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A
BACHELOR'S
CUPBOARD
A
Chat
on
Cheese
portation
unnecessary.
For
many
years
the
Neufchatel
cheese
has
been
made
here,
and
Is
really
quite
as
good
as
the
original
French
cheese,
while
there
Is
made
In
Connecticut
alone a
very
large
quantity
of
so-called
"
Camembert
cheese "
which
supplies
the
leading
mar-
kets of
the
large
cities
of
America.
The
favorite
skim-milk
cheeses
are
Edam,
Gruyere,
and
Parmesan.
Holland
is
the
home
of
the
Edam,
which
is
generally
served here
in
Its
hard
or
ripened
condition.
But
in
Holland
the
usual
breakfast
served
the
traveler
includes,
besides
the
delicious
cocoa
or
coffee,
rolls,
thick
slices
of
plum
bread,
and
great
pieces
of
fresh
Edam
cheese,
which
is
a
dark
golden
color,
and
melts
in
one's
mouth.
The
Gruyere
is
Swiss
and
the
Parmesan
an
Italian
cheese,
the
latter
princi-
pally
used
for
grating
over
macaroni
and
served
In
this
form
with
soups
and
on
dishes
au
gratin.
The
favorite
milk
cheeses
are
the
Gloucester,
Che-
shire,
Cheddar,
and
Gorgonzola
—
the
first
three
Eng-
lish
and
the
latter
Italian.
The
milk
and
cream
cheeses
include
Stilton
and
Double
Gloucester
from
England,
the
favorite
Young
America
and
New
York
Dairy
of
*'
the
States,"
and
the
Canadian
Cream
Cheese
from
the
Eastern
Townships
of
Canada.
Cream
cheese
includes
Brie,
Neufchatel,
and
Camem-
bert,
which
are
the
popular
varieties
served
In
America.
Anyone
who
has
lived
in
Paris,
however,
has
doubtless
acquired
a
taste
for
the
Port
de
Salut,
the
Pont
I'Eveque,
both
similar
to
Brie,
but
with
a
more
pun-
gent
flavor,
and
the
luscious
little
Coeur
Crime
cheeses
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