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A
BACHELOR'S
CUPBOARD
A
Chat
on
Cheese
which,
with
the
Fromage
d'Isigny
and
the
Gervais
Creme,
are
served
w^ith
Bar
le
Due
currants
or
goose-
berries,
or
with
various
comfitures
and
compotes
of
fruit.
The
Schweitzer
Kase,
or
Swiss
Cheese,
is
another
favorite,
but
the
love
of
Limburger
is
generally
con-
fined
to
Teutons,
most
Americans
disliking
the
odor
cordially.
Perhaps
the
most
popular
cheese
to-day
is
the
Roquefort,
which
is
ripened
in
dark
caves
in
France
and
allowed
to
mold
until
ripe.
There
is
a
fashion
of
loading
a
Roquefort
cheese
with
brandy,
which
not
only
preserves
it,
but
gives
it
an
incomparable
flavor.
The
various
potted
cheeses,
like
MacLaren's
and
the
Cana-
dian
Club,
are
put
up
in
jars
with
brandy
and
retain
their
delicacy
of
flavor
indefinitely
if
kept
in
a
cool
place.
Pineapple
cheese
is
similar
to
Edam
and
seldom
pre-
ferred,
while
Sap
Sago
is
a
well-known
competitor.
The
gourd-shaped
Italian
cheeses
are
so
strong
that
few
care
for
them,
although
when
grated
over
a
dish
of
spaghetti
they
are
not
to
be
despised.
The
cheese
from
Switzerland
made
from
goat's
milk
and
the
Nor-
wegian
cheese
of
reindeer
milk
seldom
find their
way
to
this
country,
where
the
"
full
cream
country
cheese
"
made
by
the
farmers'
wives
is
far-famed.
Who
has
not
eaten
the
luscious "
Cottage
Cheese,'*
**
Dutch
Cheese,"
or
"
Schmier
Kase,"
made
from
sour
milk
and
worked
smooth
w^ith
sweet
cream?
This
is
sold
in
some
dairies
in
the
cities,
nicely
wrapped
in
five-cent
packages,
and
is
sometimes
improved
by
the
addition
of
chopped
sage,
parsley,
or
chives.
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