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Show bid you It HOW ? That American cheddar 'T, cheese comes in all shapes "' and sizes: large wheels, j - cylinders (longhorn y shape), blocks, slices of J random weights and , ) IE shredded. Its flavor ranges ? " cvi? from mild to extra-sharp. -. & ; Although full-bodied red J?J wines go best with the ' ' sharp, whites and roses Y n seem most compatible f I J II with the milder, semi-firm v-Tl Ji-A ' L- IVr- "MM'rhat cheese as a food is I rl-' '' tr almost as old as milk, f jfft rZ' According to legend, it T'O f dates back to about 4,000 " S-) B.C., when a shepherd A 9 ft carried milk in a pouch y 1 Jl made from a sheep's stom- jfemrrra tLrr ach. The rennet from its LjAv- Ml77M "n'ng combined with heat lw 1 rom 'ne sun's rays to AjQlVj separate the milk into -r-' T? curds (the solid portion) V 1 J anc wney (tne liquid). rii1 From the curds, cheese You can discover 36 was made, splendid cheese recipes in XMI'LiA "The Wonderful World of Cheese," a booklet that " V. - includes recipes for Quiche lo vL Lorraine, Zucchini fijff5 aJT Lasagna and Blue Cheese yiO'' Apple Pie. To get a copy, go- a V send your name and ad- "(KP1 6 j dress along with 35 cents po to: Wonderful World of Cheese, P.O. Box 721, "j Rosemont, IL 60018. j-j |