Item [8] promotes cheeses imported from Europe and distributed in the U.S. by Roethlisberger. Includes cover illustrations of dance and beach scenes, introduction on nutritional value of cheese, descriptions of individual cheeses with product packaging illustration, and history of Roethlisberger & Co. with illustration of headquarters. Sample recipes: ramekins, cheese souffle, and gjetoast luncheon dish.
Item [9] promotes Tillamook cheese. Looseleaf collection with 13 recipes in each of three sections (3-minute snacks, one-dish dinners, and canapes). Back side of each page blank for addition of new recipes. Includes two blank sheets at end. Sample recipes: Tillamook midnight eggs, Tillamook polenta, and Tillamook crunchies.
Item [10] promotes Danablu, Danish Blue cheese. Includes sections on history of naming of cheese, how cheese is made, quality control, buying and storing cheese, and giving cheese and wine party; illustrations of factory, wine and cheese party, product packaging, and serving suggestions; and list of Danish cheeses. Sample recipes: Danish Blue rice salad and Danish Blue cheese sauce. Marked: 100M/5/70/UK2C/C210.
Item [11] promotes Danish cheeses. Includes illustrations of 15 Danish cheeses and recipes for 6 of them. Sample recipes: Esrom cheese strata, Tybo salmon moose, and cheese soup. One brochure marked: 150015/566.
Item [12] promotes cheese. Produced with "compliments of Disabled Veterans of America." Includes chart giving, for each cheese, name, country of origin, description, uses, and appropriate wines; and illustrations of cheeses and farm scene with cow, goat, and sheep. No recipes.
Item [13] promotes Comté Gruyère cheese. Includes introduction with nutritional information and map showing French area where cheese is made; illustrations of serving suggestions, product packaging, and Comté cheese cellar; and table of contents. Sample recipes: Comté shrimp quiche, filet of sole Comté, and stuffed mushrooms.
Item [14] promotes Roquefort cheese. Includes section on uniqueness of Roquefort cheese; how to buy, store, and serve Roquefort cheese; remarks on Roquefort red sheep seal; illustrations of the Roquefort area of France, serving suggestions, and product packaging; and index. Some recipes include wine, beer, or liquor as an ingredient. Sample recipes: Roquefort cognac dip, Monte Cristo sandwich, and steaks Roquefort. 2 copies.
Item [15] promotes French cheeses. Includes introduction noting number of French cheeses with hints on buying, storing, and serving cheese; guidelines for a French buffet and a cheese-and-wine tasting; suggested wines for each recipe; and illustrations of pastoral scene, party, serving suggestions, and product packaging. Sample recipes: cornets au Roquefort and quiche lorraine grand-mère. Marked: 250M 6-69.
Item [16] promotes French cheeses. Similar to item [15] but with section on French buffet replaced by section on creamy French cheeses. Marked: 250M 5-75.
Item [17] promotes French cheeses. Includes description with illustration of 26 French cheeses; hints on serving, choosing, cutting, and conserving cheese; and illustrations of serving suggestions. No recipes.
