The Complete Book of Cheese, page 20 by Robert Carlton Brown
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ay. It comes from Switzerland in a hard, truncated cone wrapped in a piece of paper that says:
To be used grated only Genuine Swiss Green Cheese Made of skimmed milk and herbs
To the housewives! Do you want a change in your meals? Try the contents of this wrapper! Delicious as spreading mixed with butter, excellent for flavoring eggs, macaroni, spaghetti, potatoes, soup, etc. Can be used in place of any other cheese. Do not take too much, you might spoil the flavor.
We put this wrapper among our papers, sealed it tight in an envelope, and to this day, six months later, the scent of Sapsago clings 'round it still.
Stilton
Honor for Cheeses
Literary and munching circles in London are putting quite a lot of thought into a proposed memorial to Stilton cheese. There is a Stilton Memorial Committee, with Sir John Squire at the head, and already the boys are fighting.
One side, led by Sir John, is all for a monument.
This, presumably, would not be a replica of Stilton itself, although Mr. Epstein could probably hack out a pretty effective cheese-shaped figure and call it "Dolorosa."
The monument-boosters plan a figure of Mrs. Paulet, who first introduced Stilton to England. (Possibly a group showing Mrs. Paulet holding a young Stilton by the hand and introducing it, while the Stilton curtsies.)
T.S. Eliot does not think that anyone would look at a monument, but wants to establish a Foundation for the Preservation of Ancient Cheeses. The practicability of this plan would depend largely on the site selected for the treasure house and the cost of obtaining a curator who could, or would, give his whole time to the work.
Mr. J.A. Symonds, who is secretary of the committee, agrees with Mr. Eliot that a simple statue is not the best form.
"I should like," he says, "something irrelevant--gargoyles, perhaps."
I think that Mr. Symonds has hit on something there.
I would suggest, if we Americans can pitch into this g