In nutritive value these cheeses compare favorably with other staple
foods, especially meat. They are easily digested when taken in moderate
quantities and in combinations with other foods, and, being rich in
protein and fat, they easily replace such foods as meat, fish, and
eggs. There are many foods with which they combine to form appetizing
and attractive dishes that are easily and quickly prepared. These
cheeses may be used in a greater number of ways than other varieties
because they are soft in texture, blend well with most foods, and are
rich in protein and fat. Perhaps the most desirable ways to serve them
are in the forms of salads, sandwiches, and similar dishes.
The Office of Home Economics, States Relations Service, in cooperation
with the Dairy Division, has made the following studies of cheese
cookery:
Either cream or Neufchâtel cheese may be combined with such foods as
olives, green peppers, pimientos, pickles, different kinds of nuts,
various vegetables, and nearly all fruits. In addition to the desirable
blending of the flavors of cheese and the other ingredients, the
combinations give spice, color, and attractiveness, increase the food
value, and afford a variety of dishes easily and quickly prepared.
The following recipes illustrate a few of the many ways of serving
these cheeses. Cream or Neufchâtel cheese may be used in each of the
following recipes unless otherwise noted: