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The Cheese Gourmet
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Articles on stilton, cheddar, roquefort, swiss, Camembert, feta, limburger, gorgonzola, fondues, and more. Articles are from "The Complete Book of Cheese", by Robert Carlton Brown, 1955, and from other vintage sources.
Recent Posts Tagged With 'american'
Cream Cheese
England, France and America go for it heavily. English cream begins with Devonshire, the world-famous, thick fresh cream that is sold cool in earthenware pots and makes fresh berries—especially the small wild strawberries of rural England—taste o...
Tillamook
It takes two pocket-sized, but thick, yellow volumes to record the story of Oregon's great Tillamook. The Cheddar Box, by Dean Collins, comes neatly boxed and bound in golden cloth stamped with a purple title, like the rind of a real Tillamook. Volum...
Cheese Gourmet: Minnesota Blue
The discovery of sandstone caves in the bluffs along the Mississippi, in and near the Twin Cities of Minnesota, has established a distinctive type of Blue cheese named for the state. Although the Roquefort process of France is followed and the cheese...
Cheese Gourmet: Liederkranz
No native American cheese has been so widely ballyhooed, and so deservedly, as Liederkranz, which translates "Wreath of Song."Back in the gay, inventive nineties, Emil Frey, a young delicatessen keeper in New York, tried to please some bereft custome...
Cottage
In America cottage cheese is also called pot, Dutch and smearcase. It is the easiest and quickest to make of all cheeses, by simply letting milk sour, or adding buttermilk to curdle it, then stand a while on the back of the kitchen stove, since it is...
Trappist, Port-Salut, or Port du Salut, and Oka
In spite of its name Trappist is no rat-trap commoner. Always of the elect, and better known as Port-Salut or Port du Salut from the original home of the Trappist monks in their chief French abbey, it is also set apart from the ordinary Canadians und...
Wisconsin Longhorm
Wisconsin Longhorn is a sort of national standard, even though it's not nearly so fancy or high-priced as some of the regional natives that can't approach its enormous output. It's one of those all-purpose round cheeses that even taste round in your ...
100% American Fondue
2 cups scalded milk2 cups stale bread crumbs½ teaspoon dry English mustardSaltDash of nutmegDash of pepper2 cups American cheese (Cheddar)2 egg yolks, well beaten2 egg whites, beaten stiffSoak crumbs in milk, season and stir in the cheese until melt...
Tomato Baked Fondue
1 cup tomato juice1 cup stale bread crumbs1 cup grated sharp American cheese1 tablespoon melted butterSalt4 eggs, separated and well beatenSoak crumbs in tomato juice, stir cheese in butter until melted, season with a little or no salt, depending on ...
