CHEESE IN THE HOUSEHOLD 371 



" Those cheeses, on the other hand, which are suitable 

 to be eaten in large quantities and which are comparatively 

 low priced are important not only from the point of view 

 of flavor, but also from the point of view of their nutritive 

 value." Among such cheeses are American Cheddar, 

 Swiss, Brick, Limburger and the lower priced forms of 

 Neufchatel. 



It is clear that in buying cheese, the housekeeper 

 should know definitely the dietary purpose of the pur- 

 chase, and then choose the variety of cheese best suited. 

 To a very large degree the personal tastes of the family 

 determine the kinds of cheese which will be tolerated 

 when served uncooked. In some families, the strong 

 flavors of Roquefort or Limburger are not acceptable. 

 However, there is a range of choice in which much judg- 

 ment can be used. Cheese to be served with mild-flavored 

 foods should as a rule be also mild-flavored. For most 

 sandwiches, for example, Cheddar or Swiss is usually 

 very acceptable; Brick or partly ripe Limburger still 

 hard enough to slice cuts into thin rectangular slices and 

 is very attractive to many consumers because it has some- 

 what more flavor without being too strong. With proper 

 handling it is good policy to buy the cheapest of these 

 forms for this purpose. The selection of dessert cheeses 

 offers the widest range. If served with mild-flavored 

 crackers, very many persons prefer Cream, Neufchatel or 

 mild Cheddar ; a little stronger taste calls for club cheese, 

 or Camembert. If tobacco smoke is present, Roquefort, 

 Gorgonzola, Limburger and related types will satisfy 

 many consumers better than mild cheeses. The inten- 

 sity of flavor to be sought in the cheese should thus be 

 adjusted to the food served with it. A person with an 

 aversion to strong-smelling or strong-tasting cheese has 



