University Etiquette Cooking 101 Strategies Frugal Cocktail Food as Dairy Cheese Nutrition Etiquette and Frugal Stylish Recipes Harold Almon

Outclass the Competition
by Harold Almon 512 821-2699

Dairy for snacks or cocktail food can be slices of American cheese w or w/o crackers. It may be bacteria fermented cheese that contains conjugated linoleic acid. It could contain no added sugars, and no corn syrup. It might be restricted to reduced fat cheese. Cheese is to be low fat: hard to the touch. The harder it is the better for you, some say. You may eat hard cheeses such as Blue Cheese Gorgonzola, Stilton, or Roquefort, or Cheddar. (Some cost more does not mean better.) You could serve an Edam, Emmenthal, Gouda, or Jarlsberg. You can get Parmigianino-Reggiano - Parmesan Cheese, or Semi hard Pepper Jack, Provolone, or Swiss. For Semi-soft cheese you could serve, Bel Pease, and Soft Brie (and Currant Jelly,) or Farmer Cheese (Pressed Cottage Cheese,) or Feta. Low fat Cottage cheese - can be added or omitted. For me get Chevres: Goat cheeses. I still will take my sliced Chevrelait ¼ lb at a time. You could taste Blue Cheese Gorgonzola dolce, and Mascarpone, - for those who wish for a heavenly torte or Mascarpone alone when you want decadent tiramisu. Then try Gourmandize, Havarti, Buffalo Mozzarella or Boccioni, and Port Salut. Dairy could include Cream Cheese without fruit or herbs and spices in it. It might include low fat cream cheese. Dairy is supposed to be listed down there near sugars. But I know what I like. And I like Cheese. Most Delis will give you samples. Then there are cheeses you cannot taste in a deli: Nacho Cheese and American Processed Cheese Products.