Hand cheese has this niche in our Cheese Hall of Fame not because we consider it great, but because it is usually included among the eighteen varieties on which the hundreds of others are based. It is named from having been molded into its final shape by hand.

Universally popular with Germanic races, it is too strong for the others. To our mind, Hand cheese never had anything that Allgauer or Limburger hasn't improved upon.

It is the only cheese that is commonly melted into steins of beer and drunk instead of eaten. It is usually studded with caraway seeds, the most natural spice for curds.

Limburger

Limburger has always been popular in America, ever since it was brought over by German-American immigrants; but England never took to it. This is eloquently expressed in the following entry in the English _Encyclopedia of Practical Cookery_:

Limburger cheese is chiefly famous for its pungently offensive odor. It is made from skimmed milk, and allowed to partially decompose before pressing. It is very little known in this country, and might be less so with advantage to consumers.

But this is libel. b.u.t.ter-soft and sapid, Limburger has brought gustatory pleasure to millions of hardy gastronomes since it came to light in the province of Luttich in Belgium. It has been Americanized for almost a century and is by now one of the very few cheeses successfully imitated here, chiefly in New York and Wisconsin.

Early Wisconsiners will never forget the Limburger Rebellion in Green County, when the people rose in protest against the Limburger caravan that was accustomed to park in the little town of Monroe where it was marketed. They threatened to stage a modern Boston Tea Party and dump the odoriferous bricks in the river, when five or six wagonloads were left ripening in the sun in front of the town bank. The Limburger was finally stored safely underground.

Livarot

Livarot has been described as decadent, "The very Verlaine of them all," and Victor Meusy personifies it in a poem dedicated to all the great French cheeses, of which we give a free translation:

In the dog days In its overflowing dish Livarot gesticulates Or weeps like a child.

Munster

At the diplomatic banquet One must choose his piece.

All is politics, A cheese and a flag.

You annoy the Russians If you take Chester; You irritate the Prussians In choosing Munster.

Victor Meusy

Like Limburger, this male cheese, often caraway-flavored, does not fare well in England. Although over here we consider Munster far milder than Limburger, the English writer Eric Weir in _When Madame Cooks_ will have none of it:

I cannot think why this cheese was not thrown from the aeroplanes during the war to spread panic amongst enemy troops. It would have proved far more efficacious than those nasty deadly gases that kill people permanently.

Neufchatel

If the cream cheese be white Far fairer the hands that made them.

Arthur Hugh Clough

Although originally from Normandy, Neufchatel, like Limburger, was so long ago welcomed to America and made so splendidly at home here that we may consider it our very own. All we have against it is that it has served as the model for too many processed abominations.

Parmesan, Romano, Pecorino, Pecorino Romano

Parmesan when young, soft and slightly crumbly is eaten on bread. But when well aged, let us say up to a century, it becomes Rock of Gibraltar of cheeses and really suited for grating. It is easy to believe that the so-called "Spanish cheese" used as a barricade by Americans in Nicaragua almost a century ago was none other than the almost indestructible Grana, as Parmesan is called in Italy.

The a.s.sociation between cheese and battling began in B.C. days with the Jews and Romans, who fed cheese to their soldiers not only for its energy value but as a convenient form of rations, since every army travels on its stomach and can't go faster than its impedimenta. The last notable mention of cheese in war was the name of the _Monitor_: "A cheese box on a raft."

Romano is not as expensive as Parmesan, although it is as friable, sharp and tangy for flavoring, especially for soups such as onion and minestrone. It is brittle and just off-white when well aged.

Although made of sheep's milk, Pecorino is cla.s.sed with both Parmesan and Romano. All three are excellently imitated in Argentina. Romano and Pecorino Romano are interchangeable names for the strong, medium-sharp and piquant Parmesan types that sell for considerably less. Most of it is now shipped from Sardinia. There are several different kinds: Pecorino Dolce (sweet), Sardo Tuscano, and Pecorino Romano Cacio, which relates it to Caciocavallo.

Kibitzers complain that some of the cheaper types of Pecorino are soapy, but fans give it high praise. Gillian F., in her "Letter from Italy" in Osbert Burdett's delectable _Little Book of Cheese_, writes:

Out in the orchard, my companion, I don't remember how, had provided the miracle: a flask of wine, a loaf of bread and a slab of fresh Pecorino cheese (there wasn't any "thou" for either) ...

But that cheese was Paradise; and the flask was emptied, and a wood dove cooing made you think that the flask's contents were in a crystal goblet instead of an enamel cup ... one only ... and the cheese broken with the fingers ... a cheese of cheeses.

Pont L'Eveque

This semisoft, medium-strong, golden-tinted French cla.s.sic made since the thirteenth century, is definitely a dessert cheese whose excellence is brought out best by a sound claret or tawny port.

Port-Salut (_See_ Trappist)

Provolone

Within recent years Provolone has taken America by storm, as Camembert, Roquefort, Swiss, Limburger, Neufchatel and such great ones did long before. But it has not been successfully imitated here because the original is made of rich water-buffalo milk unattainable in the Americas.

With Caciocavallo, this mellow, smoky flavorsome delight is put up in all sorts of artistic forms, red-cellophaned apples, pears, bells, a regular zoo of animals, and in all sorts of sizes, up to a monumental hundred-pound bas-relief imported for exhibition purposes by Phil Alpert.

Roquefort

Homage to this _fromage!_ Long hailed as _le roi_ Roquefort, it has filled books and booklets beyond count. By the miracle of _Penicillium Roqueforti_ a new cheese was made. It is placed historically back around the eighth century when Charlemagne was found picking out the green spots of Persille with the point of his knife, thinking them decay. But the monks of Saint-Gall, who were his hosts, recorded in their annals that when they regaled him with Roquefort (because it was Friday and they had no fish) they also made bold to tell him he was wasting the best part of the cheese. So he tasted again, found the advice excellent and liked it so well he ordered two _caisses_ of it sent every year to his palace at Aix-la-Chapelle. He also suggested that it be cut in half first, to make sure it was well veined with blue, and then bound up with a wooden fastening.

Perhaps he hoped the wood would protect the cheeses from mice and rats, for the good monks of Saint-Gall couldn't be expected to send an escort of cats from their chalky caves to guard them--even for Charlemagne. There is no telling how many cats were mustered out in the caves, in those early days, but a recent census put the number at five hundred. We can readily imagine the head handler in the caves leading a night inspection with a candle, followed by his chief taster and a regiment of cats. While the Dutch and other makers of cheese also employ cats to patrol their storage caves, Roquefort holds the record for number. An interesting point in this connection is that as rats and mice pick only the prime cheeses, a gnawed one is not thrown away but greatly prized.

Sapsago, Schabziger or Swiss Green Cheese

The name Sapsago is a corruption of Schabziger, German for whey cheese. It's a hay cheese, flavored heavily with melilot, a kind of clover that's also grown for hay. 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 b.u.t.ter, 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_