Pots
of liquored and wined cheeses, no end, those of your own making being
the best.
Champagned Roquefort or Gorgonzola
1/2 pound mellow Roquefort
1/4 pound sweet butter, softened
A dash cayenne
3/4 cup champagne
With a silver fork mix cheese and butter to a smooth paste,
moistening with champagne as you go along, using a little more or
less champagne according to consistency desired. Serve with the
demitasse and cognac, offering, besides crackers, gilt
gingerbread in the style of Holland Dutch cheese tasters, or just
plain bread.
After dinner cheeses suggested by Phil Alpert are:
FROM FRANCE: Port-Salut, Roblochon, Coulommiers, Camembert, Brie,
Roquefort, Calvados (try it with a spot of Calvados, apple brandy)
FROM THE U.S.: Liederkranz, Blue, Cheddar
FROM SWEDEN: Hable Creme Chantilly
FROM ITALY: Taleggio, Gorgonzola, Provolone, Bel Paese
FROM HUNGARY: Kascaval
FROM SWITZERLAND: Swiss Gruyere
FROM GERMANY: Kuemmelkaese
FROM NORWAY: Gjetost, Bondost
FROM HOLLAND: Edam, Gouda
FROM ENGLAND: Stilton
FROM POLAND: Warshawski Syr
[Illustration]
_Chapter Nine_
Au Gratin, Soups, Salads and Sauces
He who says _au gratin_ says Parmesan.
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