The Complete Book of Cheese, page 88 by Robert Carlton Brown
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For a festive handout cut the spice cake or fruit cake in slices and sandwich them with slices of tasty cheese between.
To maintain traditional Christmas cheer for the elders, serve apple pie with cheese and applejack.
Angelic Camembert
1 ripe Camembert, imported 1 cup Anjou dry white wine 1/2 pound sweet butter, softened 2 tablespoons finely grated toast crumbs
Lightly scrape all crusty skin from the Camembert and when its creamy interior stands revealed put it in a small, round covered dish, pour in the wine, cover tightly so no bouquet or aroma can possibly escape, and let stand overnight.
When ready to serve drain off and discard any wine left, dry the cheese and mash with the sweet butter into an angelic paste. Reshape in original Camembert form, dust thickly with the crumbs and there you are.
Such a delicate dessert is a favorite with the ladies, since some of them find a prime Camembert a bit too strong if taken straight.
Although A. W. Fulton's observation in For Men Only is going out of date, it is none the less amusing:
In the course of a somewhat varied career I have only met one woman who appreciated cheese. This quality in her seemed to me so deserving of reward that I did not hesitate to acquire her hand in marriage.
Another writer has said that "only gourmets among women seem to like cheese, except farm women and foreigners." The association between gourmets and farm women is borne out by the following urgent plea from early Italian landowners:
Ai contadini non far sapere Quanta è buono it cacio con le pere. Don't let the peasants know How good are cheese and pears.
Having found out for ourselves, we suggest a golden slice of Taleggio, Stracchino, or pale gold Bel Paese to polish off a good dinner, with a juicy Lombardy pear or its American equivalent, a Bartlett, let us say.
This celestial association of cheese and pears is further accented by the French:
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