer and drunk down with it in the ,bierstubes1 notably ,bayrischer1 ,dresdener1 and ,olmtzer4 ,semisoft2 aromatic2 sharp4 ,well imitated in echt ,deutsche ,american spots such as ,milwaukee and ,hoboken4 ,bifrost ,norway ,goat2 white2 mildly salt4 ,imitated in a process spread in #d-a_/d-ounce package4 ,binn ,wallis1 ,switzerland ,exceptionally fine ,swiss from the great cheese canton of ,wallis4 ,bitto ,northern ,italy ,hard ,emmentaler type made in the ,valtellina4 ,it is really two cheeses in one4 ,when eaten fresh1 it is smooth1 sapid1 big-eyed ,swiss4 ,when eaten after two years of ripening1 it is very hard and sharp and has small eyes4 ,blanc la crme see ,fromage ,blanc4 ,blanc see ,fromage ,blanc ,i and ,,ii4 ,bleu ,france ,brittle2 blue-veined2 smooth2 biting4 ,bleu d',auvergne or ,fromage ,bleu ,auvergne1 ,france ,hard2 sheep or mixed sheep1 goat or cow2 from ,pontgibaud and ,laqueuille ripening caves4 ,similar to better-known ,cantal of the same province4 ,akin to ,roquefort and ,stilton1 and to ,bleu de ,laqueuille4 ,bleu de ,bassillac ,limousin1 ,france ,blue mold of ,roquefort type that's prime from ,november to ,may4 ,bleu de ,laqueuille ,france ,similar to ,bleu d',auvergne1 but with a different savor4 ,named for its originator1 ,antoine ,roussel-,laqueuille1 who first made it a century ago1 in #ahed4 ,bleu de ,limousin1 ,fromage ,lower ,limousin ,practically the same as ,bleu de ,bassillac1 from ,lower ,limousin4 ,bleu de ,salers ,france ,a variety of ,bleu d',auvergne from the same province distinguished for its blues that are green4 ,with the majority1 this is at its best only in the winter months1 from ,november to ,may4 ,bleu1 ,fromage see ,bleu d',auvergne4 ,bleu-,olivet see ,olivet4 ,blind ,the name for cheeses lacking the usual holes of the type they belong to1 such as blind ,swiss4 ,block ,edam ,u4,s4,a4 ,u4,s4 imitation of the classical ,dutch cheese named after the town of ,edam4 ,block1 ,smoked ,austria ,the name is self-explanatory and suggests a well-colored meerschaum4 ,bloder1 or ,schlicker ,milch ,switzerland ,sour-milker4 ,blue ,cheddar see ,cheshire-,stilton4 ,blue1 ,danish see ,danish ,blue4 ,blue ,dorset see ,dorset4 ,blue1 ,jura see ,jura ,bleu and ,septmoncel4 ,blue1 and ,blue with ,port ,links ,u4,s4,a4 ,one of the modern ,american process sausages4 ,blue1 ,minnesota see ,minnesota4 ,blue ,moon ,u4,s4,a4 ,a process product4 ,blue ,vinny1 ,blue ,vinid1 ,blue-veined ,dorset1 or ,double ,dorset ,dorsetshire1 ,england ,a unique ,blue that actually isn't green-veined4 ,farmers make it for private consumption1 because it dries up too easily to market4 ,an epicurean esoteric match for ,truckles ,no4 #a of ,wiltshire4 ,it comes in a flat form1 chalk-white1 crumbly and sharply flavored1 with a royal ,blue vein running right through horizontally4 ,the ,vinny mold1 from which it was named1 is different from all other cheese molds and has a different action4 ,bocconi ,geganti ,italy ,sharp and smoky specialty4 ,bocconi ,provoloni see ,provolone4 ,bote see ,fromage de ,bote4 ,bombay ,india ,hard2 goat2 dry2 sharp4 ,good to crunch with a ,bombay ,duck in place of a cracker4 ,bondes see ,bondon de ,neufchtel4 ,bondon de ,neufchtel1 or ,bondes ,normandy1 ,france ,nicknamed ,bonde tout bien1 from resemblance to the bung in a barrel of ,neuchtel wine4 ,soft1 small loaf rolls1 fresh and mild4 ,similar to ,gournay1 but sweeter because of #b added sugar4 ,bondon de ,rouen ,france ,a fresh ,neufchtel1 similar to ,petit ,suisse1 but slightly salted1 to last up to ten days4 ,bondost ,sweden ,when caraway seed is added this is called ,kommenost1 spelled ,kuminost in ,norway4 ,bond ,ost ,u4,s4,a4 ,imitation of ,scandinavian cheese1 with small production in ,wisconsin4 ,bon ,larron ,france ,romantically named the penitent thief4 ,borden's ,u4,s4,a4 ,a full line of processed and naturals1 of which ,liederkranz is the leader4 ,borelli ,italy ,a small water-buffalo cheese4 ,bossons ,maceres ,provence1 ,france ,a winter product1 ,december1 ,january1 ,february and ,march only4 ,boudanne ,france ,whole or skimmed cow's milk1 ripens in two to three months4 ,boudes1 ,boudon ,normandy1 ,france ,soft1 fresh1 smooth1 creamy1 mild child of the ,neufchtel family4 ,bougon ,lamothe see ,lamothe4 ,bouill1 la ,normandy ,france ,one of this most prolific province's thirty different notables4 ,in season ,october to ,may4 ,boule de ,lille ,france ,name given to ,belgian ,oude ,kaas by the ,french who enjoy it4 ,boulette d',avesnes1 or ,boulette de ,cambrai ,flanders1 ,france ,made from ,november to ,may1 eaten all year4 ,bourgain ,france ,type of fresh ,neufchtel made in ,france4 ,perishable and consumed locally4 ,bourgognes see ,petits ,bourgognes4 ,box ,wrttemberg1 ,germany ,similar to ,u4,s4 ,brick4 ,it comes in two styles2 firm1 and soft3 ,i4 ,also known as ,schachtelkse1 ,boxed ,cheese2 and ,hohenheim1 where it is made4 ,a rather unimportant variety4 ,made in a copper kettle1 with partially skim milk1 colored with saffron and spiked with caraway1 a handful to every two hundred pounds4 ,salted and ripened for three months and shipped in wooden boxes4 ,,ii4 ,also known by names of localities where made3 ,hohenburg1 ,mondess and ,weihenstephan4 ,made of whole milk4 ,mild but piquant4 ,bra ,no4 ,i ,piedmont1 ,italy ,hard1 round form1 twelve inches in diameter1 three inches high1 weight twelve pounds4 ,a somewhat romantic cheese1 made by nomads who wander with their herds from pasture to pasture in the region of ,bra4 ,bra ,no4 ,,ii ,turin and ,cuneo1 ,italy ,soft1 creamy1 small1 round and mild although cured in brine4 ,brand or ,brandkse ,germany ,soft1 sour-milk hand cheese1 weighing one-third of a pound4 ,the curd is cooked at a high temperature1 then salted and set to ferment for a day4 ,butter is then mixed into it before pressing into small bricks4 ,after drying it is put in used beer kegs to ripen and is frequently moistened with beer while curing4 ,brandy see ,caledonian1 ,cream4 ,branja de ,brailia ,rumania ,hard2 sheep2 extra salty because always kept in brine4 ,branja de ,cosulet ,rumania ,described by ,richard ,wyndham in ,wine and ,food 7,winter1 #aicg73 ,a creamy sheep's cheese which is encased in pine bark4 ,my only criticism of this most excellent cheese is that the center must always remain a gastronomical second best4 ,it is no more interesting than a good ,english ,cheddar1 while the outer crust has a scented1 resinous flavor which must be unique among cheeses4 ,bratkse ,switzerland ,strong2 specially made to roast in slices over coal4 ,fine1 grilled on toast4 ,breakfast1 ,frhstck1 ,lunch1 ,delikat1 and other names ,germany ,soft and delicate1 but with a strong tang4 ,small round1 for spreading4 ,lauterbach is a well-known breakfast cheese in ,germany1 while in ,switzerland ,emmentaler is eaten at all three meals4 ,breakstone ,u4,s4,a4 ,like ,borden and other leading ,american cheesemongers and manufacturers1 ,breakstone offer a full line1 of which their cream cheese is an ,american product to be proud of4 ,brsegaut ,savoy1 ,france ,soft1 white4 ,breslau ,germany ,a proud ,prussian dessert cheese4 ,bressans see les ,petits4 ,bresse ,france ,lightly cooked4 ,bretagne see ,montauban4 ,brevine ,switzerland ,emmentaler type4 ,brianon see ,alpin4 ,brick see ,chapter #d4 ,brickbat ,wiltshire1 ,england ,a traditional ,wiltshire product since early in the eighteenth century4 ,made with fresh milk and some cream1 to ripen for one year before it's fit to eat4 ,the ,french call it ,briqueton4 ,bricotta ,corsica ,semisoft1 sour sheep1 sometimes mixed with sugar and rum and made into small luscious cakes4 ,brie see ,chapter #c2 also see ,cendr and ,coulommiers4 ,brie ,faon ,france ,the name of imitation ,brie or ,brie type made in all parts of ,france4 ,often it is dry1 chalky1 and far inferior to the finest ,brie vritable that is still made best in its original home1 formerly called ,la ,brie1 now ,seine et ,marne1 or ,ile-de-,france4 see ,nivernais ,decize1 ,le ,mont d',or1 and ,ile-de-,france4 ,brie de ,meaux ,france ,this genuine ,brie from the ,meaux region has an excellent reputation for high quality4 ,it is made only from ,november to ,may4 ,brie de ,melun ,france ,this ,brie vritable is made not only in the seasonal months1 from ,november to ,may1 but practically all the year around4 ,it is not always prime4 ,summer ,brie1 called ,maigre1 is notably poor and thin4 ,spring ,brie is merely ,migras1 half-fat1 as against the fat autumn ,gras that ripens until ,may4 ,brillat-,savarin ,normandy1 ,france ,soft1 and available all year4 ,although the author of ,physiologie du ,got was not noted as a caseophile and wrote little on the subject beyond ,le ,fondue 7see ,chapter #f71 this savory ,normandy produce is named in his everlasting praise4 ,brina ,dubreala ,rumania ,semisoft1 sheep1 done in brine4 ,brindza ,u4,s4,a4 ,our imitation of this creamy sort of fresh1 white ,roquefort is as popular in foreign colonies in ,america as back in its ,hungarian and ,greek homelands4 ,on ,new ,york's ,east ,side several stores advertise ,brindza fresh daily1 with an extra d crowded into the original ,brinza4 ,brine see ,italian ,bra1 ,caucasian ,ekiwani1 ,brina ,dubreala1 ,briney4 ,briney1 or ,brined ,syria ,semisoft1 salty1 sharp4 ,so-called from being processed in brine4 ,turkish ,tullum ,penney is of the same salt-soaked type4 ,brinza1 or ,brinsen ,hungary1 ,rumania1 ,carpathian ,mountains ,goes by many local names3 ,altsohl1 ,klencz1 ,landoch1 ,liptauer1 ,neusohl1 ,siebenburgen and ,zips4 ,soft1 sheep milk or sheep and goat2 crumbly1 sharp and biting1 but creamy4 ,made in small lots and cured in a tub with beech shavings4 ,ftinoporino is its opposite number in ,macedonia4 ,brioler see ,westphalia4 ,briquebec see ,providence ,briqueton ,england ,the ,french name for ,english ,wiltshire ,brickbat1 one of the very few cheeses imported into ,france4 ,known in ,france in the eighteenth century1 it may have influenced the making of ,trappist ,port-,salut at the ,bricquebec ,monastery in ,manche4 ,brittle see ,greek ,cashera1 ,italian ,ricotta1 ,turkish ,rarush ,durmar1 and ,u4,s4 ,hopi4 ,brizecon ,savoy1 ,france ,imitation ,reblochon made in the same ,savoy province4 ,broccio1 or le ,brocconis ,corsica1 ,france ,soft1 sour sheep milk or goat1 like ,bricotta and a first cousin to ,italian ,chiavari4 ,cream white1 slightly salty2 eaten fresh in ,paris1 where it is as popular as on its home island4 ,sometimes salted and half-dried1 or made into little cakes with rum and sugar4 ,made and eaten all year4 ,broodkaas ,holland ,hard1 flat1 nutty4 ,brousses de la ,vzubie1 les ,nice1 ,france ,small2 sheep2 long narrow bar shape1 served either with powdered sugar or salt1 pepper and chopped chives4 ,made in ,vzubie4 ,brussels or ,bruxelles ,belgium ,soft1 washed skim milk1 fermented1 semisharp1 from ,louvain and ,hal districts4 ,budapest ,hungary ,soft1 fresh1 creamy and mellow1 a favorite at home in ,budapest and abroad in ,vienna4 ,buderich ,germany ,a specialty in ,dusseldorf4 ,bulle ,switzerland ,a ,swiss-,gruyre4 ,bundost ,sweden ,semihard2 mellow2 tangy4 ,burgundy ,france ,named after the province1 not the wine1 but they go wonderfully together4 ,bushman ,australia ,semihard2 yellow2 tangy4 ,butter and ,cheese see ,chapter #h4 ,butter1 ,serbian see ,kajmar4 ,buttermilk ,u4,s4 ,europe ,resembles cottage cheese1 but of finer grain4 ,c ,cabeou1 le ,auvergne1 ,france ,small2 goat2 from ,maurs4 ,cabrillon ,auvergne1 ,france ,so much like the ,cabreon they might be called sister nannies under the rind4 ,cachet d',entrechaux1 le1 or ,fromage ,fort du ,ventoux ,provence ,mountains1 ,france ,semihard2 sheep2 mixed with brandy1 dry white wine and sundry seasonings4 ,well marinated and extremely strong4 ,season ,may to ,november4 ,caciocavallo ,italy ,horse ,cheese4 ,the ubiquitous cheese of classical greats1 imitated all around the world and back to ,italy again4 ,see ,chapter #c4 ,caciocavallo ,siciliano ,sicily1 also in ,u4,s4,a4 ,essentially a pressed ,provolone4 ,usually from cow's whole milk1 but sometimes from goat's milk or a mixture of the two4 ,weight between #ag-a_/b and #bf pounds4 ,used for both table cheese and grating4 ,cacio ,fiore1 or ,caciotta ,italy ,soft as butter2 sheep2 in four-pound square frames2 sweetish2 eaten fresh4 ,cacio ,pecorino ,romano see ,pecorino4 ,cacio ,romano see ,chiavari4 ,caerphilly ,wales and ,england--,devon1 ,dorset1 ,somerset ,wilshire ,semihard2 whole fresh milk2 takes three weeks to ripen4 ,also sold green1 young and innocent1 at the age of ten to eleven days when weighing about that many pounds4 ,since it has little keeping qualities it should be eaten quickly4 ,welsh miners eat a lot of it1 think it specially suited to their needs1 because it is easily digested and does not produce so much heat in the body as long-keeping cheeses4 ,caillebottes 7,curds7 ,france--,anjou1 ,poitou1 ,saintonge ,vende ,soft1 creamy1 sweetened fresh or sour milk clabbered with chardonnette1 wild artichoke seed1 over slow fire4 ,cut in lozenges and served cold not two hours after cooking4 ,smooth1 mellow and aromatic4 ,a high type of this unusual cheese is ,jonche 7see74 ,other cheeses are made with vegetable rennet1 some from similar thistle or cardoon juice1 especially in ,portugal4 ,caille de ,poitiers see ,petits pots4 ,caille de ,habas ,gascony1 ,france ,clabbered or clotted sheep milk4 ,cajassou ,prigord1 ,france ,a notable goat cheese made in ,cubjac4 ,calabrian ,italy ,the ,calabrians make good sheep cheese1 such as this and ,caciocavallo4 ,calcagno ,sicily ,hard2 ewe's milk4 ,suitable for grating4 ,caledonian ,cream ,scotland ,more of a dessert than a true cheese4 ,we read in ,scotland's ,inner ,man3 ,a sort of fresh cream cheese1 flavored with chopped orange marmalade1 sugar brandy and lemon juice4 ,it is whisked for about half an hour4 ,otherwise1 if put into a freezer1 it would be good ice-pudding4 ,calvados ,france ,medium-hard2 tangy4 ,perfect with ,calvados applejack from the same province4 ,calvenzano ,italy ,similar to ,gorgonzola1 made in ,bergamo4 ,cambrai see ,boulette4 ,cambridge1 or ,york ,england ,soft2 fresh2 creamy2 tangy4 ,the curd is quickly made in one hour and dipped into molds without cutting to ripen for eating in thirty hours4 ,camembert see ,chapter #c4 ,camembert ,germany1 ,u4,s4 elsewhere ,a ,west ,german imitation that comes in a cute little heart-shaped box which nevertheless doesn't make it any more like the ,camembert vritable of ,normandy4 ,camosun ,u4,s4,a4 ,semisoft2 open-textured1 resembling ,monterey4 ,drained curd is pressed in hoops1 cheese is salted in brine for thirty hours1 then coated with paraffin and cured for one to three months in humid room at #ej to #fj ,f4 ,canadian ,club see ,cheddar ,club4 ,cancoillotte1 ,cancaillotte1 ,canquoillotte1 ,quincoillotte1 ,cancoiade1 ,fromagre1 ,tempte and ,pure de fromage tres fort ,franche-,comt1 ,france ,soft2 sour milk2 sharp and aromatic2 with added eggs and butter and sometimes brandy or dry white wine4 ,sold in attractive small molds and pots4 ,other sharp seasonings besides the brandy or wine make this one of the strongest of ,french strong cheeses1 similar to ,fromage ,fort4 ,canestrato ,sicily1 ,italy ,hard2 mixed goat and sheep2 yellow and strong4 ,takes one year to mature and is very popular both in ,sicily where it is made to perfection and in ,southern ,colorado where it is imitated by and for ,italian settlers4 ,cantal1 ,fromage de ,cantal1 ,auvergne or ,auvergne ,bleu2 also ,fourme and ,la ,tome4 ,auvergne1 ,france ,semihard2 smooth2 mellow2 a kind of ,cheddar1 lightly colored lemon2 yellow2 strong1 sharp taste but hardly any smell4 ,forty to a hundred-twenty pound cylinders4 ,the rich milk from highland pastures is more or less skimmed and1 being a very old variety1 it is still made most primitively4 ,cured six weeks or six months1 and when very old it's very hard and very sharp4 ,a ,cantal type is ,laguiole or ,guiole4 ,capitanata ,italy ,sheep4 ,caprian ,capri1 ,italy ,made from milk of goats that still overrun the original ,goat ,island1 and tangy as a buck4 ,caprino 7,little ,goat7 ,argentina ,semihard2 goat2 sharp2 table cheese4 ,caraway ,loaf ,u4,s4,a4 ,this is just one imitation of dozens of ,german caraway-seeded cheeses that roam the world4 ,in ,germany there is not only ,kmmel loaf cheese but a loaf of caraway-seeded bread to go with it4 ,milwaukee has long made a good ,kmmelkse or hand cheese and it would take more than the fingers on both hands to enumerate all of the ,european originals1 from ,dutch ,komynkaas through ,danish ,king ,christian ,,ix and ,norwegian ,kuminost1 ,italian ,freisa1 ,pomeranian ,rinnen and ,belgian ,leyden1 to ,pennsylvania ,pot4 ,cardiga1 ,queijo da ,portugal ,hard2 sheep2 oily2 mild flavor4 ,named from cardo1 cardoon in ,english1 a kind of thistle used as a vegetable rennet in making several other cheeses1 such as ,french ,caillebottes curdled with chardonnette1 wild artichoke seed4 ,only classical ,greek sheep cheeses like ,casera can compare with the superb ones from the ,portuguese mountain districts4 ,they are lusciously oily1 but never rancidly so4 ,carlsbad ,bohemia ,semihard2 sheep2 white2 slightly salted2 expensive4 ,carr ,affin ,france ,soft1 delicate1 in small square forms2 similar to ,petit ,carr and ,ancien ,imprial 7see74 ,carr de l',est ,france ,similar to ,camembert1 and imitated in the ,u4,s4,a4 ,cascaval ,penir ,turkey ,cacciocavallo imitation consumed at home4 ,caseralla ,greece ,semisoft2 sheep2 mellow2 creamy4 ,casere ,greece ,hard2 sheep2 brittle2 gray and greasy4 ,but wonderful6 ,sour-sweet tongue tickle4 ,this classical though greasy ,grecian is imitated with goat milk instead of sheep in ,southern ,california4 ,cashera ,armenia and ,greece ,hard2 goat or cow's milk2 brittle2 sharp2 nutty4 ,similar to ,casere and high in quality4 ,cashera ,turkey ,semihard2 sheep4 ,casher ,penner see ,kasher4 ,cashkavallo ,syria ,mellow but sharp imitation of the ubiquitous ,italian ,cacciocavallo4 ,casigiolu1 ,panedda1 ,pera di vacca ,sardinia ,plastic-curd cheese1 made by the ,caciocavallo method4 ,caskcaval or ,kaschcavallo see ,feta4 ,caspian ,caucasus ,semihard4 ,sheep or cow1 milked directly into cone-shaped cloth bag to speed the making4 ,tastes tangy1 sharp and biting4 ,cassaro ,italy ,locally consumed1 seldom exported4 ,castelmagno ,italy ,blue-mold1 ,gorgonzola type4 ,castelo ,branco1 ,white ,castle ,portugal ,semisoft2 goat or goat and sheep2 fermented4 ,similar to ,serra da ,estrella 7see74 ,castillon1 or ,fromage de ,gascony ,france ,fresh cream cheese4 ,castle1 ,schlosskse ,north ,austria ,limburger type4 ,catanzaro ,italy ,consumed locally1 seldom exported4 ,cat's ,head see ,katzenkopf4 ,celery ,norway ,flavored mildly with celery seeds1 instead of the usual caraway4 ,cendre1 la ,france--,orlanais1 ,blois ,aube ,hard2 sheep2 round and flat4 ,other ,cendres are ,champenois or ,ricey1 ,brie1 d',aizy and ,olivet ,cendr d',aizy ,burgundy1 ,france ,available all year4 ,see la ,cendre4 ,cendr de la ,brie ,ile-de-,france1 ,france ,fall and winter ,brie cured under the ashes1 season ,september to ,may4 ,cendr ,champenois or ,cendr des ,riceys ,aube ,marne1 ,france ,made and eaten from ,september to ,june1 and ripened under the ashes4 ,cendr ,olivet see ,olivet4 ,cenis see ,mont ,cenis4 ,certoso ,stracchino ,italy1 near ,milan ,a variety of ,stracchino named after the ,carthusian friars who have made it for donkey's years4 ,it is milder and softer and creamier than the ,taleggio because it's made of cow instead of goat milk1 but it has less distinction for the same reason4 ,ceva ,italy ,soft veteran of ,roman times named from its town near ,turin4 ,chabichou ,poitou1 ,france ,soft2 goat2 fresh2 sweet and tasty4 ,a vintage cheese of the months from ,april to ,december1 since such cheeses don't last long enough to be vintaged like wine by the year4 ,chaingy ,orlans1 ,france ,season ,september to ,june4 ,cham ,switzerland ,one of those eminent ,emmentalers from ,cham1 the home town of ,mister ,pfister 7see ,pfister74 ,chamois milk ,aristotle said that the most savorous cheese came from the chamois4 ,this small goatlike antelope feeds on wild mountain herbs not available to lumbering cows1 less agile sheep or domesticated mountain goats1 so it gives1 in small quantity but high quality1 the richest1 most flavorsome of milk4 ,champenois or ,fromage des ,riceys ,aube ,marne1 ,france ,season from ,september to ,june4 ,the same as ,cendr ,champenois and des ,riceys4 ,champolon de ,queyras ,hautes-,alpes1 ,france4 ,hard2 skim-milker4 ,chantelle ,u4,s4,a4 ,natural ,port du ,salut type described as zesty by some of the best purveyors of domestic cheeses4 ,it has a sharp taste and little odor1 perhaps to fill the demand for a married man's ,limburger4 ,chantilly see ,habl4 ,chaource ,champagne1 ,france ,soft1 nice to nibble with the bottled product of this same high-living ,champagne ,province4 ,a kind of ,camembert4 ,chapelle ,france ,soft4 ,charmey ,fine ,switzerland ,gruyre type4 ,chaschol1 or ,chaschosis ,canton of ,grisons1 ,switzerland ,hard2 skim2 small wheels1 eighteen to twenty-two inches in diameter by three to four inches high1 weight twenty-two to forty pounds4 ,chasteaux see ,petits ,fromages4 ,chateauroux see ,fromage de ,chvre4 ,chaumont ,champagne1 ,france ,season ,november to ,may4 ,chavignol see ,crottin4 ,chechaluk ,armenia ,soft2 pot2 flaky2 creamy4 ,cheddar see ,chapter #c4 ,cheese bread ,russia and ,u4,s4,a4 ,for centuries ,russia has excelled in making a salubrious cheese bread called ,notruschki and the cheese that flavors it is ,tworog4 7,see both47 ,only recently ,schrafft's in ,new ,york put out a yellow1 soft and toothsome cheese bread that has become very popular for toasting4 ,it takes heat to bring out its full cheesy savor4 ,good when overlaid with cheese butter of contrasting piquance1 say one mixed with ,sapsago4 ,cheese butter ,equal parts of creamed butter and finely grated or soft cheese and mixtures thereof4 ,the imported but still cheap green ,sapsago is not to be forgotten when mixing your own cheese butter4 ,cheese food ,u4,s4,a4 ,any mixtures of various lots of cheese and other solids derived from milk with emulsifying agents1 coloring matter1 seasonings1 condiments1 relishes and water1 heated or not1 into a homogeneous mass4 7,a long and kind word for a homely1 tasteless1 heterogeneous mess47 ,from an advertisement4 ,cheese hoppers see ,hoppers4 ,cheese mites see ,mites4 ,cheshire and ,cheshire imitations see with ,cheddar in ,chapter #c4 ,cheshire-,stilton ,england ,in making this combination of ,cheshire and ,stilton1 the blue mold peculiar to ,stilton is introduced in the usual ,cheshire process by keeping out each day a little of the curd and mixing it with that in which the mold is growing well4 ,the result is the ,cheshire in size and shape and general characteristics but with the blue veins of ,stilton1 making it really a ,blue ,cheddar4 ,another combination is ,yorkshire-,stilton1 and quite as distinguished4 ,chester ,england ,another name for ,cheshire1 used in ,france where formerly some was imported to make the visiting ,britishers feel at home4 ,chevalier ,france ,curds sweetened with sugar4 ,chevlle ,u4,s4,a4 ,a processed ,wisconsin4 ,chvre see ,fromages4 ,chvre de ,chateauroux see ,fromages4 ,chvre petit see ,petts ,fromages4 ,chvre1 ,tome de see ,tome4 ,chevretin ,savoy1 ,france ,goat2 small and square4 ,named after the mammy nanny1 as so many are4 ,chevrets1 ,ponta ,st4 ,rmy ,bresse ,franche-,comt1 ,france ,dry and semi-dry2 crumbly2 goat2 small squares2 lightly salted4 ,season ,december to ,april4 ,such small goat cheeses are named in the plural in ,france4 ,chevretons du ,beaujolais la crme1 les ,lyonnais1 ,france ,small goat-milkers served with cream4 ,this is a fair sample of the railroad names some ,french cheeses stagger under4 ,chevrotins ,savoy1 ,france ,soft1 dried goat milk2 white2 small2 tangy and semi-tangy4 ,made and eaten from ,march to ,december4 ,chhana ,asia ,all we know is that this is made of the whole milk of cows1 soured1 and it is not as unusual as the double h in its name4 ,chiavari ,italy ,there are two different kinds named for the ,chiavari region1 and both are hard3 ,i4 ,sour cow's milk1 also known as ,cacio ,romano4 ,,ii4 ,sweet whole milker1 similar to ,corsican ,broccio4 ,chiavari1 the historic little port between ,genoa and ,pisa1 is more noted as the birthplace of the barbaric chivaree razzing of newlyweds with its raucous serenade of dishpans1 sour-note bugling and such4 ,chives cream cheese ,of the world's many fine fresh cheeses further freshened with chives1 there's ,belgian ,herv and ,french ,claqueret 7with onion added74 7,see both47 ,for our taste it's best when the chives are added at home1 as it's done in ,germany1 in person at the table or just before4 ,christalinna ,canton ,graubnden1 ,switzerland ,hard2 smooth2 sharp2 tangy4 ,christian ,,ix ,denmark ,a distinguished spiced cheese4 ,ciclo ,italy ,soft1 small cream cheese4 ,cierp de ,luchon ,france ,made from ,november to ,may in the ,comt de ,foix1 where it has the distinction of being the only local product worth listing with ,france's three hundred notables4 ,citeaux ,burgundy1 ,france ,trappist ,port-,salut4 ,clabber cheese ,england ,simply cottage cheese left in a cool place until it grows soft and automatically changes its name from cottage to clabber4 ,clairvaux ,france ,formerly made in a ,benedictine monastery of that name4 ,claqueret1 le ,lyonnais1 ,france ,fresh cream whipped with chives1 chopped fine with onions4 ,see ,chives4 ,clrimbert see ,alpin4 ,cleves ,france ,french imitation of the ,german imitation of a ,holland-,dutch original4 ,cloves see ,nagelkse4 ,club1 ,potted ,club1 ,snappy1 ,cold-pack and ,comminuted cheese ,u4,s4,a4 and ,canada ,probably ,mc,laren's ,imperial ,club in pots was first to be called club1 but others credit club to the ,u4,s4 ,in any case ,mc,laren's was bought by an ,american company and is now all-,american4 ,today there are many clubs that may sound swanky but taste very ordinary1 if at all4 ,they are made of finely ground aged1 sharp ,cheddar mixed with condiments1 liquors1 olives1 pimientos1 etc41 and mostly carry come-on names to make the customers think they are getting something from ,olde ,england or some aristocratic private club4 ,all are described as tangy4 ,originally butter went into the better clubs which were sold in small porcelain jars1 but in these process days they are wrapped in smaller tin foil and wax-paper packets and called snappy4 ,cocktail ,cheeses ,recommended from stock by ,phil ,alpert's ,cheeses of all ,nations stores3 ,argentine aged ,gruyre ,canadian d',oka ,french ,bleu ,brie ,camembert ,fontainebleu ,pont l',evque ,port du ,salut ,roblochon ,roquefort ,grecian ,feta ,hungarian ,brinza ,polish ,warshawski ,syr ,rumanian ,kaskaval ,swiss ,schweizerkse ,american ,cheddar in brandy ,hopi ,indian ,coeur la ,crme ,burgundy1 ,france ,this becomes ,fromage la ,crme ,,ii 7see7 when served with sugar1 and it is also called a heart of cream after being molded into that romantic shape in a wicker or willow-twig basket4 ,coeurs d',arras ,artois1 ,france ,these hearts of ,arras are soft1 smooth1 mellow1 caressingly rich with the cream of ,arras4 ,coffee-flavored cheese ,just as the ,dutch captivated coffee lovers all over the world with their coffee-flavored candies1 ,haagische ,hopjes1 so the ,french with ,jonche cheese and ,italians with ,ricotta satisfy the universal craving by putting coffee in for flavor4 ,coimbra ,portugal ,goat or cow2 semihard2 firm2 round2 salty2 sharp4 ,not only one of those college-educated cheeses but a postgraduate one1 bearing the honored name of ,portugal's ancient academic center4 ,colby ,u4,s4,a4 ,similar to ,cheddar1 but of softer body and more open texture4 ,contains more moisture1 and doesn't keep as well as ,cheddar4 ,college-educated ,besides ,coimbra several countries have cheeses brought out by their colleges4 ,even ,brazil has one in ,minas ,geraes and ,transylvania another called ,kolos-,monostor1 while our agricultural colleges in every big cheese state from ,california through ,ames in ,iowa1 ,madison in ,wisconsin1 all across the continent to ,cornell in ,new ,york1 vie with one another in turning out diploma-ed ,american ,cheddars and such of high degree4 ,it is largely to the agricultural colleges that we owe the steady improvement in both quality and number of foreign imitations since the ,university of ,wisconsin broke the curds early in this century by importing ,swiss professors to teach the high art of ,emmentaler4 ,colwick see ,slipcote4 ,combe-air ,france ,small2 similar to ,italian ,stracchino in everything but size4 ,commission ,holland ,hard2 ball-shaped like ,edam and resembling it except being darker in color and packed in a ball weighing about twice as much1 around eight pounds4 ,it is made in the province of ,north ,holland and in ,friesland4 ,it is often preferred to ,edam for size and nutty flavor4 ,compigne ,france ,soft ,comt see ,gruyre4 ,conches ,france ,emmentaler type4 ,condrieu1 ,rigotte de la ,rhone ,valley below ,lyons1 ,france ,semihard2 goat2 small2 smooth2 creamy2 mellow2 tasty4 ,a cheese of cheeses for epicures1 only made from ,may to ,november when pasturage is rich4 ,confits au ,marc de ,bourgogne see ,epoisses4 ,confits au ,vin ,blanc see ,epoisses4 ,cooked1 or ,pennsylvania pot ,u4,s4,a4 ,named from cooking sour clabbered curd to the melting point4 ,when cool it is allowed to stand three or four days until it is colored through4 ,then it is cooked again with salt1 milk1 and usually caraway4 ,it is stirred until it's as thick as molasses and strings from a spoon4 ,it is then put into pots or molds1 whose shape it retains when turned out4 ,all cooked cheese is apt to be tasteless unless some of the milk flavor cooked out is put back in1 as wheat germ is now returned to white bread4 ,almost every country has a cooked cheese all its own1 with or without caraway1 such as the following3 ,belgium--,kochtounkse ,germany--,kochkse1 ,topfen ,luxembourg--,kochenkse ,france--,fromage ,ouit ,le ,p',teux ,sardinia--,pannedas1 ,freisa ,coon see ,chapter #d4 ,cornhusker ,u4,s4,a4 ,a ,nebraska product similar to ,cheddar and ,colby1 but with softer body and more moisture4 ,cornimont ,vosges1 ,france ,a splendid ,french version of ,alsatian ,mnster spiked with caraway1 in flattish cylinders with mahogany-red coating4 ,it is similar to ,grom and the harvest cheese of ,grardmer in the same lush ,vosges ,valley4 ,corse1 ,roquefort de ,corsica1 ,france ,corsican imitation of the real ,roquefort1 and not nearly so good1 of course4 ,cossack ,caucasus ,cow or sheep4 ,there are two varieties3 ,i4 ,soft1 cured in brine and still soft and mild after two months in the salt bath4 ,,ii4 ,semihard and very sharp after aging in brine for a year or more4 ,cotherstone ,yorkshire1 ,england ,also known as ,yorkshire-,stilton1 and ,wensleydale ,no4 ,i4 7,see both47 ,cotrone1 ,cotronese see ,pecorino4 ,cotta see ,pasta4 ,cottage cheese ,made in all countries where any sort of milk is obtainable4 ,in ,america it's also called pot1 ,dutch1 and smearcase4 ,the ,english1 who like playful names for homely dishes1 call cottage cheese smearcase from the ,german ,schmierkse4 ,it is also called ,glumse in ,deutschland1 and1 together with cream1 formed the basis of all of our fine ,pennsylvania ,dutch cuisine4 ,cottenham or ,double ,cottenham ,english ,midlands ,semihard2 double cream2 blue mold4 ,similar to ,stilton but creamier and richer1 and made in flatter and broader forms4 ,cottslowe ,cotswold1 ,england ,a brand of cream cheese named for its home in ,cotswold1 ,gloucester4 ,although soft1 it tastes like hard ,cheddar4 ,coulommiers ,frais1 or ,petit-,moule ,ile-de-,france1 ,france ,fresh cream similar to ,petit ,suisse4 7,see47 ,coulommiers1 le1 or ,brie de ,coulommiers ,france ,also called ,petit-moule1 from its small form4 ,this genuine ,brie is a pocket edition1 no larger than a ,camembert1 standing only one inch high and measuring five or six inches across4 ,it is made near ,paris and is a great favorite from the autumn and winter months1 when it is made1 on until ,may4 ,the making starts in ,october1 a month earlier than most ,brie1 and it is off the market by ,july1 so it's seldom tasted by the avalanche of ,american summer tourists4 ,cow cheese ,sounds redundant1 and is used mostly in ,germany1 where an identifying word is added1 such as ,berliner ,kuhkse and ,alt ,kuhkse3 old cow cheese4 ,cream cheese ,international ,england1 ,france and ,america go for it heavily4 ,english cream begins with ,devonshire1 the world-famous1 thick fresh cream that is sold cool in earthenware pots and makes fresh berries--especially the small wild strawberries of rural ,england--taste out of this world4 ,it is also drained on straw mats and formed into fresh hardened cheeses in small molds4 7,see ,devonshire cream47 ,among regional specialties are the following1 named from their place of origin or commercial brands3 ,cambridge ,cottslowe ,cornwall ,farm ,vale ,guilford ,homer's ,italian ,lincoln ,new ,forest ,rush 7from being made on rush or straw mats--see ,rush7 ,st4 ,ivel 7distinguished for being made with acidophilus bacteria7 ,scotch ,caledonian ,slipcote 7famous in the eighteenth century7 ,victoria ,york ,crme ,chantilly see ,habl4 ,crme de ,gien see ,fromage4 ,crme de ,gruyre ,franche-,comt ,france ,soft ,gruyre cream cheese1 arrives in ,america in perfect condition in tin foil packets4 ,expensive but worth it4 ,crme des ,vosges ,alsace1 ,france ,soft cream4 ,season ,october to ,april4 ,crme ,double see ,double-,crme4 ,crme1 ,fromage la see ,fromage4 ,crme1 ,fromage ,blanc la see ,fromage ,blanc4 ,crme ,st ,gervais see ,pots de ,crme ,st ,gervais4 ,crmet ,nantais ,lower ,loire1 ,france ,soft fresh cream of ,nantes4 ,crmets1 les ,anjou1 ,france ,a fresh cream equal to ,english ,devonshire1 served more as a dessert than a dessert cheese4 ,the cream is whipped stiff with egg whites1 drained and eaten with more fresh cream1 sprinkled with vanilla and sugar4 ,cremini ,italy ,soft1 small cream cheese from ,cremona1 the violin town4 ,and by the way1 art-loving ,italians make ornamental cheeses in the form of musical instruments1 statues1 still life groups and everything4 ,creole ,louisiana1 ,u4,s4,a4 ,soft1 rich1 unripened cottage cheese type1 made by mixing cottage-type curd and rich cream4 ,crescenza1 ,carsenza1 ,stracchino ,crescenza1 ,crescenza ,lombardi ,lombardy1 ,italy ,uncooked2 soft2 creamy2 mildly sweet2 fast-ripening2 yellowish2 whole milk4 ,made from ,september to ,april4 ,creuse ,creuse1 ,france ,a two-in-one farm cheese of skimmed milk1 resulting from two different ways of ripening1 after the cheese has been removed from perforated earthen molds seven inches in diameter and five or six inches high1 where it has drained for several days3 ,i4 ,it is salted and turned frequently until very dry and hard4 ,,ii4 ,it is ripened by placing in tightly closed mold1 lined with straw4 ,this softens1 flavors1 and turns it golden-yellow4 7,see ,hay or ,fromage de ,foin47 ,creusois1 or ,guret ,limousin1 ,france ,season1 ,october to ,june4 ,croissant ,demi-sel ,france ,soft1 double cream1 semisalty4 ,all year4 ,crottin de ,chavignol ,berry1 ,france ,semihard2 goat's milk2 small2 lightly salted2 mellow4 ,in season ,april to ,december4 ,the name is not exactly complimentary4 ,crowdie1 or ,cruddy butter ,scotland ,named from the combination of fresh sweet milk curds pressed together with fresh butter4 ,a popular breakfast food in ,inverness and the ,ross ,shires4 ,when kept for months it develops a high flavor4 ,a similar curd and butter is made by ,arabs and stored in vats1 the same as in ,india1 the land of ghee1 where there's no refrigeration4 ,crying ,kebbuck ,f4 ,marion ,mac,neill1 in ,the ,scots ,kitchen says that this was the name of a cheese that used to be part of the ,kimmers feast at a lying-in4 ,cuajada see ,venezuela4 ,cubjac see ,cajassou4 ,cuit see ,fromage ,cuit4 ,cumin1 ,mnster au see ,mnster4 ,cup see ,koppen4 ,curd see ,granular curd1 ,sweet curd and ,york curd4 ,curds and butter ,arabia ,fresh sweet milk curd and fresh butter are pressed together as in making ,crowdie or ,cruddy butter in ,scotland4 ,the ,arabs put this strong mixture away in vats to get it even stronger than ,east ,indian ghee4 ,cur1 ,fromage de see ,nantais4 ,d ,daisies1 fresh ,a popular type and packaging of mild ,cheddar1 originally ,english4 ,known as an all-around cheese1 to eat raw1 cook1 let ripen1 and use for seasoning4 ,dalmatian ,austria ,hard ewe's-milker4 ,dambo ,denmark ,semihard and nutty4 ,damen1 or ,glory of the ,mountains 7,gloires des ,montagnes7 ,hungary ,soft1 uncured1 mild ladies' cheese1 as its name asserts4 ,popular ,alpine snack in ,viennese cafs with coffee gossip in the afternoon4 ,danish ,blue ,denmark ,semihard1 rich1 blue-veined1 piquant1 delicate1 excellent imitation of ,roquefort4 ,sometimes called ,danish ,roquefort1 and because it is exported around the world it is ,denmark's best-known cheese4 ,although it sells for #bj to #cj less than the international triumvirate of ,blues1 ,roquefort1 ,stilton and ,gorgonzola1 it rivals them and definitely leads lesser ,blues4 ,danish ,export ,denmark ,skim milk and buttermilk4 ,round and flat1 mild and mellow4 ,a fine cheese1 as many ,danish exports are4 ,dansk ,schweizerost ,denmark ,danish ,swiss cheese1 imitation ,emmentaler1 but with small holes4 ,nutty1 sweet dessert or picnic cheese1 as ,swiss is often called4 ,danzig ,poland ,a pleasant cheese to accompany a glass of the great liqueur1 ,goldwasser1 ,eau de ,vie de ,danzig1 from the same celebrated city4 ,darling ,u4,s4,a4 ,one of the finest ,vermont ,cheddars1 handled for years by one of ,america's finest fancy food suppliers1 ,s4,s4 ,pierce of ,boston4 ,dauphin ,flanders1 ,france ,season1 ,november to ,may4 d',aurigny1 ,fromage see ,alderney4 ,daventry ,england ,a ,stilton type1 white1 small1 round1 flat and very rich1 with blue veins of a darker green4 ,decize ,nivernaise1 ,france ,in season all year4 ,soft1 creamy1 mellow1 resembles ,brie4 de ,foin1 ,fromage see ,hay4 de ,fontine ,spain ,crumbly1 sharp1 nutty4 de ,gascony1 ,fromage see ,castillon4 de ,grardmer see ,rcollet4 ,delft ,holland ,about the same as ,leyden4 7,see47 ,dlicieux ,the brand name of a truly delicious ,brie4 ,delikat ,u4,s4,a4 ,a mellow breakfast spread1 on the style of the ,german ,frhstck original4 7,see47 de ,lile1 ,boule ,french name for ,belgian ,oude ,kaas4 ,demi-tuve ,half-size tuve4 7,see47 ,demi ,petit ,suisse ,the name for an extra small ,petit ,suisse to distinguish it from the ,gros4 ,demi-,sel ,normandy1 ,france ,soft1 whole1 creamy1 lightly salted1 resembles ,gournay but slightly saltier2 also like ,u4,s4 cream cheese1 but softer and creamier4 ,demi-,sel1 ,croissant see ,croissant ,demi-,sel4 ,derby1 or ,derbyshire ,england ,hard2 shape like ,austrian ,nagelkassa and the size of ,cheshire though sometimes smaller4 ,dry1 large1 flat1 round1 flaky1 sharp and tangy4 ,a factory cheese said to be identical with ,double ,gloucester and similar to ,warwickshire1 ,wiltshire and ,leicester4 ,the experts pronounce it a somewhat inferior ,cheshire1 but deficient in its quality and the flavor of ,cheddar4 ,so it's unlikely to win in any cheese derby in spite of its name4 ,devonshire cream and cheese ,england ,devonshire cream is world famous for its thickness and richness4 ,superb with wild strawberries2 almost a cream cheese by itself4 ,devonshire cream is made into a luscious cheese ripened on straw1 which gives it a special flavor1 such as that of ,french ,foin or ,hay cheese4 ,dolce ,verde ,italy ,this creamy blue-vein variety is named ,sweet ,green1 because cheesemongers are color-blind when it comes to the blue-greens and the green-blues4 ,domaci ,beli ,sir ,yugoslavia ,sir is not a title but the word for cheese4 ,this is a typical ewe's-milker cured in a fresh sheep skin4 ,domestic ,gruyre ,u4,s4,a4 ,an imitation of a cheese impossible to imitate4 ,domestic ,swiss ,u4,s4,a ,same as domestic ,gruyre1 maybe more so1 since it is made in ponderous #aej-to #bjj-pound wheels1 chiefly in ,wisconsin and ,ohio4 ,the trouble is there is no ,alpine pasturage and ,emmentaler ,valley in our country4 ,domiati ,egypt ,whole or partly skimmed cow's or buffalo's milk4 ,soft2 white2 no openings2 mild and salty when fresh and cleanly acid when cured4 ,it's called a pickled cheese and is very popular in the ,near ,east4 ,dorset1 ,double ,dorset1 ,blue ,dorset1 or ,blue ,vinny ,england ,blue mold type from ,dorsetshire2 crumbly1 sharp2 made in flat forms4 ,its manufacture has been traced back #aej years in the family of ,f4,e4 ,dare1 who says that in all probability it was made longer ago than that4 7,see ,blue ,vinny47 ,dotter ,nrnberg1 ,germany ,an entirely original cheese perfected by ,g4 ,leuchs in ,nrnberg4 ,he enriched skim milk with yolk of eggs and made the cheese in the usual way4 ,when well ripened it is splendid4 ,doubles ,the ,english name cheese made of whole milk double1 such as ,double ,cottenham1 ,double ,dorset1 ,double ,gloucester4 ,singles are cheeses from which some of the cream has been removed4 ,double-cream ,england ,similar to ,wensleydale4 ,double-crme ,france ,there are several of this name1 made in the summer when milk is richest in cream4 ,the full name is ,fromage la ,double-crme1 and ,pommel is one well known4 ,they are made throughout ,france in season and are much in demand4 ,dresdener ,bierkse ,germany ,a celebrated hand cheese made in ,dresden4 ,the typical soft1 skim milker1 strong with caraway and drunk dissolved in beer1 as well as merely eaten4 ,drinking cheeses ,not only ,dresdener1 but dozens of regional hand cheeses in ,germanic countries are melted in steins of beer or glasses of wine to make distinctive cheesed drinks for strong stomachs and noses4 ,this peps up the drinks in somewhat the same way as ale and beer are laced with pepper sauce in some parts4 ,dry ,germany ,from the drinking cheese just above to dry cheese is quite a leap4 ,this cheese1 known as ,sperrkse and ,trockenkse1 is made in the small dairies of the eastern part of the ,bavarian ,alps and in the ,tyrol4 ,it is an extremely simple product1 made for home consumption and only in the winter season1 when the milk cannot be profitably used for other purposes4 ,as soon as the milk is skimmed it is put into a large kettle which can be swung over a fire1 where it is kept warm until it is thoroughly thickened from souring4 ,it is then broken up and cooked quite firm4 ,a small quantity of salt and sometimes some caraway seed are added1 and the curd is put into forms of various sizes4 ,it is then placed in a drying room1 where it becomes very hard1 when it is ready for eating4 7,from ,u4,s4 ,department of ,agriculture ,bulletin ,no4 #fjh47 ,dubreala see ,brina4 ,duel ,austria ,soft2 skim milk2 hand type2 two by two by one-inch cube4 ,dunlop ,scotland ,one of the national cheeses of ,scotland1 but now far behind ,cheddar1 which it resembles1 although it is closer in texture and moister4 ,semihard2 white2 sharp2 buttery2 tangy and rich in flavor4 ,it is one of the toasting cheeses resembling ,lancashire1 too1 in form and weight4 ,made in ,ayr1 ,lanark and ,renfrew and sold in the markets of ,kilmarnock1 ,kirkcudbright and ,wigtown4 ,durak ,turkey ,mixed with butter2 mellow and smoky4 ,costs three dollars a pound4 ,duralag1 or ,bgug-,panir ,armenia ,sheep2 semisoft to brittle hard2 square2 sharp but mellow and tangy with herbs4 ,sometimes salty from lying in a brine bath from two days to two months4 ,durmar1 ,rarush see ,rarush4 ,dutch ,holland ,cream cheese of skim milk1 very perishable spread4 ,dutch cheese ,american vernacular for cottage or pot cheese4 ,dutch ,cream ,cheese ,england ,made in ,england although called ,dutch4 ,contains eggs1 and is therefore richer than ,dutch cream cheese in ,holland itself4 ,in ,america we call the original ,holland-kind ,dutch1 cottage1 pot1 and farmer4 ,dutch ,mill ,u4,s4,a4 ,a specialty of ,oakland1 ,california4 ,dutch ,red ,balls ,english name for ,edam4 ,e ,echourgnac1 ,trappe d' ,prigord1 ,france ,trappist monastery ,port-,salut made in ,limousin4 ,edam see ,chapter #c4 ,egg ,finland ,semihard4 ,one of the few cheeses made by adding eggs to the curds4 ,others are ,dutch ,cream ,cheese of ,england2 ,german ,dotter2 ,french ,fromage ,cuit 7cooked cheese71 and ,westphalian4 ,authorities agree that these should be labeled egg cheese so the buyers won't be fooled by their richness4 ,the ,finns age their eggs even as the ,chinese ripen their hundred-year-old eggs1 by burying them in grain1 as all ,scandinavians do1 and the ,scotch as well1 in the oat bin4 ,but none of them is left a century to ripen1 as eggs are said to be in ,china4 ,elbinger1 or ,elbing ,west ,prussia ,hard2 crumbly2 sharp4 ,made of whole milk except in winter when it is skimmed4 ,also known as ,werderkse and ,niederungskse4 ,ekiwani ,caucasus ,hard2 sheep2 white2 sharp2 salty with some of the brine it's bathed in4 ,elisavetpolen1 or ,eriwani ,caucasus ,hard2 sheep2 sweetish-sharp and slightly salty when fresh from the brine bath4 ,also called ,kasach 7,cossack71 ,tali1 ,kurini and ,karab in different locales4 ,elmo ,table ,italy ,soft1 mellow1 tasty4 ,emiliano ,italy ,hard2 flavor varies from mild to sharp4 ,parmesan type4 ,emmentaler ,switzerland ,there are so many1 many types of this celebrated ,swiss all around the world that we're not surprised to find ,lapland reindeer milk cheese listed as similar to ,emmentaler of the hardest variety4 7,see ,chapter #c1 also ,vacherin ,fondu47 ,en enveloppe ,french phrase of packaged cheese1 in the envelope4 ,similar to ,english packet and our process4 ,raw natural cheese the ,french refer to frankly as nu1 in the nude4 ,engadine ,graubnden1 ,switzerland ,semihard2 mild2 tangy-sweet4 ,english ,dairy ,england and ,u4,s4,a4 ,extra-hard1 crumbly and sharp4 ,resembles ,cheddar and has long been imitated in the ,states1 chiefly as a cooking cheese4 ,entrechaux1 le ,cachat d' see ,cachat4 ,epoisses1 ,fromage d' ,cte d',or1 ,upper ,burgundy1 ,france ,soft1 small cylinder with flattened end1 about five inches across4 ,the season is from ,november to ,july4 ,equally proud of their wine and cheese1 the ,burgundians marry white wine or marc to d',epoisses in making confits with that name4 ,erbo ,italy ,similar to ,gorgonzola4 ,the ,galvani cheesemakers of ,italy who put out both ,bel ,paese and ,taleggio also export ,erbo to our shores4 ,erce ,languedoc1 ,france ,soft1 smooth and sharp4 ,a winter cheese in season only from ,november to ,may4 ,eriwani see ,elisavetpolen4 ,ervy ,champagne1 ,france ,soft2 yellow rind2 smooth2 tangy2 piquant2 seven by two-and-a-half inches1 weight four pounds4 ,resembles ,camembert4 ,a washed cheese1 also known as ,fromage de ,troyes4 ,in season ,november to ,may4 ,essex ,u4,s4,a4 ,imitation of an extinct or at least dormant ,english type4 ,estrella see ,serra da ,estrella4 tuve and ,demi-tuve ,holland ,semihard2 smooth2 mellow4 ,in full size and demi 7half7 size4 ,in season all year4 ,evarglice ,yugoslavia ,sharp1 nutty flavor4 ,excelsior ,normandy1 ,france ,season all year4 ,f ,factory ,cheddar ,u4,s4,a4 ,very ,old ,factory ,cheddar is the trade name for well-aged sharp ,cheddar4 ,new ,factory is just that--mild1 young and tractable--too tractable1 in fact4 ,farm ,france ,known as ,ferme2 ,maigre 7thin72 ,fromage la ,pie 7nothing to do with apple pie72 and ,mou 7weak74 ,about the same as our cottage cheese4 ,farmer ,u4,s4,a4 ,this is curd only and is nowadays mixed with pepper1 lachs1 nuts1 fruits1 almost anything4 ,a very good base for your own fancy spread1 or season a slab to fancy and bake it like a hoe cake1 but in the oven4 ,farmhouse see ,herrgrdsost4 ,farm ,vale ,england ,cream cheese of ,somerset wrapped in tin foil and boxed in wedges1 eight to a box4 ,fat cheese see ,frontage ,gras and ,maile ,pener4 ,fenouil see ,tome de ,savoie4 ,ferme see ,farm4 ,feta see ,chapter #c4 ,feuille de ,dreux ,barn1 ,france ,november to ,may4 ,filled cheese ,england ,before our processed and food cheese era some scoundrels in the cheese business over there added animal fats and margarine to skimmed milk to make it pass as whole milk in making cheese4 ,such adulteration killed the flavor and quality1 and no doubt some of the customers4 ,luckily in ,america we put down this vicious counterfeiting with pure food laws4 ,but such foreign fats are still stuffed into the skimmed milk of many foreign cheeses4 ,to take the place of the natural butterfat the phony fats are whipped in violently and extra rennet is added to speed up coagulation4 ,fin de ,sicle ,normandy1 ,france ,although this is an all year cheese its name dates it back to the years at the close of the nineteenth century4 ,fiore di ,alpe ,italy ,hard2 sharp2 tangy4 ,romantically named ,flowers of the ,alps4 ,fiore ,sardo ,italy ,ewe's milk4 ,hard4 ,table cheese when immature2 a condiment when fully cured4 ,flandre1 ,tuile de ,france ,a kind of ,marolles4 ,fleur de ,deauville ,france ,a type of ,brie1 in season ,december to ,may4 ,fleur des ,alpes see ,bel ,paese and ,millefiori4 ,floedeost ,norway ,like ,gjedeost1 but not so rich because it's made of cow's milk4 ,fltost ,norway ,although the name translates ,cream ,cheese it is made of boiled whey4 ,similar to ,mysost1 but fatter4 ,flower ,england ,soft and fragrant with petals of roses1 violets1 marigolds and such1 delicately mixed in4 ,since the ,english are so fond of oriental teas scented with jasmine and other flowers1 perhaps they imported the idea of mixing petals with their cheese1 since there is no oriental cheese for them to import except bean curd4 ,fodder cheese ,a term for cheese made from fodder in seasons when there is no grass4 ,good fresh grass is the essence of all fine cheese1 so silo or barn-fed cows can't give the kind of milk it takes4 ,foggiano ,apulia1 ,italy ,a member of the big ,pecorino family because it's made of sheep's milk4 ,foin1 ,fromage de see ,hay4 ,fondu1 ,vacherin see ,vacherin ,fondu4 ,fontainebleau ,france ,named after its own royal commune4 ,soft2 fresh cream2 smooth2 mellow2 summer variety4 ,fontina ,val d',acosta1 ,italy ,soft2 goat2 creamy2 with a nutty flavor and delightful aroma4 ,fontine1 de ,franche-,comt1 ,france ,a favorite all-year product4 ,fontinelli ,italy ,semidry2 flaky2 nutty2 sharp4 ,fontini ,parma1 ,italy ,hard2 goat2 similar to ,swiss1 but harder and sharper4 ,from the same region as ,parmesan4 ,food cheese ,u4,s4,a4 ,an unattractive type of processed mixes1 presumably with some cheese content to flavor it4 ,forez1 also called d',ambert ,france ,the process of making this is said to be very crude1 and the ripening unusual4 ,the cheeses are cylindrical1 ten inches in diameter and six inches high4 ,they are ripened by placing them on the floor of the cellar1 covering with dirt1 and allowing water to trickle over them4 ,many are spoiled by the unusual growths of mold and bacteria4 ,the flavor of the best of these is said to resemble ,roquefort4 7,from ,bulletin ,no4 #fjh of the ,u4,s4 ,department of ,agriculture1 to which we are indebted for descriptions of hundreds of varieties in this alphabet47 ,formagelle ,northwest ,italy ,soft1 ripened specialty put up in half-pound packages4 ,formaggi di ,pasta ,filata ,italy ,a group of ,italian cheeses made by curdling milk with rennet1 warming and fermenting the curd1 heating it until it is plastic1 drawing it into ropes and then kneading and shaping while hot4 ,provolone1 ,caciocavallo and ,mozzarella are in this group4 ,formaggini1 and ,formaggini di ,lecco ,italy ,several small cheeses answer to this name1 of which ,lecco is typical4 ,a ,lombardy dessert cheese measuring #a-a_/d by two inches1 weighing two ounces4 ,it is eaten from the time it is fresh and sweet until it ripens to piquance4 ,sometimes made of cow and goat milk mixed1 with the addition of oil and vinegar1 as well as salt1 pepper1 sugar and cinnamon4 ,formaggio d',oro ,northwest ,italy ,hard1 sharp1 mountain-made4 ,formaggio ,duro 7,dry7 and ,formaggio ,tenero see ,nostrale4 ,fort see ,fromage ,fort4 ,fourme1 ,cantal1 and la ,tome ,auvergne1 ,france ,this is a big family in the rich cheese province of ,auvergne1 where many mountain varieties are baptized after their districts1 such as ,aubrac1 ,aurilla1 ,grand ,murol1 ,rche and ,salers4 7,see ,fourme d',ambert and ,cantal47 ,fourme de ,montebrison ,auvergne1 ,france ,this belongs to the ,fourme clan and is in season from ,november to ,may4 ,fourme de ,salers see ,cantal1 which it resembles so closely it is sometimes sold under that name4 ,fresa1 or ,pannedas ,sardinia1 ,italy ,a soft1 mild and sweet cooked cheese4 ,fribourg ,italy and ,switzerland ,hard2 cooked-curd1 ,swiss type very similar to ,spalen4 7,see7 ,frissche ,kaas1 ,fresh cheese ,holland ,dutch generic name for any soft1 fresh spring cheese1 although some is made in winter1 beginning in ,november4 ,friesian see ,west ,friesian4 ,fromage la ,creme ,france ,i4 ,sour milk drained and mixed with cream4 ,eaten with sugar4 ,that of ,gien is a noted produce1 and so is d',isigny4 ,,ii4 ,franche-,comt--fresh sheep milk melted with fresh thick cream1 whipped egg whites and sugar4 ,,iii4 ,morvan--homemade cottage cheese4 ,when milk has soured solid it is hung in cheesecloth in a cool place to drain1 then mixed with a little fresh milk and served with cream4 ,,iv4 ,when ,morvan or other type is put into a heart-shaped wicker basket for a mold1 and marketed in that1 it becomes ,coeur la ,crme1 heart of cream1 to be eaten with sugar4 ,fromage la ,pie see ,fromage ,blanc just below1 and ,farm ,fromage ,bavarois la ,vanille ,france ,dessert cheese sweetened and flavored with vanilla and named after ,bavaria where it probably originated4 ,fromage ,blanc ,france ,soft cream or cottage cheese1 called la ,pie1 too1 suggesting pie la mode2 also ,farm from the place it's made4 ,usually eaten with salt and pepper1 in summer only4 ,it is the ascetic version of ,fromage la ,crme1 usually eaten with salt and pepper and without cream or sugar1 except in the ,province of ,bresse where it is served with cream and called ,fromage ,blanc la ,crme4 ,every milky province has its own ,blanc4 ,in ,champagne it's made of fresh ewe milk4 ,in ,upper ,brittany it is named after ,nantes and also called ,fromage de ,cur4 ,other districts devoted to it are ,alsace-,lorraine1 ,auvergne1 ,languedoc1 and ,ile-de-,france4 ,fromage ,bleu see ,bleu d',auvergne4 ,fromage ,cuit 7cooked cheese7 ,thionville1 ,lorraine1 ,france ,although a specialty of ,lorraine1 this cooked cheese is produced in many places4 ,first it is made with fresh whole cow milk1 then pressed and potted4 ,after maturing a while it is de-potted1 mixed with milk and egg yolk1 re-cooked and re-potted4 ,fromage d',aurigny see ,alderney4 ,fromage de ,bayonne ,bayonne1 ,france ,made with ewe's milk4 ,fromage de ,bite ,doubs1 ,france ,soft1 mountain-made1 in the fall only4 ,resembles ,pont l',evque4 ,fromage de ,bourgogne see ,burgundy4 ,fromage de ,chvre de ,chateauroux ,berry1 ,france ,a seasonal goat cheese4 ,fromage de ,cur see ,nantais4 ,fromage de ,fontenay-le ,comt ,poitou1 ,france ,half goat and half cow milk4 ,fromage de ,gascony see ,castillon4 ,fromage de ,pau see ,la ,fonce4 ,fromage de ,st4 ,rmy see ,chevrets4 ,fromage de ,serac ,savoy1 ,france ,half and half1 cow and goat1 from ,serac des ,allues4 ,fromage de ,troyes ,france ,two cheeses have this name4 7,see ,barberry and ,ervy47 ,fromage de ,vache ,another name for ,autun4 ,fromage de ,monsieur ,fromage ,normandy1 ,france ,this ,cheese of ,mr4 ,cheese is as exceptional as its name4 ,its season runs from ,november to ,june4 ,it comes wrapped in a green leaf1 maybe from a grape vine1 suggesting what to drink with it4 ,it is semidry1 mildly snappy with a piquant pungence all its own4 ,the playful name suggests the celebrated dish1 ,poulette de ,madame ,poulet1 ,chick of ,mrs4 ,chicken4 ,fromage ,fort ,france ,several cooked cheeses are named ,fort 7strong7 chiefly in the department of ,aisne4 ,well-drained curd is melted1 poured into a cloth and pressed1 then buried in dry ashes to remove any whey left4 ,after being fermented eight to ten days it is grated1 mixed with butter1 salt1 pepper1 wine1 juniper berries1 butter and other things1 before fermenting some more4 ,similar extra-strong cheeses are the one in ,lorraine called ,fondue and ,fromagre of eastern ,france1 classed as the strongest cheeses in all ,france4 ,fort ,no4 ,i3 ,that of ,flanders1 potted with juniper berries1 as the gin of this section is flavored1 plus pepper1 salt and white wine4 ,fort ,no4 ,,ii3 ,that from ,franche-,comt ,small dry goat cheeses pounded and potted with thyme1 tarragon1 leeks1 pepper and brandy4 7,see ,hazebrook47 ,fort ,no4 ,,iii3 ,from ,provence1 also called ,cachat d',entrechaux4 ,in production from ,may to ,november4 ,semihard1 sheep milk1 mixed with brandy1 white wine1 strong herbs and seasonings and well marinated4 ,fromage ,gras 7fat cheese7 ,savoy1 ,france ,soft1 round1 fat ball called tte de mort1 death's head4 ,winter ,brie is also called ,gras but there is no relation4 ,this macabre name incited ,victor ,meusy to these lines3 ,les gens l'humeur morose ,prennent la ,tte-de-,mort4 ,people of a morose disposition ,take the ,death's ,head4 ,fromage ,mou ,any soft cheese4 ,fromage ,piquant see ,remoudon4 ,fromagre see ,canquillote4 ,fromages de ,chvre ,orlanais1 ,france ,small1 dried goat-milkers4 ,frhstck ,also known as breakfast and lunch cheese4 ,small rounds two-and-a-half to three inches in diameter4 ,limburger type4 ,cheeses on which many ,germans and ,americans break their fast4 ,ftinoporino ,macedonia1 ,greece ,sheep's-milker similar to ,brinza4 ,g ,gaisksli ,germany and ,switzerland ,a general name for goat's milk cheese4 ,usually a small cylinder three inches in diameter and an inch-and-a-half thick1 weighing up to a half pound4 ,in making1 the curds are set on a straw mat in molds1 for the whey to run away4 ,they are salted and turned after two days to salt the other side4 ,they ripen in three weeks with a very pleasing flavor4 ,gammelost ,norway ,hard1 golden-brown1 sour-milker4 ,after being pressed it is turned daily for fourteen days and then packed in a chest with wet straw4 ,so far as we are concerned it can stay there4 ,the color all the way through is tobacco-brown and the taste1 too4 ,it has been compared to medicine1 chewing tobacco1 petrified ,limburger1 and worse4 ,in his ,encyclopedia of ,food ,artemas ,ward says that in ,gammelost the ferments absorb so much of the curd that in consequence1 instead of eating cheese flavored by fungi1 one is practically eating fungi flavored with cheese4 ,garda ,italy ,soft1 creamy1 fermented4 ,a truly fine product made in the resort town on ,gardasee where d',annunzio retired4 ,it is one of those luscious little ones exported in tin foil to ,america1 and edible1 including the moldy crust that could hardly be called a rind4 ,garden ,u4,s4,a4 ,cream cheese with some greens or vegetables mixed in4 ,garlic ,u4,s4,a4 ,a processed ,cheddar type flavored with garlic4 ,garlic-onion ,link ,u4,s4,a4 ,a strong processed ,cheddar put up to look like links of sausage1 nobody knows why4 ,gascony1 ,fromage de see ,castillon4 ,gautrias ,mayenne1 ,france ,soft1 cylinder weighing about five pounds and resembling ,port-,salut4 ,gavot ,hautes-,alpes1 ,france ,a good ,alpine cheese whether made of sheep1 goat or cow milk4 ,geheimrath ,netherlands ,a factory cheese turned out in small quantities4 ,the color is deep yellow and it resembles a ,baby ,gouda in every way1 down to the weight ,grardmer1 de see ,rcollet ,german-,american adopted types ,bierkse ,delikat ,grinnen ,hand ,harzkse ,kmmelkse ,koppen ,lager ,liederkranz ,mein ,kaese ,mnster ,old ,heidelberg ,schafkse 7sheep7 ,silesian ,stein ,tilsit ,weisslack 7piquant like ,bavarian ,allguer7 ,grom1 la ,vosges1 ,france ,semihard3 cylinders up to eleven pounds2 brick-red rind2 like ,mnster1 but larger4 ,strong1 fragrant and flavorsome1 sometimes with aniseed4 ,it stands high at home1 where it is in season from ,october to ,april4 ,gervais ,ile-de-,france1 ,france ,cream cheese like ,neufchtel1 long made by ,maison ,gervais1 near ,paris4 ,sold in tiny tin-foil squares not much larger than old-time yeast4 ,like ,petit ,suisse1 it makes a perfect luncheon dessert with honey4 ,gesundheitkse1 ,holsteiner see ,holstein ,health4 ,getmesost ,sweden ,soft2 goat2 whey2 sweet4 ,gex ,pays de ,gex1 ,france ,semihard2 skim milk2 blue-veined4 ,a little ,roquefort in season from ,november to ,may4 ,gex ,marbr ,france ,a very special type marbled with rich milks of cow1 goat and sheep1 mixed4 ,a full-flavored ambassador of the big international ,blues family1 that are green in spite of their name4 ,gien see ,fromage la ,crme4 ,gislev ,scandinavia ,hard2 mild1 made from skimmed cow's milk4 ,gjetost ,norway ,a traditional chocolate-colored companion piece to ,gammelost1 but made with goat's milk4 ,glavis ,switzerland ,the brand name of a cone of ,sapsago4 7,see47 ,glattkse1 or ,gelbkse ,germany ,smooth cheese or yellow cheese4 ,a classification of sour-milkers that includes ,olmtzer ,quargel4 ,cloire des ,montagnes see ,damen4 ,gloucester ,gloucestershire1 ,england ,there are two types3 ,i4 ,double1 the better of the two ,gloucesters1 is eaten only after six months of ripening4 ,it has a pronounced1 but mellow1 delicacy of flavor444the tiniest morsel being pregnant with savour4 ,to measure its refinement1 it can undergo the same comparison as that we apply to vintage wines4 ,begin with a small piece of ,red ,cheshire4 ,if you then pass to a morsel of ,double ,gloucester1 you will find that the praises accorded to the latter have been no whit exaggerated4 ,a ,concise ,encyclopedia of ,gastronomy1 by ,andr ,l4 ,simon4 ,,ii4 ,single4 ,by way of comparison1 the spring and summer ,single ,gloucester ripens in two months and is not as big as its large grindstone brother4 ,and neither is it glorified ,cheshire4 ,it is mild and as different in qualify of flavour as a young and crisp wine is from an old vintage4 ,glumse ,west ,prussia1 ,germany ,a common1 undistinguished cottage cheese4 ,glux ,nivernais1 ,france ,season1 all year4 ,goat ,france ,a frank and fair name for a semihard1 brittle mouthful of flavor4 ,every country has its goat specialties4 ,in ,norway the milk is boiled dry1 then fresh milk or cream added4 ,in ,czechoslovakia the peasants smoke the cheese up the kitchen chimney4 ,no matter how you slice it1 goat cheese is always notable or noble4 ,gold-,n-,rich ,u4,s4,a4 ,golden in color and rich in taste4 ,bland1 as ,american taste demands4 ,like ,bel ,paese but not so full-flavored and a bit sweet4 ,a good and deservedly popular cheese none the less1 easily recognized by its red rind4 ,gomost ,norway ,usually made from cow's milk1 but sometimes from goat's4 ,milk is curdled with rennet and condensed by heating until it has a butter-like consistency4 7,see ,mysost47 ,gorgonzola ,italy ,besides the standard type exported to us 7,see ,chapter #c47 there is ,white ,gorgonzola1 little known outside ,italy where it is enjoyed by local caseophiles1 who like it put up in crocks with brandy1 too4 ,gouda see ,chapter #c4 ,gouda1 ,kosher ,holland ,the same semihard good ,gouda1 but made with kosher rennet4 ,it is a bit more mellow than most and1 like all kosher products1 is stamped by the ,jewish authorities who prepare it4 ,goya ,corrientes1 ,argentine ,hard1 dry1 ,italian type for grating4 ,like all fine ,argentine cheeses the milk of pedigreed herds fed on prime pampas grass distinguishes ,goya from lesser ,parmesan types1 even back in ,italy4 ,it is interesting that the nitrate in ,chilean soil makes their wines the best in ,america1 and the richness of ,argentine milk does the same for their cheeses1 most of which are ,italian imitations and some of which excel the originals4 ,gournay ,seine1 ,france ,soft1 similar to ,demi-sel1 comes in round and flat forms about #a_/d pound in weight4 ,those shaped like ,bondons resemble corks about #c_/d of an inch thick and four inches long4 ,grana ,italy ,another name for ,parmesan4 ,from grains1 the size of big shot1 that the curd is cut into4 ,grana ,lombardo ,lombardy ,the same hard type for grating1 named after its origin in ,lombardy4 ,grana ,reggiano ,reggio1 ,italy ,a brand of ,parmesan type made near ,reggio and widely imitated1 not only in ,lombardy and ,mantua1 but also in the ,argentine where it goes by a pet name of its own--,regianito4 ,grande ,bornand1 la ,switzerland ,a luscious half-dried sheep's milker4 ,granular curd see ,stirred curd4 ,gras1 or ,velvet ,kaas ,holland ,named from its butterfat content and called ,moors ,head1 ,tte de ,maure1 in ,france1 from its shape and size4 ,the same is true of ,fromage de ,gras in ,france1 called ,tte de ,mort1 ,death's ,head4 ,gras is also the popular name for ,brie that's made in the autumn in ,france and sold from ,november to ,may4 7,see ,brie47 ,gratairon ,france ,goat milk named1 as so many are1 from the place it is made4 ,graubnden ,switzerland ,a luscious half-dried sheep's milker4 ,green ,bay ,u4,s4,a4 ,medium-sharp1 splendid ,white ,cheddar from ,green ,bay1 ,wisconsin1 the ,limburger county4 ,grey ,germany and ,austrian ,tyrol ,semisoft2 sour skim milk with salty flavor from curing in brine bath4 ,named from the gray color that pervades the entire cheese when ripe4 ,it has a very pleasant taste4 ,gruyre see ,chapter #c4 ,gssing1 or ,land-l-kas ,austria ,similar to ,brick4 ,skim milk4 ,weight between four and eight pounds4 ,h ,habas see ,caille4 ,habl ,crme ,chantilly smo1 ,sweden ,soft ripened dessert cheese made from pasteurized cream by the old ,walla ,creamery4 ,put up in five-ounce wedge-shaped boxes for export and sold for a high price1 well over two dollars a pound1 in fancy big city groceries4 ,truly an aristocrat of cheeses to compare with the finest ,french ,brie or ,camembert4 ,see ,chapter #c4 ,hand see ,chapter #c4 ,hard ,puerto ,rico ,dry2 tangy4 ,harzkse1 ,harz ,harz ,mountains1 ,germany ,tiny hand cheese4 ,probably the world's smallest soft cheese1 varying from #b-a_/b inches by #a-a_/b down to #a_/d by #a-a_/b4 ,packed in little boxes1 a dozen together1 rubbing rinds1 as close as sardines4 ,and like ,harz canaries1 they thrive on seeds1 chiefly caraway4 ,harz ,belgium ,port-,salut type from the ,trappist monastery at ,harz4 ,hasandach ,turkey ,bland2 sweet4 ,hauskse4 ,germany ,limburger type4 ,disk-shaped4 ,haute ,marne ,france ,soft2 square4 ,hay1 or ,fromage au ,foin ,seine1 ,france ,a skim-milker resembling a poor grade of ,livarot4 ,nothing to write home about1 except that it is ripened on new-mown hay4 ,hazebrook ,there are two kinds3 ,i4 ,flemish2 a ,fromage ,fort type with white wine1 juniper1 salt and pepper4 ,excessively strong for bland ,american tasters4 ,,ii4 ,franche-,comt1 ,france2 small dry goat's milker1 pounded1 potted and marinated in a mixture of thyme1 tarragon1 leeks1 pepper and brandy4 ,head ,four cheeses are called ,head3 ,the ,french ,death's ,head4 ,swiss ,monk's ,head4 ,dutch ,cat's ,head4 ,moor's ,head4 ,there's headcheese besides but that's made of a pig's head and is only a cheese by discourtesy4 ,health see ,holstein4 ,herbesthal ,germany ,named from a valley full of rich herbes for grazing4 ,herkimer ,u4,s4,a4 ,cheddar type2 nearly white4 ,see ,chapter #d4 ,herrgrdsost1 ,farm ,house or ,manor ,house ,west ,gothland and ,jamtland1 ,sweden ,hard ,emmentaler type in two qualities3 full cream and half cream4 ,weighs #be to #dj pounds4 ,it is the most popular cheese in all ,sweden and the best is from ,west ,gothland and ,jutland4 ,herrgrdstyp see ,hushllsost4 ,herv ,belgium ,soft2 made in cubes and peppered with herbes such as tarragon1 parsley and chives4 ,it flourishes from ,november to ,may and comes in three qualities3 extra cream1 cream1 and part skim milk4 ,hickory ,smoked ,u4,s4,a4 ,good smoke is often wasted on bad cheese4 ,hohenburg see ,box ,no4 ,,ii4 ,hohenheim ,germany ,soft2 part skimmed milk2 half-pound cylinders4 7,see ,box ,no4 ,i47 ,hoi ,poi ,china ,soybean cheese1 developed by vegetable rennet4 ,exported in jars4 ,hoja see ,queso de4 ,hollander ,north ,germany ,imitation ,dutch ,goudas and ,edams1 chiefly from ,neukirchen in ,holstein4 ,holstein ,dairy see ,leather4 ,holsteiner1 or ,old ,holsteiner ,germany ,eaten best when old1 with butter1 or in the ,north1 with dripping4 ,holstein ,health1 or ,holsteiner ,gesundheitkse ,germany ,sour-milk curd pressed hard and then cooked in a tin kettle with a little cream and salt4 ,when mixed and melted it is poured into half-pound molds and cooled4 ,holstein ,skim ,milk or ,holstein ,magerkse ,germany ,skim-milker colored with saffron4 ,its name1 thin cheese1 tells all4 ,hop1 ,hopfen ,germany ,small1 one inch by #b-a_/b inches1 packed in hops to ripen4 ,an ideal beer cheese1 loaded with lupulin4 ,hopi ,u4,s4,a4 ,hard2 goat2 brittle2 sharp2 supposed to have been made first by the ,hopi ,indians out west where it's still at home4 ,horner's ,england ,an old cream cheese brand in ,redditch where ,worcestershire sauce originated4 ,horse ,cheese ,not made of mare's milk1 but the nickname for ,caciocavallo because of the horse's head used to trademark the first edition of it4 ,hum ,holland ,brand name of one of those mild little red ,baby ,goudas that make you say ,ho-hum4 ,hushllsost1 ,household ,cheese ,sweden ,popular in three types3 ,herrgrdstyp--,farmhouse ,vstgtatyp--,westgotland ,sveciatyp--,swedish ,hvid ,gjetost ,norway ,a strong variety of ,gjetost1 little known and less liked outside of ,scandinavia4 ,i ,icelandic ,in ,letters from ,iceland1 ,w4,h4 ,auden says3 ,the ordinary cheese is like a strong ,dutch and good4 ,there is also a brown sweet cheese1 like the ,norwegian4 ,doubtless the latter is ,gjetost4 ,ihlefield ,mecklenburg1 ,germany ,a hand cheese4 ,ilha1 ,queijo de ,azores ,semihard ,cheese of the ,isle1 largely exported to mother ,portugal1 measuring about a foot across and four inches high4 ,the one word1 ,ilha1 ,isle1 covers the several ,azorian ,islands whose names1 such as ,pico1 ,peak1 and ,terceiro1 ,third1 are sometimes added to their cheeses4 ,imprial1 ,ancien see ,ancien4 ,imperial ,club ,canada ,potted ,cheddar2 snappy2 perhaps named after the famous ,french ,ancien ,imprial4 ,incanestrato ,sicily1 ,italy ,very sharp2 white2 cooked2 spiced2 formed into large round heads from fifteen to twenty pounds4 ,see ,majocchino1 a kind made with the three milks1 goat1 sheep and cow1 and enriched with olive oil besides4 ,irish ,cheeses ,irish ,cheddar and ,irish ,stilton are fairly ordinary imitations named after their native places of manufacture3 ,ardagh1 ,galtee1 ,whitehorn1 ,three ,counties1 etc4 ,isigny ,france ,full name ,fromage la ,crme d',isigny4 7,see47 ,cream cheese4 ,the ,american cheese of this name never amounted to much4 ,it was an attempt to imitate ,camembert in the ,gay ,nineties1 but it turned out to be closer to ,limburger4 7,see ,chapter #b47 ,in ,france there is also ,crme d',isigny1 thick fresh cream that's as famous as ,england's ,devonshire and comes as close to being cheese as any cream can4 ,island of ,orlans ,canada ,this soft1 full-flavored cheese was doubtless brought from ,france by early emigrs1 for it has been made since #ahfi on the ,orlans ,island in the ,st4 ,lawrence ,river near ,quebec4 ,it is known by its ,french name1 ,le ,fromage ,raffin de l',ile d',orlans1 and lives up to the name refined4 ,j ,jack see ,monterey4 ,jochberg ,tyrol1 ,germany ,cow and goat milk mixed in a fine ,tyrolean product1 as all mountain cheese are4 ,twenty inches in diameter and four inches high1 it weighs in at forty-five pounds with the rind on4 ,jonche ,santonge1 ,france ,a superior ,caillebotte1 flavored with rum1 orange-flower water or1 uniquely1 black coffee4 ,josephine ,silesia1 ,germany ,soft and ladylike as its name suggests4 ,put up in small cylindrical packages4 ,journiac see ,chapter #c4 ,julost ,sweden4 ,semihard2 tangy4 ,jura ,bleu1 or ,septmoncel ,france ,hard3 blue-veined2 sharp2 tangy4 ,k ,kaas1 ,oude ,belgium ,flemish name for the ,french ,boule de ,lille4 ,kackavalj ,yugoslavia ,same as ,italian ,caciocavallo4 ,kaiser-kse ,germany ,this was an imperial cheese in the days of the kaisers and is still made under that once awesome name4 ,now it's just a jolly old mellow1 yellow container of tang4 ,kajmar1 or ,serbian ,butter ,serbia and ,turkey ,cream cheese1 soft and bland when young but ages to a tang between that of any goat's-milker and ,roquefort4 ,kamembert ,yugoslavia ,imitation ,camembert4 ,karaghi ,la-,la ,turkey ,nutty and tangy4 ,kareish ,egypt ,a pickled cheese1 similar to ,domiati4 ,karut ,india ,semihard2 mellow2 for grating and seasoning4 ,karvi ,norway ,soft2 caraway-seeded2 comes in smallish packages4 ,kash ,rumania ,soft1 white1 somewhat stringy cheese named cheese4 ,kashcavallo1 ,caskcaval ,greece ,a good imitation of ,italian ,caciocavallo4 ,kasher1 or ,caher1 ,penner ,turkey ,hard2 white2 sharp4 ,kash ,kwan ,bulgaria and the ,balkans ,an all-purpose goat's milk1 ,parmesan type1 eaten sliced when young1 grated when old4 ,an attempt to imitate it in ,chicago failed4 ,it is sold in ,near ,east quarters in ,new ,york1 ,washington and all big ,american cities4 ,kaskaval ,rumania ,identical with ,italian ,caciocavallo1 widely imitated1 and well1 in ,greece1 ,yugoslavia1 ,bulgaria1 ,transylvania and neighboring lands4 ,as popular as ,cheddar in ,england1 ,canada and ,u4,s4,a4 ,kasseri ,greece ,hard2 ewe's milk1 usually4 ,katschkawalj ,serbia ,just another version of the international ,caciocavallo4 ,katzenkopf1 ,cat's ,head ,holland ,another name for ,edam4 7,see ,chapter #c47 ,kaukauna ,club ,u4,s4,a4 ,widely advertised processed cheese food4 ,kauna ,lithuania ,a hearty cheese that's in season all the year around4 ,kefalotir1 ,kefalotyi ,yugoslavia1 ,greece and ,syria ,both of these hard1 grating cheeses are made from either goat's or ewe's milk and named after their shape1 resembling a ,greek hat1 or ,kefalo4 ,keg-ripened see ,brand4 ,king ,christian ,,ix ,denmark ,sharp with caraway4 ,popular with everybody4 ,kingdom ,farm ,u4,s4,a1 near ,ithaca1 ,n4,y4 ,the ,rutherfordites or ,jehovah's ,witnesses make ,brick1 ,limburger and ,mnster that are said to be most delectable by those mortals lucky enough to get into the ,kingdom ,farm4 ,unfortunately their cheese is not available elsewhere4 ,kirgischerkse see ,krutt4 ,kjarsgaard ,denmark ,hard2 skim2 sharp2 tangy4 ,klatschkse1 ,gossip ,cheese ,germany ,a rich ladies' cheese corresponding to ,damen2 both designed to promote the flow of gossip in afternoon ,kaffee-klatsches in the ,konditories4 ,kloster1 ,kloster ,kse ,bavaria ,soft2 ripe2 finger-shaped1 one by one by four inches4 ,in ,munich this was1 and perhaps still is1 carried by brew masters on their tasting tours to bring out the excellence of a freshly broached tun4 ,named from being made by monks in early cloisters1 down to this day4 ,kochenkse ,luxembourg ,cooked white dessert cheese4 ,since it is salt-free it is recommended for diets4 ,koch ,kse ,germany ,this translates cooked cheese4 ,kochtounkse ,belgium ,semisoft1 cooked and smoked4 ,bland flavor4 ,kolos-monostor ,rumania ,sheep2 rectangular four-pounder1 #h-a_/b by five by three inches4 ,one of those college-educated cheeses turned out by the students and professors at the ,agricultural ,school of ,transylvania4 ,kolosvarer ,rumania ,a ,trappist ,port-,salut imitation made with water-buffalo milk1 as are so many of the world's fine cheeses4 ,komijnekaas1 ,komynekass ,north ,holland ,spiked with caraway seeds and named after them4 ,konigskse ,germany ,a regal name for a ,german imitation of ,bel ,paese4 ,kopanisti ,greece ,blue-mold cheese with sharp1 peppery flavor4 ,koppen1 ,cup1 or ,bauden ,germany ,semihard2 goat2 made in a cup-shaped mold that gives both its shape and name4 ,small1 three to four ounces2 sharp2 pungent2 somewhat smoky4 ,imitated in ,u4,s4,a4 in half-pound packages4 ,korestin ,russia ,semisoft2 mellow2 cured in brine4 ,kosher ,this cheese appears in many countries under several names4 ,similar to ,limburger1 but eaten fresh4 ,it is stamped genuine by ,jewish authorities1 for the use of religious persons4 7,see ,gouda1 ,kosher47 ,krauterkse ,brazil ,soft-paste herb cheese put up in a tube by ,german ,brazilians near the ,argentine border4 ,a rich1 full-flavored adaptation of ,swiss ,krauterkse even though it is processed4 ,kreuterkse1 ,herb ,cheese ,switzerland ,hard1 grating cheese flavored with herbs2 like ,sapsago or ,grunkse4 ,krutt1 or ,kirgischerkse ,asian ,steppes ,a cheese turned out en route by nomadic tribes in the ,asiatic ,steppes1 from sour skim milk of goat1 sheep1 cow or camel4 ,the salted and pressed curd is made into small balls and dried in the sun4 ,khbacher ,bavaria ,soft1 ripe1 and chiefly interesting because of its name1 ,cow ,creek1 where it is made4 ,kuminost ,norway ,semihard2 caraway-seeded4 ,kumminost ,sweden ,this is ,bondost with caraway added4 ,kummin ,ost ,wisconsin1 ,u4,s4,a4 ,imitation of the ,scandinavian1 with small production in ,wisconsin where so many ,swedes and ,norwegians make their home and their ost4 ,kmmel1 ,leyden1 or ,leidsche ,kaas ,holland ,caraway-seeded and named4 ,kmmelkse ,germany and ,u4,s4,a4 ,semihard2 sharp with caraway4 ,milwaukee ,kmmelkse has made a name for itself as a nibble most suitable with most drinks1 from beer to imported kmmel liqueur4 ,l ,labneh ,syria ,sour-milk4 ,la ,fonce1 or ,fromage de ,pau ,france ,cream cheese4 ,lager ,kse ,u4,s4,a4 ,semidry and mellow4 ,while lager means merely to store1 there is more than a subtle suggestion of lager beer here4 ,laguiole1 ,fromage de1 and ,guiole ,aveyron1 ,france ,an ancient ,cantal type said to have flourished since the ,roman occupation4 ,many consider ,laguiole superior to ,cantal4 ,it is in full season from ,november to ,may4 ,lamothe-,bougon1 ,la ,mothe ,st4 ,heray ,poitou ,goat cheese made from ,may to ,november4 ,lancashire1 or ,lancaster ,north ,england ,white2 crumbly2 sharp2 a good ,welsh ,rabbit cheese if you can get it4 ,it is more like ,cheshire than ,cheddar4 ,this most popular variety in the north of ,england is turned out best at ,fylde1 near the ,irish ,sea4 ,it is a curiosity in manufacture1 for often the curds used are of different ages1 and this is accountable for a loose1 friable texture4 ,deep orange in color4 ,land-l-kas1 or ,gssing ,austria ,skim-milker1 similar to ,u4,s4 ,brick4 ,square loaves1 four to eight pounds4 ,langlois ,blue ,u4,s4,a4 ,a ,colorado ,blue with an excellent reputation1 though it can hardly compete with ,roquefort4 ,langres ,haute-,marne1 ,france ,semihard2 fermented whole milk2 farm-made2 full-flavored1 high-smelling ,limburger type1 similar to ,maroilles4 ,ancient of days1 said to have been made since the time of the ,merovingian kings4 ,cylindrical1 five by eight inches1 they weigh one and a half to two pounds4 ,consumed mostly at home4 ,lapland ,lapland ,reindeer milk4 ,resembles hard ,swiss4 ,of unusual shape1 both round and flat1 so a cross-section looks like a dumbbell with angular ends4 ,laredo ,mexico ,soft2 creamy2 mellow1 made and named after the ,north ,mexico city4 ,larron ,france ,a kind of ,maroilles4 ,latticini ,italy ,trade name for a soft1 water-buffalo product as creamy as ,camembert4 ,laumes1 les ,burgundy1 ,france ,made from ,november to ,july4 ,lauterbach ,germany ,breakfast cheese ,leaf see ,tschil4 ,leather1 ,leder1 or ,holstein ,dairy ,germany ,a skim-milker with five to ten percent buttermilk1 all from the great milch cows up near ,denmark in ,schleswig-,holstein4 ,a technical point in its making is that it's broken up with a harp or a stirring stick and stirred with a ,danish stirrer4 ,lebanie ,syria ,dessert cottage cheese often served with yogurt4 ,lecco1 ,formaggini di ,italy ,soft2 cow or goat2 round dessert variety2 representative of a cheese family as big as the human family of most ,italians4 ,lees see ,appenzeller1 ,festive1 ,no4 ,,ii4 ,le,guyin ,lorraine1 ,france ,half-dried2 small2 salted2 peppered and sharp4 ,the salt and pepper make it unusual1 though not as peppery as ,italian ,pepato4 ,leicester ,england ,hard2 shallow2 flat millstone of ,cheddar-like cheese weighing forty pounds4 ,dark orange and mild to red and strong1 according to age4 ,with ,wiltshire and ,warwickshire it belongs to the ,derbyshire type4 ,an ancient saying is3 ,leicester cheese and water cress were just made for each other4 ,leidsche ,kaas see ,leyden4 ,leonessa ,a kind of ,pecorino4 ,leroy ,u4,s4,a4 ,notable because it's a natural cheese in a mob of modern processed4 ,lerroux ,france ,goat2 in season from ,february to ,september and not eaten in fall or winter months4 ,lescin ,caucasus ,curious because the sheep's milk that makes it is milked directly into a sack of skin4 ,it is made in the usual way1 rennet added1 curd broken up1 whey drained off1 curd put into forms and pressed lightly4 ,but after that it is wrapped in leaves and ropes of grass4 ,after curing two weeks in the leaves1 they are discarded1 the cheese salted and wrapped up in leaves again for another ripening period4 ,the use of a skin sack again points the association of cheese and wine in a region where wine is still drunk from skin bags with nozzles1 as in many wild and mountainous parts4 ,les ,petits ,bressans ,bresse1 ,france ,small goat cheeses named from food-famous ,bresse1 of the plump pullets1 and often stimulated with brandy before being wrapped in fresh vine leaves1 like ,les ,petits ,banons4 ,les ,petits ,fromages see ,petits ,fromages and ,thiviers4 ,le ,vacherin ,name given to two entirely different varieties3 ,i4 ,vacherin la ,main ,,ii4 ,vacherin ,fondu4 7,see ,vacherin47 ,levroux ,berry1 ,france ,a goat cheese in season from ,may to ,december4 ,leyden1 ,komijne ,kaas1 ,caraway ,cheese ,holland ,semihard1 tangy with caraway4 ,similar ,delft4 ,there are two kinds of ,leyden that might be called ,farm ,fat and ,factory ,thin1 for those made on the farms contain #cj to #ce fat1 against #bj in the factory product4 ,liederkranz see ,chapter #d4 ,limburger see ,chapter #c4 ,lincoln ,england ,cream cheese that keeps two to three weeks4 ,this is in ,england1 where there is much less refrigeration than in the ,u4,s4,a41 and that's a big break for most natural cheeses4 ,lindenhof ,belgium ,semisoft2 aromatic2 sharp4 ,lipta1 ,liptauer1 ,liptoiu ,hungary ,a classic mixture with condiments1 especially the great peppers from which the world's best paprika is made4 ,liptauer is the regional name for ,brinza1 as well1 and it's made in the same manner1 of sheep milk and sometimes cow4 ,salty and spready1 somewhat oily1 as most sheep-milkers are4 ,a fairly sharp taste with a suggestion of sour milk4 ,it is sold in various containers and known as pickled cheese4 7,see ,chapter #c47 ,lipto ,hungary ,soft2 sheep2 white2 mild and milky taste4 ,a close relative of both ,liptauer and ,brinza4 ,little ,nippy ,u4,s4,a4 ,processed cheese with a cute name1 wrapped up both plain and smoky1 to slice and serve for cheese trays1 mash or whip for spreading1 but no matter how you slice1 mash and whip it1 it's still processed4 ,livarot ,calvados1 ,france ,soft paste1 colored with annatto-brown or deep red 7also1 uncommonly1 fresh and white74 ,it has the advantage over ,camembert1 made in the same region1 in that it may be manufactured during the summer months when skim milk is plentiful and cheap4 ,it is formed in cylinders1 six by two inches1 and ripened several months in the even temperature of caves1 to be eaten at its best only in ,january1 ,february and ,march4 ,by ,june and afterward it should be avoided4 ,similar to ,mignot ,,ii4 ,early in the process of making1 after ripening ten to twelve days1 the cheeses are wrapped in fresh laiche leaves1 both to give flavor and help hold in the ammonia and other essentials for making a strong1 piquant ,livarot4 ,livlander ,russia ,a popular hand cheese4 ,a most unusual variety because the cheese itself is red1 not the rind4 ,locatelli ,italy ,a brand of ,pecorino differing slightly from ,bomano ,pecorino4 ,lodigiano1 or ,lombardo ,lodi1 ,italy ,sharp2 fragrant2 sometimes slightly bitter2 yellow4 ,cylindrical2 surface colored dark and oiled4 ,used for grating4 ,similar to ,parmesan but not as fine in quality4 ,longhorn ,wisconsin1 ,u4,s4,a4 ,this fine ,american ,cheddar was named from its resemblance to the long horn of a popular milking breed of cattle1 or just from the ,longhorn breed of cow that furnished the makings4 ,lorraine ,lorraine1 ,germany ,hard2 small2 delicate2 unique because it's seasoned with pistachio nuts besides salt and pepper4 ,eaten while quite young1 in two-ounce portions that bring a very high price4 ,lumburger ,belgium ,semisoft and tangy dessert cheese4 ,the opposite of ,limburger because it has no odor4 ,lunch ,germany and ,u4,s4,a4 ,the same as ,breakfast and ,frhstck4 ,a ,limburger type of eye-opener4 ,lneberg ,west ,austria ,swiss type2 saffron-colored2 made in a copper kettle2 not as strong as ,limburger1 or as mild as ,emmentaler1 yet piquant and aromatic1 with a character of its own4 ,luxembourg ,u4,s4,a4 ,tiny tin-foiled type of ,liederkranz4 ,a mild1 bland1 would-be ,camembert4 ,m ,maconnais ,france ,soft2 goat's milk2 two inches square by one and a half inches thick4 ,macqueline ,oise1 ,france ,soft ,camembert type1 made in the same region1 but sold at a cheaper price4 ,madridejos ,spain ,named for ,madrid where it is made4 ,magdeburger-kuhkse ,germany ,cow cheese made in ,magdeburg4 ,magerkse see ,holstein ,skim ,milk ,maggenga1 ,sorte ,italy ,a term for ,parmesan types made between ,april and ,september4 ,maguis ,belgium ,also called ,fromage ,mou4 ,soft2 white2 sharp2 spread4 ,maigre ,france ,a name for ,brie made in summer and inferior to both the winter ,gras and spring ,migras4 ,maile ,crimea ,sheep2 cooked2 drained2 salted2 made into forms and put into a brine bath where it stays sometimes a year4 ,maile ,pener 7,fat ,cheese7 ,crimea ,sheep2 crumbly2 open texture and pleasing flavor when ripened4 ,mainauer ,german ,semihard2 full cream2 round2 red outside1 yellow within4 ,weight three pounds4 ,mainzer ,hand ,german ,typical hand cheese1 kneaded by hand thoroughly1 which makes for quality1 pressed into flat cakes by hand1 dried for a week1 packed in kegs or jars and ripened in the cellar six to eight weeks4 ,as in making bread1 the skill in kneading ,mainzer makes a worthy craft4 ,majocchino ,sicily1 ,italy ,an exceptional variety of the three usual milks mixed together3 goat1 sheep and cow1 flavored with spices and olive oil4 ,a kind of ,incanestrato4 ,malakoff ,france ,a form of ,neufchtel about a half inch by two inches1 eaten fresh or ripe4 ,manicamp ,french ,flanders ,in season from ,october to ,july4 ,mano1 ,queso de ,venezuela ,a kind of ,venezuelan hand cheese1 as its ,spanish name translates4 7,see ,venezuelan47 ,manor ,house see ,herrgrdsost4 ,manteca1 ,butter ,italy ,cheese and butter combined in a small brick of butter with a covering of ,mozzarella4 ,this is for slicing--not for cooking--which is unusual for any ,italian cheese4 ,manur1 or ,manuri ,yugoslavia ,sheep or cow's milk heated to boiling1 then cooled until the fingers can be held in it4 ,a mixture of fresh whey and buttermilk is added with the rennet4 ,the curd is lifted from the whey in a cloth and allowed to drain1 when it is kneaded like bread1 lightly salted1 and dried4 ,maque ,belgium ,another name for ,fromage ,mou1 ,soft ,cheese4 ,marches ,tuscany1 ,italy ,ewe's milk2 hard4 ,margarine ,england ,an oily cheese made with oleomargarine4 ,margherita ,italy ,soft2 cream2 small4 ,marienhofer ,austria ,limburger type4 ,about #d-a_/b inches square and #a-a_/b inches thick2 weight about a pound4 ,wrapped in tin foil4 ,mrkisch1 or ,mrkisch ,hand ,germany ,soft2 smelly2 hand type4 ,maroilles1 ,marolles1 ,marole ,flanders1 ,france ,semisoft and semihard1 half way between ,pont l',evque and ,limburger4 ,full flavor1 high smell1 reddish brown rind1 yellow within4 ,five inches square and #b-a_/d inches thick2 some larger4 ,martha ,washington ,aged ,cheese ,u4,s4,a4 ,made by ,kasper of ,bear ,creek1 ,wisconsin4 7,see under ,wisconsin in ,chapter #d47 ,mascarpone1 or ,macherone ,italy ,soft2 white2 delicate fresh cream from ,lombardy4 ,usually packed in muslin or gauze bags1 a quarter to a half pound4 ,mc,intosh ,alaska ,an early ,klondike ,cheddar named by its maker1 ,peter ,mc,intosh1 and described as being as yellow as that ,alaskan gold1 which brought at times about ounce for ounce over mining-camp counters4 ,the ,cheddar ,box by ,dean ,collins4 ,mc,laren's ,u4,s4,a4 ,pioneer club type of snappy ,cheddar in a pot1 originally made in ,canada1 now by ,kraft in the ,u4,s4,a4 ,meadowbloom ,u4,s4,a4 ,made by the ,iowa ,state ,college at ,ames4 ,mecklenburg ,skim ,germany ,no more distinguished than most skim-milkers4 ,meilbou ,france ,made in the ,champagne district4 ,mein ,kse ,u4,s4,a4 ,sharp2 aromatic2 trade-marked package4 ,melfa ,u4,s4,a4 ,excellent for a processed cheese4 ,white2 flavorsome4 ,packed in half moons4 ,melun ,france ,brown-red rind1 yellow inside2 high-smelling4 ,there is also a ,brie de ,melun4 ,mentelto ,italy ,sharp2 goat2 from the ,mentelto mountains ,merignac ,france ,goat4 ,merovingian ,northeast ,france ,semisoft2 white2 creamy2 sharp2 historic since the time of the ,merovingian kings4 ,mersem ,france ,lightly cooked4 ,mesitra ,crimea ,eaten when fresh and unsalted2 also when ripened4 ,soft1 ewe's milk4 ,mesost ,sweden ,whey2 sweetish4 ,metton ,franche-,comt1 ,france ,season ,october to ,june4 ,meuse ,france ,soft2 piquant2 aromatic4 ,midget ,salami ,provolone ,u4,s4,a4 ,this goes ,baby ,goudas and ,edams one better by being a sort of sausage1 too4 ,mignot ,calvados1 ,france ,white1 ,no4 ,i3 ,soft2 fresh2 in small cubes or cylinders2 in season only in summer1 ,april to ,september4 ,passe1 ,no4 ,,ii3 ,soft but ripened1 and in the same forms1 but only seasonal in winter1 ,october to ,march4 ,similar to ,pont l',evque and popular for more than a century4 ,it goes specially well with ,calvados cider1 fresh1 hard or distilled4 ,migras ,name given to spring ,brie--midway between fat winter ,gras and thin summer ,maigre4 ,milano1 ,stracchino di ,milano1 ,fresco1 ,quardo ,italy ,similar to ,bel ,paese4 ,yellow1 with thin rind4 #a-a_/b to #b-c_/d inches thick1 #c to #f-a_/b pounds4 ,milk ,mud see ,schlickermilch4 ,millefiori ,milan1 ,italy ,a ,thousand ,flowers--as highly scented as its sentimental name4 ,yet no cheeses are so freshly fragrant as these flowery ,alpine ones4 ,milltown ,bar ,u4,s4,a4 ,robust texture and flavor reminiscent of free-lunch and old-time bars4 ,milk cheeses ,milks that make cheese around the world3 ,ass ,buffalo ,camel ,chamois ,elephant ,goat ,human 7see ,mother's milk7 ,llama ,mare ,reindeer ,sea cow 7,amazonian legend7 ,sheep ,whale 7legendary2 see ,whale ,cheese7 ,yak ,zebra ,zebu ,u4,s4 pure food laws prohibit cheeses made of unusual or strange animal's milk1 such as camel1 llama and zebra4 ,milwaukee ,kmmelkse and ,hand ,kse ,u4,s4,a4 ,aromatic with caraway1 brought from ,germany by early emigrants and successfully imitated4 ,minas ,brazil ,name for the ,brazilian state of ,minas ,geraes1 where it is made4 ,semihard2 white2 round two-pounder2 often chalky4 ,the two best brands are one called ,primavera1 ,spring1 and another put out by the ,swiss professors who teach the art at the ,agricultural ,university in the ,state ,capital1 ,bello ,horizonte4 ,minnesota ,blue ,u4,s4,a4 ,a good national product known from coast to coast4 ,besides ,blue1 ,minnesota makes good all-,american ,brick and ,cheddar1 natural nationals to be proud of4 ,mintzitra in ,macedonia2 and ,mitzithra in ,greece ,sheep2 soft2 succulent2 and as pleasantly greasy as other sheep cheeses from ,greece4 ,it's a by-product of the fabulous ,feta4 ,modena1 ,monte ,u4,s4,a4 ,made in ,u4,s4,a4 during ,world ,war ,,ii4 ,parmesan-type4 ,mohawk ,limburger ,spread ,u4,s4,a4 ,a brand that comes in one-pound jars4 ,moliterno ,italy ,similar to ,caciocavallo4 7,see47 ,monceau ,champagne1 ,france ,semihard1 similar to ,maroilles4 ,moncenisio ,italy ,similar to ,gorgonzola4 ,mondseer1 ,mondseer ,schachtelkse1 ,mondseer ,schlosskse ,austria ,this little family with a lot of long names is closely related to the ,mnster tribe1 with very distant connections with the mildest branch of the ,limburgers4 ,the ,schachtelkse is named from the wooden boxes in which it is shipped1 while the ,schlosskse shows its class by being called ,castle ,cheese1 probably because it is richer than the others1 being made of whole milk4 ,money made of cheese ,china ,in the ,chase ,national ,bank collection of moneys of the world there is a specimen of ,cheese money about which the curator1 ,farran ,zerbee1 writes3 ,a specimen of the so-called 'cheese money' of ,northern ,china1 #ahej-gj1 now in the ,chase ,bank collection1 came to me personally some thirty years ago from a woman missionary1 who had been located in the field where she said a cake form of condensed milk1 and referred to as 'cheese1' was a medium of exchange among the natives4 ,it1 like other commodities1 particularly compressed tea1 was prized as a trading medium in ,china1 in that it had value as nutriment and was sufficiently appreciated by the population as to be exchangeable for other articles of service4 ,monk's ,head see ,tte de ,moine4 ,monostorer ,transylvania1 ,rumania ,ewe's milk4 ,monsieur ,france ,soft2 salted2 rich in flavor4 ,monsieur ,fromage see ,fromage de ,monsieur ,fromage4 ,montana ,catalonia ,a mountain cheese4 ,montasio ,austria and ,italy ,usually skimmed goat and cow milk mixed4 ,when finished1 the rind is often rubbed with olive oil or blackened with soot4 ,it is eaten both fresh1 white and sweet1 and aged1 when it is yellow1 granular and sharp1 with a characteristic flavor4 ,mostly used when three to twelve months old1 but kept much longer and grated for seasoning4 ,widely imitated in ,america4 ,montauban de ,bretagne1 ,fromage de ,brittany1 ,france ,a celebrated cheese of ,brittany4 ,montavoner ,austria ,sour and sometimes sweet milk1 made tasty with dried herbs of the ,achittea family4 ,mont ,blanc ,france ,an ,alpine cheese4 ,mont ,cenis ,southeastern ,france ,usually made of all three available milks1 cow1 goat and sheep2 it is semihard and blue-veined like the other ,roquefort imitations1 ,gex and ,septmoncel4 ,primitive methods are still used in the making and sometimes the ripening is done by penicillium introduced in moldy bread4 ,large rounds1 eighteen by six to eight inches1 weighing twenty-five pounds4 ,mont-des-,cats ,french ,flanders ,trappist monk-made ,port-,salut4 ,montdidier ,france ,a fresh cream4 ,mont d'or1 le1 or ,mont ,dore ,lyonnais1 ,france ,soft2 whole milk2 originally goat1 now cow2 made throughout the ,rhone ,valley4 ,fat1 golden-yellow and relished by financiers according to ,victor ,meusy4 ,between ,brie and ,pont l',evque but more delicate than either1 though not effeminate4 ,alpin and ,riola are similar4 ,the best is still turned out at ,mont d',or1 with runners-up in ,st4 ,cyr and ,st4 ,didier4 ,montavoner ,austria ,a sour-milker made fragrant with herbs added to the curd4 ,monterey ,mexico ,hard2 sharp2 perhaps inspired by ,montery ,jack that's made in ,california and along the ,mexican border4 ,monterey ,jack see ,chapter #d4 ,monthry ,seine-et-,oise1 ,france ,whole or partly skimmed milk2 soft in quality and large in size1 weighing up to #e-a_/b pounds4 ,notable only for its patriotic tri-color in ripening1 with whitish mold that turns blue and has red spots4 ,montpellier ,france ,sheep4 ,moravian ,czechoslovakia ,semihard and sharp4 ,morbier ,bresse1 ,france ,in season from ,november to ,july4 ,mostoffait ,france ,a little-known product of ,champagne4 ,mother's milk ,in his book about ,french varieties1 ,les ,fromages1 ,maurice des ,ombiaux sums up the many exotic milks made into cheese and recounts the story of ,paul ,bert1 who served a cheese white as snow that was so delicately appetizing it was partaken of in religious silence4 ,all the guests guessed1 but none was right4 ,so the host announced it was made of lait de femme and an astounded turophile exclaimed1 ,then all of us are cannibals4 ,mountain ,bavaria ,soft2 yellow2 sharp4 ,mountain1 ,azuldoch see ,azuldoch4 ,mount ,hope ,u4,s4,a4 ,yellow2 mellow2 mild and porous ,california ,cheddar4 ,mouse or ,mouse ,trap ,u4,s4,a4 ,common name for young1 green1 cracked1 leathery or rubbery low-grade store cheese fit only to bait traps4 ,when it's aged and sharp1 however1 the same cheese can be bait for caseophiles4 ,mozzarella ,italy ,soft2 water-buffalo milk2 moistly fresh and unripened2 bland1 white cooking cheese put up in balls or big bowl-like cups weighing about a half pound and protected with wax paper4 ,the genuine is made at ,cardito1 ,aversa1 ,salernitano and in the ,mazzoni di ,capua4 ,like ,ricotta1 this is such a popular cheese all over ,america that it is imitated widely1 and often badly1 with a bitter taste4 ,mozzarella-,affumicata1 also called ,scamozza ,italy ,semisoft2 smooth2 white2 bland2 un-salted4 ,put up in pear shapes of about one pound1 with tan rind1 from smoking4 ,eaten chiefly sliced1 but prized1 both fresh and smoked1 in true ,italian one-dish meals such as ,lasagne and ,pizza4 ,mozzarinelli ,italy ,a pet name for a diminutive edition of ,mozzarella4 ,mrsav see ,sir ,posny4 ,mnster ,germany ,german originally1 now made from ,colmar1 ,strassburg and ,copenhagen to ,milwaukee in all sorts of imitations1 both good and bad4 ,semihard2 whole milk2 yellow inside1 brick-red outside2 flavor from mild to strong1 depending on age and amount of caraway or anise seed added4 ,best in winter season1 from ,november to ,april4 ,mnster is a world-wide classic that doubles for both ,german and ,french4 ,grom is a standard ,french type of it1 with a little longer season1 beginning in ,april1 and a somewhat different flavor from anise seed4 ,often1 instead of putting the seeds inside1 a dish of caraway is served with the cheese for those who like to flavor to taste4 ,in ,alsace1 ,mnster is made plain and also under the name of ,mnster au ,cumin because of the caraway4 ,american imitations are much milder and marketed much younger4 ,they are supposed to blend the taste of ,brick and ,limburger2 maybe they do4 ,mustard ,u4,s4,a4 ,a processed domestic1 ,gruyre type4 ,myjithra ,imitated with goat's milk in ,southern ,colorado4 ,mysost1 ,mytost ,scandinavia ,made in all ,scandinavian countries and imitated in the ,u4,s4,a4 ,a whey cheese1 buttery1 mild and sweetish with a caramel color all through1 instead of the heavy chocolate or dark tobacco shade of ,gjetost4 ,frimost is a local name for it4 ,the ,american imitations are cylindrical and wrapped in tin foil4 ,n ,nagelkassa 7,fresh71 ,fresh ,clove ,cheese1 called ,nageles in ,holland ,austria ,skim milk2 curd mixed with caraway and cloves called nails1 nagel1 in ,germany and ,austria4 ,the large flat rounds resemble ,english ,derby4 ,nantais1 or ,fromage du ,cur1 ,cheese of the ,curate ,brittany1 ,france ,a special variety dedicated to some curate of ,nantes4 ,nessel ,england ,soft2 whole milk2 round and very thin4 ,neufchtel1 or ,petit ,suisse ,normandy1 ,france ,soft2 whole milk2 small loaf4 ,see ,ancien ,imprial1 ,bondon1 and ,chapter #i4 ,new ,forest ,england ,cream cheese from the ,new ,forest district4 ,nieheimer ,westphalia1 ,germany ,sour milk2 with salt and caraway seed added1 sometimes beer or milk4 ,covered lightly with straw and packed in kegs with hops to ripen4 ,both beer and hops in one cheese is unique4 ,niolo ,corsica ,in season from ,october to ,may4 ,noekkelost or ,ngelost ,norway ,similar to spiced ,leyden or ,edam with caraway1 and shaped like a ,gouda4 ,nordlands-,ost ,kalas ,u4,s4,a4 ,trade name for an ,american imitation of a ,scandinavian variety1 perhaps suggested by ,swedish ,nordost4 ,nordost ,sweden ,semisoft2 white2 baked2 salty and smoky4 ,north ,wilts ,wiltshire1 ,england ,cheddar type2 smooth2 hard rind2 rich but delicate in flavor4 ,small size1 ten to twelve pounds2 named for its locale4 ,nostrale ,northwest ,italy ,an ancient-of-days variety of which there are two kinds3 ,i4 ,formaggio ,duro3 hard1 as its name says1 made in the spring when the cows are in the valley4 ,,ii4 ,formaggio ,tenero3 soft and richer1 summer-made with milk from lush mountain-grazing4 ,notruschki 7cheese bread7 ,russia ,made with ,tworog cheese and widely popular4 ,nova ,scotia ,smoked ,u4,s4,a4 ,the name must mean that the cheese was smoked in the ,nova ,scotia manner1 for it is smoked mostly in ,new ,york ,city1 like sturgeon1 to give the luxurious flavor4 ,nuworld ,u4,s4,a4 ,this semisoft newcomer arrived about #aied and is advertised as a brand-new variety4 ,it is made in the ,midwest and packed in small1 heavily waxed portions to preserve all of its fine1 full aroma and flavor4 ,a cheese all ,america can be proud of1 whether it is an entirely new species or not4 ,o ,oaxaca see ,asadero4 ,oka1 or ,la ,trappe ,canada ,medium soft2 aromatic2 the ,port-,salut made by ,trappist monks in ,canada after the secret method of the order that originated in ,france4 ,see ,trappe4 ,old ,english ,club ,u4,s4,a4 ,not old1 not ,english1 and representing no club we know of4 ,old ,heidelberg ,u4,s4,a4 ,soft1 piquant rival of ,liederkranz4 ,olron ,isle1 ,fromage d',ile ,france ,a celebrated sheep cheese from this island of ,olron4 ,olive ,cream ,u4,s4,a4 ,ground olives mixed to taste with cream cheese4 ,olives rival pimientos for such mildly piquant blends that just suit the bland ,american taste4 ,a more exciting olive cream may be made with ,greek ,calatma olives and ,feta sheep cheese4 ,olivet ,orlans1 ,france ,soft sheep cheese sold in three forms3 ,i4 ,fresh2 summer1 white2 cream cheese4 ,,ii4 ,olivet-,bleu--mold inoculated2 half-ripened4 ,,iii4 ,olivet-,cendr1 ripened in the ashes4 ,season1 ,october to ,june4 ,olmtzer ,quargel1 also ,olmtzer ,bierkse ,austria ,soft2 skim milk-soured2 salty4 ,the smallest of hand cheeses1 only #a_/b of an inch thick by #a-a_/b inches in diameter4 ,packed in kegs to ripen into beer cheese and keep the liquid contents of other kegs company4 ,a dozen of these little ones are packed together in a box ready to drop into wine or beer drinks at home or at the bar4 ,oloron1 or ,fromage de la ,vallee d'ossour ,barn1 ,france ,in season from ,october to ,may4 ,onion with garlic links ,u4,s4,a ,processed and put up like frankfurters1 in links4 ,oporto ,portugal ,hard2 sharp2 tangy4 ,from the home town of port wine4 ,orkney ,scotland ,a country cheese of the ,orkney ,islands where it is buried in the oat bin to ripen1 and kept there between meals as well4 ,oatmeal and ,scotch country cheese are natural affinities4 ,southey1 ,johnson and ,boswell have all remarked the fine savor of such cheese with oatcakes4 ,orlans ,france ,named after the ,orlans district ,soft2 creamy2 tangy4 ,ossetin1 ,tuschninsk1 or ,kasach ,caucasus ,comes in two forms3 ,i4 ,soft and mild sheep or cow cheese ripened in brine for two months4 ,,ii4 ,hard1 after ripening a year and more in brine4 ,the type made of sheep milk is the better4 ,ostiepek1 ,oschtjepek1 ,oschtjpeka ,czechoslovakia ,sheep in the ,carpathian ,mountains supply the herb-rich milk for this type1 similar to ,italian ,caciocavallo4 ,oswego ,u4,s4,a4 ,new ,york ,state ,cheddar of distinction4 ,oude ,kaas ,belgium ,popular in ,france as ,boule de ,lille4 ,oust1 ,fromage de ,roussillon1 ,france ,of the ,camembert family4 ,ovr ,hungarian ,semisoft to semihard1 reddish-brown rind1 reddish-yellow inside4 ,mild but pleasantly piquant ,it has been called ,hungarian ,tilsit4 ,oveji ,sir ,yugoslavian ,alpine ,hard1 mountain-sheep cheese of quality ,cellar-ripened three months4 ,weight six to ten pounds4 ,oxfordshire ,england ,an obsolescent type1 now only of literary interest because of ,jonathan ,swift's little story around it1 in the eighteenth century3 ,an odd land of fellow1 who when the cheese came upon the table1 pretended to faint2 so somebody said1 ,pray take away the cheese4' ',no1' said ,i1 'pray take away the fool4 ,said ,i well8' ,to this ,colonel ,arwit rejoins3 ',faith1 my lord1 you served the coxcomb right enough2 and therefore ,i wish we had a bit of your lordship's ,oxfordshire cheese4' ,p ,pabstett ,u4,s4,a ,the ,pabst beer people got this out during ,prohibition1 and although beer and cheese are brothers under their ferment1 and ,prohibition has long since been done away with1 the relation of the processed paste to a natural cheese is still as distant as near beer from regular beer4 ,packet cheese ,england ,this corresponds to our process cheese and is named from the package or packet it comes in4 ,paglia ,switzerland ,italian-influenced ,canton of ,ticino4 ,soft4 ,a copy of ,gorgonzola4 ,a ,blue with a pleasant1 aromatic flavor1 and of further interest because in ,switzerland1 the motherland of cheese1 it is an imitation of a foreign type4 ,pago ,dalmatia1 ,yugoslavia ,a sheep-milk specialty made on the island of ,pago in ,dalmatia1 in weights from #a_/b to eight pounds4 ,paladru ,savoy1 ,france ,in season from ,november to ,may4 ,palpuszta ,hungary ,fairly strong ,limburger type4 ,pannarone ,italy ,gorgonzola type with white curd but without blue veining4 ,parenica ,hungary ,sheep4 ,caciocavallo type4 ,parmesan1 ,parmigiano ,italy ,the grand mogul of all graters4 ,called ,the hardest cheese in the world4 ,it enlivens every course from onion soup to cheese straws with the demitasse1 and puts spirit into the sparse ,lenten menu as ,pasta al ,pesto1 powdered ,parmesan1 garlic1 olive oil and basil1 pounded in a mortar with a pestle4 ,passauer ,rahmkse1 ,crme de ,passau ,german ,noted ,bavarian cream cheese1 known in ,france as ,crme de ,passau4 ,pasta ,cotta ,italy ,the ball or grana of curd used in making ,parmesan4 ,pasta ,filata ,italy ,a drawn curd1 the opposite of the little balls or grains into which ,grana is chopped47,see ,formaggi di ,pasta ,filata47 ,pasteurized ,process ,cheese ,food ,u4,s4,a4 ,this is the ultimate desecration of natural fermented cheese4 ,had ,pasteur but known what eventual harm his discovery would do to a world of cheese1 he might have stayed his hand4 ,pastorella ,italy ,soft1 rich table cheese4 ,patagras ,cuba ,similar to ,gouda4 ,pecorino ,italy ,italian cheese made from ewe's milk4 ,salted in brine4 ,granular4 ,pelardon de ,rioms ,languedoc1 ,france ,a goat cheese in season from ,may to ,november4 ,peneteleu ,rumania ,one of the international ,caciocavallo family4 ,penicillium ,glaucum and ,penicillium ,album ,tiny mushroom spores of ,penicillium ,glaucum sprinkled in the curd destined to become ,roquefort1 sprout and grow into blue veins that impart the characteristic flavor4 ,in twelve to fifteen days a second spore develops on the surface1 snow-white ,penicillium ,album4 ,pennich ,turkey ,mellow sheep cheese packed in the skin of sheep or lamb4 ,pennsylvania ,hand ,cheese ,u4,s4,a4 ,this ,german original has been made by the ,pennsylvania ,dutch ever since they arrived from the old country4 ,also ,pennsylvania pot1 or cooked4 ,penroque ,pennsylvania1 ,u4,s4,a ,cow milk imitation ,roquefort1 inoculated with ,penicillium ,roqueforti and ripened in caverns where nature has duplicated the ideal condition of the cheese-curing caverns of ,france4 ,so any failure of ,penroque to rival real ,roquefort is more likely to be the fault of mother cow than mother nature4 ,pepato ,italy ,hard2 stinging1 with whole black peppers that make the lips burn4 ,fine for fire-eaters4 ,an ,american imitation is made in ,northern ,michigan4 ,persill de ,savoie ,savoie1 ,france ,in season from ,may to ,january1 flavored with parsley in a manner similar to that of sage in ,vermont ,cheddar4 ,petafina1 ,la ,dauphin1 ,france ,goat or cow milk mixed together1 with yeast of dried cheese added1 plus salt and pepper1 olive oil1 brandy and absinthe4 ,petit ,carr ,france ,fresh1 unripened ,ancien ,imprial4 ,petit ,gruyre ,denmark ,imitation ,gruyre1 pasteurized1 processed and made almost unrecognizable and inedible4 ,six tin-foil wedges to a box2 also packaged with a couple of crackers for bars1 one wedge for fifteen cents1 where free lunch is forbidden4 ,this is a fair sample of one of several foreign imitations that are actually worse than we can do at home4 ,petit ,moule ,ile-de-,france1 ,france ,a pet name for ,coulommiers4 ,petit ,suisse ,france ,fresh1 unsalted cream cheese4 ,the same as ,neufchtel and similar to ,coulommiers4 ,it comes in two sizes3 ,gros--a largest cylinder ,demi--a small one ,keats called this the creamy curd1 and another writer has praised its ,la ,fontaine-like simplicity4 ,whether made in ,normandy1 ,switzerland1 or ,petropolis1 ,brazil1 by early ,swiss settlers1 it is ideal with honey4 ,petit ,vacher ,france ,little ,cowboy1 an appropriate name for a small cow's-milk cheese4 ,petits ,bourgognes ,lower ,burgundy1 ,france ,soft2 sheep2 white1 small1 tangy4 ,other notable ,petits also beginning with ,b are ,banons and ,bressans4 ,petits ,fromages de ,chasteaux1 les ,france ,small1 sheep cream cheeses from ,lower ,limousin4 ,petits ,fromages de ,chvre ,france ,little cheeses from little goats grazing on the little mountains of ,provence4 ,petits ,pots de ,caill de ,poitiers ,poitou1 ,france ,clotted milk in small pots4 ,pfister ,cham1 ,switzerland ,emmentaler type1 although differing in its method of making with fresh skim milk4 ,it is named for ,pfister ,huber who was the first to manufacture it1 in ,chain4 ,philadelphia ,cream ,u4,s4,a4 ,an excellent cream cheese that has been standard for seventy years4 ,made in ,new ,york ,state in spite of its name4 ,picnic ,u4,s4,a4 ,handy-size picnic packing of mild ,american ,cheddar4 ,swiss has long been called picnic cheese in ,america1 its home away from home4 ,picodon de ,dieule ,fit ,dauphin1 ,france ,in season from ,may to ,december4 ,pie1 ,fromage la ,france ,another name for ,fromage ,blanc or ,farm2 soft1 creamy cottage-cheese type4 ,pie ,cheese ,u4,s4,a ,an apt ,american name for any round store cheese that can be cut in wedges like a pie4 ,perfect with apple or mince or any other pie4 ,and by the way1 in these days when natural cheese is getting harder to find1 any piece of ,american ,cheddar cut in pie wedges before being wrapped in cellophane is apt to be the real thing--if it has the rind on4 ,the wedge shape is used1 however1 without any rind1 to make processed pastes pass for natural even without that identifying word1 and with misleading labels such as old1 sharp ,cheddar and aged nine months4 ,that's long enough to make a baby1 but not a natural out of a processed ,cheddar4 ,pimiento ,u4,s4,a4 ,because pimiento is the blandest of peppers1 it just suits our bland national taste1 especially when mixed with ,neufchtel1 cream1 club or cottage4 ,the best is homemade1 of course1 with honest1 snappy old ,cheddar mashed and mixed to taste1 with the mild ,spanish pepper that equals the ,spanish olive as a partner in such spreads4 ,pimp see ,mainzer ,hand ,cheese4 ,pineapple see ,chapter #d4 ,piora ,tessin1 ,switzerland ,hard cheese with small eyes4 ,whole milk1 either cow's or a mixture of goat's and cow's4 ,pippen ,u4,s4,a4 ,borden brand of ,cheddar4 ,also ,pippen ,roll4 ,pithiviers au ,foin ,france ,orlans variety ripened on hay from ,october to ,may4 ,poitiers ,france ,goat's milker named from its ,poitou district4 ,pommel ,france ,all year4 ,double cream2 unsalted4 ,ponta ,delgada ,azores ,semifirm2 delicate2 piquant ,pontgibaud ,france ,similar to ,roquefort ,ripened at a very low temperature4 ,pont l',evque ,characterized as a classic ,french fromage with ,huge-like ,romanticism4 7,see ,chapter #c47 ,an imported brand is called ,the ,inquisitive ,cow4 ,poona ,u4,s4,a4 ,semisoft2 mellow2 ,new ,york ,stater of distinctive flavor4 ,sold in two-pound packs1 to be kept four or five hours at room temperature before serving4 ,port-,salut1 ,port du ,salut see ,chapter #c4 ,port1 ,blue ,links ,u4,s4,a4 ,blue flavored with red port and put up in pseudo-sausage links4 ,pot cheese ,u4,s4,a4 ,cottage cheese with a dry curd1 not creamed4 ,an old ,english favorite for fruited cheese cakes with perfumed plums1 lemons1 almonds and macaroons4 ,in ,ireland it was used in connection with the sheep-shearing ceremonies1 although itself a common cow curd4 ,pennsylvania pot cheese is cooked4 ,potato ,germany and ,u4,s4,a4 ,made in ,thuringia from sour cow milk with sheep or goat sometimes added4 ,the potatoes are boiled and grated or mashed4 ,one part of the potato is thoroughly mixed or kneaded with two or three parts of die curd4 ,in the better cheese three parts of potatoes are mixed with two of curd4 ,during the mixing1 salt and sometimes caraway seed are added4 ,the cheese is allowed to stand for from two to four days while a fermentation takes place4 ,after this the curd is sometimes covered with beer or cream and is finally placed in tubs and allowed to ripen for fourteen days4 ,a variety of this cheese is made in the ,u4,s4 ,it is probable1 however1 that it is not allowed to ripen for quite so long a period as the potato cheese of ,europe4 ,in all other essentials it appears to be the same4 ,from ,u4,s4 ,department of ,agriculture ,bulletin ,no4 #fjh4 ,potato ,pepper ,italy ,italian ,potato cheese is enlivened with black pepper1 like ,pepato1 only not so stony hard4 ,pots de ,crme ,st4 ,gervais ,st4 ,gervais-sur-mer1 ,france ,the celebrated cream that rivals ,english ,devonshire and is eaten both as a sweet and as a fresh cheese4 ,pouligny-,st4 ,pierre ,touraine1 ,france ,a celebrated cylindrical cheese made in ,indre4 ,season from ,may to ,december4 ,poustagnax1 le ,france ,a fresh cow-milk cheese of ,gascony4 ,prato ,brazil ,semihard1 very yellow imitation of the ,argentine imitation of ,holland ,dutch4 ,standard ,brazilian dessert with guava or quince paste4 ,named not from dish but the ,river ,plate district of the ,argentine from whence it was borrowed long ago4 ,prattigau ,switzerland ,aromatic and sharp1 ,limburger type1 from skim milk4 ,named for its home valley4 ,prestost or ,saaland ,flarr ,sweden ,similar to ,gouda1 but unique--the curd being mixed with whiskey1 packed in a basket1 salted and cellared1 wrapped in a cloth changed daily2 and on the third day finally washed with whiskey4 ,primavera1 ,spring ,minas ,geraes1 ,brazil ,semihard white brand of ,minas cheese high quality1 with a spring-like fragrance4 ,primost ,norway ,soft2 whey2 unripened2 light brown2 mild flavor4 ,primula ,norway ,a blend of ,french ,brie and ,petit ,gruyre1 mild table cheese imitate in ,norway1 sold in small packages4 ,danish ,appetitost is similar1 but with caraway added4 ,processed ,u4,s4,a4 ,from here around the world4 ,natural cheese melted and modified by emulsification with a harmless agent and thus changed into a plastic mass4 ,promessi ,italy ,small soft-cream cheese4 ,provatura ,italy ,a water-buffalo variety4 ,this type of milk makes a good beginning for a fine cheese1 no matter how it is made4 ,providence ,france ,port-,salut from the ,trappist monastery at ,briquebec4 ,provole1 ,provolone1 ,provolocine1 ,provoloncinni1 ,provoletti1 and ,provolino ,italy ,all are types1 shapes and sizes of ,italy's most widely known and appreciated cheese4 ,it is almost as widely but badly imitated in the ,u4,s4,a41 where the final e and i are interchangeable4 ,cured in string nets that stay on permanently to hang decoratively in the home kitchen or dining room4 ,like straw ,chianti bottles1 ,provolones weigh from bocconi 7mouthful71 about one pound1 to two to four pounds4 ,there are three-to five-pound ,provoletti1 and upward with huge ,salamis and ,giants4 ,small ones come ball1 pear1 apple1 and all sorts of decorative shapes1 big ones become monumental sculptures that are works of art to compare with butter and soap modeling4 ,p'teux1 le1 or ,fromage ,cuit ,lorraine1 ,france ,cooked cheese worked with white wine instead of milk1 and potted4 ,puant ,macere ,flanders ,the most candidly named cheese in existence4 ,in season from ,november to ,june4 ,pultost or ,knaost ,norway ,sour milk with some buttermilk1 farm made in mountains4 ,pusztador ,hungary ,semihard1 ,limburger-,romadur type4 ,full flavor1 high scent4 ,pyrenees1 ,fromage des ,france ,a fine mountain variety4 ,q ,quartiolo ,italy ,term used to distinguish ,parmesan-type cheese made between ,september and ,november4 ,quacheq ,macedonia1 ,greece ,sheep1 eaten both fresh and ripened4 ,quargel see ,olmtzer4 ,quartirolo ,italy ,soft1 cow's milk4 ,queijos--,cheeses of the ,azores1 ,brazil and ,portugal see under their local or regional names3 ,alemtejo1 ,azeito1 ,cardiga1 ,ilha1 ,prato and ,serra da ,estrella4 ,queso ,anejo ,mexico ,white1 dry1 skim milk4 ,queso de ,bola ,mexico ,whole milk1 similar to ,edam4 ,queso de ,cavallo ,venezuela ,pear-shaped cheese4 ,quesos ,cheeses3 ,blanco1 ,cartera and ,palma ,metida see ,venezuela4 ,queso de ,cincho ,venezuela ,hard1 round orange balls weighing four pounds and wrapped in palm leaves4 ,queso de ,crema ,costa ,rica ,similar to soft ,brick4 ,queso de ,hoja1 ,leaf ,cheese ,puerto ,rico ,named from its appearance when cut1 like leaves piled on top of each other4 ,queso de ,mano ,venezuela ,aromatic1 sharp1 in four-ounce packages4 ,queso del ,pais1 ,queso de la ,tierra ,puerto ,rico ,white2 pressed2 semisoft ,consumed locally1 ,queso de ,prensa ,puerto ,rico ,the name means pressed cheese4 ,it is eaten either fresh or after ripening two or three months4 ,queso de ,puna ,puerto ,rico ,like ,u4,s4 cottage or ,dutch cheese1 eaten fresh4 ,queso de ,tapara ,venezuela ,made in ,carora1 near ,barqisimeto1 called tapara from the shape and tough skin of that local gourd4 ,it is very good fresh1 but by the time it arrives in ,carora it is often bad and dry4 ,d4,k4,k4 in ,bueno ,provecho4 ,queso ,fresco ,el ,salvador ,cottage-cheese type4 ,queville see ,chapter #c4 ,queyras see ,champolon4 ,r ,rabaal ,coimbra1 ,portugal ,semisoft2 sheep or goat2 thick1 round1 four to five inches in diameter4 ,pleasantly oily1 if made from sheep milk4 ,rabbit ,cheese ,u4,s4,a4 ,a playful name for ,cheddar two to three years old4 ,radener ,germany ,hard2 skim1 similar to ,emmentaler2 made in ,mecklenburg4 ,sixteen by four inches1 weight #cb pounds4 ,radolfzeller ,cream ,germany1 ,switzerland1 ,austria ,similar to ,mnster4 ,ragnit see ,tilsit4 ,rahmkse1 ,allguer ,german ,cream4 ,rainbow ,mexico ,mild2 mellow4 ,ramadoux ,belgium ,soft2 sweet cream2 formed in cubes4 ,similar to ,herv ,rammil or ,rammel ,england ,andr ,simon calls this the best cheese made in ,dorsetshire4 ,also called ,rammilk1 because made from whole or raw milk4 ,practically unobtainable today4 ,rangiport ,france ,a good imitation of ,port-,salut made in ,seine-et-,oise4 ,rarush ,durmar ,turkey ,brittle2 mellow2 nutty4 ,rcherkse ,the name for all smoked cheese in ,germanic countries1 where it is very popular4 ,raviggiolo ,tuscany1 ,italy ,ewe's milk4 ,uncooked2 soft2 sweet2 creamy4 ,rayon or ,raper ,switzerland ,a blind ,emmentaler called ,rayon is shipped young to ,italy1 where it is hardened by aging and then sold as ,raper1 for grating and seasoning4 ,reblochon or ,roblochon ,savoy ,sheep2 soft2 whole milk2 in season from ,october to ,june4 ,weight one to two pounds4 ,a cooked cheese imitated as ,brizecon in the same section4 ,rcollet de ,grardmer ,vosges1 ,france ,a harvest variety similar to ,grom1 made from ,october to ,april4 ,red ,russia see ,livlander4 ,red ,balls ,dutch see ,edam4 ,reggiano see ,grana4 ,regianito ,argentine ,italian ,reggiano type with a name of its own1 for it is not a mere imitation in this land of rich milk and extra fine cheeses4 ,reichkse ,german ,patriotically hailed as cheese of the empire1 when ,germany had one4 ,reindeer ,lapland1 ,iceland1 ,sweden1 ,norway ,in all far northern lands a type of ,swiss is made from reindeer milk ,it is lightly salted1 very hard2 and the ,lapland production is curiously formed1 like a dumbbell with angular instead of round ends4 ,relish cream cheese ,u4,s4,a4 ,mixed with any piquant relish and eaten fresh4 ,remoudon1 or ,fromage ,piquant ,belgium ,the two names combine in re-ground piquant cheese1 and that's what it is4 ,the season is winter1 from ,november to ,june4 ,requeijo ,portugal and ,brazil ,recooked4 ,resurrection see ,welsh4 ,rhubarbe ,france ,a type of ,roquefort which1 in spite of its name1 is no relation to our pie plant4 ,riceys see ,champenois4 ,ricotta ,romano ,italy ,soft and fresh4 ,the best is made from sheep buttermilk4 ,creamy1 piquant1 with subtle fragrance4 ,eaten with sugar and cinnamon1 sometimes with a dusting of powdered coffee4 ,ricotta ,italy and ,u4,s4,a4 ,fresh1 moist1 unsalted cottage cheese for sandwiches1 salads1 lasagne1 blintzes and many ,italian dishes4 ,it is also mixed with ,marsala and rum and relished for dessert ,ricotta may be had in every ,little ,italy1 some of it very well made and1 unfortunately1 some of it a poor substitute whey cheese4 ,ricotta ,salata ,hard2 grayish white4 ,although its flavor is milk it is too hard and too salty for eating as is1 and is mostly used for grating4 ,riesengebirge ,bohemia ,semisoft2 goat or cow2 delicate flavor1 lightly smoked in ,bohemia's northern mountains4 ,rinnen ,germany ,this traditional ,pomeranian sour-milk1 caraway-seeded variety is named from the wooden trough in which it is laid to drain4 ,riola ,normandy1 ,france ,soft2 sheep or goat2 sharp2 resembles ,mont d',or but takes longer to ripen1 two to three months4 ,robbiole ,robbiola ,robbiolini ,lombardy ,italian ,very similar to ,crescenza 7see47 ,alpine winter cheese of fine quality4 ,the form is circular and flat1 weighing from eight ounces to two pounds1 while ,robbiolini1 the baby of the family tips the scale at just under four ounces4 ,roblochon1 le ,same as ,reblochon4 ,a delicious form of it is made of half-dried sheep's milk in ,le ,grand ,bornand4 ,rocamadur ,limousin1 ,france ,tiny sheep milk cheese weighing two ounces4 ,in season ,november to ,may4 ,rocroi ,france ,from the ,champagne district4 ,rokadur ,yugoslavia ,imitation ,roquefort4 ,roll ,england ,hard cylinder1 eight by nine inches1 weighing twenty pounds4 ,rollot or ,rigolot ,picardy and ,montdidier1 ,france ,soft2 fermented2 mold-inoculated2 resembles ,brie and ,camembert1 but much smaller4 ,in season ,october to ,may4 ,this is ,picardy's one and only cheese4 ,roma ,italy ,soft cream4 ,romadour1 ,romadura1 and other national spellings ,germany1 ,austria1 ,hungary1 ,switzerland ,a great ,linburger4 ,the eating season is from ,november to ,april4 ,it is not a summer cheese1 especially in lands where refrigeration is scarce4 ,fine brands are exported to ,america from several countries4 ,romano1 ,romano ,vacchino ,italy ,strong flavoring cheese like ,parmesan and ,pecorino4 ,romanello ,u4,s4,a4 ,similar to ,romano ,vacchino and ,old ,monterey ,jack4 ,small grating cheese1 cured one year4 ,roquefort ,france ,king of cheeses1 with its tingling ,rabelaisian pungency4 ,see ,chapter #c4 ,roquefort cheese dressing1 bottled ,u4,s4,a4 ,made with genuine imported ,roquefort1 but with cottonseed oil instead of olive1 plain instead of wine vinegar1 sugar1 salt1 paprika1 mustard1 flour and spice oil4 ,roquefort de ,corse ,corsica1 ,france ,this ,corsican imitation is blue-colored and correctly made of sheep milk1 but lacks the chalk caves of ,auvergne for ripening4 ,roquefort de ,tournemire ,france ,another ,blue cheese of sheep milk from ,languedoc1 using the royal ,roquefort name4 ,rougerets1 les ,lyonnais1 ,france ,a typical small goat cheese from ,forez1 in a section where practically every variety is made with goat milk4 ,rouennais ,france ,this specialty1 named after its city1 ,rouen1 is a winter cheese1 eaten from ,october to ,may4 ,round ,dutch ,holland ,an early name for ,edam4 ,rouy1 le ,normandy1 ,france ,from the greatest of the cheese provinces1 ,normandy4 ,royal ,brabant ,belgium ,whole milk4 ,small1 ,limburger type4 ,royal ,sentry ,denmark ,processed ,swiss made in ,denmark and shipped to ,americans who haven't yet learned that a ,european imitation can be as bad as an ,american one4 ,this particular pasteurized process-cheese spread puts its ingredients in finer type than any accident insurance policy3 ,samsoe 7,danish ,swiss7 cheese1 cream1 water1 non-fat dry milk solids1 cheese whey solids and disodium phosphate4 ,ruffec1 ,fromage de ,saintonge1 ,france ,fresh2 goat4 ,runesten ,denmark and ,u4,s4,a4 ,similar to ,herrgrdsost4 ,small eyes4 ,wheel weighs about three pounds4 ,wrapped in red transparent film4 ,rush ,cream ,cheese ,england and ,france ,not named from the rush in which many of our cheeses are made1 but from the rush mats and nets some fresh cream cheeses are wrapped and sewed up in to ripen4 ,according to an old ,english recipe the curds are collected with an ordinary fish-slice and placed in a rush shape1 covered with a cloth when filled4 ,lay a half-pound weight in a saucer and set this on top of the strained curd for a few hours1 and then increase the weight by about a half pound4 ,change the cloths daily until the cheese looks mellow1 then put into the rush shape with the fish slice4 ,the formula in use in ,france1 where willow heart-shape baskets are sold for making this cheese1 is as follows3 ,add one cup new warm milk to two cups freshly-skimmed cream4 ,dissolve in this one teaspoon of fine sugar and one tablespoon common rennet or thirty drops of ,hauser's extract of rennet4 ,let it remain in a warm place until curd sets4 ,rush and straw mats are easily made by cutting the straw into lengths and stringing them with a needle and thread4 ,the mats or baskets should not be used a second time4 ,s ,saaland ,pfarr1 or ,prestost ,sweden ,firm2 sharp2 biting2 unique of its kind because it is made with whiskey as an ingredient and the finished product is also washed with whiskey4 ,saanen ,switzerland ,semihard and as mellow as all good ,swiss cheese4 ,this is the finest cheese in the greatest cheese land2 an ,emmentaler also known as ,hartkse1 ,reibkse and ,walliskse1 it came to fame in the sixteenth century and has always fetched an extra price for its quality and age4 ,it is cooked much dryer in the making1 so it takes longer to ripen and then keeps longer than any other4 ,it weighs only ten to twenty pounds and the eyes are small and scarce4 ,the average period needed for ripening is six years1 but some take nine4 ,sage1 or ,green cheese ,england ,this is more of a cream cheese1 than a ,cheddar1 as ,sage is in the ,u4,s4,a4 ,it is made by adding sage leaves and a greening to milk by the method described in ,chapter #d4 ,saint-,affrique ,guyenne1 ,france ,this gourmetic center1 hard by the celebrated town of ,roquefort1 lives up to its reputation by turning out a toothsome goat cheese of local renown4 ,we will not attempt to describe it further1 since like most of the host of cheeses honored with the names of ,saints1 it is seldom shipped abroad4 ,saint-,agathon ,brittany1 ,france ,season1 ,october to ,july4 ,saint-,amand-,montrond ,berry1 ,france ,made from goat's milk4 ,saint-,benoit ,loiret1 ,france ,soft ,olivet type distinguished by charcoal being added to the salt rubbed on the outside of the finished cheese4 ,it ripens in twelve to fifteen days in summer1 and eighteen to twenty in winter4 ,it is about six inches in diameter4 ,saint-,claude ,franche-,comt1 ,france ,semihard2 blue2 goat2 mellow2 small2 square2 a quarter to a half pound4 ,the curd is kept five to six hours only before salting and is then eaten fresh or put away to ripen4 ,saint-,cyr see ,mont d',or4 ,saint-,didier au ,mont d',or see ,mont d',or4 ,saint-,florentin ,burgundy1 ,france ,a lusty cheese1 soft but salty1 in season from ,november to ,july4 ,saint-,flour ,auvergne1 ,france ,another seasonal specialty from this province of many cheeses4 ,saint-,gelay ,poitou1 ,france ,made from goat's milk4 ,saint-,gervais1 ,pots de ,creme1 or ,le ,saint ,gervais see ,pots de ,crme4 ,saint-,heray see ,la ,mothe4 ,saint-,honor ,nivernais1 ,france ,a small goat cheese4 ,saint-,hubert ,france ,similar to ,brie4 ,saint-,ivel ,england ,fresh dairy cream cheese containing ,lactobacillus acidophilus4 ,similar to the yogurt cheese of the ,u4,s4,a41 which is made with ,bacillus ,bulgaricus4 ,saint-,laurent ,roussillon1 ,france ,mountain sheep cheese4 ,saint-,lizier ,barn1 ,france ,a white1 curd cheese4 ,saint-,loup1 ,fromage de ,poitou and ,vende1 ,france ,half-goat1 half-cow milk1 in season ,february to ,september ,saint-,marcellin ,dauphin1 ,france ,one of the very best of all goat cheeses4 ,three by #c_/d inches1 weighing a quarter of a pound4 ,in season from ,march to ,december4 ,sometimes sheep milk may be added1 even cow's1 but this is essentially a goat cheese4 ,saint-,moritz ,switzerland ,soft and tangy4 ,saint-,nectaire1 or ,senecterre ,auvergne1 ,france ,noted as one of the greatest of all ,french goat cheeses4 ,saint-,olivet see ,chapter #c4 ,saint-,pierre-,pouligny see ,pouligny-,saint-,pierre4 ,saint-,reine see ,alise4 ,saint-,rmy1 ,fromage de ,haute-,sane1 ,france ,soft ,pont l',evque type4 ,saint-,stefano ,german ,bel ,paese type4 ,saint-,winx ,flanders1 ,france ,the fromage of ,saint-,winx is a traditional leader in this ,belgian border province noted for its strong1 spiced dairy products4 ,sainte-,anne d',auray ,brittany1 ,france ,a notable ,port-,salut made by ,trappist monks4 ,sainte-,marie ,franche-,comt1 ,france ,a creamy concoction worthy of its saintly name4 ,sainte-,maure1 le1 or ,fromage de ,sainte-,maure-de-,touraine ,france ,made in ,touraine from ,may to ,november4 ,similar to ,valenay4 ,salamana ,southern ,europe ,soft sheep's milk cheese stuffed into bladderlike sausage1 to ripen4 ,it has authority and flavor when ready to spread on bread1 or to mix with cornmeal and cook into a highly cheese-flavored porridge4 ,salame ,france ,soft cream cheese stuffed into skins like salami sausages4 ,salami-sausage style of packing cheese has always been common in ,italy1 from ,provolone down1 and now--both as salami and links--it has became extremely popular for processed and cheese foods throughout ,america4 ,salers1 ,bleu de ,france ,one of the very good ,french ,blues4 ,saligny ,champagne1 ,france ,white cheese made from sheep's milk4 ,saloio ,lisbon1 ,portugal ,an aromatic farm-made hand cheese of skim milk4 ,short cylinder1 #a-a_/b to two inches in diameter1 weighing a quarter of a pound4 ,made near the capital1 ,lisbon1 on many small farms4 ,salonite ,italy ,favorite of ,emperor ,augustus a couple of thousand years ago4 ,saltee ,ireland ,firm2 highly colored2 tangy2 boxed in half-pound slabs4 ,the same as ,whitethorn except for the added color4 ,whitethorn is as white as its name implies4 ,salt-free cheese1 for diets ,u4,s4 cottage2 ,french fresh goat cheese2 and ,luxembourg ,kochenkse4 ,sams ,denmark ,hard2 white2 sharp2 slightly powdery and sweetish4 ,this is the pet cheese of ,erik ,blegvad who illustrated this book4 ,sandwich ,nut ,an ,american mixture of chopped nuts with ,cream cheese or ,neufchtel4 ,sapsago see ,chapter #c4 ,sardegna ,sardinia ,a ,romano type made in ,sardinia4 ,sardinian ,sardinia1 ,italy ,the typical hard grating cheese of this section of ,italy4 ,sardo ,sardinia1 ,italy ,hard2 sharp2 for table and for seasoning4 ,imitated in the ,argentine4 ,there is also a ,pecorino named ,sardo4 ,sarraz or ,sarrazin ,vaud1 ,switzerland ,roquefort type4 ,sassenage ,dauphiny1 ,france ,semihard2 bluer and stronger than ,stilton4 ,this makes a ,french trio of ,blues with ,septmoncel and ,gex1 all three of which are made with the three usual milks mixed3 cow1 goat and sheep4 ,a succulent fermented variety for which both ,grenoble and ,sassenage are celebrated4 ,satz ,germany ,hard cheese made in ,saxony4 ,savoy1 ,savoie ,france ,semisoft2 mellow2 tangy ,port-,salut made by ,trappist monks in ,savoy4 ,sbrinz ,argentine ,hard2 dry2 nutty2 ,parmesan grating type4 ,scanno ,abruzzi1 ,italy ,soft as butter2 sheep2 burnt taste1 delicious with fruits4 ,blackened rind1 deep yellow interior4 ,scarmorze or ,scamorze ,italy ,hard2 buffalo milk2 mild ,provolone type4 ,also called ,pear from being made in that shape1 oddly enough also in pairs1 tied together to hang from rafters on strings in ripening rooms or in the home kitchen4 ,fine when sliced thick and fried in olive oil4 ,a specialty around ,naples4 ,light-tan oiled rind1 about #c-a_/b by five inches in size4 ,imitated in ,wisconsin and sold as ,pear cheese4 ,schabziger see ,chapter #c4 ,schafkse 7,sheep ,cheese7 ,germany ,soft2 part sheep milk2 smooth and delightful4 ,schamser1 or ,rheinwald ,canton ,graubnden1 ,switzerland ,large skim-milker eighteen by five inches1 weighing forty to forty-six pounds4 ,schlickermilch ,this might be translated milk mud4 ,it's another name for ,bloder1 sour milk waddle cheese4 ,schlesische ,sauermilchkse ,silesia1 ,poland ,hard2 sour-milker2 made like hand cheese4 ,laid on straw-covered shelves1 dried by a stove in winter and in open latticed sheds in summer4 ,when very dry and hard1 it is put to ripen in a cellar three to eight weeks and washed with warm water two or three times a week4 ,schlesischer ,weichquarg ,silesia1 ,poland ,soft1 fresh skim1 sour curd1 broken up and cooked at #ajj for a short time4 ,lightly pressed in a cloth sack twenty-four hours1 then kneaded and shaped by hand1 as all hand cheeses are4 ,sometimes sharply flavored with onions or caraway4 ,eaten fresh1 before the strong hand cheese odor develops4 ,schloss1 ,schlosskse1 or ,bismarck ,german ,this ,castle cheese1 also named for ,bismarck and probably a favorite of his1 together with ,bismarck jelly doughnuts1 is an aristocratic ,limburger that served as a model for ,liederkranz4 ,schmierkse ,german cottage cheese that becomes smearcase in ,america4 ,schnitzelbank ,pot see ,liederkranz1 ,chapter #d4 ,schoenland ,german ,imitation of ,italian ,bel ,paese1 also translated beautiful land4 ,schtzenkse ,austria ,romadur-type4 ,small rectangular blocks weighing less than four ounces and wrapped in tin foil4 ,shottengsied ,alpine ,a whey cheese made and consumed locally in the ,alps4 ,schwarzenberger ,hungary and ,bohemia ,one part skim to two parts fresh milk4 ,it takes two to three months to ripen4 ,schweizerkse ,switzerland ,german for ,swiss cheese4 7,see ,emmentaler47 ,schweizerost ,dansk1 ,danish ,swiss ,cheese ,denmark ,a popular ,danish imitation of ,swiss ,swiss cheese that is nothing wonderful4 ,select ,brick see ,chapter #ab4 ,selles-sur ,cher ,berry1 ,france ,a goat cheese1 eaten from ,february to ,september4 ,snecterre ,puy-de-,dme1 ,france ,soft1 whole-milk2 cylindrical1 weighing about #a-a_/b pounds4 ,septmoncel ,france ,semihard2 skim2 blue-veined2 made of all three milks3 cow1 goat and sheep4 ,an excellent ,blue ranked above ,roquefort by some1 and next to ,stilton4 ,also called ,jura ,bleu1 and a member of the triple milk triplets with ,gex and ,sassenage4 ,serbian ,serbia ,made most primitively by dropping heated stones into a kettle of milk over an open fire4 ,after the rennet is added1 the curd stands for an hour and is separated from the whey by being lifted in a cheesecloth and strained4 ,it is finally put in a wooden vessel to ripen4 ,first it is salted1 then covered each day with whey for eight days and finally with fresh milk for six4 ,syria also makes a cheese called ,serbian from goat's milk4 ,it is semisoft4 ,serbian ,butter see ,kajmar4 ,serra da ,estrella1 ,queijo da 7,cheese of the ,star ,mountain ,range7 ,portugal ,the finest of several superb mountain-sheep cheeses in ,portugal4 ,other milk is sometimes added1 but sheep is standard4 ,the milk is coagulated by an extract of thistle or cardoon flowers in two to six hours4 ,it is ripened in circular forms for several weeks and marketed in rounds averaging five pounds1 about ten by two inches4 ,the soft paste inside is pleasantly oily and delightfully acid4 ,sharp-flavored cheese ,u4,s4 aged ,cheddars1 including ,monterey ,jack2 ,italian ,romano ,fecorino1 ,old ,asiago1 ,gorgonzola1 ,incanestrato and ,caciocavallo2 ,spanish de ,fontine2 ,aged ,roumanian ,kaskaval4 ,shefford see ,chapter #b4 ,silesian ,poland and ,germany ,white2 mellow2 caraway-seeded4 ,imitated in the ,u4,s4,a4 7see ,schlesischer47 ,sir cheeses ,in ,yugoslavia1 ,montenegro and adjacent lands ,sir or ,cyr means cheese4 ,mostly this type is made of skimmed sheep milk and has small eyes or holes1 a sharp taste and resemblance to both ,american ,brick and ,limburger4 ,they are much fewer than the ,saint cheeses in ,france4 ,sir ,iz ,mjesine ,dalmatia1 ,yugoslavia ,primitively made by heating skim sheep milk in a bottle over an open fire1 coagulating it quickly with pig or calf rennet1 breaking up the curd with a wooden spoon and stirring it by hand over the fire4 ,pressed into forms eight inches square and two inches thick1 it is dried for a day and either eaten fresh or cut into cubes1 salted1 packed in green sheep or goat hides1 and put away to ripen4 ,sir ,mastny ,montenegro ,fresh sheep milk4 ,sir ,posny ,montenegro ,hard2 skim sheep milk2 white1 with many small holes4 ,also answers to the names of ,tord and ,mrsav4 ,sir1 ,twdr see ,twdr ,sir4 ,sir1 ,warshawski see ,warshawski ,syr4 ,siraz ,serbia ,semisoft2 whole milk4 ,mellow4 ,skyr ,iceland ,the one standard cheese of the country4 ,a cross between ,devonshire cream and cream cheese1 eaten with sugar and cream4 ,it is very well liked and filling1 so people are apt to take too much4 ,a writer on the subject gives this bit of useful information for travelers3 ,it is not advisable1 however1 to take coffee and ,skyr together just before riding1 as it gives you diarrhea4 ,slipcote1 or ,colwick ,england ,soft2 unripened2 small2 white2 rich as butter4 ,the curd is put in forms six by two inches for the whey to drain away4 ,when firm it is placed between cabbage leaves to ripen for a week or two1 and when it is taken from the leaves the skin or coat becomes loose and easily slips off--hence the name4 ,in the middle of the eighteenth century it was considered the best cream cheese in ,england and was made then1 as today1 in ,wissenden1 ,rutlandshire4 ,smltost ,sweden ,soft and melting4 ,smearcase ,old ,english corruption of ,german ,schmierkse1 long used in ,america for cottage cheese4 ,smoked ,block ,austria ,a well-smoked cheese in block form4 ,smoked ,mozzarella see ,mozzarella ,affumicata4 ,smoked ,szekely ,hungary ,soft2 sheep2 packed like sausage in skins or bladders and smoked4 ,smokelet ,norway4 ,a small smoked cheese4 ,soaked-curd cheese see ,washed-curd cheese4 ,sorbais ,champagne1 ,france ,semihard2 whole milk2 fermented2 yellow1 with reddish brown rind4 ,full flavor1 high smell4 ,similar to ,maroilles in taste and square shape1 but smaller4 ,sorte ,maggenga and ,sorte ,vermenga ,two sorts of ,italian ,parmesan4 ,soumaintrain1 ,fromage de ,france ,soft2 fine2 strong variety from ,upper ,burgundy4 ,soybean ,china ,because this cheese is made of vegetable milk and often developed with a vegetable rennet1 it is rated by many as a regular cheese4 ,but our occidental kind with animal milk and rennet is never eaten by ,chinese and the mere mention of it has been known to make them shiver4 ,spalen or ,stringer ,switzerland ,a small ,emmentaler of fine reputation made in the ,canton of ,unterwalden from whole and partly skimmed milk and named from the vessel in which five or six are packed and transported together4 ,sperrkse see ,dry4 ,spiced ,international ,many a bland cheese is saved from oblivion by the addition of spice1 to give it zest4 ,one or more spices are added in the making and thoroughly mixed with the finished product1 so the cheese often takes the name of the spice3 ,kuminost or ,kommenost for cumin2 ,caraway in ,english and several other languages1 among them ,kmmel1 ,nokkelost and ,leyden2 ,friesan ,clove and ,nagelkass2 ,sage2 ,thyme1 cloverleaf ,sapsago2 whole black pepper ,pepato1 etc4 ,spiced and ,spiced ,spreads ,u4,s4,a4 ,government standards for spiced cheeses and spreads specify not less than #a-a_/b ounces of spice to #ajj pounds of cheese4 ,spiced ,fondue see ,vacherin ,fondu4 ,france ,spitz ,spitzkase ,germany ,small cylinder1 four by one and a half inches4 ,caraway spiced1 ,limburger-like4 see ,backsteiner4 ,sposi ,italy ,soft2 small2 cream4 ,spra ,greek ,sharp and pleasantly salty1 packed fresh from the brine bath in one-pound jars4 ,as tasty as all ,greek cheeses because they are made principally from sheep milk4 ,stngenkase ,germany ,limburger type4 ,stein ,kse ,u4,s4,a4 ,aromatic1 piquant stone4 ,a beer stein accompaniment well made after the old ,german original4 ,steinbuscher-,kse ,german ,semihard2 firm2 full cream2 mildly sour and pungent4 ,brick forms1 reddish and buttery4 ,originated in ,frankfurt4 ,highly thought of at home but little known abroad4 ,steppe ,russia1 ,germany1 ,austria1 ,denmark ,german colonists made and named this in ,russia4 ,rich and mellow1 it tastes like ,tilsiter and is now made in ,denmark for export1 as well as in ,germany and ,austria for home consumption4 ,stilton see ,chapter #c4 ,stirred curd cheese ,u4,s4,a4 ,similar to ,cheddar1 but more granular1 softer in texture and marketed younger4 ,stracchino ,italy ,soft2 goat2 fresh cream2 winter2 light yellow2 very sharp1 rich and pungent4 ,made in many parts of ,italy and eaten sliced1 never grated4 ,a fine cheese of which ,taleggio is the leading variety4 ,see in ,chapter #c4 ,also see ,certoso ,stracchino4 ,stracchino ,crescenza is an extremely soft and highly colored member of this distinguished family4 ,stravecchio ,italy ,well-aged1 according to the name4 ,creamy and mellow4 ,stringer see ,spalen4 ,styria ,austria ,whole milk4 ,cylindrical form4 ,suffolk ,england ,an old-timer1 seldom seen today4 ,stony-hard1 horny flet milk cartwheels locally nicknamed bang4 ,never popular anywhere1 it has stood more abuse than ,limburger1 not for its smell but for its flinty hardness4 ,hunger will break through stone walls and anything except a ,suffolk cheese4 ,those that made me were uncivil ,for they made me harder than the devil4 ,knives won't cut me2 fire won't sweat me2 ,dogs bark at me1 but can't eat me4 ,surati1 ,panir ,india ,buffalo milk4 ,uncolored4 ,suraz ,serbia ,semihard and semisoft4 ,sveciaost ,sweden ,a national pride1 named for its country1 ,swedish cheese1 to match ,swiss cheese and ,dutch cheese4 ,it comes in three qualities3 full cream1 #c_/d cream1 and half cream4 ,soft2 rich2 ready to eat at six weeks and won't keep past six months4 ,a whole-hearted1 whole-milk1 wholesome cheese named after the country rather than a part of it as most osts are4 ,sweet-curd ,u4,s4,a4 ,hard ,cheddar1 differing in that the milk is set sweet and the curd cooked firmer and faster1 salted and pressed at once4 ,when ripe1 however1 it is hardly distinguishable from the usual ,cheddar made by the granular process4 ,swiss ,u4,s4,a4 ,in #ahde emigrants from ,galrus1 ,switzerland1 founded ,new ,galrus1 ,wisconsin and1 after failing at farming due to cinch bugs gobbling their crops1 they turned to cheesemaking and have been at it ever since4 ,american ,swiss1 known long ago as picnic cheese1 has been their standby1 and only in recent years these ,wisconsin ,schweizers have had competition from ,ohio and other states who turn out the typical cartwheels1 which still look like the genuine imported ,emmentaler4 ,szekely ,transylvania1 ,hungary ,soft2 sheep2 packed in links of bladders and sometimes smoked4 ,this is the type of foreign cheese that set the popular style for ,american processed links1 with wine flavors and everything4 ,t ,taffel1 ,table1 ,taffelost ,denmark ,a ,danish brand name for an ordinary slicing cheese4 ,tafi ,argentina ,made in the rich province of ,tucuman4 ,taiviers1 les ,petits ,fromages de ,prigord1 ,france ,very small and tasty goat cheese4 ,taleggio ,lombardy1 ,italy ,soft1 whole-milk1 ,stracchino type4 ,tallance ,france ,goat4 ,tamie ,france ,port-,salut made by ,trappist monks at ,savoy from their method that is more or less a trade secret4 ,tome de ,beaumont is an imitation produced not far away4 ,tanzenberger ,carinthia1 ,austria ,limburger type4 ,tao-foo or ,tofu ,china1 ,japan1 the ,orient ,soybean curd or cheese made from the milk of soybeans4 ,the beans are ground and steeped1 made into a paste that's boiled so the starch dissolves with the casein4 ,after being strained off1 the milk is coagulated with a solution of gypsum4 ,this is then handled in the same way as animal milk in making ordinary cow-milk cheeses4 ,after being salted and pressed in molds it is ready to be warmed up and added to soups and cooked dishes1 as well as being eaten as is4 ,teleme ,rumania ,similar to ,brinza and sometimes called ,branza de ,bralia4 ,made of sheep's milk and rapidly ripened1 so it is ready to eat in ten days4 ,terzolo ,italy ,term used to designate ,parmesan-type cheese made in winter4 ,tte ,tte1 ,tte de ,maure1 ,moor's ,head ,france ,round in shape4 ,french name for ,dutch ,edam4 ,tte de ,moine1 ,monk's ,head ,france ,a soft head weighing ten to twenty pounds4 ,creamy1 tasty1 summer ,swiss1 imitated in ,jura1 ,france1 and also called ,bellelay4 ,tte de ,mort see ,fromage ,gras for this death's head4 ,the ,tempting cheese of ,fyvie ,scotland ,something on the order of ,eve's apple1 according to the ,scottish rhyme that exposes it3 ,the first love token ye gae me ,was the tempting cheese of ,fyvie4 ,o wae be to the tempting cheese1 ,the tempting cheese of ,fyvie1 ,gat me forsake my ain gude man ,and follow a fottman laddie4 ,texel ,sheep's milk cheese of three or four pounds made on the island of ,texel1 off the coast of the ,netherlands4 ,thenay ,vendme1 ,france ,resembles ,camembert and ,vendme4 ,thion ,switzerland ,a fine ,emmentaler4 ,three ,counties ,ireland ,an undistinguished ,cheddar named for the three counties that make most of the ,irish cheese4 ,thuringia ,caraway ,germany ,a hand cheese spiked with caraway4 ,thyme ,syria ,soft and mellow1 with the contrasting pungence of thyme4 ,two other herbal cheeses are flavored with thyme--both ,french3 ,fromage ,fort ,,ii1 ,hazebrook ,,ii4 ,tibet ,tibet ,the small1 hard1 grating cheeses named after the country ,tibet1 are of sheep's milk1 in cubes about two inches on all sides1 with holes to string them through the middle1 fifty to a hundred on each string4 ,they suggest ,chinese strings of cash and doubtless served as currency1 in the same way as ,chinese cheese money4 7,see under ,money47 ,tignard ,savoy1 ,france ,hard2 sheep or goat2 blue-veined2 sharp2 tangy2 from ,tigne ,valley in ,savoy4 ,similar to ,gex1 ,sassenage and ,septmoncel4 ,tijuana ,mexico ,hard2 sharp2 biting2 named from the border race-track town4 ,tillamook see ,chapter #d4 ,tilsit1 or ,tilsiter ,kse1 also called ,ragnit ,germany ,this classical variety of ,east ,prussia is similar to ,american ,brick4 ,made of whole milk1 with many small holes that give it an open texture1 as in ,port-,salut1 which it also resembles1 although it is stronger and coarser4 ,old ,tilsiter is something special in aromatic tang1 and attempts to imitate it are made around the world4 ,one of them1 ,ovr1 is such a good copy it is called ,hungarian ,tilsit4 ,there are ,american1 ,danish1 and ,canadian--even ,swiss--imitations4 ,the genuine ,tilsit has been well described as forthright in flavor2 a good snack cheese1 but not suitable for elegant post-prandial dallying4 ,tilziski ,yugoslavia ,a ,montenegrin imitation ,tilsiter4 ,tome de ,beaumont ,france ,whole cow's milk4 ,tome1 la ,auvergne1 ,france ,also called ,fourme1 ,cantal1 or ,fromage de ,cantal4 ,a kind of ,cheddar that comes from ,ambert1 ,aubrac1 ,aurillac1 ,grand-,murol1 ,rche1 ,salers1 etc4 ,tome de ,chvre ,savoy1 ,france ,soft goat cheese4 ,tome de ,savoie ,france ,soft paste2 goat or cow4 ,others in the same category are3 ,tome des ,beagues1 ,tome au ,fenouil1 ,tome ,doudane4 ,tomelitan ,gruyre ,norway ,imitation of ,french ,gruyre in #b-a_/b ounce packages4 ,topf or ,topfkse ,germany ,a cooked cheese to which ,pennsylvania pot is similar4 ,sour skim milk cheese1 eaten fresh and sold in packages of one ounce4 ,when cured it is flaky4 ,toscano1 or ,pecorino ,toscano ,tuscany1 ,italy ,sheep's milk cheese like ,romano but softer1 and therefore used as a table cheese4 ,toscanello ,tuscany1 ,italy ,a smaller edition of ,toscano4 ,touareg ,berber1 ,africa ,skim milk often curdled with ,korourou leaves4 ,the soft curd is then dipped out onto mats like pancake batter and sun dried for ten days or placed by a fire for six1 with frequent turning4 ,very hard and dry and never salted4 ,made from ,lake ,tchad to the ,barbary ,states by ,berber tribes4 ,tour ,eiffel ,berry1 ,france ,besides naming this ,berry cheese1 ,tour ,eiffel serves as a picturesque label and trademark for a brand of ,camembert4 ,touloumisio ,greece ,similar to ,feta4 ,tournette ,france ,small goat cheese4 ,tourne de chvre ,dauphin1 ,france ,goat cheese4 ,trappe1 la1 or ,oka ,canada ,truly fine ,port-,salut named for the ,trappist order and its ,canadian monastery4 ,trappist see ,chapter #c4 ,trappist ,yugoslavia ,trappist ,port-,salut imitation4 ,trauben 7,grape7 ,switzerland ,swiss or ,gruyre aged in ,swiss ,neuchtel wine and so named for the grape4 ,travnik1 ,travnicki ,albania1 ,russia1 ,yugoslavia ,soft1 sheep whole milk with a little goat sometimes and occasionally skim milk4 ,more than a century of success in ,europe1 ,turkey and adjacent lands where it is also known as ,arnauten1 ,arnautski ,sir and ,vlasic4 ,when fresh it is almost white and has a mild1 pleasing taste4 ,it ripens to a stronger flavor in from two weeks to several months1 and is not so good if holes should develop in it4 ,the pure sheep-milk type when aged is characteristically oily and sharp4 ,traz os ,montes ,portugal ,soft2 sheep2 oily2 rich2 sapid4 ,for city turophiles nostalgically named ,from the ,mountains4 ,all sheep cheese is oily1 some of it a bit muttony1 but none of it at all tallowy4 ,trecce ,italy ,small1 braided cheese1 eaten fresh4 ,triple ,aurore ,france ,normandy cheese in season all the year around4 ,troo ,france ,made and consumed in ,touraine from ,may to ,january4 ,trouville ,france ,soft1 fresh1 whole milk4 ,pont l',evque type of superior quality4 ,troyes1 ,fromage de see ,barberey and ,ervy4 ,truckles ,england ,no4 ,i3 ,wiltshire1 ,england4 ,skimmed milk2 blue-veined variety like ,blue ,vinny4 ,the quaint word is the same as used in truckle or trundle bed4 ,on ,shrove ,monday ,wiltshire kids went from door to door singing for a handout3 ,pray1 dame1 something1 ,an apple or a dumpling1 ,or a piece of ,truckle cheese ,of your own making4 ,no4 ,,ii3 ,local name in the ,west of ,england for a full cream ,cheddar put up in loaves4 ,tschil ,armenia ,also known as ,leaf1 ,telpanir and ,zwirn4 ,skim milk of either sheep or cows4 ,made into cakes and packed in skins in a land where wine is drunk from skin canteens1 often with ,tschil4 ,tuile de ,flandre ,france ,a type of ,marolles4 ,tullum ,penney ,turkey ,salty from being soaked in brine4 ,tuna1 ,prickly ,pear ,mexico ,not an animal milk cheese1 but a vegetable one1 made by boiling and straining the pulp of the cactuslike prickly pear fruit to cheeselike consistency4 ,it is chocolate-color and sharp1 piquantly pleasant when hard and dry4 ,it is sometimes enriched with nuts1 spices and_/or flowers4 ,it will keep for a very long time and has been a dessert or confection in ,mexico for centuries4 ,tuscano ,italy ,semihard2 cream color2 a sort of ,tuscany ,parmesan4 ,twdr ,sir ,serbia ,semisoft sheep skim-milk cheese with small holes and a sharp taste4 ,pressed in forms two by ten to twelve inches in diameter4 ,similar to ,brick or ,limburger4 ,twin ,cheese ,u4,s4,a4 ,outstanding ,american ,cheddar marketed by ,joannes ,brothers1 ,green ,bay1 ,wisconsin4 ,tworog ,russia ,semihard sour milk farm 7not factory7 made4 ,it is used in the cheese bread called ,notruschki4 ,tybo ,denmark ,made in ,copenhagen from pasteurized skim milk4 ,tyrol ,sour ,german ,a typical ,tyrolean hand cheese4 ,tzgone ,dalmatia ,the opposite number of ,tzigen1 just below4 ,tzigenkse ,austria ,semisoft2 skimmed sheep1 goat or cow milk4 ,white2 sharp and salty2 originated in ,dalmatia4 ,u ,urda ,rumania ,creamy2 sweet2 mild4 ,uri ,switzerland ,hard2 brittle2 white2 tangy4 ,made in the ,canton of ,uri4 ,eight by eight to twelve inches1 weight twenty to forty pounds4 ,urseren ,switzerland ,mild flavored4 ,cooked curd4 ,urt1 ,fromage d' ,soft ,port-,salut type of the ,basque country4 ,v ,vacherin ,france and ,switzerland ,i4 ,vacherin la ,main4 ,savoy1 ,france4 ,firm1 leathery rind1 soft interior like ,brie or ,camembert2 round1 five to six by twelve inches in diameter4 ,made in summer to eat in winter4 ,when fully ripe it is almost a cold version of the great dish called ,fondue4 ,inside the hard-rind container is a velvety1 spicy1 aromatic cream1 more runny than ,brie1 so it can be eaten with a spoon1 dunked in1 or spread on bread4 ,the local name is ,tome de ,montague4 ,,ii4 ,vacherin ,fondu1 or ,spiced ,fondu4 ,switzerland4 ,although called ,fondu from being melted1 the ,no4 ,i ,vacherin comes much closer to our conception of the dish ,fondue1 which we spell with an e4 ,vacherin ,no4 ,,ii might be called a re-cooked and spiced ,emmentaler1 for the original cheese is made1 and ripened about the same as the ,swiss classic and is afterward melted1 spiced and reformed into ,vacherin4 ,val-d',andorre1 ,fromage du ,andorra1 ,france ,sheep milk4 ,valdeblore1 le ,nice1 ,france ,hard1 dried1 small ,alpine goat cheese4 ,valenay1 or ,fromage de ,valenay ,touraine1 ,france ,soft2 cream2 goat milk2 similar to ,saint-,maure4 ,in season from ,may to ,december4 ,this was a favorite with ,francis ,i4 ,valio ,finland ,one-ounce wedges1 six to a box1 labeled pasteurized process ,swiss cheese1 made by the ,cooperative ,butter ,export ,association1 ,helsinki1 ,finland1 to sell to ,north ,americans to help them forget what real cheese is4 ,valsic ,albania ,crumbly and sharp4 ,varalpenland ,germany ,alpine4 ,piquant1 strong in flavor and smell4 ,varennes1 ,fromage de ,france ,soft1 fine1 strong variety from ,upper ,burgundy4 ,vsterbottenost ,west ,bothnia ,slow-maturing4 ,one to one-and-a-half years in ripening to a pungent1 almost bitter taste4 ,vstgtaost ,west ,gothland1 ,sweden ,semihard2 sweet and nutty4 ,takes a half year to mature4 ,weight twenty to thirty pounds4 ,vendme1 ,fromage de ,france ,hard2 sheep2 round and flat2 like la ,cendre in being ripened under ashes4 ,there is also a soft ,vendme sold mostly in ,paris4 ,veneto1 ,venezza ,italy ,parmesan type1 similar to ,asiago4 ,usually sharp4 ,vic-en-,bigorre ,france ,winter cheese of ,barn in season ,october to ,may4 ,victoria ,england ,the brand name of a cream cheese made in ,guilford4 ,ville ,saint-,jacques ,france ,ile-de-,france winter specialty in season from ,november to ,may4 ,villiers ,france ,soft1 one-pound squares made in ,haute-,marne4 ,viry-vory1 or ,vary ,france ,fresh cream cheese4 ,viterbo ,italy ,sheep milk usually curdled with wild artichoke1 ,cynara ,scolymus4 ,strong grating and seasoning type of the ,parmesan-,romano-,pecorino family4 ,vize ,greece ,ewe's milk2 suitable for grating4 ,void ,meuse1 ,france ,soft associate of ,pont l',evque and ,limburger4 ,volvet ,kaas ,holland ,the name means full cream cheese and that--according to law--has #de fat in the dry product 7,see ,gras47 ,vorarlberg ,sour-milk ,greasy ,hard2 greasy2 semicircular form of different sizes1 with extra-strong flavor and odor4 ,the name indicates that it is made of sour milk4 ,vory1 le ,france ,fresh cream variety like ,neufchtel and ,petit ,suisse4 ,w ,warshawski ,syr ,poland ,semihard2 fine nutty flavor2 named for the capital city of ,poland4 ,warwickshire ,england ,derbyshire type4 ,washed-curd cheese ,u4,s4,a4 ,similar to ,cheddar4 ,the curd is washed to remove acidity and any abnormal flavors4 ,wedesslborg ,denmark ,a mild1 full cream loaf of ,danish blue that can be very good if fully ripened4 ,weisschmiere ,bavaria1 ,germany ,similar to ,weisslacker1 a slow-ripening variety that takes four months4 ,weisslacker1 ,white ,lacquer ,bavaria ,soft2 piquant2 semisharp2 ,allguer-type put up in cylinders and rectangles1 #d-a_/b by #d by #c-a_/b1 weighing #b-a_/b pounds4 ,one of ,germany's finest soft cheeses4 ,welsh cheeses ,the words ,welsh and cheese have become synonyms down the ages4 ,welsh cheeses can be attractive3 the pale1 mild ,caerphilly was famous at one time1 and nowadays has usually a factory flavor4 ,a soft cream cheese can be obtained at some farms1 and sometimes holds the same delicate melting sensuousness that is found in the poems of ,john ,keats4 ,the ',resurrection ,cheese' of ,llanfihangel ,abercowyn is no longer available1 at least under that name4 ,this cheese was so called because it was pressed by gravestones taken from an old church that had fallen into ruins4 ,often enough the cheeses would be inscribed with such wording as ',here lies ,blodwen ,evans1 aged #gb4' 7,from ,my ,wales by ,rhys ,davies47 ,wensleydale ,england ,i4 ,england1 ,yorkshire4 ,hard2 blue-veined2 double cream2 similar to ,stilton4 ,this production of the medieval town of ,wensleydale in the ,ure ,valley is also called ,yorkshire-,stilton and is in season from ,june to ,september4 ,it is put up in the same cylindrical form as ,stilton1 but smaller4 ,the rind is corrugated from the way the wrapping is put on4 ,,ii4 ,white2 flat-shaped2 eaten fresh2 made mostly from ,january through the ,spring1 skipping the season when the greater ,no4 ,i is made 7throughout the summer7 and beginning to be made again in the fall and winter4 ,werder1 ,elbinger and ,niederungskse ,west ,prussia ,semisoft cow's-milker1 mildly acid1 shaped like ,gouda4 ,west ,friesian ,netherlands ,skim-milk cheese eaten when only a week old4 ,the honored antiquity of it is preserved in the anonymous ,english couplet3 ,good bread1 good butter and good cheese ,is good ,english and good ,friese4 ,westphalia ,sour ,milk1 or ,brioler ,germany ,sour-milk hand cheese1 kneaded by hand4 ,butter and_/or egg yolk is mixed in with salt1 and either pepper or caraway seeds4 ,then the richly colored curd is shaped by hand into small balls or rolls of about one pound4 ,it is dried for a couple of hours before being put down cellar to ripen4 ,the peculiar flavor is due partly to the seasonings and partly to the curd being allowed to putrify a little1 like ,limburger1 before pressing4 ,this sour-milker is as celebrated as ,westphalian raw ham4 ,it is so soft and fat it makes a sumptuous spread1 similar to ,tilsit and ,brinza4 ,it was named ,brioler from the ,gute ,brioler inn where it was perfected by the owner1 ,frau ,westphal1 well over a century ago4 ,the ,english sometimes miscall it ,bristol from a ,hobson-,jobson of the name ,briol4 ,whale ,cheese ,u4,s4,a4 ,in ,the ,cheddar ,box1 ,dean ,collins tells of an ancient legend in which the whales came into ,tillamook ,bay to be milked2 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 whales4 ,white1 ,fromage ,blanc ,france ,skim-milk summer cheese made in many parts of the country and eaten fresh1 with or without salt4 ,white ,cheddar ,u4,s4,a4 ,any ,cheddar that isn't colored with anatto is known as ,white ,cheddar4 ,green ,bay brand is a fine example of it4 ,white ,gorgonzola ,this type without the distinguishing blue veins is little known outside of ,italy where it is highly esteemed4 7,see ,gorgonzola47 ,white ,stilton ,england ,this white form of ,england's royal blue cheese lacks the aristocratic veins that are really as green as ,ireland's flag4 ,whitethorn ,ireland ,firm2 white2 tangy2 half-pound slabs boxed4 ,saltee is the same1 except that it is colored4 ,wilstermarsch-,kse ,holsteiner ,marsch ,schleswig-,holstein1 ,germany ,semihard2 full cream2 rapidly cured2 ,tilsit type2 very fine2 made at ,itzehoe4 ,wiltshire or ,wilts ,england ,a ,derbyshire type of sharp ,cheddar popular in ,wiltshire4 7,see ,north ,wilts47 ,wisconsin ,factory ,cheeses ,u4,s4,a4 ,have the date of manufacture stamped on the rind1 indicating by the age whether the flavor is mild1 mellow1 nippy1 or sharp4 ,american ,cheddar requires from eight months to a year to ripen properly1 but most of it is sold green when far too young4 ,notable ,wisconsiners are ,loaf1 ,limburger1 ,redskin and ,swiss4 ,withania ,india ,cow taboos affect the cheesemaking in ,india1 and in place of rennet from calves a vegetable rennet is made from withania berries4 ,this names a cheese of agreeable flavor when ripened1 but1 unfortunately1 it becomes acrid with age4 ,y ,yoghurt1 or ,yogurt ,u4,s4,a4 ,made with ,bacillus bulgaricus1 that develops the acidity of the milk4 ,it is similar to the ,english ,saint ,ivel4 ,york1 ,york ,curd and ,cambridge ,york ,england ,a high-grade cream cheese similar to ,slipcote1 both of which are becoming almost extinct since ,world ,war ,,ii4 ,also1 this type is too rich to keep any length of time and is sold on the straw mat on which it is cured1 for local consumption4 ,yorkshire-,stilton ,cotherstone1 ,england ,this ,stilton1 made chiefly at ,cotherstone1 develops with age a fine internal fat which makes it so extra-juicy that it's a general favorite with ,english epicures who like their game well hung4 ,york ,state ,u4,s4,a4 ,short for ,new ,york ,state1 the most venerable of our ,cheddars4 ,young ,america ,u4,s4,a4 ,a mild1 young1 yellow ,cheddar4 ,yo-yo ,u4,s4,a4 ,copying pear-and apple-shaped balls of ,italian ,provolone hanging on strings1 a ,new ,york cheesemonger put out a ,cheddar on a string1 shaped like a yo-yo4 ,z ,ziegel ,austria ,whole milk1 or whole milk with cream added4 ,aged only two months4 ,ziegenkse ,germany ,a general name in ,germanic lands for cheeses made of goat's milk4 ,altenburger is a leader among ,ziegenkse4 ,ziger ,i4 ,this whey product is not a true cheese1 but a cheap form of food made in all countries of central ,europe and called albumin cheese1 ,recuit1 ,ricotta1 ,broccio1 ,brocotte1 ,serac1 ,ceracee1 etc4 ,some are flavored with cider and others with vinegar4 ,there is also a whey bread4 ,,ii4 ,similar to ,corsican ,broccio and made of sour sheep milk instead of whey4 ,sometimes mixed with sugar into small cakes4 ,zips see ,brinza4 ,zomma ,turkey ,similar to ,caciocavallo4 ,zwirn see ,tschil4 ,illustration ,index of ,recipes ,american ,cheese ,salad1 #abh ,angelic ,camembert1 #abj ,apple and ,cheese ,salad1 #acj ,apple ,pie la ,cheese1 #aai ,apple ,pie ,adorned1 #aai ,apple ,pie1 ,cheese-crusty1 #aai ,asparagus and ,cheese1 ,italian1 #aaj au ,gratin ,eggs1 #abe ,potatoes1 #abe ,tomatoes1 #abe ,blintzes1 #aaa ,brie or ,camembert ,salad1 #abh ,camembert1 ,angelic1 #abj ,champagned ,roquefort or ,gorgonzola1 #abb ,cheddar ,omelet1 #ace ,cheese and ,nut ,salad1 #abh ,cheese and ,pea ,salad1 #acj ,cheese ,cake1 ,pineapple1 #aag ,cheese ,charlotte1 #acc ,cheese-crusty ,apple ,pie1 #aai ,cheese ,custard1 #aah ,cheese ,pie1 ,open-faced1 #aah ,cheese ,sauce1 ,plain1 #aca ,cheese ,waffles1 #aab ,cheesed ,mashed ,potatoes1 #acg ,chicken ,cheese ,soup1 #abg ,cottage ,cheese ,pancakes1 #aab ,christmas ,cake ,sandwiches1 #abj ,cold ,dunking1 #acc ,custard1 ,cheese1 #aah ,dauphiny ,ravioli1 #aji ,diablotins1 #ace ,dumpling1 ,napkin1 #aab ,dunking1 ,cold1 #acc ,eggs au ,gratin1 #abe ,flan au ,fromage1 #aai ,fondue l',italienne1 #hd ,all-,american1 #he au ,fromage1 #ij ,baked ,tomato1 #hi ,brick1 #ib ,catsup ,tummy ,fondiddy1 ,quickie1 #ia ,cheddar ,dunk ,bowl1 #ic ,cheese1 #ib ,cheese1 and ,corn1 #ib ,cheese and ,rice1 #ia ,chives1 #hh ,comtois1 #hh ,corn and ,cheese1 #ib ,neufchtel ,style1 #hb #ajj ,american1 #ij ,parmesan1 #hf ,quickie ,catsup ,tummy ,fondiddy1 #ia ,rice1 and ,cheese1 #ia ,sapsago ,swiss1 #hf ,tomato1 #hi ,tomato ,baked1 #hi ,vacherin-,fribourg1 #hh ,fritters1 ,italian1 #aji ,fritto ,misto1 ,italian1 #acg ,garlic on ,cheese1 #aaj ,gorgonzola and ,banana ,salad1 #abi ,green ,cheese ,salad ,julienne1 #abg ,italian ,asparagus and ,cheese1 #aaj ,italian ,fritters1 #aji ,italian ,fritto ,misto1 #acg ,italian-,swiss ,scallopini1 #ajh ,little ,hats1 ,cappelletti1 #ajh ,meal-in-,one ,omelet1 ,a1 #ace ,miniature ,pizzas1 #ajg ,napkin ,dumpling1 #aab ,neapolitan ,baked ,lasagne1 #ajh ,omelet ,cheddar1 #ace ,meal-in-,one1 #ace ,parmesan1 #ace ,tomato1 #acf with ,cheese ,sauce1 #acf ,onion ,soup1 #abf ,onion ,soup au ,gratin1 #abf ,open-faced ,cheese ,pie1 #aah ,pancakes1 ,cottage ,cheese1 #aab ,parmesan ,omelet1 #ace ,parsleyed ,cheese ,sauce1 #aca ,pfeffernsse and ,caraway1 #acd ,pineapple ,cheese ,cake1 #aag ,piroghs1 ,polish1 #acg ,pizza1 #ajf ,cheese1 #ajg ,dough1 #ajf ,miniature1 #ajg ,tomato ,paste1 #ajg ,polish ,piroghs1 #acg ,potatoes au ,gratin1 #abe ,potatoes1 ,mashed1 ,cheesed1 #acg ,puffs ,breakfast1 #ajj ,cheese1 ,new ,england1 #ajj ,cream ,cheese1 #ajj ,danish ,fondue1 #ajj ,fried1 #ii ,new ,england ,cheese1 #ajj ,parmesan1 #ii ,roquefort1 #ii ,three-in-,one1 #ih ,rabbit ,after-,dinner1 #ee ,all-,american ,succotash1 #gg ,american ,woodchuck1 #fc ,anchovy1 #gj ,asparagus1 #fh ,basic ,no4 #a 7with beer71 #di ,no4 #b 7with milk71 #ej ,blushing ,bunny1 #fc ,border-hopping ,bunny1 #fj ,bouquet of the ,sea1 #fi ,buttermilk1 #gf ,celery and ,onion1 #fg ,chipped ,beef1 #ff ,cream ,cheese1 #ge ,crumby1 #gj ,crumby ,tomato1 #ga ,curry1 #gf ,danish1 #gg ,devil's ,own1 ,the1 #fe ,dr4 ,maginn's1 #ed ,dried ,beef1 #ff ,dutch1 #gb ,easy ,english1 #gh ,eggnog1 #gg ,fish1 ,fresh or ,dried1 #fi ,fluffy1 ,eggy1 #fd ,frijole1 #fj ,gherkin1 #ga ,ginger ,ale1 #gf ,golden ,buck1 #ei ,golden ,buck ,,ii1 #ei ,grilled ,sardine1 #fi ,grilled ,tomato1 #fe ,grilled ,tomato and ,onion1 #fe ,gruyre1 #gc ,kansas ,jack1 #ff ,lady ,llanover's ,toasted1 #eb ,latin-,american ,corn1 #fg ,mexican ,chilaly1 #fd ,mushroom-,tomato1 #fg ,onion ,rum ,tum ,tiddy1 #fb ,original ,recipe1 ,ye1 #eg ,oven1 #eh ,oyster1 #fh ,pink ,poodle1 #gd ,pumpernickel1 #gb ,reducing1 #ge ,roe1 #fi ,rum ,tum ,tiddy1 #fa ,rum ,tum ,tiddy1 ,onion1 #fb ,rum ,tum ,tiddy1 ,sherry1 #fb ,running1 #fc ,sardine1 ,grilled1 #fi ,sardine1 ,plain1 #fi ,savory ,eggy ,dry1 #ge ,scotch ,woodcock1 #fc ,sea-food1 #fh ,sherry1 #gc ,sherry ,rum ,tum ,tiddy1 #fb ,smoked ,cheddar1 #gj ,smoked fish1 #gj ,south ,african ,tomato1 #fa ,spanish ,sherry1 #gd ,stieff ,recipe1 ,the1 #ea ,swiss ,cheese1 #gc ,tomato1 #fa ,tomato and ,onion1 ,grilled1 #fe ,tomato1 ,crumby1 #ga ,tomato1 ,grilled1 #fe ,tomato ,soup1 #fb ,tomato1 ,south ,american1 #fa ,venerable ,yorkshire ,buck1 ,the1 #ei ,yale ,college1 #ei ,yorkshire1 #eh ,ramekins la ,parisienne1 #ajc ,casserole1 #aje ,cheese ,i1 #aja ,cheese ,,ii1 #ajb ,cheese ,,iii1 #ajb ,cheese ,,iv1 #ajc ,frying ,pan1 #aje ,morzien1 #ajd ,puff ,paste1 #aje ,roquefort-,swiss1 #ajd ,swiss-,roquefort1 #ajd ,ravioli1 ,dauphiny1 #aji ,roquefort1 ,champagned1 #abb ,roquefort ,cheese ,salad ,dressing1 #acj ,rosie's ,swiss ,breakfast ,cheese ,salad1 #abi ,salad ,american ,cheese1 #abh ,apple and ,cheese1 #acj ,brie1 #abh ,camembert1 #abh ,cheese and ,nut1 #abh ,cheese and ,pea1 #acj ,gorgonzola and ,banana1 #abi ,green ,cheese ,salad ,julienne1 #abg ,rosie's ,swiss ,breakfast ,cheese1 #abi ,swiss ,cheese1 #abi ,three-in-,one ,mold1 #abh ,sandwiches ,alpine ,club1 #ada ,boston ,beany1 ,open-face1 #ada ,cheeseburgers1 #ada ,deviled ,rye1 #adb ,egg1 ,open-faced1 #adb ,french-fried ,swiss1 #adb ,grilled ,chicken-,ham-,cheddar1 #adb ,he-man1 ,open-faced1 #adc ,international1 #adc ,jurassiennes1 or ,crotes ,comtoises1 #adc ,kmmelkse1 #adc ,limburger ,onion1 or ,catsup1 #adc ,meringue1 ,open-faced1 #add ,neufchtel and ,honey1 #add ,newfoundland ,toasted ,cheese1 #adh ,oskar's ,ham-,cam1 #add ,pickled ,camembert1 #ade ,queijo da ,serra1 #ade ,roquefort ,nut1 #ade ,smoky1 ,sturgeon-smoked1 #ade ,tangy1 #adf ,toasted ,cheese1 #adh ,unusual--of ,flowers1 ,hay and ,clover1 #adf ,vegetarian1 #adf ,witch's1 #adg ,xochomilco1 #adg ,yolk ,picnic1 #adg ,sauce ,cheese1 #aca ,mornay1 #aca ,parsleyed ,cheese1 #aca ,sauce ,mornay1 #aca ,scallopini1 ,italian-,swiss1 #ajh ,schnitzelbank ,pot1 #cg ,souffl ,basic1 #ie ,cheese-,corn1 #if ,cheese ,fritter1 #ih ,cheese-,mushroom1 #ig ,cheese-,potato1 #ig ,cheese-,sea-food1 #ig ,cheese-,spinach1 #if ,cheese-,tomato1 #if ,corn-,cheese1 #if ,mushroom-,cheese1 #ig ,parmesan1 #ie ,parmesan-,swiss1 #if ,potato-,cheese1 #ig ,sea-food-,cheese1 #ig ,spinach-,cheese1 #if ,swiss1 #if ,tomato-,cheese1 #if ,soup ,chicken ,cheese1 #abg ,onion1 #abf ,onion1 au ,gratin1 #abf ,supa ,shetgia1 #acc ,spanish ,flan--,quesillo1 #acf ,straws1 #acc ,stuffed ,celery1 #acb ,supa ,shetgia1 #acc ,swiss ,cheese ,salad1 #abi ,three-in-,one ,mold1 #abh ,tomato ,omelet1 #acf ,tomatoes au ,gratin1 #abe ,vatroushki1 #aaa ,waffles1 ,cheese1 #aab ,,about ,,the ,,author 99 99 99 99 99 ,bob ,brown1 after living thirty years in as many foreign lands and enjoying countless national cheeses at the source1 returned to ,new ,york and summed them all up in this book4 ,born in ,chicago1 he was graduated from ,oak ,park ,high ,school and entered the ,university of ,wisconsin at the exact moment when a number of imported ,swiss professors in this great dairy state began teaching their students how to hole an ,emmentaler4 ,after majoring in beer and free lunch from ,milwaukee to ,munich1 ,bob celebrated the end of ,prohibition with a book called ,let ,there ,be ,beer6 and then decided to write another about ,beer's best friend1 ,cheese4 ,but first he collaborated with his mother ,cora and wife ,rose on ,the ,wine ,cookbook1 still in print after nearly twenty-five years4 ,this first manual on the subject in ,america paced a baker's dozen food-and-drink books1 including3 ,america ,cooks1 #aj1jjj ,snacks1 ,fish and ,seafood and ,the ,south ,american ,cookbook4 ,for ten years he published his own weekly magazines in ,rio de ,janeiro1 ,mexico ,city and ,london4 ,in the decade before that1 from #aijg to #aiag1 he wrote more than a thousand short stories and serials under his full name1 ,robert ,carlton ,brown4 ,one of his first books1 ,what ,happened to ,mary1 became a best seller and was the first five-reel movie4 ,this put him in ,who's ,who in his early twenties4 ,in #aibh he retired to write and travel4 ,after a couple of years spent in collecting books and bibelots throughout the ,orient1 he settled down in ,paris with the expatriate group of ,americans and invented the ,reading ,machine for their delectation4 ,nancy ,cunard published his ,words and ,harry ,crosby printed #adej-aiej at the ,black ,sun ,press1 while in ,cagnes-sur-,mer ,bob had his own imprint ,roving ,eye ,press1 that turned out ,demonics2 ,gems1 a ,censored ,anthology2 ,globe-gliding and ,readies for ,bob ,brown's ,machine with contributions by ,gertrude ,stein1 ,ezra ,pound1 ,kay ,boyle1 ,james ,t4 ,farrell et al4 ,the depression drove him back to ,new ,york1 but a decade later he returned to ,brazil that had long been his home away from home4 ,there he wrote ,the ,amazing ,amazon1 with his wife ,rose1 making a total of thirty books bearing his name4 ,after the death of his wife and mother1 ,bob ,brown closed their mountain home in ,petropolis1 ,brazil1 and returned to ,new ,york where he remarried and now lives1 in the ,greenwich ,village of his free-lancing youth4 ,with him came the family's working library in a score of trunks and boxes1 that formed the basis of a mail-order book business in which he specializes today in food1 drink and other out-of-the-way items4 ,compiler's ,notes3 ,moved what was page #a of project past title page1 removed publisher's copyright information from page #c4 ,removed references to ,introduction1 as it was omitted from the book project4