Evening star., 1949-05-23
TheChef
Says

E NIlS e cJ&IAIc. z440 v hsA4I &@lc e1AEAS&
/ fui variety of imported and do
meStie cheeses available II should
be OF interest 10 the brRna-new
LADY housefeepers coming Up IN
June TO know bit about the base
differences In those which she may
choose for her party cheese board.
! Legend has II that several
thousand years before Christ, al
Arab herdsman set forth on q Ions
trek equipped with the usual trav-
eler's fare Of skin OF goats milk
and some dates. He skipped his
noon meal for some reason-old
legends are so ooliging about ar
ranging such details-and when
+ he tried TO drink his milk for
supper. al he got was a thin
watery liquid. Upon investigation
/ he found a mass of solid whitlsh
stuff in the skin, which being hun
cry. and probably kin 10 the man
who ate the first oyster. he took a
! chance on. and ate 1t tasted
okay. and after some hours he
still wasn't dead. so he decided TO
make a feature of the material,
even as you and I. Being a smart
businessman. he sold the idea TO
the tribe-probably reserving the
right TO keep the secret that
squeezing the mass dry made all
the difference" Prom this. II Is
said. come all the great and lovely
cheeses Of today. II you need that
grain OF salt. the shaker is right
over there.
OF the imported cheeses one of
the best known is ROQUEFORT.
Only the true RoQuefort may be
called by that name-blue cheese.
Argentine bleu. etc. are used by
the trade for substitutions or imi-
tationS.
CAMEMBERT is only one OF
many more cheeses named for
towns. and encrusted with legend
To be practical, here are some
off f-the-cuff descriptions of the
various cheeses you might wish TO
select for your buffet party cheese
board.
AMERICAN CHEDDAR: Sharp
to mild. Sharp for table use, mild
for cooking.
BEL PAESE: Both imported and
domestic. Mild. white to yellow
ish. Soft. Table.
BLUE or BLEU: Domestic or
Argentine substitute for Rogue
fort. Table. Salad Dressings.
Appetizers. etc.
BRICK: Domestic. Creamy
yellow. Semi Soft Table. Sand
wiches.
| BRIE: Imported. Brown sur
face. Creamy yellow Soft.
! Table
| CACCIOCAvALLO: Light color
Hard. Grated for seasoning. etc.
! CAMEMBERT: Grey white mold
surface. creamy yellow. Soft,
Table, dessert use.
EDAM: Red coated ball or oval.
Semihard yellow. Cheese trays.
| Table.
| GJETOST:: Light brown. sweet
ish, semi-hard Table. Dessert.
GORGONZOLA: Italy's substi-
tute for Roquefort, Same type.
uses.
GoUDA; Very like Edam. red
coat. yellow. sen1i-hard. Table.
cheese trays.
| GRUYERE: Foil wrapped. usu-
ally in wedges. Cream color, semi
hard. Table. Swiss cheese Fondu.
LIEDERKRANZ: Creamy yell
low inside. soft. pungent. Cheese
trays.
LIMBURGER: Creamy white,
semi soft, powerful. Sandwiches,
table.
MEUNSTER: Creamy white.
semi i-soft table. sandwiches.
NEUFCHATEL: White. smooth,
table, salads. sandwiches, real
Swiss fondu.
Okla: Russet skin. creamy,
semi-soft, strong when aged.
Table. Dessert.
PARMESAN: Green surface,
white interior. hard. for grating.
PINEAPPLE: Waxed surface.
pineapple shape. Deep yellow.
Hard.
PROVOLONE: Brown surface
lined with rope marks. Hard.
/. Table.
ROMANO: Like Parmesan.
Grating.
ROQUEFORT: Only genuine
imported. Green mold interior,
semi-soft. Table. Salad dress
ings, canapes. etc.
STnTON: Foil wrapped. Wrin-
kled rind. Creamy color, green
mold. Semi soft. Table. dessert.
Also comes in little pots prepared
with port. Good for cheese tray.
SWISS: Light yellow interior
with eyes, semi-hard. Sandwiches.
table use Processing.