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Cheese and Cheese Dishes


Among the best cheeses are Stilton, Cheshire, Camembert, Gorgonzola, Rocquefort, Edam, Gruyere, and Parmesan. The Parmesan is a high-flavored, hard Italian cheese, and is mostly used grated for cooking. Our American dairy cheeses are much esteemed, and are largely exported to foreign markets; but as they have no distinctive names, it is difficult to find a second time any one that is particularly liked. The Pineapple cheese is the only one that differs radically from the other so-called American cheeses. The foreign cheeses are, nearly all of them, very successfully imitated here. Cheese is served with crackers, wafer biscuits, or with celery after the dessert, or with salad before the hot dessert. Any of the cheese dishes, such as souffle, ramekins, omelets, etc., are served before the dessert. Cheese straws are used with salad. Cheeses small enough to be passed whole, like Edam, Pineapple, etc., have the top cut off, plain or in notches, and are wrapped in a neatly plaited napkin. The top is replaced after the service, so as to keep the cheese moist. A Stilton or Chester cheese is cut in two, and one half, wrapped in a napkin, served at a time. Rocquefort and Gorgonzola are served in the large slice cut from the cheese and laid on a folded napkin. American dairy cheese is cut into small uniform pieces. The soft cheeses, Brie, Neuchatel, etc., are divested of the tinfoil and scraped before being passed. They are placed on a lace paper. Fresh butter, wafer biscuits, and celery are passed with cheese.


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The Century Cook Book (1901).

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