Cheeses

American, Brie, Camembert, Chester or Brighton, Cream, Briquebec, Eidam, Gorgonzola, Swiss or Gruyere, Holland, Munster, Mont-d'Or, Neufchatel, Parmesan, Pont Leveque, Port Salut, Roquefort, Stilton, Strachino, Shedder, Gervais.

Cheese is served either after the roast, before the sweet entremets, or else with the dessert; the first is most appropriate. Cheese must be accompanied by crackers or very thin slices of toast; it should be cut in pieces or slices. At a dinner it is better to have two kinds handed to the guests, with fresh butter; serve salted almonds and nuts at the same time. Stilton must be served whole wrapped in a plaited napkin; it should be scooped out with a cheese spoon and each time it is used the vacuum should be filled with sherry wine; it must always be kept sufficiently damp to prevent cracking. Chester should be served the same as Stilton in a plaited napkin, after paring it neatly; it should also be cut with a spoon and filled each time with good Madeira wine. For Brie, Camembert, Mont-d'Or or Pont Leveque: scrape any of these cheeses and serve with a silver knife for each guest. For Roquefort and Gorgonzola carefully suppress the outer rinds and serve with silver knives; pass around at the same time some fresh butter. Strachino and Millanais are serve in a plaited napkin folded to resemble a tulip; scoop out with a cheese spoon the same as Stilton. Holland cheese should be cut in quarters or slices. Neufchatel should be scraped and served whole. Swiss cheese, Eidam, Munster, Port Salut and Briquebec are cut in slices. They must be chosen very mellow, cleaned and served with silver knives. Gervais is a sort of fresh bondon, the paste being very fine; it must be served quite cold. It should be covered with paper, to be removed when sending to the table.