provided the miracle: a flask of wine, a loaf of bread and a slab
of fresh Pecorino cheese (there wasn't any "thou" for either) ...
But that cheese was Paradise; and the flask was emptied, and a
wood dove cooing made you think that the flask's contents were in
a crystal goblet instead of an enamel cup ... one only ... and
the cheese broken with the fingers ... a cheese of cheeses.


Pont L'Evêque

This semisoft, medium-strong, golden-tinted French classic made since
the thirteenth century, is definitely a dessert cheese whose
excellence is brought out best by a sound claret or tawny port.


Port-Salut (_See_ Trappist)


Provolone

Within recent years Provolone has taken America by storm, as
Camembert, Roquefort, Swiss, Limburger, Neufchâtel and such great
ones did long before. But it has not been successfully imitated here
because the original is made of rich water-buffalo milk unattainable
in the Americas.

With Caciocavallo, this mellow, smoky flavorsome delight is put up in
all sorts of artistic forms, red-cellophaned apples, pears, bells, a
regular zoo of animals, and in all sorts of sizes, up to a monumental
hundred-pound bas-relief imported for exhibition purposes by Phil