The name _Schnitzelbank_ comes from "school bench," a game. This
snappy-sweet pot is specially suited to a beer party and stein songs.
It is also the affinity-spread with rye and pumpernickel, and may be
served in small sandwiches or on crackers, celery and such, to make
appetizing tidbits for cocktails, tea, or cider.
Like the trinity of cheeses that make it, the mixture is eaten best at
room temperature, when its flavor is fullest. If kept in the
refrigerator, it should be taken out a couple of hours before serving.
Since it is a natural cheese mixture, which has gone through no
process or doping with preservative, it will not keep more than two
weeks. This mellow-sharp mix is the sort of ideal the factory
processors shoot at with their olive-pimiento abominations. Once
you've potted your own, you'll find it gives the same thrill as
garnishing your own Liptauer.
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.
Pages:
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63