portation unnecessary. For many years the Neufchatel
cheese has been made here, and Is really quite as good
as the original French cheese, while there Is made In
Connecticut alone a very large quantity of so-called
" Camembert cheese " which supplies the leading mar-
kets of the large cities of America.
The favorite skim-milk cheeses are Edam, Gruyere,
and Parmesan. Holland is the home of the Edam,
which is generally served here in Its hard or ripened
condition. But in Holland the usual breakfast served
the traveler includes, besides the delicious cocoa or
coffee, rolls, thick slices of plum bread, and great pieces
of fresh Edam cheese, which is a dark golden color,
and melts in one's mouth. The Gruyere is Swiss
and the Parmesan an Italian cheese, the latter princi-
pally used for grating over macaroni and served In this
form with soups and on dishes au gratin.
The favorite milk cheeses are the Gloucester, Che-
shire, Cheddar, and Gorgonzola — the first three Eng-
lish and the latter Italian. The milk and cream
cheeses include Stilton and Double Gloucester from
England, the favorite Young America and New York
Dairy of *' the States," and the Canadian Cream
Cheese from the Eastern Townships of Canada.
Cream cheese includes Brie, Neufchatel, and Camem-
bert, which are the popular varieties served In America.
Anyone who has lived in Paris, however, has doubtless
acquired a taste for the Port de Salut, the Pont
I'Eveque, both similar to Brie, but with a more pun-
gent flavor, and the luscious little Coeur Crime cheeses
68
A BACHELOR'S CUPBOARD
A Chat on Cheese
which, with the Fromage d'Isigny and the Gervais
Creme, are served w^ith Bar le Due currants or goose-
berries, or with various comfitures and compotes of
fruit.
The Schweitzer Kase, or Swiss Cheese, is another
favorite, but the love of Limburger is generally con-
fined to Teutons, most Americans disliking the odor
cordially. Perhaps the most popular cheese to-day is
the Roquefort, which is ripened in dark caves in France
and allowed to mold until ripe. There is a fashion of
loading a Roquefort cheese with brandy, which not only
preserves it, but gives it an incomparable flavor. The
various potted cheeses, like MacLaren's and the Cana-
dian Club, are put up in jars with brandy and retain
their delicacy of flavor indefinitely if kept in a cool place.
Pineapple cheese is similar to Edam and seldom pre-
ferred, while Sap Sago is a well-known competitor.
The gourd-shaped Italian cheeses are so strong that
few care for them, although when grated over a dish
of spaghetti they are not to be despised. The cheese
from Switzerland made from goat's milk and the Nor-
wegian cheese of reindeer milk seldom find their way
to this country, where the " full cream country cheese "
made by the farmers' wives is far-famed.
Who has not eaten the luscious " Cottage Cheese,'*
** Dutch Cheese," or " Schmier Kase," made from sour
milk and worked smooth w^ith sweet cream? This is
sold in some dairies in the cities, nicely wrapped in
five-cent packages, and is sometimes improved by the
addition of chopped sage, parsley, or chives.
69
A BACHELOR'S CUPBOARD
A Chat on Cheese
Page 28
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
portation unnecessary. For many years the Neufchatel cheese has been made here, and Is really quite as good as the original French cheese, while there Is made In Connecticut alone a very large quantity of so-called " Camembert cheese " which supplies the leading markets of the large cities of America.
The favorite skim-milk cheeses are Edam, Gruyere, and Parmesan. Holland is the home of the Edam, which is generally served here in Its hard or ripened condition. But in Holland the usual breakfast served the traveler includes, besides the delicious cocoa or coffee, rolls, thick slices of plum bread, and great pieces of fresh Edam cheese, which is a dark golden color, and melts in one's mouth. The Gruyere is Swiss and the Parmesan an Italian cheese, the latter principally used for grating over macaroni and served In this form with soups and on dishes au gratin.
The favorite milk cheeses are the Gloucester, Cheshire, Cheddar, and Gorgonzola — the first three English and the latter Italian. The milk and cream cheeses include Stilton and Double Gloucester from England, the favorite Young America and New York Dairy of *' the States," and the Canadian Cream Cheese from the Eastern Townships of Canada. Cream cheese includes Brie, Neufchatel, and Camembert, which are the popular varieties served In America. Anyone who has lived in Paris, however, has doubtless acquired a taste for the Port de Salut, the Pont I'Eveque, both similar to Brie, but with a more pungent flavor, and the luscious little Coeur Crime cheeses
A Chat on Cheese
which, with the Fromage d'Isigny and the Gervais Creme, are served with Bar le Due currants or gooseberries, or with various comfitures and compotes of fruit.
The Schweitzer Kase, or Swiss Cheese, is another favorite, but the love of Limburger is generally confined to Teutons, most Americans disliking the odor cordially. Perhaps the most popular cheese to-day is the Roquefort, which is ripened in dark caves in France and allowed to mold until ripe. There is a fashion of loading a Roquefort cheese with brandy, which not only preserves it, but gives it an incomparable flavor. The various potted cheeses, like MacLaren's and the Canadian Club, are put up in jars with brandy and retain their delicacy of flavor indefinitely if kept in a cool place.
Pineapple cheese is similar to Edam and seldom preferred, while Sap Sago is a well-known competitor. The gourd-shaped Italian cheeses are so strong that few care for them, although when grated over a dish of spaghetti they are not to be despised. The cheese from Switzerland made from goat's milk and the Norwegian cheese of reindeer milk seldom find their way to this country, where the " full cream country cheese " made by the farmers' wives is far-famed.
Who has not eaten the luscious "Cottage Cheese," "Dutch Cheese," or "Schmier Kase," made from sour milk and worked smooth with sweet cream? This is sold in some dairies in the cities, nicely wrapped in five-cent packages, and is sometimes improved by the addition of chopped sage, parsley, or chives.
A Chat on Cheese