Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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%%%%% AMERICAN, CHEDDAR %%%%%
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HOW IT LOOKS AND TASTES - Favorite all round cheeses. Flavor varies
from milkd to sharp. Color ranges from natural to yellow orange.
Texture firm to crumbly.

HOW TO SERVE - In sandwiches, casseroles, souffles, and creamy sauces.
With fruit pie or crisp crackers, on a snack or dessert tray with
fruit.

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%%%%% BLUE, GORGONZOLA, ROQUEFORT %%%%%
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HOW IT LOOKS AND TASTES - Compact, creamy cheese veined with blue or
blue green mold. sometimes crumbly. Mild to sharp salty flavor.
(Stilton is similar, but like a blue veined Cheddar.)

HOW TO SERVE - Crumble in salads, salad dressings, dips. Delicious
with fresh pears or apples for dessert. Blend with butter sor steak
topper. Spread on crackers or crusty French or Italian bread.

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%%%%% BRICK %%%%%
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HOW IT LOOKS AND TASTES - Medium firm; creamy yellow color, tiny
holes. Flavor very mild to medium sharp.

HOW TO SERVE - Good for appetizers, sandwiches, or desserts. Great
with fresh peaches, cherries, or melons.

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%%%%% BRIE %%%%%
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HOW IT LOOKS AND TASTES - Similar to Camembert, but slightly firmer.
Distinctive sharp flavor, pronounced odor.

HOW TO SERVE - Serve as dessert with fresh fruit. Be sure to eat the
thin brown and white crust.

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%%%%% CAMEMBERT %%%%%
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HOW IT LOOKS AND TASTES - Creamy yellow with thin gray white crust.
When ripe, it softens to the consistency of thick cream. Full, rich,
milkly pungent.

HOW TO SERVE - Classic dessert cheese - serve at room temperature with
fresh peaches, pears, or apples, ow with toasted walnuts and cracker.

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%%%%% COTTAGE %%%%%
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HOW IT LOOKS AND TASTES - Soft, milk, unripened cheese. large or
small curd. May have cream added.

HOW TO SERVE - Used in salads, dips, main dishes. Popular with fresh
and canned fruits.

Origin: Cooking with Love, compiled by Baptist Church in Oregon.
Shared by: Sharon Stevens, Aug/95.

Submitted By SHARON STEVENS On 08-26-95

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