And there a
statue stands today in the market place to honor Marie Harel who made
the first Camembert.
Camembert is equally good on thin slices of apple, pineapple, pear,
French "flute" or pumpernickel. As-with Brie and with oysters,
Camembert should be eaten only in the "R" months, and of these
September is the best.
Since Camembert rhymes with beware, if you can't get the _veritable_
don't fall for a domestic imitation or any West German abomination
such as one dressed like a valentine in a heart-shaped box and labeled
"Camembert--Cheese Exquisite." They are equally tasteless, chalky with
youth, or choking with ammoniacal gas when old and decrepit.
Cheddar
The English _Encyclopedia of Practical Cookery_ says:
Cheddar cheese is one of the kings of cheese; it is pale coloured,
mellow, salvy, and, when good, resembling a hazelnut in flavour.
The Cheddar principle pervades the whole cheesemaking districts
of America, Canada and New Zealand, but no cheese imported into
England can equal the Cheddars of Somerset and the West of
Scotland.
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