The Complete Book of Cheese, page 90 by Robert Carlton Brown
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FROM FRANCE: Port-Salut, Roblochon, Coulommiers, Camembert, Brie, Roquefort, Calvados (try it with a spot of Calvados, apple brandy)
FROM THE U.S.: Liederkranz, Blue, Cheddar
FROM SWEDEN: Hablé Crême Chantilly
FROM ITALY: Taleggio, Gorgonzola, Provolone, Bel Paese
FROM HUNGARY: Kascaval
FROM SWITZERLAND: Swiss Gruyère
FROM GERMANY: Kümmelkäse
FROM NORWAY: Gjetost, Bondost
FROM HOLLAND: Edam, Gouda
FROM ENGLAND: Stilton
FROM POLAND: Warshawski Syr
[Illustration]
Chapter Nine
Au Gratin, Soups, Salads and Sauces
He who says au gratin says Parmesan. Thomas Gray, the English poet, saluted it two centuries ago with:
Parma, the happy country where huge cheeses grow.
On September 4, 1666, Pepys recorded the burying of his pet Parmesan, "as well as my wine and some other things," in a pit in Sir W. Batten's garden. And on the selfsame fourth of September, more than a century later, in 1784, Woodforde in his Diary of a Country Parson wrote:
I sent Mr. Custance about 3 doz. more of apricots, and he sent me back another large piece of fine Parmesan cheese. It was very kind of him.
The second most popular cheese for au gratin is Italian Romano, and, for an entirely different flavor, Swiss Sapsago. The French, who gave us this cookery term, use it in its original meaning for any dish with a browned topping, usually of bread crumbs, or crumbs and cheese. In America we think of au gratin as grated cheese only, although Webster says, "with a browned covering, often mixed with butter or cheese; as, potatoes au gratin." So let us begin with that.
Potatoes au Gratin
2 cups diced cooked potatoes 2 tablespoons grated onion 1/2 cup grated American Cheddar cheese 2 tablespoons butter 1/2 cup milk 1 egg Salt Pepper More grated cheese for covering
In a buttered baking dish put a layer of diced potato