3. Also see Certoso Stracchino.

Stracchino Crescenza is an extremely soft and highly colored member of this distinguished family. Stravecchio _Italy_ Well-aged, according to the name. Creamy and mellow. Stringer _see_ Spalen. Styria _Austria_ Whole milk. Cylindrical form. Suffolk _England_ An old-timer, seldom seen today. Stony-hard, horny "flet milk" cartwheels locally nicknamed "bang." Never popular anywhere, it has stood more abuse than Limburger, not for its smell but for its flinty hardness. "Hunger will break through stone walls and anything except a Suffolk cheese." "Those that made me were uncivil For they made me harder than the devil. Knives won't cut me; fire won't sweat me; Dogs bark at me, but can't eat me." Surati, Panir _India_ Buffalo milk. Uncolored. Suraz _Serbia_ Semihard and semisoft. Sveciaost _Sweden_ A national pride, named for its country, Swedish cheese, to match Swiss cheese and Dutch cheese. It comes in three qualities: full cream, 3/4 cream, and half cream. Soft; rich; ready to eat at six weeks and won't keep past six months. A whole-hearted, whole-milk, wholesome cheese named after the country rather than a part of it as most _osts_ are. Sweet-curd _U.S.A._ Hard Cheddar, differing in that the milk is set sweet and the curd cooked firmer and faster, salted and pressed at once. When ripe, however, it is hardly distinguishable from the usual Cheddar made by the granular process. Swiss _U.S.A._ In 1845 emigrants from Galrus, Switzerland, founded New Galrus, Wisconsin and, after failing at farming due to cinch bugs gobbling their crops, they turned to cheesemaking and have been at it ever since. American Swiss, known long ago as picnic cheese, has been their standby, and only in recent years these Wisconsin Schweizers have had competition from Ohio and other states who turn out the typical cartwheels, which still look like the genuine imported Emmentaler. Szekely _Transylvania, Hungary_ Soft; sheep; packed in links of bladders and sometimes smoked. This is the type of foreign cheese that set the popular style for American processed links, with wine flavors and everything. T Taffel, Table, Taffelost _Denmark_ A Danish brand name for an ordinary slicing cheese. Tafi _Argentina_ Made in the rich province of Tucuman. Taiviers, les Petits Fromages de _Périgord, France_ Very small and tasty goat cheese. Taleggio _Lombardy, Italy_ Soft, whole-milk, Stracchino type. Tallance _France_ Goat. Tamie _France_ Port-Salut made by Trappist monks at Savoy from their method that is more or less a trade secret. Tome de Beaumont is an imitation produced not far away. Tanzenberger _Carinthia, Austria_ Limburger type. Tao-foo or Tofu _China, Japan, the Orient_ Soybean curd or cheese made from the "milk" of soybeans. The beans are ground and steeped, made into a paste that's boiled so the starch dissolves with the casein. After being strained off, the "milk" is coagulated with a solution of gypsum. This is then handled in the same way as animal milk in making ordinary cow-milk cheeses. After being salted and pressed in molds it is ready to be warmed up and added to soups and cooked dishes, as well as being eaten as is. Teleme _Rumania_ Similar to Brinza and sometimes called Branza de Bralia. Made of sheep's milk and rapidly ripened, so it is ready to eat in ten days. Terzolo _Italy_ Term used to designate Parmesan-type cheese made in winter. Tête à Tête, Tête de Maure, Moor's Head _France_ Round in shape. French name for Dutch Edam. Tête de Moine, Monk's Head _France_ A soft "head" weighing ten to twenty pounds. Creamy, tasty, summer Swiss, imitated in Jura, France, and also called Bellelay. Tête de Mort _see_ Fromage Gras for this death's head. "The Tempting cheese of Fyvie" _Scotland_ Something on the order of Eve's apple, according to the Scottish rhyme that exposes it: The first love token ye gae me Was the tempting cheese of Fyvie. O wae be to the tempting cheese, The tempting cheese of Fyvie, Gat me forsake my ain gude man And follow a fottman laddie. Texel Sheep's milk cheese of three or four pounds made on the island of Texel, off the coast of the Netherlands. Thenay _Vendôme, France_ Resembles Camembert and Vendôme. Thion _Switzerland_ A fine Emmentaler. Three Counties _Ireland_ An undistinguished Cheddar named for the three counties that make most of the Irish cheese. Thuringia Caraway _Germany_ A hand cheese spiked with caraway. Thyme _Syria_ Soft and mellow, with the contrasting pungence of thyme. Two other herbal cheeses are flavored with thyme--both French: Fromage Fort II, Hazebrook II. Tibet _Tibet_ The small, hard, grating cheeses named after the country Tibet, are of sheep's milk, in cubes about two inches on all sides, with holes to string them through the middle, fifty to a hundred on each string. They suggest Chinese strings of cash and doubtless served as currency, in the same way as Chinese cheese money. (_See under_ Money.) Tignard _Savoy, France_ Hard; sheep or goat; blue-veined; sharp; tangy; from Tigne Valley in Savoy. Similar to Gex, Sassenage and Septmoncel. Tijuana _Mexico_ Hard; sharp; biting; named from the border race-track town. Tillamook _see_ Chapter 4. Tilsit, or Tilsiter Käse, also called Ragnit _Germany_ This classical variety of East Prussia is similar to American Brick. Made of whole milk, with many small holes that give it an open texture, as in Port-Salut, which it also resembles, although it is stronger and coarser. Old Tilsiter is something special in aromatic tang, and attempts to imitate it are made around the world. One of them, Ovár, is such a good copy it is called Hungarian Tilsit. There are American, Danish, and Canadian--even Swiss--imitations. The genuine Tilsit has been well described as "forthright in flavor; a good snack cheese, but not suitable for elegant post-prandial dallying." Tilziski _Yugoslavia_ A Montenegrin imitation Tilsiter. Tome de Beaumont _France_ Whole cow's milk. Tome, la _Auvergne, France_ Also called Fourme, Cantal, or Fromage de Cantal. A kind of Cheddar that comes from Ambert, Aubrac, Aurillac, Grand-Murol, Rôche, Salers, etc. Tome de Chèvre _Savoy, France_ Soft goat cheese. Tome de Savoie _France_ Soft paste; goat or cow. Others in the same category are: Tome des Beagues, Tome au Fenouil, Tome Doudane. Tomelitan Gruyère _Norway_ Imitation of French Gruyère in 2-1/2 ounce packages. Topf or Topfkäse _Germany_ A cooked cheese to which Pennsylvania pot is similar. Sour skim milk cheese, eaten fresh and sold in packages of one ounce. When cured it is flaky. Toscano, or Pecorino Toscano _Tuscany, Italy_ Sheep's milk cheese like Romano but softer, and therefore used as a table cheese. Toscanello _Tuscany, Italy_ A smaller edition of Toscano. Touareg _Berber, Africa_ Skim milk often curdled with Korourou leaves. The soft curd is then dipped out onto mats like pancake batter and sun dried for ten days or placed by a fire for six, with frequent turning. Very hard and dry and never salted. Made from Lake Tchad to the Barbary States by Berber tribes. Tour Eiffel _Berry, France_ Besides naming this Berry cheese, Tour Eiffel serves as a picturesque label and trademark for a brand of Camembert. Touloumisio _Greece_ Similar to Feta. Tournette _France_ Small goat cheese. Tourne de chèvre _Dauphiné, France_ Goat cheese. Trappe, la, or Oka _Canada_ Truly fine Port-Salut named for the Trappist order and its Canadian monastery. Trappist _see_ Chapter 3. Trappist _Yugoslavia_ Trappist Port-Salut imitation. Trauben (Grape) _Switzerland_ Swiss or Gruyère aged in Swiss Neuchâtel wine and so named for the grape. Travnik, Travnicki _Albania, Russia, Yugoslavia_ Soft, sheep whole milk with a little goat sometimes and occasionally skim milk. More than a century of success in Europe, Turkey and adjacent lands where it is also known as Arnauten, Arnautski Sir and Vlasic. When fresh it is almost white and has a mild, pleasing taste. It ripens to a stronger flavor in from two weeks to several months, and is not so good if holes should develop in it. The pure sheep-milk type when aged is characteristically oily and sharp. Traz os Montes _Portugal_ Soft; sheep; oily; rich; sapid. For city turophiles nostalgically named "From the Mountains." All sheep cheese is oily, some of it a bit muttony, but none of it at all tallowy. Trecce _Italy_ Small, braided cheese, eaten fresh. Triple Aurore _France_ Normandy cheese in season all the year around. Troo _France_ Made and consumed in Touraine from May to January. Trouville _France_ Soft, fresh, whole milk. Pont l'Evêque type of superior quality. Troyes, Fromage de _see_ Barberey and Ervy. Truckles _England_ No. I: Wiltshire, England. Skimmed milk; blue-veined variety like Blue Vinny. The quaint word is the same as used in truckle or trundle bed. On Shrove Monday Wiltshire kids went from door to door singing for a handout: Pray, dame, something, An apple or a dumpling, Or a piece of Truckle cheese Of your own making. No. II: Local name in the West of England for a full cream Cheddar put up in loaves. Tschil _Armenia_ Also known as Leaf, Telpanir and Zwirn. Skim milk of either sheep or cows. Made into cakes and packed in skins in a land where wine is drunk from skin canteens, often with Tschil. Tuile de Flandre _France_ A type of Marolles. Tullum Penney _Turkey_ Salty from being soaked in brine. Tuna, Prickly Pear _Mexico_ Not an animal milk cheese, but a vegetable one, made by boiling and straining the pulp of the cactuslike prickly pear fruit to cheeselike consistency. It is chocolate-color and sharp, piquantly pleasant when hard and dry. It is sometimes enriched with nuts, spices and/or flowers. It will keep for a very long time and has been a dessert or confection in Mexico for centuries. Tuscano _Italy_ Semihard; cream color; a sort of Tuscany Parmesan. Twdr Sir _Serbia_ Semisoft sheep skim-milk cheese with small holes and a sharp taste. Pressed in forms two by ten to twelve inches in diameter. Similar to Brick or Limburger. Twin Cheese _U.S.A._ Outstanding American Cheddar marketed by Joannes Brothers, Green Bay, Wisconsin. Tworog _Russia_ Semihard sour milk farm (not factory) made. It is used in the cheese bread called Notruschki. Tybo _Denmark_ Made in Copenhagen from pasteurized skim milk. Tyrol Sour _German_ A typical Tyrolean hand cheese. Tzgone _Dalmatia_ The opposite number of Tzigen, just below. Tzigenkäse _Austria_ Semisoft; skimmed sheep, goat or cow milk. White; sharp and salty; originated in Dalmatia. U Urda _Rumania_ Creamy; sweet; mild. Uri _Switzerland_ Hard; brittle; white; tangy. Made in the Canton of Uri. Eight by eight to twelve inches, weight twenty to forty pounds. Urseren _Switzerland_ Mild flavored. Cooked curd. Urt, Fromage d' Soft Port-Salut type of the Basque country. V Vacherin _France and Switzerland_ I. Vacherin à la Main. Savoy, France. Firm, leathery rind, soft interior like Brie or Camembert; round, five to six by twelve inches in diameter. Made in summer to eat in winter. When fully ripe it is almost a cold version of the great dish called Fondue. Inside the hard-rind container is a velvety, spicy, aromatic cream, more runny than Brie, so it can be eaten with a spoon, dunked in, or spread on bread. The local name is Tome de Montague. II. Vacherin Fondu, or Spiced Fondu. Switzerland. Although called Fondu from being melted, the No. I Vacherin comes much closer to our conception of the dish Fondue, which we spell with an "e." Vacherin No. II might be called a re-cooked and spiced Emmentaler, for the original cheese is made, and ripened about the same as the Swiss classic and is afterward melted, spiced and reformed into Vacherin. Val-d'Andorre, Fromage du _Andorra, France_ Sheep milk. Valdeblore, le _Nice, France_ Hard, dried, small Alpine goat cheese. Valençay, or Fromage de Valençay _Touraine, France_ Soft; cream; goat milk; similar to Saint-Maure. In season from May to December. This was a favorite with Francis I. Valio _Finland_ One-ounce wedges, six to a box, labeled pasteurized process Swiss cheese, made by the Cooperative Butter Export Association, Helsinki, Finland, to sell to North Americans to help them forget what real cheese is. Valsic _Albania_ Crumbly and sharp. Varalpenland _Germany_ Alpine. Piquant, strong in flavor and smell. Varennes, Fromage de _France_ Soft, fine, strong variety from Upper Burgundy. Västerbottenost _West Bothnia_ Slow-maturing. One to one-and-a-half years in ripening to a pungent, almost bitter taste. Västgötaost _West Gothland, Sweden_ Semihard; sweet and nutty. Takes a half year to mature. Weight twenty to thirty pounds. Vendôme, Fromage de _France_ Hard; sheep; round and flat; like la Cendrée in being ripened under ashes. There is also a soft Vendôme sold mostly in Paris. Veneto, Venezza _Italy_ Parmesan type, similar to Asiago. Usually sharp. Vic-en-Bigorre _France_ Winter cheese of Béarn in season October to May. Victoria _England_ The brand name of a cream cheese made in Guilford. Ville Saint-Jacques _France_ Ile-de-France winter specialty in season from November to May. Villiers _France_ Soft, one-pound squares made in Haute-Marne. Viry-vory, or Vary _France_ Fresh cream cheese. Viterbo _Italy_ Sheep milk usually curdled with wild artichoke, _Cynara Scolymus_. Strong grating and seasoning type of the Parmesan-Romano-Pecorino family. Vize _Greece_ Ewe's milk; suitable for grating. Void _Meuse, France_ Soft associate of Pont l'Evêque and Limburger. Volvet Kaas _Holland_ The name means "full cream" cheese and that--according to law--has 45% fat in the dry product (_See_ Gras.) Vorarlberg Sour-milk _Greasy_ Hard; greasy; semicircular form of different sizes, with extra-strong flavor and odor. The name indicates that it is made of sour milk. Vory, le _France_ Fresh cream variety like Neufchâtel and Petit Suisse. W Warshawski Syr _Poland_ Semihard; fine nutty flavor; named for the capital city of Poland. Warwickshire _England_ Derbyshire type. Washed-curd cheese _U.S.A._ Similar to Cheddar. The curd is washed to remove acidity and any abnormal flavors. Wedesslborg _Denmark_ A mild, full cream loaf of Danish blue that can be very good if fully ripened. Weisschmiere _Bavaria, Germany_ Similar to Weisslacker, a slow-ripening variety that takes four months. Weisslacker, White Lacquer _Bavaria_ Soft; piquant; semisharp; Allgäuer-type put up in cylinders and rectangles, 4-1/2 by 4 by 3-1/2, weighing 2-1/2 pounds. One of Germany's finest soft cheeses. Welsh cheeses The words Welsh and cheese have become synonyms down the ages. Welsh "cheeses can be attractive: the pale, mild Caerphilly was famous at one time, and nowadays has usually a factory flavor. A soft cream cheese can be obtained at some farms, and sometimes holds the same delicate melting sensuousness that is found in the poems of John Keats. "The 'Resurrection Cheese' of Llanfihangel Abercowyn is no longer available, at least under that name. This cheese was so called because it was pressed by gravestones taken from an old church that had fallen into ruins. Often enough the cheeses would be inscribed with such wording as 'Here lies Blodwen Evans, aged 72.'" (From _My Wales_ by Rhys Davies.) Wensleydale _England_ I. England, Yorkshire. Hard; blue-veined; double cream; similar to Stilton. This production of the medieval town of Wensleydale in the Ure Valley is also called Yorkshire-Stilton and is in season from June to September. It is put up in the same cylindrical form as Stilton, but smaller. The rind is corrugated from the way the wrapping is put on. II. White; flat-shaped; eaten fresh; made mostly from January through the Spring, skipping the season when the greater No. I is made (throughout the summer) and beginning to be made again in the fall and winter. Werder, Elbinger and Niederungskäse _West Prussia_ Semisoft cow's-milker, mildly acid, shaped like Gouda. West Friesian _Netherlands_ Skim-milk cheese eaten when only a week old. The honored antiquity of it is preserved in the anonymous English couplet: Good bread, good butter and good cheese Is good English and good Friese. Westphalia Sour Milk, or Brioler _Germany_ Sour-milk hand cheese, kneaded by hand. Butter and/or egg yolk is mixed in with salt, and either pepper or caraway seeds. Then the richly colored curd is shaped by hand into small balls or rolls of about one pound. It is dried for a couple of hours before being put down cellar to ripen. The peculiar flavor is due partly to the seasonings and partly to the curd being allowed to putrify a little, like Limburger, before pressing. This sour-milker is as celebrated as Westphalian raw ham. It is so soft and fat it makes a sumptuous spread, similar to Tilsit and Brinza. It was named Brioler from the "Gute Brioler" inn where it was perfected by the owner, Frau Westphal, well over a century ago. The English sometimes miscall it Bristol from a Hobson-Jobson of the name Briol. Whale Cheese _U.S.A._ In _The Cheddar Box, _Dean Collins tells of an ancient legend in which the whales came into Tillamook Bay to be milked; and he poses the possible origin of some waxy fossilized deposits along the shore as petrified whale-milk cheese made by the aboriginal Indians after milking the whales. White, Fromage Blanc _France_ Skim-milk summer cheese made in many parts of the country and eaten fresh, with or without salt. White Cheddar _U.S.A._ Any Cheddar that isn't colored with anatto is known as White Cheddar. Green Bay brand is a fine example of it. White Gorgonzola This type without the distinguishing blue veins is little known outside of Italy where it is highly esteemed. (_See_ Gorgonzola.) White Stilton _England_ This white form of England's royal blue cheese lacks the aristocratic veins that are really as green as Ireland's flag. Whitethorn _Ireland_ Firm; white; tangy; half-pound slabs boxed. Saltee is the same, except that it is colored. Wilstermarsch-Käse Holsteiner Marsch _Schleswig-Holstein, Germany_ Semihard; full cream; rapidly cured; Tilsit type; very fine; made at Itzehoe. Wiltshire or Wilts _England_ A Derbyshire type of sharp Cheddar popular in Wiltshire. (_See_ North Wilts.) Wisconsin Factory Cheeses _U.S.A._ Have the date of manufacture stamped on the rind, indicating by the age whether the flavor is "mild, mellow, nippy, or sharp." American Cheddar requires from eight months to a year to ripen properly, but most of it is sold green when far too young. Notable Wisconsiners are Loaf, Limburger, Redskin and Swiss. Withania _India_ Cow taboos affect the cheesemaking in India, and in place of rennet from calves a vegetable rennet is made from withania berries. This names a cheese of agreeable flavor when ripened, but, unfortunately, it becomes acrid with age. Y Yoghurt, or Yogurt _U.S.A._ Made with _Bacillus bulgaricus_, that develops the acidity of the milk. It is similar to the English Saint Ivel. York, York Curd and Cambridge York _England_ A high-grade cream cheese similar to Slipcote, both of which are becoming almost extinct since World War II. Also, this type is too rich to keep any length of time and is sold on the straw mat on which it is cured, for local consumption. Yorkshire-Stilton _Cotherstone, England_ This Stilton, made chiefly at Cotherstone, develops with age a fine internal fat which makes it so extra-juicy that it's a general favorite with English epicures who like their game well hung. York State _U.S.A._ Short for New York State, the most venerable of our Cheddars. Young America _U.S.A._ A mild, young, yellow Cheddar. Yo-yo _U.S.A._ Copying pear-and apple-shaped balls of Italian Provolone hanging on strings, a New York cheesemonger put out a Cheddar on a string, shaped like a yo-yo. Z Ziegel _Austria_ Whole milk, or whole milk with cream added. Aged only two months. Ziegenkäse _Germany_ A general name in Germanic lands for cheeses made of goat's milk. Altenburger is a leader among Ziegenkäse. Ziger I. This whey product is not a true cheese, but a cheap form of food made in all countries of central Europe and called albumin cheese, Recuit, Ricotta, Broccio, Brocotte, Serac, Ceracee, etc. Some are flavored with cider and others with vinegar. There is also a whey bread. II. Similar to Corsican Broccio and made of sour sheep milk instead of whey. Sometimes mixed with sugar into small cakes. Zips _see_ Brinza. Zomma _Turkey_ Similar to Caciocavallo. Zwirn _see_ Tschil. [Illustration] Index of Recipes American Cheese Salad, 128 Angelic Camembert, 120 Apple and Cheese Salad, 130 Apple Pie à la Cheese, 119 Apple Pie Adorned, 119 Apple Pie, Cheese-crusty, 119 Asparagus and Cheese, Italian, 110 au Gratin Eggs, 125 Potatoes, 125 Tomatoes, 125 Blintzes, 111 Brie or Camembert Salad, 128 Camembert, Angelic, 120 Champagned Roquefort or Gorgonzola, 122 Cheddar Omelet, 135 Cheese and Nut Salad, 128 Cheese and Pea Salad, 130 Cheese Cake, Pineapple, 117 Cheese Charlotte, 133 Cheese-crusty Apple Pie, 119 Cheese Custard, 118 Cheese Pie, Open-faced, 118 Cheese Sauce, Plain, 131 Cheese Waffles, 112 Cheesed Mashed Potatoes, 137 Chicken Cheese Soup, 127 Cottage Cheese Pancakes, 112 Christmas Cake Sandwiches, 120 Cold Dunking, 133 Custard, Cheese, 118 Dauphiny Ravioli, 109 Diablotins, 135 Dumpling, Napkin, 112 Dunking, Cold, 133 Eggs au Gratin, 125 Flan au Fromage, 119 Fondue à l'Italienne, 84 All-American, 85 au Fromage, 90 Baked Tomato, 89 Brick, 92 Catsup Tummy Fondiddy, Quickie, 91 Cheddar Dunk Bowl, 93 Cheese, 92 Cheese, and Corn, 92 Cheese and Rice, 91 Chives, 88 Comtois, 88 Corn and Cheese, 92 Neufchâtel Style, 82 100% American, 90 Parmesan, 86 Quickie Catsup Tummy Fondiddy, 91 Rice, and Cheese, 91 Sapsago Swiss, 86 Tomato, 89 Tomato Baked, 89 Vacherin-Fribourg, 88 Fritters, Italian, 109 Fritto Misto, Italian, 137 Garlic on Cheese, 110 Gorgonzola and Banana Salad, 129 Green Cheese Salad Julienne, 127 Italian Asparagus and Cheese, 110 Italian Fritters, 109 Italian Fritto Misto, 137 Italian-Swiss Scallopini, 108 Little Hats, Cappelletti, 108 Meal-in-One Omelet, A, 135 Miniature Pizzas, 107 Napkin Dumpling, 112 Neapolitan Baked Lasagne, 108 Omelet Cheddar, 135 Meal-in-One, 135 Parmesan, 135 Tomato, 136 with Cheese Sauce, 136 Onion Soup, 126 Onion Soup au Gratin, 126 Open-faced Cheese Pie, 118 Pancakes, Cottage Cheese, 112 Parmesan Omelet, 135 Parsleyed Cheese Sauce, 131 Pfeffernüsse and Caraway, 134 Pineapple Cheese Cake, 117 Piroghs, Polish, 137 Pizza, 106 Cheese, 107 Dough, 106 Miniature, 107 Tomato Paste, 107 Polish Piroghs, 137 Potatoes au Gratin, 125 Potatoes, Mashed, Cheesed, 137 Puffs Breakfast, 100 Cheese, New England, 100 Cream Cheese, 100 Danish Fondue, 100 Fried, 99 New England Cheese, 100 Parmesan, 99 Roquefort, 99 Three-in-One, 98 Rabbit After-Dinner, 55 All-American Succotash, 77 American Woodchuck, 63 Anchovy, 70 Asparagus, 68 Basic No. 1 (with beer), 49 No. 2 (with milk), 50 Blushing Bunny, 63 Border-hopping Bunny, 60 "Bouquet of the Sea," 69 Buttermilk, 76 Celery and Onion, 67 Chipped Beef, 66 Cream Cheese, 75 Crumby, 70 Crumby Tomato, 71 Curry, 76 Danish, 77 Devil's Own, The, 65 Dr. Maginn's, 54 Dried Beef, 66 Dutch, 72 Easy English, 78 Eggnog, 77 Fish, Fresh or Dried, 69 Fluffy, Eggy, 64 Frijole, 60 Gherkin, 71 Ginger Ale, 76 Golden Buck, 59 Golden Buck II, 59 Grilled Sardine, 69 Grilled Tomato, 65 Grilled Tomato and Onion, 65 Gruyère, 73 Kansas Jack, 66 Lady Llanover's Toasted, 52 Latin-American Corn, 67 Mexican Chilaly, 64 Mushroom-Tomato, 67 Onion Rum Tum Tiddy, 62 Original Recipe, Ye, 57 Oven, 58 Oyster, 68 Pink Poodle, 74 Pumpernickel, 72 Reducing, 75 Roe, 69 Rum Tum Tiddy, 61 Rum Tum Tiddy, Onion, 62 Rum Tum Tiddy, Sherry, 62 Running, 63 Sardine, Grilled, 69 Sardine, Plain, 69 Savory Eggy Dry, 75 Scotch Woodcock, 63 Sea-food, 68 Sherry, 73 Sherry Rum Tum Tiddy, 62 Smoked Cheddar, 70 Smoked fish, 70 South African Tomato, 61 Spanish Sherry, 74 Stieff Recipe, The, 51 Swiss Cheese, 73 Tomato, 61 Tomato and Onion, Grilled, 65 Tomato, Crumby, 71 Tomato, Grilled, 65 Tomato Soup, 62 Tomato, South American, 61 Venerable Yorkshire Buck, The, 59 Yale College, 59 Yorkshire, 58 Ramekins à la Parisienne, 103 Casserole, 105 Cheese I, 101 Cheese II, 102 Cheese III, 102 Cheese IV, 103 Frying Pan, 105 Morézien, 104 Puff Paste, 105 Roquefort-Swiss, 104 Swiss-Roquefort, 104 Ravioli, Dauphiny, 109 Roquefort, Champagned, 122 Roquefort Cheese Salad Dressing, 130 Rosie's Swiss Breakfast Cheese Salad, 129 Salad American Cheese, 128 Apple and Cheese, 130 Brie, 128 Camembert, 128 Cheese and Nut, 128 Cheese and Pea, 130 Gorgonzola and Banana, 129 Green Cheese Salad Julienne, 127 Rosie's Swiss Breakfast Cheese, 129 Swiss Cheese, 129 Three-in-One Mold, 128 Sandwiches Alpine Club, 141 Boston Beany, Open-face, 141 Cheeseburgers, 141 Deviled Rye, 142 Egg, Open-faced, 142 French-fried Swiss, 142 Grilled Chicken-Ham-Cheddar, 142 He-man, Open-faced, 143 International, 143 Jurassiennes, or Croûtes Comtoises, 143 Kümmelkäse, 143 Limburger Onion, or Catsup, 143 Meringue, Open-faced, 144 Neufchâtel and Honey, 144 Newfoundland Toasted Cheese, 148 Oskar's Ham-Cam, 144 Pickled Camembert, 145 Queijo da Serra, 145 Roquefort Nut, 145 Smoky, Sturgeon-smoked, 145 Tangy, 146 Toasted Cheese, 148 Unusual--of Flowers, Hay and Clover, 146 Vegetarian, 146 Witch's, 147 Xochomilco, 147 Yolk Picnic, 147 Sauce Cheese, 131 Mornay, 131 Parsleyed Cheese, 131 Sauce Mornay, 131 Scallopini, Italian-Swiss, 108 Schnitzelbank Pot, 37 Soufflé Basic, 95 Cheese-Corn, 96 Cheese Fritter, 98 Cheese-Mushroom, 97 Cheese-Potato, 97 Cheese-Sea-food, 97 Cheese-Spinach, 96 Cheese-Tomato, 96 Corn-Cheese, 96 Mushroom-Cheese, 97 Parmesan, 95 Parmesan-Swiss, 96 Potato-Cheese, 97 Sea-food-Cheese, 97 Spinach-Cheese, 96 Swiss, 96 Tomato-Cheese, 96 Soup Chicken Cheese, 127 Onion, 126 Onion, au Gratin, 126 Supa Shetgia, 133 Spanish Flan--Quesillo, 136 Straws, 133 Stuffed Celery, 132 Supa Shetgia, 133 Swiss Cheese Salad, 129 Three-in-One Mold, 128 Tomato Omelet, 136 Tomatoes au Gratin, 125 Vatroushki, 111 Waffles, Cheese, 112 ABOUT THE AUTHOR * * * * * Bob Brown, after living thirty years in as many foreign lands and enjoying countless national cheeses at the source, returned to New York and summed them all up in this book. Born in Chicago, he was graduated from Oak Park High School and entered the University of Wisconsin at the exact moment when a number of imported Swiss professors in this great dairy state began teaching their students how to hole an Emmentaler. After majoring in beer and free lunch from Milwaukee to Munich, Bob celebrated the end of Prohibition with a book called _Let There Be Beer!_ and then decided to write another about Beer's best friend, Cheese. But first he collaborated with his mother Cora and wife Rose on _The Wine Cookbook_, still in print after nearly twenty-five years. This first manual on the subject in America paced a baker's dozen food-and-drink books, including: _America Cooks, 10,000 Snacks, Fish and Seafood_ and _The South American Cookbook_. For ten years he published his own weekly magazines in Rio de Janeiro, Mexico City and London. In the decade before that, from 1907 to 1917, he wrote more than a thousand short stories and serials under his full name, Robert Carlton Brown. One of his first books, _What Happened to Mary_, became a best seller and was the first five-reel movie. This put him in _Who's Who_ in his early twenties. In 1928 he retired to write and travel. After a couple of years spent in collecting books and bibelots throughout the Orient, he settled down in Paris with the expatriate group of Americans and invented the Reading Machine for their delectation. Nancy Cunard published his _Words_ and Harry Crosby printed _1450-1950_ at the Black Sun Press, while in Cagnes-sur-Mer Bob had his own imprint Roving Eye Press, that turned out _Demonics; Gems, a Censored Anthology; Globe-gliding_ and _Readies for Bob Brown's Machine_ with contributions by Gertrude Stein, Ezra Pound, Kay Boyle, James T. Farrell _et al._ The depression drove him back to New York, but a decade later he returned to Brazil that had long been his home away from home. There he wrote _The Amazing Amazon_, with his wife Rose, making a total of thirty books bearing his name. After the death of his wife and mother, Bob Brown closed their mountain home in Petropolis, Brazil, and returned to New York where he remarried and now lives, in the Greenwich Village of his free-lancing youth. With him came the family's working library in a score of trunks and boxes, that formed the basis of a mail-order book business in which he specializes today in food, drink and other out-of-the-way items. [Compiler's Notes: Moved what was page 1 of project past title page, removed publisher's copyright information from page 3. 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