Pont-L'Eveque Cheese

This is a milk cheese named after the place where it is manufactured. It is considered inferior to Brie cheese, but it has a very good local reputation and deserves to be better known.

Port Du Salut Cheese

This great favorite should be better known in this country. Its flavor is very palatable and mild, the substance pasty and soft and it possesses all the qualities of the best cheeses. It is shaped into round cakes, weighing from five to eight pounds each, and they are stamped with the name of the place of their manufacture.

Pot Cheese

Place one quart of buttermilk and two quarts of sour milk in a saucepan, and set it over the fire till it is scalding hot; then take it off and with a skimmer remove the curd from the whey. Place the curd in a muslin bag, tie and hang it up to drain for an hour or so. Moisten the curd slightly with cream, stir in a little salt, work it well with the hands, then mould it into small balls. Pile these on a dish, cover them over, and set in a cool place till ready to serve.

Potted Cheese

Cut about a pound of Cheshire cheese into dice, and put these in a mortar with six ounces of butter, two tablespoonfuls of finely-powdered sugar and one teaspoonful of mace; then pour over four or five wineglassfuls of sherry, and after it has stood for two or three minutes to soak, pound all well together. Work it into a smooth paste, and place it in jars, putting clarified butter over the top.

Pounded Cheese

Chop about one pound of good dry cheese, place it in a mortar with three or four ounces of butter, and pound to a smooth paste. Mix with it one teaspoonful each of made mustard, ground spice and curry powder, and one-half teaspoonful of black pepper. Stir one wineglassful of sherry into the mixture. Next cut some slices of bread about a quarter of an inch in thickness, cutting each slice into halves lengthwise; spread the cheese mixture over them, and sprinkle a little cayenne pepper over each. Arrange them on a dish over which has been an ornamental paper, or a folded napkin, and serve. The cheese mixture can be kept in a cool place for several days, if pressed down into jars and covered with paper.

Roquefort Cheese

This cheese is peculiar from the fact that it is made of ewe's milk, though some manufacturers are now using the milk of the cow. Naturally therefore it possesses a peculiar pungency and flavor, though in other particulars it somewhat resembles other veined cheeses. Upon the continent Roquefort takes precedence of many other makes, whether foreign or native; but in this country it is not so generally liked. It should not be cut until it is well advanced in the process of decay, and then its excellence can not be gainsayed. The mould is procured by the introduction of mouldy breadcrumbs, and by pricking to admit the air.

Sage Or Green Cheese

This is a variety of cream cheese made by adding sage leaves and greening to the milk. The following is a very good recipe: Pound the tops of fresh young sage leaves with an equal quantity of spinach leaves, and squeeze out the juice. Add this to the extract of rennet, and stir into the milk a sufficient quantity to suit the taste. When the curd comes, break, salt it, fill the vat high with it, press for a few hours, and then turn the cheese every day.