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Title: The Complete Book of Cheese

Author: Robert Carlton Brown

Release Date: December 7, 2004 [EBook #14293]

Language: English

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BOB BROWN
 The Complete Book
of Cheese
Illustrations by Eric Blegvad
Illustration: cheese store

Gramercy Publishing Company

New York
1955

Author of

THE WINE COOK BOOK

AMERICA COOKS

10,000 SNACKS

SALADS AND HERBS

THE SOUTH AMERICAN COOK BOOK

SOUPS, SAUCES AND GRAVIES

THE VEGETABLE COOK BOOK

LOOK BEFORE YOU COOK!

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 BEER!

HOMEMADE HILARITY

Illustration:TO

PHIL

ALPERT

Turophile Extraordinary
Contents
1. I Remember Cheese
2. The Big Cheese
3. Foreign Greats
4. Native Americans
5. Sixty-five Sizzling Rabbits
6. The Fondue
7. Soufflés, Puffs and Ramekins
8. Pizzas, Blintzes, Pastes and Cheese Cake
9. Au Gratin, Soups, Salads and Sauces
10. Appetizers, Crackers, Sandwiches, Savories, Snacks,
Spreads and Toasts
11. "Fit for Drink"
12. Lazy Lou
APPENDIX—The A-B-Z of Cheese
A B C D E F G H I J K L M
N O P Q R S T U V W Y Z
INDEX OF RECIPES
ABOUT THE AUTHOR

Illustration
Chapter
One
 I Remember Cheese
Cheese market day in a town in the north of Holland. All the cheese-fanciers are
out, thumping the cannon-ball Edams and the millstone Goudas with their bare
red knuckles, plugging in with a hollow steel tool for samples. In Holland the
business of judging a crumb of cheese has been taken with great seriousness for
centuries. The abracadabra is comparable to that of the wine-taster or tea-taster.
These Edamers have the trained ear of music-masters and, merely by knuckle-
rapping, can tell down to an air pocket left by a gas bubble just how mature the
interior is.
The connoisseurs use gingerbread as a mouth-freshener; and I, too, that sunny
day among the Edams, kept my gingerbread handy and made my way from one
fine cheese to another, trying out generous plugs from the heaped cannon balls
that looked like the ammunition dump at Antietam.
I remember another market day, this time in Lucerne. All morning I stocked up
on good Schweizerkäse and better Gruyère. For lunch I had cheese salad. All
around me the farmers were rolling two-hundred-pound Emmentalers, bigger
than oxcart wheels. I sat in a little café, absorbing cheese and cheese lore in
equal quantities. I learned that a prize cheese must be chock-full of equal-sized
eyes, the gas holes produced during fermentation. They must glisten like
polished bar glass. The cheese itself must be of a light, lemonish yellow. Its
flavor must be nutlike. (Nuts and Swiss cheese complement each other as subtly
as Gorgonzola and a ripe banana.) There are, I learned, "blind" Swiss cheeses as
well, but the million-eyed ones are better.
But I don't have to hark back to Switzerland and Holland for cheese memories.
Here at home we have increasingly taken over the cheeses of all nations, first
importing them, then imitating them, from Swiss Engadine to what we call
Genuine Sprinz. We've naturalized Scandinavian Blues and smoked browns and
baptized our own Saaland Pfarr in native whiskey. Of fifty popular Italian types
we duplicate more than half, some fairly well, others badly.
We have our own legitimate offspring too, beginning with the Pineapple,
supposed to have been first made about 1845 in Litchfield County, Connecticut.
We have our own creamy Neufchâtel, New York Coon, Vermont Sage, the
delicious Liederkranz, California Jack, Nuworld, and dozens of others, not all
quite so original.
And, true to the American way, we've organized cheese-eating. There's an annual
cheese week, and a cheese month (October). We even boast a mail-order Cheese-
of-the-Month Club. We haven't yet reached the point of sophistication, however,
attained by a Paris cheese club that meets regularly. To qualify for membership
you have to identify two hundred basic cheeses, and you have to do it
blindfolded.
This is a test I'd prefer not to submit to, 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 York. I've run into briny Caucasian Cossack,
Corsican Gricotta, and exotics like Rarush Durmar, Travnik, and Karaghi La-la.
Cheese-hunting is one of the greatest—and least competitively crowded—of
sports. I hope this book may lead others to give it a try.

Illustration
Chapter
Two
 The Big Cheese
One of the world's first outsize cheeses officially weighed in at four tons in a fair
at Toronto, Canada, seventy years ago. Another monstrous Cheddar tipped the
scales at six tons in the New York State Fair at Syracuse in 1937.
Before this, a one-thousand-pounder was fetched all the way from New Zealand
to London to star in the Wembley Exposition of 1924. But, compared to the
outsize Syracusan, it looked like a Baby Gouda. As a matter of fact, neither
England nor any of her great dairying colonies have gone in for mammoth jobs,
except Canada, with that four-tonner shown at Toronto.
We should mention two historic king-size Chesters. You can find out all about
them in Cheddar Gorge, edited by Sir John Squire. The first of them weighed
149 pounds, and was the largest made, up to the year 1825. It was proudly
presented to H.R.H. the Duke of York. (Its heft almost tied the 147-pound Green
County wheel of Wisconsin Swiss presented by the makers to President
Coolidge in 1928 in appreciation of his raising the protective tariff against
genuine Swiss to 50 percent.) While the cheese itself weighed a mite under 150,
His Royal Highness, ruff, belly, knee breeches, doffed high hat and all, was a
hundred-weight heavier, and thus almost dwarfed it.
It was almost a century later that the second record-breaking Chester weighed in,
at only 200 pounds. Yet it won a Gold Medal and a Challenge Cup and was
presented to the King, who graciously accepted it. This was more than Queen
Victoria had done with a bridal gift cheese that tipped the scales at 1,100 pounds.
It took a whole day's yield from 780 contented cows, and stood a foot and eight
inches high, measuring nine feet, four inches around the middle. The assembled
donors of the cheese were so proud of it that they asked royal permission to
exhibit it on a round of country fairs. The Queen assented to this ambitious
request, perhaps prompted by the exhibition-minded Albert. The publicity-
seeking cheesemongers assured Her Majesty that the gift would be returned to
her just as soon as it had been exhibited. But the Queen didn't want it back after
it was show-worn. The donors began to quarrel among themselves about what to
do with the remains, until finally it got into Chancery where so many lost causes
end their days. The cheese was never heard of again.
While it is generally true that the bigger the cheese the better, (much the same as
a magnum bottle of champagne is better than a pint), there is a limit to the
obesity of a block, ball or brick of almost any kinds of cheese. When they pass a
certain limit, they lack homogeneity and are not nearly so good as the smaller
ones. Today a good magnum size for an exhibition Cheddar is 560 pounds; for a
prize Provolone, 280 pounds; while a Swiss wheel of only 210 will draw crowds
to any food-shop window.
Yet by and large it's the monsters that get into the Cheese Hall of Fame and come
down to us in song and story. For example, that four-ton Toronto affair inspired a
cheese poet, James McIntyre, who doubled as the local undertaker.

We have thee, mammoth cheese,

Lying quietly at your ease;
Gently fanned by evening breeze,
Thy fair form no flies dare seize.

All gaily dressed soon you'll go

To the greatest provincial show,
To be admired by many a beau
In the city of Toronto.

May you not receive a scar as

We have heard that Mr. Harris
Intends to send you off as far as
The great world's show at Paris.

Of the youth beware of these,

For some of them might rudely squeeze
And bite your cheek; then song or glees
We could not sing, oh, Queen of Cheese.

An ode to a one hundred percent American mammoth was inspired by "The

Ultra-Democratic, Anti-Federalist Cheese of Cheshire." This was in the summer
of 1801 when the patriotic people of Cheshire, Massachusetts, turned out en
masse to concoct a mammoth cheese on the village green for presentation to
their beloved President Jefferson. 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
Federalists. Its collective making was heralded in Boston's Mercury and New
England Palladium, September 8, 1801:

The Mammoth Cheese

AN EPICO-LYRICO BALLAD

From meadows rich, with clover red,

A thousand heifers come;
The tinkling bells the tidings spread,
The milkmaid muffles up her head,
And wakes the village hum.

In shining pans the snowy flood

Through whitened canvas pours;
The dyeing pots of otter good
And rennet tinged with madder blood
Are sought among their stores.

The quivering curd, in panniers stowed,

Is loaded on the jade,
The stumbling beast supports the load,
While trickling whey bedews the road
Along the dusty glade.

As Cairo's slaves, to bondage bred,

The arid deserts roam,
Through trackless sands undaunted tread,
With skins of water on their head
To cheer their masters home,

So here full many a sturdy swain

His precious baggage bore;
Old misers e'en forgot their gain,
And bed-rid cripples, free from pain,
Now took the road before.

The widow, with her dripping mite

Upon her saddle horn,
Rode up in haste to see the sight
And aid a charity so right,
 A pauper so forlorn.

The circling throng an opening drew

Upon the verdant-grass
To let the vast procession through
To spread their rich repast in view,
And Elder J. L. pass.

Then Elder J. with lifted eyes

In musing posture stood,
Invoked a blessing from the skies
To save from vermin, mites and flies,
And keep the bounty good.

Now mellow strokes the yielding pile

From polished steel receives,
And shining nymphs stand still a while,
Or mix the mass with salt and oil,
With sage and savory leaves.

Then sextonlike, the patriot troop,

With naked arms and crown,
Embraced, with hardy hands, the scoop,
And filled the vast expanded hoop,
While beetles smacked it down.

Next girding screws the ponderous beam,

With heft immense, drew down;
The gushing whey from every seam
Flowed through the streets a rapid stream,
And shad came up to town.

This spirited achievement of early democracy is commemorated today by a sign

set up at the ancient and honorable town of Cheshire, located between Pittsfield
and North Adams, on Route 8.
Jefferson's speech of thanks to the democratic people of Cheshire rings out in
history: "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 men."
This popular presentation started a tradition. When Van Buren succeeded to the
Presidency, he received a similar mammoth cheese in token of the high esteem in
which he was held. A monstrous one, bigger than the Jeffersonian, was made by
New Englanders to show their loyalty to President Jackson. For weeks this stood
in state in the hall of the White House. At last the floor was a foot deep in the
fragments remaining after the enthusiastic Democrats had eaten their fill.

Illustration
Chapter
Three
 Foreign Greats
Ode to Cheese

God of the country, bless today Thy cheese,

For which we give Thee thanks on bended knees.
Let them be fat or light, with onions blent,
Shallots, brine, pepper, honey; whether scent
Of sheep or fields is in them, in the yard
Let them, good Lord, at dawn be beaten hard.
And let their edges take on silvery shades
Under the moist red hands of dairymaids;
And, round and greenish, let them go to town
Weighing the shepherd's folding mantle down;
Whether from Parma or from Jura heights,
Kneaded by august hands of Carmelites,
Stamped with the mitre of a proud abbess.
Flowered with the perfumes of the grass of Bresse,
From hollow Holland, from the Vosges, from Brie,
From Roquefort, Gorgonzola, Italy!
Bless them, good Lord! Bless Stilton's royal fare,
Red Cheshire, and the tearful cream Gruyère.

FROM JETHRO BITHELL'S

TRANSLATION
OF A POEM BY M. Thomas Braun
Symphonie des Fromages
A giant Cantal, seeming to have been chopped open with an ax, stood aside of a golden-
hued Chester and a Swiss Gruyère resembling the wheel of a Roman chariot There were
Dutch Edams, round and blood-red, and Port-Saluts lined up like soldiers on parade. Three
Bries, side by side, suggested phases of the moon; two of them, very dry, were amber-
colored and "full," and the third, in its second quarter, was runny and creamy, with a "milky
way" which no human barrier seemed able to restrain. And all the while majestic
Roqueforts looked down with princely contempt upon the other, through the glass of their
crystal covers.
Emile Zola
In 1953 the United States Department of Agriculture published Handbook No.
54, entitled Cheese Varieties and Descriptions, with this comment: "There
probably are only about eighteen distinct types or kinds of natural cheese." All
the rest (more than 400 names) are of local origin, usually named after towns or
communities. A list of the best-known names applied to each of these distinct
varieties or groups is given:

Brick Gouda Romano

Camembert Hand Roquefort
Cheddar Limburger Sapsago
Cottage Neufchâtel Swiss
Cream Parmesan Trappist
Edam Provolone Whey cheeses (Mysost and Ricotta)

May we nominate another dozen to form our own Cheese Hall of Fame? 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 thoroughbred.

The Blues that Are Green

Stilton, Roquefort and Gorgonzola form the triumvirate that rules a world of
lesser Blues. They are actually green, as green as the mythical cheese the moon
is made of.
In almost every, land where cheese is made you can sample a handful of lesser
Blues and imitations of the invincible three and try to classify them, until you're
blue in the face. The best we can do in this slight summary is to mention a few
of the most notable, aside from our own Blues of Minnesota, Wisconsin, Oregon
and other states that major in cheese.
Danish Blues are popular and splendidly made, such as "Flower of Denmark."
The Argentine competes with a pampas-grass Blue all its own. But France and
England are the leaders in this line, France first with a sort of triple triumvirate
within a triumvirate—Septmoncel, Gex, and Sassenage, all three made with
three milks mixed together: cow, goat and sheep. Septmoncel is the leader of
these, made in the Jura mountains and considered by many French caseophiles to
outrank Roquefort.
This class of Blue or marbled cheese is called fromage persillé, as well as
fromage bleu and pate bleue. Similar mountain cheeses are made in Auvergne
and Aubrac and have distinct qualities that have brought them fame, such as
Cantal, bleu d'Auvergne Guiole or Laguiole, bleu de Salers, and St. Flour. Olivet
and Queville come within the color scheme, and sundry others such as
Champoléon, Journiac, Queyras and Sarraz.
Of English Blues there are several celebrities beside Stilton and Cheshire Stilton.
Wensleydale was one in the early days, and still is, together with Blue Dorset,
the deepest green of them all, and esoteric Blue Vinny, a choosey cheese not
liked by everybody, the favorite of Thomas Hardy.

Brie
Sheila Hibben once wrote in The New Yorker:
I can't imagine any difference of opinion about Brie's being the queen of all
cheeses, and if there is any such difference, I shall certainly ignore it. The very
shape of Brie—so uncheese-like and so charmingly fragile—is exciting. Nine
times out of ten a Brie will let you down—will be all caked into layers, which
shows it is too young, or at the over-runny stage, which means it is too old—but
when you come on the tenth Brie, coulant to just the right, delicate creaminess,
and the color of fresh, sweet butter, no other cheese can compare with it.
The season of Brie, like that of oysters, is simple to remember: only months with
an "R," beginning with September, which is the best, bar none.

Caciocavallo
From Bulgaria to Turkey the Italian "horse cheese," as Caciocavallo translates, is
as universally popular as it is at home and in all the Little Italics throughout the
rest of the world. Flattering imitations are made and named after it, as follows:

BULGARIA: Kascaval
GREECE: Kashcavallo and Caskcaval
HUNGARY: Parenica
RUMANIA: Pentele and Kascaval
 SERBIA: Katschkawalj
SYRIA: Cashkavallo
TRANSYLVANIA: Kascaval (as in Rumania)
TURKEY: Cascaval Penir
YUGOSLAVIA: 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 milk. It is, however, curded from cow's milk,
whole or partly skimmed, and sometimes from water buffalo; hard, yellow and
so buttery that the best of it, which comes from Sorrento, is called Cacio burro,
butter cheese. Slightly salty, with a spicy tang, it is eaten sliced when young and
mild and used for grating and seasoning when old, not only on the usual Italian
pastes but on sweets.
Different from the many grating cheeses made from little balls of curd called
grana, Caciocavallo is a pasta fileta, or drawn-curd product. Because of this it is
sometimes drawn out in long thick threads and braided. It is a cheese for skilled
artists to make sculptures with, sometimes horses' heads, again bunches of
grapes and other fruits, even as Provolone is shaped like apples and pears and
often worked into elaborate bas-relief designs. 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 up, two cheeses at a time, on opposite sides of a rafter, while being
smoked lightly golden and rubbed with olive oil and butter to make it all the
more buttery.
In Calabria and Sicily it is very popular, and although the best comes from
Sorrento, there is keen competition from Abruzzi, Apulian Province and Molise.
It keeps well and doesn't spoil when shipped overseas.
In his Little Book of Cheese Osbert Burdett recommends the high, horsy strength
of this smoked Cacio over tobacco smoke after dinner:
Only monsters smoke at meals, but a monster assured me that Gorgonzola best survives this
malpractice. Clearly, some pungency is necessary, and confidence suggests rather Cacio
which would survive anything, the monster said.

Camembert
Camembert is called "mold-matured" and all that is genuine is labeled Syndicat
du Vrai Camembert. 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 France." Its extremely delicate
piquance cannot be matched, except perhaps by Brie.
Napoleon is said to have named it and to have kissed the waitress who first
served it to him in the tiny town of Camembert. And there a statue stands today
in the market place to honor Marie Harel who made the first Camembert.
Camembert is equally good on thin slices of apple, pineapple, pear, French
"flute" or pumpernickel. As-with Brie and with oysters, Camembert should be
eaten only in the "R" months, and of these September is the best.
Since Camembert rhymes with beware, if you can't get the véritable 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 Exquisite."
They are equally tasteless, chalky with youth, or choking with ammoniacal gas
when old and decrepit.

Cheddar
The English Encyclopedia of Practical Cookery says:
Cheddar cheese is one of the kings of cheese; it is pale coloured, mellow, salvy, and, when
good, resembling a hazelnut in flavour. The Cheddar principle pervades the whole
cheesemaking districts of America, Canada and New Zealand, but no cheese imported into
England can equal the Cheddars of Somerset and the West of Scotland.

Named for a village near Bristol where farmer Joseph Harding first
manufactured it, the best is still called Farmhouse Cheddar, but in America we
have practically none of this. Farmhouse Cheddar must be ripened at least nine
months to a mellowness, and little of our American cheese gets as much as that.
Back in 1695 John Houghton wrote that it "contended in goodness (if kept from
two to five years, according to magnitude) with any cheese in England."
Today it is called "England's second-best cheese," second after Stilton, of course.
In early days a large cheese sufficed for a year or two of family feeding,
according to this old note: "A big Cheddar can be kept for two years in excellent
condition if kept in a cool room and turned over every other day."
But in old England some were harder to preserve: "In Bath... I asked one lady of
the larder how she kept Cheddar cheese. Her eyes twinkled: 'We don't keep
cheese; we eats it.'"

Cheshire

A Cheshireman sailed into Spain

To trade for merchandise;
When he arrived from the main
A Spaniard him espies.
Who said, "You English rogue, look here!
What fruits and spices fine
Our land produces twice a year.
Thou has not such in thine."

The Cheshireman ran to his hold

And fetched a Cheshire cheese,
And said, "Look here, you dog, behold!
We have such fruits as these.
Your fruits are ripe but twice a year,
As you yourself do say,
But such as I present you here
Our land brings twice a day."

Anonymous

Let us pass on to cheese. We have some glorious cheeses, and far too few people glorying
in them. The Cheddar of the inn, of the chophouse, of the average English home, is a libel
on a thing which, when authentic, is worthy of great honor. Cheshire, divinely commanded
into existence as to three parts to precede and as to one part to accompany certain Tawny
Ports and some Late-Bottled Ports, 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 vineyard.
T. Earle Welby,
IN "THE DINNER KNELL"

Cheshire is not only the most literary cheese in England, but the oldest. It was
already manufactured when Caesar conquered Britain, and tradition is that the
Romans built the walled city of Chester to control the district where the precious
cheese was made. Chester on the River Dee was a stronghold against the Roman
invasion.
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 season," and
Red Cheshire was served toasted or stewed in a sort of Welsh Rabbit. (See
Chapter 5.)
The Blue variety is called Cheshire-Stilton, and Vyvyan Holland, in Cheddar
Gorge suggests that "it was no doubt a cheese of this sort, discovered and filched
from the larder of the Queen of Hearts, that accounted for the contented grin on
the face of the Cheshire Cat in Alice in Wonderland."
All very English, as recorded in Victor Meusy's couplet:

Dans le Chester sec et rose

A longues dents, l'Anglais mord.

In the Chester dry and pink

The long teeth of the English sink.

Edam and Gouda

Edam in Peace and War
There also coming into the river two Dutchmen, we sent a couple of men on board and
brought three Holland cheeses, cost 4d. a piece, excellent cheeses.
Pepys' Diary, March 2,1663

Commodore Coe, of the Montevidian Navy, defeated Admiral Brown of the Buenos Ayrean
Navy, in a naval battle, when he used Holland cheese for cannon balls.
The Harbinger (Vermont), December 11, 1847

The crimson cannon balls of Holland have been heard around the world. Known
as "red balls" in England and katzenkopf, "cat's head," in Germany, they differ
from Gouda chiefly in the shape, Gouda being round but flattish and now chiefly
imported as one-pound Baby Goudas.
Edam when it is good is very, very good, but when it is bad it is horrid.
Sophisticated ones are sent over already scalloped for the ultimate consumer to
add port, and there are crocks of Holland cheese potted with sauterne. Both
Edam and Gouda should be well aged to develop full-bodied quality, two years
being the accepted standard for Edam.
The best Edams result from a perfect combination of Breed (black-and-white
Dutch Friesian) and Feed (the rich pasturage of Friesland and Noord Holland).
The Goudas, shaped like English Derby and Belgian Delft and Leyden, come
from South Holland. Some are specially made for the Jewish trade and called
Kosher Gouda. Both Edam and Gouda are eaten at mealtimes thrice daily in
Holland. A Dutch breakfast without one or the other on black bread with butter
and black coffee would be unthinkable. They're also boon companions to plum
bread and Dutch cocoa.
"Eclair Edams" are those with soft insides.

Emmentaler, Gruyère and Swiss

When the working woman

Takes her midday lunch,
It is a piece of Gruyère
Which for her takes the place of roast.

Victor Meusy

Whether an Emmentaler is eminently Schweizerkäse, grand Gruyère from

France, or lesser Swiss of the United States, the shape, size and glisten of the
eyes indicate the stage of ripeness, skill of making and quality of flavor. They
must be uniform, roundish, about the size of a big cherry and, most important of
all, must glisten like the eye of a lass in love, dry but with the suggestion of a
tear.
Gruyère does not see eye to eye with the big-holed Swiss Saanen cartwheel or
American imitation. It has tiny holes, and many of them; let us say it is freckled
with pinholes, rather than pock-marked. This variety is technically called a
niszler, while one without any holes at all is "blind." Eyes or holes are also
called vesicles.
Gruyère Trauben (Grape Gruyère) is aged in Neuchâtel wine in Switzerland,
although most Gruyère has been made in France since its introduction there in
1722. The most famous is made in the Jura, and another is called Comté from its
origin in Franche-Comté.
A blind Emmentaler was made in Switzerland for export to Italy where it was
hardened in caves to become a grating cheese called Raper, and now it is largely
imitated there. Emmentaler, in fact, because of its piquant pecan-nut flavor and
inimitable quality, is simulated everywhere, even in Switzerland.
Besides phonies from Argentina and countries as far off as Finland, we get a
flood of imported and domestic Swisses of all sad sorts, with all possible faults
—from too many holes, that make a flabby, wobbly cheese, to too few—cracked,
dried-up, collapsed or utterly ruined by molding inside. So it will pay you to buy
only the kind already marked genuine in Switzerland. For there cheese such as
Saanen takes six years to ripen, improves with age, and keeps forever.
Cartwheels well over a hundred years old are still kept in cheese cellars (as
common in Switzerland as wine cellars are in France), and it is said that the rank
of a family is determined by the age and quality of the cheese in its larder.

Feta and Casere

The Greeks have a name for it—Feta. Their neighbors call it Greek cheese. Feta
is to cheese what Hymettus is to honey. The two together make ambrosial
manna. Feta is soft and as blinding white as a plate of fresh Ricotta smothered
with sour cream. The whiteness is preserved by shipping the cheese all the way
from Greece in kegs sloshing full of milk, the milk being renewed from time to
time. Having been cured in brine, this great sheep-milk curd is slightly salty and
somewhat sharp, but superbly spicy.
When first we tasted it fresh from the keg with salty milk dripping through our
fingers, we gave it full marks. This was at the Staikos Brothers Greek-import
store on West 23rd Street in Manhattan. We then compared Feta with thin wisps
of its grown-up brother, Casere. This gray and greasy, hard and brittle palate-
tickler of sheep's milk made us bleat for more Feta.

Gorgonzola
Gorgonzola, least pretentious of the Blues triumvirate (including Roquefort and
Stilton) is nonetheless by common consent monarch of all other Blues from
Argentina to Denmark. In England, indeed, many epicures consider Gorgonzola
greater than Stilton, which is the highest praise any cheese can get there. Like all
great cheeses it has been widely imitated, but never equaled. Imported
Gorgonzola, when fruity ripe, is still firm but creamy and golden inside with rich
green veins running through. Very pungent and highly flavored, it is eaten sliced
or crumbled to flavor salad dressings, like Roquefort.

Hablé Crème Chantilly

The name Hablé Crème Chantilly sounds French, but the cheese is Swedish and
actually lives up to the blurb in the imported package: "The overall characteristic
is indescribable and delightful freshness."
This exclusive product of the Walk Gärd Creamery was hailed by Sheila Hibben
in The New Yorker of May 6, 1950, as enthusiastically as Brillat-Savarin would
have greeted a new dish, or the Planetarium a new star:
Endeavoring to be as restrained as I can, I shall merely suggest that the arrival of Crème
Chantilly is a historic event and that in reporting on it I feel something of the responsibility
that the contemporaries of Madame Harel, the famous cheese-making lady of Normandy,
must have felt when they were passing judgment on the first Camembert.

Miss Hibben goes on to say that only a fromage à la crème made in Quebec had
come anywhere near her impression of the new Swedish triumph. She quotes the
last word from the makers themselves: "This is a very special product that has
never been made on this earth before," and speaks of "the elusive flavor of
mushrooms" before summing up, "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 time."
And so say we—all of us.

Hand Cheese
Hand cheese has this niche in our Cheese Hall of Fame not because we consider
it great, but because it is usually included among the eighteen varieties on which
the hundreds of others are based. It is named from having been molded into its
final shape by hand. Universally popular with Germanic races, it is too strong for
the others. To our mind, Hand cheese never had anything that Allgäuer or
Limburger hasn't improved upon.
It is the only cheese that is commonly melted into steins of beer and drunk
instead of eaten. It is usually studded with caraway seeds, the most natural spice
for curds.

Limburger
Limburger has always been popular in America, ever since it was brought over
by German-American immigrants; but England never took to it. This is
eloquently expressed in the following entry in the English Encyclopedia of
Practical Cookery:
Limburger cheese is chiefly famous for its pungently offensive odor. It is made from
skimmed milk, and allowed to partially decompose before pressing. It is very little known
in this country, and might be less so with advantage to consumers.

But this is libel. Butter-soft and sapid, Limburger has brought gustatory pleasure
to millions of hardy gastronomes since it came to light in the province of Lüttich
in Belgium. It has been Americanized for almost a century and is by now one of
the very few cheeses successfully imitated here, chiefly in New York and
Wisconsin.
Early Wisconsiners will never forget the Limburger Rebellion in Green County,
when the people rose in protest against the Limburger caravan that was
accustomed to park in the little town of Monroe where it was marketed. They
threatened to stage a modern Boston Tea Party and dump the odoriferous bricks
in the river, when five or six wagonloads were left ripening in the sun in front of
the town bank. The Limburger was finally stored safely underground.

Livarot
Livarot has been described as decadent, "The very Verlaine of them all," and
Victor Meusy personifies it in a poem dedicated to all the great French cheeses,
of which we give a free translation:
 In the dog days
In its overflowing dish
Livarot gesticulates
Or weeps like a child.

Münster

At the diplomatic banquet

One must choose his piece.
All is politics,
A cheese and a flag.

You annoy the Russians

If you take Chester;
You irritate the Prussians
In choosing Münster.

Victor Meusy

Like Limburger, this male cheese, often caraway-flavored, does not fare well in
England. Although over here we consider Münster far milder than Limburger,
the English writer Eric Weir in When Madame Cooks will have none of it:
I cannot think why this cheese was not thrown from the aeroplanes during the
war to spread panic amongst enemy troops. It would have proved far more
efficacious than those nasty deadly gases that kill people permanently.

Neufchâtel

If the cream cheese be white

Far fairer the hands that made them.

Arthur Hugh Clough

Although originally from Normandy, Neufchâtel, like Limburger, was so long

ago welcomed to America and made so splendidly at home here that we may
consider it our very own. All we have against it is that it has served as the model
for too many processed abominations.

Parmesan, Romano, Pecorino, Pecorino Romano

Parmesan when young, soft and slightly crumbly is eaten on bread. But when
well aged, let us say up to a century, it becomes Rock of Gibraltar of cheeses and
really suited for grating. 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 Grana, as Parmesan is called in Italy.
The association between cheese and battling began in B.C. days with the Jews
and Romans, who fed cheese to their soldiers not only for its energy value but as
a convenient form of rations, since every army travels on its stomach and can't
go faster than its impedimenta. The last notable mention of cheese in war was
the name of the Monitor: "A cheese box on a raft."
Romano is not as expensive as Parmesan, although it is as friable, sharp and
tangy for flavoring, especially for soups such as onion and minestrone. It is
brittle and just off-white when well aged.
Although made of sheep's milk, Pecorino is classed with both Parmesan and
Romano. All three are excellently imitated in Argentina. Romano and Pecorino
Romano are interchangeable names for the strong, medium-sharp and piquant
Parmesan types that sell for considerably less. Most of it is now shipped from
Sardinia. There are several different kinds: Pecorino Dolce (sweet), Sardo
Tuscano, and Pecorino Romano Cacio, which relates it to Caciocavallo.
Kibitzers complain that some of the cheaper types of Pecorino are soapy, but
fans give it high praise. Gillian F., in her "Letter from Italy" in Osbert Burdett's
delectable Little Book of Cheese, writes:
Out in the orchard, my companion, I don't remember how, had provided the miracle: a flask
of wine, a loaf of bread and a slab of fresh Pecorino cheese (there wasn't any "thou" for
either) ... But that cheese was Paradise; and the flask was emptied, and a wood dove cooing
made you think that the flask's contents were in a crystal goblet instead of an enamel cup ...
one only ... and the cheese broken with the fingers ... a cheese of cheeses.

Pont L'Evêque
This semisoft, medium-strong, golden-tinted French classic made since the
thirteenth century, is definitely a dessert cheese whose excellence is brought out
best by a sound claret or tawny port.

Port-Salut (See Trappist)

Provolone
Within recent years Provolone has taken America by storm, as Camembert,
Roquefort, Swiss, Limburger, Neufchâtel and such great ones did long before.
But it has not been successfully imitated here because the original is made of
rich water-buffalo milk unattainable in the Americas.
With Caciocavallo, this mellow, smoky flavorsome delight is put up in all sorts
of artistic forms, red-cellophaned apples, pears, bells, a regular zoo of animals,
and in all sorts of sizes, up to a monumental hundred-pound bas-relief imported
for exhibition purposes by Phil Alpert.

Roquefort
Homage to this fromage! Long hailed as le roi Roquefort, it has filled books and
booklets beyond count. By the miracle of Penicillium Roqueforti a new cheese
was made. It is placed historically back around the eighth century when
Charlemagne was found picking out the green spots of Persillé with the point of
his knife, thinking them decay. But the monks of Saint-Gall, who were his hosts,
recorded in their annals that when they regaled him with Roquefort (because it
was Friday and they had no fish) they also made bold to tell him he was wasting
the best part of the cheese. So he tasted again, found the advice excellent and
liked it so well he ordered two caisses of it sent every year to his palace at Aix-
la-Chapelle. He also suggested that it be cut in half first, to make sure it was well
veined with blue, and then bound up with a wooden fastening.
Perhaps he hoped the wood would protect the cheeses from mice and rats, 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 Charlemagne. There is no telling
how many cats were mustered out in the caves, in those early days, but a recent
census put the number at five hundred. We can readily imagine the head handler
in the caves leading a night inspection with a candle, followed by his chief taster
and a regiment of cats. While the Dutch and other makers of cheese also employ
cats to patrol their storage caves, Roquefort holds the record for number. An
interesting point in this connection is that as rats and mice pick only the prime
cheeses, a gnawed one is not thrown away but greatly prized.

Sapsago, Schabziger or Swiss Green Cheese

The name Sapsago is a corruption of Schabziger, German for whey cheese. It's a
hay cheese, flavored heavily with melilot, a kind of clover that's also grown for
hay. It comes from Switzerland in a hard, truncated cone wrapped in a piece of
paper that says:
To be used grated only
Genuine Swiss Green Cheese
Made of skimmed milk and herbs
To the housewives! Do you want a change in your meals? Try the contents of this wrapper!
Delicious as spreading mixed with butter, excellent for flavoring eggs, macaroni, spaghetti,
potatoes, soup, etc. Can be used in place of any other cheese. Do not take too much, you
might spoil the flavor.

We put this wrapper among our papers, sealed it tight in an envelope, and to this
day, six months later, the scent of Sapsago clings 'round it still.

Stilton
Honor for Cheeses
Literary and munching circles in London are putting quite a lot of thought into a proposed
memorial to Stilton cheese. There is a Stilton Memorial Committee, with Sir John Squire at
the head, and already the boys are fighting.
One side, led by Sir John, is all for a monument.
This, presumably, would not be a replica of Stilton itself, although Mr. Epstein could
probably hack out a pretty effective cheese-shaped figure and call it "Dolorosa."
The monument-boosters plan a figure of Mrs. Paulet, who first introduced Stilton to
England. (Possibly a group showing Mrs. Paulet holding a young Stilton by the hand and
introducing it, while the Stilton curtsies.)
T.S. Eliot does not think that anyone would look at a monument, but wants to establish a
Foundation for the Preservation of Ancient Cheeses. The practicability of this plan would
depend largely on the site selected for the treasure house and the cost of obtaining a curator
 who could, or would, give his whole time to the work.
Mr. J.A. Symonds, who is secretary of the committee, agrees with Mr. Eliot that a simple
statue is not the best form.
"I should like," he says, "something irrelevant—gargoyles, perhaps."
I think that Mr. Symonds has hit on something there.
I would suggest, if we Americans can pitch into this great movement, some gargoyles
designed by Mr. Rube Goldberg.
If the memorial could be devised so as to take on an international scope, an exchange
fellowship might be established between England and America, although the exchange, in
the case of Stilton, would have to be all on England's side.
We might be allowed to furnish the money, however, while England furnishes the cheese.
There is a very good precedent for such a bargain between the two countries.
Robert Benchley, in
After 1903—What?

When all seems lost in England there is still Stilton, an endless after-dinner
conversation piece to which England points with pride. For a sound appreciation
of this cheese see Clifton Fadiman's introduction to this book.

Taleggio and Bel Paese

When the great Italian cheese-maker, Galbini, first exported Bel Paese some
years ago, it was an eloquent ambassador to America. But as the years went on
and imitations were made in many lands, Galbini deemed it wise to set up his
own factory in our beautiful country. However, the domestic Bel Paese and a
minute one-pounder called Bel Paesino just didn't have that old Alpine zest.
They were no better than the German copy called Schönland, after the original,
or the French Fleur des Alpes.
Mel Fino was a blend of Bel Paese and Gorgonzola. It perked up the market for a
full, fruity cheese with snap. Then Galbini hit the jackpot with his Taleggio that
fills the need for the sharpest, most sophisticated pungence of them all.

Trappist, Port-Salut, or Port du Salut, and Oka

In spite of its name Trappist is no rat-trap commoner. Always of the elect, and
better known as Port-Salut or Port du Salut from the original home of the
Trappist monks in their chief French abbey, it is also set apart from the ordinary
Canadians under the name of Oka, from the Trappist monastery there. It is made
by Trappist monks all over the world, according to the original secret formula,
and by Trappist Cistercian monks at the Abbey of Gethsemani Trappist in
Kentucky.
This is a soft cheese, creamy and of superb flavor. You can't go wrong if you
look for the monastery name stamped on, such as Harzé in Belgium, Mont-des-
Cats in Flanders, Sainte Anne d'Auray in Brittany, and so forth.
Last but not least, a commercial Port-Salut entirely without benefit of clergy or
monastery is made in Milwaukee under the Lion Brand. It is one of the finest
American cheeses in which we have ever sunk a fang.

Illustration
Chapter
Four
 Native Americans
American Cheddars
The first American Cheddar was made soon after 1620 around Plymouth by
Pilgrim fathers who brought along not only cheese from the homeland but a live
cow to continue the supply. Proof of our ability to manufacture Cheddar of our
own lies in the fact that by 1790 we were exporting it back to England.
It was called Cheddar after the English original named for the village of Cheddar
near Bristol. More than a century ago it made a new name for itself, Herkimer
County cheese, from the section of New York State where it was first made best.
Herkimer still equals its several distinguished competitors, Coon, Colorado
Blackie, California Jack, Pineapple, Sage, Vermont Colby and Wisconsin
Longhorn.
The English called our imitation Yankee, or American, Cheddar, while here at
home it was popularly known as yellow or store cheese from its prominent
position in every country store; also apple-pie cheese because of its affinity for
the all-American dessert.
The first Cheddar factory was founded by Jesse Williams in Rome, New York,
just over a century ago and, with Herkimer County Cheddar already widely
known, this established "New York" as the preferred "store-boughten" cheese.
An account of New York's cheese business in the pioneer Wooden Nutmeg Era is
found in Ernest Elmo Calkins' interesting book, They Broke the Prairies. A
Yankee named Silvanus Ferris, "the most successful dairyman of Herkimer
County," in the first decades of the 1800's teamed up with Robert Nesbit, "the
old Quaker Cheese Buyer." They bought from farmers in the region and sold in
New York City. And "according to the business ethics of the times," Nesbit went
ahead to cheapen the cheese offered by deprecating its quality, hinting at a bad
market and departing without buying. Later when Ferris arrived in a more
optimistic mood, offering a slightly better price, the seller, unaware they were
partners, and ignorant of the market price, snapped up the offer.
Similar sharp-trade tactics put too much green cheese on the market, so those
honestly aged from a minimum of eight months up to two years fetched higher
prices. They were called "old," such as Old Herkimer, Old Wisconsin Longhorn,
and Old California Jack.
Although the established Cheddar ages are three, fresh, medium-cured, and
cured or aged, commercially they are divided into two and described as mild and
sharp. The most popular are named for their states: Colorado, Illinois, Kentucky,
New York, Ohio, Vermont and Wisconsin. Two New York Staters are called and
named separately, Coon and Herkimer County. Tillamook goes by its own name
with no mention of Oregon. Pineapple, Monterey Jack and Sage are seldom
listed as Cheddars at all, although they are basically that.

Brick
Brick is the one and only cheese for which the whole world gives America
credit. Runners-up are Liederkranz, which rivals say is too close to Limburger,
and Pineapple, which is only a Cheddar under its crisscrossed, painted and
flavored rind. Yet Brick is no more distinguished than either of the hundred
percent Americans, and in our opinion is less worth bragging about.
It is a medium-firm, mild-to-strong slicing cheese for sandwiches and melting in
hot dishes. Its texture is elastic but not rubbery, its taste sweetish, and it is full of
little round holes or eyes. All this has inspired enthusiasts to liken it to
Emmentaler. The most appropriate name for it has long been "married man's
Limburger." To make up for the mildness caraway seed is sometimes added.
About Civil War time, John Jossi, a dairyman of Dodge County, Wisconsin,
came up with this novelty, a rennet cheese made of whole cow's milk. The curd
is cut like Cheddar, heated, stirred and cooked firm to put in a brick-shaped box
without a bottom and with slits in the sides to drain. When this is set on the
draining table a couple of bricks are also laid on the cooked curd for pressure. It
is this double use of bricks, for shaping and for pressing, that has led to the
confusion about which came first in originating the name.
The formed "bricks" of cheese are rubbed with salt for three days and they ripen
slowly, taking up to two months.
We eat several million pounds a year and 95 percent of that comes from
Wisconsin, with a trickle from New York.
Colorado Blackie Cheese
A subtly different American Cheddar is putting Colorado on our cheese map. It
is called Blackie from the black-waxed rind and it resembles Vermont State
cheese, although it is flatter. This is a proud new American product, proving that
although Papa Cheddar was born in England his American kinfolk have
developed independent and valuable characters all on their own.

Coon Cheese
Coon cheese is full of flavor from being aged on shelves at a higher temperature
than cold storage. Its rind is darker from the growth of mold and this shade is
sometimes painted on more ordinary Cheddars to make them look like Coon,
which always brings a 10 percent premium above the general run.
Made at Lowville, New York, it has received high praise from a host of
admirers, among them the French cook, Clementine, in Phineas Beck's Kitchen,
who raised it to the par of French immortals by calling it Fromage de Coon.
Clementine used it "with scintillating success in countless French recipes which
ended with the words gratiner au four et servir tres chaud. She made baguettes
of it by soaking sticks three-eights-inch square and one and a half inches long in
lukewarm milk, rolling them in flour, beaten egg and bread crumbs and
browning them instantaneously in boiling oil."

Herkimer County Cheese

The standard method for making American Cheddar was established in
Herkimer County, New York, in 1841 and has been rigidly maintained down to
this day. Made with rennet and a bacterial "starter," the curd is cut and pressed to
squeeze out all of the whey and then aged in cylindrical forms for a year or
more.
Herkimer leads the whole breed by being flaky, brittle, sharp and nutty, with a
crumb that will crumble, and a soft, mouth-watering pale orange color when it is
properly aged.
Isigny
Isigny is a native American cheese that came a cropper. It seems to be extinct
now, and perhaps that is all to the good, for it never meant to be anything more
than another Camembert, of which we have plenty of imitation.
Not long after the Civil War the attempt was made to perfect Isigny. The curd
was carefully prepared according to an original formula, washed and rubbed and
set aside to come of age. But when it did, alas, it was more like Limburger than
Camembert, and since good domestic Limburger was then a dime a pound,
obviously it wouldn't pay off. Yet in shape the newborn resembled Camembert,
although it was much larger. So they cut it down and named it after the delicate
French Creme d'lsigny.

Jack, California Jack and Monterey Jack

Jack was first known as Monterey cheese from the California county where it
originated. Then it was called Jack for short, and only now takes its full name
after sixty years of popularity on the West Coast. Because it is little known in the
East and has to be shipped so far, it commands the top Cheddar price.
Monterey Jack is a stirred curd Cheddar without any annatto coloring. It is
sweeter than most and milder when young, but it gets sharper with age and more
expensive because of storage costs.

Liederkranz
No native American cheese has been so widely ballyhooed, and so deservedly, as
Liederkranz, which translates "Wreath of Song."
Back in the gay, inventive nineties, Emil Frey, a young delicatessen keeper in
New York, tried to please some bereft customers by making an imitation of
Bismarck Schlosskäse. This was imperative because the imported German
cheese didn't stand up during the long sea trip and Emil's customers, mostly
members of the famous Liederkranz singing society, didn't feel like singing
without it. But Emil's attempts at imitation only added indigestion to their
dejection, until one day—fabelhaft! One of those cheese dream castles in Spain
came true. He turned out a tawny, altogether golden, tangy and mellow little
marvel that actually was an improvement on Bismarck's old Schlosskäse. Better
than Brick, it was a deodorized Limburger, both a man's cheese and one that
cheese-conscious women adored.
Emil named it "Wreath of Song" for the Liederkranz customers. It soon became
as internationally known as tabasco from Texas or Parisian Camembert which it
slightly resembles. Borden's bought out Frey in 1929 and they enjoy telling the
story of a G.I. who, to celebrate V-E Day in Paris, sent to his family in Indiana,
only a few miles from the factory at Van Wert, Ohio, a whole case of what he
had learned was "the finest cheese France could make." And when the family
opened it, there was Liederkranz.
Another deserved distinction is that of being sandwiched in between two foreign
immortals in the following recipe:
picture: pointer Schnitzelbank Pot
1 ripe Camembert cheese
1 Liederkranz
⅛ pound imported Roquefort
¼ pound butter
1 tablespoon flour
1 cup cream
½ cup finely chopped olives
¼ cup canned pimiento
A sprinkling of cayenne
Depending on whether or not you like the edible rind of Camembert and Liederkranz, you
can leave it on, scrape any thick part off, or remove it all. Mash the soft creams together
with the Roquefort, butter and flour, using a silver fork. Put the mix into an enameled pan,
for anything with a metal surface will turn the cheese black in cooking.
Stir in the cream and keep stirring until you have a smooth, creamy sauce. Strain through
sieve or cheesecloth, and mix in the olives and pimiento thoroughly. Sprinkle well with
cayenne and put into a pot to mellow for a few days, or much longer.

The name Schnitzelbank comes from "school bench," a game. This snappy-sweet
pot is specially suited to a beer party and stein songs. It is also the affinity-spread
with rye and pumpernickel, and may be served in small sandwiches or on
crackers, celery and such, to make appetizing tidbits for cocktails, tea, or cider.
Like the trinity of cheeses that make it, the mixture is eaten best at room
temperature, when its flavor is fullest. If kept in the refrigerator, it should be
taken out a couple of hours before serving. Since it is a natural cheese mixture,
which has gone through no process or doping with preservative, it will not keep
more than two weeks. This mellow-sharp mix is the sort of ideal the factory
processors shoot at with their olive-pimiento abominations. Once you've potted
your own, you'll find it gives the same thrill as garnishing your own Liptauer.

Minnesota Blue
The discovery of sandstone caves in the bluffs along the Mississippi, in and near
the Twin Cities of Minnesota, has established a distinctive type of Blue cheese
named for the state. Although the Roquefort process of France is followed and
the cheese is inoculated in the same way by mold from bread, it can never equal
the genuine imported, marked with its red-sheep brand, because the milk used in
Minnesota Blue is cow's milk, and the caves are sandstone instead of limestone.
Yet this is an excellent, Blue cheese in its own right.

Pineapple
Pineapple cheese is named after its shape rather than its flavor, although there
are rumors that some pineapple flavor is noticeable near the oiled rind. This
flavor does not penetrate through to the Cheddar center. Many makers of
processed cheese have tampered with the original, so today you can't be sure of
anything except getting a smaller size every year or two, at a higher price.
Originally six pounds, the Pineapple has shrunk to nearly six ounces. The proper
bright-orange, oiled and shellacked surface is more apt to be a sickly lemon.
Always an ornamental cheese, it once stood in state on the side-board under a
silver bell also made to represent a pineapple. You cut a top slice off the cheese,
just as you would off the fruit, and there was a rose-colored, fine-tasting,
mellow-hard cheese to spoon out with a special silver cheese spoon or scoop.
Between meals the silver top was put on the silver holder and the oiled and
shellacked rind kept the cheese moist. 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 salad.
Made in the same manner as Cheddar with the curd cooked harder, Pineapple's
distinction lies in being hung in a net that makes diamond-shaped corrugations
on the surface, simulating the sections of the fruit. It is a pioneer American
product with almost a century and a half of service since Lewis M. Norton
conceived it in 1808 in Litchfield County, Connecticut. There in 1845 he built a
factory and made a deserved fortune out of his decorative ingenuity with what
before had been plain, unromantic yellow or store cheese.
Perhaps his inspiration came from cone-shaped Cheshire in old England, also
called Pineapple cheese, combined with the hanging up of Provolones in Italy
that leaves the looser pattern of the four sustaining strings.

Sage, Vermont Sage and Vermont State

The story of Sage cheese, or green cheese as it was called originally, shows the
several phases most cheeses have gone through, from their simple, honest
beginnings to commercialization, and sometimes back to the real thing.
The English Encyclopedia of Practical Cookery has an early Sage recipe:
This is a species of cream cheese made by adding sage leaves and greening to the milk. A
very good receipt for it is given thus: Bruise the tops of fresh young red sage leaves with an
equal quantity of spinach leaves and squeeze out the juice. Add this to the extract of rennet
and stir into the milk as much as your taste may deem sufficient. Break the curd when it
comes, salt it, fill the vat high with it, press for a few hours, and then turn the cheese every
day.

Fancy Cheese in America, lay Charles A. Publow, records the commercialization

of the cheese mentioned above, a century or two later, in 1910:
Sage cheese is another modified form of the Cheddar variety. Its distinguishing features are
a mottled green color and a sage flavor. The usual method of manufacture is as follows:
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 1,000 pounds of milk.
If green corn leaves (unavailable in England) or other substances are used for coloring, the
amounts will vary accordingly. The milk is then made up by the regular Cheddar method, as
is also the remaining two-thirds, in a separate vat. At the time of removing the whey the
green and white curds are mixed. Some prefer, however, to mix the curds at the time of
milling, as a more distinct color is secured. After milling, the sage extract flavoring is
sprayed over the curd with an atomizer. The curd is then salted and pressed into the regular
Cheddar shapes and sizes.
A very satisfactory Sage cheese is made at the New York State College of Agriculture by
simply dropping green coloring, made from the leaves of corn and spinach, upon the curd,
after milling. An even green mottling is thus easily secured without additional labor. Sage
flavoring extract is sprayed over the curd by an atomizer. One-half ounce of flavoring is
usually sufficient for a hundred pounds of curd and can be secured from dairy supply
houses.

A modern cheese authority reported on the current (1953) method:

Instead of sage leaves, or tea prepared from them, at present the cheese is flavored with oil
 of Dalmatian wild sage because it has the sharpest flavor. This piny oil, thujone, is diluted
with water, 250 parts to one, and either added to the milk or sprayed over the curds, one-
eighth ounce for 500 quarts of milk.

In scouting around for a possible maker of the real thing today, we wrote to Vrest
Orton of Vermont, and got this reply:
Sage cheese is one of the really indigenous and best native Vermont products. So far as I
know, there is only one factory making it and that is my friend, George Crowley's. He
makes a limited amount for my Vermont Country Store. It is the fine old-time full cream
cheese, flavored with real sage.
On this hangs a tale. Some years ago I couldn't get enough sage cheese (we never can) so I
asked a Wisconsin cheesemaker if he would make some. Said he would but couldn't at that
time—because the alfalfa wasn't ripe. I said, "What in hell has alfalfa got to do with sage
cheese?" He said, "Well, we flavor the sage cheese with a synthetic sage flavor and then
throw in some pieces of chopped-up alfalfa to make it look green."
So I said to hell with that and the next time I saw George Crowley I told him the story and
George said, "We don't use synthetic flavor, alfalfa or anything like that."
" Then what do you use, George?" I inquired.
"We use real sage."
"Why?"
"Well, because it's cheaper than that synthetic stuff."

The genuine Vermont Sage arrived. Here are our notes on it:
Oh, wilderness were Paradise enow! My taste buds come to full flower with the Sage.
There's a slight burned savor recalling smoked cheese, although not related in any way.
Mildly resinous like that Near East one packed in pine, suggesting the well-saged dressing
of a turkey. A round mouthful of luscious mellowness, with a bouquet—a snapping
reminder to the nose. And there's just a soupçon of new-mown hay above the green freckles
of herb to delight the eye and set the fancy free. So this is the véritable vert, green cheese—
the moon is made of it! Vert véritable. A general favorite with everybody who ever tasted it,
for generations of lusty crumblers.

Old-Fashioned Vermont State Store Cheese

We received from savant Vrest Orton another letter, together with some Vermont
store cheese and some crackers.
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 it. It is, of course, a
natural aged cheese, no processing, no fussing, no fooling with it. It's made the same way it
was back in 1870, by the old-time Colby method which makes a cheese which is not so dry
as Cheddar and also has holes in it, something like Swiss. Also, it ages faster.
 Did you know that during the last part of the nineteenth century and part of the twentieth,
Vermont was the leading cheesemaking state in the Union? When I was a lad, every town in
Vermont had one or more cheese factories. Now there are only two left—not counting any
that make process. Process isn't cheese!
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 eat. A classic dish is crackers, broken up in a bowl of cold
milk, with a hunk of Vermont cheese like this on the side. Grand snack, grand midnight
supper, grand anything. These crackers are not sweet, not salt, and as such make a good
base for anything—swell with clam chowder, also with toasted cheese....

Tillamook
It takes two pocket-sized, but thick, yellow volumes to record the story of
Oregon's great Tillamook. The Cheddar Box, by Dean Collins, comes neatly
boxed and bound in golden cloth stamped with a purple title, like the rind of a
real Tillamook. Volume I is entitled Cheese Cheddar, and Volume II is a two-
pound Cheddar cheese labeled Tillamook and molded to fit inside its book
jacket. We borrowed Volume I from a noted littérateur, and never could get him
to come across with Volume II. We guessed its fate, however, from a note on the
flyleaf of the only tome available: "This is an excellent cheese, full cream and
medium sharp, and a unique set of books in which Volume II suggests Bacon's:
'Some books are to be tasted, others to be swallowed, and some few to be
chewed and digested.'"

Wisconsin Longhorn
Since we began this chapter with all-American Cheddars, it is only fitting to end
with Wisconsin Longhorn, a sort of national standard, even though it's not nearly
so fancy or high-priced as some of the regional natives that can't approach its
enormous output. It's one of those all-purpose round cheeses that even taste
round in your mouth. We are specially partial to it.
Most Cheddars are named after their states. Yet, putting all of these thirty-seven
states together, they produce only about half as much as Wisconsin alone.
Besides Longhorn, in Wisconsin there are a dozen regional competitors ranging
from White Twin Cheddar, to which no annatto coloring has been added, through
Green Bay cheese to Wisconsin Redskin and Martha Washington Aged, proudly
set forth by P.H. Kasper of Bear Creek, who is said to have "won more prizes in
forty years than any ten cheesemakers put together."
To help guarantee a market for all this excellent apple-pie cheese, the Wisconsin
State Legislature made a law about it, recognizing the truth of Eugene Field's
jingle:

Apple pie without cheese

Is like a kiss without a squeeze.

Small matter in the Badger State when the affinity is made legal and the couple
lawfully wedded in Statute No. 160,065. It's still in force:
Butter and cheese to be served. Every person, 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 made, at least two-thirds of an ounce of Wisconsin butter and two-thirds of an
ounce of Wisconsin cheese.

Besides Longhorn, Wisconsin leads in Limburger. It produces so much Swiss

that the state is sometimes called Swissconsin.

Illustration
Chapter
Five
 Sixty-five Sizzling Rabbits
That nice little smoky room at the "Salutation," which is even now continually presenting
itself to my recollection, with all its associated train of pipes, egg-hot, welsh-rabbits,
metaphysics and poetry.
Charles Lamb,
IN A LETTER TO COLERIDGE

Unlike the beginning of the classical Jugged Hare recipe: "First catch your
hare!" we modern Rabbit-hunters start off with "First catch your Cheddar!" And
some of us go so far as to smuggle in formerly forbidden fromages such as
Gruyère, Neufchâtel, Parmesan, and mixtures thereof. We run the gamut of
personal preferences in selecting the Rabbit cheese itself, from old-time
American, yellow or store cheese, to Coon and Canadian-smoked, though all of
it is still Cheddar, no matter how you slice it.
Then, too, guests are made to run the gauntlet of all-American trimmings from
pin-money pickles to peanut butter, succotash and maybe marshmallows; we add
mustard, chill, curry, tabasco and sundry bottled red devils from the grocery
store, to add pep and piquance to the traditional cayenne and black pepper. This
results in Rabbits that are out of focus, out of order and out of this world.
Among modern sins of omission, the Worcestershire sauce is left out by
braggarts who aver that they can take it or leave it. And, in these degenerate
days, when it comes to substitutions for the original beer or stale pale ale, we
find the gratings of great Cheddars wet down with mere California sherry or
even ginger ale—yet so far, thank goodness, no Cokes. And there's tomato juice
out of a can into the Rum Turn Tiddy, and sometimes celery soup in place of
milk or cream.
In view of all this, we can only look to the standard cookbooks for salvation.
These are mostly compiled by women, our thoughtful mothers, wives and
sweethearts who have saved the twin Basic Rabbits for us. If it weren't for these
Fanny Farmers, the making of a real aboriginal Welsh Rabbit would be a lost art
—lost in sporting male attempts to improve upon the original.
The girls are still polite about the whole thing and protectively pervert the
original spelling of "Rabbit" to "Rarebit" in their culinary guides. We have heard
that once a club of ladies in high society tried to high-pressure the publishers of
Mr. Webster's dictionary to change the old spelling in their favor. Yet there is a
lot to be said for this more genteel and appetizing rendering of the word, for the
Welsh masterpiece is, after all, a very rare bit of cheesemongery, male or female.
Yet in dealing with "Rarebits" the distaff side seldom sets down more than the
basic Adam and Eve in a whole Paradise of Rabbits: No. 1, the wild male type
made with beer, and No. 2, the mild female made with milk. Yet now that the
chafing dish has come back to stay, there's a flurry in the Rabbit warren and the
new cooking encyclopedias give up to a dozen variants. Actually there are easily
half a gross of valid ones in current esteem.
The two basic recipes are differentiated by the liquid ingredient, but both the
beer and the milk are used only one way—warm, or anyway at room
temperature. And again for the two, there is but one traditional cheese—
Cheddar, ripe, old or merely aged from six months onward. This is also called
American, store, sharp, Rabbit, yellow, beer, Wisconsin Longhorn, mouse, and
even rat.
The seasoned, sapid Cheddar-type, so indispensable, includes dozens of varieties
under different names, regional or commercial. These are easily identified as
sisters-under-the-rinds by all five senses:
sight: Golden yellow and mellow to the eye. It's one of those round cheeses that also tastes
round in the mouth.
hearing: By thumping, a cheese-fancier, like a melon-picker, can tell if a Cheddar is rich,
ripe and ready for the Rabbit. When you hear your dealer say, "It's six months old or more,"
enough said.
smell: A scent as fresh as that of the daisies and herbs the mother milk cow munched "will
hang round it still." Also a slight beery savor.
touch: Crumbly—a caress to the fingers.
taste: The quintessence of this fivefold test. Just cuddle a crumb with your tongue and if it
tickles the taste buds it's prime. When it melts in your mouth, that's proof it will melt in the
pan.

Beyond all this (and in spite of the school that plumps for the No. 2 temperance
alternative) we must point out that beer has a special affinity for Cheddar. The
French have clearly established this in their names for Welsh Rabbit, Fromage
Fondue à la Bière and Fondue à l'Anglaise.
To prepare such a cheese for the pan, each Rabbit hound may have a preference
all his own, for here the question comes up of how it melts best. Do you shave,
slice, dice, shred, mince, chop, cut, scrape or crumble it in the fingers? This will
vary according to one's temperament and the condition of the cheese. Generally,
for best results it is coarsely grated. When it comes to making all this into a rare
bit of Rabbit there is:
The One and Only Method
Use a double boiler, or preferably a chafing dish, avoiding aluminum and other
soft metals. Heat the upper pan by simmering water in the lower one, but don't
let the water boil up or touch the top pan.
Most, but not all, Rabbits are begun by heating a bit of butter or margarine in the
pan in which one cup of roughly grated cheese, usually sharp Cheddar, is melted
and mixed with one-half cup of liquid, added gradually. (The butter isn't
necessary for a cheese that should melt by itself.)
The two principal ingredients are melted smoothly together and kept from
curdling by stirring steadily in one direction only, over an even heat. The spoon
used should be of hard wood, sterling silver or porcelain. Never use tin,
aluminum or soft metal—the taste may come off to taint the job.
Be sure the liquid is at room temperature, or warmer, and add it gradually,
without interrupting the stirring. Do not let it come to the bubbling point, and
never let it boil.
Add seasonings only when the cheese is melted, which will take two or three
minutes. Then continue to stir in the same direction without an instant's letup, for
maybe ten minutes or more, until the Rabbit is smooth. The consistency and
velvety smoothness depend a good deal on whether or not an egg, or a beaten
yolk, is added.
The hotter the Rabbit is served, the better. You can sizzle the top with a
salamander or other branding iron, but in any case set it forth as nearly sizzling
as possible, on toast hellishly hot, whether it's browned or buttered on one side
or both.
Give a thought to the sad case of the "little dog whose name was Rover, and
when he was dead he was dead all over." Something very similar happens with a
Rabbit that's allowed to cool down—when it's cold it's cold all over, and you
can't resuscitate it by heating.
 BASIC WELSH RABBIT

picture: pointer No. 1 (with beer)

2 tablespoons butter
3 cups grated old Cheddar
½ teaspoon English dry mustard
½ teaspoon salt
A dash of cayenne
1 teaspoon Worcestershire sauce
2 egg yolks, lightly beaten with
½ cup light beer or ale
4 slices hot buttered toast
Over boiling water melt butter and cheese together, stirring steadily with a wooden (or
other tasteless) spoon in one direction only. Add seasonings and do not interrupt your
rhythmic stirring, as you pour in a bit at a time of the beer-and-egg mixture until it's all used
up.
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 velvet.
Keep it piping hot but don't let it bubble, for a boiled Rabbit is a spoiled Rabbit. Only
unremitting stirring (and the best of cheese) will keep it from curdling, getting stringy or
rubbery. Pour the Rabbit generously over crisp, freshly buttered toast and serve instantly on
hot plates.

Usually crusts are cut off the bread before toasting, and some aesthetes toast one
side only, spreading the toasted side with cold butter for taste contrast. Lay the
toast on the hot plate, buttered side down, and pour the Rabbit over the porous
untoasted side so it can soak in. (This is recommended in Lady Llanover's
recipe, which appears on page 52 of this book.)
Although the original bread for Rabbit toast was white, there is now no limit in
choice among whole wheat, graham, rolls, muffins, buns, croutons and crackers,
to infinity.
picture: pointer No. 2 (with milk)
For a rich milk Rabbit use ½ cup thin cream, evaporated milk,
whole milk or buttermilk, instead of beer as in No. 1. Then, to
keep everything bland, cut down the mustard by half or leave
it out, and use paprika in place of cayenne. As in No. 1, the
use of Worcestershire sauce is optional, although our feeling is
that any spirited Rabbit would resent its being left out.

Either of these basic recipes can be made without eggs, and more cheaply,
although the beaten egg is a guarantee against stringiness. When the egg is
missing, we are sad to record that a teaspoon or so of cornstarch generally takes
its place.
Rabbiteers are of two minds about fast and slow heating and stirring, so you'll
have to adjust that to your own experience and rhythm. As a rule, the heat is
reduced when the cheese is almost melted, and speed of stirring slows when the
eggs and last ingredients go in.
Many moderns who have found that monosodium glutamate steps up the flavor
of natural cheese, put it in at the start, using one-half teaspoon for each cup of
grated Cheddar. When it comes to pepper you are fancy-free. As both black and
white pepper are now held in almost equal esteem, you might equip your hutch
with twin hand-mills to do the grinding fresh, for this is always worth the
trouble. Tabasco sauce is little used and needs a cautious hand, but some addicts
can't leave it out any more than they can swear off the Worcestershire.
The school that plumps for malty Rabbits and the other that goes for milky ones
are equally emphatic in their choice. So let us consider the compromise of our
old friend Frederick Philip Stieff, the Baltimore homme de bouche, as he set it
forth for us years ago in 10,000 Snacks: "The idea of cooking a Rabbit with beer
is an exploded and dangerous theory. Tap your keg or open your case of ale or
beer and serve with, not in your Rabbit."
picture: pointer The Stieff Recipe BASIC MILK RABBIT
 (completely surrounded by a lake of malt beverages)
2 cups grated sharp cheese
3 heaping tablespoons butter
1½ cups milk
4 eggs
1 heaping tablespoon mustard
2 teaspoons Worcestershire sauce
Pepper, salt and paprika to taste—then add more of each.
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 lumps.
Put cheese, well-grated, into the double boiler and add butter and milk. From this point
vigorous stirring should be indulged in until Rabbit is ready for serving.
Prepare a mixture of Worcestershire sauce, mustard, pepper, salt and paprika. These should
be beaten until light and then slowly poured into the double boiler. Nothing now remains to
be done except to stir and cook down to proper consistency over a fairly slow flame. The
finale has not arrived until you can drip the rabbit from the spoon and spell the word finis
on the surface. Pour over two pieces of toast per plate and send anyone home who does not
attack it at once.
This is sufficient for six gourmets or four gourmands.

Nota bene: A Welsh Rabbit, to be a success, should never be of the consistency

whereby it may be used to tie up bundles, nor yet should it bounce if
inadvertently dropped on the kitchen floor.
picture: pointer Lady Llanover's Toasted Welsh Rabbit
Cut a slice of the real Welsh cheese made of sheep's and cow's milk; toast it at the fire on
both sides, but not so much as to drop (melt). Toast on one side a piece of bread less than ¼
inch thick, to be quite crisp, and spread it very thinly with fresh, cold butter on the toasted
side. (It must not be saturated.) Lay the toasted cheese upon the untoasted bread side and
serve immediately on a very hot plate. The butter on the toast can, of course, be omitted. (It
is more frequently eaten without butter.)

From this original toasting of the cheese many Englishmen still call Welsh
Rabbit "Toasted Cheese," but Lady Llanover goes on to point out that the
Toasted Rabbit of her Wales and the Melted or Stewed Buck Rabbit of England
(which has become our American standard) are as different in the making as the
regional cheeses used in them, and she says that while doctors prescribed the
toasted Welsh as salubrious for invalids, the stewed cheese of Olde England was
"only adapted to strong digestions."
English literature rings with praise for the toasted cheese of Wales and England.
There is Christopher North's eloquent "threads of unbeaten gold, shining like
gossamer filaments (that may be pulled from its tough and tenacious substance)."
Yet not all of the references are complimentary.
Thus Shakespeare in King Lear:

Look, look a mouse!

Peace, peace;—this piece of toasted cheese will do it.

And Sydney Smith's:

Old friendships are destroyed by toasted cheese, and hard salted meat has led to suicide.

But Rhys Davis in My Wales makes up for such rudenesses:

The Welsh Enter Heaven
The Lord had been complaining to St. Peter of the dearth of good singers in Heaven. "Yet,"
He said testily, "I hear excellent singing outside the walls. Why are not those singers here
with me?"
St. Peter said, "They are the Welsh. They refuse to come in; they say they are happy enough
outside, playing with a ball and boxing and singing such songs as 'Suspan Fach'"
The Lord said, "I wish them to come in here to sing Bach and Mendelssohn. See that they
are in before sundown."
St. Peter went to the Welsh and gave them the commands of the Lord. But still they shook
their heads. Harassed, St. Peter went to consult with St. David, who, with a smile, was
reading the works of Caradoc Evans.
St. David said, "Try toasted cheese. Build a fire just inside the gates and get a few angels to
toast cheese in front of it" This St. Peter did. The heavenly aroma of the sizzling, browning
cheese was wafted over the walls and, with loud shouts, a great concourse of the Welsh
came sprinting in. When sufficient were inside to make up a male voice choir of a hundred,
St Peter slammed the gates. However, it is said that these are the only Welsh in Heaven.

And, lest we forget, the wonderful drink that made Alice grow and grow to the
ceiling of Wonderland contained not only strawberry jam but toasted cheese.
Then there's the frightening nursery rhyme:

The Irishman loved usquebaugh,

The Scot loved ale called Bluecap.
The Welshman, he loved toasted cheese,
And made his mouth like a mousetrap.

The Irishman was drowned in usquebaugh,

The Scot was drowned in ale,
The Welshman he near swallowed a mouse
 But he pulled it out by the tail.

And, perhaps worst of all, Shakespeare, no cheese-lover, this tune in Merry

Wives of Windsor:

'Tis time I were choked by a bit of toasted cheese.

An elaboration of the simple Welsh original went English with Dr. William
Maginn, the London journalist whose facile pen enlivened the Blackwoods
Magazine era with Ten Tales:
picture: pointer Dr. Maginn's Rabbit
Much is to be said in favor of toasted cheese for supper. It is the cant to say that Welsh
rabbit is heavy eating. I like it best in the genuine Welsh way, however—that is, the toasted
bread buttered on both sides profusely, then a layer of cold roast beef with mustard and
horseradish, and then, on the top of all, the superstratum, of Cheshire thoroughly saturated,
while, in the process of toasting, with genuine porter, black pepper, and shallot vinegar. 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 reading, writing, walking or riding—who has occupied himself
between dinner and supper in the discussion of a bottle or two of sound wine, or any
equivalent—and who proposes to swallow at least three tumblers of something hot ere he
resigns himself to the embrace of Somnus. With these provisos, I recommend toasted
cheese for supper.

The popularity of this has come down to us in the succinct summing-up,

"Toasted cheese hath no master."
The Welsh original became simple after Dr. Maginn's supper sandwich was
served, a century and a half ago; for it was served as a savory to sum up and help
digest a dinner, in this form:
picture: pointer After-Dinner Rabbit
Remove all crusts from bread slices, toast on both sides and soak to saturation in hot beer.
Melt thin slices of sharp old cheese in butter in an iron skillet, with an added spot of beer
and dry English mustard. Stir steadily with a wooden spoon and, when velvety, serve a-
sizzle on piping hot beer-soaked toast.

While toasted cheese undoubtedly was the Number One dairy dish of Anglo-
Saxons, stewed cheese came along to rival it in Elizabethan London. This
sophisticated, big-city dish, also called a Buck Rabbit, was the making of Ye
Olde Cheshire Cheese on Fleet Street, where Dr. Johnson later presided. And it
must have been the pick of the town back in the days when barrooms still had
sawdust on the floor, for the learned Doctor endorsed old Omar Khayyam's love
of the pub with: "There is nothing which has been contrived by man by which so
much happiness is produced as by a good tavern." Yet he was no gourmet, as
may be judged by his likening of a succulent, golden-fried oyster to "a baby's ear
dropped in sawdust."
Perhaps it is just as well that no description of the world's first Golden Buck has
come down from him. But we don't have to look far for on-the-spot pen pictures
by other men of letters at "The Cheese," as it was affectionately called. To a man
they sang praises for that piping hot dish of preserved and beatified milk.
Inspired by stewed cheese, Mark Lemon, the leading rhymester of Punch, wrote
the following poem and dedicated it to the memory of Lovelace:

Champagne will not a dinner make,

Nor caviar a meal
Men gluttonous and rich may take
Those till they make them ill
If I've potatoes to my chop,
And after chop have cheese,
Angels in Pond and Spiers's shop
Know no such luxuries.

All that's necessary is an old-time "cheese stewer" or a reasonable substitute. The

base of this is what was once quaintly called a "hot-water bath." This was a sort
of miniature wash boiler just big enough to fit in snugly half a dozen individual
tins, made squarish and standing high enough above the bath water to keep any
of it from getting into the stew. In these tins the cheese is melted. But since such
a tinsmith's contraption is hard to come by in these days of fireproof cooking
glass, we suggest muffin tins, ramekins or even small cups to crowd into the
bottom of your double boiler or chafing dish. But beyond this we plump for a
revival of the "cheese stewer" in stainless steel, silver or glass.
In the ritual at "The Cheese," these dishes, brimming over, "bubbling and
blistering with the stew," followed a pudding that's still famous. Although down
the centuries the recipe has been kept secret, the identifiable ingredients have
been itemized as follows: "Tender steak, savory oyster, seductive kidney,
fascinating lark, rich gravy, ardent pepper and delicate paste"—not to mention
mushrooms. And after the second or third helping of pudding, with a pint of
stout, bitter, or the mildest and mellowest brown October Ale in a dented pewter
pot, "the stewed Cheshire cheese."
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 Cheese,"
where Shakespeare is said to have sampled this "kind of a glorified Welsh
Rarebit, served piping hot in the square shallow tins in which it is cooked and
garnished with sippets of delicately colored toast."
Among early records is this report of Addison's in The Spectator of September
25,1711:
They yawn for a Cheshire cheese, and begin about midnight, when the whole company is
disposed to be drowsy. He that yawns widest, and at the same time so naturally as to
produce the most yawns amongst his spectators, carries home the cheese.

Only a short time later, in 1725, the proprietor of Simpson's in the Strand
inaugurated a daily guessing contest that drew crowds to his fashionable eating
and drinking place. 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 weight, height and girth of it.
As late as 1795, when Boswell was accompanying Dr. Johnson to "The Cheese,"
records of St. Dunstan's Club, which also met there, showed that the current
price of a Buck Rabbit was tuppence, and that this was also the amount of the
usual tip.
picture: pointer Ye Original Recipe
1½ ounces butter
1 cup cream
1½ cups grated Cheshire cheese (more pungent, snappier, richer,
and more brightly colored than its first cousin, Cheddar)
Heat butter and cream together, then stir in the cheese and let it stew.
You dunk fingers of toast directly into your individual tin, or pour the Stewed Rabbit over
toast and brown the top under a blistering salamander.
The salamander is worth modernizing, too, so you can brand your own Rabbits with your
monogram or the design of your own Rabbitry. Such a branding iron might be square, like
the stew tin, and about the size of a piece of toast

It is notable that there is no beer or ale in this recipe, but not lamentable, since
all aboriginal cheese toasts were washed down in tossing seas of ale, beer, porter,
stout, and 'arf and 'arf.
This creamy Stewed Buck, on which the literary greats of Johnson's time supped
while they smoked their church wardens, received its highest praise from an
American newspaper woman who rhapsodized in 1891: "Then came stewed
cheese, on the thin shaving of crisp, golden toast in hot silver saucers—so hot
that the cheese was the substance of thick cream, the flavor of purple pansies and
red raspberries commingled."
This may seem a bit flowery, but in truth many fine cheeses hold a trace of the
bouquet of the flowers that have enriched the milk. Alpine blooms and herbs
haunt the Gruyère, Parmesan wafts the scent of Parma violets, the Flower
Cheese of England is perfumed with the petals of rose, violet, marigold and
jasmine.
picture: pointer Oven Rabbit (FROM AN OLD RECIPE)
Chop small ½ pound of cooking cheese. Put it, with a piece of butter the size of a walnut, in
a little saucepan, and as the butter melts and the cheese gets warm, mash them together,
When softened add 2 yolks of eggs, ½ teacupful of ale, a little cayenne pepper and salt. Stir
with a wooden spoon one way only, until it is creamy, but do not let it boil, for that would
spoil it. Place some slices of buttered toast on a dish, pour the Rarebit upon them, and set
inside-the oven about 2 minutes before serving.

picture: pointer Yorkshire Rabbit

(originally called Gherkin Buck, from a pioneer recipe)
Put into a saucepan ½ pound of cheese, sprinkle with pepper (black, of course) to taste,
pour over ½ teacup of ale, and convert the whole into a smooth, creamy mass, over the fire,
stirring continually, for about 10 minutes.
In 2 more minutes it should be done. (10 minutes altogether is the minimum.) Pour it over
slices of hot toast, place a piece of broiled bacon on the top of each and serve as hot as
possible.

picture: pointer Golden Buck

A Golden Buck is simply the Basic Welsh Rabbit with beer (No. 1) plus a poached egg on
top. The egg, sunny side up, gave it its shining name a couple of centuries ago. Nowadays
some chafing dish show-offs try to gild the Golden Buck with dashes of ginger and spice.

picture: pointer Golden Buck II

This is only a Golden Buck with the addition of bacon strips.

picture: pointer The Venerable Yorkshire Buck

Spread ½-inch slices of bread with mustard and brown in hot oven. Then moisten each slice
with ½ glass of ale, lay on top a slice of cheese ¼-inch thick, and 2 slices of bacon on top of
that. Put back in oven, cook till cheese is melted and the bacon crisp, and serve piping hot,
with tankards of cold ale.
Bacon is the thing that identifies any Yorkshire Rabbit.
picture: pointer Yale College Welsh Rabbit (MORIARTY'S)
1 jigger of beer
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon mustard
1½ cups grated or shaved cheese
More beer
Pour the jigger of beer into "a low saucepan," dash on the seasonings, add the cheese and
stir unremittingly, moistening from time to time with more beer, a pony or two at a time.
When creamy, pour over buttered toast (2 slices for this amount) and serve with still more
beer.

There are two schools of postgraduate Rabbit-hunters: Yale, as above, with beer
both in the Rabbit and with it; and the other featured in the Stieff Recipe, which
prefers leaving it out of the Rabbit, but taps a keg to drink with it.
The ancient age of Moriarty's campus classic is registered by the use of pioneer
black pepper in place of white, which is often used today and is thought more
sophisticated by some than the red cayenne of Rector's Naughty Nineties
Chafing Dish Rabbit, which is precisely the same as our Basic Recipe No. 1.
picture: pointer Border-hopping Bunny, or Frijole Rabbit
1½ tablespoons butter
1½ tablespoons chopped onion
2 tablespoons chopped pepper, green or red, or both
1½ teaspoon chili powder
1 small can kidney beans, drained
1½ tablespoons catsup
½ teaspoon Worcestershire
Salt
2 cups grated cheese
Cook onion and pepper lightly in butter with chili powder; add kidney beans and
seasonings and stir in the cheese until melted.
Serve this beany Bunny peppery hot on tortillas or crackers, toasted and buttered.

In the whole hutch of kitchen Rabbitry the most popular modern ones are made
with tomato, a little or lots. They hop in from everywhere, from Mexico to South
Africa, and call for all kinds of quirks, down to mixing in some dried beef, and
there is even a skimpy Tomato Rabbit for reducers, made with farmer cheese and
skimmed milk.
Although the quaintly named Rum Tum Tiddy was doubtless the great-
grandpappy of all Tomato Rabbits, a richer, more buttery and more eggy one has
taken its place as the standard today. The following is a typical recipe for this,
tried and true, since it has had a successful run through a score of the best
modern cookbooks, with only slight personal changes to keep its juice a-flowing
blood-red.
picture: pointer Tomato Rabbit
2 tablespoons butter
2 tablespoons flour
¾ cup thin cream or evaporated milk
¾ cup canned tomato pulp, rubbed through a sieve to remove seeds
A pinch of soda
3 cups grated cheese
Pinches of dry mustard, salt and cayenne
2 eggs, lightly beaten
Blend flour in melted butter, add cream slowly, and when this white sauce is a little thick,
stir in tomato sprinkled with soda. Keep stirring steadily while adding cheese and
seasonings, and when cooked enough, stir in the eggs to make a creamy texture, smooth as
silk. Serve on buttered whole wheat or graham bread for a change.

Instead of soda, some antiquated recipes call for "a tablespoon of bicarbonate of
potash."
picture: pointer South African Tomato Rabbit
This is the same as above, except that ½ teaspoon of sugar is used in place of the soda and
the Rabbit is poured over baked pastry cut into squares and sprinkled with parsley, chopped
fine, put in the oven and served immediately.

picture: pointer Rum Tum Tiddy, Rink Tum Ditty, etc. (OLD BOSTON
STYLE)
1 tablespoon butter
1 onion, minced
1 teaspoon salt
1 big pinch of pepper
2 cups cooked tomatoes
1 tablespoon sugar
3 cups grated store cheese
1 egg, lightly beaten
Slowly fry onion bright golden in butter, season and add tomatoes with sugar. Heat just
under the bubbling point. Don't let it boil, but keep adding cheese and shaking the pan until
it melts. Then stir in egg gently and serve very hot

picture: pointer Tomato Soup Rabbit

 1 can condensed tomato soup
2 cups grated cheese
¼ teaspoon English mustard
1 egg, lightly beaten
Salt and pepper
Heat soup, stir in cheese until melted, add mustard and egg slowly, season and serve hot.

This is a quickie Rum Tum Tiddy, without any onion, a poor, housebroken
version of the original. It can be called a Celery Rabbit if you use a can of celery
soup in place of the tomato.
picture: pointer Onion Rum Tum Tiddy
Prepare as in Rum Tum Tiddy, but use only 1½ cups cooked tomatoes and add ½ cup of
mashed boiled onions.

picture: pointer Sherry Rum Tum Tiddy

1 tablespoon butter
1 small onion, minced
1 small green pepper, minced
1 can tomato soup
¾ cup milk
3 cups grated cheese
½ teaspoon Worcestershire sauce
Salt and pepper
1 egg, lightly beaten
1 jigger sherry
Crackers
Prepare as in Rum Tum Tiddy. Stir in sherry last to retain its flavor. Crumble crackers into a
hot tureen until it's about ⅓ full and pour the hot Rum Tum Tiddy over them.

picture: pointer Blushing Bunny

This is a sister-under-the-skin to the old-fashioned Rum Tum Tiddy, except that her
complexion is made a little rosier with a lot of paprika in place of plain pepper, and the
paprika cooked in from the start, of course.

Blushing Bunny is one of those playful English names for dishes, like Pink
Poodle, Scotch Woodcock (given below), Bubble and Squeak (Bubblum
Squeakum), and Toad in the Hole.
picture: pointer Scotch Woodcock
Another variant of Rum Tum Tiddy. Make your Rum Tum Tiddy, but before finishing up
with the beaten egg, stir in 2 heaping tablespoons of anchovy paste and prepare the buttered
toast by laying on slices of hard-cooked eggs.

picture: pointer American Woodchuck

 1½ cups tomato purée
2 cups grated cheese
1 egg, lightly beaten
Cayenne
1 tablespoon brown sugar
Salt and pepper
Heat the tomato and stir in the cheese. When partly melted stir in the egg and, when almost
cooked, add seasonings without ever interrupting the stirring. Pour over hot toasted
crackers or bread.

No doubt this all-American Tomato Rabbit with brown sugar was named after
the native woodchuck, in playful imitation of the Scotch Woodcock above. It's
the only Rabbit we know that's sweetened with brown sugar.
picture: pointer Running Rabbit
(as served at the Waldorf-Astoria, First Annual Cheeselers Field Day, November 12,1937)
Cut finest old American cheese in very small pieces and melt in saucepan with a little good
beer. Season and add Worcestershire sauce. Serve instantly with freshly made toast.

This running cony can be poured over toast like any other Rabbit, or over
crushed crackers in a hot tureen, as in Sherry Rum Tum Tiddy, or served like
Fondue, in the original cooking bowl or pan, with the spoon kept moving in it in
one direction only and the Rabbit following the spoon, like a greyhound
following the stuffed rabbit at the dog races.
picture: pointer Mexican Chilaly
1 tablespoon butter
3 tablespoons chopped green pepper 1½ tablespoons chopped onion
1 cup chopped and drained canned tomatoes, without seeds
2½ cups grated cheese
¾ teaspoon salt
Dash of cayenne
1 egg, lightly beaten
2 tablespoons canned tomato juice
Water cress
Cook pepper and onion lightly in butter, add tomato pulp and cook 5 minutes before putting
over boiling water and stirring steadily as you add cheese and seasonings. Moisten the egg
with the tomato juice and stir in until the Rabbit is thick and velvety.
Serve on toast and dress with water cress.

This popular modern Rabbit seems to be a twin to Rum Tum Tiddy in spite of
the centuries' difference in age.
picture: pointer Fluffy, Eggy Rabbit
 Stir up a Chilaly as above, but use 2 well-beaten eggs to make it more fluffy, and leave out
the watercress. Serve it hot over cold slices of hard-cooked eggs crowded flat on hot
buttered toast, to make it extra eggy.

picture: pointer Grilled Tomato Rabbit

Slice big, red, juicy tomatoes ½-inch thick, season with salt, pepper and plenty of brown
sugar. Dot both sides with all the butter that won't slip off.
Heat in moderate oven, and when almost cooked, remove and broil on both sides. Put on
hot plates in place of the usual toast and pour the Rabbit over them. (The Rabbit is made
according to either Basic Recipe No. 1 or No. 2.)
Slices of crisp bacon on top of the tomato slices and a touch of horseradish help.

picture: pointer Grilled Tomato and Onion Rabbit

Slice ¼-inch thick an equal number of tomato and onion rings. Season with salt, pepper,
brown sugar and dots of butter. Heat in moderate oven, and when almost cooked remove
and broil lightly.
On hot plates lay first the onion rings, top with the tomato ones and pour the Rabbit over, as
in the plain Grilled Tomato recipe above.

For another onion-flavored Rabbit see Celery and Onion Rabbit.

picture: pointer The Devil's Own
(a fresh tomato variant)
2 tablespoons butter
1 large peeled tomato in 4 thick slices
2½ cups grated cheese
¼ teaspoon English mustard
A pinch of cayenne
A dash of tabasco sauce
2 tablespoons chili sauce
½ cup ale or beer
1 egg, lightly beaten
Sauté tomato slices lightly on both sides in 1 tablespoon butter. Keep warm on hot platter
while you make the toast and a Basic Rabbit, pepped up by the extra-hot seasonings listed
above. Put hot tomato slices on hot toast on hot plates; pour the hot mixture over.

picture: pointer Dried Beef or Chipped Beef Rabbit

1 tablespoon butter
1 cup canned tomato, drained, chopped and de-seeded
¼ pound dried beef, shredded
2 eggs, lightly beaten
¼ teaspoon pepper
2 cups grated cheese
Heat tomato in butter, add beef and eggs, stir until mixed well, then sprinkle with pepper,
 stir in the grated cheese until smooth and creamy. Serve on toast.

No salt is needed on this jerked steer meat that is called both dried beef and
chipped beef on this side of the border, tasajo on the other side, and xarque when
you get all the way down to Brazil.
picture: pointer Kansas Jack Rabbit
1 cup milk
3 tablespoons butter
3 tablespoons flour
2 cups grated cheese
1 cup cream-style corn
Salt and pepper
Make a white sauce of milk, butter and flour and stir in cheese steadily and gradually until
melted. Add corn and season to taste. Serve on hot buttered toast.

Kansas has plenty of the makings for this, yet the dish must have been easier to
make on Baron Münchhausen's "Island of Cheese," where the cornstalks
produced loaves of bread, ready-made, instead of ears, and were no doubt
crossed with long-eared jacks to produce Corn Rabbits quite as miraculous.
After tomatoes, in popularity, come onions and then green peppers or canned
pimientos as vegetable ingredients in modern, Americanized Rabbits. And after
that, corn, as in the following recipe which appeals to all Latin-Americans from
Mexico to Chile because it has everything.
picture: pointer Latin-American Corn Rabbit
2 tablespoons butter
1 green pepper, chopped
1 large onion, chopped
½ cup condensed tomato soup
3 cups grated cheese
1 teaspoon salt
¼ teaspoon black pepper
½ teaspoon Worcestershire sauce
1 cup canned corn
1 egg, lightly beaten
Fry pepper and onion 5 minutes in butter; add soup, cover and cook 5 minutes more. Put
over boiling water; add cheese with seasonings and stir steadily, slowly adding the corn,
and when thoroughly blended and creamy, moisten the egg with a little of the liquid, stir in
until thickened and then pour over hot toast or crackers.

picture: pointer Mushroom-Tomato Rabbit

In one pan commence frying in butter 1 cup of sliced fresh mushrooms, and in another
 make a Rabbit by melting over boiling water 2 cups of grated cheese with ½ teaspoon salt
and ½ teaspoon paprika. Stir steadily and, when partially melted, stir in a can of condensed
tomato soup, previously heated. Then add the fried mushrooms slowly, stir until creamy
and pour over hot toast or crackers.

picture: pointer Celery and Onion Rabbit

½ cup chopped hearts of celery
1 small onion, chopped
1 tablespoon butter
1½ cups grated sharp cheese
Salt and pepper
In a separate pan boil celery and onion until tender. Meanwhile, melt cheese with butter and
seasonings and stir steadily. When nearly done stir the celery and onion in gradually, until
smooth and creamy.
Pour over buttered toast and brown with a salamander or under the grill.

picture: pointer Asparagus Rabbit

Make as above, substituting a cupful of tender sliced asparagus tops for the celery and
onion.

picture: pointer Oyster Rabbit

2 dozen oysters and their liquor
1 teaspoon butter
2 eggs, lightly beaten
1 large pinch of salt
1 small pinch of cayenne
3 cups grated cheese
Heat oysters until edges curl and put aside to keep warm while you proceed to stir up a
Rabbit. When cheese is melted add the eggs with some of the oyster liquor and keep
stirring. When the Rabbit has thickened to a smooth cream, drop in the warm oysters to
heat a little more, and serve on hot buttered toast.

picture: pointer Sea-food Rabbits

(crab, lobster, shrimp, scallops, clams, mussels, abalone, squid, octopi; anything that swims
in the sea or crawls on the bottom of the ocean)
Shred, flake or mince a cupful of any freshly cooked or canned sea food and save some of
the liquor, if any. Make according to Oyster Rabbit recipe above.
Instead of using only one kind of sea food, try several, mixed according to taste. Spike this
succulent Sea Rabbit with horseradish or a dollop of sherry, for a change.

picture: pointer "Bouquet of the Sea" Rabbit

The seafaring Portuguese set the style for this lush bouquet of as many different kinds of
cooked fish (tuna, cod, salmon, etc.) as can be sardined together in the whirlpool of melted
cheese in the chafing dish. They also accent it with tidbits of sea food as above.
picture: pointer Other Fish Rabbit, Fresh or Dried
Any cooked fresh fish, flaked or shredded, from the alewife to the whale, or cooked dried
herring, finnan haddie, mackerel, cod, and so on, can be stirred in to make a basic Rabbit
more tasty. Happy combinations are hit upon in mixing leftovers of several kinds by the
cupful. So the odd old cookbook direction, "Add a cup of fish," takes on new meaning.

picture: pointer Grilled Sardine Rabbit

Make a Basic Rabbit and pour it over sardines, skinned, boned, halved and grilled, on
buttered toast.
Similarly cooked fillets of any small fish will make as succulent a grilled Rabbit.

picture: pointer Roe Rabbits

Slice cooked roe of shad or toothsome eggs of other fish, grill on toast, butter well and pour
a Basic Rabbit over. Although shad roe is esteemed the finest, there are many other sapid
ones of salmon, herring, flounder, cod, etc.

picture: pointer Plain Sardine Rabbit

Make Basic Rabbit with only 2 cups of cheese, and in place of the egg yolks and beer, stir
in a large tin of sardines, skinned, boned and flaked.

picture: pointer Anchovy Rabbit

Make Basic Rabbit, add 1 tablespoon of imported East Indian chutney with the egg yolks
and beer at the finish, spread toast thickly with anchovy paste and butter, and pour the
Rabbit over.

picture: pointer Smoked sturgeon, whiting, eel, smoked salmon, and the like
Lay cold slices or flakes of any fine smoked fish (and all of them are fine) on hot buttered
toast and pour a Basic Rabbit over the fish.
The best combination we ever tasted is made by laying a thin slice of smoked salmon over a
thick one of smoked sturgeon.

picture: pointer Smoked Cheddar Rabbit

With or without smoked fish, 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 aged, but
unsmoked, Cheddar. We use a two-year-old that Phil Alpert, Mr. Cheese himself, brings
down from Canada and has specially smoked in the same savory room where sturgeon is
getting the works. So his Cheddar absorbs the de luxe flavor of six-dollar-per-pound
sturgeon and is sold for a fraction of that.
And just in case you are fishing around for something extra special, serve this smoky
Rabbit on oven-browned Bombay ducks, those crunchy flat toasts of East Indian fish.
Or go Oriental by accompanying this with cups of smoky Lapsang Soochong China tea.
picture: pointer Crumby Rabbit
1 tablespoon butter
2 cups grated cheese
1 cup stale bread crumbs
soaked with
1 cup milk
1 egg, lightly beaten
Salt
Cayenne
Toasted crackers
Melt cheese in butter, stir in the soaked crumbs and seasonings. When cooked smooth and
creamy, stir in the egg to thicken the mixture and serve on toasted crackers, dry or buttered,
for contrast with the bread.
Some Rabbiteers monkey with this, lacing it with half a cup of catsup, making a sort of
pink baboon out of what should be a white monkey.
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 crumbs. This illegitimate three-layer Rabbit is moistened with eggs
beaten up with milk, and seasoned with salt and paprika.

picture: pointer Crumby Tomato Rabbit

2 teaspoons butter
2 cups grated cheese
½ cup soft bread crumbs
1 cup tomato soup
Salt and pepper
1 egg, lightly beaten
Melt cheese in butter, moisten bread crumbs with the tomato soup and stir in; season, add
egg and keep stirring until velvety. Serve on toasted crackers, as a contrast to the bread
crumbs.

picture: pointer Gherkin or Irish Rabbit

2 tablespoons butter
2 cups grated cheese
½ cup milk (or beer)
A dash of vinegar
½ teaspoon mustard
Salt and pepper
½ cup chopped gherkin pickles
Melt cheese in butter, steadily stir in liquid and seasonings. Keep stirring until smooth, then
add the pickles and serve.

This may have been called Irish after the green of the pickle.
picture: pointer Dutch Rabbit
 Melt thin slices of any good cooking cheese in a heavy skillet with a little butter, prepared
mustard, and a splash of beer.
Have ready some slices of toast soaked in hot beer or ale and pour the Rabbit over them.
The temperance version of this substitutes milk for beer and delicately soaks the toast in hot
water instead.

Proof that there is no Anglo-Saxon influence here lies in the use of prepared
mustard. The English, who still do a lot of things the hard way, mix their biting
dry mustard fresh with water before every meal, while the Germans and French
bottle theirs, as we do.
picture: pointer Pumpernickel Rabbit
This German deviation is made exactly the same as the Dutch Rabbit above, but its
ingredients are the opposite in color. Black bread (pumpernickel) slices are soaked in
heated dark beer (porter or stout) and the yellow cheese melted in the skillet is also stirred
up with brunette beer.

Since beer is a kind of liquid bread, it is natural for the two to commingle in
Rabbits whether they are blond Dutch or black pumpernickel. And since cheese
is only solid milk, and the Cheddar is noted for its beery smell, there is further
affinity here. An old English proverb sums it up neatly: "Bread and cheese are
the two targets against death."
By the way, the word pumpernickel is said to have been coined when Napoleon
tasted his first black bread in Germany. Contemptuously he spat it out with:
"This would be good for my horse, Nicole." "Bon pour Nicole" in French.
picture: pointer Gruyère Welsh Rabbit au gratin
Cut crusts from a half-dozen slices of bread. Toast them lightly, lay in a roasting pan and
top each with a matching slice of imported Gruyère ⅜-inch thick. Pepper to taste and cover
with bread crumbs. Put in oven 10 minutes and rush to the ultimate consumer.

To our American ears anything au gratin suggests "with cheese," so this Rabbit
au gratin may sound redundant. To a Frenchman, however, it means a dish
covered with bread crumbs.
picture: pointer Swiss Cheese Rabbit
½ cup white wine, preferably Neufchâtel
½ cup grated Gruyère
1 teaspoon Worcestershire sauce
½ saltspoon paprika
2 egg yolks
 Stir wine and seasonings together with the cheese until it melts, then thicken with the egg
yolks, stirring at least 3 more minutes until smooth.

picture: pointer Sherry Rabbit

3 cups grated cheese
½ cup cream or evaporated milk
½ cup sherry
¼ teaspoon English mustard
½ teaspoon Worcestershire sauce
A dash of paprika
Heat cheese over hot water, with or without a bit of butter, and when it begins to melt, stir
in the cream. Keep stirring until almost all of the cheese is melted, then add sherry. When
smooth and creamy, stir in the mustard and Worcestershire sauce, and after pouring over
buttered toast dash with paprika for color.

picture: pointer Spanish Sherry Rabbit

3 tablespoons butter
3 tablespoons flour
1 bouillon cube, mashed
½ teaspoon salt
½ teaspoon dry mustard
1½ cups milk
1½ cups grated cheese
1 jigger sherry
Make a smooth paste of butter, flour, bouillon cube and seasonings, and add milk slowly.
When well-heated stir in the cheese gradually. Continue stirring at least 10 minutes, and
when well-blended stir in the sherry and serve on hot, buttered toast.

picture: pointer Pink Poodle

2 tablespoons butter
1 tablespoon chopped onion
1 tablespoon flour
1 jigger California claret
1 cup cream of tomato soup
A pinch of soda
½ teaspoon dry mustard
½ teaspoon salt
1 teaspoon paprika
A dash of powdered cloves
3 cups grated cheese
1 egg, lightly beaten
Cook onion in butter until light golden, then blend in flour, wine and soup with the soda
and all seasonings. Stir in cheese slowly until melted and finish off by thickening with the
egg and stirring until smooth and velvety. Serve on crisp, buttered toast with a dry red wine.

Although wine Rabbits, red or white, are as unusual as Swiss ones with Gruyère
in place of Cheddar, wine is commonly drunk with anything from a Golden Buck
to a Blushing Bunny. But for most of us, a deep draught of beer or ale goes best
with an even deeper draught of the mellow scent of a Cheddar golden-yellow.
picture: pointer Savory Eggy Dry Rabbit
⅛ pound butter
2 cups grated Gruyère
4 eggs, well-beaten
Salt
Pepper
Mustard
Melt butter and cheese together with the beaten eggs, stirring steadily with wooden spoon
until soft and smooth. Season and pour over dry toast.

This "dry" Rabbit, in which the volume of the eggs makes up for any lacking
liquid, is still served as a savory after the sweets to finish a fine meal in some
old-fashioned English homes and hostelries.
picture: pointer Cream Cheese Rabbit
This Rabbit, made with a package of cream cheese, is more scrambled hen fruit than Rabbit
food, for you simply scramble a half-dozen eggs with butter, milk, salt, pepper and
cayenne, and just before the finish work in the cheese until smooth and serve on crackers—
water crackers for a change.

picture: pointer Reducing Rarebit (Tomato Rarebit)[A]

YIELD: 2 servings. 235 calories per serving.
½ pound farmer cheese
2 eggs
1 level tablespoon powdered milk
1 level teaspoon baking powder
1 teaspoon gelatin or agar powder
4 egg tomatoes, quartered, or
2 tomatoes, quartered
1 teaspoon caraway seeds
¼ teaspoon garlic powder
1 teaspoon parsley flakes
½ head lettuce and/or 1 cucumber
¼ cup wine vinegar
Salt and pepper to taste

Fill bottom of double boiler with water to ¾ mark. Sprinkle salt in upper part of double
boiler. Boil over medium flame. When upper part is hot, put in cheese, powdered milk,
baking powder, gelatin, caraway seeds and pepper and garlic powder to taste. Mix. Break
eggs into this mixture, cook over low flame, continually stirring. Add tomatoes when
mixture bubbles and continue cooking and stirring until tomatoes have been cooked soft.
Remove to lettuce and/or cucumber (sliced thin) which has been slightly marinated in wine
vinegar and sprinkle the parsley flakes over the top of the mixture.
 [A] (from The Low-Calory Cookbook by Bernard Koten, published by Random
House)

picture: pointer Curry Rabbit

1 tablespoon cornstarch
2 cups milk
2½ cups grated cheese
1 tablespoon minced chives
2 green onions, minced
2 shallots, minced
¼ teaspoon imported curry powder
1 tablespoon chutney sauce
Dissolve cornstarch in a little of the milk and scald the rest over hot water. Thicken with
cornstarch mixture and stir in the cheese, chives, onions, shallots, curry and chutney while
wooden-spooning steadily until smooth and sizzling enough to pour over buttered toast.

People who can't let well enough alone put cornstarch in Rabbits, just as they
add soda to spoil the cooking of vegetables.
picture: pointer Ginger Ale Rabbit
 Simply substitute ginger ale for the real thing in the No. 1 Rabbit of all time.

picture: pointer Buttermilk Rabbit

Substitute buttermilk for plain milk in the No. 2 Rabbit. To be consistent, use fresh-cured
Buttermilk Cheese, instead of the usual Cheddar of fresh cow's milk. This is milder.

picture: pointer Eggnog Rabbit

2 tablespoons sweet butter
2 cups grated mellow Cheddar
1⅓ cups eggnog
Dashes of spice to taste.
After melting the cheese in butter, stir in the eggnog and keep stirring until smooth and
thickened. Season or not, depending on taste and the quality of eggnog employed.

Ever since the innovation of bottled eggnogs fresh from the milkman in holiday
season, such supremely creamy and flavorful Rabbits have been multiplying as
fast as guinea pigs.
picture: pointer All-American Succotash Rabbit
1 cup milk
3 tablespoons butter
3 tablespoons flour
3 cups grated cheese
1 cup creamed succotash, strained
Salt and pepper
Make a white sauce of milk, butter and flour and stir in the cheese steadily and gradually
until melted. Add the creamed succotash and season to taste.
Serve on toasted, buttered corn bread.

picture: pointer Danish Rabbit

1 quart warm milk
2 cups grated cheese
Stir together to boiling point and pour over piping-hot toast in heated bowl. This is an
esteemed breakfast dish in north Denmark.
As in all Rabbits, more or less cheese may be used, to taste.

picture: pointer Easy English Rabbit

Soak bread slices in hot beer. Melt thin slices of cheese with butter in iron frying pan, stir in
a few spoonfuls of beer and a bit of prepared mustard. When smoothly melted, pour over
the piping-hot, beer-soaked toast.
Illustration
Chapter
Six
 The Fondue
There is a conspiracy among the dictionary makers to take the heart out of the
Fondue. Webster makes it seem no better than a collapsed soufflé, with his
definition:
Fondue. Also, erroneously, fondu. A dish made of melted cheese, butter, eggs, and, often,
milk and bread crumbs.

Thorndike-Barnhart further demotes this dish, that for centuries has been one of
the world's greatest, to "a combination of melted cheese, eggs and butter" and
explains that the name comes from the French fondre, meaning melt. The latest
snub is delivered by the up-to-date Cook's Quiz compiled by TV culinary
experts:
A baked dish with eggs, cheese, butter, milk and bread crumbs.

A baked dish, indeed! Yet the Fondue has added to the gaiety and inebriety of
nations, if not of dictionaries. It has commanded the respect of the culinary great.
Savarin, Boulestin, André Simon, all have hailed its heavenly consistency, all
have been regaled with its creamy, nay velvety, smoothness.
A touch of garlic, a dash of kirsch, fresh ground black pepper, nutmeg, black
pearl truffles of Bugey, red cayenne pepper, the luscious gravy of roast turkey—
such little matters help to make an authentic dunking Fondue, not a baked
Fondue, mind you. 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
Revolution. In his monumental Physiologie du Goût he records an incident that
occurred in 1795:
Whilst passing through Boston ... I taught the restaurant-keeper Julien to make a Fondue, or
eggs cooked with cheese. This dish, a novelty to the Americans, became so much the rage,
that he (Julien) felt himself obliged, by way of thanks, to send me to New York the rump of
one of those pretty little roebucks that are brought from Canada in winter, and which was
declared exquisite by the chosen committee whom I convoked for the occasion.

As the great French gourmet, Savarin was born on the Swiss border (at Belley, in
the fertile Province of Bugey, where Gertrude Stein later had a summer home),
he no doubt ate Gruyère three times a day, as is the custom in Switzerland and
adjacent parts. He sets down the recipe just as he got it from its Swiss source, the
papers of Monsieur Trolliet, in the neighboring Canton of Berne:
Take as many eggs as you wish to use, according to the number of your guests. Then take a
lump of good Gruyère cheese, weighing about a third of the eggs, and a nut of butter about
half the weight of the cheese. (Since today's eggs in America weigh about 1½ ounces
apiece, if you start the Fondue with 8. your lump of good Gruyère would come to ¼ pound
and your butter to ⅛ pound.)
Break and beat the eggs well in a flat pan, then add the butter and the cheese, grated or cut
in small pieces.
Place the pan on a good fire and stir with a wooden spoon until the mixture is fairly thick
and soft; put in a little or no salt, according to the age of the cheese, and a good deal of
pepper, for this is one of the special attributes of this ancient dish.
Let it be placed on the table in a hot dish, and if some of the best wines be produced, and
the bottle passed quite freely, a marvelous effect will be beheld.

This has long been quoted as the proper way to make the national dish of
Switzerland. Savarin tells of hearing oldsters in his district laugh over the Bishop
of Belley eating his Fondue with a spoon instead of the traditional fork, in the
first decade of the 1700's. He tells, too, of a Fondue party he threw for a couple
of his septuagenarian cousins in Paris "about the year 1801."
The party was the result of much friendly taunting of the master: "By Jove, Jean,
you have been bragging for such a long time about your Fondues, you have
continually made our mouths water. It is high time to put a stop to all this. We
will come and breakfast with you some day and see what sort of thing this dish
is."
Savarin invited them for ten o'clock next day, started them off with the table laid
on a "snow white cloth, and in each one's place two dozen oysters with a bright
golden lemon. At each end of the table stood a bottle of sauterne, carefully
wiped, excepting the cork, which showed distinctly that it had been in the cellar
for a long while.... After the oysters, which were quite fresh, came some broiled
kidneys, a terrine of foie gras, a pie with truffles, and finally the Fondue. The
different ingredients had all been assembled in a stewpan, which was placed on
the table over a chafing dish, heated with spirits of wine.
"Then," Savarin is quoted, "I commenced operations on the field of battle, and
my cousins did not lose a single one of my movements. They were loud in the
praise of this preparation, and asked me to let them have the receipt, which I
promised them...."
This Fondue breakfast party that gave the nineteenth century such a good start
was polished off with "fruits in season and sweets, a cup of genuine mocha, ...
and finally two sorts of liqueurs, one a spirit for cleansing, and the other an oil
for softening."
This primitive Swiss Cheese Fondue is now prepared more elaborately in what is
called:
picture: pointer Neufchâtel Style
2½ cups grated imported Swiss
1½ tablespoons flour
1 clove of garlic
1 cup dry white wine
Crusty French "flute" or hard rolls cut into big mouthfuls, handy
for dunking
1 jigger kirsch
Salt
Pepper
Nutmeg
The cheese should be shredded or grated coarsely and mixed well with the flour. Use a
chafing dish for cooking and a small heated casserole for serving. Hub the bottom and sides
of the blazer well with garlic, pour in the wine and heat to bubbling, just under boiling. Add
cheese slowly, half a cup at a time, and stir steadily in one direction only, as in making
Welsh Rabbit. Use a silver fork. Season with very little salt, always depending on how salty
the cheese is, but use plenty of black pepper, freshly ground, and a touch of nutmeg. Then
pour in the kirsch, 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 table. The
trick is to keep the bubbling melted cheese in rhythmic motion with the fork, both up and
down and around and around.

The dunkers stab the hunks of crusty French bread through the soft part to secure
a firm hold in the crust, for if your bread comes off in dunking you pay a forfeit,
often a bottle of wine.
The dunking is done as rhythmically as the stirring, guests taking regular turns at
twirling the fork to keep the cheese swirling. When this "chafing dish cheese
custard," as it has been called in England, is ready for eating, each in turn thrusts
in his fork, sops up a mouthful with the bread for a sponge and gives the Fondue
a final stir, to keep it always moving in the same direction. All the while the heat
beneath the dish keeps it gently bubbling.
Such a Neufchâtel party was a favorite of King Edward VII, especially when he
was stepping out as the Prince of Wales. He was as fond of Fondue as most of
the great gourmets of his day and preferred it to Welsh Rabbit, perhaps because
of the wine and kirsch that went into it.
At such a party a little heated wine is added if the Fondue gets too thick. When
finally it has cooked down to a crust in the bottom of the dish, this is forked out
by the host and divided among the guests as a very special dividend.
Any dry white wine will serve in a pinch, and the Switzerland Cheese
Association, in broadcasting this classical recipe, points out that any dry rum,
slivovitz, or brandy, including applejack, will be a valid substitute for the kirsch.
To us, applejack seems specially suited, when we stop to consider our native
taste that has married apple pie to cheese since pioneer times.
In culinary usage fondue means "melting to an edible consistency" and this, of
course, doesn't refer to cheese alone, although we use it chiefly for that.
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 bread, or filled into
fancy paper cases, quickly browned on top and served at once. The reason for
this is that all baked Fondues fall as easily and as far as Soufflés, although the
latter are more noted for this failing. There is a similarity in the soft fluffiness of
both, although the Fondues are always more moist. For there is a stiff, stuffed-
shirt buildup around any Soufflé, suggesting a dressy dinner, while Fondue
started as a self-service dunking bowl.
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 Rabbit. Although we know
that both Gruyère and Emmentaler are what we call Swiss and that it is
impossible in America to duplicate the rich Alpine flavor given by the mountain
herbs, we are inclined to try all sorts of domestic cheeses and mixtures thereof.
But it's best to stick to Savarin's "lump of Gruyère" just as the neighboring
French and Italians do. 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 Cooks, by an Englishman, Eric Weir:
picture: pointer Fondue à l'Italienne
This is one of those egg dishes that makes one feel really grateful to hens. From its name it
originated probably in Italy, but it has crossed the Alps. I have often met it in France, but
only once in Italy.
First of all, make a very stiff white sauce with butter, flour and milk. The sauce should be
stiff enough to allow the wooden spoon to stand upright or almost.
Off the fire, add yolks of eggs and 4 ounces of grated Gruyère cheese. Mix this in well with
 the white sauce and season with salt, pepper and some grated nutmeg. Beat whites of egg
firm. Add the whites to the preparation, stir in, and pour into a pudding basin.
Take a large saucepan and fill half full of water. Bring to a boil, and then place the pudding
basin so that the top of the basin is well out of the water. Allow to boil gently for 1½ to 2
hours. Renew the boiling water from time to time, as it evaporates, and take care that the
water, in boiling, does not bubble over the mixture.
Test with a knife, as for a cake, to see if it is cooked. When the knife comes out clean, take
the basin out of the water and turn the Fondue out on a dish. It should be fairly firm and
keep the shape of the basin.
Sprinkle with some finely chopped ham and serve hot.

The imported Swiss sometimes is cubed instead of grated, then marinated for
four or five hours in dry white wine, before being melted and liquored with the
schnapps. This can be pleasantly adopted here in:
picture: pointer All-American Fondue
1 pound imported Swiss cheese, cubed
¾ cup scuppernong or other American white wine
1½ jiggers applejack
After marinating the Swiss cubes in the wine, simply melt together over hot water, stir until
soft and creamy, add the applejack and dunk with fingers of toast or your own to a chorus
of "All Bound Round with a Woolen String."
Of course, this can be treated as a mere vinous Welsh Rabbit and poured over toast, to be
accompanied by beer. But wine is the thing, for the French Fondue is to dry wine what the
Rabbit is to stale ale or fresh beer.

We say French instead of Swiss because the French took over the dish so
eagerly, together with the great Gruyère that makes it distinctive. They
internationalized it, sent it around the world with bouillabaisse and onion soup,
that celestial soupe à l'oignon on which snowy showers of grated Gruyère
descend.
To put the Welsh Rabbit in its place they called it Fondue à l'Anglaise, which
also points up the twinlike relationship of the world's two favorite dishes of
melted cheese. But to differentiate and show they are not identical twins, the No.
1 dish remained Fromage Fondue while the second was baptized Fromage
Fondue à la Bière.
Beginning with Savarin the French whisked up more rapturous, rhapsodic
writing about Gruyère and its offspring, the Fondue, together with the puffed
Soufflé, than about any other imported cheese except Parmesan.
Parmesan and Gruyère were praised as the two greatest culinary cheeses. A
variant Fondue was made of the Italian cheese.
picture: pointer Parmesan Fondue
3 tablespoons butter
1 cup grated Parmesan cheese
4 eggs, lightly beaten
Salt
Pepper
Over boiling water melt butter and cheese slowly, stir in the eggs, season to taste and stir
steadily in one direction only, until smooth.
Pour over fingers of buttered toast. Or spoon it up, as the ancients did, before there were
any forks. It's beaten with a fork but eaten catch-as-catch-can, like chicken-in-the-rough.

picture: pointer Sapsago Swiss Fondue

2 tablespoons butter
2 tablespoons flour
½ teaspoon salt
1½ cups milk
2½ cups shredded Swiss cheese
2½ tablespoons grated Sapsago
½ cup dry white wine
Pepper, black and red, freshly ground
Fingers of toast
Over boiling water stir the first four ingredients into a smooth, fairly thick cream sauce.
Then stir in Swiss cheese until well melted. After that add the Sapsago, finely grated, and
wine in small splashes. Stir steadily, in one direction only, until velvety. Season sharply
with the contrasting peppers and serve over fingers of toast.

This is also nice when served bubbling in individual, preheated pastry shells,
casseroles or ramekins, although this way most of the fun of the dunking party is
left out. To make up for it, however, cooked slices of mushrooms are sometimes
added.
At the Cheese Cellar in the New York World's Fair Swiss Pavilion, where a
continual dunking party was in progress, thousands of amateurs learned such
basic things as not to overcook the Fondue lest it become stringy, 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 bread. The success of the dish
depends on making it quickly, keeping it gently a-bubble and never letting it
stand still for a split second.
The Swiss, who consume three or four times as much cheese per capita as we,
and almost twice as much as the French, are willing to share Fondue honors with
the French Alpine province of Savoy, a natural cheese cellar with almost two
dozen distinctive types of its very own, such as Fat cheese, also called Death's
Head; La Grande Bornand, a luscious half-dried sheep's milker; Chevrotins,
small, dry goat milk cheeses; and Le Vacherin. The latter, made in both Savoy
and Switzerland, boasts two interesting variants:
1. Vacherin Fondue or Spiced Fondue: Made about the same as Emmentaler, ripened to
sharp age, and then melted, spices added and the cheese re-formed. It is also called Spiced
Fondue and sells for about two dollars a pound. Named Fondue from being melted, though
it's really recooked,
2. Vacherin à la Main: This is a curiosity in cheeses, resembling a cold, uncooked Fondue.
Made of cow's milk, it is round, a foot in diameter and half a foot high. It is salted and aged
until the rind is hard and the inside more runny than the ripest Camembert, so it can be
eaten with a spoon (like the cooked Fondue) as well as spread on bread. The local name for
it is Tome de Montagne.

Here is a good assortment of Fondues:

picture: pointer Vacherin-Fribourg Fondue
2 tablespoons butter
1 clove garlic, crushed
2 cups shredded Vacherin cheese
2 tablespoons hot water
This authentic quickie is started by cooking the garlic in butter until the butter is melted.
Then remove garlic and reduce heat. Add the soft cheese and stir with silver fork until
smooth and velvety. Add the water in little splashes, stirring constantly in one direction.
Dunk! (In this melted Swiss a little water takes the place of a lot of wine.)

picture: pointer La Fondue Comtois

This regional specialty of Franche-Comté is made with white wine. Sauterne, Chablis,
Riesling or any Rhenish type will serve splendidly. Also use butter, grated Gruyère, beaten
eggs and that touch of garlic.

picture: pointer Chives Fondue

3 cups grated Swiss cheese
3 tablespoons flour
2 tablespoons butter
1 garlic clove, crushed
3 tablespoons finely chopped chives
1 cup dry white wine
Salt
Freshly ground pepper
A pinch of nutmeg
¼ cup kirsch
Mix cheese and flour. Melt butter in chafing-dish blazer rubbed with garlic. Cook chives in
 butter 1 minute. Add wine and heat just under boiling. Keep simmering as you add cheese-
and-flour mix gradually, stirring always in one direction. Salt according to age and
sharpness of cheese; add plenty of freshly ground pepper and the pinch of nutmeg.
When everything is stirred smooth and bubbling, toss in the kirsch without missing a stroke
of the fork and get to dunking.
Large, crisp, hot potato chips make a pleasant change for dunking purposes. Or try assorted
crackers alternating with the absorbent bread, or hard rolls.

picture: pointer Tomato Fondue

2 tomatoes, skinned, seeded and chopped
½ teaspoon dried sweet basil
1 clove garlic
2 tablespoons butter
½ cup dry white wine
2 cups grated Cheddar cheese
Paprika
Mix basil with chopped tomatoes. Rub chafing dish with garlic, melt butter, add tomatoes
and much paprika. Cook 5 to 6 minutes, add wine, stir steadily to boiling point. Then add
cheese, half a cup at a time, and keep stirring until everything is smooth.
Serve on hot toast, like Welsh Rabbit.

Here the two most popular melted-cheese dishes tangle, but they're held together
with the common ingredient, tomato.
Fondue also appears as a sauce to pour over baked tomatoes. Stale bread crumbs
are soaked in tomato juice to make:
picture: pointer Tomato Baked Fondue
1 cup tomato juice
1 cup stale bread crumbs
1 cup grated sharp American cheese
1 tablespoon melted butter
Salt
4 eggs, separated and well beaten
Soak crumbs in tomato juice, stir cheese in butter until melted, season with a little or no
salt, depending on saltiness of the cheese. Mix in the beaten yolks, fold in the white and
bake about 50 minutes in moderate oven.

BAKED FONDUES

Although Savarin's dunking Fondue was first to make a sensation on these

shores and is still in highest esteem among epicures, the Fondue America took to
its bosom was baked. The original recipe came from the super-caseous province
of Savoy under the explicit title, La Fondue au Fromage.
picture: pointer La Fondue au Fromage
Make the usual creamy mixture of butter, flour, milk, yolks of eggs and Gruyère, in thin
slices for a change. Use red pepper instead of black, splash in a jigger of kirsch but no
white wine. Finally fold in the egg whites and bake in a mold for 45 minutes.

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 Worcestershire, mustard and hot peppers. Today we have come up with
this:
picture: pointer 100% American Fondue
2 cups scalded milk
2 cups stale bread crumbs
½ teaspoon dry English mustard
Salt
Dash of nutmeg
Dash of pepper
2 cups American cheese (Cheddar)
2 egg yolks, well beaten
2 egg whites, beaten stiff
Soak crumbs in milk, season and stir in the cheese until melted. Add the beaten egg yolks
and stir until you have a smooth mixture. Let this cool while beating the whites stiff,
leaving them slightly moist. Fold the whites into the cool, custardy mix and bake in a
buttered dish until firm. (About 50 minutes in a moderate oven.)

This is more of a baked cheese job than a true Fondue, to our way of thinking,
and the scalded milk doesn't exactly take the place of the wine or kirsch. It is
characteristic of our bland cookery.

OTHER FONDUES
PLAIN AND FANCY,
BAKED AND NOT

picture: pointer Quickie Catsup Tummy Fondiddy

¾ pound sharp cheese, diced
1 can condensed tomato soup
½ cup catsup
½ teaspoon mustard
 1 egg, lightly beaten
In double boiler melt cheese in soup. Blend thoroughly by constant stirring. Remove from
heat, lightly whip or fold in the catsup and mustard mixed with egg. Serve on Melba toast
or rusks.

This might be suggested as a novel midnight snack, with a cup of cocoa, for a
change.
picture: pointer Cheese and Rice Fondue
1 cup cooked rice
2 cups milk
4 eggs, separated and well beaten
½ cup grated cheese
½ teaspoon salt
Cayenne, Worcestershire sauce or tabasco sauce, or all three
Heat rice (instead of bread crumbs) in milk, stir in cheese until melted, add egg yolks
beaten lemon-yellow, season, fold in stiff egg whites. Serve hot on toast.

picture: pointer Corn and Cheese Fondue

1 cup bread crumbs
1 large can creamed corn
1 small onion, chopped
½ green pepper, chopped
2 cups cottage cheese
½ teaspoon salt
½ cup milk
2 eggs, well beaten
Mix all ingredients together and bake in buttered casserole set in pan of hot water. Bake
about 1 hour in moderate oven, or until set.

picture: pointer Cheese Fondue

1 cup grated Cheddar
½ cup crumbled Roquefort
1 cup pimento cheese
3 tablespoons cream
3 tablespoons butter
1 teaspoon Worcestershire
Stir everything together over hot water until smooth and creamy. Then whisk until fluffy,
moistening with more cream or mayonnaise if too stiff.
Serve on Melba toast, or assorted thin toasted crackers.

picture: pointer Brick Fondue

½ cup butter
2 cups grated Brick cheese
 ½ cup warm milk
½ teaspoon salt
2 eggs
Melt butter and cheese together, use wire whisk to whip in the warm milk. Season. Take
from fire and beat in the eggs, one at a time. Please note that Fondue protocol calls for each
egg to be beaten separately in cases like this.
Serve over hot toast or crackers.

picture: pointer Cheddar Dunk Bowl

¾ pound sharp Cheddar cheese
3 tablespoons cream
⅔ teaspoon dry mustard
1½ teaspoons Worcestershire
Grate the cheese powdery fine and mash it together with the cream until fluffy. Season and
serve in a beautiful bowl for dunking in the original style of Savarin, although this is a
static imitation of the real thing.
All kinds of crackers and colorful dips can be used, from celery stalks and potato chips to
thin paddles cut from Bombay duck.

Illustration
Chapter
Seven
 Soufflés, Puffs and Ramekins
There isn't much difference between Cheese Soufflés, Puffs and Ramekins. The
English Encyclopedia of Practical Cookery, the oldest, biggest and best of such
works in English, lumps Cheese Puffs and Ramekins together, giving the same
recipes for both, although it treats each extensively under its own name when not
made with cheese.
Cheese was the basis of the original French Ramequin, cheese and bread crumbs
or puff paste, baked in a mold, (with puff again the principal factor in Soufflé,
from the French souffler, puff up).
picture: pointer Basic Soufflé
3 tablespoons butter or margarine
4 tablespoons flour
1¼ cups hot milk, scalded
1 teaspoon salt
A dash of cayenne
½ cup grated Cheddar cheese, sharp
2 egg yolks, beaten lemon-yellow
2 egg whites, beaten stiff
Melt butter, stir in flour and milk gradually until thick and smooth. Season and add the
cheese, continuing the cooking and slow stirring until velvety. Remove from heat and let
cool somewhat; then stir in the egg yolks with a light hand and an upward motion. Fold in
the stiff whites and when evenly mixed pour into a big, round baking dish. (Some butter it
and some don't.) To make sure the top will be even when baked, run a spoon or knife
around the surface, about 1 inch from the edge of the dish, before baking slowly in a
moderate oven until puffed high and beautifully browned. Serve instantly for fear the
Soufflé may fall. 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 dish.

To perk up the seasonings, mustard, Worcestershire sauce, lemon juice, nutmeg

and even garlic are often used to taste, especially in England.
While Cheddar is the preferred cheese, Parmesan runs it a close second. Then
comes Swiss. You may use any two or all three of these together. Sometimes
Roquefort is added, as in the Ramekin recipes below.
picture: pointer Parmesan Soufflé
Make the same as Basic Soufflé, with these small modifications in the ingredients:
 1 full cup of grated Parmesan
1 extra egg in place of the ½ cup of Cheddar cheese
A little more butter
Black pepper, not cayenne

picture: pointer Swiss Soufflé

Make the same as Basic Soufflé, with these slight changes:
1¼ cups grated Swiss cheese instead of the Cheddar cheese
Nutmeg in place of the cayenne

picture: pointer Parmesan-Swiss Soufflé

Make the same as Basic Soufflé, with these little differences:
½ cup grated Swiss cheese, and ½ cup grated Parmesan in place
of the Cheddar cheese
¼ teaspoon each of sugar and black pepper for seasoning.

Any of these makes a light, lovely luncheon or a proper climax to a grand dinner.
picture: pointer Cheese-Corn Soufflé
Make as Basic Soufflé, substituting for the scalded milk 1 cup of sieved and strained juice
from cream-style canned corn.

picture: pointer Cheese-Spinach Soufflé

Sauté 1½ cups of finely chopped, drained spinach in butter with 1 teaspoon finely grated
onion, and then whip it until light and fluffy. Mix well into the white sauce of the Basic
Soufflé before adding the cheese and following the rest of the recipe.

picture: pointer Cheese-Tomato Soufflé

Substitute hot tomato juice for the scalded milk.

picture: pointer Cheese-Sea-food Soufflé

Add 1½ cups finely chopped or ground lobster, crab, shrimp, other sea food or mixture
thereof, with any preferred seasoning added.

picture: pointer Cheese-Mushroom Soufflé

1½ cups grated sharp Cheddar
1 cup cream of mushroom soup
Paprika, to taste
Salt
2 egg yolks, well beaten
2 egg whites, beaten stiff
2 tablespoons chopped, cooked bacon
2 tablespoons sliced, blanched almonds
 Heat cheese with soup and paprika, adding the cheese gradually and stirring until smooth.
Add salt and thicken the sauce with egg yolks, still stirring steadily, and finally fold in the
whites. Sprinkle with bacon and almonds and bake until golden brown and puffed high
(about 1 hour).

picture: pointer Cheese-Potato Soufflé (Potato Puff)

6 potatoes
2 onions
1 tablespoon butter or margarine
1 cup hot milk
¾ cup grated Cheddar cheese
1 teaspoon salt
A dash of pepper
2 egg yolks, well beaten
2 egg whites, beaten stiff
¼ cup grated Cheddar cheese
Cook potatoes and onions together until tender and put through a ricer. Mix with all the
other ingredients except the egg whites and the Cheddar. Fold in the egg whites, mix
thoroughly and pour into a buttered baking dish. Sprinkle the ¼ cup of Cheddar on top and
bake in moderate oven about ½ hour, until golden-brown and well puffed. Serve instantly.
Variations of this popular Soufflé leave out the onion and simplify matters by using 2 cups
of mashed potatoes. Sometimes 1 tablespoon of catsup and another of minced parsley is
added to the mixture. Or onion juice alone, to take the place of the cooked onions—about a
tablespoon, full or scant.

The English, in concocting such a Potato Puff or Soufflé, are inclined to make it
extra peppery, as they do most of their Cheese Soufflés, with not only "a dust of
black pepper" but "as much cayenne as may be stood on the face of a sixpence."
picture: pointer Cheese Fritter Soufflés
These combine ham with Parmesan cheese and are even more delicately handled in the
making than crêpes suzette.

PUFFS

picture: pointer Three-in-One Puffs

1 cup grated Swiss
1 cup grated Parmesan
1 cup cream cheese
5 eggs, lightly beaten
salt and pepper
Mix the cheeses into one mass moistened with the beaten eggs, splashed on at intervals.
When thoroughly incorporated, put in ramekins, tiny tins, cups, or any sort of little mold of
 any shape. Bake in hot oven about 10 minutes, until richly browned.

Such miniature Soufflés serve as liaison officers for this entire section, since
they are baked in ramekins, or ramequins, from the French word for the small
baking dish that holds only one portion. These may be paper boxes, usually
round, earthenware, china, Pyrex, of any attractive shape in which to bake or
serve the Puffs.
More commonly, in America at least, Puffs are made without ramekin dishes, as
follows:
picture: pointer Fried Puffs
2 egg whites, beaten stiff
½ cup grated cheese
1 tablespoon flour
Salt
Paprika
Into the stiff egg whites fold the cheese, flour and seasonings. When thoroughly mixed pat
into shape desired, roll in crumbs and fry.

picture: pointer Roquefort Puffs

⅛ pound genuine French Roquefort
1 egg white, beaten stiff
8 crackers or 2-inch bread rounds
Cream the Roquefort, fold in the egg white, pile on crackers and bake 15 minutes in slow
oven.

The constant repetition of "beaten stiff" in these recipes may give the impression
that the whites are badly beaten up, but such is not the case. They are simply
whipped to peaks and left moist and glistening as a teardrop, with a slight sad
droop to them that shows there is still room for the air to expand and puff things
up in cooking.
picture: pointer Parmesan Puffs
Make a spread of mayonnaise or other salad dressing with equal parts of imported
Parmesan, grated fine. Spread on a score or more of crackers in a roomy pan and broil a
couple of minutes till they puff up golden-brown.
Use only the best Parmesan, imported from Italy; or, second best, from Argentina where the
rich pampas grass and Italian settlers get together on excellent Parmesan and Romano.
Never buy Parmesan already grated; it quickly loses its flavor.

picture: pointer Breakfast Puffs

 1 cup flour
1 cup milk
¼ cup finely grated cheese
1 egg, lightly beaten
½ teaspoon salt
Mix all together to a smooth, light batter and fill ramekins or cups half full; then bake in
quick oven until they are puffing over the top and golden-brown.

picture: pointer Danish Fondue Puffs

1 stale roll
½ cup boiling hot milk
Salt
Pepper
2 cups freshly grated Cheddar cheese
4 egg yolks, beaten lemon-yellow
4 egg whites, beaten stiff
Soak roll in boiling milk and beat to a paste. Mix with cheese and egg yolks. When smooth
and thickened fold in the egg whites and fill ramekins, tins, cups or paper forms and slowly
bake until puffed up and golden-brown.

picture: pointer New England Cheese Puffs

1 cup sifted flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon Hungarian paprika
¼ teaspoon dry mustard
2 egg yolks, beaten lemon-yellow
½ cup milk
1 cup freshly grated Cheddar cheese
2 egg whites, beaten stiff but not dry
Sift dry ingredients together, mix yolks with milk and stir in. Add cheese and when
thoroughly incorporated fold in the egg whites to make a smooth batter. Drop from a big
spoon into hot deep fat and cook until well browned.
Caraway seeds are sometimes added. Poppy seeds are also used, and either of these makes a
snappier puff, especially tasty when served with soup.
A few drops of tabasco give this an extra tang.

picture: pointer Cream Cheese Puffs

½ pound cream cheese
1 cup milk
4 eggs, lightly beaten
½ teaspoon salt
½ teaspoon dry mustard
Soften cheese by heating over hot water. Remove from heat and add milk, eggs and
seasoning. Beat until well blended, then pour into custard cups, ramekins or any other
 individual baking dishes that are attractive enough to serve the puffs in.

RAMEKINS OR RAMEQUINS

Some Ramekin dishes are made so exquisitely that they may be collected like
snuff bottles.
Ramekins are utterly French, both the cooked Puffs and the individual dishes in
which they are baked. Essentially a Cheese Puff, this is also au gratin when
topped with both cheese and browned bread crumbs. 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 ramekin. It is used chiefly in the plural,
however, together with the name of the chief ingredient, such as "Chicken
Ramekins" and:
picture: pointer Cheese Ramekins I
2 eggs
2 tablespoons flour
⅛ pound butter, melted
⅛ pound grated cheese
Mix well and bake in individual molds for 15 minutes.

picture: pointer Cheese Ramekins II

3 tablespoons melted butter
½ teaspoon each, salt and pepper
¾ cup bread crumbs
½ cup grated cheese
2 eggs, lightly beaten
1½ cups milk
Mix the first four dry ingredients together, stir eggs into the milk and add. Stir to a smooth
batter and bake in buttered ramekins, standing in water, in moderate oven. Serve piping hot,
for like Soufflés and all associated Puffs, the hot air will puff out of them quickly; then they
will sink and be inedible.

TWO ANCIENT ENGLISH RECIPES,

STILL GOING STRONG

picture: pointer Cheese Ramekins III

 Grate ½ pound of any dry, rich cheese. Butter a dozen small paper cases, or little boxes of
stiff writing paper like Soufflé cases. Put a saucepan containing ½ pint of water over the
fire, add 2 tablespoons of butter, and when the water boils, stir in 1 heaping tablespoonful
of flour. Beat the mixture until it shrinks away from the sides of the saucepan; then stir in
the grated cheese. Remove the paste thus made from the fire, and let it partly cool. In the
meantime separate the yolks from the whites of three eggs, and beat them until the yolks
foam and the whites make a stiff froth. Put the mixture at once into the buttered paper
cases, only half-filling them (since they rise very high while being baked) with small slices
of cheese, and bake in a moderate oven for about 15 minutes. As soon as the Puffs are done,
put the cases on a hot dish covered with a folded napkin, and serve very hot.

The most popular cheese for Ramekins has always been, and still is, Gruyère.
But because the early English also adopted Italian Parmesan, that followed as a
close second, and remains there today.
Sharp Cheddar makes tangy Ramekins, as will be seen in this second oldster; for
though it prescribes Gloucester and Cheshire "'arf-and-'arf," both are essentially
Cheddars. Gloucester has been called "a glorified Cheshire" and the latter has
long been known as a peculiarly rich and colorful elder brother of Cheddar,
described in Kenelme Digby's Closet Open'd as a "quick, fat, rich, well-tasted
cheese."
picture: pointer Cheese Ramekins IV
Scrape fine ¼ pound of Gloucester cheese and ¼ pound of Cheshire cheese. Beat this
scraped cheese in a mortar with the yolks of 4 eggs, ¼ pound of fresh butter, and the
crumbs of a French roll boiled in cream until soft. When all this is well mixed and pounded
to a paste, add the beaten whites of 4 eggs. Should the paste seem too stiff, 1 or 2
tablespoons of sherry may be added. Put the paste into paper cases, and bake in a Dutch
oven till nicely browned. The Ramekins should be served very hot.

Since both Gloucester cheese and Cheshire cheese are not easily come by even
in London today, it would be hard to reproduce this in the States. So the best we
can suggest is to use half-and-half of two of our own great Cheddars, say half-
Coon and half-Wisconsin Longhorn, or half-Tillamook and half-Herkimer
County. For there's no doubt about it, contrasting cheeses tickle the taste buds,
and as many as three different kinds put together make Puffs all the more
perfect.
picture: pointer Ramequins à la Parisienne
2 cups milk
1 cup cream
1 ounce salt butter
1 tablespoon flour
½ cup grated Gruyère
Coarsely ground pepper
 An atom of nutmeg
A soupçon of garlic
A light touch of powdered sugar
8 eggs, separated
Boil milk and cream together. Melt butter, mix in the flour and stir over heat 5 minutes,
adding the milk and cream mixture a little at a time. When thoroughly cooked, remove from
heat and stir in cheese, seasonings and the yolks of all 8 eggs, well beaten, and the whites of
2 even better beaten. When well mixed, fold in the remaining egg whites, stiffly beaten,
until you have a batter as smooth and thick as cream. Pour this into ramekins of paper,
porcelain or earthenware, filling each about ⅔ full to allow for them to puff up as they bake
in a very slow oven until golden-brown (or a little less than 20 minutes).

picture: pointer Le Ramequin Morézien

This celebrated specialty of Franche-Comté is described as "a porridge of water, butter,
seasoning, chopped garlic and toast; thickened with minced Gruyère and served very hot."

Several French provinces are known for distinctive individual Puffs usually
served in the dainty fluted forms they are cooked in. In Jeanne d'Arc's Lorraine,
for instance, there are the simply named Les Ramequins, made of flour, Gruyère
and eggs.
picture: pointer Swiss-Roquefort Ramekins
¼ pound Swiss cheese
¼ pound Roquefort cheese
½ pound butter
8 eggs, separated
4 breakfast rolls, crusts removed
½ cup cream
The batter is made in the usual way, with the soft insides of the rolls simmered in the cream
and stirred in. The egg whites are folded in last, as always, the batter poured into ramekins
part full and baked to a golden-brown. Then they are served instantaneously, lest they fall.

picture: pointer Puff Paste Ramekins

 Puff or other pastry is rolled out fiat and sprinkled with fine tasty cheese or any cheese
mixture, such as Parmesan with Gruyère and/or Swiss Sapsago for a piquant change, but in
lesser quantity than the other cheeses used. Parmesan cheese has long been the favorite for
these.
Fold paste into 3 layers, roll out again and dust with more cheese. Fold once more and roll
this out and cut in small fancy shapes to bake 10 to 15 minutes in a hot oven. Brushing with
egg yolk before baking makes these Ramekins shine.

picture: pointer Frying Pan Ramekins

Melt 2 ounces of butter, let it cool a little and then mix with ½ pound of cheese. Fold in the
whites of 3 eggs, beaten stiff but not dry. Cover frying pan with buttered papers, put slices
of bread on this and cover with the cheese mixture. Cook about 5 minutes, take it off and
brown it with a salamander.

There are two schools of salamandering among turophiles. One holds that it
toughens the cheese and makes it less digestible; the other that it's simply swell.
Some of the latter addicts have special cheese-branding irons made with their
monograms, to identify their creations, whether they be burned on the skins of
Welsh Rabbits or Frying Pan Ramekins. Salamandering with an iron that has a
gay, carnivalesque design can make a sort of harlequin Ramekin.
picture: pointer Casserole Ramekin
Here is the Americanization of a French original: In a deep casserole lay alternate slices of
white bread and Swiss cheese, with the cheese slices a bit bigger all around. Beat 2 eggs
with 2 cups of milk, season with salt and—of all things—nutmeg! Proceed to bake like
individual Ramekins.

Chapter
Eight
 Pizzas, Blintzes, Pastes, Cheese Cakes, etc.
No matter how big or hungry your family, you can always appease them with
pizza.
picture: pointer Pizza—The Tomato Pie of Sicily
DOUGH
1 package yeast, dissolved in warm water
2 cups sifted flour
1 teaspoon salt
2 tablespoons olive oil
Make dough of this. Knead 12 to 20 minutes. Pat into a ball, cover it tight and let stand 3
hours in warm place until twice the size.
TOMATO PASTE
3 tablespoons olive oil
2 large onions, sliced thin
1 can Italian tomato paste
8 to 10 anchovy filets, cut small
½ teaspoon oregano
Salt
Crushed chili pepper
2½ cups water
>
In the oil fry onion tender but not too brown, stir in tomato paste and keep stirring 3 or 4
minutes. Season, pour water over and simmer slowly 25 to 30 minutes. Add anchovies
when sauce is done.
CHEESE
½ cup grated Italian, Parmesan, Romano or Pecorino, depending on your pocketbook
Procure a low, wide and handsome tin pizza pan, or reasonable substitute, and grease well
before spreading the well-raised dough ½ to ¾ inch thick. Poke your finger tips
haphazardly into the dough to make marks that will catch the sauce when you pour it on
generously. Shake on Parmesan or Parmesan-type cheese and bake in hot oven ½ hour, then
¼ hour more at lower heat until the pizza is golden-brown. Cut in wedges like any other pie
and serve.

The proper pans come all tin and a yard wide, down to regular apple-pie size, but
twelve-inch pans are the most popular.
picture: pointerMiniature Pizzas
 Miniature pizzas are split English muffins rubbed with garlic or onion and brushed with
olive oil. Cover with tomato sauce and a slice of Mozzarella cheese, anchovy, oregano and
grated Parmesan, and heat 8 minutes.

picture: pointer Italian-Swiss Scallopini

1 pound paper-thin veal cutlets
½ cup flour
½ cup grated Swiss and Parmesan, mixed
1 egg yolk, lightly beaten with water
Butter
Salt
Paprika
Moisten veal with egg and roll in flour mixed with cheese, quickly brown, lower flame and
cook 4 to 5 minutes till tender. Dust with paprika and salt.

picture: pointer Neapolitan Baked Lasagne, or Stuffed Noodles

1 pound lasagne, or other wide noodles
1½ cups cooked thick tomato sauce with meat
½ pound Ricotta or cottage cheese
1 pound Mozzarella or American Cheddar
¼ pound grated Parmesan, Romano or Pecorino
Salt
Pepper, preferably crushed red pods
A shaker filled with grated Parmesan, or reasonable substitute
Cook wide or broad noodles 15 to 20 minutes in rapidly boiling salted water until tender,
but not soft, and drain. Pour ½ cup of tomato sauce in baking dish or pan, cover with about
½ of the noodles, sprinkle with grated Parmesan, a layer of sauce, a layer of Mozzarella and
dabs of Ricotta. Continue in this fashion, alternating layers and seasoning each, ending with
a final spread of sauce, Parmesan and red pepper. Bake firm in moderate oven, about 15
minutes, and served in wedges like pizza, with canisters of grated Parmesan, crushed red
pepper pods and more of the sauce to taste.

picture: pointer Little Hats, Cappelletti

Freshly made and still moist Cappelletti, little hats, contrived out of tasty paste, may be had
in any Little Italy macaroni shop. These may be stuffed sensationally in four different
flavors with only two cheeses.
Brown slices of chicken and ham separately, in butter. Mince each very fine and divide in
half, to make four mixtures in equal amounts. Season these with salt, pepper and nutmeg
and a binding of 2 parts egg yolk to I part egg white.
With these meat mixtures you can make four different-flavored fillings:
Ham and Mozzarella Chicken and Mozzarella Ham and Ricotta Chicken and Ricotta
Fill the little hats alternately, so you'll have the same number of each different kind. Pinch
edges tight together to keep the stuffings in while boiling fast for 5 minutes in chicken
broth (or salted water, if you must).
 Since these Cappelletti are only a pleasing form and shape of ravioli, they are served in the
same way on hot plates, with plain tomato sauce and Parmesan or reasonable substitute. If
we count this final seasoning as an ingredient, this makes three cheeses, so that each of half
a dozen taste buds can be getting individual sensations without letting the others know what
it's doing.

picture: pointer Dauphiny Ravioli

This French variant of the famous Italian pockets of pastry follows the Cappelletti pattern,
with any fresh goat cheese and Gruyère melted with butter and minced parsley and boiled
in chicken broth.

picture: pointer Italian Fritters

¼ cup flour
2 tablespoons sugar
¼ pound fresh Ricotta
2 eggs, beaten
½ cup shredded Mozzarella
Rind of ½ lemon, grated
3 tablespoons brandy
Salt
Stir and mix well together in the order given and let stand 1 hour or more to thicken the
batter so it will hold its shape while cooking.
Shape batter like walnuts and hold one at a time in the bowl of a long-handled spoon dipped
for 10 seconds in boiling hot oil. Fritter the "walnuts" so, and serve at once with powdered
sugar.
To make fascinating cheese croquettes, mix several contrasting cheeses in this batter.

picture: pointer Italian Asparagus and Cheese

This gives great scope for contrasting cheeses in one and the same dish. In a shallow baking
pan put a foundation layer of grated Cheddar and a little butter. Cover with a layer of tender
parts of asparagus, lightly salted; next a layer of grated Gruyère with a bit of butter, and
another of asparagus. From here you can go as far as you like with varied layers of melting
cheeses alternating with asparagus, until you come to the top, where you add two more
kinds of cheese, a mixture of powdered Parmesan with Sapsago to give the new-mown hay
scent.

picture: pointer Garlic on Cheese

For one sandwich prepare 30 or 40 garlic cloves by removing skins and frying out the fierce
pungence in smoking olive oil. They skip in the hot pan like Mexican jumping beans. Toast
one side of a thickish slice of bread, put this side down on a grilling pan, cover it with a
slice of imported Swiss Emmentaler or Gruyère, of about the same size, shape and
thickness. Stick the cooked garlic cloves, while still blistering hot, in a close pattern into the
cheese and brown for a minute under the grill. Salt lightly and dash with paprika for the
color. (Recipe by Bob Brown in Merle Armitage's collection Fit for a King.)

Spaniards call garlic cloves teeth, Englishmen call them toes. It was cheese and
garlic together that inspired Shakespeare to Hotspur's declaration in King Henry
IV:

I had rather live

With cheese and garlic in a windmill, far,
Than feed on cates and have him talk to me
In any summer-house in Christendom.

Some people can take a mere soupçon of the stuff, while others can down it by
the soup spoon, so we feel it necessary in reprinting our recipe to point to the
warning of another early English writer: "Garlic is very dangerous to young
children, fine women and hot young men."
picture: pointer Blintzes
This snow white member of the crêpes suzette sorority is the most popular deb in New
York's fancy cheese dishes set. Almost unknown here a decade or two ago, it has joined
blinis, kreplach and cheeseburgers as a quick and sustaining lunch for office workers.
2 eggs
1 cup water
1 cup sifted flour
Salt
Cooking oil
½ pound cottage cheese
2 tablespoons butter
2 cups sour cream
Beat 1 egg light and make a batter with the water, flour and salt to taste. Heat a well-
greased small frying pan and make little pancakes with 2 tablespoons of batter each. Cook
the cakes over low heat and on one side only. Slide each cake off on a white cloth, with the
cooked side down. While these are cooling make the blintz-filling by beating together the
second egg, cottage cheese and butter. Spread each pancake thickly with the mixture and
roll or make into little pockets or envelopes with the end tucked in to hold the filling. Cook
in foil till golden-brown and serve at once with sufficient sour cream to smother them.

picture: pointer Vatroushki

Russia seems to have been the cradle of all sorts of blinis and blintzes, and perhaps the first,
of them to be made was vatroushki, a variant of the blintzes above. The chief difference is
that rounds of puff paste dough are used instead of the hot cakes, 1 teaspoon of sugar is
added to the cottage cheese filling, and the sour cream, ½ cup, is mixed into this instead of
being served with it. Little cups filled with this mix are made by pinching the edges of the
dough together. The tops are brushed with egg yolk and baked in a brisk oven.

picture: pointer Cottage Cheese Pancakes

1 cup prepared pancake
4 tablespoons top milk or light cream
 1 teaspoon salt
4 eggs, well beaten
1 tablespoon sugar
2 cups cottage cheese, put through ricer
Mix batter and stir in cheese last until smooth.

picture: pointer Cheese Waffles

2 cups prepared waffle flour
3 egg yolks, lightly beaten
¼ cup melted butter
¾ cup grated sharp Cheddar
3 egg whites, beaten stiff
Stir up a smooth waffle batter of the first 4 ingredients and fold in egg whites last.

Today you can get imported canned Holland cheese waffles to heat quickly and
serve.
picture: pointer Napkin Dumpling
1 pound cottage cheese
⅛ pound butter, softened
3 eggs, beaten
¾ cup Farina
½ teaspoon salt
Cinnamon and brown sugar
Mix together all ingredients (except the cinnamon and sugar) to form a ball. Moisten a linen
napkin with cold water and tie the ball of dough in it. Simmer 40 to 50 minutes in salted
boiling water, remove from napkin, sprinkle well with cinnamon and brown sugar, and
serve. This is on the style of Hungarian potato and other succulent dumplings and may be
served with goulash or as a meal in itself.

BUTTER AND CHEESE

Where fish is scant

And fruit of trees,
Supply that want
With butter and cheese.

Thomas Tusser in
The Last Remedy

Butter and cheese are mixed together in equal parts for cheese butter. Serbia has
a cheese called Butter that more or less matches Turkey's Durak, of which butter
is an indispensable ingredient, and French Cancoillote is based on sour milk
simmered with butter.
The English have a cheese called Margarine, made with the butter substitute. In
Westphalia there are no two schools of thought about whether 'tis better to eat
butter with cheese or not, for in Westphalia sour-milk cheese, butter is mixed in
as part of the process of making. The Arabs press curds and butter together to
store in vats, and the Scots have Crowdie or Cruddy Butter.

BUTTERMILK CHEESE

The value of buttermilk is stressed in an extravagant old Hindu proverb: "A man
may live without bread, but without buttermilk he dies."
Cheese was made before butter, being the earliest form of dairy manufacturing,
so buttermilk cheese came well after plain milk cheese, even after whey cheese.
It is very tasty, and a natural with potato salad. The curd is salted after draining
and sold in small parchment packages.
German "leather" cheese has buttermilk mixed with the plain. The Danes make
their Appetitost with sour buttermilk. Ricotta Romano, for a novelty, is made of
sheep buttermilk.

COTTAGE CHEESE

In America cottage cheese is also called pot, Dutch and smearcase. It is the
easiest and quickest to make of all cheeses, by simply letting milk sour, or
adding buttermilk to curdle it, then stand a while on the back of the kitchen
stove, since it is homemade as a rule. It is drained in a bag of cheesecloth and
may be eaten the same day, usually salted.
The Pilgrims brought along the following two tried and true recipes from olde
England, and both are still in use and good repute:
Cottage Cheese No. 1
Let milk sour until clotted. Pour boiling water over and it will immediately curd.
Stir well and pour into a colander. Pour a little cold water on the curd, salt it and
break it up attractively for serving.
Cottage Cheese No. 2
A very rich and tasty variety is made of equal parts whole milk and buttermilk
heated together to just under the boiling point. Pour into a linen bag and let drain
until next day. Then remove, salt to taste and add a bit of butter or cream to make
a smooth, creamy consistency, and pat into balls the size of a Seville orange.

CREAM CHEESE

In England there are three distinct manners of making cream cheese:

1. Fresh milk strained and lightly drained.

2. Scalded cream dried and drained dry, like Devonshire.
3. Rennet curd ripened, with thin, edible rind, or none, packaged
in small blocks or miniature bricks by dairy companies, as
in the U.S. Philadelphia Cream cheese.

American cream cheeses follow the English pattern, being named from then:
region or established brands owned by Breakstone, Borden, Kraft, Shefford, etc.
Cream cheese such as the first listed above is easier to make than cottage cheese
or any other. Technically, in fact, it is not a cheese but the dried curd of milk and
is often called virginal. Fresh milk is simply strained through muslin in a
perforated box through which the whey and extra moisture drains away for three
or four days, leaving a residue as firm as fresh butter.
In America, where we mix cream cheese with everything, a popular assortment
of twelve sold in New York bears these ingredients and names: Chives, Cherry,
Garden, Caviar, Lachs, Pimiento, Olive and Pimiento, Pineapple, Relish,
Scallion, Strawberry, and Triple Decker of Relish, Pimiento and Cream in layers.
In Italy there is Stracchino Cream, in Sweden Chantilly. Finally, to come to
France, la Foncée or Fromage de Pau, a cream also known around the world as
Crême d'Isigny, Double Crême, Fromage à la Crême de Gien, Pots de Crême St.
Gervais, etc. etc.
The French go even farther by eating thick fresh cream with Chevretons du
Beaujolais and Fromage Blanc in the style that adds à la crême to their already
glorified names.
The English came along with Snow Cream Cheese that is more of a dessert,
similar to Italian Cream Cheese.
We'd like to have a cheese ice cream to contrast with too sweet ones. Attempts at
this have been made, both here and in England; Scottish Caledonian cream came
closest. We have frozen cheese with fruit, to be sure, but no true cheese ice
cream as yet, though some cream cheeses seem especially suitable.

The farmer's daughter hath soft brown hair

(Butter and eggs and a pound of cheese)
And I met with a ballad I can't say where,
That wholly consisted of lines like these,
(Butter and eggs and a pound of cheese.)

In this parody by Calverly, "The Farmer's Daughter," the ingredients suggest

cheese cake, dating back to 1381 In England. From that year Kettner in his Book
of the Table quotes this recipe:
Take cream of almonds or of cow milk and beat them well together; and make small coffins
(that is, cases of pastry), and do it (put it) therein; and do (put) thereto sugar and good
powders. Or take good fat cheese and eggs and make them of divers colours, green, red or
yellow, and bake them or serve them forth.

This primitive "receipt" grew up into Richmond maids of honor that caused
Kettner to wax poetic with:
At Richmond we are permitted to touch with our lips a countless number of these maids—
light and airy as the "airy, fairy Lilian." What more can the finest poetry achieve in
quickening the things of earth into tokens and foretastes of heaven, with glimpses of higher
life and ethereal worlds.

CHEESECAKES

Coronation Cheese Cake

The Oxford Dictionary defines cheese cake as a "tartlet filled with sweet curds,
etc." This shows that the cheese is the main thing, and the and-so-forth just a
matter of taste. We are delighted to record that the Lord Mayor of London picked
traditional cheese tarts, the maids of honor mentioned earlier in this section, as
the Coronation dessert with which to regale the second Queen Elizabeth at the
city luncheon in Guildhall This is most fitting, since these tarts were named after
the maids of honor at the court of the first Queen Elizabeth. The original recipe
is said to have sold for a thousand pounds. These Richmond maids of honor had
the usual cheese cake ingredients: butter and eggs and pounds of cheese, but
what made the subtle flavor: nutmeg, brandy, lemon, orange-flower water, or all
four?
More than 2,000 years before this land of Coronation cheese cake, the Greeks
had a word for it—several in fact: Apician Cheese Cake, Aristoxenean, and
Philoxenean among them. Then the Romans took it over and we read from an
epistle of the period:
Thirty times in this one year, Charinus, while you have been arranging to make your will,
have I sent you cheese cakes dripping with Hyblaean Thyme. (Celestial honey, such as that
of Mount Hymettus we still get from Greece.)

Plato mentioned cheese cake, and a town near Thebes was named for it before
Christ was born, at a time when cheese cakes were widely known as "dainty
food for mortal man."
Today cheese cakes come in a half dozen popular styles, of which the ones
flavored with fresh pineapple are the most popular in New York. But buyers
delight in every sort, including the one hundred percent American type called
cheese pies.
Indeed, there seems to be no dividing line between cheese cakes and cheese pies.
While most of them are sweet, some are made piquant with pimientos and
olives. We offer a favorite of ours made from popcorn-style pot cheese put
through a sieve:
picture: pointer Pineapple Cheese Cake
2½ pounds sieved pot cheese
1-inch piece vanilla bean
¼ pound sweet butter, melted
½ small box graham crackers, crushed fine
4 eggs
2 cups sugar
1 small can crushed pineapple, drained
2 cups milk
⅓ cup flour
In a big bowl mix everything except the graham crackers and pineapple in the order given
above. Butter a square Pyrex pan and put in the graham-cracker dust to make,a crust. Cover
this evenly with the pineapple and pour in the cheese-custard mixture. Bake I hour in a
"quiet" oven, as the English used to say for a moderate one, and when done set aside for 12
 hours before eating.

Because of the time and labor involved maybe you had better buy your cheese
cakes, even though some of the truly fine ones cost a dime a bite, especially the
pedigreed Jewish-American ones in Manhattan. Reuben's and Lindy's are two
leaders at about five dollars a cake. Some are fruited with cherries or
strawberries.
picture: pointer Cheese Custard
4 eggs, slightly beaten
½ teaspoon salt
1 cup milk
A dash of pepper or paprika
3 tablespoons melted butter
A few drops of onion juice, if desired
4 tablespoons grated Swiss (imported)
Mix all together, set in molds in pan of hot water, and bake until brown.

picture: pointer Open-faced Cheese Pie

3 eggs
1 cup sugar
2 pounds soft smearcase
Whip everything together and fill two pie crusts. Bake without any upper crust.

The Apple-pie Affinity

Hot apple pie was always accompanied with cheese in New England, even as
every slice of apple pie in Wisconsin has cheese for a sidekick, according to law.
Pioneer hot pies were baked in brick ovens and flavored with nutmeg, cinnamon
and rose geranium. The cheese was Cheddar, but today all sorts of pie and
cheese combinations are common, such as banana pie and Gorgonzola, mince
with Danish Blue, pumpkin with cream cheese, peach pie with Hablé, and even a
green dusting of Sapsago over raisin pie.
Apple pie au gratin, thickly grated over with Parmesan, Caciocavallo or
Sapsago, is something special when served with black coffee. Cider, too, or
applejack, is a natural accompaniment to any dessert of apple with its cheese.
picture: pointer 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 little. Put the mixture in a pastry
tube and decorate top of pie in fanciful fashion.
picture: pointer Apple Pie á la Cheese
Lay a slice of melting cheese on top of apple (or any fruit or berry) pie, and melt under
broiler 2 to 3 minutes.

picture: pointer Cheese-crusty Apple Pie

In making an apple pie, roll out the top crust and sprinkle with sharp Cheddar, grated, dot
with butter and bake golden-brown.

picture: pointer Flan au Fromage

To make this Franche-Comté tart of crisp paste, simply mix coarsely grated Gruyère with
beaten egg, fill the tart cases and bake.
For any cheese pastry or fruit and custard pie crusts, work in tasty shredded sharp Cheddar
in the ratio of 1 to 4 parts of flour.

picture: pointer Christmas Cake Sandwiches

A traditional Christmas carol begs for:

A little bit of spice cake

A little bit of cheese,
A glass of cold water,
A penny, if you please.
For a festive handout cut the spice cake or fruit cake in slices and sandwich them with
slices of tasty cheese between.
To maintain traditional Christmas cheer for the elders, serve apple pie with cheese and
applejack.

picture: pointer Angelic Camembert

1 ripe Camembert, imported
1 cup Anjou dry white wine
½ pound sweet butter, softened
2 tablespoons finely grated toast crumbs
Lightly scrape all crusty skin from the Camembert and when its creamy interior stands
revealed put it in a small, round covered dish, pour in the wine, cover tightly so no bouquet
or aroma can possibly escape, and let stand overnight.
When ready to serve drain off and discard any wine left, dry the cheese and mash with the
sweet butter into an angelic paste. Reshape in original Camembert form, dust thickly with
the crumbs and there you are.

Such a delicate dessert is a favorite with the ladies, since some of them find a
prime Camembert a bit too strong if taken straight.
Although A. W. Fulton's observation in For Men Only is going out of date, it is
none the less amusing:
In the course of a somewhat varied career I have only met one woman who appreciated
cheese. This quality in her seemed to me so deserving of reward that I did not hesitate to
acquire her hand in marriage.

Another writer has said that "only gourmets among women seem to like cheese,
except farm women and foreigners." The association between gourmets and farm
women is borne out by the following urgent plea from early Italian landowners:

Ai contadini non far sapere

Quanta è buono it cacio con le pere.

Don't let the peasants know

How good are cheese and pears.

Having found out for ourselves, we suggest a golden slice of Taleggio,

Stracchino, or pale gold Bel Paese to polish off a good dinner, with a juicy
Lombardy pear or its American equivalent, a Bartlett, let us say.
This celestial association of cheese and pears is further accented by the French:

Entre la poire et le fromage

Between the pear and the cheese.

This places the cheese after the fruit, as the last course, in accordance with early
English usage set down by John Clarke in his Paroemiologia:

After cheese comes nothing.

But in his Epigrams Ben Jonson serves them together.

Digestive cheese, and fruit there sure will be.

That brings us back to cheese and pippins:

I will make an end of my dinner; there's

pippins and cheese to come.

Shakespeare's Merry Wives of Windsor

When should the cheese be served? In England it is served before or after the
fruit, with or without the port.
Following The Book of Keruynge in modern spelling we note when it was
published in 1431 the proper thing "after meat" was "pears, nuts, strawberries,
whortleberries (American huckle berries) and hard cheese." In modern practice
we serve some suitable cheese like Camembert directly on slices of apple and
pears, Gorgonzola on sliced banana, Hablé spread on pineapple and a cheese
dessert tray to match the Lazy Lou, with everything crunchy down to
Crackerjacks. Good, too, are figs, both fresh and preserved, stuffed with cream
cheese, kumquats, avocados, fruity dunking mixtures of Pineapple cheese,
served in the scooped-out casque of the cheese itself, and apple or pear and
Provolone creamed and put back in the rind it came in. Pots of liquored and
wined cheeses, no end, those of your own making being the best.
picture: pointer Champagned Roquefort or Gorgonzola
½ pound mellow Roquefort
¼ pound sweet butter, softened
A dash cayenne
¾ cup champagne
With a silver fork mix cheese and butter to a smooth paste, moistening with champagne as
you go along, using a little more or less champagne according to consistency desired. Serve
with the demitasse and cognac, offering, besides crackers, gilt gingerbread in the style of
Holland Dutch cheese tasters, or just plain bread.

After dinner cheeses suggested by Phil Alpert are:

FROM FRANCE: Port-Salut, Roblochon, Coulommiers, Camembert, Brie,
Roquefort, Calvados (try it with a spot of Calvados, apple brandy)
FROM THE U.S.: Liederkranz, Blue, Cheddar
FROM SWEDEN: Hablé Crême Chantilly
FROM ITALY: Taleggio, Gorgonzola, Provolone, Bel Paese
FROM HUNGARY: Kascaval
FROM SWITZERLAND: Swiss Gruyère
FROM GERMANY: Kümmelkäse
FROM NORWAY: Gjetost, Bondost
FROM HOLLAND: Edam, Gouda
FROM ENGLAND: Stilton
FROM POLAND: Warshawski Syr

Illustration
Chapter
Nine
 Au Gratin, Soups, Salads and Sauces
He who says au gratin says Parmesan. Thomas Gray, the English poet, saluted it
two centuries ago with:

Parma, the happy country where huge cheeses grow.

On September 4, 1666, Pepys recorded the burying of his pet Parmesan, "as well
as my wine and some other things," in a pit in Sir W. Batten's garden. And on the
selfsame fourth of September, more than a century later, in 1784, Woodforde in
his Diary of a Country Parson wrote:
I sent Mr. Custance about 3 doz. more of apricots, and he sent me back another large piece
of fine Parmesan cheese. It was very kind of him.

The second most popular cheese for au gratin is Italian Romano, and, for an
entirely different flavor, Swiss Sapsago. The French, who gave us this cookery
term, use it in its original meaning for any dish with a browned topping, usually
of bread crumbs, or crumbs and cheese. In America we think of au gratin as
grated cheese only, although Webster says, "with a browned covering, often
mixed with butter or cheese; as, potatoes au gratin." So let us begin with that.
picture: pointer Potatoes au Gratin
2 cups diced cooked potatoes
2 tablespoons grated onion
½ cup grated American Cheddar cheese
2 tablespoons butter
½ cup milk
1 egg
Salt
Pepper
More grated cheese for covering
In a buttered baking dish put a layer of diced potatoes, sprinkle with onion and bits of
butter. Next, scatter on a thin layer of cheese and alternate with potatoes, onions and butter.
Stir milk, egg, salt and pepper together and pour it on the mixture. Top everything with
plenty of grated cheese to make it authentically American au gratin. Bake until firm in
moderate oven, about ½ hour.

picture: pointer Eggs au Gratin

Make a white sauce flavored with minced onion to pour over any desired number of eggs
 broken into a buttered baking dish. Begin by using half of the sauce and sprinkling on a lot
of grated cheese. After the eggs are in, pour on the rest of the sauce, cover it with grated
cheese and bread crumbs, drop in bits of butter, and cook until brown in oven (or about 12
minutes).

picture: pointer Tomatoes au Gratin

Cover bottom of shallow baking pan with slices of tomato and sprinkle liberally with bread
crumbs and grated cheese, season with salt, pepper and dots of butter, add another layer of
tomato slices, season as before and continue this, alternating with cheese, until pan is full.
Add a generous topping of crumbs, cheese and butter. Bake 50 minutes in moderate oven.

picture: pointer Onion Soup au Gratin

4 or 5 onions, sliced
4 or 5 tablespoons butter
1 quart stock or canned consommé
1 quart bouillon made from dissolving 4 or 5 cubes
Rounds of toasted French bread
1½ cups grated Parmesan cheese
Sauté onions in butter in a roomy saucepan until light golden, and pour the stock over.
When heated put in a larger casserole, add the bouillon, season to taste and heat to boiling
point. Let simmer 15 minutes and serve in deep well-heated soup plates, the bottoms
covered with rounds of toasted French bread which have been heaped with freshly grated
Parmesan and browned under the broiler. More cheese is served for guests to sprinkle on as
desired.

At gala parties, where wine flows, a couple of glasses of champagne are often
added to the bouillon.
In the famed onion soup au gratin at Les Halles in Paris, grated Gruyère is used
in place of Parmesan. They are interchangeable in this recipe.

AMERICAN CHEESE SOUPS

In this era of fine canned soups a quick cheese soup is made by heating cream of tomato
soup, ready made, and adding finely grated Swiss or Parmesan to taste. French bread
toasted and topped with more cheese and broiled golden makes the best base to pour this
over, as is done with the French onion soup above.
The same cheese toasts are the basis of a simple milk-cheese soup, with heated milk poured
over and a seasoning of salt, pepper, chopped chives, or a dash of nutmeg.

picture: pointer Chicken Cheese Soup

Heat together 1 cup milk, 1 cup water in which 2 chicken bouillon cubes have been
dissolved, and 1 can of condensed cream of chicken soup. Stir in ¼ cup grated American
Cheddar cheese and season with salt, pepper, and plenty of paprika until cheese melts.
 Other popular American recipes simply add grated cheese to lima bean or split bean soup,
peanut butter soup, or plain cheese soup with rice.

Imported French marmites are de rigueur for a real onion soup au gratin, and an
imported Parmesan grinder might be used for freshly ground cheese. In
preparing, it is well to remember that they are basically only melted cheese,
melted from the top down.

CHEESE SALADS

When a Frenchman reaches the salad he is

resting and in no hurry. He eats the
salad to prepare himself for the cheese.

Henri Charpentier,
Life & la Henri.

picture: pointer Green Cheese Salad Julienne

Take endive, 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 3 to 4 hours in
French dressing. Crumble over the salad some Blue cheese and toss everything thoroughly,
with plenty of French dressing.

picture: pointer American Cheese Salad

Slice a sweet ripe pineapple thin and sprinkle with shredded American Cheddar. Serve on
lettuce dipped in French dressing.

picture: pointer Cheese and Nut Salad

Mix American Cheddar with an equal amount of nut meats and enough mayonnaise to
make a paste. Roll these in little balls and serve with fruit salads, dusting lightly with finely
grated Sapsago.

picture: pointer Brie or Camembert Salad

Fill ripe pear-or peach-halves with creamy imported Brie or Camembert, sprinkle with
honey, serve on lettuce drenched with French dressing and scatter shredded almonds over.
(Cream cheese will do in a pinch. If the Camembert isn't creamy enough, mash it with some
sweet cream.)

picture: pointer Three-in-One Mold

¾ cup cream cheese
½ cup grated American Cheddar cheese
 ½ cup Roquefort cheese, crumbled
2 tablespoons gelatin, dissolved and stirred into
½ cup boiling water
Juice of 1 lemon
Salt
Pepper
2 cups cream, beaten stiff
½ cup minced chives
Mash the cheeses together, season gelatin liquid with lemon, salt and pepper and stir into
cheese with the whipped cream. Add chives last Put in ring mold or any mold you fancy,
chill well and slice at table to serve on lettuce with a little mayonnaise, or plain.

picture: pointer Swiss Cheese Salad

Dice ½ pound of cheese into ½-inch cubes. Slice one onion very thin. Mix well in a soup
plate. Dash with German mustard, olive oil, wine vinegar, Worcestershire sauce. Salt lightly
and grind in plenty of black pepper. Then stir, preferably with a wooden spoon so you won't
mash the cheese, until every hole is drenched with the dressing.

picture: pointer Rosie's Swiss Breakfast Cheese Salad

Often Emmentaler is cubed in a salad for breakfast, relished specially by males
on the morning after. We quote the original recipe brought over by Rosie from
the Swiss Tyrol to thrill the writers' and artists' colony of Ridgefield, New Jersey,
in her brother Emil's White House Inn:
First Rosie cut a thick slice of prime imported Emmentaler into half-inch cubes. Then she
mixed imported French olive oil, German mustard and Swiss white wine vinegar with salt
and freshly ground pepper in a deep soup plate, sprinkled on a few drops of pepper sauce
scattered in the chunks of Schweizer and stirred the cubes with a light hand, using a
wooden fork and spoon to prevent bruising.
The salad was ready to eat only when each and every tiny, shiny cell of the Swiss from the
homeland had been washed, oiled and polished with the soothing mixture.
"Drink down the juice, too, when you have finished mine Breakfast Cheese Salad," Rosie
advised the customers. "It is the best cure in the world for the worst hangover."

picture: pointer Gorgonzola and Banana Salad

Slice bananas lengthwise, as for a banana split. Sprinkle with lemon juice and spread with
creamy Gorgonzola. Sluice with French dressing made with lemon juice in place of vinegar,
to help bring out the natural banana flavor of ripe Gorgonzola.

picture: pointer Cheese and Pea Salad

Cube ½ pound of American Cheddar and mix with a can of peas, 1 cup of diced celery, 1
cup of mayonnaise, ½ cup of sour cream, and 2 tablespoons each of minced pimientos and
sweet pickles. Serve in lettuce cups with a sprinkling of parsley and chopped radishes.
picture: pointer Apple and Cheese Salad
½ cup cream cheese
1 cup chopped pecans
Salt and pepper
Apples, sliced ½-inch thick
Lettuce leaves
Creamy salad dressing
Make tiny seasoned cheese balls, center on the apple slices standing on lettuce leaves, and
sluice with creamy salad dressing.

picture: pointer 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 dressing. 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 salads.

Unfortunately, even when the Roquefort is the French import, complete with the
picture of the sheep in red, and garanti véritable, the dressing is often ruined by
bad vinegar and cottonseed oil (of all things). When bottled to sell in stores, all
sorts of extraneous spice, oils and mustard flour are used where nothing more is
necessary than the manipulation of a fork, fine olive oil and good vinegar—
white wine, tarragon or malt. Some ardent amateurs must have their splash of
Worcestershire sauce or lemon juice with salt and pepper. This Roquefort
dressing is good on all green salads, but on endive it's something special.
picture: pointer Sauce Mornay
Sauce Mornay has been hailed internationally as "the greatest culinary
achievement in cheese."
Nothing is simpler to make. All you do is prepare a white sauce (the French Sauce
Béchamel) and add grated Parmesan to your liking, stirring it in until melted and the sauce
is creamy. This can be snapped up with cayenne or minced parsley, and when used with fish
a little of the cooking broth is added.

picture: pointer Plain Cheese Sauce

 1 part of any grated cheese to 4 parts of white sauce
This is a mild sauce that is nice with creamed or hard-cooked eggs. When the cheese
content is doubled, 2 parts of cheese to 4 of white sauce, it is delicious on boiled
cauliflower, baked potatoes, macaroni and crackers soaked in milk.
The sauce may be made richer by mixing melted butter with the flour in making the white
sauce, or by beating egg yolk in with the cheese.

From thin to medium to thick it serves divers purposes:

Thin: it may be used instead of milk to make a tasty milk toast, sometimes spiced
with curry.
Medium: for baking by pouring over crackers soaked in milk.
Thick: serves as a sort of Welsh Rabbit when poured generously over bread
toasted on one side only, with the untoasted side up, to let the sauce sink in.
picture: pointer Parsleyed Cheese Sauce
This makes a mild, pleasantly pungent sauce, to enliven the cabbage family—hot
cauliflower, broccoli, cabbage and Brussels sprouts. Croutons help when sprinkled over.

CORNUCOPIA OF CHEESE RECIPES

Since this is the Complete Book of Cheese we will fill a bounteous cornucopia
here with more or less essential, if not indispensable, recipes and dishes not so
easy to classify, or overlooked or crowded out of the main sections devoted to
the classic Fondues, Rabbits, Soufflés, etc.

Stuffed Celery, Endive, Anise and Other Suitable Stalks

Use any soft cheese you like, or firm cheese softened by pressing through a
sieve; at room temperature, of course, with any seasoning or relish.
SUGGESTIONS:
Cream cheese and chopped chives, pimientos, olives, or all three, with or without a touch of
Worcestershire.
Cottage cheese and piccalilli or chili sauce.
Sharp Cheddar mixed with mayonnaise, mustard, cream, minced capers, pickles, or minced
ham.
 Roquefort and other Blues are excellent fillings for your favorite vegetable stalk, or
scooped-out dill pickle. This last is specially nice when filled with snappy cheese creamed
with sweet butter.
All canapé butters are ideally suited to stuffing stalks. Pineapple cheese, especially that part
close to the pineapple-flavored rind, is perfect when creamed.
A masterpiece in the line of filled stalks: Cut the leafy tops off an entire head of celery,
endive, anise or anything similarly suitable. Wash and separate stalks, but keep them in
order, to reassemble in the head after each is stuffed with a different mixture, using any of
the above, or a tangy mix of your own concoction.

After all stalks are filled, beginning with the baby center ones, press them together in the
form of the original head, tie tight, and chill. When ready, slice in rolls about 8-inch thick
and arrange as a salad on a bed of water cress or lettuce, moistened with French dressing.

picture: pointer Cold Dunking

Besides hot dunking in Swiss Fondue, cold dunking may be had by moistening plenty of
cream cheese with cream or lemon in a dunking bowl. When the cheese is sufficiently
liquefied, it is liberally seasoned with chopped parsley, chives, onions, pimiento and/or
other relish. Then a couple of tins of anchovies are macerated and stirred in, oil and all.

picture: pointer Cheese Charlotte

Line a baking dish from bottom to top with decrusted slices of bread dipped in milk. Cream
1 tablespoon of sweet butter with 2 eggs and season before stirring in 2 cups of grated
cheese. Bake until golden brown in slow oven.

picture: pointer Straws

Roll pastry dough thin and cover with grated Cheddar, fold and roll at least twice more,
sprinkling with cheese each time. Chill dough in refrigerator and cut in straw-size strips.
Stiffly salt a beaten egg yolk and glaze with that to give a salty taste. Bake for several
minutes until crisp.

picture: pointer Supa Shetgia [B]

This is the famous cheese soup of the Engadine and little known in this country. One of its
seasonings is nutmeg and until one has used it in cheese dishes, it is hard to describe how
perfectly it gives that extra something. The recipe, as given, is for each plate, but there is no
reason why the old-fashioned tureen could not be used and the quantities simply increased.
Put a slice of stale French bread, toasted or not, into a soup plate and cover it with 4
tablespoons of grated or shredded Swiss cheese. Place another slice of bread on top of this
and pour over it some boiling milk. Cover the plate and let it stand for several minutes.
Season with salt, pepper and nutmeg. Serve topped with browned, hot butter. Use whole
nutmeg and grate it freshly.

[B] (from Cheese Cookery, by Helmut Ripperger)

 WITH A CHEESE SHAKER ON THE TABLE

Italians are so dependent on cheese to enrich all their dishes, from soups to
spaghetti—and indeed any vegetable—that a shaker of grated Parmesan,
Romano or reasonable substitute stands ready at every table, or is served freshly
grated on a side dish. Thus any Italian soup might be called a cheese soup, but
we know of only one, the great minestrone, in which cheese is listed as an
indispensable ingredient along with the pasta, peas, onion, tomatoes, kidney
beans, celery, olive oil, garlic, oregano, potatoes, carrots, and so forth.
Likewise, a chunk of melting or toasting cheese is essential in the Fritto Misto,
the finest mixed grill we know, and it's served up as a separate tidbit with the
meats.
Italians grate on more cheese for seasoning than any other people, as the French
are wont to use more wine in cooking.
picture: pointer Pfeffernüsse and Caraway
The gingery little "pepper nuts," pfeffernüsse, imported from Germany in barrels
at Christmastime, make one of the best accompaniments to almost any kind of
cheese. For contrast try a dish of caraway.
picture: pointer Diablotins
Small rounds of buttered bread or toast heaped with a mound of grated cheese
and browned in the oven is a French contribution.

CHEESE OMELETS

picture: pointer Cheddar Omelet

Make a plain omelet your own way. When the mixture has just begun to cook, dust over it
evenly ½ cup grated Cheddar.
(a) Use young Cheddar if you want a mild, bland omelet.
(b) Use sharp, aged Cheddar for a full-flavored one.
(c) Sprinkle (b) with Worcestershire sauce to make what might be called a Wild Omelet.
Cook as usual. Fold and serve.

picture: pointer Parmesan Omelet (mild)

Cook as above, but use ¼ cup only of Parmesan, grated fine, in place of the ½ cup Cheddar.
picture: pointer Parmesan Omelet (full flavored)
As above, but use ½ cup Parmesan, finely grated, as follows: Sift ¼ cup of the Parmesan
into your egg mixture at the beginning and dust on the second ¼ cup evenly, just as the
omelet begins to set.

picture: pointer A Meal-in-One Omelet

Fry ½ dozen bacon slices crisp and keep hot while frying a cup of diced, boiled potatoes in
the bacon fat, to equal crispness. Meanwhile make your omelet mixture of 3 eggs, beaten,
and 1½ tablespoons of shredded Emmentaler (or domestic Swiss) with 1 tablespoon of
chopped chives and salt and pepper to taste.

picture: pointer Tomato and

Make plain omelet, cover with thin rounds of fresh tomato and dust well with any grated
cheese you like. Put under broiler until cheese melts to a golden brown.

picture: pointer Omelet with Cheese Sauce

Make a plain French, fluffy or puffy omelet and when finished, cover with a hot, seasoned,
reinforced white sauce in which ¼ pound of shredded cheese has been melted, and mixed
well with ½ cup cooked, diced celery and 1 tablespoon of pimiento, minced.

The French use grated Gruyère for this with all sorts of sauces, such as the
Savoyar de Savoie, with potatoes, chervil, tarragon and cream. A delicious
appearance and added flavor can be had by browning with a salamander.
picture: pointer Spanish Flan—Quesillo
FOR THE CARAMEL:
½ cup sugar
4 tablespoons water

FOR THE FLAN:

4 eggs, beaten separately
2 cups hot milk
½ cup sugar
Salt
Brown sugar and mix with water to make the caramel. Pour it into a baking mold.
Make Flan by mixing together all the ingredients. Add to carameled mold and bake in pan
of water in moderate oven about ¾ hour.

picture: pointer Italian Fritto Misto

The distinctive Italian Mixed Fry, Fritto Misto, is made with whatever fish, sweetbreads,
brains, kidneys, or tidbits of meat are at hand, say a half dozen different cubes of meat and
giblets, with as many hearts of artichokes, finocchi, tomato, and different vegetables as you
can find, but always with a hunk of melting cheese, to fork out in golden threads with each
 mouthful of the mixture.

picture: pointer Polish Piroghs (a pocketful of cheese)

Make noodle dough with 2 eggs and 2 cups of flour, roll out very thin and cut in 2-inch
squares.
Cream a cupful of cottage cheese with a tablespoon of melted butter, flavor with cinnamon
and toss in a handful of seedless currents.
Fill pastry squares with this and pinch edges tight together to make little pockets.
Drop into a lot of fast-boiling water, lightly salted, and boil steadily 30 minutes, lowering
the heat so the pockets won't burst open.
Drain and serve on a piping hot platter with melted butter and a sprinkling of bread crumbs.
This is a cross between ravioli and blintzes.

picture: pointer Cheesed Mashed Potatoes

Whip into a steaming hot dish of creamily mashed potatoes some old Cheddar with melted
butter and a crumbling of crisp, cooked bacon.

If there's a chafing dish handy, a first-rate nightcap can be made via a

picture: pointer Sautéed Swiss Sandwich
Tuck a slice of Swiss cheese between two pieces of thickly buttered bread, trim crusts, cut
sandwich in two, surround it with one well-beaten egg, slide it into sizzling butter and fry
on both sides. 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 breast, 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 drop. A final frying in sweet butter made strong men cry for it.

Illustration
Chapter
Ten
 Appetizers, Crackers, Sandwiches, Savories,
Snacks, Spreads and Toasts
In America cheese got its start in country stores in our cracker-barrel days when
every man felt free to saunter in, 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-lunchers. Cheese by itself being
none too palatable, the taster would saunter over to the cracker barrel, shoo the
cat off and help himself to the old-time crackers that can't be beat today.
At that time Wisconsin still belonged to the Indians and Vermont was our
leading cheese state, with its Sage and Cheddar and Vermont Country Store
Crackers, as Vrest Orton of Weston Vermont, calls them. When Orton heard we
were writing this book, he sent samples from the store his father started in 1897
which is still going strong. Together with the Vermont Good Old-fashioned
Natural Cheese and the Sage came a handy handmade Cracker Basket, all
wicker, ten crackers long and just one double cracker wide. A snug little casket
for those puffy, old-time, two-in-one soda biscuits that have no salt to spoil the
taste of the accompanying cheese. Each does double duty because it's made to
split in the middle, so you can try one kind of cheese on one half and another on
t'other, or sandwich them between.
Some Pied Piper took the country cheese and crackers to the corner saloon and
led a free-lunch procession that never faltered till Prohibition came. The same
old store cheese was soon pepped up as saloon cheese with a saucer of caraway
seeds, bowls of pickles, peppers, pickled peppers and rye bread with plenty of
mustard, pretzels or cheese straws, smearcase and schwarzbrot. Beer and cheese
forever together, as in the free-lunch ditty of that great day:

I am an Irish hunter;
I am, I ain't.
I do not hunt for deer
But beer.
Oh, Otto, wring the bar rag.

I do not hunt for fleas

 But cheese.
Oh, Adolph, bring the free lunch.

It was there and then that cheese came of age from coast to coast. In every bar
there was a choice of Swiss, Cottage, Limburger—manly cheeses, walkie-talkie
oldsters that could sit up and beg, golden yellow, tangy mellow, always cut in
cubes. Cheese takes the cube form as naturally as eggs take the oval and
honeycombs the hexagon.
On the more elegant handout buffets, besides the shapely cubes, free Welsh
Rabbit started at four every afternoon, to lead the tired businessman in by the
nose; or a smear of Canadian Snappy out of a pure white porcelain pot in the
classy places, on a Bent's water biscuit.

SANDWICHES AND SAVORY SNACKS

Next to nibbling cheese with crackers and appetizers, of which there is no end in
sight, cheese sandwiches help us consume most of our country's enormous
output of Brick, Cheddar and Swiss. To attempt to classify and describe all of
these would be impossible, so we will content ourselves by picking a few of the
cold and hot, the plain and the fancy, the familiar and the exotic. Let's use the
alphabet to sum up the situation.

A Alpine Club Sandwich

Spread toasts with mayonnaise and fill with a thick slice of imported Emmentaler, well-
mustarded and seasoned, and the usual club-sandwich toppings of thin slices of chicken or
turkey, tomato, bacon and a lettuce leaf.

B Boston Beany, Open-face

Lightly butter a slice of Boston brown bread, cover it generously with hot baked beans and
a thick layer of shredded Cheddar. Top with bacon and put under a slow broiler until cheese
melts and the bacon crisps.

C Cheeseburgers
Pat out some small seasoned hamburgers exceedingly thin and, using them instead of slices
of bread, sandwich in a nice slice of American Cheddar well covered with mustard. Crimp
 edges of the hamburgers all around to hold in the cheese when it melts and begins to run.
Toast under a brisk boiler and serve on soft, toasted sandwich buns.

D Deviled Rye
Butter flat Swedish rye bread and heat quickly in hot oven. Cool until crisp again. Then
spread thickly with cream cheese, bedeviled with catsup, paprika or pimiento.

E Egg, Open-faced
Sauté minced small onion and small green pepper in 2 tablespoons of butter and make a
sauce by cooking with a cup of canned tomatoes. Season and reduce to about half. Fry 4
eggs and put one in the center of each of 4 pieces of hot toast spread with the red sauce.
Sprinkle each generously with grated Cheddar, broil until melted and serve with crisp
bacon.

F French-fried Swiss
Simply make a sandwich with a noble slice of imported Gruyère, soak it in beaten egg and
milk and fry slowly till cheese melts and the sandwich is nicely browned. This is a specialty
of Franche-Comté.

G Grilled Chicken-Ham-Cheddar
Cut crusts from 2 slices of white bread and butter them on both sides. Make a sandwich of
these with 1 slice cooked chicken, ½ slice sharp Cheddar cheese, and a sprinkling of
minced ham. Fasten tight with toothpicks, cut in half and dip thoroughly in a mixture of egg
and milk. Grill golden on both sides and serve with lengthwise slices of dill pickle.

H He-man Sandwich, Open-faced

Butter a thick slice of dark rye bread, cover with a layer of mashed cold baked beans and a
slice of ham, then one of Swiss cheese and a wheel of Bermuda onion topped with mustard
and a sowing of capers.

I International Sandwich
Split English muffins and toast on the hard outsides, cover soft, untoasted insides with
Swiss cheese, spread lightly with mustard, top that with a wheel of Bermuda onion and 1 or
2 slices of Italian-type tomato. Season with cayenne and salt, dot with butter, cover with
Brazil nuts and brown under the broiler.
J Jurassiennes, or Croûtes Comtoises
Soak slices of stale buns in milk, cover with a mixture of onion browned in chopped lean
bacon and mixed with grated Gruyère. Simmer until cheese melts, and serve.

K Kümmelkäse
If you like caraway flavor this is your sandwich: On well-buttered but lightly mustarded
rye, lay a thickish slab of Milwaukee Kümmelkäse, which translates caraway cheese. For
good measure sprinkle caraway seeds on top, or serve them in a saucer on the side. Then
dash on a splash of kümmel, the caraway liqueur that's best when imported.

L Limburger Onion or Limburger Catsup

Marinate slices of Bermuda onion in a peppery French dressing for ½ hour. Then butter
slices of rye, spread well with soft Limburger, top with onion and you will have something
super-duper—if you like Limburger.
When catsup is substituted for marinated onion the sandwich has quite another character
and flavor, so true Limburger addicts make one of each and take alternate bites for the thrill
of contrast.

M Meringue, Open-faced (from the Browns' 10,000 Snacks)

Allow 1 egg and 4 tablespoons of grated cheese to 1 slice of bread. Toast bread on one side
only, spread butter on untoasted side, put 2 tablespoons grated cheese over butter, and the
yolk of an egg in the center. Beat egg white stiff with a few grains of salt and pile lightly on
top. Sprinkle the other 2 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-brown.

N Neufchâtel and Honey

We know no sandwich more ethereal than one made with thin, decrusted, white bread,
spread with sweet butter, then with Neufchâtel topped with some fine honey—Mount
Hymettus, if possible.
Any creamy Petit Suisse will do as well as the Neufchâtel, but nothing will take the place of
the honey to make this heavenly sandwich that must have been the original ambrosia.

O Oskar's Ham-Cam
Oskar Davidsen of Copenhagen, whose five-foot menu lists 186 superb sandwiches and
snacks, each with a character all its own, perfected the Ham-Cam base for a flock of fancy
ham sandwiches, open-faced on rye or white, soft or crisp, sweet or sour, almost any one-
way slice you desire. He uses as many contrasting kinds of bread as possible, and his butter
varies from salt to fresh and whipped. The Ham-Cam base involves "a juicy, tender slice of
 freshly boiled, mild-cured ham" with imported Camembert spread on the ham as thick as
velvet.
The Ham-Cam is built up with such splendors as "goose liver paste and Madeira wine
jelly," "fried calves' kidney and rémoulade," "Bombay curry salad," "bird's liver and fried
egg," "a slice of red roast beef" and more of that red Madeira jelly, with anything else you
say, just so long as it does credit to Camembert on ham.

P Pickled Camembert
Butter a thin slice of rye or pumpernickel and spread with ripe imported Camembert, when
in season (which isn't summer). Make a mixture of sweet, sour and dill pickles, finely
chopped, and spread it on. Top this with a thin slice of white bread for pleasing contrast
with the black.

Q Queijo da Serra Sandwich

On generous rounds of French "flute" or other crunchy, crusty white bread place thick
portions of any good Portuguese cheese made of sheep's milk "in the mountains." This last
translates back into Queijo da Serra, the fattest, finest cheese in the world—on a par with
fine Greek Feta. Bead the open-faced creamy cheese lightly with imported capers, and
you'll say it's scrumptious.

R Roquefort Nut
Butter hot toast and cover with a thickish slice of genuine Roquefort cheese. Sprinkle
thickly with genuine Hungarian paprika. Put in moderate oven for about 6 minutes. Finish it
off with chopped pine nuts, almonds, or a mixture thereof.

S Smoky Sandwich and Sturgeon-smoked Sandwich

Skin some juicy little, jolly little sprats, lay on thin rye, or a slice of miniature-loaf rye
studded with caraway, spread with sweet butter and cover with a slice of smoked cheese.
Hickory is preferred for most of the smoking in America. In New York the best smoked
cheese, whether from Canada or nearer home, is usually cured in the same room with
sturgeon. Since this king of smoked fish imparts some of its regal savor to the Cheddar,
there is a natural affinity peculiarly suited to sandwiching as above.
Smoked salmon, eel, whitefish or any other, is also good with cheese smoked with hickory
or anything with a salubrious savor, while a sandwich of smoked turkey with smoked
cheese is out of this world. We accompany it with a cup of smoky Lapsang Soochong China
tea.

T Tangy Sandwich
 On buttered rye spread cream cheese, and on this bed lay thinly sliced dried beef. In place
of mustard dot the beef with horseradish and pearl onions or those reliable old chopped
chives. And by the way, if you must use mustard on every cheese sandwich, try different
kinds for a change: sharp English freshly mixed by your own hand out of the tin of powder,
or Dijon for a French touch.

U Unusual Sandwich—of Flowers, Hay and Clover

On a sweet-buttered slice of French white bread lay a layer of equally sweet English Flower
cheese (made with petals of rose, marigold, violet, etc.) and top that with French Fromage
de foin. This French hay cheese gets its name from being ripened on hay and holds its new-
mown scent. Sprinkle on a few imported capers (the smaller they are, the better), with a
little of the luscious juice, and dust lightly with Sapsago.

V Vegetarian Sandwich
Roll your own of alternate leaves of lettuce, slices of store cheese, avocados, cream cheese
sprinkled heavily with chopped chives, and anything else in the Vegetable or Caseous
Kingdoms that suits your fancy.

W Witch's Sandwich
Butter 2 slices of sandwich bread, cover one with a thin slice of imported Emmentaler, dash
with cayenne and a drop or two of tabasco. Slap on a sizzling hot slice of grilled ham and
press it together with the cheese between the two bread slices, put in a hot oven and serve
piping hot with a handful of "moonstones"—those outsize pearl onions.

X Xochomilco Sandwich
In spite of the "milco" in Xochomilco, there isn't a drop to be had that's native to the festive,
floating gardens near Mexico City. For there, instead of the cow, a sort of century plant
gives milky white pulque, the fermented juice of this cactuslike desert plant. With this goes
a vegetable cheese curded by its own vegetable rennet. It's called tuna cheese, made from
the milky juice of the prickly pear that grows on yet another cactuslike plant of the dry
lands. This tuna cheese sometimes teams up in arid lands with the juicy thick cactus leaf
sliced into a tortilla sandwich. The milky pulque of Xochomilco goes as well with it as beer
with a Swiss cheese sandwich.

Y Yolk Picnic Sandwich

Hard-cooked egg yolk worked into a yellow paste with cream cheese, mustard, olive oil,
lemon juice, celery salt and a touch of tabasco, spread on thick slices of whole wheat bread.

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 Morocco. Just alternate stripes of black
bread with various white cheeses in between, to follow, the black and white zebra pattern.

For good measure we will toss in a couple of toasted cheese sandwiches.

picture: pointer Toasted Cheese Sandwich
Butter both sides of 2 thick slices of white bread and sandwich between them a seasoned
mixture of shredded sharp cheese, egg yolk, mustard and chopped chives, together with
stiffly beaten egg white folded in last to make a light filling. Fry the buttered sandwich in
more butter until well melted and nicely gilded.

This toasted cheeser is so good it's positively sinful. The French, who outdo us in
both cooking and sin, 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 Gruyère,
that serves as a liaison to further sandwich the two.
Garlic is often used in place of chopped chives, and in contrast to this wild one
there's a mild one made of Dutch cream cheese by the equally Dutch
Pennsylvanians.
England, of course, together with Wales, holds all-time honors with such
celebrated regional "toasting cheeses" as Devonshire and Dunlop. Even British
Newfoundland is known for its simple version, that's quite as pleasing as its rich
Prince Edward Island Oyster Stew.
picture: pointer Newfoundland Toasted Cheese Sandwich
1 pound grated Cheddar
1 egg, well beaten
½ cup milk
1 tablespoon butter
Heat together and pour over well-buttered toast.

Illustration
Chapter
Eleven
 "Fit for Drink"
A country without a fit drink for cheese has no cheese fit for drink.

Greece was the first country to prove its epicurean fitness, according to the old
saying above, for it had wine to tipple and sheep's milk cheese to nibble. The
classical Greek cheese has always been Feta, and no doubt this was the kind that
Circe combined most suitably with wine to make a farewell drink for her lovers.
She put further sweetness and body into the stirrup cup by stirring honey and
barley meal into it. Today we might whip this up in an electric mixer to toast her
memory.
While a land flowing with milk and honey is the ideal of many, France, Italy,
Spain or Portugal, flowing with wine and honey, suit a lot of gourmets better.
Indeed, 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 vintages. But professional wine tasters are forbidden any cheese
between sips. They may clear their palates with plain bread, but nary a crumb of
Roquefort or cube of Gruyère in working hours, lest it give the wine a spurious
nobility.
And, speaking of Roquefort, Romanée has the closest affinity for it. Such
affinities are also found in Pont l'Evêque and Beaujolais, Brie and red
champagne, Coulommiers and any good vin rosé. Heavenly marriages are made
in Burgundy between red and white wines of both Côtes, de Nuits and de Baune,
and Burgundian cheeses such as Epoisses, Soumaintarin and Saint-Florentin.
Pommard and Port-Salut seem to be made for each other, as do Château
Margaux and Camembert.
A great cheese for a great wine is the rule that brings together in the neighboring
provinces such notables as Sainte Maure, Valençay, Vendôme and the Loire
wines—Vouvray, Saumur and Anjou. Gruyère mates with Chablis, Camembert
with St. Emilion; and any dry red wine, most commonly claret, is a fit drink for
the hundreds of other fine French cheeses.
Every country has such happy marriages, an Italian standard being Provolone
and Chianti. Then there is a most unusual pair, French Neufchâtel cheese and
Swiss Neuchâtel wine from just across the border. Switzerland also has another
cheese favorite at home—Trauben (grape cheese), named from the Neuchâtel
wine in which it is aged.
One kind of French Neufchâtel cheese, Bondon, 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 bung. A similar relation is found in Brinzas (or Brindzas) that are
packed in miniature wine barrels, strongly suggesting what should be drunk with
such excellent cheeses: Hungarian Tokay. Other foreign cheeses go to market
wrapped in vine leaves. The affinity has clearly been laid down in heaven.
Only the English seem to have a fortissimo taste in the go-with wines, according
to these matches registered by André Simon in The Art of Good Living:
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 Amontillado,
for an eloquent appetizer.
The English also pour port into Stilton, and sundry other wines and liquors into
Cheddars and such. This doctoring leads to fraudulent imitation, however, for
either port or stout is put into counterfeit Cheshire cheese to make up for the
richness it lacks.
While some combinations of cheeses and wines may turn out palatable, we
prefer taking ours straight. 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 unadulterated. Goldwasser, or Eau de Vie, was a
favorite liqueur of cheese-loving Franklin Roosevelt, and we can be sure he took
the two separately.
Another perfect combination, if you can take it, is imported kümmel with any
caraway-seeded cheese, or cream cheese with a handy saucer of caraway seeds.
In the section of France devoted to gin, the juniper berries that flavor the drink
also go into a local cheese, Fromage Fort. This is further fortified with brandy,
white wine and pepper. One regional tipple with such brutally strong cheese is
black coffee laced with gin.
French la Jonchée is another potted thriller with not only coffee and rum mixed
in during the making, but orange flower water, too. Then there is la Petafina,
made with brandy and absinthe; Hazebrook with brandy alone; and la Cachat
with white wine and brandy.
In Italy white Gorgonzola is also put up in crocks with brandy. In Oporto the
sharp cheese of that name is enlivened by port, Cider and the greatest of
applejacks, Calvados, seem made to go the regional Calvados cheese. This is
also true of our native Jersey Lightning and hard cider with their accompanying
New York State cheese. In the Auge Valley of France, farmers also drink
homemade cider with their own Augelot, a piquant kind of Pont l'Evêque.
The English sip pear cider (perry) with almost any British cheese. Milk would
seem to be redundant, but Sage cheese and buttermilk do go well together.
Wine and cheese have other things in common. Some wines and some cheeses
are aged in caves, and there are vintage cheeses no less than vintage wines, as is
the case with Stilton.

Illustration
Chapter
Twelve
 Lazy Lou
Once, so goes the sad story, there was a cheesemonger unworthy of his heritage.
He exported a shipload of inferior "Swiss" made somewhere in the U.S.A. Bad
to begin with, it had worsened on the voyage. Rejected by the health authorities
on the other side, it was shipped back, reaching home in the unhappy condition
known as "cracked." To cut his losses the rascally cheesemonger had his cargo
ground up and its flavor disguised with hot peppers and chili sauce. Thus there
came into being the abortion known as the "cheese spread."
The cheese spread or "food" and its cousin, the processed cheese, are handy,
cheap and nasty. They are available every where and some people even like
them. So any cheese book is bound to take formal notice of their existence. I
have done so—and now, an unfond farewell to them.
My academic cheese education began at the University of Wisconsin in 1904. I
grew up with our great Midwest industry; I have read with profit hundreds of
pamphlets put out by the learned Aggies of my Alma Mater. Mostly they treat of
honest, natural cheeses: the making, keeping and enjoying of authentic Longhorn
Cheddars, short Bricks and naturalized Limburgers.
At the School of Agriculture the students still, I am told, keep their hand in by
studying the classical layout on a cheese board. One booklet recommends the
following for freshman contemplation:

CARAWAY BRICK SELECT BRICK EDAM

WISCONSIN SWISS LONGHORN AMERICAN SHEFFORD

These six sturdy samples of Wisconsin's best will stimulate any amount of
classroom discussion. Does the Edam go better with German-American black
bread or with Swedish Ry-Krisp? To butter or not to butter? And if to butter,
with which cheese? Salt or sweet? How close do we come to the excellence of
the genuine Alpine Swiss? Primary school stuff, but not unworthy of thought.
Pass on down the years. You are now ready to graduate. Your cheese board can
stand a more sophisticated setup. Try two boards; play the teams against each
other.
 The All-American
Champs
NEW YORK COON PHILADELPHIA CREAM OHIO LIEDERKRANZ
WISCONSIN
VERMONT SAGE KENTUCKY TRAPPIST
LIMBURGER
CALIFORNIA
PINEAPPLE
JACK
MINNESOTA BLUE BRICK
TILLAMOOK

VS.

The European Giants

PORTUGUESE TRAZ- DUTCH GOUDA ITALIAN PARMESAN
OS-MONTES FRENCH ROQUEFORT SWISS EMMENTALER
YUGOSLAVIAN KACKAVALJ
ENGLISH STILTON DANISH BLUE
GERMAN MÜNSTER GREEK FETA
HABLÉ

The postgraduate may play the game using as counters the great and distinctive
cheeses of more than fifty countries. Your Scandinavian board alone, just to give
an idea of the riches available, will shine with blues, yellows, whites, smoky
browns, and chocolates representing Sweden, Norway, Denmark, Finland,
Iceland and Lapland.
For the Britisher only blue-veined Stilton is worthy to crown the banquet. The
Frenchman defends Roquefort, the Dane his own regal Blue; the Swiss sticks to
Emmentaler before, during and after all three meals. You may prefer to finish
with a delicate Brie, a smoky slice of Provolone, a bit of Baby Gouda, or some
Liptauer Garniert, about which more later.
We load them all on Lazy Lou, Lazy Susan's big twin brother, a giant roulette
wheel of cheese, every number a winner. A second Lazy Lou will bear the
savories and go-withs. For these tidbits the English have a divine genius; think
of the deviled shrimps, smoked oysters, herring roe on toast, snips of broiled
sausage ... But we will make do with some olives and radishes, a few pickles,
nuts, capers. With our two trusty Lazy Lous on hand plus wine or beer, we can
easily dispense with the mere dinner itself.
Perhaps it is an Italian night. Then Lazy Lou is happily burdened with imported
Latticini; Incanestrato, still bearing the imprint of its wicker basket; Pepato,
which is but Incanestrato peppered; Mel Fina; deep-yellow, buttery Scanno with
its slightly burned flavor; tangy Asiago; Caciocavallo, so called because the the
cheeses, tied in pairs and hung over a pole, look as though they were sitting in a
saddle—cheese on horseback, or "cacio a cavallo." Then we ring in Lazy Lou's
first assistant, an old, silver-plated, revolving Florentine magnum-holder. It's
designed to spin a gigantic flask of Chianti. The flick of a finger and the bottle is
before you. Gently pull it down and hold your glass to the spout.
True, imported wines and cheeses are expensive. But native American products
and reasonably edible imitations of the real thing are available as substitutes.
Anyway, protein for protein, a cheese party will cost less than a steak barbecue.
And it can be more fun.
Encourage your guests to contribute their own latest discoveries. One may bring
along as his ticket of admission a Primavera from Brazil; another some cubes of
an Andean specialty just flown in from Colombia's mountain city, Mérida, and
still wrapped in its aromatic leaves of Frailejón Lanudo; another a few wedges
of savory sweet English Flower cheese, some flavored with rose petals, others
with marigolds; another a tube of South American Kräuterkäse.
Provide your own assortment of breads and try to include some of those fat,
flaky old-fashioned crackers that country stores in New England can still supply.
Mustard? Sure, if .you like it. If you want to be fancy, use a tricky little gadget
put out by the Maille condiment-makers in France and available here in the food
specialty shops. It's a miniature painter's palate holding five mustards of different
shades and flavors and two mustard paddles. The mustards, in proper chromatic
order, are: jonquil yellow "Strong Dijon"; "Green Herbs"; brownish "Tarragon";
golden "Ora"; crimson "Tomato-flavored."
And, just to keep things moving, we have restored an antique whirling cruet-
holder to deliver Worcestershire sauce, soy sauce, A-1, Tap Sauce and Major
Grey's Chutney. Salt shakers and pepper mills are handy, with a big-holed tin
canister filled with crushed red-pepper pods, chili powder, Hungarian-paprika
and such small matters. Butter, both sweet and salt, is on hand, together with,
saucers or bowls of curry, capers, chives (sliced, not chopped), minced onion,
fresh mint leaves, chopped pimientos, caraway, quartered lemons, parsley, fresh
tarragon, tomato slices, red and white radishes, green and black olives, pearl
onions and assorted nutmeats.
Some years ago, when I was collaborating with my mother, Cora, and my wife,
Rose, in writing 10,000 Snacks (which, by the way, devotes nearly forty pages to
cheeses), we staged a rather elaborate tasting party just for the three of us. It took
a two-tiered Lazy Lou to twirl the load.
The eight wedges on the top round were English and French samples and the
lower one carried the rest, as follows:

ENGLISH ENGLISH CANADIAN CHEDDAR

CHESHIRE
CHEDDAR STILTON (rum flavored)
FRENCH FRENCH FRENCH
FRENCH ROQUEFORT
MÜNSTER BRIE CAMEMBERT
SWISS SWISS
SWISS EDAM DUTCH GOUDA
SAPSAGO GRUYERE
ITALIAN CZECH ITALIAN
NORWEGIAN GJETOST
PROVOLONE OSTIEPKI GORGONZOLA
HUNGARIAN LIPTAUER

The tasting began with familiar English Cheddars, Cheshires and Stiltons from
the top row. We had cheese knives, scoops, graters, scrapers and a regulation
wire saw, but for this line of crumbly Britishers fingers were best.
The Cheddar was a light, lemony-yellow, almost white, like our best domestic
"bar cheese" of old.
The Cheshire was moldy and milky, with a slightly fermented flavor that brought
up the musty dining room of Fleet Street's Cheshire cheese and called for
draughts of beer. The Stilton was strong but mellow, as high in flavor as in price.
Only the rum-flavored Canadian Cheddar from Montreal (by courtesy English)
let us down. It was done up as fancy as a bridegroom in waxed white paper and
looked as smooth and glossy as a gardenia. But there its beauty ended. Either the
rum that flavored it wasn't up to much or the mixture hadn't been allowed to
ripen naturally.
The French Münster, however, was hearty, cheery, and better made than most
German Münster, which at that time wasn't being exported much by the Nazis.
The Brie was melting prime, the Camembert was so perfectly matured we ate
every scrap of the crust, which can't be done with many American
"Camemberts" or, indeed, with the dead, dry French ones sold out of season.
Then came the Roquefort, a regal cheese we voted the best buy of the lot, even
though it was the most expensive. A plump piece, pleasantly unctuous but not
greasy, sharp in scent, stimulatingly bittersweet in taste—unbeatable. There is no
American pretender to the Roquefort throne. Ours is invariably chalky and
tasteless. That doesn't mean we have no good Blues. We have. But they are not
Roquefort.
The Sapsago or Kräuterkäse from Switzerland (it has been made in the Canton
of Glarus for over five hundred years) was the least expensive of the lot. Well-
cured and dry, it lent itself to grating and tasted fine on an old-fashioned buttered
soda cracker. Sapsago has its own seduction, derived from the clover-leaf
powder with which the curd is mixed and which gives it its haunting flavor and
spring-like sage-green color.
Next came some truly great Swiss Gruyère, delicately rich, and nutty enough to
make us think of the sharp white wines to be drunk with it at the source.
As for the Provolone, notable for the water-buffalo milk that makes it, there's an
example of really grown-up milk. Perfumed as spring flowers drenched with a
shower of Anjou, having a bouquet all its own and a trace of a winelike kick, it
made us vow never to taste another American imitation. Only a smooth-cheeked,
thick slab cut from a pedigreed Italian Provolone of medium girth, all in one
piece and with no sign of a crack, satisfy the gourmet.
The second Italian classic was Gorgonzola, gorgeous Gorgonzola, as fruity as
apples, peaches and pears sliced together. It smells so much like a ripe banana
we often eat them together, plain or with the crumbly formaggio lightly forked
into the fruit, split lengthwise.
After that the Edam tasted too lipsticky, like the red-paint job on its rind, and the
Gouda seemed only half-hearted. Both too obviously ready-made for commerce
with nothing individual or custom-made about them, rolled or bounced over
from Holland by the boat load.
The Ostiepki from Czechoslovakia might have been a link of smoked ostrich
sausage put up in the skin of its own red neck. In spite of its pleasing lemon-
yellow interior, we couldn't think of any use for it except maybe crumbling thirty
or forty cents' worth into a ten-cent bowl of bean soup. But that seemed like a
waste of money, so we set it aside to try in tiny chunks on crackers as an
appetizer some other day, when it might be more appetizing.
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 tongue. We were told by a native that our piece was entirely too
young. That's what made it so insipid, undeveloped in texture and flavor. But the
next piece we got turned out to be too old and decrepit, and so strong it would
have taken a Paul Bunyan to stand up under it. When we complained to our
expert about the shock to our palates, he only laughed, pointing to the nail on his
little finger.
"You should take just a little bit, like that. A pill no bigger than a couple of
aspirins or an Alka-Seltzer. It's only in the morning you take it when it's old and
strong like this, for a pick-me-up, a cure for a hangover, you know, like a prairie
oyster well soused in Worcestershire."
That made us think we might use it up to flavor a Welsh Rabbit, instead of the
Worcestershire sauce, but we couldn't melt it with anything less than a
blowtorch.
To bring the party to a happy end, we went to town on the Hungarian Liptauer,
garnishing that fine, granulating buttery base after mixing it well with some
cream cheese. We mixed the mixed cheese with sardine and tuna mashed
together in a little of the oil from the can. We juiced it with lemon, sluiced it with
bottled sauces, worked in the leftovers, some tarragon, mint, spicy seeds, parsley,
capers and chives. We peppered and paprikaed it, salted and spiced it, then
spread it thicker than butter on pumpernickel and went to it. That's Liptauer
Garniert.
No. 4 Cheese Inc.
Appendix
 The A-B-Z of Cheese
Each cheese is listed by its name and country of origin, with any further
information available. Unless otherwise indicated, the cheese is made of cow's
milk.

A
Aberdeen
Scotland
Soft; creamy mellow.
Abertam
Bohemia (Made near Carlsbad)
Hard; sheep; distinctive, with a savory smack all its own.
Absinthe see Petafina.
Acidophilus see Saint-Ivel.
Aettekees
Belgium
November to May—winter-made and eaten.
Affiné, Carré see Ancien Impérial.
Affumicata, Mozzarella see Mozzarella.
After-dinner cheeses see Chapter 8.
Agricultural school cheeses see College-educated.
Aiguilles, Fromage d'
Alpine France
Named "Cheese of the Needles" from the sharp Alpine peaks of the district
where it is made.
Aizy, Cendrée d' see Cendrée.
Ajacilo, Ajaccio
Corsica
Semihard; piquant; nut-flavor. Named after the chief city of French Corsica
where a cheese-lover, Napoleon, was born.
à la Crème see Fromage, Fromage Blanc, Chevretons.
à la Main see Vacherin.
à la Pie see Fromage.
à la Rachette see Bagnes.
Albini
Northern Italy
Semihard; made of both goat and cow milk; white, mellow, pleasant-tasting table
cheese.
Albula
Switzerland
Rich with the flavor of cuds of green herbs chewed into creamy milk that makes
tasty curds. Made in the fertile Swiss Valley of Albula whose proud name it
bears.
Alderney
Channel Islands
The French, who are fond of this special product of the very special breed of
cattle named after the Channel Island of Alderney, translate it phonetically—
Fromage d'Aurigny.
Alemtejo
Portugal
Called in full Queijo de Alemtejo, cheese of Alemtejo, in the same way that so
many French cheeses carry along the fromage title. Soft; sheep and sometimes
goat or cow; in cylinders of three sizes, weighing respectively about two ounces,
one pound, and four pounds. The smaller sizes are the ones most often made
with mixed goat and sheep milk. The method of curdling without the usual
animal rennet is interesting and unusual. The milk is warmed and curdled with
vegetable rennet made from the flowers of a local thistle, or cardoon, 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 locale. In
France la Caillebotte is distinguished for being clabbered with chardonnette,
wild artichoke seed. In Portugal, where there isn't so much separating of the
sheep from the goats, it takes several weeks for Alemtejos to ripen, depending
on the lactic content and difference in sizes.
Alfalfa see Sage.
Alise Saint-Reine
France
Soft; summer-made.
Allgäuer Bergkäse, Allgäuer Rundkäse, or Allgäuer Emmentaler
Bavaria
Hard; Emmentaler type. The small district of Allgäu names a mountain of
cheeses almost as fabulous as our "Rock-candy Mountain." There are two
principal kinds, vintage Allgäuer Bergkäse and soft Allgäuer Rahmkäse,
described below. 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 greatest. So it is no wonder that Allgäuer
Bergkäse can compete with the best Swiss. Before the Russian revolution, in
fact, all vintage cheeses of Allgäu were bought up by wealthy Russian noblemen
and kept in their home caves in separate compartments for each year, as far back
as the early 1900's. As with fine vintage wines, the price of the great years went
up steadily. Such cheeses were shipped to their Russian owners only when the
chief cheese-pluggers of Allgäu found they had reached their prime.
Allgäuer Rahmkäse
Bavaria
Full cream, similar to Romadur and Limburger, but milder than both. This sets a
high grade for similar cheeses made in the Bavarian mountains, in monasteries
such as Andechs. It goes exquisitely with the rich dark Bavarian beer. Some of it
is as slippery as the stronger, smellier Bierkäse, or the old-time Slipcote of
England. Like so many North Europeans, it is often flavored with caraway.
Although entirely different from its big brother, vintage Bergkäse, Rahmkäse can
stand proudly at its side as one of the finest cheeses in Germany.
Alpe see Fiore di Alpe.
Al Pepe
Italy
Hard and peppery, like its name. Similar to Pepato (see).
Alpes
France
Similar to Bel Paese.
Alpestra
Austria
A smoked cheese that tastes, smells and inhales like whatever fish it was smoked
with. The French Alps has a different Alpestre; Italy spells hers Alpestro.
Alpestre, Alpin, or Fromage de Briançon
France
Hard; goat; dry; small; lightly salted. Made at Briançon and Gap.
Alpestro
Italy
Semisoft; goat; dry; lightly salted.
Alpin or Clérimbert
Alpine France
The milk is coagulated with rennet at 80° F. in two hours. The curd is dipped
into molds three to four inches in diameter and two and a half inches in height,
allowed to drain, turned several times for one day only, then salted and ripened
one to two weeks.
Altenburg, or Altenburger Ziegenkäse
Germany
Soft; goat; small and flat—one to two inches thick, eight inches in diameter,
weight two pounds.
Alt Kuhkäse Old Cow Cheese
Germany
Hard; well-aged, as its simple name suggests.
Altsohl see Brinza.
Ambert, or Fourme d'Ambert
Limagne, Auvergne, France
A kind of Cheddar made from November to May and belonging to the Cantal—
Fourme-La Tome tribe.
American, American Cheddar
U.S.A.
Described under their home states and distinctive names are a dozen fine
American Cheddars, such as Coon, Wiscon sin, Herkimer County and
Tillamook, to name only a few. They come in as many different shapes, with
traditional names such as Daisies, Flats, Longhorns, Midgets, Picnics, Prints and
Twins. The ones simply called Cheddars weigh about sixty pounds. All are made
and pressed and ripened in about the same way, although they differ greatly in
flavor and quality. They are ripened anywhere from two months to two years and
become sharper, richer and more flavorsome, as well as more expensive, with
the passing of time. See Cheddar states and Cheddar types in Chapter 4.
Americano Romano
U.S.A.
Hard; brittle; sharp.
Amou
Béarn, France
Winter cheese, October to May.
Anatolian
Turkey
Hard; sharp.
Anchovy Links
U.S.A.
American processed cheese that can be mixed up with anchovies or any fish
from whitebait to whale, made like a sausage and sold in handy links.
Ancien Impérial
Normandy, France
Soft; fresh cream; white, mellow and creamy like Neufchâtel and made in the
same way. Tiny bricks packaged in tin foil, two inches square, one-half inch
thick, weighing three ounces. Eaten both fresh and when ripe. It is also called
Carré and has separate names for the new and the old: (a) Petit Carré when
newly made; (b) Carré Affiné, when it has reached a ripe old age, which doesn't
take long—about the same time as Neufchâtel.
Ancona see Pecorino.
Andean
Venezuela
A cow's-milker made in the Andes near Mérida. It is formed into rough cubes
and wrapped in the pungent, aromatic leaves of Frailejón Lanudo (Espeletia
Schultzii) which imparts to it a characteristic flavor. (Description given in Buen
Provecho! by Dorothy Kamen-Kaye.)
Andechs
Bavaria
A lusty Allgäuer type. Monk-made on the monastery hill at Andechs on
Ammersee. A superb snack with equally monkish dark beer, black bread and
blacker radishes, served by the brothers in dark brown robes.
Antwerp
Belgium
Semihard; nut-flavored; named after its place of origin.
Appenzeller
Switzerland, Bavaria and Baden
Semisoft Emmentaler type made in a small twenty-pound wheel—a pony-cart
wheel in comparison to the big Swiss. There are two qualities: (a) Common,
made of skim milk and cured in brine for a year; (b) Festive, full milk, steeped in
brine with wine, plus white wine lees and pepper. The only cheese we know of
that is ripened with lees of wine.
Appetitost
Denmark
Semisoft; sour milk; nutlike flavor. It's an appetizer that lives up to its name,
eaten fresh on the spot, from the loose bottom pans in which it is made.
Appetost
Denmark
Sour buttermilk, similar to Primula, with caraway seeds added for snap. Imitated
in U.S.A.
Apple U.S.A.
A small New York State Cheddar put up in the form of a red-cheeked apple for
New York City trade. Inspired by the pear-shaped Provolone and Baby Gouda,
no doubt.
Arber
Bohemia
Semihard; sour milk; yellow; mellow and creamy. Made in mountains between
Bohemia and Silesia.
Argentine
Argentina
Argentina is specially noted for fine reproductions of classical Italian hard-
grating cheeses such as Parmesan and Romano, rich and fruity because of the
lush pampas-grass feeding.
Armavir
Western Caucasus
Soft; whole sour sheep milk; a hand cheese made by stirring cold, sour
buttermilk or whey into heated milk, pressing in forms and ripening in a warm
place. Similar to Hand cheese.
Arnauten see Travnik.
Arovature
Italy
Water-buffalo milk.
Arras, Coeurs d' see Coeurs.
Arrigny
Champagne, France
Made only in winter, November to May. Since gourmet products of the same
province often have a special affinity, Arrigny and champagne are specially well
suited to one another.
Artichoke, Cardoon or Thistle for Rennet see Caillebotte.
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
cinnamon, nutmeg and mace. Four beaten eggs were then stirred in with one-half
cup of white vinegar and the mixture boiled to a curd. It was then poured into a
cheesecloth and hung up to drain six to eight hours. When taken out of the cloth
it was further flavored with rose water, sweetened with castor sugar, left to ripen
for an hour or two and finally served up with more cream.
Asadero, or Oaxaca
Jalisco and Oaxaca, Mexico
White; whole-milk. Curd is heated, and hot curd is cut and braided or kneaded
into loaves from eight ounces to eleven pounds in weight Asadero means
"suitable for roasting."
Asco
Corsica, France
Made only in the winter season, October to May.
Asiago I, II and III
Vicenza, Italy
Sometimes classed as medium and mild, depending mostly on age. Loaves
weigh about eighteen pounds each and look like American Cheddar but have a
taste all their own.
I. Mild, nutty and sharp, used for table slicing and eating.
II. Medium, semihard and tangy, also used for slicing until nine months old.
III. Hard, old, dry, sharp, brittle. When over nine months old, it's fine for grating.
Asin, or Water cheese
Northern Italy
Sour-milk; washed-curd; whitish; soft; buttery. Made mostly in spring and eaten
in summer and autumn. Dessert cheese, frequently eaten with honey and fruit.
Au Cumin
see Münster.
Au Fenouil
see Tome de Savoie.
Au Foin and de Foin
A style of ripening "on the hay." See Pithiviers au Foin and Fromage de Foin.
Augelot
Valée d'Auge, Normandy, France
Soft; tangy; piquant Pont l'Evêque type.
d'Auray see Sainte-Anne.
Aurigny, Fromage d' see Alderney.
Aurillac see Bleu d'Auvergne.
Aurore and Triple Aurore
Normandy, France
Made and eaten all year.
Australian and New Zealand
Australia and New Zealand
Enough cheese is produced for local consumption, chiefly Cheddar; some
Gruyère, but unfortunately mostly processed.
Autun
Nivernais, France
Produced and eaten all year. 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
milk.
Auvergne, Bleu d' see Bleu.
Au Vin Blanc, Confits see Epoisses.
Avesnes, Boulette d' see Boulette.
Aydes, les
Orléanais, France
Not eaten during July, August or September. Season, October to June.
Azeitão, Queijo do
Portugal
Soft, sheep, sapid and extremely oily as the superlative ão implies. There are no
finer, fatter cheeses in the world than those made of rich sheep milk in the
mountains of Portugal and named for them.
Azeitoso
Portugal
Soft; mellow, zestful and as oily as it is named.
Azuldoch Mountain
Turkey
Mild and mellow mountain product.

Backsteiner
Bavaria
Resembles Limburger, but smaller, and translates Brick, from the shape. It is
aromatic and piquant and not very much like the U.S. Brick.
Bagnes, or Fromage à la Raclette
Switzerland
Not only hard but very hard, named from racler, French for "scrape." A thick,
one-half-inch slice is cut across the whole cheese and toasted until runny. It is
then scraped off the pan it's toasted in with a flexible knife, spread on bread and
eaten like an open-faced Welsh Rabbit sandwich.
Bagozzo, Grana Bagozzo, Bresciano
Italy
Hard; yellow; sharp. Surface often colored red. Parmesan type.
Bakers' cheese
Skim milk, similar to cottage cheese, but softer and finer grained. Used in
making bakery products such as cheese cake, pie, and pastries, but may also be
eaten like creamed cottage cheese.
Ball
U.S.A.
Made from thick sour milk in Pennsylvania in the style of the original
Pennsylvania Dutch settlers.
Ballakäse or Womelsdorf
Similar to Ball.
Balls, Dutch Red
English name for Edam.
Banbury
England
Soft, rich cylinder about one inch thick made in the town of Banbury, famous for
its spicy, citrus-peel buns and its equestrienne. Banbury cheese with Banbury
buns made a sensational snack in the early nineteenth century, but both are
getting scarce today.
Banick
Armenia
White and sweet.
Banjaluka
Bosnia
Port-Salut type from its Trappist monastery.
Banon, or les Petits Banons
Provence, France,
Small, dried, sheep-milker, made in the foothills of the Alps and exported
through Marseilles in season, May to November. This sprightly summer cheese
is generously sprinkled with the local brandy and festively wrapped in fresh
green leaves.
Bar cheese
U.S.A.
Any saloon Cheddar, formerly served on every free-lunch counter in the U.S.
Before Prohibition, free-lunch cheese was the backbone of America's cheese
industry.
Barbacena
Minas Geraes, Brazil
Hard, white, sometimes chalky. Named from its home city in the leading cheese
state of Brazil.
Barberey, or Fromage de Troyes
Champagne, France
Soft, creamy and smooth, resembling Camembert, five to six inches in diameter
and 1¼ inches thick. Named from its home town, Barberey, near Troyes, whose
name it also bears. Fresh, warm milk is coagulated by rennet in four hours.
Uncut curd then goes into a wooden mold with a perforated bottom, to drain
three hours, before being finished off in an earthenware mold. The cheeses are
salted, dried and ripened three weeks in a cave. The season is from November to
May and when made in summer they are often sold fresh.
Barboux
France
Soft.
Baronet
U.S.A.
A natural product, mild and mellow.
Barron
France
Soft.
Bassillac see Bleu.
Bath
England
Gently made, lightly salted, drained on a straw mat in the historic resort town of
Bath. Ripened in two weeks and eaten only when covered with a refined fuzzy
mold that's also eminently edible. It is the most delicate of English-speaking
cheeses.
Battelmatt
Switzerland, St. Gothard Alps, northern Italy, and western Austria
An Emmentaler made small where milk is not plentiful. The "wheel" is only
sixteen inches in diameter and four inches high, weighing forty to eighty pounds.
The cooking of the curd is done at a little lower temperature than Emmentaler, it
ripens more rapidly—in four months — and is somewhat softer, but has the same
holes and creamy though sharp, full nutty flavor.
Bauden (see also Koppen)
Germany, Austria, Bohemia and Silesia
Semisoft, sour milk, hand type, made in herders' mountain huts in about the
same way as Harzkäse, though it is bigger. In two forms, one cup shape (called
Koppen), the other a cylinder. Strong and aromatic, whether made with or
without caraway.
Bavarian Beer cheese see Bayrischer Bierkäse.
Bavarian Cream
German
Very soft; smooth and creamy. Made in the Bavarian mountains. Especially good
with sweet wines and sweet sauces.
Bavarois à la Vanille see Fromage Bavarois.
Bayonne see Fromage de Bayonne.
Bayrischer Bierkäse
Bavaria
Bavarian beer cheese from the Tyrol is made not only to eat with beer, but to
dunk in it.
Beads of cheese
Tibet
Beads of hard cheese, two inches in diameter, are strung like a necklace of
cowrie shells or a rosary, fifty to a hundred on a string. Also see Money Made of
Cheese.
Beagues see Tome de Savoie.
Bean Cake, Tao-foo, or Tofu
China, Japan, the Orient
Soy bean cheese imported from Shanghai and other oriental ports, and also
imitated in every Chinatown around the world. Made from the milk of beans and
curdled with its own vegetable rennet.
Beaujolais see Chevretons.
Beaumont, or Tome de Beaumont
Savoy, France
A more or less successful imitation of Trappist Tamie, a trade-secret triumph of
Savoy. At its best from October to June.
Beaupré de Roybon
Dauphiné, France
A winter specialty made from November to April.
Beckenried
Switzerland
A good mountain cheese from goat milk.
Beer cheese
U.S.A.
While our beer cheese came from Germany and the word is merely a translation
of Bierkäse, we use it chiefly for a type of strong Limburger made mostly in
Milwaukee. This fine, aromatic cheese is considered by many as the very best to
eat while drinking beer. But in Germany Bierkäse is more apt to be dissolved in
a glass or stein of beer, much as we mix malted powder in milk, and drunk with
it, rather than eaten.
Beer-Regis
Dorsetshire, England
This sounds like another beer cheese, but it's only a mild Cheddar named after its
hometown in Dorsetshire.
Beist-Cheese
Scotland
A curiosity of the old days. "The first milk after a calving, boiled or baked to a
thick consistency, the result somewhat resembling new-made cheese, though this
is clearly not a true cheese." (MacNeill)
Belarno
Italy
Hard; goat; creamy dessert cheese.
Belgian Cooked
Belgium
The milk, which has been allowed to curdle spontaneously, is skimmed and
allowed to drain. When dry it is thoroughly kneaded by hand and is allowed to
undergo fermentation, which takes ordinarily from ten to fourteen days in winter
and six to eight days in summer. When the fermentation is complete, cream and
salt are added and the mixture is heated slowly and stirred until homogeneous,
when it is put into molds and allowed to ripen for eight days longer. A cheese
ordinarily weighs about three-and-a-half pounds. It is not essentially different
from other forms of cooked cheese.
Beli Sir see Domaci.
Bellelay, Tête de Moine, or Monk's Head
Switzerland
Soft, buttery, semisharp spread. Sweet milk is coagulated with rennet in twenty
to thirty minutes, the curd cut fairly fine and cooked not so firm as Emmentaler,
but firmer than Limburger. After being pressed, the cheeses are wrapped in bark
for a couple of weeks until they can stand alone. Since no eyes are desired in the
cheeses, they are ripened in a moist cellar at a lowish temperature. They take a
year to ripen and will keep three or four years. The diameter is seven inches, the
weight nine to fifteen pounds. The monk's head after cutting is kept wrapped in a
napkin soaked in white wine and the soft, creamy spread is scraped out to
"butter" bread and snacks that go with more white wine. Such combinations of
old wine and old cheese suggest monkish influence, which began here in the
fifteenth century with the jolly friars of the Canton of Bern. There it is still made
exclusively and not exported, for there's never quite enough to go around.
Bel Paese
Italy
See under Foreign Greats, Chapter 3. Also see Mel Fino, a blend, and Bel Paese
types—French Boudanne and German Saint Stefano. The American imitation is
not nearly so good as the Italian original.
Bel Paesino
U.S.A.
A play on the Bel Paese name and fame. Weight one pound and diminutive in
every other way.
Bergkäse see Allgäuer.
Bergquara
Sweden
Semihard, fat, resembles Dutch Gouda. Tangy, pleasant taste. Gets sharper with
age, as they all do. Molded in cylinders of fifteen to forty pounds. Popular in
Sweden since the eighteenth century.
Berkeley
England
Named after its home town in Gloucester, England.
Berliner Kuhkäse
Berlin, Germany
Cow cheese, pet-named turkey cock cheese by Berlin students. Typical German
hand cheese, soft; aromatic with caraway seeds, and that's about the only
difference between it and Alt Kuhkäse, without caraway.
Bernarde, Formagelle Bernarde
Italy
Cow's whole milk, to which about 10% of goat's milk is added for flavor. Cured
for two months.
Berques
France
Made of skim milk.
Berry Rennet see Withania.
Bessay, le
Bourbonnais, France
Soft, mild, and creamy.
Bexhill
England
Cream cheeses, small, flat, round. Excellent munching.
Bierkäse
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 Bierstubes, notably Bayrischer,
Dresdener, and Olmützer. Semisoft; aromatic; sharp. Well imitated in echt
Deutsche American spots such as Milwaukee and Hoboken.
Bifrost
Norway
Goat; white; mildly salt. Imitated in a process spread in 4¼-ounce package.
Binn
Wallis, Switzerland
Exceptionally fine Swiss from the great cheese canton of Wallis.
Bitto
Northern Italy
Hard Emmentaler type made in the Valtellina. It is really two cheeses in one.
When eaten fresh, it is smooth, sapid, big-eyed Swiss. When eaten after two
years of ripening, it is very hard and sharp and has small eyes.
Blanc à la crème see Fromage Blanc.
Blanc see Fromage Blanc I and II.
Bleu
France
Brittle; blue-veined; smooth; biting.
Bleu d'Auvergne or Fromage Bleu
Auvergne, France
Hard; sheep or mixed sheep, goat or cow; from Pontgibaud and Laqueuille
ripening caves. Similar to better-known Cantal of the same province. Akin to
Roquefort and Stilton, and to Bleu de Laqueuille.
Bleu de Bassillac
Limousin, France
Blue mold of Roquefort type that's prime from November to May.
Bleu de Laqueuille
France
Similar to Bleu d'Auvergne, but with a different savor. Named for its originator,
Antoine Roussel-Laqueuille, who first made it a century ago, in 1854.
Bleu de Limousin, Fromage
Lower Limousin
Practically the same as Bleu de Bassillac, from Lower Limousin.
Bleu de Salers
France
A variety of Bleu d'Auvergne from the same province distinguished for its blues
that are green. With the majority, this is at its best only in the winter months,
from November to May.
Bleu, Fromage see Bleu d'Auvergne.
Bleu-Olivet see Olivet.
Blind
The name for cheeses lacking the usual holes of the type they belong to, such as
blind Swiss.
Block Edam
U.S.A.
U.S. imitation of the classical Dutch cheese named after the town of Edam.
Block, Smoked
Austria
The name is self-explanatory and suggests a well-colored meerschaum.
Bloder, or Schlicker Milch
Switzerland
Sour-milker.
Blue Cheddar see Cheshire-Stilton.
Blue, Danish see Danish Blue.
Blue Dorset see Dorset.
Blue, Jura see Jura Bleu and Septmoncel.
Blue, and Blue with Port Links
U.S.A.
One of the modern American process sausages.
Blue, Minnesota see Minnesota.
Blue Moon
U.S.A.
A process product.
Blue Vinny, Blue Vinid, Blue-veined Dorset, or Double Dorset
Dorsetshire, England
A unique Blue that actually isn't green-veined. Farmers make it for private
consumption, because it dries up too easily to market. An epicurean esoteric
match for Truckles No. 1 of Wiltshire. It comes in a flat form, chalk-white,
crumbly and sharply flavored, with a "royal Blue" vein running right through
horizontally. The Vinny mold, from which it was named, is different from all
other cheese molds and has a different action.
Bocconi Geganti
Italy
Sharp and smoky specialty.
Bocconi Provoloni see Provolone.
Boîte see Fromage de Boîte.
Bombay
India
Hard; goat; dry; sharp. Good to crunch with a Bombay Duck in place of a
cracker.
Bondes see Bondon de Neufchâtel.
Bondon de Neufchâtel, or Bondes
Normandy, France
Nicknamed Bonde à tout bien, from resemblance to the bung in a barrel of
Neuchâtel wine. Soft, small loaf rolls, fresh and mild. Similar to Gournay, but
sweeter because of 2% added sugar.
Bondon de Rouen
France
A fresh Neufchâtel, similar to Petit Suisse, but slightly salted, to last up to ten
days.
Bondost
Sweden
When caraway seed is added this is called Kommenost, spelled Kuminost in
Norway.
Bond Ost
U.S.A.
Imitation of Scandinavian cheese, with small production in Wisconsin.
Bon Larron
France
Romantically named "the penitent thief."
Borden's
U.S.A.
A full line of processed and naturals, of which Liederkranz is the leader.
Borelli
Italy
A small water-buffalo cheese.
Bossons Maceres
Provence, France
A winter product, December, January, February and March only.
Boudanne
France
Whole or skimmed cow's milk, ripens in two to three months.
Boudes, Boudon
Normandy, France
Soft, fresh, smooth, creamy, mild child of the Neufchâtel family.
Bougon Lamothe see Lamothe.
Bouillé, la
Normandy France
One of this most prolific province's thirty different notables. In season October
to May.
Boule de Lille
France
Name given to Belgian Oude Kaas by the French who enjoy it.
Boulette d'Avesnes, or Boulette de Cambrai
Flanders, France
Made from November to May, eaten all year.
Bourgain
France
Type of fresh Neufchâtel made in France. Perishable and consumed locally.
Bourgognes see Petits Bourgognes.
Box
Württemberg, Germany
Similar to U.S. Brick. It comes in two styles; firm, and soft:
I. Also known as Schachtelkäse, Boxed Cheese; and Hohenheim, where it is
made. A rather unimportant variety. Made in a copper kettle, with partially skim
milk, colored with saffron and spiked with caraway, a handful to every two
hundred pounds. Salted and ripened for three months and shipped in wooden
boxes.
II. Also known by names of localities where made: Hohenburg, Mondess and
Weihenstephan. Made of whole milk. Mild but piquant.
Bra No. I
Piedmont, Italy
Hard, round form, twelve inches in diameter, three inches high, weight twelve
pounds. A somewhat romantic cheese, made by nomads who wander with their
herds from pasture to pasture in the region of Bra.
Bra No. II
Turin and Cuneo, Italy
Soft, creamy, small, round and mild although cured in brine.
Brand or Brandkäse
Germany
Soft, sour-milk hand cheese, weighing one-third of a pound. The curd is cooked
at a high temperature, then salted and set to ferment for a day. Butter is then
mixed into it before pressing into small bricks. After drying it is put in used beer
kegs to ripen and is frequently moistened with beer while curing.
Brandy see Caledonian, Cream.
Branja de Brailia
Rumania
Hard; sheep; extra salty because always kept in brine.
Branja de Cosulet
Rumania
Described by Richard Wyndham in Wine and Food (Winter, 1937): A creamy
sheep's cheese which is encased in pine bark. My only criticism of this most
excellent cheese is that the center must always remain a gastronomical second
best. It is no more interesting than a good English Cheddar, while the outer crust
has a scented, resinous flavor which must be unique among cheeses.
Bratkäse
Switzerland
Strong; specially made to roast in slices over coal. Fine, grilled on toast.
Breakfast, Frühstück, Lunch, Delikat, and other names
Germany
Soft and delicate, but with a strong tang. Small round, for spreading. Lauterbach
is a well-known breakfast cheese in Germany, while in Switzerland Emmentaler
is eaten at all three meals.
Breakstone
U.S.A.
Like Borden and other leading American cheesemongers and manufacturers,
Breakstone offer a full line, of which their cream cheese is an American product
to be proud of.
Brésegaut
Savoy, France
Soft, white.
Breslau
Germany
A proud Prussian dessert cheese.
Bressans see les Petits.
Bresse
France
Lightly cooked.
Bretagne see Montauban.
Brevine
Switzerland
Emmentaler type.
Briançon see Alpin.
Brick see Chapter 4.
Brickbat
Wiltshire, England
A traditional Wiltshire product since early in the eighteenth century. Made with
fresh milk and some cream, to ripen for one year before "it's fit to eat." The
French call it Briqueton.
Bricotta
Corsica
Semisoft, sour sheep, sometimes mixed with sugar and rum and made into small
luscious cakes.
Brie see Chapter 3; also see Cendré and Coulommiers.
Brie Façon
France
The name of imitation Brie or Brie type made in all parts of France. Often it is
dry, chalky, and far inferior to the finest Brie véritable that is still made best in
its original home, formerly called La Brie, now Seine et Marne, or Ile-de-France.
see Nivernais Decize, Le Mont d'Or, and Ile-de-France.
Brie de Meaux
France
This genuine Brie from the Meaux region has an excellent reputation for high
quality. It is made only from November to May.
Brie de Melun
France
This Brie véritable is made not only in the seasonal months, from November to
May, but practically all the year around. It is not always prime. Summer Brie,
called Maigre, is notably poor and thin. Spring Brie is merely Migras, half-fat, as
against the fat autumn Gras that ripens until May.
Brillat-Savarin
Normandy, France
Soft, and available all year. Although the author of Physiologie du Goût was not
noted as a caseophile and wrote little on the subject beyond Le Fondue (see
Chapter 6), this savory Normandy produce is named in his everlasting praise.
Brina Dubreala
Rumania
Semisoft, sheep, done in brine.
Brindza
U.S.A.
Our imitation of this creamy sort of fresh, white Roquefort is as popular in
foreign colonies in America as back in its Hungarian and Greek homelands. On
New York's East Side several stores advertise "Brindza fresh daily," with an
extra "d" crowded into the original Brinza.
Brine see Italian Bra, Caucasian Ekiwani, Brina Dubreala, Briney.
Briney, or Brined
Syria
Semisoft, salty, sharp. So-called from being processed in brine. Turkish Tullum
Penney is of the same salt-soaked type.
Brinza, or Brinsen
Hungary, Rumania, Carpathian Mountains
Goes by many local names: Altsohl, Klencz, Landoch, Liptauer, Neusohl,
Siebenburgen and Zips. Soft, sheep milk or sheep and goat; crumbly, sharp and
biting, but creamy. Made in small lots and cured in a tub with beech shavings.
Ftinoporino is its opposite number in Macedonia.
Brioler see Westphalia.
Briquebec see Providence
Briqueton
England
The French name for English Wiltshire Brickbat, one of the very few cheeses
imported into France. Known in France in the eighteenth century, it may have
influenced the making of Trappist Port-Salut at the Bricquebec Monastery in
Manche.
Brittle see Greek Cashera, Italian Ricotta, Turkish Rarush Durmar, and U.S.
Hopi.
Brizecon
Savoy, France
Imitation Reblochon made in the same Savoy province.
Broccio, or le Brocconis
Corsica, France
Soft, sour sheep milk or goat, like Bricotta and a first cousin to Italian Chiavari.
Cream white, slightly salty; eaten fresh in Paris, where it is as popular as on its
home island. Sometimes salted and half-dried, or made into little cakes with rum
and sugar. Made and eaten all year.
Broodkaas
Holland
Hard, flat, nutty.
Brousses de la Vézubie, les
Nice, France
Small; sheep; long narrow bar shape, served either with powdered sugar or salt,
pepper and chopped chives. Made in Vézubie.
Brussels or Bruxelles
Belgium
Soft, washed skim milk, fermented, semisharp, from Louvain and Hal districts.
Budapest
Hungary
Soft, fresh, creamy and mellow, a favorite at home in Budapest and abroad in
Vienna.
Buderich
Germany
A specialty in Dusseldorf.
Bulle
Switzerland
A Swiss-Gruyère.
Bundost
Sweden
Semihard; mellow; tangy.
Burgundy
France
Named after the province, not the wine, but they go wonderfully together.
Bushman
Australia
Semihard; yellow; tangy.
Butter and Cheese see Chapter 8.
"Butter," Serbian see Kajmar.
Buttermilk
U.S. & Europe
Resembles cottage cheese, but of finer grain.

Cabeçou, le
Auvergne, France
Small; goat; from Maurs.
Cabrillon
Auvergne, France
So much like the Cabreçon they might be called sister nannies under the rind.
Cachet d'Entrechaux, le, or Fromage Fort du Ventoux
Provence Mountains, France
Semihard; sheep; mixed with brandy, dry white wine and sundry seasonings.
Well marinated and extremely strong. Season May to November.
Caciocavallo
Italy
"Horse Cheese." The ubiquitous cheese of classical greats, imitated all around
the world and back to Italy again. See Chapter 3.
Caciocavallo Siciliano
Sicily, also in U.S.A.
Essentially a pressed Provolone. Usually from cow's whole milk, but sometimes
from goat's milk or a mixture of the two. Weight between 17½ and 26 pounds.
Used for both table cheese and grating.
Cacio Fiore, or Caciotta
Italy
Soft as butter; sheep; in four-pound square frames; sweetish; eaten fresh.
Cacio Pecorino Romano see Pecorino.
Cacio Romano see Chiavari.
Caerphilly
Wales and England—Devon, Dorset, Somerset & Wilshire
Semihard; whole fresh milk; takes three weeks to ripen. Also sold "green,"
young and innocent, at the age of ten to eleven days when weighing about that
many pounds. Since it has little keeping qualities it should be eaten quickly.
Welsh miners eat a lot of it, think it specially suited to their needs, because it is
easily digested and does not produce so much heat in the body as long-keeping
cheeses.
Caillebottes (Curds)
France—Anjou, Poitou, Saintonge & Vendée
Soft, creamy, sweetened fresh or sour milk clabbered with chardonnette, wild
artichoke seed, over slow fire. Cut in lozenges and served cold not two hours
after cooking. Smooth, mellow and aromatic. A high type of this unusual cheese
is Jonchée (see). Other cheeses are made with vegetable rennet, some from
similar thistle or cardoon juice, especially in Portugal.
Caille de Poitiers see Petits pots.
Caille de Habas
Gascony, France
Clabbered or clotted sheep milk.
Cajassou
Périgord, France
A notable goat cheese made in Cubjac.
Calabrian
Italy
The Calabrians make good sheep cheese, such as this and Caciocavallo.
Calcagno
Sicily
Hard; ewe's milk. Suitable for grating.
Caledonian Cream
Scotland
More of a dessert than a true cheese. We read in Scotland's Inner Man: "A sort of
fresh cream cheese, flavored with chopped orange marmalade, sugar brandy and
lemon juice. It is whisked for about half an hour. Otherwise, if put into a freezer,
it would be good ice-pudding."
Calvados
France
Medium-hard; tangy. Perfect with Calvados applejack from the same province.
Calvenzano
Italy
Similar to Gorgonzola, made in Bergamo.
Cambrai see Boulette.
Cambridge, or York
England
Soft; fresh; creamy; tangy. The curd is quickly made in one hour and dipped into
molds without cutting to ripen for eating in thirty hours.
Camembert see Chapter 3.
"Camembert"
Germany, U.S. & 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 véritable of
Normandy.
Camosun
U.S.A.
Semisoft; open-textured, resembling Monterey. Drained curd is pressed in hoops,
cheese is salted in brine for thirty hours, then coated with paraffin and cured for
one to three months in humid room at 50° to 60° F.
Canadian Club
see Cheddar Club.
Cancoillotte, Cancaillotte, Canquoillotte, Quincoillotte, Cancoiade,
Fromagère, Tempête and "Purée" de fromage tres fort
Franche-Comté, France
Soft; sour milk; sharp and aromatic; with added eggs and butter and sometimes
brandy or dry white wine. Sold in attractive small molds and pots. Other sharp
seasonings besides the brandy or wine make this one of the strongest of French
strong cheeses, similar to Fromage Fort.
Canestrato
Sicily, Italy
Hard; mixed goat and sheep; yellow and strong. 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 settlers.
Cantal, Fromage de Cantal, Auvergne or Auvergne Bleu; also Fourme and
La Tome.
Auvergne, France
Semihard; smooth; mellow; a kind of Cheddar, lightly colored lemon; yellow;
strong, sharp taste but hardly any smell. Forty to a hundred-twenty pound
cylinders. The rich milk from highland pastures is more or less skimmed and,
being a very old variety, it is still made most primitively. Cured six weeks or six
months, and when very old it's very hard and very sharp. A Cantal type is
Laguiole or Guiole.
Capitanata
Italy
Sheep.
Caprian
Capri, Italy
Made from milk of goats that still overrun the original Goat Island, and tangy as
a buck.
Caprino (Little Goat)
Argentina
Semihard; goat; sharp; table cheese.
Caraway Loaf
U.S.A.
This is just one imitation of dozens of German caraway-seeded cheeses that
roam the world. In Germany there is not only Kümmel loaf cheese but a loaf of
caraway-seeded bread to go with it. Milwaukee has long made a good
Kümmelkäse or hand cheese and it would take more than the fingers on both
hands to enumerate all of the European originals, from Dutch Komynkaas
through Danish King Christian IX and Norwegian Kuminost, Italian Freisa,
Pomeranian Rinnen and Belgian Leyden, to Pennsylvania Pot.
Cardiga, Queijo da
Portugal
Hard; sheep; oily; mild flavor. Named from cardo, cardoon in English, a kind of
thistle used as a vegetable rennet in making several other cheeses, such as
French Caillebottes curdled with chardonnette, wild artichoke seed. Only
classical Greek sheep cheeses like Casera can compare with the superb ones
from the Portuguese mountain districts. They are lusciously oily, but never
rancidly so.
Carlsbad
Bohemia
Semihard; sheep; white; slightly salted; expensive.
Carré Affiné
France
Soft, delicate, in small square forms; similar to Petit Carré and Ancien Impérial
(see).
Carré de l'Est
France
Similar to Camembert, and imitated in the U.S.A.
Cascaval Penir
Turkey
Cacciocavallo imitation consumed at home.
Caseralla
Greece
Semisoft; sheep; mellow; creamy.
Casere
Greece
Hard; sheep; brittle; gray and greasy. But wonderful! Sour-sweet tongue tickle.
This classical though greasy Grecian is imitated with goat milk instead of sheep
in Southern California.
Cashera
Armenia and Greece
Hard; goat or cow's milk; brittle; sharp; nutty. Similar to Casere and high in
quality.
Cashera
Turkey
Semihard; sheep.
Casher Penner see Kasher.
Cashkavallo
Syria
Mellow but sharp imitation of the ubiquitous Italian Cacciocavallo.
Casigiolu, Panedda, Pera di vacca
Sardinia
Plastic-curd cheese, made by the Caciocavallo method.
Caskcaval or Kaschcavallo see Feta.
Caspian
Caucasus
Semihard. Sheep or cow, milked directly into cone-shaped cloth bag to speed the
making. Tastes tangy, sharp and biting.
Cassaro
Italy
Locally consumed, seldom exported.
Castelmagno
Italy
Blue-mold, Gorgonzola type.
Castelo Branco, White Castle
Portugal
Semisoft; goat or goat and sheep; fermented. Similar to Serra da Estrella (see).
Castillon, or Fromage de Gascony
France
Fresh cream cheese.
Castle, Schlosskäse
North Austria
Limburger type.
Catanzaro
Italy
Consumed locally, seldom exported.
Cat's Head see Katzenkopf.
Celery
Norway
Flavored mildly with celery seeds, instead of the usual caraway.
Cendrée, la
France—Orléanais, Blois & Aube
Hard; sheep; round and flat. Other Cendrées are Champenois or Ricey, Brie,
d'Aizy and Olivet
Cendré d'Aizy
Burgundy, France
Available all year. See la Cendrée.
Cendré de la Brie
Ile-de-France, France
Fall and winter Brie cured under the ashes, season September to May.
Cendré Champenois or Cendré des Riceys
Aube & Marne, France
Made and eaten from September to June, and ripened under the ashes.
Cendré Olivet see Olivet.
Cenis see Mont Cenis.
Certoso Stracchino
Italy, near Milan
A variety of Stracchino named after the Carthusian friars who have made it for
donkey's years. It is milder and softer and creamier than the Taleggio because it's
made of cow instead of goat milk, but it has less distinction for the same reason.
Ceva
Italy
Soft veteran of Roman times named from its town near Turin.
Chabichou
Poitou, France
Soft; goat; fresh; sweet and tasty. A vintage cheese of the months from April to
December, since such cheeses don't last long enough to be vintaged like wine by
the year.
Chaingy
Orléans, France
Season September to June.
Cham
Switzerland
One of those eminent Emmentalers from Cham, the home town of Mister Pfister
(see Pfister).
Chamois milk
Aristotle said that the most savorous cheese came from the chamois. This small
goatlike antelope feeds on wild mountain herbs not available to lumbering cows,
less agile sheep or domesticated mountain goats, so it gives, in small quantity
but high quality, the richest, most flavorsome of milk.
Champenois or Fromage des Riceys
Aube & Marne, France
Season from September to June. The same as Cendré Champenois and des
Riceys.
Champoléon de Queyras
Hautes-Alpes, France.
Hard; skim-milker.
Chantelle
U.S.A.
Natural Port du Salut type described as "zesty" by some of the best purveyors of
domestic cheeses. It has a sharp taste and little odor, perhaps to fill the demand
for a "married man's Limburger."
Chantilly see Hablé.
Chaource
Champagne, France
Soft, nice to nibble with the bottled product of this same high-living Champagne
Province. A kind of Camembert.
Chapelle
France
Soft.
Charmey Fine
Switzerland
Gruyère type.
Chaschol, or Chaschosis
Canton of Grisons, Switzerland
Hard; skim; small wheels, eighteen to twenty-two inches in diameter by three to
four inches high, weight twenty-two to forty pounds.
Chasteaux see Petits Fromages.
Chateauroux see Fromage de Chèvre.
Chaumont
Champagne, France
Season November to May.
Chavignol see Crottin.
Chechaluk
Armenia
Soft; pot; flaky; creamy.
Cheddar see Chapter 3.
Cheese bread
Russia and U.S.A.
For centuries Russia has excelled in making a salubrious cheese bread called
Notruschki and the cheese that flavors it is Tworog. (See both.) Only recently
Schrafft's in New York put out a yellow, soft and toothsome cheese bread that
has become very popular for toasting. It takes heat to bring out its full cheesy
savor. Good when overlaid with cheese butter of contrasting piquance, say one
mixed with Sapsago.
Cheese butter
Equal parts of creamed butter and finely grated or soft cheese and mixtures
thereof. The imported but still cheap green Sapsago is not to be forgotten when
mixing your own cheese butter.
Cheese food
U.S.A.
"Any mixtures of various lots of cheese and other solids derived from milk with
emulsifying agents, coloring matter, seasonings, condiments, relishes and water,
heated or not, into a homogeneous mass." (A long and kind word for a homely,
tasteless, heterogeneous mess.) From an advertisement
Cheese hoppers see Hoppers.
Cheese mites see Mites.
Cheshire and Cheshire imitations see with Cheddar in Chapter 3.
Cheshire-Stilton
England
In making this combination of Cheshire and Stilton, 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 well. The
result is the Cheshire in size and shape and general characteristics but with the
blue veins of Stilton, making it really a Blue Cheddar. Another combination is
Yorkshire-Stilton, and quite as distinguished.
Chester
England
Another name for Cheshire, used in France where formerly some was imported
to make the visiting Britishers feel at home.
Chevalier
France
Curds sweetened with sugar.
Chevèlle
U.S.A.
A processed Wisconsin.
Chèvre see Fromages.
Chèvre de Chateauroux see Fromages.
Chèvre petit see Petìts Fromages.
Chèvre, Tome de see Tome.
Chevretin
Savoy, France
Goat; small and square. Named after the mammy nanny, as so many are.
Chevrets, Ponta & St. Rémy
Bresse & Franche-Comté, France
Dry and semi-dry; crumbly; goat; small squares; lightly salted. Season
December to April. Such small goat cheeses are named in the plural in France.
Chevretons du Beaujolais à la crème, les
Lyonnais, France
Small goat-milkers served with cream. This is a fair sample of the railroad
names some French cheeses stagger under.
Chevrotins
Savoy, France
Soft, dried goat milk; white; small; tangy and semi-tangy. Made and eaten from
March to December.
Chhana
Asia
All we know is that this is made of the whole milk of cows, soured, and it is not
as unusual as the double "h" in its name.
Chiavari
Italy
There are two different kinds named for the Chiavari region, and both are hard:
I. Sour cow's milk, also known as Cacio Romano.
II. Sweet whole milker, similar to Corsican Broccio. Chiavari, the
historic little port between Genoa and Pisa, is more noted as the
birthplace of the barbaric "chivaree" razzing of newlyweds with
 its raucous serenade of dishpans, sour-note bugling and such.
Chives cream cheese
Of the world's many fine fresh cheeses further freshened with chives, there's
Belgian Hervé and French Claqueret (with onion added). (See both.) For our
taste it's best when the chives are added at home, as it's done in Germany, in
person at the table or just before.
Christalinna
Canton Graubünden, Switzerland
Hard; smooth; sharp; tangy.
Christian IX
Denmark
A distinguished spiced cheese.
Ciclo
Italy
Soft, small cream cheese.
Cierp de Luchon
France
Made from November to May in the Comté de Foix, where it has the distinction
of being the only local product worth listing with France's three hundred
notables.
Citeaux
Burgundy, France
Trappist Port-Salut.
Clabber cheese
England
Simply cottage cheese left in a cool place until it grows soft and automatically
changes its name from cottage to clabber.
Clairvaux
France
Formerly made in a Benedictine monastery of that name.
Claqueret, le
Lyonnais, France
Fresh cream whipped with chives, chopped fine with onions. See Chives.
Clérimbert see Alpin.
Cleves
France
French imitation of the German imitation of a Holland-Dutch original.
Cloves see Nagelkäse.
Club, Potted Club, Snappy, Cold-pack and Comminuted cheese
U.S.A. and Canada
Probably McLaren's Imperial Club in pots was first to be called club, but others
credit club to the U.S. In any case McLaren's was bought by an American
company and is now all-American.
Today there are many clubs that may sound swanky but taste very ordinary, if at
all. They are made of finely ground aged, sharp Cheddar mixed with
condiments, liquors, olives, pimientos, etc., and mostly carry come-on names to
make the customers think they are getting something from Olde England or
some aristocratic private club. All are described as "tangy."
Originally butter went into the better clubs which were sold in small porcelain
jars, but in these process days they are wrapped in smaller tin foil and wax-paper
packets and called "snappy."
Cocktail Cheeses
Recommended from stock by Phil Alpert's "Cheeses of all Nations" stores:
Argentine aged Gruyère
Canadian d'Oka
French Bleu
Brie
Camembert
Fontainebleu
Pont l'Evêque
Port du Salut
Roblochon
Roquefort
Grecian Feta
Hungarian Brinza
Polish Warshawski Syr
Rumanian Kaskaval
Swiss Schweizerkäse
American Cheddar in brandy
Hopi Indian
Coeur à la Crème
Burgundy, France
This becomes Fromage à la Crème II (see) when served with sugar, and it is also
called a heart of cream after being molded into that romantic shape in a wicker
or willow-twig basket.
Coeurs d'Arras
Artois, France
These hearts of Arras are soft, smooth, mellow, caressingly rich with the cream
of Arras.
Coffee-flavored cheese
Just as the Dutch captivated coffee lovers all over the world with their coffee-
flavored candies, Haagische Hopjes, so the French with Jonchée cheese and
Italians with Ricotta satisfy the universal craving by putting coffee in for flavor.
Coimbra
Portugal
Goat or cow; semihard; firm; round; salty; sharp. Not only one of those college-
educated cheeses but a postgraduate one, bearing the honored name of Portugal's
ancient academic center.
Colby
U.S.A.
Similar to Cheddar, but of softer body and more open texture. Contains more
moisture, and doesn't keep as well as Cheddar.
College-educated
Besides Coimbra several countries have cheeses brought out by their colleges.
Even Brazil has one in Minas Geraes and Transylvania another called Kolos-
Monostor, while our agricultural colleges in every big cheese state from
California through Ames in Iowa, Madison in Wisconsin, all across the continent
to Cornell in New York, vie with one another in turning out diploma-ed
American Cheddars and such of high degree. 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 Emmentaler.
Colwick see Slipcote.
Combe-air
France
Small; similar to Italian Stracchino in everything but size.
Commission
Holland
Hard; ball-shaped like Edam and resembling it except being darker in color and
packed in a ball weighing about twice as much, around eight pounds. It is made
in the province of North Holland and in Friesland. It is often preferred to Edam
for size and nutty flavor.
Compiègne
France
Soft
Comté see Gruyère.
Conches
France
Emmentaler type.
Condrieu, Rigotte de la
Rhone Valley below Lyons, France
Semihard; goat; small; smooth; creamy; mellow; tasty. A cheese of cheeses for
epicures, only made from May to November when pasturage is rich.
Confits au Marc de Bourgogne see Epoisses.
Confits au Vin Blanc see Epoisses.
Cooked, or Pennsylvania pot
U.S.A.
Named from cooking sour clabbered curd to the melting point. When cool it is
allowed to stand three or four days until it is colored through. Then it is cooked
again with salt, milk, and usually caraway. It is stirred until it's as thick as
molasses and strings from a spoon. It is then put into pots or molds, whose shape
it retains when turned out.
All cooked cheese is apt to be tasteless unless some of the milk flavor cooked
out is put back in, as wheat germ is now returned to white bread. Almost every
country has a cooked cheese all its own, with or without caraway, such as the
following:
Belgium—Kochtounkäse
Germany—Kochkäse, Topfen
Luxembourg—Kochenkäse
France—Fromage Ouit & Le P'Teux
Sardinia—Pannedas, Freisa
Coon see Chapter 4.
Cornhusker
U.S.A.
A Nebraska product similar to Cheddar and Colby, but with softer body and
more moisture.
Cornimont
Vosges, France
A splendid French version of Alsatian Münster spiked with caraway, in flattish
cylinders with mahogany-red coating. It is similar to Géromé and the harvest
cheese of Gérardmer in the same lush Vosges Valley.
Corse, Roquefort de
Corsica, France
Corsican imitation of the real Roquefort, and not nearly so good, of course.
Cossack
Caucasus
Cow or sheep. There are two varieties: I. Soft, cured in brine and still soft and
mild after two months in
the salt bath.
II. Semihard and very sharp after aging in brine for a year or more.
Cotherstone
Yorkshire, England
Also known as Yorkshire-Stilton, and Wensleydale No. I. (See both.)
Cotrone, Cotronese see Pecorino.
Cotta see Pasta.
Cottage cheese
Made in all countries where any sort of milk is obtainable. In America it's also
called pot, Dutch, and smearcase. The English, who like playful names for
homely dishes, call cottage cheese smearcase from the German Schmierkäse. It
is also called Glumse in Deutschland, and, together with cream, formed the basis
of all of our fine Pennsylvania Dutch cuisine.
Cottenham or Double Cottenham
English Midlands
Semihard; double cream; blue mold. Similar to Stilton but creamier and richer,
and made in flatter and broader forms.
Cottslowe
Cotswold, England
A brand of cream cheese named for its home in Cotswold, Gloucester. Although
soft, it tastes like hard Cheddar.
Coulommiers Frais, or Petit-Moule
Ile-de-France, France
Fresh cream similar to Petit Suisse. (See.)
Coulommiers, le, or Brie de Coulommiers
France
Also called Petit-moule, from its small form. This genuine Brie is a pocket
edition, no larger than a Camembert, standing only one inch high and measuring
five or six inches across. It is made near Paris and is a great favorite from the
autumn and winter months, when it is made, on until May. The making starts in
October, a month earlier than most Brie, and it is off the market by July, so it's
seldom tasted by the avalanche of American summer tourists.
Cow cheese
Sounds redundant, and is used mostly in Germany, where an identifying word is
added, such as Berliner Kuhkäse and Alt Kuhkäse: old cow cheese.
Cream cheese
International
England, France and America go for it heavily. English cream begins with
Devonshire, the world-famous, 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 world. It is also drained on straw mats and formed
into fresh hardened cheeses in small molds. (See Devonshire cream.) Among
regional specialties are the following, named from their place of origin or
commercial brands:
Cambridge
Cottslowe
Cornwall
Farm Vale
Guilford
Homer's
"Italian"
Lincoln
New Forest
Rush (from being made on rush or straw mats—see Rush)
St. Ivel (distinguished for being made with acidophilus bacteria)
Scotch Caledonian
Slipcote (famous in the eighteenth century)
Victoria
York
Crème Chantilly see Hablé.
Crème de Gien see Fromage.
Crème de Gruyère
Franche-Comté France
Soft Gruyère cream cheese, arrives in America in perfect condition in tin foil
packets. Expensive but worth it.
Crème des Vosges
Alsace, France
Soft cream. Season October to April.
Crème Double see Double-Crème.
Crème, Fromage à la see Fromage.
Crème, Fromage Blanc à la see Fromage Blanc.
Crème St Gervais see Pots de Crème St Gervais.
Crèmet Nantais
Lower Loire, France
Soft fresh cream of Nantes.
Crèmets, les
Anjou, France
A fresh cream equal to English Devonshire, served more as a dessert than a
dessert cheese. The cream is whipped stiff with egg whites, drained and eaten
with more fresh cream, sprinkled with vanilla and sugar.
Cremini
Italy
Soft, small cream cheese from Cremona, the violin town. And by the way, art-
loving Italians make ornamental cheeses in the form of musical instruments,
statues, still life groups and everything.
Creole
Louisiana, U.S.A.
Soft, rich, unripened cottage cheese type, made by mixing cottage-type curd and
rich cream.
Crescenza, Carsenza, Stracchino Crescenza, Crescenza Lombardi
Lombardy, Italy
Uncooked; soft; creamy; mildly sweet; fast-ripening; yellowish; whole milk.
Made from September to April.
Creuse
Creuse, France
A two-in-one farm cheese of skimmed milk, resulting from two different ways of
ripening, after the cheese has been removed from perforated earthen molds seven
inches in diameter and five or six inches high, where it has drained for several
days:
I. It is salted and turned frequently until very dry and hard.
II. It is ripened by placing in tightly closed mold, lined with straw.
This softens, flavors, and turns it golden-yellow. (See Hay
or Fromage de Foin.)
Creusois, or Guéret
Limousin, France
Season, October to June.
Croissant Demi-sel
France
Soft, double cream, semisalty. All year.
Crottin de Chavignol
Berry, France
Semihard; goat's milk; small; lightly salted; mellow. In season April to
December. The name is not exactly complimentary.
Crowdie, or Cruddy butter
Scotland
Named from the combination of fresh sweet milk curds pressed together with
fresh butter. A popular breakfast food in Inverness and the Ross Shires. When
kept for months it develops a high flavor. A similar curd and butter is made by
Arabs and stored in vats, the same as in India, the land of ghee, where there's no
refrigeration.
Crying Kebbuck
F. Marion MacNeill, 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-in.
Cuajada see Venezuela.
Cubjac see Cajassou.
Cuit see Fromage Cuit.
Cumin, Münster au see Münster.
Cup see Koppen.
Curd see Granular curd, Sweet curd and York curd.
Curds and butter
Arabia
Fresh sweet milk curd and fresh butter are pressed together as in making
Crowdie or Cruddy butter in Scotland. The Arabs put this strong mixture away
in vats to get it even stronger than East Indian ghee.
Curé, Fromage de see Nantais.

Daisies, fresh
A popular type and packaging of mild Cheddar, originally English. Known as an
"all-around cheese," to eat raw, cook, let ripen, and use for seasoning.
Dalmatian
Austria
Hard ewe's-milker.
Dambo
Denmark
Semihard and nutty.
Damen, or Glory of the Mountains (Gloires des Montagnes)
Hungary
Soft, uncured, mild ladies' cheese, as its name asserts. Popular Alpine snack in
Viennese cafés with coffee gossip in the afternoon.
Danish Blue
Denmark
Semihard, rich, blue-veined, piquant, delicate, excellent imitation of Roquefort.
Sometimes called "Danish Roquefort," and because it is exported around the
world it is Denmark's best-known cheese. Although it sells for 20% to 30% less
than the international triumvirate of Blues, Roquefort, Stilton and Gorgonzola, it
rivals them and definitely leads lesser Blues.
Danish Export
Denmark
Skim milk and buttermilk. Round and flat, mild and mellow. A fine cheese, as
many Danish exports are.
Dansk Schweizerost
Denmark
Danish Swiss cheese, imitation Emmentaler, but with small holes. Nutty, sweet
dessert or "picnic cheese," as Swiss is often called.
Danzig
Poland
A pleasant cheese to accompany a glass of the great liqueur, Goldwasser, Eau de
Vie de Danzig, from the same celebrated city.
Darling
U.S.A.
One of the finest Vermont Cheddars, handled for years by one of America's
finest fancy food suppliers, S.S. Pierce of Boston.
Dauphin
Flanders, France
Season, November to May.
d'Aurigny, Fromage see Alderney.
Daventry
England
A Stilton type, white, small, round, flat and very rich, with "blue" veins of a
darker green.
Decize
Nivernaise, France
In season all year. Soft, creamy, mellow, resembles Brie.
de Foin, Fromage see Hay.
de Fontine
Spain
Crumbly, sharp, nutty.
de Gascony, Fromage see Castillon.
de Gérardmer see Récollet.
Delft
Holland
About the same as Leyden. (See.)
Délicieux
The brand name of a truly delicious Brie.
Delikat
U.S.A.
A mellow breakfast spread, on the style of the German Frühstück original. (See.)
de Lile, Boule
French name for Belgian Oude Kaas.
Demi-Étuve
Half-size Étuve. (See.)
Demi Petit Suisse
The name for an extra small Petit Suisse to distinguish it from the Gros.
Demi-Sel
Normandy, France
Soft, whole, creamy, lightly salted, resembles Gournay but slightly saltier; also
like U.S. cream cheese, but softer and creamier.
Demi-Sel, Croissant see Croissant Demi-Sel.
Derby, or Derbyshire
England
Hard; shape like Austrian Nagelkassa and the size of Cheshire though sometimes
smaller. Dry, large, flat, round, flaky, sharp and tangy. A factory cheese said to
be identical with Double Gloucester and similar to Warwickshire, Wiltshire and
Leicester. The experts pronounce it "a somewhat inferior Cheshire, but deficient
in its quality and the flavor of Cheddar." So it's unlikely to win in any cheese
derby in spite of its name.
Devonshire cream and cheese
England
Devonshire cream is world famous for its thickness and richness. Superb with
wild strawberries; almost a cream cheese by itself. Devonshire cream is made
into a luscious cheese ripened on straw, which gives it a special flavor, such as
that of French Foin or Hay cheese.
Dolce Verde
Italy
This creamy blue-vein variety is named Sweet Green, because cheesemongers
are color-blind when it comes to the blue-greens and the green-blues.
Domaci Beli Sir
Yugoslavia
"Sir" is not a title but the word for cheese. This is a typical ewe's-milker cured in
a fresh sheep skin.
Domestic Gruyère
U.S.A.
An imitation of a cheese impossible to imitate.
Domestic Swiss
U.S.A
Same as domestic Gruyère, maybe more so, since it is made in ponderous 150-to
200-pound wheels, chiefly in Wisconsin and Ohio. The trouble is there is no
Alpine pasturage and Emmentaler Valley in our country.
Domiati
Egypt
Whole or partly skimmed cow's or buffalo's milk. Soft; white; no openings; mild
and salty when fresh and cleanly acid when cured. It's called "a pickled cheese"
and is very popular in the Near East.
Dorset, Double Dorset, Blue Dorset, or Blue Vinny
England
Blue mold type from Dorsetshire; crumbly, sharp; made in flat forms. "Its
manufacture has been traced back 150 years in the family of F.E. Dare, who says
that in all probability it was made longer ago than that." (See Blue Vinny.)
Dotter
Nürnberg, Germany
An entirely original cheese perfected by G. Leuchs in Nürnberg. He enriched
skim milk with yolk of eggs and made the cheese in the usual way. When well
ripened it is splendid.
Doubles
The English name cheese made of whole milk "double," such as Double
Cottenham, Double Dorset, Double Gloucester. "Singles" are cheeses from
which some of the cream has been removed.
Double-cream
England
Similar to Wensleydale.
Double-crème
France
There are several of this name, made in the summer when milk is richest in
cream. The full name is Fromage à la Double-crème, and Pommel is one well
known. They are made throughout France in season and are much in demand.
Dresdener Bierkäse
Germany
A celebrated hand cheese made in Dresden. The typical soft, skim milker, strong
with caraway and drunk dissolved in beer, as well as merely eaten.
Drinking cheeses
Not only Dresdener, 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 noses. This peps up the drinks in somewhat the same
way as ale and beer are laced with pepper sauce in some parts.
Dry
Germany
From the drinking cheese just above to dry cheese is quite a leap. "This cheese,
known as Sperrkäse and Trockenkäse, is made in the small dairies of the eastern
part of the Bavarian Alps and in the Tyrol. It is an extremely simple product,
made for home consumption and only in the winter season, when the milk
cannot be profitably used for other purposes. As soon as the milk is skimmed it
is put into a large kettle which can be swung over a fire, where it is kept warm
until it is thoroughly thickened from souring. It is then broken up and cooked
quite firm. A small quantity of salt and sometimes some caraway seed are added,
and the curd is put into forms of various sizes. It is then placed in a drying room,
where it becomes very hard, when it is ready for eating." (From U.S. Department
of Agriculture Bulletin No. 608.)
Dubreala see Brina.
Duel
Austria
Soft; skim milk; hand type; two by two by one-inch cube.
Dunlop
Scotland
One of the national cheeses of Scotland, but now far behind Cheddar, which it
resembles, although it is closer in texture and moister. Semihard; white; sharp;
buttery; tangy and rich in flavor. It is one of the "toasting cheeses" resembling
Lancashire, too, in form and weight. Made in Ayr, Lanark and Renfrew and sold
in the markets of Kilmarnock, Kirkcudbright and Wigtown.
Durak
Turkey
Mixed with butter; mellow and smoky. Costs three dollars a pound.
Duralag, or Bgug-Panir
Armenia
Sheep; semisoft to brittle hard; square; sharp but mellow and tangy with herbs.
Sometimes salty from lying in a brine bath from two days to two months.
Durmar, Rarush see Rarush.
Dutch
Holland
Cream cheese of skim milk, very perishable spread.
Dutch cheese
American vernacular for cottage or pot cheese.
Dutch Cream Cheese
England
Made in England although called Dutch. Contains eggs, and is therefore richer
than Dutch cream cheese in Holland itself. In America we call the original
Holland-kind Dutch, cottage, pot, and farmer.
Dutch Mill
U.S.A.
A specialty of Oakland, California.
Dutch Red Balls
English name for Edam.

Echourgnac, Trappe d'

Périgord, France
Trappist monastery Port-Salut made in Limousin.
Edam see Chapter 3.
Egg
Finland
Semihard. One of the few cheeses made by adding eggs to the curds. Others are
Dutch Cream Cheese of England; German Dotter; French Fromage Cuit (cooked
cheese), and Westphalian. Authorities agree that these should be labeled "egg
cheese" so the buyers won't be fooled by their richness. The Finns age their eggs
even as the Chinese ripen their hundred-year-old eggs, by burying them in grain,
as all Scandinavians do, and the Scotch as well, in the oat bin. But none of them
is left a century to ripen, as eggs are said to be in China.
Elbinger, or Elbing
West Prussia
Hard; crumbly; sharp. Made of whole milk except in winter when it is skimmed.
Also known as Werderkäse and Niederungskäse.
Ekiwani
Caucasus
Hard; sheep; white; sharp; salty with some of the brine it's bathed in.
Elisavetpolen, or Eriwani
Caucasus
Hard; sheep; sweetish-sharp and slightly salty when fresh from the brine bath.
Also called Kasach (Cossack), Tali, Kurini and Karab in different locales.
Elmo Table
Italy
Soft, mellow, tasty.
Emiliano
Italy
Hard; flavor varies from mild to sharp. Parmesan type.
Emmentaler
Switzerland
There are so many, 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 variety. (See Chapter 3, also Vacherin Fondu.)
"En enveloppe"
French phrase of packaged cheese, "in the envelope." Similar to English packet
and our process. Raw natural cheese the French refer to frankly as nu, "in the
nude."
Engadine
Graubünden, Switzerland
Semihard; mild; tangy-sweet.
English Dairy
England and U.S.A.
Extra-hard, crumbly and sharp. Resembles Cheddar and has long been imitated
in the States, chiefly as a cooking cheese.
Entrechaux, le Cachat d' see Cachat.
Epoisses, Fromage d'
Côte d'Or, Upper Burgundy, France
Soft, small cylinder with flattened end, about five inches across. The season is
from November to July. Equally proud of their wine and cheese, the
Burgundians marry white wine or marc to d'Epoisses in making confits with that
name.
Erbo
Italy
Similar to Gorgonzola. The Galvani cheesemakers of Italy who put out both Bel
Paese and Taleggio also export Erbo to our shores.
Erce
Languedoc, France
Soft, smooth and sharp. A winter cheese in season only from November to May.
Eriwani see Elisavetpolen.
Ervy
Champagne, France
Soft; yellow rind; smooth; tangy; piquant; seven by two-and-a-half inches,
weight four pounds. Resembles Camembert. A washed cheese, also known as
Fromage de Troyes. In season November to May.
Essex
U.S.A.
Imitation of an extinct or at least dormant English type.
Estrella see Serra da Estrella.
Étuve and Demi-Étuve
Holland
Semihard; smooth; mellow. In full size and demi (half) size. In season all year.
Evarglice
Yugoslavia
Sharp, nutty flavor.
Excelsior
Normandy, France
Season all year.

Factory Cheddar
U.S.A.
Very Old Factory Cheddar is the trade name for well-aged sharp Cheddar. New
Factory is just that—mild, young and tractable—too tractable, in fact.
Farm
France
Known as Ferme; Maigre (thin); Fromage à la Pie (nothing to do with apple pie);
and Mou (weak). About the same as our cottage cheese.
Farmer
U.S.A.
This is curd only and is nowadays mixed with pepper, lachs, nuts, fruits, almost
anything. A very good base for your own fancy spread, or season a slab to fancy
and bake it like a hoe cake, but in the oven.
Farmhouse see Herrgårdsost.
Farm Vale
England
Cream cheese of Somerset wrapped in tin foil and boxed in wedges, eight to a
box.
Fat cheese see Frontage Gras and Maile Pener.
Fenouil see Tome de Savoie.
Ferme see Farm.
Feta see Chapter 3.
Feuille de Dreux
Béarn, France
November to May.
"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 cheese. Such adulteration killed the flavor and
quality, and no doubt some of the customers. Luckily in America we put down
this vicious counterfeiting with pure food laws. But such foreign fats are still
stuffed into the skimmed milk of many foreign cheeses. To take the place of the
natural butterfat the phony fats are whipped in violently and extra rennet is
added to speed up coagulation.
Fin de Siècle
Normandy, France
Although this is an "all year" cheese its name dates it back to the years at the
close of the nineteenth century.
Fiore di Alpe
Italy
Hard; sharp; tangy. Romantically named "Flowers of the Alps."
Fiore Sardo
Italy
Ewe's milk. Hard. Table cheese when immature; a condiment when fully cured.
Flandre, Tuile de
France
A kind of Marolles.
Fleur de Deauville
France
A type of Brie, in season December to May.
Fleur des Alpes see Bel Paese and Millefiori.
Floedeost
Norway
Like Gjedeost, but not so rich because it's made of cow's milk.
Fløtost
Norway
Although the name translates Cream Cheese it is made of boiled whey. Similar
to Mysost, but fatter.
Flower
England
Soft and fragrant with petals of roses, violets, marigolds and such, delicately
mixed in. Since the English are so fond of oriental teas scented with jasmine and
other flowers, perhaps they imported the idea of mixing petals with their cheese,
since there is no oriental cheese for them to import except bean curd.
Fodder cheese
A term for cheese made from fodder in seasons when there is no grass. Good
fresh grass is the essence of all fine cheese, so silo or barn-fed cows can't give
the kind of milk it takes.
Foggiano
Apulia, Italy
A member of the big Pecorino family because it's made of sheep's milk.
Foin, Fromage de see Hay.
Fondu, Vacherin see Vacherin Fondu.
Fontainebleau
France
Named after its own royal commune. Soft; fresh cream; smooth; mellow;
summer variety.
Fontina Val d'Acosta, Italy
Soft; goat; creamy; with a nutty flavor and delightful aroma.
Fontine, de
Franche-Comté, France
A favorite all-year product.
Fontinelli
Italy
Semidry; flaky; nutty; sharp.
Fontini
Parma, Italy
Hard; goat; similar to Swiss, but harder and sharper. From the same region as
Parmesan.
Food cheese
U.S.A.
An unattractive type of processed mixes, presumably with some cheese content
to flavor it.
Forez, also called d'Ambert
France
The process of making this is said to be very crude, and the ripening unusual.
The cheeses are cylindrical, ten inches in diameter and six inches high. They are
ripened by placing them on the floor of the cellar, covering with dirt, and
allowing water to trickle over them. Many are spoiled by the unusual growths of
mold and bacteria. The flavor of the best of these is said to resemble Roquefort.
(From Bulletin No. 608 of the U.S. Department of Agriculture, to which we are
indebted for descriptions of hundreds of varieties in this alphabet.)
Formagelle
Northwest Italy
Soft, ripened specialty put up in half-pound packages.
Formaggi di Pasta Filata
Italy
A group of Italian cheeses made by curdling milk with rennet, warming and
fermenting the curd, heating it until it is plastic, drawing it into ropes and then
kneading and shaping while hot. Provolone, Caciocavallo and Mozzarella are in
this group.
Formaggini, and Formaggini di Lecco
Italy
Several small cheeses answer to this name, of which Lecco is typical. A
Lombardy dessert cheese measuring 1¼ by two inches, weighing two ounces. It
is eaten from the time it is fresh and sweet until it ripens to piquance. Sometimes
made of cow and goat milk mixed, with the addition of oil and vinegar, as well
as salt, pepper, sugar and cinnamon.
Formaggio d'Oro
Northwest Italy
Hard, sharp, mountain-made.
Formaggio Duro (Dry) and Formaggio Tenero see Nostrale.
Fort see Fromage Fort.
Fourme, Cantal, and la Tome
Auvergne, France
This is a big family in the rich cheese province of Auvergne, where many
mountain varieties are baptized after their districts, such as Aubrac, Aurilla,
Grand Murol, Rôche and Salers. (See Fourme d'Ambert and Cantal.)
Fourme de Montebrison
Auvergne, France
This belongs to the Fourme clan and is in season from November to May.
Fourme de Salers see Cantal, which it resembles so closely it is sometimes sold
under that name.
Fresa, or Pannedas
Sardinia, Italy
A soft, mild and sweet cooked cheese.
Fribourg
Italy and Switzerland
Hard; cooked-curd, Swiss type very similar to Spalen. (See)
Frissche Kaas, Fresh cheese
Holland
Dutch generic name for any soft, fresh spring cheese, although some is made in
winter, beginning in November.
Friesian see West Friesian.
Fromage à la Creme
France
I. Sour milk drained and mixed with cream. Eaten with sugar. That of
Gien is a noted produce, and so is d'Isigny.
II. Franche-Comté—fresh sheep milk melted with fresh thick cream,
whipped egg whites and sugar.
III. Morvan—homemade cottage cheese. When milk has soured solid it is
hung in cheesecloth in a cool place to drain, then mixed with a
little fresh milk and served with cream.
IV. When Morvan or other type is put into a heart-shaped wicker basket
for a mold, and marketed in that, it becomes Coeur à la Crème,
heart of cream, to be eaten with sugar.
Fromage à la Pie see Fromage Blanc just below, and Farm
Fromage Bavarois à la Vanille
France
Dessert cheese sweetened and flavored with vanilla and named after Bavaria
where it probably originated.
Fromage Blanc
France
Soft cream or cottage cheese, called à la Pie, too, suggesting pie à la mode; also
Farm from the place it's made. Usually eaten with salt and pepper, in summer
only. It is the ascetic version of Fromage à la Crème, usually eaten with salt and
pepper and without cream or sugar, except in the Province of Bresse where it is
served with cream and called Fromage Blanc à la Crème.
Every milky province has its own Blanc. In Champagne it's made of fresh ewe
milk. In Upper Brittany it is named after Nantes and also called Fromage de
Curé. Other districts devoted to it are Alsace-Lorraine, Auvergne, Languedoc,
and Ile-de-France.
Fromage Bleu see Bleu d'Auvergne.
Fromage Cuit (cooked cheese)
Thionville, Lorraine, France
Although a specialty of Lorraine, this cooked cheese is produced in many places.
First it is made with fresh whole cow milk, then pressed and potted. After
maturing a while it is de-potted, mixed with milk and egg yolk, re-cooked and
re-potted.
Fromage d'Aurigny see Alderney.
Fromage de Bayonne
Bayonne, France
Made with ewe's milk.
Fromage de Bôite
Doubs, France
Soft, mountain-made, in the fall only. Resembles Pont l'Evêque.
Fromage de Bourgogne
see Burgundy.
Fromage de Chèvre de Chateauroux
Berry, France
A seasonal goat cheese.
Fromage de Curé see Nantais.
Fromage de Fontenay-le Comté
Poitou, France
Half goat and half cow milk.
Fromage de Gascony see Castillon.
Fromage de Pau see La Foncée.
Fromage de St. Rémy see Chevrets.
Fromage de Serac
Savoy, France
Half and half, cow and goat, from Serac des Allues.
Fromage de Troyes
France
Two cheeses have this name. (See Barberry and Ervy.)
Fromage de Vache
Another name for Autun.
Fromage de Monsieur Fromage
Normandy, France
This Cheese of Mr. Cheese is as exceptional as its name. Its season runs from
November to June. It comes wrapped in a green leaf, maybe from a grape vine,
suggesting what to drink with it. It is semidry, mildly snappy with a piquant
pungence all its own. The playful name suggests the celebrated dish, Poulette de
Madame Poulet, Chick of Mrs. Chicken.
Fromage Fort
France
Several cooked cheeses are named Fort (strong) chiefly in the department of
Aisne. Well-drained curd is melted, poured into a cloth and pressed, then buried
in dry ashes to remove any whey left. After being fermented eight to ten days it
is grated, mixed with butter, salt, pepper, wine, juniper berries, butter and other
things, before fermenting some more.
Similar extra-strong cheeses are the one in Lorraine called Fondue and
Fromagère of eastern France, classed as the strongest cheeses in all France.
Fort No. I: That of Flanders, potted with juniper berries, as the gin of this section
is flavored, plus pepper, salt and white wine.
Fort No. II: That from Franche-Comté Small dry goat cheeses pounded and
potted with thyme, tarragon, leeks, pepper and brandy. (See Hazebrook.)
Fort No. III: From Provence, also called Cachat d'Entrechaux. In production
from May to November. Semihard, sheep milk, mixed with brandy, white wine,
strong herbs and seasonings and well marinated.
Fromage Gras (fat cheese)
Savoy, France
Soft, round, fat ball called tête de mort, "death's head." Winter Brie is also called
Gras but there is no relation. This macabre name incited Victor Meusy to these
lines:
 Les gens à l'humeur morose
Prennent la Tête-de-Mort.
People of a morose disposition
Take the Death's Head.

Fromage Mou
Any soft cheese.
Fromage Piquant see Remoudon.
Fromagère see Canquillote.
Fromages de Chèvre
Orléanais, France
Small, dried goat-milkers.
Frühstück
Also known as breakfast and lunch cheese. Small rounds two-and-a-half to three
inches in diameter. Limburger type. Cheeses on which many Germans and
Americans break their fast.
Ftinoporino
Macedonia, Greece
Sheep's-milker similar to Brinza.

Gaiskäsli
Germany and Switzerland
A general name for goat's milk cheese. Usually a small cylinder three inches in
diameter and an inch-and-a-half thick, weighing up to a half pound. In making,
the curds are set on a straw mat in molds, for the whey to run away. They are
salted and turned after two days to salt the other side. They ripen in three weeks
with a very pleasing flavor.
Gammelost
Norway
Hard, golden-brown, sour-milker. After being pressed it is turned daily for
fourteen days and then packed in a chest with wet straw. So far as we are
concerned it can stay there. The color all the way through is tobacco-brown and
the taste, too. It has been compared to medicine, chewing tobacco, petrified
Limburger, and worse. In his Encyclopedia of Food Artemas Ward says that in
Gammelost the ferments absorb so much of the curd that "in consequence,
instead of eating cheese flavored by fungi, one is practically eating fungi
flavored with cheese."
Garda
Italy
Soft, creamy, fermented. A truly fine product made in the resort town on
Gardasee where d'Annunzio retired. It is one of those luscious little ones
exported in tin foil to America, and edible, including the moldy crust that could
hardly be called a rind.
Garden
U.S.A.
Cream cheese with some greens or vegetables mixed in.
Garlic
U.S.A.
A processed Cheddar type flavored with garlic.
Garlic-onion Link
U.S.A.
A strong processed Cheddar put up to look like links of sausage, nobody knows
why.
Gascony, Fromage de see Castillon.
Gautrias
Mayenne, France
Soft, cylinder weighing about five pounds and resembling Port-Salut.
Gavot
Hautes-Alpes, France
A good Alpine cheese whether made of sheep, goat or cow milk.
Geheimrath
Netherlands
A factory cheese turned out in small quantities. The color is deep yellow and it
resembles a Baby Gouda in every way, down to the weight
Gérardmer, de see Récollet
German-American adopted types
Bierkäse Delikat Grinnen Hand Harzkäse Kümmelkäse Koppen Lager Liederkranz Mein
Kaese Münster Old Heidelberg Schafkäse (sheep) Silesian Stein Tilsit Weisslack (piquant
like Bavarian Allgäuer)

Géromé, la
Vosges, France
Semihard: cylinders up to eleven pounds; brick-red rind; like Münster, but larger.
Strong, fragrant and flavorsome, sometimes with aniseed. It stands high at home,
where it is in season from October to April.
Gervais
Ile-de-France, France
Cream cheese like Neufchâtel, long made by Maison Gervais, near Paris. Sold in
tiny tin-foil squares not much larger than old-time yeast. Like Petit Suisse, it
makes a perfect luncheon dessert with honey.
Gesundheitkäse, Holsteiner see Holstein Health.
Getmesost
Sweden
Soft; goat; whey; sweet.
Gex
Pays de Gex, France
Semihard; skim milk; blue-veined. A "little" Roquefort in season from
November to May.
Gex Marbré
France
A very special type marbled with rich milks of cow, goat and sheep, mixed. A
full-flavored ambassador of the big international Blues family, that are green in
spite of their name.
Gien see Fromage à la Crème.
Gislev
Scandinavia
Hard; mild, made from skimmed cow's milk.
Gjetost
Norway
A traditional chocolate-colored companion piece to Gammelost, but made with
goat's milk.
Glavis
Switzerland
The brand name of a cone of Sapsago. (See.)
Glattkäse, or Gelbkäse
Germany
Smooth cheese or yellow cheese. A classification of sour-milkers that includes
Olmützer Quargel.
Cloire des Montagnes see Damen.
3/Dec/2004 15:38
Gloucestershire, England
There are two types:
I. Double, the better of the two Gloucesters, is eaten only after six
months of ripening. "It has a pronounced, but mellow, delicacy of
flavor...the tiniest morsel being pregnant with savour. To measure
its refinement, it can undergo the same comparison as that we apply
to vintage wines. Begin with a small piece of Red Cheshire. If you
then pass to a morsel of Double Gloucester, you will find that the
 praises accorded to the latter have been no whit exaggerated."
A Concise Encyclopedia of Gastronomy, by André L. Simon.
II. Single. By way of comparison, the spring and summer Single Gloucester
ripens in two months and is not as big as its "large grindstone"
brother. And neither is it "glorified Cheshire." It is mild and
"as different in qualify of flavour as a young and crisp wine is
from an old vintage."
Glumse
West Prussia, Germany
A common, undistinguished cottage cheese.
Glux
Nivernais, France
Season, all year.
Goat
France
A frank and fair name for a semihard, brittle mouthful of flavor. Every country
has its goat specialties. In Norway the milk is boiled dry, then fresh milk or
cream added. In Czechoslovakia the peasants smoke the cheese up the kitchen
chimney. No matter how you slice it, goat cheese is always notable or noble.
Gold-N-Rich
U.S.A.
Golden in color and rich in taste. Bland, as American taste demands. Like Bel
Paese but not so full-flavored and a bit sweet. A good and deservedly popular
cheese none the less, easily recognized by its red rind.
Gomost
Norway
Usually made from cow's milk, but sometimes from goat's. Milk is curdled with
rennet and condensed by heating until it has a butter-like consistency. (See
Mysost.)
Gorgonzola
Italy
Besides the standard type exported to us (See Chapter 3.) there is White
Gorgonzola, little known outside Italy where it is enjoyed by local caseophiles,
who like it put up in crocks with brandy, too.
Gouda see Chapter 3.
Gouda, Kosher
Holland
The same semihard good Gouda, but made with kosher rennet. It is a bit more
mellow than most and, like all kosher products, is stamped by the Jewish
authorities who prepare it.
Goya
Corrientes, Argentine
Hard, dry, Italian type for grating. Like all fine Argentine cheeses the milk of
pedigreed herds fed on prime pampas grass distinguishes Goya from lesser
Parmesan types, even back in Italy.
It is interesting that the nitrate in Chilean soil makes their wines the best in
America, and the richness of Argentine milk does the same for their cheeses,
most of which are Italian imitations and some of which excel the originals.
Gournay
Seine, France
Soft, similar to Demi-sel, comes in round and flat forms about ¼ pound in
weight. Those shaped like Bondons resemble corks about ¾ of an inch thick and
four inches long.
Grana
Italy
Another name for Parmesan. From "grains", the size of big shot, that the curd is
cut into.
Grana Lombardo
Lombardy
The same hard type for grating, named after its origin in Lombardy.
Grana Reggiano
Reggio, Italy
A brand of Parmesan type made near Reggio and widely imitated, not only in
Lombardy and Mantua, but also in the Argentine where it goes by a pet name of
its own—Regianito.
Grande Bornand, la
Switzerland
A luscious half-dried sheep's milker.
Granular curd see Stirred curd.
Gras, or Velvet Kaas
Holland
Named from its butterfat content and called "Moors Head", Tête de Maure, in
France, from its shape and size. The same is true of Fromage de Gras in France,
called Tête de Mort, "Death's Head". Gras is also the popular name for Brie that's
made in the autumn in France and sold from November to May. (See Brie.)
Gratairon
France
Goat milk named, as so many are, from the place it is made.
Graubünden
Switzerland
A luscious half-dried sheep's milker.
Green Bay
U.S.A.
Medium-sharp, splendid White Cheddar from Green Bay, Wisconsin, the
Limburger county.
Grey
Germany and Austrian Tyrol
Semisoft; sour skim milk with salty flavor from curing in brine bath. Named
from the gray color that pervades the entire cheese when ripe. It has a very
pleasant taste.
Gruyère see Chapter 3.
Güssing, or Land-l-kas
Austria
Similar to Brick. Skim milk. Weight between four and eight pounds.

Habas see Caille.

Hablé Crème Chantilly
Ösmo, Sweden
Soft ripened dessert cheese made from pasteurized cream by the old Walla
Creamery. Put up in five-ounce wedge-shaped boxes for export and sold for a
high price, well over two dollars a pound, in fancy big city groceries. Truly an
aristocrat of cheeses to compare with the finest French Brie or Camembert. See
Chapter 3.
Hand see Chapter 3.
Hard
Puerto Rico
Dry; tangy.
Harzkäse, Harz
Harz Mountains, Germany
Tiny hand cheese. Probably the world's smallest soft cheese, varying from 2½
inches by 1½ down to ¼ by 1½. Packed in little boxes, a dozen together, rubbing
rinds, as close as sardines. And like Harz canaries, they thrive on seeds, chiefly
caraway.
Harzé
Belgium
Port-Salut type from the Trappist monastery at Harzé.
Hasandach
Turkey
Bland; sweet.
Hauskäse.
Germany
Limburger type. Disk-shaped.
Haute Marne
France
Soft; square.
Hay, or Fromage au Foin
Seine, France
A skim-milker resembling "a poor grade of Livarot." Nothing to write home
about, except that it is ripened on new-mown hay.
Hazebrook
There are two kinds:
I. Flemish; a Fromage Fort type with white wine, juniper, salt and
pepper. Excessively strong for bland American tasters.
II. Franche-Comté, France; small dry goat's milker, pounded, potted and
marinated in a mixture of thyme, tarragon, leeks, pepper and brandy.
Head
Four cheeses are called Head:
The French Death's Head.
Swiss Monk's Head.
Dutch Cat's Head.
Moor's Head.
There's headcheese besides but that's made of a pig's head and is only a cheese
by discourtesy.
Health see Holstein.
Herbesthal
Germany
Named from a valley full of rich herbes for grazing.
Herkimer
U.S.A.
Cheddar type; nearly white. See Chapter 4.
Herrgårdsost, Farm House or Manor House
West Gothland and Jamtland, Sweden
Hard Emmentaler type in two qualities: full cream and half cream. Weighs 25 to
40 pounds. It is the most popular cheese in all Sweden and the best is from West
Gothland and Jutland.
Herrgårdstyp see Hushållsost.
Hervé
Belgium
Soft; made in cubes and peppered with herbes such as tarragon, parsley and
chives. It flourishes from November to May and comes in three qualities: extra
cream, cream, and part skim milk.
Hickory Smoked
U.S.A.
Good smoke is often wasted on bad cheese.
Hohenburg see Box No. II.
Hohenheim
Germany
Soft; part skimmed milk; half-pound cylinders. (See Box No. I.)
Hoi Poi
China
Soybean cheese, developed by vegetable rennet. Exported in jars.
Hoja see Queso de.
Hollander
North Germany
Imitation Dutch Goudas and Edams, chiefly from Neukirchen in Holstein.
Holstein Dairy see Leather.
Holsteiner, or Old Holsteiner
Germany
Eaten best when old, with butter, or in the North, with dripping.
Holstein Health, or Holsteiner Gesundheitkäse
Germany
Sour-milk curd pressed hard and then cooked in a tin kettle with a little cream
and salt. When mixed and melted it is poured into half-pound molds and cooled.
Holstein Skim Milk or Holstein Magerkäse
Germany
Skim-milker colored with saffron. Its name, "thin cheese," tells all.
Hop, Hopfen
Germany
Small, one inch by 2½ inches, packed in hops to ripen. An ideal beer cheese,
loaded with lupulin.
Hopi
U.S.A.
Hard; goat; brittle; sharp; supposed to have been made first by the Hopi Indians
out west where it's still at home.
Horner's
England
An old cream cheese brand in Redditch where Worcestershire sauce originated.
Horse Cheese
Not made of mare's milk, but the nickname for Caciocavallo because of the
horse's head used to trademark the first edition of it.
Hum
Holland
Brand name of one of those mild little red Baby Goudas that make you say "Ho-
hum."
Hushållsost, Household Cheese
Sweden
Popular in three types: Popular in three types:
Herrgårdstyp—Farmhouse
Västgötatyp—Westgotland
Sveciatyp—Swedish
Hvid Gjetost
Norway
A strong variety of Gjetost, little known and less liked outside of Scandinavia.

Icelandic
In Letters from Iceland, W.H. Auden says: "The ordinary cheese is like a strong
Dutch and good. There is also a brown sweet cheese, like the Norwegian."
Doubtless the latter is Gjetost.
Ihlefield
Mecklenburg, Germany
A hand cheese.
Ilha, Queijo de
Azores
Semihard "Cheese of the Isle," largely exported to mother Portugal, measuring
about a foot across and four inches high. The one word, Ilha, Isle, covers the
several Azorian Islands whose names, such as Pico, Peak, and Terceiro, Third,
are sometimes added to their cheeses.
Impérial, Ancien see Ancien.
Imperial Club
Canada
Potted Cheddar; snappy; perhaps named after the famous French Ancien
Impérial.
Incanestrato
Sicily, Italy
Very sharp; white; cooked; spiced; formed into large round "heads" from fifteen
to twenty pounds. See Majocchino, a kind made with the three milks, goat, sheep
and cow, and enriched with olive oil besides.
Irish Cheeses
Irish Cheddar and Irish Stilton are fairly ordinary imitations named after their
native places of manufacture: Ardagh, Galtee, Whitehorn, Three Counties, etc.
Isigny
France
Full name Fromage à la Crème d'Isigny. (See.) Cream cheese. The American
cheese of this name never amounted to much. It was an attempt to imitate
Camembert in the Gay Nineties, but it turned out to be closer to Limburger. (See
Chapter 2.)
In France there is also Crème d'Isigny, thick fresh cream that's as famous as
England's Devonshire and comes as close to being cheese as any cream can.
Island of Orléans
Canada
This soft, full-flavored cheese was doubtless brought from France by early
emigrés, for it has been made since 1869 on the Orléans Island in the St.
Lawrence River near Quebec. It is known by its French name, Le Fromage
Raffiné de l'Ile d'Orléans, and lives up to the name "refined."

Jack see Monterey.

Jochberg
Tyrol, Germany
Cow and goat milk mixed in a fine Tyrolean product, as all mountain cheese are.
Twenty inches in diameter and four inches high, it weighs in at forty-five pounds
with the rind on.
Jonchée
Santonge, France
A superior Caillebotte, flavored with rum, orange-flower water or, uniquely,
black coffee.
Josephine
Silesia, Germany
Soft and ladylike as its name suggests. Put up in small cylindrical packages.
Journiac see Chapter 3.
Julost
Sweden.
Semihard; tangy.
Jura Bleu, or Septmoncel
France
Hard: blue-veined; sharp; tangy.

Kaas, Oude
Belgium
Flemish name for the French Boule de Lille.
Kackavalj
Yugoslavia
Same as Italian Caciocavallo.
Kaiser-käse
Germany
This was an imperial cheese in the days of the kaisers and is still made under that
once awesome name. Now it's just a jolly old mellow, yellow container of tang.
Kajmar, or Serbian Butter
Serbia and Turkey
Cream cheese, soft and bland when young but ages to a tang between that of any
goat's-milker and Roquefort.
Kamembert
Yugoslavia
Imitation Camembert.
Karaghi La-La
Turkey
Nutty and tangy.
Kareish
Egypt
A pickled cheese, similar to Domiati.
Karut
India
Semihard; mellow; for grating and seasoning.
Karvi
Norway
Soft; caraway-seeded; comes in smallish packages.
Kash
Rumania
Soft, white, somewhat stringy cheese named cheese.
Kashcavallo, Caskcaval
Greece
A good imitation of Italian Caciocavallo.
Kasher, or Caher, Penner
Turkey
Hard; white; sharp.
Kash Kwan
Bulgaria and the Balkans
An all-purpose goat's milk, Parmesan type, eaten sliced when young, grated
when old. An attempt to imitate it in Chicago failed. It is sold in Near East
quarters in New York, Washington and all big American cities.
Kaskaval
Rumania
Identical with Italian Caciocavallo, widely imitated, and well, in Greece,
Yugoslavia, Bulgaria, Transylvania and neighboring lands. As popular as
Cheddar in England, Canada and U.S.A.
Kasseri
Greece
Hard; ewe's milk, usually.
Katschkawalj
Serbia
Just another version of the international Caciocavallo.
Katzenkopf, Cat's Head
Holland
Another name for Edam. (See Chapter 3.)
Kaukauna Club
U.S.A.
Widely advertised processed cheese food.
Kauna
Lithuania
A hearty cheese that's in season all the year around.
Kefalotir, Kefalotyi
Yugoslavia, Greece and Syria
Both of these hard, grating cheeses are made from either goat's or ewe's milk and
named after their shape, resembling a Greek hat, or Kefalo.
Keg-ripened
see Brand.
King Christian IX
Denmark
Sharp with caraway. Popular with everybody.
Kingdom Farm
U.S.A, near Ithaca, N.Y. The Rutherfordites or Jehovah's Witnesses make Brick,
Limburger and Münster that are said to be most delectable by those mortals
lucky enough to get into the Kingdom Farm. Unfortunately their cheese is not
available elsewhere.
Kirgischerkäse see Krutt.
Kjarsgaard
Denmark
Hard; skim; sharp; tangy.
Klatschkäse, Gossip Cheese
Germany
A rich "ladies' cheese" corresponding to Damen; both designed to promote the
flow of gossip in afternoon Kaffee-klatsches in the Konditories.
Kloster, Kloster Käse
Bavaria
Soft; ripe; finger-shaped, one by one by four inches. In Munich this was, and
perhaps still is, carried by brew masters on their tasting tours "to bring out the
excellence of a freshly broached tun." Named from being made by monks in
early cloisters, down to this day.
Kochenkäse
Luxembourg
Cooked white dessert cheese. Since it is salt-free it is recommended for diets.
Koch Käse
Germany
This translates "cooked cheese."
Kochtounkäse
Belgium
Semisoft, cooked and smoked. Bland flavor.
Kolos-monostor
Rumania
Sheep; rectangular four-pounder, 8½ by five by three inches. One of those
college-educated cheeses turned out by the students and professors at the
Agricultural School of Transylvania.
Kolosvarer
Rumania
A Trappist Port-Salut imitation made with water-buffalo milk, as are so many of
the world's fine cheeses.
Komijnekaas, Komynekass
North Holland
Spiked with caraway seeds and named after them.
Konigskäse
Germany
A regal name for a German imitation of Bel Paese.
Kopanisti
Greece
Blue-mold cheese with sharp, peppery flavor.
Koppen, Cup, or Bauden
Germany
Semihard; goat; made in a cup-shaped mold that gives both its shape and name.
Small, three to four ounces; sharp; pungent; somewhat smoky. Imitated in
U.S.A. in half-pound packages.
Korestin
Russia
Semisoft; mellow; cured in brine.
Kosher
This cheese appears in many countries under several names. Similar to
Limburger, but eaten fresh. It is stamped genuine by Jewish authorities, for the
use of religious persons. (See Gouda, Kosher.)
Krauterkäse
Brazil
Soft-paste herb cheese put up in a tube by German Brazilians near the Argentine
border. A rich, full-flavored adaptation of Swiss Krauterkäse even though it is
processed.
Kreuterkäse, Herb Cheese
Switzerland
Hard, grating cheese flavored with herbs; like Sapsago or Grunkäse.
Krutt, or Kirgischerkäse
Asian Steppes
A cheese turned out en route by nomadic tribes in the Asiatic Steppes, from sour
skim milk of goat, sheep, cow or camel. The salted and pressed curd is made into
small balls and dried in the sun.
Kühbacher
Bavaria
Soft, ripe, and chiefly interesting because of its name, Cow Creek, where it is
made.
Kuminost
Norway
Semihard; caraway-seeded.
Kumminost
Sweden
This is Bondost with caraway added.
Kummin Ost
Wisconsin, U.S.A.
Imitation of the Scandinavian, with small production in Wisconsin where so
many Swedes and Norwegians make their home and their ost.
Kümmel, Leyden, or Leidsche Kaas
Holland
Caraway-seeded and named.
Kümmelkäse
Germany and U.S.A.
Semihard; sharp with caraway. Milwaukee Kümmelkäse has made a name for
itself as a nibble most suitable with most drinks, from beer to imported kümmel
liqueur.

Labneh
Syria
Sour-milk.
La Foncée, or Fromage de Pau
France
Cream cheese.
Lager Käse
U.S.A.
Semidry and mellow. While lager means merely "to store," there is more than a
subtle suggestion of lager beer here.
Laguiole, Fromage de, and Guiole
Aveyron, France
An ancient Cantal type said to have flourished since the Roman occupation.
Many consider Laguiole superior to Cantal. It is in full season from November to
May.
Lamothe-Bougon, La Mothe St. Heray
Poitou
Goat cheese made from May to November.
Lancashire, or Lancaster
North England
White; crumbly; sharp; a good Welsh Rabbit cheese if you can get it. It is more
like Cheshire than Cheddar. This most popular variety in the north of England is
turned out best at Fylde, near the Irish Sea. It is a curiosity in manufacture, for
often the curds used are of different ages, and this is accountable for a loose,
friable texture. Deep orange in color.
Land-l-kas, or Güssing
Austria
Skim-milker, similar to U.S. Brick. Square loaves, four to eight pounds.
Langlois Blue
U.S.A.
A Colorado Blue with an excellent reputation, though it can hardly compete with
Roquefort.
Langres
Haute-Marne, France
Semihard; fermented whole milk; farm-made; full-flavored, high-smelling
Limburger type, similar to Maroilles. Ancient of days, said to have been made
since the time of the Merovingian kings. Cylindrical, five by eight inches, they
weigh one and a half to two pounds. Consumed mostly at home.
Lapland
Lapland
Reindeer milk. Resembles hard Swiss. Of unusual shape, both round and flat, so
a cross-section looks like a dumbbell with angular ends.
Laredo
Mexico
Soft; creamy; mellow, made and named after the North Mexico city.
Larron
France
A kind of Maroilles.
Latticini
Italy
Trade name for a soft, water-buffalo product as creamy as Camembert.
Laumes, les
Burgundy, France
Made from November to July.
Lauterbach
Germany
Breakfast cheese
Leaf see Tschil.
Leather, Leder, or Holstein Dairy
Germany
A skim-milker with five to ten percent buttermilk, all from the great milch cows
up near Denmark in Schleswig-Holstein. A technical point in its making is that
it's "broken up with a harp or a stirring stick and stirred with a Danish stirrer."
Lebanie
Syria
Dessert cottage cheese often served with yogurt.
Lecco, Formaggini di
Italy
Soft; cow or goat; round dessert variety; representative of a cheese family as big
as the human family of most Italians.
Lees see Appenzeller, Festive, No. II.
LeGuéyin
Lorraine, France
Half-dried; small; salted; peppered and sharp. The salt and pepper make it
unusual, though not as peppery as Italian Pepato.
Leicester
England
Hard; shallow; flat millstone of Cheddar-like cheese weighing forty pounds.
Dark orange and mild to red and strong, according to age. With Wiltshire and
Warwickshire it belongs to the Derbyshire type.
An ancient saying is: "Leicester cheese and water cress were just made for each
other."
Leidsche Kaas see Leyden.
Leonessa
A kind of Pecorino.
Leroy
U.S.A.
Notable because it's a natural cheese in a mob of modern processed.
Lerroux
France
Goat; in season from February to September and not eaten in fall or winter
months.
Lescin
Caucasus
Curious because the sheep's milk that makes it is milked directly into a sack of
skin. It is made in the usual way, rennet added, curd broken up, whey drained
off, curd put into forms and pressed lightly. But after that it is wrapped in leaves
and ropes of grass. After curing two weeks in the leaves, they are discarded, the
cheese salted and wrapped up in leaves again for another ripening period.
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 nozzles, as in many wild
and mountainous parts.
Les Petits Bressans
Bresse, France
Small goat cheeses named from food-famous Bresse, of the plump pullets, and
often stimulated with brandy before being wrapped in fresh vine leaves, like Les
Petits Banons.
Les Petits Fromages see Petits Fromages and Thiviers.
Le Vacherin
Name given to two entirely different varieties:
I. Vacherin à la Main
II. Vacherin Fondu. (See Vacherin.)
Levroux
Berry, France
A goat cheese in season from May to December.
Leyden, Komijne Kaas, Caraway Cheese
Holland
Semihard, tangy with caraway. Similar Delft. There are two kinds of Leyden that
might be called Farm Fat and Factory Thin, for those made on the farms contain
30 to 35% fat, against 20% in the factory product.
Liederkranz see Chapter 4.
Limburger see Chapter 3.
Lincoln
England
Cream cheese that keeps two to three weeks. This is in England, where there is
much less refrigeration than in the U.S.A., and that's a big break for most natural
cheeses.
Lindenhof
Belgium
Semisoft; aromatic; sharp.
Lipta, Liptauer, Liptoiu
Hungary
A classic mixture with condiments, especially the great peppers from which the
world's best paprika is made. Liptauer is the regional name for Brinza, as well,
and it's made in the same manner, of sheep milk and sometimes cow. Salty and
spready, somewhat oily, as most sheep-milkers are. A fairly sharp taste with a
suggestion of sour milk. It is sold in various containers and known as "pickled
cheese." (See Chapter 3.)
Lipto
Hungary
Soft; sheep; white; mild and milky taste. A close relative of both Liptauer and
Brinza.
Little Nippy
U.S.A.
Processed cheese with a cute name, wrapped up both plain and smoky, to "slice
and serve for cheese trays, mash or whip for spreading," but no matter how you
slice, mash and whip it, it's still processed.
Livarot
Calvados, France
Soft paste, colored with annatto-brown or deep red (also, uncommonly, fresh and
white). It has the advantage over Camembert, made in the same region, in that it
may be manufactured during the summer months when skim milk is plentiful
and cheap. It is formed in cylinders, six by two inches, and ripened several
months in the even temperature of caves, to be eaten at its best only in January,
February and March. By June and afterward it should be avoided. Similar to
Mignot II. Early in the process of making, after ripening ten to twelve days, the
cheeses are wrapped in fresh laiche leaves, both to give flavor and help hold in
the ammonia and other essentials for making a strong, piquant Livarot.
Livlander
Russia
A popular hand cheese. A most unusual variety because the cheese itself is red,
not the rind.
Locatelli
Italy
A brand of Pecorino differing slightly from Bomano Pecorino.
Lodigiano, or Lombardo
Lodi, Italy
Sharp; fragrant; sometimes slightly bitter; yellow. Cylindrical; surface colored
dark and oiled. Used for grating. Similar to Parmesan but not as fine in quality.
Longhorn
Wisconsin, U.S.A.
This fine American Cheddar was named from its resemblance to the long horn of
a popular milking breed of cattle, or just from the Longhorn breed of cow that
furnished the makings.
Lorraine
Lorraine, Germany
Hard; small; delicate; unique because it's seasoned with pistachio nuts besides
salt and pepper. Eaten while quite young, in two-ounce portions that bring a very
high price.
Lumburger
Belgium
Semisoft and tangy dessert cheese. The opposite of Limburger because it has no
odor.
Lunch
Germany and U.S.A.
The same as Breakfast and Frühstück. A Limburger type of eye-opener.
Lüneberg
West Austria
Swiss type; saffron-colored; made in a copper kettle; not as strong as Limburger,
or as mild as Emmentaler, yet piquant and aromatic, with a character of its own.
Luxembourg
U.S.A.
Tiny tin-foiled type of Liederkranz. A mild, bland, would-be Camembert.

Maconnais
France
Soft; goat's milk; two inches square by one and a half inches thick.
Macqueline
Oise, France
Soft Camembert type, made in the same region, but sold at a cheaper price.
Madridejos
Spain
Named for Madrid where it is made.
Magdeburger-kuhkäse
Germany
"Cow cheese" made in Magdeburg.
Magerkäse see Holstein Skim Milk
Maggenga, Sorte
Italy
A term for Parmesan types made between April and September.
Maguis
Belgium
Also called Fromage Mou. Soft; white; sharp; spread.
Maigre
France
A name for Brie made in summer and inferior to both the winter Gras and spring
Migras.
Maile
Crimea
Sheep; cooked; drained; salted; made into forms and put into a brine bath where
it stays sometimes a year.
Maile Pener (Fat Cheese)
Crimea
Sheep; crumbly; open texture and pleasing flavor when ripened.
Mainauer
German
Semihard; full cream; round; red outside, yellow within. Weight three pounds.
Mainzer Hand
German
Typical hand cheese, kneaded by hand thoroughly, which makes for quality,
pressed into flat cakes by hand, dried for a week, packed in kegs or jars and
ripened in the cellar six to eight weeks. As in making bread, the skill in kneading
Mainzer makes a worthy craft.
Majocchino
Sicily, Italy
An exceptional variety of the three usual milks mixed together: goat, sheep and
cow, flavored with spices and olive oil. A kind of Incanestrato.
Malakoff
France
A form of Neufchâtel about a half inch by two inches, eaten fresh or ripe.
Manicamp
French Flanders
In season from October to July.
Mano, Queso de
Venezuela
A kind of Venezuelan hand cheese, as its Spanish name translates. (See
Venezuelan.)
Manor House see Herrgårdsost.
Manteca, Butter
Italy
Cheese and butter combined in a small brick of butter with a covering of
Mozzarella. This is for slicing—not for cooking—which is unusual for any
Italian cheese.
Manur, or Manuri
Yugoslavia
Sheep or cow's milk heated to boiling, then cooled "until the fingers can be held
in it". A mixture of fresh whey and buttermilk is added with the rennet. "The
curd is lifted from the whey in a cloth and allowed to drain, when it is kneaded
like bread, lightly salted, and dried."
Maqueé
Belgium
Another name for Fromage Mou, Soft Cheese.
Marches
Tuscany, Italy
Ewe's milk; hard.
Margarine
England
An oily cheese made with oleomargarine.
Margherita
Italy
Soft; cream; small.
Marienhofer
Austria
Limburger type. About 4½ inches square and 1½ inches thick; weight about a
pound. Wrapped in tin foil.
Märkisch, or Märkisch Hand
Germany
Soft; smelly; hand type.
Maroilles, Marolles, Marole
Flanders, France
Semisoft and semihard, half way between Pont l'Evêque and Limburger. Full
flavor, high smell, reddish brown rind, yellow within. Five inches square and 2¼
inches thick; some larger.
Martha Washington Aged Cheese
U.S.A.
Made by Kasper of Bear Creek, Wisconsin. (See under Wisconsin in Chapter 4.)
Mascarpone, or Macherone
Italy
Soft; white; delicate fresh cream from Lombardy. Usually packed in muslin or
gauze bags, a quarter to a half pound.
McIntosh
Alaska
An early Klondike Cheddar named by its maker, Peter McIntosh, and described
as being as yellow as that "Alaskan gold, which brought at times about ounce for
ounce over mining-camp counters." The Cheddar Box by Dean Collins.
McLaren's
U.S.A.
Pioneer club type of snappy Cheddar in a pot, originally made in Canada, now
by Kraft in the U.S A.
Meadowbloom
U.S.A.
Made by the Iowa State College at Ames.
Mecklenburg Skim
Germany
No more distinguished than most skim-milkers.
Meilbou
France
Made in the Champagne district.
Mein Käse
U.S.A.
Sharp; aromatic; trade-marked package.
Melfa
U.S.A.
Excellent for a processed cheese. White; flavorsome. Packed in half moons.
Melun
France Brown-red rind, yellow inside; high-smelling. There is also a Brie de
Melun.
Mentelto
Italy
Sharp; goat; from the Mentelto mountains
Merignac
France
Goat.
Merovingian
Northeast France
Semisoft; white; creamy; sharp; historic since the time of the Merovingian kings.
Mersem
France
Lightly cooked.
Mesitra
Crimea
Eaten when fresh and unsalted; also when ripened. Soft, ewe's milk.
Mesost
Sweden
Whey; sweetish.
Metton
Franche-Comté, France
Season October to June.
Meuse
France
Soft; piquant; aromatic.
Midget Salami Provolone
U.S.A.
This goes Baby Goudas and Edams one better by being a sort of sausage, too.
Mignot
Calvados, France
White, No. I: Soft; fresh; in small cubes or cylinders; in season only in summer,
April to September.
Passe, No. II: Soft but ripened, and in the same forms, but only seasonal in
winter, October to March. Similar to Pont l'Evêque and popular for more than a
century. It goes specially well with Calvados cider, fresh, hard or distilled.
Migras
Name given to spring Brie—midway between fat winter Gras and thin summer
Maigre.
Milano, Stracchino di Milano, Fresco, Quardo
Italy
Similar to Bel Paese. Yellow, with thin rind. 1½ to 2¾ inches thick, 3 to 6½
pounds.
Milk Mud see Schlickermilch.
Millefiori
Milan, Italy
A Thousand Flowers—as highly scented as its sentimental name. Yet no cheeses
are so freshly fragrant as these flowery Alpine ones.
Milltown Bar
U.S.A.
Robust texture and flavor reminiscent of free-lunch and old-time bars.
Milk cheeses
Milks that make cheese around the world:
 Ass Buffalo Camel Chamois Elephant Goat Human (see Mother's milk) Llama Mare
Reindeer Sea cow (Amazonian legend) Sheep Whale (legendary; see Whale Cheese) Yak
Zebra Zebu

U.S. pure food laws prohibit cheeses made of unusual or strange animal's milk,
such as camel, llama and zebra.
Milwaukee Kümmelkäse
and Hand Käse U.S.A.
Aromatic with caraway, brought from Germany by early emigrants and
successfully imitated.
Minas
Brazil
Name for the Brazilian state of Minas Geraes, where it is made. Semihard;
white; round two-pounder; often chalky. The two best brands are one called
Primavera, Spring, and another put out by the Swiss professors who teach the art
at the Agricultural University in the State Capital, Bello Horizonte.
Minnesota Blue
U.S.A.
A good national product known from coast to coast. Besides Blue, Minnesota
makes good all-American Brick and Cheddar, natural nationals to be proud of.
Mintzitra
in Macedonia; and
Mitzithra
in Greece
Sheep; soft; succulent; and as pleasantly greasy as other sheep cheeses from
Greece. It's a by-product of the fabulous Feta.
Modena, Monte
U.S.A.
Made in U.S.A. during World War II. Parmesan-type.
Mohawk Limburger Spread
U.S.A.
A brand that comes in one-pound jars.
Moliterno
Italy
Similar to Caciocavallo. (See.)
Monceau
Champagne, France
Semihard, similar to Maroilles.
Moncenisio
Italy
Similar to Gorgonzola.
Mondseer, Mondseer Schachtelkäse, Mondseer Schlosskäse
Austria
This little family with a lot of long names is closely related to the Münster tribe,
with very distant connections with the mildest branch of the Limburgers.
The Schachtelkäse is named from the wooden boxes in which it is shipped, while
the Schlosskäse shows its class by being called Castle Cheese, probably because
it is richer than the others, being made of whole milk.
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 curator, Farran Zerbee, writes: "A
specimen of the so-called 'cheese money' of Northern China, 1850-70, now in
the Chase Bank collection, came to me personally some thirty years ago from a
woman missionary, who had been located in the field where she said a cake form
of condensed milk, and referred to as 'cheese,' was a medium of exchange among
the natives. It, like other commodities, particularly compressed tea, was prized
as a trading medium in China, in that it had value as nutriment and was
sufficiently appreciated by the population as to be exchangeable for other articles
of service."
Monk's Head see Tête de Moine.
Monostorer
Transylvania, Rumania
Ewe's milk.
Monsieur
France
Soft; salted; rich in flavor.
Monsieur Fromage see Fromage de Monsieur Fromage.
Montana
Catalonia
A mountain cheese.
Montasio
Austria and Italy
Usually skimmed goat and cow milk mixed. When finished, the rind is often
rubbed with olive oil or blackened with soot. It is eaten both fresh, white and
sweet, and aged, when it is yellow, granular and sharp, with a characteristic
flavor. Mostly used when three to twelve months old, but kept much longer and
grated for seasoning. Widely imitated in America.
Montauban de Bretagne, Fromage de
Brittany, France
A celebrated cheese of Brittany.
Montavoner
Austria
Sour and sometimes sweet milk, made tasty with dried herbs of the Achittea
family.
Mont Blanc
France
An Alpine cheese.
Mont Cenis
Southeastern France Usually made of all three available milks, cow, goat and
sheep; it is semi-hard and blue-veined like the other Roquefort imitations, Gex
and Septmoncel. Primitive methods are still used in the making and sometimes
the ripening is done by penicillium introduced in moldy bread. Large rounds,
eighteen by six to eight inches, weighing twenty-five pounds.
Mont-des-Cats
French Flanders
Trappist monk-made Port-Salut.
Montdidier
France
A fresh cream.
Mont d'or, le, or Mont Dore
Lyonnais, France
Soft; whole milk; originally goat, now cow; made throughout the Rhone Valley.
Fat, golden-yellow and "relished by financiers" according to Victor Meusy.
Between Brie and Pont l'Evêque but more delicate than either, though not
effeminate. Alpin and Riola are similar. The best is still turned out at Mont d'Or,
with runners-up in St. Cyr and St. Didier.
Montavoner
Austria
A sour-milker made fragrant with herbs added to the curd.
Monterey
Mexico
Hard; sharp; perhaps inspired by Montery Jack that's made in California and
along the Mexican border.
Monterey Jack see Chapter 4.
Monthéry
Seine-et-Oise, France
Whole or partly skimmed milk; soft in quality and large in size, weighing up to
5½ pounds. Notable only for its patriotic tri-color in ripening, with whitish mold
that turns blue and has red spots.
Montpellier
France
Sheep.
Moravian
Czechoslovakia
Semihard and sharp.
Morbier
Bresse, France
In season from November to July.
Mostoffait
France
A little-known product of Champagne.
Mother's milk
In his book about French varieties, Les Fromages, Maurice des Ombiaux sums
up the many exotic milks made into cheese and recounts the story of Paul Bert,
who served a cheese "white as snow" that was so delicately appetizing it was
partaken of in "religious silence." All the guests guessed, but none was right. So
the host announced it was made of "lait de femme" and an astounded turophile
exclaimed, "Then all of us are cannibals."
Mountain
Bavaria
Soft; yellow; sharp.
Mountain, Azuldoch see Azuldoch.
Mount Hope
U.S.A.
Yellow; mellow; mild and porous California Cheddar.
Mouse or Mouse Trap
U.S.A.
Common name for young, green, cracked, leathery or rubbery low-grade store
cheese fit only to bait traps. When it's aged and sharp, however, the same cheese
can be bait for caseophiles.
Mozzarella
Italy
Soft; water-buffalo milk; moistly fresh and unripened; bland, white cooking
cheese put up in balls or big bowl-like cups weighing about a half pound and
protected with wax paper. The genuine is made at Cardito, Aversa, Salernitano
and in the Mazzoni di Capua. Like Ricotta, this is such a popular cheese all over
America that it is imitated widely, and often badly, with a bitter taste.
Mozzarella-Affumicata, also called Scamozza
Italy
Semisoft; smooth; white; bland; un-salted. Put up in pear shapes of about one
pound, with tan rind, from smoking.
Eaten chiefly sliced, but prized, both fresh and smoked, in true Italian one-dish
meals such as Lasagne and Pizza.
Mozzarinelli
Italy
A pet name for a diminutive edition of Mozzarella.
Mrsav see Sir Posny.
Münster
Germany
German originally, now made from Colmar, Strassburg and Copenhagen to
Milwaukee in all sorts of imitations, both good and bad. Semihard; whole milk;
yellow inside, brick-red outside; flavor from mild to strong, depending on age
and amount of caraway or anise seed added. Best in winter season, from
November to April.
Münster is a world-wide classic that doubles for both German and French.
Géromé is a standard French type of it, with a little longer season, beginning in
April, and a somewhat different flavor from anise seed. Often, instead of putting
the seeds inside, a dish of caraway is served with the cheese for those who like
to flavor to taste.
In Alsace, Münster is made plain and also under the name of Münster au Cumin
because of the caraway.
American imitations are much milder and marketed much younger. They are
supposed to blend the taste of Brick and Limburger; maybe they do.
Mustard
U.S.A.
A processed domestic, Gruyère type.
Myjithra
Imitated with goat's milk in Southern Colorado.
Mysost, Mytost
Scandinavia
Made in all Scandinavian countries and imitated in the U.S.A. A whey cheese,
buttery, mild and sweetish with a caramel color all through, instead of the heavy
chocolate or dark tobacco shade of Gjetost. Frimost is a local name for it. The
American imitations are cylindrical and wrapped in tin foil.

Nagelkassa (Fresh), Fresh Clove Cheese, called Nageles in Holland

Austria
Skim milk; curd mixed with caraway and cloves called nails, nagel, in Germany
and Austria. The large flat rounds resemble English Derby.
Nantais, or Fromage du Curé, Cheese of the Curate
Brittany, France
A special variety dedicated to some curate of Nantes.
Nessel
England
Soft; whole milk; round and very thin.
Neufchâtel, or Petit Suisse
Normandy, France
Soft; whole milk; small loaf. See Ancien Impérial, Bondon, and Chapter 9.
New Forest
England
Cream cheese from the New Forest district.
Nieheimer
Westphalia, Germany
Sour milk; with salt and caraway seed added, sometimes beer or milk. Covered
lightly with straw and packed in kegs with hops to ripen. Both beer and hops in
one cheese is unique.
Niolo
Corsica
In season from October to May.
Noekkelost or Nögelost
Norway
Similar to spiced Leyden or Edam with caraway, and shaped like a Gouda.
Nordlands-Ost "Kalas"
U.S.A.
Trade name for an American imitation of a Scandinavian variety, perhaps
suggested by Swedish Nordost.
Nordost
Sweden
Semisoft; white; baked; salty and smoky.
North Wilts
Wiltshire, England
Cheddar type; smooth; hard rind; rich but delicate in flavor. Small size, ten to
twelve pounds; named for its locale.
Nostrale
Northwest Italy
An ancient-of-days variety of which there are two kinds:
I. Formaggio Duro: hard, as its name says, made in the spring
when the cows are in the valley.
II. Formaggio Tenero: soft and richer, summer-made with milk
from lush mountain-grazing.
Notruschki (cheese bread)
Russia
Made with Tworog cheese and widely popular.
Nova Scotia Smoked
U.S.A.
The name must mean that the cheese was smoked in the Nova Scotia manner, for
it is smoked mostly in New York City, like sturgeon, to give the luxurious flavor.
Nuworld
U.S.A.
This semisoft newcomer arrived about 1954 and is advertised as a brand-new
variety. It is made in the Midwest and packed in small, heavily waxed portions to
preserve all of its fine, full aroma and flavor.
A cheese all America can be proud of, whether it is an entirely new species or
not.

Oaxaca see Asadero.

Oka, or La Trappe
Canada
Medium soft; aromatic; the Port-Salut made by Trappist monks in Canada after
the secret method of the order that originated in France. See Trappe.
Old English Club
U.S.A.
Not old, not English, and representing no club we know of.
Old Heidelberg
U.S.A.
Soft, piquant rival of Liederkranz.
Oléron Isle, Fromage d'Ile
France
A celebrated sheep cheese from this island of Oléron.
Olive Cream
U.S.A.
Ground olives mixed to taste with cream cheese. Olives rival pimientos for such
mildly piquant blends that just suit the bland American taste. A more exciting
olive cream may be made with Greek Calatma olives and Feta sheep cheese.
Olivet
Orléans, France
Soft sheep cheese sold in three forms:
I. Fresh; summer, white; cream cheese.
II. Olivet-Bleu—mold inoculated; half-ripened.
III. Olivet-Cendré, ripened in the ashes. Season, October to June.
Olmützer Quargel, also Olmützer Bierkäse
Austria
Soft; skim milk-soured; salty. The smallest of hand cheeses, only ½ of an inch
thick by 1½ inches in diameter. Packed in kegs to ripen into beer cheese and
keep the liquid contents of other kegs company. 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
bar.
Oloron, or Fromage de la Vallee d'ossour
Béarn, France
In season from October to May.
Onion with garlic links
U.S.A
Processed and put up like frankfurters, in links.
Oporto
Portugal
Hard; sharp; tangy. From the home town of port wine.
Orkney
Scotland
A country cheese of the Orkney Islands where it is buried in the oat bin to ripen,
and kept there between meals as well. Oatmeal and Scotch country cheese are
natural affinities. Southey, Johnson and Boswell have all remarked the fine savor
of such cheese with oatcakes.
Orléans
France
Named after the Orléans district Soft; creamy; tangy.
Ossetin, Tuschninsk, or Kasach
Caucasus
Comes in two forms:
I. Soft and mild sheep or cow cheese ripened in brine for two months.
II. Hard, after ripening a year and more in brine. The type made of
sheep milk is the better.
Ostiepek, Oschtjepek, Oschtjpeka
Czechoslovakia
Sheep in the Carpathian Mountains supply the herb-rich milk for this type,
similar to Italian Caciocavallo.
Oswego
U.S.A.
New York State Cheddar of distinction.
Oude Kaas
Belgium
Popular in France as Boule de Lille.
Oust, Fromage de
Roussillon, France
Of the Camembert family.
Ovár
Hungarian
Semisoft to semihard, reddish-brown rind, reddish-yellow inside. Mild but
pleasantly piquant It has been called Hungarian Tilsit.
Oveji Sir
Yugoslavian Alpine
Hard, mountain-sheep cheese of quality Cellar-ripened three months. Weight six
to ten pounds.
Oxfordshire
England
An obsolescent type, now only of literary interest because of Jonathan Swift's
little story around it, in the eighteenth century:
"An odd land of fellow, who when the cheese came upon the table, pretended to faint; so
somebody said, Pray take away the cheese.'
"'No,' said I, 'pray take away the fool. Said I well?'
"To this Colonel Arwit rejoins: 'Faith, my lord, you served the coxcomb right enough; and
therefore I wish we had a bit of your lordship's Oxfordshire cheese.'"

Pabstett
U.S.A
The Pabst beer people got this out during Prohibition, and although beer and
cheese are brothers under their ferment, and Prohibition has long since been
done away with, the relation of the processed paste to a natural cheese is still as
distant as near beer from regular beer.
Packet cheese
England
This corresponds to our process cheese and is named from the package or packet
it comes in.
Paglia
Switzerland
Italian-influenced Canton of Ticino. Soft. A copy of Gorgonzola. A Blue with a
pleasant, aromatic flavor, and of further interest because in Switzerland, the
motherland of cheese, it is an imitation of a foreign type.
Pago
Dalmatia, Yugoslavia
A sheep-milk specialty made on the island of Pago in Dalmatia, in weights from
½ to eight pounds.
Paladru
Savoy, France
In season from November to May.
Palpuszta
Hungary
Fairly strong Limburger type.
Pannarone
Italy
Gorgonzola type with white curd but without blue veining.
Parenica
Hungary
Sheep. Caciocavallo type.
Parmesan, Parmigiano
Italy
The grand mogul of all graters. Called "The hardest cheese in the world." It
enlivens every course from onion soup to cheese straws with the demitasse, and
puts spirit into the sparse Lenten menu as Pasta al Pesto, powdered Parmesan,
garlic, olive oil and basil, pounded in a mortar with a pestle.
Passauer Rahmkäse, Crème de Passau
German
Noted Bavarian cream cheese, known in France as Crème de Passau.
Pasta Cotta
Italy
The ball or grana of curd used in making Parmesan.
Pasta Filata
Italy
A "drawn" curd, the opposite of the little balls or grains into which Grana is
chopped.(See Formaggi di Pasta Filata.)
Pasteurized Process Cheese Food
U.S.A.
This is the ultimate desecration of natural fermented cheese. Had Pasteur but
known what eventual harm his discovery would do to a world of cheese, he
might have stayed his hand.
Pastorella
Italy
Soft, rich table cheese.
Patagras
Cuba
Similar to Gouda.
Pecorino
Italy
Italian cheese made from ewe's milk. Salted in brine. Granular.
Pelardon de Rioms
Languedoc, France
A goat cheese in season from May to November.
Peneteleu
Rumania
One of the international Caciocavallo family.
Penicillium Glaucum and Penicillium Album
Tiny mushroom spores of Penicillium Glaucum sprinkled in the curd destined to
become Roquefort, sprout and grow into "blue" veins that impart the
characteristic flavor. In twelve to fifteen days a second spore develops on the
surface, snow-white Penicillium Album.
Pennich
Turkey
Mellow sheep cheese packed in the skin of sheep or lamb.
Pennsylvania Hand Cheese
U.S.A.
This German original has been made by the Pennsylvania Dutch ever since they
arrived from the old country. Also Pennsylvania pot, or cooked.
Penroque
Pennsylvania, U.S.A
Cow milk imitation Roquefort, inoculated with Penicillium Roqueforti and
ripened in "caverns where nature has duplicated the ideal condition of the
cheese-curing caverns of France." So any failure of Penroque to rival real
Roquefort is more likely to be the fault of mother cow than mother nature.
Pepato
Italy
Hard; stinging, with whole black peppers that make the lips burn. Fine for fire-
eaters.
An American imitation is made in Northern Michigan.
Persillé de Savoie
Savoie, France
In season from May to January, flavored with parsley in a manner similar to that
of sage in Vermont Cheddar.
Petafina, La
Dauphiné, France
Goat or cow milk mixed together, with yeast of dried cheese added, plus salt and
pepper, olive oil, brandy and absinthe.
Petit Carré
France
Fresh, unripened Ancien Impérial.
Petit Gruyère
Denmark
Imitation Gruyère, pasteurized, processed and made almost unrecognizable and
inedible. Six tin-foil wedges to a box; also packaged with a couple of crackers
for bars, one wedge for fifteen cents, where free lunch is forbidden. This is a fair
sample of one of several foreign imitations that are actually worse than we can
do at home.
Petit Moule
Ile-de-France, France
A pet name for Coulommiers.
Petit Suisse
France
Fresh, unsalted cream cheese. The same as Neufchâtel and similar to
Coulommiers. It comes in two sizes:
Gros—a largest cylinder
Demi—a small one
Keats called this "the creamy curd," and another writer has praised its "La
Fontaine-like simplicity." Whether made in Normandy, Switzerland, or
Petropolis, Brazil, by early Swiss settlers, it is ideal with honey.
Petit Vacher
France
"Little Cowboy," an appropriate name for a small cow's-milk cheese.
Petits Bourgognes
Lower Burgundy, France
Soft; sheep; white, small, tangy. Other notable Petits also beginning with B are
Banons and Bressans.
Petits Fromages de Chasteaux, les
France
Small, sheep cream cheeses from Lower Limousin.
Petits Fromages de Chèvre
France
Little cheeses from little goats grazing on the little mountains of Provence.
Petits Pots de Caillé de Poitiers
Poitou, France
Clotted milk in small pots.
Pfister
Cham, Switzerland
Emmentaler type, although differing in its method of making with fresh skim
milk. It is named for Pfister Huber who was the first to manufacture it, in Chain.
Philadelphia Cream
U.S.A.
An excellent cream cheese that has been standard for seventy years. Made in
New York State in spite of its name.
Picnic
U.S.A.
Handy-size picnic packing of mild American Cheddar. Swiss has long been
called picnic cheese in America, its home away from home.
Picodon de Dieule Fit
Dauphiné, France
In season from May to December.
Pie, Fromage à la
France
Another name for Fromage Blanc or Farm; soft, creamy cottage-cheese type.
Pie Cheese
U.S.A
An apt American name for any round store cheese that can be cut in wedges like
a pie. Perfect with apple or mince or any other pie. And by the way, in these days
when natural cheese is getting harder to find, 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 on. The wedge shape is used, however, without any rind, to make
processed pastes pass for "natural" even without that identifying word, and with
misleading labels such as old, sharp Cheddar and "aged nine months." That's
long enough to make a baby, but not a "natural" out of a processed "Cheddar."
Pimiento
U.S.A.
Because pimiento is the blandest of peppers, it just suits our bland national taste,
especially when mixed with Neufchâtel, cream, club or cottage. The best is
homemade, of course, with honest, snappy old Cheddar mashed and mixed to
taste, with the mild Spanish pepper that equals the Spanish olive as a partner in
such spreads.
Pimp see Mainzer Hand Cheese.
Pineapple see Chapter 4.
Piora
Tessin, Switzerland
Whole milk, either cow's or a mixture of goat's and cow's.
Pippen
U.S.A.
Borden brand of Cheddar. Also Pippen Roll
Pithiviers au Foin
France
Orléans variety ripened on hay from October to May.
Poitiers
France
Goat's milker named from its Poitou district.
Pommel
France
All year. Double cream; unsalted.
Ponta Delgada
Azores
Semifirm; delicate; piquant
Pontgibaud
France
Similar to Roquefort Ripened at a very low temperature.
Pont l'Evêque
Characterized as a classic French fromage "with Huge-like Romanticism." (See
Chapter 3.) An imported brand is called "The Inquisitive Cow."
Poona
U.S.A.
Semisoft; mellow; New York Stater of distinctive flavor. Sold in two-pound
packs, to be kept four or five hours at room temperature before serving.
Port-Salut, Port du Salut see Chapter 3.
Port, Blue Links
U.S.A.
"Blue" flavored with red port and put up in pseudo-sausage links.
Pot cheese
U.S.A.
Cottage cheese with a dry curd, not creamed. An old English favorite for fruited
cheese cakes with perfumed plums, lemons, almonds and macaroons. In Ireland
it was used in connection with the sheep-shearing ceremonies, although itself a
common cow curd. Pennsylvania pot cheese is cooked.
Potato
Germany and U.S.A.
Made in Thuringia from sour cow milk with sheep or goat sometimes added.
"The potatoes are boiled and grated or mashed. One part of the potato is
thoroughly mixed or kneaded with two or three parts of die curd. In the better
cheese three parts of potatoes are mixed with two of curd. During the mixing,
salt and sometimes caraway seed are added. The cheese is allowed to stand for
from two to four days while a fermentation takes place. After this the curd is
sometimes covered with beer or cream and is finally placed in tubs and allowed
to ripen for fourteen days. A variety of this cheese is made in the U.S. It is
probable, however, that it is not allowed to ripen for quite so long a period as the
potato cheese of Europe. In all other essentials it appears to be the same." From
U.S. Department of Agriculture Bulletin No. 608.
Potato Pepper
Italy
Italian Potato cheese is enlivened with black pepper, like Pepato, only not so
stony hard.
Pots de Crème St. Gervais
St. Gervais-sur-mer, France
The celebrated cream that rivals English Devonshire and is eaten both as a sweet
and as a fresh cheese.
Pouligny-St. Pierre
Touraine, France
A celebrated cylindrical cheese made in Indre. Season from May to December.
Poustagnax, le
France
A fresh cow-milk cheese of Gascony.
Prato
Brazil
Semihard, very yellow imitation of the Argentine imitation of Holland Dutch.
Standard Brazilian dessert with guava or quince paste. Named not from "dish"
but the River Plate district of the Argentine from whence it was borrowed long
ago.
Prattigau
Switzerland
Aromatic and sharp, Limburger type, from skim milk. Named for its home
valley.
Prestost or Saaland Flarr
Sweden
Similar to Gouda, but unique—the curd being mixed with whiskey, packed in a
basket, salted and cellared, wrapped in a cloth changed daily; and on the third
day finally washed with whiskey.
Primavera, Spring
Minas Geraes, Brazil
Semihard white brand of Minas cheese high quality, with a springlike fragrance.
Primost
Norway
Soft; whey; unripened; light brown; mild flavor.
Primula
Norway
A blend of French Brie and Petit Gruyère, mild table cheese imitate in Norway,
sold in small packages. Danish Appetitost is similar, but with caraway added.
Processed
U.S.A.
From here around the world. Natural cheese melted and modified by
emulsification with a harmless agent and thus changed into a plastic mass.
Promessi
Italy
Small soft-cream cheese.
Provatura
Italy
A water-buffalo variety. This type of milk makes a good beginning for a fine
cheese, no matter how it is made.
Providence
France
Port-Salut from the Trappist monastery at Briquebec.
Provole, Provolone, Provolocine, Provoloncinni, Provoletti, and Provolino
Italy
All are types, shapes and sizes of Italy's most widely known and appreciated
cheese. It is almost as widely but badly imitated in the U.S.A., where the final
"e" and "i" are interchangeable.
Cured in string nets that stay on permanently to hang decoratively in the home
kitchen or dining room. Like straw Chianti bottles, Provolones weigh from
bocconi (mouthful), about one pound, to two to four pounds. There are three-to
five-pound Provoletti, and upward with huge Salamis and Giants. Small ones
come ball, pear, apple, and all sorts of decorative shapes, big ones become
monumental sculptures that are works of art to compare with butter and soap
modeling.
P'teux, le, or Fromage Cuit
Lorraine, France
Cooked cheese worked with white wine instead of milk, and potted.
Puant Macere
Flanders
"The most candidly named cheese in existence." In season from November to
June.
Pultost or Knaost
Norway
Sour milk with some buttermilk, farm made in mountains.
Pusztador
Hungary
Semihard, Limburger-Romadur type. Full flavor, high scent.
Pyrenees, Fromage des
France
A fine mountain variety.

Quartiolo
Italy
Term used to distinguish Parmesan-type cheese made between September and
November.
Quacheq
Macedonia, Greece
Sheep, eaten both fresh and ripened.
Quargel see Olmützer.
Quartirolo
Italy
Soft, cow's milk.
Queijos—Cheeses of the Azores, Brazil and Portugal see under their local or
regional names: Alemtejo, Azeitão, Cardiga, Ilha, Prato and Serra da Estrella.
Queso Anejo
Mexico
White, dry, skim milk.
Queso de Bola
Mexico
Whole milk, similar to Edam.
Queso de Cavallo
Venezuela
Pear-shaped cheese.
Quesos Cheeses: Blanco, Cartera and Palma Metida see Venezuela.
Queso de Cincho
Venezuela
Hard, round orange balls weighing four pounds and wrapped in palm leaves.
Queso de Crema
Costa Rica
Similar to soft Brick.
Queso de Hoja, Leaf Cheese
Puerto Rico
Named from its appearance when cut, like leaves piled on top of each other.
Queso de Mano
Venezuela
Aromatic, sharp, in four-ounce packages.
Queso del Fais, Queso de la Tierra
Puerto Rico
White; pressed; semisoft Consumed locally,
Queso de Prensa
Puerto Rico
The name means pressed cheese. It is eaten either fresh or after ripening two or
three months.
Queso de Puna
Puerto Rico
Like U.S. cottage or Dutch cheese, eaten fresh.
Queso de Tapara
Venezuela
Made in Carora, near Barqisimeto, called tapara from the shape and tough skin
of that local gourd. "It is very good fresh, but by the time it arrives in Carora it is
often bad and dry." D.K.K. in Bueno Provecho.
Queso Fresco
El Salvador
Cottage-cheese type.
Queville see Chapter 3.
Queyras see Champoléon.

Rabaçal
Coimbra, Portugal
Semisoft; sheep or goat; thick, round, four to five inches in diameter. Pleasantly
oily, if made from sheep milk.
Rabbit Cheese
U.S.A.
A playful name for Cheddar two to three years old.
Radener
Germany
Hard; skim, similar to Emmentaler; made in Mecklenburg. Sixteen by four
inches, weight 32 pounds.
Radolfzeller Cream
Germany, Switzerland, Austria
Similar to Münster.
Ragnit see Tilsit.
Rahmkäse, Allgäuer
German
Cream.
Rainbow
Mexico
Mild; mellow.
Ramadoux
Belgium
Soft; sweet cream; formed in cubes. Similar to Hervé
Rammil or Rammel
England
André Simon calls this "the best cheese made in Dorsetshire." Also called
Rammilk, because made from whole or "raw milk." Practically unobtainable
today.
Rangiport
France
A good imitation of Port-Salut made in Seine-et-Oise.
Rarush Durmar
Turkey
Brittle; mellow; nutty.
Rächerkäse
The name for all smoked cheese in Germanic countries, where it is very popular.
Raviggiolo
Tuscany, Italy
Ewe's milk. Uncooked; soft; sweet; creamy.
Rayon or Raper
Switzerland
A blind Emmentaler called Rayon is shipped young to Italy, where it is hardened
by aging and then sold as Raper, for grating and seasoning.
Reblochon or Roblochon
Savoy
Sheep; soft; whole milk; in season from October to June. Weight one to two
pounds. A cooked cheese imitated as Brizecon in the same section.
Récollet de Gérardmer
Vosges, France
A harvest variety similar to Géromé, made from October to April
Red
Russia
see Livlander.
Red Balls
Dutch
see Edam.
Reggiano see Grana.
Regianito
Argentine
Italian Reggiano type with a name of its own, for it is not a mere imitation in this
land of rich milk and extra fine cheeses.
Reichkäse
German
Patriotically hailed as cheese of the empire, when Germany had one.
Reindeer
Lapland, Iceland, Sweden, Norway
In all far northern lands a type of Swiss is made from reindeer milk It is lightly
salted, very hard; and the Lapland production is curiously formed, like a
dumbbell with angular instead of round ends.
Relish cream cheese
U.S.A.
Mixed with any piquant relish and eaten fresh.
Remoudon, or Fromage Piquant
Belgium
The two names combine in re-ground piquant cheese, and that's what it is. The
season is winter, from November to June.
Requeijão
Portugal and Brazil
Recooked.
Resurrection see Welsh.
Rhubarbe
France
A type of Roquefort which, in spite of its name, is no relation to our pie plant.
Riceys see Champenois.
Ricotta Romano
Italy
Soft and fresh. The best is made from sheep buttermilk. Creamy, piquant, with
subtle fragrance. Eaten with sugar and cinnamon, sometimes with a dusting of
powdered coffee.
Ricotta
Italy and U.S.A.
Fresh, moist, unsalted cottage cheese for sandwiches, salads, lasagne, blintzes
and many Italian dishes. It is also mixed with Marsala and rum and relished for
dessert Ricotta may be had in every Little Italy, some of it very well made and,
unfortunately, some of it a poor substitute whey cheese.
Ricotta Salata
Hard; grayish white. Although its flavor is milk it is too hard and too salty for
eating as is, and is mostly used for grating.
Riesengebirge
Bohemia
Semisoft; goat or cow; delicate flavor, lightly smoked in Bohemia's northern
mountains.
Rinnen
Germany
This traditional Pomeranian sour-milk, caraway-seeded variety is named from
the wooden trough in which it is laid to drain.
Riola
Normandy, France
Soft; sheep or goat; sharp; resembles Mont d'Or but takes longer to ripen, two to
three months.
Robbiole
Robbiola
Robbiolini
Lombardy
Italian
Very similar to Crescenza (see.) Alpine winter cheese of fine quality. The form is
circular and flat, weighing from eight ounces to two pounds, while Robbiolini,
the baby of the family tips the scale at just under four ounces.
Roblochon, le
Same as Reblochon. A delicious form of it is made of half-dried sheep's milk in
Le Grand Bornand.
Rocamadur
Limousin, France
Tiny sheep milk cheese weighing two ounces. In season November to May.
Rocroi
France
From the Champagne district.
Rokadur
Yugoslavia
Imitation Roquefort.
Roll
England
Hard cylinder, eight by nine inches, weighing twenty pounds.
Rollot or Rigolot
Picardy and Montdidier, France
Soft; fermented; mold-inoculated; resembles Brie and Camembert, but much
smaller. In season October to May. This is Picardy's one and only cheese.
Roma
Italy
Soft cream.
Romadour, Romadura, and other national spellings
Germany, Austria, Hungary, Switzerland
A great Linburger. The eating season is from November to April. It is not a
summer cheese, especially in lands where refrigeration is scarce. Fine brands are
exported to America from several countries.
Romano, Romano Vacchino
Italy
Strong: flavoring cheese like Parmesan and Pecorino.
Romanello
U.S.A.
Similar to Romano Vacchino and Old Monterey Jack. Small grating cheese,
cured one year.
Roquefort
France
King of cheeses, with its "tingling Rabelaisian pungency." See Chapter 3.
Roquefort cheese dressing, bottled
U.S.A.
Made with genuine imported Roquefort, but with cottonseed oil instead of olive,
plain instead of wine vinegar, sugar, salt, paprika, mustard, flour and spice oil.
Roquefort de Corse
Corsica, France
This Corsican imitation is blue-colored and correctly made of sheep milk, but
lacks the chalk caves of Auvergne for ripening.
Roquefort de Tournemire
France
Another Blue cheese of sheep milk from Languedoc, using the royal Roquefort
name.
Rougerets, les
Lyonnais, France
A typical small goat cheese from Forez, in a section where practically every
variety is made with goat milk.
Rouennais
France
This specialty, named after its city, Rouen, is a winter cheese, eaten from
October to May.
Round Dutch
Holland
An early name for Edam.
Rouy, le
Normandy, France
From the greatest of the cheese provinces, Normandy.
Royal Brabant
Belgium
Whole milk. Small, Limburger type.
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 one. This
particular pasteurized process-cheese spread puts its ingredients in finer type
than any accident insurance policy: Samsoe (Danish Swiss) cheese, cream,
water, non-fat dry milk solids, cheese whey solids and disodium phosphate.
Ruffec, Fromage de
Saintonge, France
Fresh; goat.
Runesten
Denmark and U.S.A.
Similar to Herrgårdsost. Small eyes. "Wheel" weighs about three pounds.
Wrapped in red transparent film.
Rush Cream Cheese
England and France
Not named from the rush in which many of our cheeses are made, but from the
rush mats and nets some fresh cream cheeses are wrapped and sewed up in to
ripen. According to an old English recipe the curds are collected with an
ordinary fish-slice and placed in a rush shape, covered with a cloth when filled.
Lay a half-pound weight in a saucer and set this on top of the strained curd for a
few hours, and then increase the weight by about a half pound. Change the cloths
daily until the cheese looks mellow, then put into the rush shape with the fish
slice. The formula in use in France, where willow heart-shape baskets are sold
for making this cheese, is as follows: Add one cup new warm milk to two cups
freshly-skimmed cream. Dissolve in this one teaspoon of fine sugar and one
tablespoon common rennet or thirty drops of Hauser's extract of rennet. Let it
remain in a warm place until curd sets. Rush and straw mats are easily made by
cutting the straw into lengths and stringing them with a needle and thread. The
mats or baskets should not be used a second time.

S
Saaland Pfarr, or Prestost
Sweden
Firm; sharp; biting; unique of its kind because it is made with whiskey as an
ingredient and the finished product is also washed with whiskey.
Saanen
Switzerland
Semihard and as mellow as all good Swiss cheese. This is the finest cheese in the
greatest cheese land; an Emmentaler also known as Hartkäse, Reibkäse and
Walliskäse, it came to fame in the sixteenth century and has always fetched an
extra price for its quality and age. It is cooked much dryer in the making, so it
takes longer to ripen and then keeps longer than any other. It weighs only ten to
twenty pounds and the eyes are small and scarce. The average period needed for
ripening is six years, but some take nine.
Sage, or Green cheese
England
This is more of a cream cheese, than a Cheddar, as Sage is in the U.S.A. It is
made by adding sage leaves and a greening to milk by the method described in
Chapter 4.
Saint-Affrique
Guyenne, France
This gourmetic center, hard by the celebrated town of Roquefort, lives up to its
reputation by turning out a toothsome goat cheese of local renown.
We will not attempt to describe it further, since like most of the host of cheeses
honored with the names of Saints, it is seldom shipped abroad.
Saint-Agathon
Brittany, France
Season, October to July.
Saint-Amand-Montrond
Berry, France
Made from goat's milk.
Saint-Benoit
Loiret, France
Soft Olivet type distinguished by charcoal being added to the salt rubbed on the
outside of the finished cheese. It ripens in twelve to fifteen days in summer, and
eighteen to twenty in winter. It is about six inches in diameter.
Saint-Claude
Franche-Comté, France
Semihard; blue; goat; mellow; small; square; a quarter to a half pound. The curd
is kept five to six hours only before salting and is then eaten fresh or put away to
ripen.
Saint-Cyr see Mont d'Or.
Saint-Didier au Mont d'Or see Mont d'Or.
Saint-Florentin
Burgundy, France
A lusty cheese, soft but salty, in season from November to July.
Saint-Flour
Auvergne, France
Another seasonal specialty from this province of many cheeses.
Saint-Gelay
Poitou, France
Made from goat's milk.
Saint-Gervais, Pots de Creme, or Le Saint Gervais
see Pots de Crème.
Saint-Heray see La Mothe.
Saint-Honoré
Nivernais, France
A small goat cheese.
Saint-Hubert
France
Similar to Brie.
Saint-Ivel
England
Fresh dairy cream cheese containing Lactobacillus acidophilus. Similar to the
yogurt cheese of the U.S.A., which is made with Bacillus Bulgaricus.
Saint-Laurent
Roussillon, France
Mountain sheep cheese.
Saint-Lizier
Béarn, France
A white, curd cheese.
Saint-Loup, Fromage de
Poitou and Vendée, France
Half-goat, half-cow milk, in season February to September
Saint-Marcellin
Dauphiné, France
One of the very best of all goat cheeses. Three by ¾ inches, weighing a quarter
of a pound. In season from March to December. Sometimes sheep milk may be
added, even cow's, but this is essentially a goat cheese.
Saint-Moritz
Switzerland
Soft and tangy.
Saint-Nectaire, or Senecterre
Auvergne, France
Noted as one of the greatest of all French goat cheeses.
Saint-Olivet see Chapter 3.
Saint-Pierre-Pouligny see Pouligny-Saint-Pierre.
Saint-Reine see Alise.
Saint-Rémy, Fromage de
Haute-Saône, France
Soft Pont l'Evêque type.
Saint-Stefano
German
Bel Paese type.
Saint-Winx
Flanders, France
The fromage of Saint-Winx is a traditional leader in this Belgian border province
noted for its strong, spiced dairy products.
Sainte-Anne d'Auray
Brittany, France
A notable Port-Salut made by Trappist monks.
Sainte-Marie
Franche-Comté, France
A creamy concoction worthy of its saintly name.
Sainte-Maure, le, or Fromage de Sainte-Maure-de-Touraine
France
Made in Touraine from May to November. Similar to Valençay.
Salamana
Southern Europe
Soft sheep's milk cheese stuffed into bladderlike sausage, to ripen. It has
authority and flavor when ready to spread on bread, or to mix with cornmeal and
cook into a highly cheese-flavored porridge.
Salame
France
Soft cream cheese stuffed into skins like salami sausages. Salami-sausage style
of packing cheese has always been common in Italy, from Provolone down, and
now—both as salami and links—it has became extremely popular for processed
and cheese foods throughout America.
Salers, Bleu de
France
One of the very good French Blues.
Saligny
Champagne, France
White cheese made from sheep's milk.
Saloio
Lisbon, Portugal
An aromatic farm-made hand cheese of skim milk. Short cylinder, 1½ to two
inches in diameter, weighing a quarter of a pound. Made near the capital, Lisbon,
on many small farms.
Salonite
Italy
Favorite of Emperor Augustus a couple of thousand years ago.
Saltee
Ireland
Firm; highly colored; tangy; boxed in half-pound slabs. The same as Whitethorn
except for the added color. Whitethorn is as white as its name implies.
Salt-free cheese, for diets
U.S. cottage; French fresh goat cheese; and Luxembourg Kochenkäse.
Samsö
Denmark
Hard; white; sharp; slightly powdery and sweetish. This is the pet cheese of Erik
Blegvad who illustrated this book.
Sandwich Nut
An American mixture of chopped nuts with Cream cheese or Neufchâtel.
Sapsago see Chapter 3.
Sardegna
Sardinia
A Romano type made in Sardinia.
Sardinian
Sardinia, Italy
The typical hard grating cheese of this section of Italy.
Sardo
Sardinia, Italy
Hard; sharp; for table and for seasoning. Imitated in the Argentine. There is also
a Pecorino named Sardo.
Sarraz or Sarrazin
Vaud, Switzerland
Roquefort type.
Sassenage
Dauphiny, France
Semihard; bluer and stronger than Stilton. This makes a French trio of Blues
with Septmoncel and Gex, all three of which are made with the three usual milks
mixed: cow, goat and sheep. A succulent fermented variety for which both
Grenoble and Sassenage are celebrated.
Satz
Germany
Hard cheese made in Saxony.
Savoy, Savoie
France
Semisoft; mellow; tangy Port-Salut made by Trappist monks in Savoy.
Sbrinz
Argentine
Hard; dry; nutty; Parmesan grating type.
Scanno
Abruzzi, Italy
Soft as butter; sheep; burnt taste, delicious with fruits. Blackened rind, deep
yellow interior.
Scarmorze or Scamorze
Italy
Hard; buffalo milk; mild Provolone type. Also called Pear from being made in
that shape, oddly enough also in pairs, tied together to hang from rafters on
strings in ripening rooms or in the home kitchen. Fine when sliced thick and
fried in olive oil. A specialty around Naples. Light-tan oiled rind, about 3½ by
five inches in size. Imitated in Wisconsin and sold as Pear cheese.
Schabziger see Chapter 3.
Schafkäse (Sheep Cheese)
Germany
Soft; part sheep milk; smooth and delightful.
Schamser, or Rheinwald
Canton Graubiinden, Switzerland
Large skim-milker eighteen by five inches, weighing forty to forty-six pounds.
Schlickermilch
This might be translated "milk mud." It's another name for Bloder, sour milk
"waddle" cheese.
Schlesische Sauermilchkäse
Silesia, Poland
Hard; sour-milker; made like hand cheese. Laid on straw-covered shelves, dried
by a stove in winter and in open latticed sheds in summer. When very dry and
hard, it is put to ripen in a cellar three to eight weeks and washed with warm
water two or three times a week.
Schlesischer Weichquarg
Silesia, Poland
Soft, fresh skim, sour curd, broken up and cooked at 100° for a short time.
Lightly pressed in a cloth sack twenty- four hours, then kneaded and shaped by
hand, as all hand cheeses are. Sometimes sharply flavored with onions or
caraway. Eaten fresh, before the strong hand cheese odor develops.
Schloss, Schlosskäse, or Bismarck
German
This Castle cheese, also named for Bismarck and probably a favorite of his,
together with Bismarck jelly doughnuts, is an aristocratic Limburger that served
as a model for Liederkranz.
Schmierkäse
German cottage cheese that becomes smearcase in America.
Schnitzelbank Pot see Liederkranz, Chapter 4.
Schönland
German
Imitation of Italian Bel Paese, also translated "beautiful land."
Schützenkäse
Austria
Romadur-type. Small rectangular blocks weighing less than four ounces and
wrapped in tin foil.
Shottengsied
Alpine
A whey cheese made and consumed locally in the Alps.
Schwarzenberger
Hungary and Bohemia
One part skim to two parts fresh milk. It takes two to three months to ripen.
Schweizerkäse
Switzerland
German for Swiss cheese. (See Emmentaler.)
Schweizerost Dansk, Danish Swiss Cheese
Denmark
A popular Danish imitation of Swiss Swiss cheese that is nothing wonderful.
Select Brick see Chapter 12.
Selles-sur Cher
Berry, France
A goat cheese, eaten from February to September.
Sénecterre
Puy-de-Dôme, France
Soft, whole-milk; cylindrical, weighing about 1½ pounds.
Septmoncel
France
Semihard; skim; blue-veined; made of all three milks: cow, goat and sheep. An
excellent "Blue" ranked above Roquefort by some, and next to Stilton. Also
called Jura Bleu, and a member of the triple milk triplets with Gex and
Sassenage.
Serbian
Serbia
Made most primitively by dropping heated stones into a kettle of milk over an
open fire. After the rennet is added, the curd stands for an hour and is separated
from the whey by being lifted in a cheesecloth and strained. It is finally put in a
wooden vessel to ripen. First it is salted, then covered each day with whey for
eight days and finally with fresh milk for six.
Syria also makes a cheese called Serbian from goat's milk. It is semisoft.
Serbian Butter see Kajmar.
Serra da Estrella, Queijo da (Cheese of the Star Mountain Range)
Portugal
The finest of several superb mountain-sheep cheeses in Portugal. Other milk is
sometimes added, but sheep is standard. The milk is coagulated by an extract of
thistle or cardoon flowers in two to six hours. It is ripened in circular forms for
several weeks and marketed in rounds averaging five pounds, about ten by two
inches. The soft paste inside is pleasantly oily and delightfully acid.
Sharp-flavored cheese
U.S. aged Cheddars, including Monterey Jack; Italian Romano Fecorino, Old
Asiago, Gorgonzola, Incanestrato and Caciocavallo; Spanish de Fontine; Aged
Roumanian Kaskaval.
Shefford see Chapter 2.
Silesian
Poland and Germany
White; mellow; caraway-seeded. Imitated in the U.S.A. (see Schlesischer.)
Sir cheeses
In Yugoslavia, Montenegro and adjacent lands Sir or Cyr means cheese. Mostly
this type is made of skimmed sheep milk and has small eyes or holes, a sharp
taste and resemblance to both American Brick and Limburger. They are much
fewer than the Saint cheeses in France.
Sir Iz Mjesine
Dalmatia, Yugoslavia
Primitively made by heating skim sheep milk in a bottle over an open fire,
coagulating it quickly with pig or calf rennet, breaking up the curd with a
wooden spoon and stirring it by hand over the fire. Pressed into forms eight
inches square and two inches thick, it is dried for a day and either eaten fresh or
cut into cubes, salted, packed in green sheep or goat hides, and put away to
ripen.
Sir Mastny
Montenegro
Fresh sheep milk.
Sir Posny
Montenegro
Hard; skim sheep milk; white, with many small holes. Also answers to the
names of Tord and Mrsav.
Sir, Twdr see Twdr Sir.
Sir, Warshawski see Warshawski Syr.
Siraz
Serbia
Semisoft; whole milk. Mellow.
Skyr
Iceland
The one standard cheese of the country. A cross between Devonshire cream and
cream cheese, eaten with sugar and cream. It is very well liked and filling, so
people are apt to take too much. A writer on the subject gives this bit of useful
information for travelers: "It is not advisable, however, to take coffee and Skyr
together just before riding, as it gives you diarrhea."
Slipcote, or Colwick
England
Soft; unripened; small; white; rich as butter. The curd is put in forms six by two
inches for the whey to drain away. When firm it is placed between cabbage
leaves to ripen for a week or two, and when it is taken from the leaves the skin
or coat becomes loose and easily slips off—hence the name. In the middle of the
eighteenth century it was considered the best cream cheese in England and was
made then, as today, in Wissenden, Rutlandshire.
Smältost
Sweden
Soft and melting.
Smearcase
Old English corruption of German Schmierkäse, long used in America for
cottage cheese.
Smoked Block
Austria
A well-smoked cheese in block form.
Smoked Mozzarella see Mozzarella Affumicata.
Smoked Szekely
Hungary
Soft; sheep; packed like sausage in skins or bladders and smoked.
Smokelet
Norway.
A small smoked cheese.
Soaked-curd cheese see Washed-curd cheese.
Sorbais
Champagne, France
Semihard; whole milk; fermented; yellow, with reddish brown rind. Full flavor,
high smell. Similar to Maroilles in taste and square shape, but smaller.
Sorte Maggenga and Sorte Vermenga
Two "sorts" of Italian Parmesan.
Soumaintrain, Fromage de
France
Soft; fine; strong variety from Upper Burgundy.
Soybean
China
Because this cheese is made of vegetable milk and often developed with a
vegetable rennet, it is rated by many as a regular cheese. 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 shiver.
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 together.
Sperrkäse see Dry.
Spiced
International
Many a bland cheese is saved from oblivion by the addition of spice, to give it
zest. One or more spices are added in the making and thoroughly mixed with the
finished product, so the cheese often takes the name of the spice: Kuminost or
Kommenost for cumin; Caraway in English and several other languages, among
them Kümmel, Nokkelost and Leyden; Friesan Clove and Nagelkass; Sage;
Thyme, cloverleaf Sapsago; whole black pepper Pepato, etc.
Spiced and Spiced Spreads
U.S.A.
Government standards for spiced cheeses and spreads specify not less than 1½
ounces of spice to 100 pounds of cheese.
Spiced Fondue see Vacherin Fondu.
France
Spitz Spitzkase
Germany
Small cylinder, four by one and a half inches. Caraway spiced, Limburger-like.
see Backsteiner.
Sposi
Italy
Soft; small; cream.
Spra
Greek
Sharp and pleasantly salty, packed fresh from the brine bath in one-pound jars.
As tasty as all Greek cheeses because they are made principally from sheep milk.
Stängenkase
Germany
Limburger type.
Stein Käse
U.S.A.
Aromatic, piquant "stone." A beer stein accompaniment well made after the old
German original.
Steinbuscher-Käse
German
Semihard; firm; full cream; mildly sour and pungent. Brick forms, reddish and
buttery. Originated in Frankfurt. Highly thought of at home but little known
abroad.
Steppe
Russia, Germany, Austria, Denmark
German colonists made and named this in Russia. Rich and mellow, it tastes like
Tilsiter and is now made in Denmark for export, as well as in Germany and
Austria for home consumption.
Stilton see Chapter 3.
Stirred curd cheese
U.S.A.
Similar to Cheddar, but more granular, softer in texture and marketed younger.
Stracchino
Italy
Soft; goat; fresh cream; winter; light yellow; very sharp, rich and pungent. Made
in many parts of Italy and eaten sliced, never grated. A fine cheese of which
Taleggio is the leading variety. See in Chapter 3. Also see Certoso Stracchino.
Stracchino Crescenza is an extremely soft and highly colored member of this
distinguished family.
Stravecchio
Italy
Well-aged, according to the name. Creamy and mellow.
Stringer see Spalen.
Styria
Austria
Whole milk. Cylindrical form.
Suffolk
England
An old-timer, seldom seen today. Stony-hard, horny "flet milk" cartwheels
locally nicknamed "bang." Never popular anywhere, it has stood more abuse
than Limburger, not for its smell but for its flinty hardness.

"Hunger will break through stone walls and anything

except a Suffolk cheese."

"Those that made me were uncivil

For they made me harder than the devil.
Knives won't cut me; fire won't sweat me;
Dogs bark at me, but can't eat me."

Surati, Panir
India
Buffalo milk. Uncolored.
Suraz
Serbia
Semihard and semisoft.
Sveciaost
Sweden
A national pride, named for its country, Swedish cheese, to match Swiss cheese
and Dutch cheese. It comes in three qualities: full cream, ¾ cream, and half
cream. Soft; rich; ready to eat at six weeks and won't keep past six months. A
whole-hearted, whole-milk, wholesome cheese named after the country rather
than a part of it as most osts are.
Sweet-curd
U.S.A.
Hard Cheddar, differing in that the milk is set sweet and the curd cooked firmer
and faster, salted and pressed at once. When ripe, however, it is hardly
distinguishable from the usual Cheddar made by the granular process.
Swiss
U.S.A.
In 1845 emigrants from Galrus, Switzerland, founded New Galrus, Wisconsin
and, after failing at farming due to cinch bugs gobbling their crops, they turned
to cheesemaking and have been at it ever since. American Swiss, known long
ago as picnic cheese, has been their standby, and only in recent years these
Wisconsin Schweizers have had competition from Ohio and other states who
turn out the typical cartwheels, which still look like the genuine imported
Emmentaler.
Szekely
Transylvania, Hungary
Soft; sheep; packed in links of bladders and sometimes smoked. This is the type
of foreign cheese that set the popular style for American processed links, with
wine flavors and everything.

Taffel, Table, Taffelost

Denmark
A Danish brand name for an ordinary slicing cheese.
Tafi
Argentina
Made in the rich province of Tucuman.
Taiviers, les Petits Fromages de
Périgord, France
Very small and tasty goat cheese.
Taleggio
Lombardy, Italy
Soft, whole-milk, Stracchino type.
Tallance
France
Goat.
Tamie
France
Port-Salut made by Trappist monks at Savoy from their method that is more or
less a trade secret. Tome de Beaumont is an imitation produced not far away.
Tanzenberger
Carinthia, Austria
Limburger type.
Tao-foo or Tofu
China, Japan, the Orient
Soybean curd or cheese made from the "milk" of soybeans. The beans are
ground and steeped, made into a paste that's boiled so the starch dissolves with
the casein. After being strained off, the "milk" is coagulated with a solution of
gypsum. This is then handled in the same way as animal milk in making
ordinary cow-milk cheeses. After being salted and pressed in molds it is ready to
be warmed up and added to soups and cooked dishes, as well as being eaten as
is.
Teleme
Rumania
Similar to Brinza and sometimes called Branza de Bralia. Made of sheep's milk
and rapidly ripened, so it is ready to eat in ten days.
Terzolo
Italy
Term used to designate Parmesan-type cheese made in winter.
Tête à Tête, Tête de Maure, Moor's Head
France
Round in shape. French name for Dutch Edam.
Tête de Moine, Monk's Head
France
A soft "head" weighing ten to twenty pounds. Creamy, tasty, summer Swiss,
imitated in Jura, France, and also called Bellelay.
Tête de Mort see Fromage Gras for this death's head.
"The Tempting cheese of Fyvie"
Scotland
Something on the order of Eve's apple, according to the Scottish rhyme that
exposes it:

The first love token ye gae me

Was the tempting cheese of Fyvie.
O wae be to the tempting cheese,
The tempting cheese of Fyvie,
Gat me forsake my ain gude man
And follow a fottman laddie.

Texel
Sheep's milk cheese of three or four pounds made on the island of Texel, off the
coast of the Netherlands.
Thenay
Vendôme, France
Resembles Camembert and Vendôme.
Thion
Switzerland
A fine Emmentaler.
Three Counties
Ireland
An undistinguished Cheddar named for the three counties that make most of the
Irish cheese.
Thuringia Caraway
Germany
A hand cheese spiked with caraway.
Thyme
Syria
Soft and mellow, with the contrasting pungence of thyme. Two other herbal
cheeses are flavored with thyme—both French: Fromage Fort II, Hazebrook II.
Tibet
Tibet
The small, hard, grating cheeses named after the country Tibet, are of sheep's
milk, in cubes about two inches on all sides, with holes to string them through
the middle, fifty to a hundred on each string. They suggest Chinese strings of
cash and doubtless served as currency, in the same way as Chinese cheese
money. (See under Money.)
Tignard
Savoy, France
Hard; sheep or goat; blue-veined; sharp; tangy; from Tigne Valley in Savoy.
Similar to Gex, Sassenage and Septmoncel.
Tijuana
Mexico
Hard; sharp; biting; named from the border race-track town.
Tillamook see Chapter 4.
Tilsit, or Tilsiter Käse, also called Ragnit
Germany
This classical variety of East Prussia is similar to American Brick. Made of
whole milk, with many small holes that give it an open texture, as in Port-Salut,
which it also resembles, although it is stronger and coarser.
Old Tilsiter is something special in aromatic tang, and attempts to imitate it are
made around the world. One of them, Ovár, is such a good copy it is called
Hungarian Tilsit. There are American, Danish, and Canadian—even Swiss—
imitations.
The genuine Tilsit has been well described as "forthright in flavor; a good snack
cheese, but not suitable for elegant post-prandial dallying."
Tilziski
Yugoslavia
A Montenegrin imitation Tilsiter.
Tome de Beaumont
France
Whole cow's milk.
Tome, la
Auvergne, France
Also called Fourme, Cantal, or Fromage de Cantal. A kind of Cheddar that
comes from Ambert, Aubrac, Aurillac, Grand-Murol, Rôche, Salers, etc.
Tome de Chèvre
Savoy, France
Soft goat cheese.
Tome de Savoie
France
Soft paste; goat or cow. Others in the same category are: Tome des Beagues,
Tome au Fenouil, Tome Doudane.
Tomelitan Gruyère
Norway
Imitation of French Gruyère in 2½ ounce packages.
Topf or Topfkäse
Germany
A cooked cheese to which Pennsylvania pot is similar. Sour skim milk cheese,
eaten fresh and sold in packages of one ounce. When cured it is flaky.
Toscano, or Pecorino Toscano
Tuscany, Italy
Sheep's milk cheese like Romano but softer, and therefore used as a table cheese.
Toscanello
Tuscany, Italy
A smaller edition of Toscano.
Touareg
Berber, Africa
Skim milk often curdled with Korourou leaves. The soft curd is then dipped out
onto mats like pancake batter and sun dried for ten days or placed by a fire for
six, with frequent turning. Very hard and dry and never salted. Made from Lake
Tchad to the Barbary States by Berber tribes.
Tour Eiffel
Berry, France
Besides naming this Berry cheese, Tour Eiffel serves as a picturesque label and
trademark for a brand of Camembert.
Touloumisio
Greece
Similar to Feta.
Tournette
France
Small goat cheese.
Tourne de chèvre
Dauphiné, France
Goat cheese.
Trappe, la, or Oka
Canada
Truly fine Port-Salut named for the Trappist order and its Canadian monastery.
Trappist see Chapter 3.
Trappist
Yugoslavia
Trappist Port-Salut imitation.
Trauben (Grape)
Switzerland
Swiss or Gruyère aged in Swiss Neuchâtel wine and so named for the grape.
Travnik, Travnicki
Albania, Russia, Yugoslavia
Soft, sheep whole milk with a little goat sometimes and occasionally skim milk.
More than a century of success in Europe, Turkey and adjacent lands where it is
also known as Arnauten, Arnautski Sir and Vlasic.
When fresh it is almost white and has a mild, pleasing taste. It ripens to a
stronger flavor in from two weeks to several months, and is not so good if holes
should develop in it. The pure sheep-milk type when aged is characteristically
oily and sharp.
Traz os Montes
Portugal
Soft; sheep; oily; rich; sapid. For city turophiles nostalgically named "From the
Mountains." All sheep cheese is oily, some of it a bit muttony, but none of it at
all tallowy.
Trecce
Italy
Small, braided cheese, eaten fresh.
Triple Aurore
France
Normandy cheese in season all the year around.
Troo
France
Made and consumed in Touraine from May to January.
Trouville
France
Soft, fresh, whole milk. Pont l'Evêque type of superior quality.
Troyes, Fromage de see Barberey and Ervy.
Truckles
England
No. I: Wiltshire, England. Skimmed milk; blue-veined variety like Blue Vinny.
The quaint word is the same as used in truckle or trundle bed. On Shrove
Monday Wiltshire kids went from door to door singing for a handout:

Pray, dame, something,

An apple or a dumpling,
Or a piece of Truckle cheese
Of your own making.

No. II: Local name in the West of England for a full cream Cheddar put up in
loaves.
Tschil
Armenia
Also known as Leaf, Telpanir and Zwirn. Skim milk of either sheep or cows.
Made into cakes and packed in skins in a land where wine is drunk from skin
canteens, often with Tschil.
Tuile de Flandre
France
A type of Marolles.
Tullum Penney
Turkey
Salty from being soaked in brine.
Tuna, Prickly Pear
Mexico
Not an animal milk cheese, but a vegetable one, made by boiling and straining
the pulp of the cactuslike prickly pear fruit to cheeselike consistency. It is
chocolate-color and sharp, piquantly pleasant when hard and dry. It is sometimes
enriched with nuts, spices and/or flowers. It will keep for a very long time and
has been a dessert or confection in Mexico for centuries.
Tuscano
Italy
Semihard; cream color; a sort of Tuscany Parmesan.
Twdr Sir
Serbia
Semisoft sheep skim-milk cheese with small holes and a sharp taste. Pressed in
forms two by ten to twelve inches in diameter. Similar to Brick or Limburger.
Twin Cheese
U.S.A.
Outstanding American Cheddar marketed by Joannes Brothers, Green Bay,
Wisconsin.
Tworog
Russia
Semihard sour milk farm (not factory) made. It is used in the cheese bread called
Notruschki.
Tybo
Denmark
Made in Copenhagen from pasteurized skim milk.
Tyrol Sour
German
A typical Tyrolean hand cheese.
Tzgone
Dalmatia
The opposite number of Tzigen, just below.
Tzigenkäse
Austria
Semisoft; skimmed sheep, goat or cow milk. White; sharp and salty; originated
in Dalmatia.

Urda
Rumania
Creamy; sweet; mild.
Uri
Switzerland
Hard; brittle; white; tangy. Made in the Canton of Uri. Eight by eight to twelve
inches, weight twenty to forty pounds.
Urseren
Switzerland
Mild flavored. Cooked curd.
Urt, Fromage d'
Soft Port-Salut type of the Basque country.

Vacherin
France and Switzerland
I. Vacherin à la Main. Savoy, France. Firm, leathery rind, soft interior like Brie
or Camembert; round, five to six by twelve inches in diameter. Made in summer
to eat in winter. When fully ripe it is almost a cold version of the great dish
called Fondue. Inside the hard-rind container is a velvety, spicy, aromatic cream,
more runny than Brie, so it can be eaten with a spoon, dunked in, or spread on
bread. The local name is Tome de Montague.
II. Vacherin Fondu, or Spiced Fondu. Switzerland. Although called Fondu from
being melted, the No. I Vacherin comes much closer to our conception of the
dish Fondue, which we spell with an "e."
Vacherin No. II might be called a re-cooked and spiced Emmentaler, for the
original cheese is made, and ripened about the same as the Swiss classic and is
afterward melted, spiced and reformed into Vacherin.
Val-d'Andorre, Fromage du
Andorra, France
Sheep milk.
Valdeblore, le
Nice, France
Hard, dried, small Alpine goat cheese.
Valençay, or Fromage de Valençay
Touraine, France
Soft; cream; goat milk; similar to Saint-Maure. In season from May to
December. This was a favorite with Francis I.
Valio
Finland
One-ounce wedges, six to a box, labeled pasteurized process Swiss cheese, made
by the Cooperative Butter Export Association, Helsinki, Finland, to sell to North
Americans to help them forget what real cheese is.
Valsic
Albania
Crumbly and sharp.
Varalpenland
Germany
Alpine. Piquant, strong in flavor and smell.
Varennes, Fromage de
France
Soft, fine, strong variety from Upper Burgundy.
Västerbottenost
West Bothnia
Slow-maturing. One to one-and-a-half years in ripening to a pungent, almost
bitter taste.
Västgötaost
West Gothland, Sweden
Semihard; sweet and nutty. Takes a half year to mature. Weight twenty to thirty
pounds.
Vendôme, Fromage de
France
Hard; sheep; round and flat; like la Cendrée in being ripened under ashes. There
is also a soft Vendôme sold mostly in Paris.
Veneto, Venezza
Italy
Parmesan type, similar to Asiago. Usually sharp.
Vic-en-Bigorre
France
Winter cheese of Béarn in season October to May.
Victoria
England
The brand name of a cream cheese made in Guilford.
Ville Saint-Jacques
France
Ile-de-France winter specialty in season from November to May.
Villiers
France
Soft, one-pound squares made in Haute-Marne.
Viry-vory, or Vary
France
Fresh cream cheese.
Viterbo
Italy
Sheep milk usually curdled with wild artichoke, Cynara Scolymus. Strong
grating and seasoning type of the Parmesan-Romano-Pecorino family.
Vize
Greece
Ewe's milk; suitable for grating.
Void
Meuse, France
Soft associate of Pont l'Evêque and Limburger.
Volvet Kaas
Holland
The name means "full cream" cheese and that—according to law—has 45% fat
in the dry product (See Gras.)
Vorarlberg Sour-milk
Greasy
Hard; greasy; semicircular form of different sizes, with extra-strong flavor and
odor. The name indicates that it is made of sour milk.
Vory, le
France
Fresh cream variety like Neufchâtel and Petit Suisse.

Warshawski Syr
Poland
Semihard; fine nutty flavor; named for the capital city of Poland.
Warwickshire
England
Derbyshire type.
Washed-curd cheese
U.S.A.
Similar to Cheddar. The curd is washed to remove acidity and any abnormal
flavors.
Wedesslborg
Denmark
A mild, full cream loaf of Danish blue that can be very good if fully ripened.
Weisschmiere
Bavaria, Germany
Similar to Weisslacker, a slow-ripening variety that takes four months.
Weisslacker, White Lacquer
Bavaria
Soft; piquant; semisharp; Allgäuer-type put up in cylinders and rectangles, 4½
by 4 by 3½, weighing 2½ pounds. One of Germany's finest soft cheeses.
Welsh cheeses
The words Welsh and cheese have become synonyms down the ages. Welsh
"cheeses can be attractive: the pale, mild Caerphilly was famous at one time, and
nowadays has usually a factory flavor. A soft cream cheese can be obtained at
some farms, and sometimes holds the same delicate melting sensuousness that is
found in the poems of John Keats.
"The 'Resurrection Cheese' of Llanfihangel Abercowyn is no longer available, at
least under that name. This cheese was so called because it was pressed by
gravestones taken from an old church that had fallen into ruins. Often enough the
cheeses would be inscribed with such wording as 'Here lies Blodwen Evans,
aged 72.'" (From My Wales by Rhys Davies.)
Wensleydale
England
I. England, Yorkshire. Hard; blue-veined; double cream; similar to
Stilton. This production of the medieval town of Wensleydale in the Ure Valley
is also called Yorkshire-Stilton and is in season from June to September. It is put
up in the same cylindrical form as Stilton, but smaller. The rind is corrugated
from the way the wrapping is put on.
II. White; flat-shaped; eaten fresh; made mostly from January through the
Spring, skipping the season when the greater No. I is made (throughout the
summer) and beginning to be made again in the fall and winter.
Werder, Elbinger and Niederungskäse
West Prussia
Semisoft cow's-milker, mildly acid, shaped like Gouda.
West Friesian
Netherlands
Skim-milk cheese eaten when only a week old. The honored antiquity of it is
preserved in the anonymous English couplet:

Good bread, good butter and good cheese

Is good English and good Friese.

Westphalia Sour Milk, or Brioler

Germany
Sour-milk hand cheese, kneaded by hand. Butter and/or egg yolk is mixed in
with salt, and either pepper or caraway seeds. Then the richly colored curd is
shaped by hand into small balls or rolls of about one pound. It is dried for a
couple of hours before being put down cellar to ripen. The peculiar flavor is due
partly to the seasonings and partly to the curd being allowed to putrify a little,
like Limburger, before pressing.
This sour-milker is as celebrated as Westphalian raw ham. It is so soft and fat it
makes a sumptuous spread, similar to Tilsit and Brinza. It was named Brioler
from the "Gute Brioler" inn where it was perfected by the owner, Frau Westphal,
well over a century ago.
The English sometimes miscall it Bristol from a Hobson-Jobson of the name
Briol.
Whale Cheese
U.S.A.
In The Cheddar Box, Dean Collins tells of an ancient legend in which the whales
came into Tillamook Bay to be milked; and he poses the possible origin of some
waxy fossilized deposits along the shore as petrified whale-milk cheese made by
the aboriginal Indians after milking the whales.
White, Fromage Blanc
France
Skim-milk summer cheese made in many parts of the country and eaten fresh,
with or without salt.
White Cheddar
U.S.A.
Any Cheddar that isn't colored with anatto is known as White Cheddar. Green
Bay brand is a fine example of it.
White Gorgonzola
This type without the distinguishing blue veins is little known outside of Italy
where it is highly esteemed. (See Gorgonzola.)
White Stilton
England
This white form of England's royal blue cheese lacks the aristocratic veins that
are really as green as Ireland's flag.
Whitethorn
Ireland
Firm; white; tangy; half-pound slabs boxed. Saltee is the same, except that it is
colored.
Wilstermarsch-Käse Holsteiner Marsch
Schleswig-Holstein, Germany
Semihard; full cream; rapidly cured; Tilsit type; very fine; made at Itzehoe.
Wiltshire or Wilts
England
A Derbyshire type of sharp Cheddar popular in Wiltshire. (See North Wilts.)
Wisconsin Factory Cheeses
U.S.A.
Have the date of manufacture stamped on the rind, indicating by the age whether
the flavor is "mild, mellow, nippy, or sharp." American Cheddar requires from
eight months to a year to ripen properly, but most of it is sold green when far too
young.
Notable Wisconsiners are Loaf, Limburger, Redskin and Swiss.
Withania
India
Cow taboos affect the cheesemaking in India, and in place of rennet from calves
a vegetable rennet is made from withania berries. This names a cheese of
agreeable flavor when ripened, but, unfortunately, it becomes acrid with age.

Yoghurt, or Yogurt
U.S.A.
Made with Bacillus bulgaricus, that develops the acidity of the milk. It is similar
to the English Saint Ivel.
York, York Curd and Cambridge York
England
A high-grade cream cheese similar to Slipcote, both of which are becoming
almost extinct since World War II. Also, this type is too rich to keep any length
of time and is sold on the straw mat on which it is cured, for local consumption.
Yorkshire-Stilton
Cotherstone, England
This Stilton, made chiefly at Cotherstone, 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 hung.
York State
U.S.A.
Short for New York State, the most venerable of our Cheddars.
Young America
U.S.A.
A mild, young, yellow Cheddar.
Yo-yo
U.S.A.
Copying pear-and apple-shaped balls of Italian Provolone hanging on strings, a
New York cheesemonger put out a Cheddar on a string, shaped like a yo-yo.

Ziegel
Austria
Whole milk, or whole milk with cream added. Aged only two months.
Ziegenkäse
Germany
A general name in Germanic lands for cheeses made of goat's milk. Altenburger
is a leader among Ziegenkäse.
Ziger
I. This whey product is not a true cheese, but a cheap form of food
made in all countries of central Europe and called albumin cheese, Recuit,
Ricotta, Broccio, Brocotte, Serac, Ceracee, etc. Some are flavored with cider and
others with vinegar. There is also a whey bread.
II. Similar to Corsican Broccio and made of sour sheep milk instead of whey.
Sometimes mixed with sugar into small cakes.
Zips see Brinza.
Zomma
Turkey
Similar to Caciocavallo.
Zwirn see Tschil.

Illustration
 Index of Recipes
American Cheese Salad, 128
Angelic Camembert, 120
Apple and Cheese Salad, 130
Apple Pie à la Cheese, 119
Apple Pie Adorned, 119
Apple Pie, Cheese-crusty, 119
Asparagus and Cheese, Italian, 110
au Gratin
Eggs, 125
Potatoes, 125
Tomatoes, 125

Blintzes, 111
Brie or Camembert Salad, 128

Camembert, Angelic, 120

Champagned Roquefort or Gorgonzola, 122
Cheddar Omelet, 135
Cheese and Nut Salad, 128
Cheese and Pea Salad, 130
Cheese Cake, Pineapple, 117
Cheese Charlotte, 133
Cheese-crusty Apple Pie, 119
Cheese Custard, 118
Cheese Pie, Open-faced, 118
Cheese Sauce, Plain, 131
Cheese Waffles, 112
Cheesed Mashed Potatoes, 137
Chicken Cheese Soup, 127
Cottage Cheese Pancakes, 112
Christmas Cake Sandwiches, 120
Cold Dunking, 133
Custard, Cheese, 118
Dauphiny Ravioli, 109
Diablotins, 135
Dumpling, Napkin, 112
Dunking, Cold, 133

Eggs au Gratin, 125

Flan au Fromage, 119

Fondue
à l'Italienne, 84
All-American, 85
au Fromage, 90
Baked Tomato, 89
Brick, 92
Catsup Tummy Fondiddy, Quickie, 91
Cheddar Dunk Bowl, 93
Cheese, 92
Cheese, and Corn, 92
Cheese and Rice, 91
Chives, 88
Comtois, 88
Corn and Cheese, 92
Neufchâtel Style, 82
100% American, 90
Parmesan, 86
Quickie Catsup Tummy Fondiddy, 91
Rice, and Cheese, 91
Sapsago Swiss, 86
Tomato, 89
Tomato Baked,89
Vacherin-Fribourg, 88
Fritters, Italian, 109
Fritto Misto, Italian, 137

Garlic on Cheese, 110

Gorgonzola and Banana Salad, 129
Green Cheese Salad Julienne, 127

Italian Asparagus and Cheese, 110

Italian Fritters, 109
Italian Fritto Misto, 137
Italian-Swiss Scallopini, 108

Little Hats, Cappelletti, 108

Meal-in-One Omelet, A, 135

Miniature Pizzas, 107

Napkin Dumpling, 112

Neapolitan Baked Lasagne, 108

Omelet
Cheddar, 135
Meal-in-One, 135
Parmesan, 135
Tomato, 136
with Cheese Sauce, 136
Onion Soup, 126
Onion Soup au Gratin, 126
Open-faced Cheese Pie, 118

Pancakes, Cottage Cheese, 112

Parmesan Omelet, 135
Parsleyed Cheese Sauce, 131
Pfeffernüsse and Caraway, 134
Pineapple Cheese Cake, 117
Piroghs, Polish, 137
Pizza, 106
Cheese, 107
Dough, 106
Miniature, 107
Tomato Paste, 107
Polish Piroghs, 137
Potatoes au Gratin, 125
Potatoes, Mashed, Cheesed, 137
Puffs
Breakfast, 100
Cheese, New England, 100
 Cream Cheese, 100
Danish Fondue, 100
Fried, 99
New England Cheese, 100
Parmesan, 99
Roquefort, 99
Three-in-One, 98

Rabbit
After-Dinner, 55
All-American Succotash, 77
American Woodchuck, 63
Anchovy, 70
Asparagus, 68
Basic
No. 1 (with beer), 49
No. 2 (with milk), 50
Blushing Bunny, 63
Border-hopping Bunny, 60
"Bouquet of the Sea," 69
Buttermilk, 76
Celery and Onion, 67
Chipped Beef, 66
Cream Cheese, 75
Crumby, 70
Crumby Tomato, 71
Curry, 76
Danish, 77
Devil's Own, The, 65
Dr. Maginn's, 54
Dried Beef, 66
Dutch, 72
Easy English, 78
Eggnog, 77
Fish, Fresh or Dried, 69
Fluffy, Eggy, 64
Frijole, 60
Gherkin, 71
Ginger Ale, 76
Golden Buck, 59
Golden Buck II, 59
Grilled Sardine, 69
Grilled Tomato, 65
Grilled Tomato and Onion, 65
Gruyère, 73
Kansas Jack, 66
Lady Llanover's Toasted, 52
Latin-American Corn, 67
Mexican Chilaly, 64
Mushroom-Tomato, 67
Onion Rum Tum Tiddy, 62
Original Recipe, Ye, 57
Oven, 58
Oyster, 68
Pink Poodle, 74
Pumpernickel, 72
Reducing, 75
Roe, 69
Rum Tum Tiddy, 61
Rum Tum Tiddy, Onion, 62
Rum Tum Tiddy, Sherry, 62
Running, 63
Sardine, Grilled, 69
Sardine, Plain, 69
Savory Eggy Dry, 75
Scotch Woodcock, 63
Sea-food, 68
Sherry, 73
Sherry Rum Tum Tiddy, 62
Smoked Cheddar, 70
Smoked fish, 70
South African Tomato, 61
Spanish Sherry, 74
Stieff Recipe, The, 51
Swiss Cheese, 73
Tomato, 61
Tomato and Onion, Grilled, 65
Tomato, Crumby, 71
 Tomato, Grilled, 65
Tomato Soup, 62
Tomato, South American, 61
Venerable Yorkshire Buck, The, 59
Yale College, 59
Yorkshire, 58
Ramekins
à la Parisienne, 103
Casserole, 105
Cheese I, 101
Cheese II, 102
Cheese III, 102
Cheese IV, 103
Frying Pan, 105
Morézien, 104
Puff Paste, 105
Roquefort-Swiss, 104
Swiss-Roquefort, 104
Ravioli, Dauphiny, 109
Roquefort, Champagned, 122
Roquefort Cheese Salad Dressing, 130
Rosie's Swiss Breakfast Cheese Salad, 129

Salad
American Cheese, 128
Apple and Cheese, 130
Brie, 128
Camembert, 128
Cheese and Nut, 128
Cheese and Pea, 130
Gorgonzola and Banana, 129
Green Cheese Salad Julienne, 127
Rosie's Swiss Breakfast Cheese, 129
Swiss Cheese, 129
Three-in-One Mold, 128
Sandwiches
Alpine Club, 141
Boston Beany, Open-face, 141
Cheeseburgers, 141
 Deviled Rye, 142
Egg, Open-faced, 142
French-fried Swiss, 142
Grilled Chicken-Ham-Cheddar, 142
He-man, Open-faced, 143
International, 143
Jurassiennes, or Croûtes Comtoises, 143
Kümmelkäse, 143
Limburger Onion, or Catsup, 143
Meringue, Open-faced, 144
Neufchâtel and Honey, 144
Newfoundland Toasted Cheese, 148
Oskar's Ham-Cam, 144
Pickled Camembert, 145
Queijo da Serra, 145
Roquefort Nut, 145
Smoky, Sturgeon-smoked, 145
Tangy, 146
Toasted Cheese, 148
Unusual—of Flowers, Hay and Clover, 146
Vegetarian, 146
Witch's, 147
Xochomilco, 147
Yolk Picnic, 147
Sauce
Cheese, 131
Mornay, 131
Parsleyed Cheese, 131
Sauce Mornay, 131
Scallopini, Italian-Swiss, 108
Schnitzelbank Pot, 37
Soufflé
Basic, 95
Cheese-Corn, 96
Cheese Fritter, 98
Cheese-Mushroom, 97
Cheese-Potato, 97
Cheese-Sea-food, 97
Cheese-Spinach, 96
 Cheese-Tomato, 96
Corn-Cheese, 96
Mushroom-Cheese, 97
Parmesan, 95
Parmesan-Swiss, 96
Potato-Cheese, 97
Sea-food-Cheese, 97
Spinach-Cheese, 96
Swiss, 96
Tomato-Cheese, 96
Soup
Chicken Cheese, 127
Onion, 126
Onion, au Gratin, 126
Supa Shetgia, 133
Spanish Flan—Quesillo, 136
Straws, 133
Stuffed Celery, 132
Supa Shetgia, 133
Swiss Cheese Salad, 129

Three-in-One Mold, 128

Tomato Omelet, 136
Tomatoes au Gratin, 125

Vatroushki, 111

Waffles, Cheese, 112

 Illustration: house ABOUT THE AUTHOR

Bob Brown, after living thirty years in as many foreign lands and enjoying
countless national cheeses at the source, returned to New York and summed
them all up in this book.
Born in Chicago, 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
Emmentaler.
After majoring in beer and free lunch from Milwaukee to Munich, Bob
celebrated the end of Prohibition with a book called Let There Be Beer! and then
decided to write another about Beer's best friend, Cheese. But first he
collaborated with his mother Cora and wife Rose on The Wine Cookbook, still in
print after nearly twenty-five years. This first manual on the subject in America
paced a baker's dozen food-and-drink books, including: America Cooks, 10,000
Snacks, Fish and Seafood and The South American Cookbook.
For ten years he published his own weekly magazines in Rio de Janeiro, Mexico
City and London. In the decade before that, from 1907 to 1917, he wrote more
than a thousand short stories and serials under his full name, Robert Carlton
Brown. One of his first books, What Happened to Mary, became a best seller
and was the first five-reel movie. This put him in Who's Who in his early
twenties.
In 1928 he retired to write and travel. After a couple of years spent in collecting
books and bibelots throughout the Orient, he settled down in Paris with the
expatriate group of Americans and invented the Reading Machine for their
delectation. Nancy Cunard published his Words and Harry Crosby printed 1450-
1950 at the Black Sun Press, while in Cagnes-sur-Mer Bob had his own imprint
Roving Eye Press, that turned out Demonics; Gems, a Censored Anthology;
Globe-gliding and Readies for Bob Brown's Machine with contributions by
Gertrude Stein, Ezra Pound, Kay Boyle, James T. Farrell et al.
The depression drove him back to New York, but a decade later he returned to
Brazil that had long been his home away from home. There he wrote The
Amazing Amazon, with his wife Rose, making a total of thirty books bearing his
name.
After the death of his wife and mother, Bob Brown closed their mountain home
in Petropolis, Brazil, and returned to New York where he remarried and now
lives, in the Greenwich Village of his free-lancing youth. With him came the
family's working library in a score of trunks and boxes, that formed the basis of a
mail-order book business in which he specializes today in food, drink and other
out-of-the-way items.

[Compiler's Notes: Moved page on author's other books from page 1 of project to follow
the title page.
Removed publisher's copyright information from page 3.
Removed references to Introduction, as it was omitted from the book project.
Added A to Z links to the Appendix in the Table of Contents]

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