This is a note that was in a cheese gift box. It gives a history, a care and serving of cheese, and a cheese guide. The guide is not dated but looks to be late 1960s to early 1970s.
The Wisconsin Cheeseman
THE ORIGIN OF CHEESE
Cheese is the oldest manufactured food used by civilized man, with the possible exception of butter. Lobbying is considered a modern device in promoting legislation, but we learn that before the time of Christ cheese constituted a means of reckoning with the wealth among the wandering tribes of southern Europe. The boy, David, of Bible times, carried rich gifts to the young lawyers and among them was cheese. It was these tribes who introduced the art of cheese making in Europe.
In the course of time, it was only natural that various sections of Europe developed varying methods adapted to local conditions. These adaptions resulted in cheeses with distinct characteristics that are know to us today.
When the European immigrants began coming to the United States the cheesemakers among them were attracted to Wisconsin because of its climate, fertile green pastures and vast supply of clear cool water. With them came all the old world techniques of producing cheese. Since then down through the years, the art of cheesemaking has been passed from generation to generation with constant development and improvement in skills until today Wisconsin's reputation for fine cheese is universal.
The Wisconsin Cheeseman is proud to be a part of that heritage and hopes that you will enjoy your thoughtful friend's selection of this present with the past.
THE CARE AND SERVING OF CHEESE
* Always keep cheese in refrigerator except when serving or preparing to serve.
* In order to bring out the full and true flavor of the cheese allow it to stand for one-half hour at room temperature before serving.
* Do not remove wrapper if it is of foil or waxed material - slice through it as you use the cheese.
* If cheese is to be kept a long time, moisture can be retained by wrapping cheese in a damp cloth.
* Cheese will keep well in a plastic bag. Sprinkle drops of water inside to maintain moisture.
* If mold forms, simply trim off. Mold will not harm cheese.
A CHEESE GUIDE
Cheddar - Also known as American. The most popular of all cheese. Perfect for toasting...for rarebits...for casseroles.
Baby Gouda - First manufactured in Gouda, Holland. Has distinctive oval shape - makes a colorful centerpiece on a cheese tray.
Swiss - Famous for its eyes. A favorite for sandwiches and snacks.
Port Salut - A French type cheese with a zesty, pronounced flavor. A choice of gourmets.
Special Blend Club - A spread made to an exacting, secret formula. Hearty and full of tasty fun - great on crackers.
Celery - Processed just right to capture the subtle, delicate flavor of celery.
Blue - An eternal favorite of epicures - as a dessert or in a dressing. Similar to Roquefort.
Brick - Originated in Wisconsin. Semi-soft, creamy. Ideal for sandwiches and table use.
Caraway - Cheddar made with caraway seeds...then aged to an old-fashioned flavor...excellent on the hors d'oeuvres tray.
Smokey - Has a tangy, smoked flavor added. Splendid on crackers ...as an appetizer.
Wine, Brandy, Rum - Port wine, brandy and rum are blended with Cheddar cheese to make unusual spreads - fine for canapes.