Foods, their selection and preparation

Soft to semisoft; light yellow in¬ side; gray surface 1 lb. Circular, 2 in. high 3 months Dessert Blue . France; now com¬ mon in United States Semihard; green mold; cow’s milk 5 lb. Cylindrical, 4^ in. high 2 to 9 mo. Appetizers; dessert Brick . United States Semihard; creamy yellow inside; brownish outside; sweetish in taste Usually 4\ to 5 1b.; Jumbo, 11 to 12 lb. Rectangular X 5^ X 1 1 in. 2 to 9 mo. General Brie . France Soft; mold-ripened; creamy yel¬ low inside; brown outside 2 lb.; 4 1b. Circular, 2 to 3 in. high 4 weeks Dessert Caciocavallo . . Italy Hard; light inside; gray outside; smoked 2 to 5 lb. Tenpin or beet root None to sev¬ eral months Table; grat¬ ing Camembert . . . France Soft; mold-ripened; creamy yellow inside; grayish white outside 8 oz. and 1^ lb.; 1^-oz. portions Circular; tri¬ angles 4 weeks Dessert Chantelle .... United States Semihard; yellow inside, creamy; red coat; robust, mellow flavor Circular cake Cured Dessert; gen¬ eral Cheshire .... Colby . England Very high color; cheddar type; sharp More open body than Cheddar; mild, mellow, or sharp 50 to 70 lb. Cylindrical, 14 to 16 in. diameter 8 to 10 mo. Table Cottage (Schmierkase) . Unknown Germany Soft curds; white 1 pound pack¬ ages; bulk None Table Cream ..... United States Soft, smooth; white to cream 3- to- 6- ounce pkg. ; sev¬ eral pounds 3X2X1 inch; loaf None Table; des¬ sert Edam . Holland Hard; yellow inside; red outside 2 to 6 lb. Ball 1 to 3 mo. Table; des¬ sert Emmenthaler (Swiss) .... Switzerland Hard; light yellow inside; gas holes from bacteria 60 to 225 lb. Circular; blocks 3 to 10 mo. Table; proc¬ essing Gorgonzola . . . Italy Semisoft or soft; yellow with green mold inside; gray outside 16 to 19 lb. ; 2 to 5 lb. Cylindrical; 12 in. di¬ ameter 3 months to lyr. Table; des¬ sert Gruyere .... France; Switzer¬ land Semisoft; light yellow inside; proc¬ essed Swiss 8- ounce pkg.; individual portion; 2 lb. Circular pkg.; trian¬ gular por¬ tions; loaf None Table; des¬ sert Hand (Harz) . . Germany Semihard; pungent odor and taste Varies; 4 oz. to ? 6 to 7 lb. Varies Varies Table Jack (Monterey) United States Soft; whitish inside and outside Circular 3 to 4 weeks Table; des¬ sert Liederkranz . . . United States Soft; creamy inside; russet outside; bacteria-ripened; strong flavor; resembles Limburger 4 oz. Rectangular; x § x \ in. 4 weeks Dessert Limburger . . . Belgium; Ger¬ many Semihard; creamy white inside; grayish outside; bacteria-ripened; strong odor 6 oz. to 2 lb. Cubical; rec¬ tangular (6X6X3 in.) jars 1 to 2 mo. Table [131] I able XXVI (continued) • Principal American and Imported Cheeses [Practically all made in the United States now.] Name Country of Origin Characteristics Usual Weight Shape Ripening Use Muenstcr .... Germany Semihard; creamy-white inside; yellowish outside; sweetish taste 4^ to 6 lb. Circular; block None to 2 mo. Table Mysost (Primost) . Scandinavian countries Semihard; light brown; buttery; sweetish 8 oz. to 1 lb. Cubical; cy¬ lindrical 6 to 8 mo. Table Neufchatel . . . France Soft, smooth; white inside; similar to cream cheese 2\ to 3 oz.; 2 to 3 lb. Rectangular; loaf None Table des¬ sert Parmesan (Grana) Italy Very hard; yellowish-white inside; green outside 50 to 60 lb.