five or six wagonloads were left
ripening in the sun in front of the town bank. The
Limburger was finally stored safely underground. Livarot
Livarot has been described as decadent, "The very Verlaine of them
all," and Victor Meusy personifies it in a poem dedicated to all the
great French
cheeses, of which we give a free translation: In the dog days In its
overflowing
dish Livarot gesticulates Or weeps like a child.
Muenster At
the diplomatic banquet One must choose his piece. All is politics, A
cheese
and a flag. You annoy the Russians If you take Chester; You irritate
the Prussians In choosing Muenster. Victor Meusy Like Limburger, this
male cheese, often caraway-flavored, does not fare well in England.
Although
over here we consider Muenster far milder than Limburger, the English
writer Eric Weir in _When Madame Cooks_ will have none of it:
I cannot think why this cheese was not thrown from the aeroplanes
during the war to spread panic amongst enemy troops. It would have
proved far more efficacious than those nasty deadly gases that
kill people
permanently. Neufchatel If the cream cheese
be white Far fairer
the hands that made them. Arthur Hugh Clough Although
originally from Normandy, Neufchatel, like
Limburger, was so long ago welcomed to America and made so splendidly
at home here that we may consider it our very own. All we have against
it is that it has served as the model for too many processed
abominations. Parmesan, Romano,
Pecorino, Pecorino Romano Parmesan when young,
soft and slightly crumbly is eaten on bread. But when well aged, let us
say up to a century, it becomes
Rock of Gibraltar
of cheeses and really
suited for grating. It is easy to believe that the so-called "Spanish
cheese"
used as a barricade by Americans in Nicaragua almost a century ago was
none other than the almost indestructible Grana, as Parmesan is called
in Italy. The association between cheese and battling began in B.C.
days with the Jews and Romans, who fed cheese to their so
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