es, 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 butter,
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_

Literary and munching circles in London are putting quite a lot
of thought into a proposed memorial to Stilton cheese. There is a
Stilton Memorial Committee, with Sir John Squire at the head, and
already the boys are fighting.

One side, led by Sir John, is all for a monument.

This, presumably, would not be a replica of Stilton itself,
although Mr. Epstein could probably hack out a pretty effective
cheese-shaped figure and call it "Dolorosa."

The monument-boosters plan a figure of Mrs. Paulet, who first
introduced Stilton to England. (Possibly a group showing Mrs.
Paulet holding a young Stilton by the hand and introducing it,
while the Stilton curtsies.)

T.S. Eliot does not think that anyone would look at a monument,
but wants to establish a Foundation for the Preservation of
Ancient Cheeses. The practicability of this plan would depend
largely on the site selected for the treasure house and the cost
of obtaining a curator who