The English also pour port into Stilton, and sundry other wines and
liquors into Cheddars and such. This doctoring leads to fraudulent
imitation, however, for either port or stout is put into counterfeit
Cheshire cheese to make up for the richness it lacks.
While some combinations of cheeses and wines may turn out palatable,
we prefer taking ours straight. When something more fiery is needed we
can twirl the flecks of pure gold in a chalice of Eau de Vie de Danzig
and nibble on legitimate Danzig cheese unadulterated. _Goldwasser_, or
Eau de Vie, was a favorite liqueur of cheese-loving Franklin
Roosevelt, and we can be sure he took the two separately.
Another perfect combination, if you can take it, is imported kuemmel
with any caraway-seeded cheese, or cream cheese with a handy saucer of
caraway seeds. In the section of France devoted to gin, the juniper
berries that flavor the drink also go into a local cheese, Fromage
Fort. This is further fortified with brandy, white wine and pepper.
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