ack and Monterey Jack

Jack was first known as Monterey cheese from the California county
where it originated. Then it was called Jack for short, and only now
takes its full name after sixty years of popularity on the West Coast.
Because it is little known in the East and has to be shipped so far,
it commands the top Cheddar price.

Monterey Jack is a stirred curd Cheddar without any annatto coloring.
It is sweeter than most and milder when young, but it gets sharper
with age and more expensive because of storage costs.

Liederkranz

No native American cheese has been so widely ballyhooed, and so
deservedly, as Liederkranz, which translates "Wreath of Song."

Back in the gay, inventive nineties, Emil Frey, a young delicatessen
keeper in New York, tried to please some bereft customers by making an
imitation of Bismarck Schlosskaese. This was imperative because the
imported German cheese didn't stand up during the long sea trip and
Emil's customers, mostly members of the famous Liederkranz singing
society, didn't feel like singing without it. But Emil's attempts at
imitation only added indigestion to their dejection, until one
day--_fabelhaft!_ One of those cheese dream castles in Spain came
true. He turned out a tawny, altogether golden, tangy and mellow
little marvel that actually was an improvement on Bismarck's old
Schlosskaese. Better than Brick, it was a deodorized Limburger, both a
man's cheese and one that cheese-conscious women adored.

Emil named it "Wreath of Song" for the Liederkranz customers. It soon
became as internationally known as tabasco from Texas or Parisian
Camembert which it slightly resembles. Borden's bought out Frey in
1929 and they enjoy telling the story of a G.I. who, to celebrate V-E
Day in Paris, sent to his family in Indiana, only a few miles from the
factory at Van Wert, Ohio, a whole case of what he had learned was
"the finest cheese France could make." And when the family opened it,
there was Liederkranz.

Another deserved distinction is that of being sandwiched in between
two foreign immortals in the following recipe:

Schnitzelbank Pot

1 ripe Camembert cheese
1 Liederkranz
1/8 pound imported Roquefort
1/4 pound butter
1 tablespoon flour
1 cup cream
1/2 cup finely chopped olives
1/4 cup canned pimiento
A sprinkling of cayenne

Depending on whether or not you like the edible rind of Camembert
and Liederkranz, you can leave it on, scrape any thick part of