Mix well in a soup plate. Dash with German mustard,
olive oil, wine vinegar, Worcestershire sauce. Salt lightly and
grind in plenty of black pepper. Then stir, preferably with a
wooden spoon so you won't mash the cheese, until every hole is
drenched with the dressing.

Rosie's Swiss Breakfast Cheese Salad

Often Emmentaler is cubed in a salad for breakfast, relished specially
by males on the morning after. We quote the original recipe brought
over by Rosie from the Swiss Tyrol to thrill the writers' and artists'
colony of Ridgefield, New Jersey, in her brother Emil's White House
Inn:

First Rosie cut a thick slice of prime imported Emmentaler into
half-inch cubes. Then she mixed imported French olive oil, German
mustard and Swiss white wine vinegar with salt and freshly ground
pepper in a deep soup plate, sprinkled on a few drops of pepper
sauce scattered in the chunks of Schweizer and stirred the cubes
with a light hand, using a wooden fork and spoon to prevent
bruising.

The salad was ready to eat only when each and every tiny, shiny
cell of the Swiss from the homeland had been washed, oiled and
polished with the soothing mixture.

"Drink down the juice, too, when you have finished mine Breakfast
Cheese Salad," Rosie advised the customers. "It is the best cure
in the world for the worst hangover."

Gorgonzola and Banana Salad

Slice bananas lengthwise, as for a banana split. Sprinkle with
lemon juice and spread with creamy Gorgonzola. Sluice with French
dressing made with lemon juice in place of vinegar, to help bring
out the natural banana flavor of ripe Gorgonzola.

Cheese and Pea Salad

Cube 1/2 pound of American Cheddar and mix with a can of peas, 1
cup of diced celery, 1 cup of mayonnaise, 1/2 cup of sour cream,
and 2 tablespoons each of minced pimientos and sweet pickles.
Serve in lettuce cups with a sprinkling of parsley and chopped
radishes.

Apple and Cheese Salad

1/2 cup cream cheese
1 cup chopped pecans
Salt and pepper
Apples, sliced 1/2-inch thick
Lettuce leaves
Creamy salad dressing

Make tiny seasoned cheese balls, center on the apple slices
standing on lettuce leaves, and sluice with creamy salad
dressing.

Roquefort Cheese Salad Dressing

No cheese sauce is easier to make than the American favorite of
Roquefor