Foods, their selection and preparation

Cylindrical; 20 in. diam. Several years Grating Pineapple (a form of American United States Hard; deep yellow inside; orange outside 10 oz. to 5 lb. Pineapple 6 to 8 mo. Table Cheddar) Port de Salut (also called Oka and Canada Semisoft; creamy yellow inside 1 lb.; 5 lb. Circular cake 5 to 6 weeks Table; des¬ sert Trappist) Provolone . . . Italy Hard; light yellow inside; light tan outside; rope marks; smoked Varies from 2 to many pounds Like big sau¬ sage links 2 to 3 mo. Table Romano .... Italy Hard; yellowish-white inside; greenish- black outside; sharper than Parmesan 12 to 15 lb. Circular; 10 in. diam¬ eter 8 to 10 mo. Grating Roquefort . . . France • Semihard; green mold inside; sheep’s milk; foil- wrapped 4^ to 6 lb.; individual portions Cylindrical; triangles 3 to 9 mo. Appetizer; dessert Sapsago .... Switzerland Hard; green; flavored with clover leaves 4 oz. Conical 6 mo. to 2 yr. Grating Sbrinz . Argentina Hard; white inside; greenish out¬ side 12 lb. Circular 6 mo. to 2 yr. Grating Stilton . Swiss England Switzerland Semisoft; creamy with green mold inside See Emmenthaler 12 to 15 lb. Circular 6 mo. to 2 yr. Table; dessert Those low in cost have the same nutritive value as the more expensive kinds. Table XXVI gives the names of many American and European-type cheeses, with some of the characteristics of each, the sizes available, amount of ripening, and uses. It will serve to assist the consumer in learning the kinds of cheese and how best to make use of them in planning meals. Some of the kinds named are examples of the same basic variety. The Blue cheese of France, the United States, and South America belongs to the same variety as Roquefort. The growth of the same mold is responsible for the appearance and the flavor of these cheeses. True Roquefort, however, is made from sheep’s milk while Blue cheese is from cow’s milk. Gorgonzola of Italy and Stilton of England belong to the same basic variety. Soft cheeses must be given the same care as any other perishable food. They should be wrapped in waxed paper or placed in a cov¬ ered container to prevent loss of quality by drying; then they should be stored in the refrigerator to retard the growth of organ¬ isms which cause spoilage. Hard cheeses keep longer than the soft varieties, but cut surfaces will allow the cheese to dry. Also microorganisms, espe- [132] daily molds, will develop and cause deteri¬ oration unless the cheese is stored at low temperature. Whenever packaged cheese is used, the container should be saved and any left-over cheese stored in the original wrapper, with the edges folded over carefully to prevent loss of moisture. Bulk cheese should be wrapped in waxed paper; or kept in a zippered cellophane, oiled silk, or plastic bag or a covered container. For long keeping, wrap Cheddar cheese or any hard variety in a cloth wrung out of vinegar water (1 tablespoon vinegar to \ cup of water), and then wrap in waxed paper. When cheese is kept longer than a week, dampen the cloth in vinegar water again and rewrap. Ungrated parmesan cheese may be kept for months in this way. Store left-over grated or shredded cheese in a screw-top jar in the refrigerator.