Gillian F., in her "Letter from
Italy" in Osbert Burdett's delectable _Little Book of Cheese_, writes:
Out in the orchard, my companion, I don't remember how, had
provided the miracle: a flask of wine, a loaf of bread and a slab
of fresh Pecorino cheese (there wasn't any "thou" for either) ...
But that cheese was Paradise; and the flask was emptied, and a
wood dove cooing made you think that the flask's contents were in
a crystal goblet instead of an enamel cup ... one only ... and
the cheese broken with the fingers ... a cheese of cheeses.
Pont L'Eveque
This semisoft, medium-strong, golden-tinted French classic made since
the thirteenth century, is definitely a dessert cheese whose
excellence is brought out best by a sound claret or tawny port.
Port-Salut (_See_ Trappist)
Provolone
Within recent years Provolone has taken America by storm, as
Camembert, Roquefort, Swiss, Limburger, Neufchatel and such great
ones did long before.
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