Roquefort, 104
Ravioli, Dauphiny, 109
Roquefort, Champagned, 122
Roquefort Cheese Salad Dressing, 130
Rosie's Swiss Breakfast Cheese Salad, 129

Salad
American Cheese, 128
Apple and Cheese, 130
Brie, 128
Camembert, 128
Cheese and Nut, 128
Cheese and Pea, 130
Gorgonzola and Banana, 129
Green Cheese Salad Julienne, 127
Rosie's Swiss Breakfast Cheese, 129
Swiss Cheese, 129
Three-in-One Mold, 128
Sandwiches
Alpine Club, 141
Boston Beany, Open-face, 141
Cheeseburgers, 141
Deviled Rye, 142
Egg, Open-faced, 142
French-fried Swiss, 142
Grilled Chicken-Ham-Cheddar, 142
He-man, Open-faced, 143
International, 143
Jurassiennes, or Croutes Comtoises, 143
Kuemmelkaese, 143
Limburger Onion, or Catsup, 143
Meringue, Open-faced, 144
Neufchatel and Honey, 144
Newfoundland Toasted Cheese, 148
Oskar's Ham-Cam, 144
Pickled Camembert, 145
Queijo da Serra, 145
Roquefort Nut, 145
Smoky, Sturgeon-smoked, 145
Tangy, 146
Toasted Cheese, 148
Unusual--of Flowers, Hay and Clover, 146
Vegetarian, 146
Witch's, 147
Xochomilco, 147
Yolk Picnic, 147
Sauce
Cheese, 131
Mornay, 131
Parsleyed Cheese, 131
Sauce Mornay, 131
Scallopini, Italian-Swiss, 108
Schnitzelbank Pot, 37
Souffle
Basic, 95
Cheese-Corn, 96
Cheese Fritter, 98
Cheese-Mushroom, 97
Cheese-Potato, 97
Cheese-Sea-food, 97
Cheese-Spinach, 96
Cheese-Tomato, 96
Corn-Cheese, 96
Mushroom-Cheese, 97
Parmesan, 95
Parmesan-Swiss, 96
Potato-Cheese, 97
Sea-food-Cheese, 97
Spinach-Cheese, 96
Swiss, 96
Tomato-Cheese, 96
Soup
Chicken Cheese, 127
Onion, 126
Onion, au Gratin, 126
Supa Shetgia, 133
Spanish Flan--Quesillo, 136
Straws, 133
Stuffed Celery, 132
Supa Shetgia, 133
Swiss Cheese Salad, 129

Three-in-One Mold, 128
Tomato Omelet, 136
Tomatoes au Gratin, 125

Vatroushki, 111

Waffles, Cheese, 112

ABOUT THE AUTHOR

* * * * *

Bob Brown, after living thirty years in as many foreign lands and
enjoying countless national cheeses at the source, returned to New
York and summed them all up in this book.

Born in Chicago, he was graduated from Oak Park High School and
entered the University of Wisconsin at the exact moment when a number
of imported Swiss professors in this great dairy state began teaching
their students how to hole an Emmentaler.

After majoring in beer and free lunch from