All are described as "tangy."
Originally butter went into the better clubs which were sold in small
porcelain jars, but in these process days they are wrapped in smaller
tin foil and wax-paper packets and called "snappy."
Cocktail Cheeses
Recommended from stock by Phil Alpert's "Cheeses of all Nations"
stores:
Argentine aged Gruyere
Canadian d'Oka
French Bleu
Brie
Camembert
Fontainebleu
Pont l'Eveque
Port du Salut
Roblochon
Roquefort
Grecian Feta
Hungarian Brinza
Polish Warshawski Syr
Rumanian Kaskaval
Swiss Schweizerkaese
American Cheddar in brandy
Hopi Indian
Coeur a la Creme
_Burgundy, France_
This becomes Fromage a la Creme II (_see_) when served with sugar, and
it is also called a heart of cream after being molded into that
romantic shape in a wicker or willow-twig basket.
Coeurs d'Arras
_Artois, France_
These hearts of Arras are soft, smooth, mellow, caressingly rich with
the cream of Arras.
Coffee-flavored cheese
Just as the Dutch captivated coffee lovers all over the world with
their coffee-flavored candies, Haagische Hopjes, so the French with
Jonchee cheese and Italians with Ricotta satisfy the universal craving
by putting coffee in for flavor.
Pages:
254
255
256
257
258
259
260
261
262
263
264
265
266
267
268
269
270
271
272
273
274
275
276
277
278