1906 A Bachelor's Cupboard

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 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. cordially.

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