My academic cheese education began at the University of Wisconsin in
1904. I grew up with our great Midwest industry; I have read with
profit hundreds of pamphlets put out by the learned Aggies of my Alma
Mater. Mostly they treat of honest, natural cheeses: the making,
keeping and enjoying of authentic Longhorn Cheddars, short Bricks and
naturalized Limburgers.
At the School of Agriculture the students still, I am told, keep
their hand in by studying the classical layout on a cheese board. One
booklet recommends the following for freshman contemplation:
CARAWAY BRICK SELECT BRICK EDAM
WISCONSIN SWISS LONGHORN AMERICAN SHEFFORD
These six sturdy samples of Wisconsin's best will stimulate any
amount of classroom discussion. Does the Edam go better with
German-American black bread or with Swedish Ry-Krisp? To butter or
not to butter? And if to butter, with which cheese? Salt or sweet?
How close do we come to the excellence of the genuine Alpine Swiss?
Primary school stuff, but not unworthy of thought.
Pages:
197
198
199
200
201
202
203
204
205
206
207
208
209
210
211
212
213
214
215
216
217
218
219
220
221