« back to encyclopedia search results
A good American cows' milk cheese, which was developed by Emil Frey at Monroe, New York State in 1892. He based it on the German cheese, Bismark SchlosskÃ¤se, which was imported - but always arrived in bad condition after its Atlantic crossing.
His creation was considered by most to be an improvement - being milder and less pungent. Its name came from a singing group admired by Frey and means 'wreath of song'.
It should be eaten young, when its taste is mellow and the centre creamy. See 'American Cheese'
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.