Today there are many clubs that may sound swanky but taste very ordinary, if at all. They are made of finely ground aged, sharp Cheddar mixed with condiments, liquors, olives, pimientos, etc., and mostly carry come-on names to make the customers think they are getting something from Olde England or some aristocratic private club. All are described as "tangy."
Originally butter went into the better clubs which were sold in small porcelain jars, but in these process days they are wrapped in smaller tin foil and wax-paper packets and called "snappy."
Cocktail Cheeses
Recommended from stock by Phil Alpert's "Cheeses of all Nations" stores:
Argentine aged Gruyère
Canadian d'Oka
French Bleu
Brie
Camembert
Fontainebleu
Pont l'Evêque
Port du Salut
Roblochon
Roquefort
Grecian Feta
Hungarian Brinza
Polish Warshawski Syr
Rumanian Kaskaval
Swiss Schweizerkäse
American Cheddar in brandy
Hopi Indian
Coeur à la Crème
Burgundy, France
This becomes Fromage à la Crème II (see) when served with sugar, and it is also called a heart of cream after being molded into that romantic shape in a wicker or willow-twig basket.
Coeurs d'Arras
Artois, France
These hearts of Arras are soft, smooth, mellow, caressingly rich with the cream of Arras.