372 THE BOOK OF CHEESE 



been frequently known to approve over-ripe Camembert, 

 or Limburger when served without label but spread upon 

 a ginger cracker. 



For cooking purposes, some recipes prescribe cheese 

 of special quality. In large markets, old Cheddar ripened 

 carefully for two or three years is commonly purchasable 

 for Welsh rabbit. (Ask for "rabbit" cheese.) An 

 expert housekeeper familiar also with cheese ripening has 

 demonstrated that almost any cheese, whether ripened 

 to its best, part ripe or over-ripe, can be used in many 

 cooking formulas without injuring the acceptability of 

 the product to most consumers. In canning Camembert, 

 it has been shown l that over-ripe cheese so strong as to 

 be objectionable, when sterilized loses the objectionable 

 flavor of the raw product. No cheese should be wasted ; 

 any not used when served the first time should be served 

 at a closely following meal or used in cooking. No 

 matter what the variety, it will add to the food value and 

 palatability of spme one of the common dishes served 

 within forty-eight hours. 



340. Care of cheese. 2 " One of the best ways of 

 keeping cheese which has been cut is to wrap it in a 

 slightly damp cloth and then in paper, and to keep it in 

 a cool place. To dampen the cloth, sprinkle it and then 

 wring it. It should seem hardly damp to the touch. 

 Paraffin paper may be used in place of the cloth. When 

 cheese is put in a covered dish, the air should never be 

 wholly excluded, for if this is done, it molds more readily. 



"In some markets it is possible to buy small whole 

 cheeses. These may be satisfactorily kept by cutting 



1 Thorn, C., Camembert cheese problems in the United States, 

 U. S. Dept. Agr. Bur. An. Ind. Bui. 115. 



2 Langworthy and Hunt, loc. cit. 



