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500 variations of a treat

April 13, 1959
April 13, 1959

Table of Contents
April 13, 1959

Ask Him Anything
Wondrous Wall
Florida Derby
Wonderful World Of Sport
They Call It Baseball
  • HERE, beginning with a few ideas on what one can expect in 1959, Sports Illustrated presents its fifth annual preview of the major league season, with pictures in both color and black and white, scouting reports, schedules, statistics and features

The Umpire
Scouting Reports
  • Even in an inflationary economy there is no safer and better return on your money than the 40¢ profit you get in the fall from the dollar you bet in the spring that the Yankees will win the pennant. New York will win again in 1959

  • The White Sox feel that this is the year the Yankees can be beaten. If such a feat is possible, this is the team that can do it, if only someone would start hitting home runs. The rest of the pennant-winning ingredients are all there

  • Let the small letter i represent the American League. The Yankees, of course, are the dot, so the best the Boston Red Sox can hope for is a place near the top of the stem. Much depends on whether life truly begins at 40 for Ted Williams

  • Colavito, Minoso, Piersall, Power and Martin are about as colorful a crew as you will find in baseball. The team as a whole isn't nearly as good as the perpetual second-place finishers of a few years ago, but it's going to be more fun to watch

  • Every spring the Tigers promise much, but when summer rolls around they deliver little. This year they are keeping quiet, hoping that this team of many stars can finally do what everyone feels it should do—contend for the pennant

  • The Orioles' outstanding pitching and good defense should guarantee a fight for any opponent. Last season they finished sixth, but a good sixth, just three games out of the first division. To finish in fourth place, then, is their goal for 1959

  • The fury of mass trading is just about over, and the Athletics are a lot closer to that glorious day when they will be able to boast 25 major leaguers on the roster. Nevertheless, a .500 season for Kansas City is still a remote possibility

  • The road to the American League cellar is paved with the good intentions of the Washington Senators. Baseball magnates feel it needs a major league club in the national capital, but Cal Griffith provides only the palest imitation of one

  • An original statistical report

  • The Braves are not too blasé to appreciate those fat World Series checks every fall. With a well-rounded band of seasoned players and the richest pitching resources in the league, Milwaukee will not be easily beaten. But it can be

  • The Pirates will be a stimulating team to watch this summer as they throw strong pitching, superior defense, sharp hitting and fast legs onto the field. They'll be nearly everyone's sentimental favorite and might just win it all

  • Talented young players with great arms, blazing speed, sure instincts in the field and powerful bats in their hands are the trademark of the 1959 Giants. Sophisticated San Franciscans are in for excitement if the pitching holds up

  • The great power teams of 1956 and '57 are gone, but so is the bad pitching that wrecked them. Changed also is last year's squad, which was unbalanced in the opposite sense. Now the Reds plan to field a ball club with a smoother blend

  • Bad days have fallen upon the St. Louis Cardinals, and the bright promise of two years ago has been faithless. The effects on the club of uncertain, divided direction and erratic trading policies are now being felt. Busch has a loser here

  • Heavy trading during the past two seasons and a thorough search of the farm system produced last year a hard-hitting lineup that gave the Cubs the best team they've had in a long time. There is, however, still lots of work to be done

  • Walter O'Malley made all the money he expected to last year. Now it's time for the Dodgers to start playing ball. This is too good a team to be fooling around down in the second division. It should be a more pleasant season for Los Angeles

  • The good old days for the Phillies were in 1950, when Manager Eddie Sawyer led the club to its first pennant in 35 years. Those days are gone, and the Phillies are back in eighth place. Once again it's Sawyer's job to take them on and up

Boxing
Horse Racing
Motor Sports
Food
Dogs
19th Hole: The Readers Take Over
Pat On The Back

500 variations of a treat

To the adventurous taster, the world's cheeses offer a multitude of ready delights

Once when my father was stowing away his Lim-burger on the back porch because my mother refused to have its strident aroma permeating her kitchen, he told me the apocryphal story of the Arab who invented cheese: A traveler named Kanana, crossing the desert, had one morning put milk in his primitive canteen made from the stomach of a sheep. At nightfall he turned to it to restore himself. In the desert heat the contents of Kanana's canteen had been transformed into an unfamiliar solid substance. Sun-struck and famished, the traveler assayed the risk. His hunger got the better of him, and Kanana became the first man to sample cheese.

This is an article from the April 13, 1959 issue Original Layout

The fact, of course, is that nobody knows when or by whom the first cheese was made. But the unrecorded discovery of fermented curd in some prehistoric time has resulted in cheeses so various they are sold today under more than 500 different names.

Cheeses appear in a dazzling profusion of shapes, sizes, textures, colors and flavors. Sometimes made from the milk of cows, sometimes from the milk of ewes, goats or even mares, asses, reindeer, buffaloes, yaks and camels, cheeses differ in so many details that generations of scholars have found them to be a bewildering problem in classification. There are four primary groups—grating cheeses, firm cheeses, semisoft and soft cheeses. But the number of distinct varieties is generally considered to be 18—brick, Caciocavallo, Camembert, Cheddar, cottage, cream, Edam, Emmentaler, Gorgonzola, Gouda, hand, Limburger, Neufchatel, Parmesan, Pecorino, Roquefort, sapsago and Trappist.

Today all of these varieties—even Limburger—find their ways in and out of our refrigerator, and the only one my wife and I have summarily evicted is gjetost, that indiscreetly barnlike confection from Norway. (Even our Scandinavian cheeseseller admits one has to be brought up on gjetost to appreciate it.) At our house we like to keep our palates sharp by experimentation. We may add zest to spaghetti sauce with gentle Parmesan or shift to the tangier excitement of freshly grated Romano. The other day we topped a Spanish omelet with grated sapsago, the hard green cone of mildly Gorgonzola-flavored cheese that comes from the canton of Glarus in Switzerland. In its infinite variety cheese is an accent to make old dishes new.

Still, my favorite cheeses are those that stand alone. For me there is no finer way to finish a meal than with sheep's-milk Roquefort creamed with butter, or a Gruyère de montagne and a red Arbois wine, or a bien fait Camembert, a cheese so good that Normandy dairymen have erected a statue to the woman they say invented it. I have other favorites too numerous to mention, for a menu without at least one cheese is incomplete when the cooking is being done by either Judith or me.

In buying a cheese, the important thing to remember is that it should be perfectly aged before it is cut. If it is soft or semisoft—like Brie, Bel Paese, Port du Salut or Taleggio, to name just a few—it should be carefully wrapped in aluminum foil and kept in a cool place or in the refrigerator. But never serve it cold; remove it from its cool berth at least an hour before serving. Hard cheeses, like Parmesan, Romano and provolone, do not require refrigeration, but they too should be kept in foil wrappings to keep them from losing flavor. Even Limburger is easy to manage; if you feel like the members of a Wisconsin village council who not long ago tried to deny it transportation in the public streets, you can keep Limburger in a screw-top jar without contaminating the rest of the refrigerator. But don't relegate it to the back porch or that ineffable aroma may vanish.

I'm convinced there is no closer affinity among foods than good cheese and good wine. Yet there are other cheese-fanciers who make it a practice to serve cheese with cocktails. Whether you belong to the latter school or not, there is a zestful treat awaiting in the recipe below. It is an adaptation of a fine cheese pot served in rural Germany to wedding guests who linger to drink beer and sing The Schnitzelbank Song.

SCHNITZELBANK CHEESE POT
Remove outer skin from two Camembert cheeses and one Liederkranz (or Limburger), and put in a pan with ¼ pound of Roquefort, ½ pound of butter, ¼ pound of cottage cheese, 2 tablespoons of flour and 1 pint of rich cream. Cook until melted, stirring constantly. Chop 1½ cups of pimiento-stuffed green olives and mix with melted cheese. Season with ¼ teaspoon of cayenne, and pour into decorative pot of about 1½-quart capacity. Chill overnight. Remove from refrigerator one hour or more before guests arrive. Serve from the pot with Swedish-style rye crackers, brown bread or toast points.

PHOTOLOUISE DAHL-WOLFECheeses opposite are 1) German Münster, 2) French grappe, 3) Sicilian pepato, 4) Swiss Gruyère, 5) Italian provolone, 6) Greek Mazithra, 7) Swedish kumminost, 8) American Trappist, and 9) Norwegian gjetost.ILLUSTRATION[See caption above.]
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