The Complete Book of Cheese

by Bob Brown

This makes a mild, pleasantly pungent sauce, to enliven the cabbage family—hot cauliflower, broccoli, cabbage and Brussels sprouts. Croutons help when sprinkled over.

CORNUCOPIA OF CHEESE RECIPES

Since this is the Complete Book of Cheese we will fill a bounteous cornucopia here with more or less essential, if not indispensable, recipes and dishes not so easy to classify, or overlooked or crowded out of the main sections devoted to the classic Fondues, Rabbits, Soufflés, etc.

Stuffed Celery, Endive, Anise and Other Suitable Stalks

Use any soft cheese you like, or firm cheese softened by pressing through a sieve; at room temperature, of course, with any seasoning or relish.

SUGGESTIONS:

Cream cheese and chopped chives, pimientos, olives, or all three, with or without a touch of Worcestershire.

Cottage cheese and piccalilli or chili sauce.

Sharp Cheddar mixed with mayonnaise, mustard, cream, minced capers, pickles, or minced ham.