1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD A Chat on Cheese 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 portation unnecessary.