Evening star., 1914-01-11

all the cheeses that grace our tables
into two classes-one containing the
cheeses that, because of their mild flavor
and low price, can be eaten in large
enough amounts to give an appreciable
amount of nourishment, the other con-
tanning the cheeses that, because of their
decisive flavor OF high price, are eaten
only in small amounts as appetizers and
| favoring agents.
| The first class includes what we gen.
orally mean when we say 'cheese"-the
American factory-made cheese, composed
of unskimmed milk. which is delivered
from the factories in big round cakes and
| is cut off for the housewife in wedges
of any weight she desires-as well as pot
cheese, cream cheese and a few imported
| cheeses, the Swiss varieties among them.
The second class includes the majority
| of rich imported cheeses-brie, camembert,
.roquefort, neufchatel and the rest.
| All of these cheeses are of distinct value
| In the daily bill-of-fare. They possess.
most of them. a high percentage of
| protein, as well as a high percentage of
fat. And even if they cannot be eaten
| in large quantities to supply the system
with much energy they give zest and
| edge to the appetite and SO aid digestion.
| The cheaper, milder sorts can be gener-
ously used for luncheon dishes to serve
| instead Of meat.
| Roquefort is perhaps the most popular
| of the highly favored cheeses. 1t is made
of ewes milk and its distinctive flavor
is produced by the Introduction of moldy
break crumbs into the cheese. 1t takes
long time to ripen to prime condition.
Roquefort is bought in small portions
of the big cheeses. and Is passed with a
cheese knife. It is best eaten with toast
ed water biscuit.
A salad dressing that appeals to any
one who likes the favor of roquefort
is made in this way: Cream some ro-
| quefort with wooden or silver spoon
with some sweet cream. Then add two
or three times as much mixed oil and
vinegar-mixed in the proportion of two
| parts of oil and one of vinegar. Add 1t
| gradually, creaming the mixture con-
stantly with spoon. Season with salt,
| blach pepper and a big dash Of paprika.
! Another recipe calling for roquefort is
this cheese sandwich: Mix two ounces OF
| grated roquefort cheese with a part of
Spread thin slice of bread with it, add
another slice, more cheese, another slice
of bread, another layer of cheese, and
top with bread. Cut in finger widths the
ength of the slice. Parmesan or any
,ther cheese may be substituted for
| 'oquefort in making delicious sand
| VicheS
Neufchatel cheese, which came originally
| from the town of that name in northern
France, in the department of Seine-et-
Disc, is a rich and well favored cheese
made from whole or skim milk curdled
with rennet. The best varieties are
streaked with blue veins. 1t is formed
| into blocks and set away to become
moldy. When the mold appearsin about
| four weeks-the cheese is wrapped in tin
foil, ready to market.
| Camembert cheese, which is said to
be especially good for those with gout,
is made generally in Normandy. Tenn
| perature and humidity are depended on
| to induce the growth Of the fungi which
give this cheese it's characteristic blue
moldy look. 1t is marketed in small
cakes.
| Both camembert and neufchatel can be
passed whole, with a cheese knife, or
| else cut in cubes and passed with fork.
Brie cheese, too is passed whole. Like
camembert 1t is a soft, rennet cheese.
| 1t is made in Brie, near Paris, and is
| said to be the most popular cheese In
Paris. 1t is made of new milk to which
| rennet is added. 1t is turned every day
! until it is covered with white mold.
After that 1t acquires a blue and red
mold. 1t is ready to eat in about six
! weeks from the time it is started 1t is
| passed whole and eaten on crisp, un-
sweetened waters.
Limburger, more famous for its odor
than for anything else, is made from
SKINNED milk which Is allowed partly
| to decompose before 1t is pressed into
! shape.
Parmesan cheese is probably the sort
most largely used for cooking. 1t is a
heavy, hard cheese from Parma, in north
| ern Italy. 1t has slightly sweet taste, and
takes about three years to ripen. When
| it leaves the dairies it is in cakes that
| weigh about $50 pounds each. 1t is
| used by cooks all over the world for cook
| ing, and as it viii keep for a very long
time 1t Is especially valuable to have on