an to stand up under it. When we complained to our expert
about the shock to our palates, he only laughed, pointing to the nail
on his little finger.

"You should take just a little bit, like that. A pill no bigger than
a couple of aspirins or an Alka-Seltzer. It's only in the morning you
take it when it's old and strong like this, for a pick-me-up, a cure
for a hangover, you know, like a prairie oyster well soused in
Worcestershire."

That made us think we might use it up to flavor a Welsh Rabbit,
_instead_ of the Worcestershire sauce, but we couldn't melt it with
anything less than a blowtorch.

To bring the party to a happy end, we went to town on the Hungarian
Liptauer, garnishing that fine, granulating buttery base after mixing
it well with some cream cheese. We mixed the mixed cheese with
sardine and tuna mashed together in a little of the oil from the can.
We juiced it with lemon, sluiced it with bottled sauces, worked in
the leftovers, some tarragon, mint, spicy seeds, parsley, capers and
chives. We peppered and paprikaed it, salted and spiced it, then
spread it thicker than butter on pumpernickel and went to it.
_That's_ Liptauer Garniert.

[Illustration: No. 4 Cheese Inc.]

_Appendix_

The A-B-Z of Cheese

_Each cheese is listed by its name and country of origin, with any
further information available. Unless otherwise indicated, the cheese
is made of cow's milk._

A

Aberdeen
_Scotland_

Soft; creamy mellow.

Abertam
_Bohemia_ _(Made near Carlsbad_)

Hard; sheep; distinctive, with a savory smack all its own.

Absinthe _see_ Petafina.

Acidophilus _see_ Saint-Ivel.

Aettekees
_Belgium_

November to May--winter-made and eaten.

Affine, Carre _see_ Ancien Imperial.

Affumicata, Mozzarella _see_ Mozzarella.

After-dinner cheeses _see_ Chapter 8.

Agricultural school cheeses _see_ College-educated.

Aiguilles, Fromage d'
_Alpine France_

Named "Cheese of the Needles" from the sharp Alpine peaks of the
district where it is made.

Aizy, Cendree d' _see_ Cendree.

Ajacilo, Ajaccio
_Corsica_

Semihard; piquant; nut-flavor. Named after the chief city of French
Corsica where a cheese-lover, Napoleon, was born.

a la Creme _see_ Fromage, Fromage Blanc, Chevretons.

a la Main _see_ Vacherin.

a la Pie _see_ Fromage.

a la Rachette _see_ Bagnes.

Albini
_Northern Italy_

Semihard; made of both goat and cow milk; white, mellow,
pleasant-tasting table cheese.

Alb