Miss Hibben goes on to say that only a fromage a la creme made in
Quebec had come anywhere near her impression of the new Swedish
triumph. She quotes the last word from the makers themselves: "This is
a very special product that has never been made on this earth before,"
and speaks of "the elusive flavor of mushrooms" before summing up,
"the exquisitely textured curd and the unexpectedly fresh flavor
combine to make it one of the most subtly enjoyable foods that have
come my way in a long time."
And so say we--all of us.
Hand Cheese
Hand cheese has this niche in our Cheese Hall of Fame not because we
consider it great, but because it is usually included among the
eighteen varieties on which the hundreds of others are based. It is
named from having been molded into its final shape by hand.
Universally popular with Germanic races, it is too strong for the
others. To our mind, Hand cheese never had anything that Allgaeuer or
Limburger hasn't improved upon.
It is the only cheese that is commonly melted into steins of beer and
drunk instead of eaten.
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