The English have a cheese called Margarine, made with the butter
substitute. In Westphalia there are no two schools of thought about
whether 'tis better to eat butter with cheese or not, for in
Westphalia sour-milk cheese, butter is mixed in as part of the process
of making. The Arabs press curds and butter together to store in vats,
and the Scots have Crowdie or Cruddy Butter.
BUTTERMILK CHEESE
The value of buttermilk is stressed in an extravagant old Hindu
proverb: "A man may live without bread, but without buttermilk he
dies."
Cheese was made before butter, being the earliest form of dairy
manufacturing, so buttermilk cheese came well after plain milk cheese,
even after whey cheese. It is very tasty, and a natural with potato
salad. The curd is salted after draining and sold in small parchment
packages.
German "leather" cheese has buttermilk mixed with the plain. The Danes
make their Appetitost with sour buttermilk. Ricotta Romano, for a
novelty, is made of sheep buttermilk.
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