Collections : [University of Michigan Special Collections Research Center]

Item [18] promotes French cheeses. Includes descriptions and illustrations of over 20 French cheeses. No recipes.

Item [19] promotes cheeses from Switzerland. Includes recipes and illustrations of Hans Egg, executive chef at Swiss Center Restaurant in New York City; descriptions with illustrations of 6 Swiss cheeses; and illustrations of kitchen, Swiss scenes, and serving suggestions. Sample recipes: diablotins, fondue formidable, and poire farci.

Item [20] promotes Swiss cheeses. Includes sections on cheesemaking in Switzerland, why Swiss cheese is different, nutritional value, and traditional method of making genuine Swiss cheese (illustrated); descriptions of 13 Swiss cheeses with illustrations; and illustrations of Swiss country scenes. No recipes. 2 copies.

Item [21] promotes Swiss cheeses. Includes hints on serving and storing cheese and illustrations of serving suggestions and product packaging. Sample recipes: Emmentaler cheese salad, herdsman's salad, and cheese salad Hawaii.

Item [22] promotes English cheeses. Includes descriptions and illustrations, with serving suggestions, of 6 English cheeses. Sample recipes: Cheshire cheese pie, Caerphilly fondue, and Leicester rabbit.

Item [23] promotes Austrian Swiss cheeses. Includes illustrations of Austrian mountain village and serving suggestions. Sample recipes: Innsbruck potato salad, Edelweiss cake, and cheese Linzer tart.

Item [24] promotes cheeses and services offered by Cheese of all Nations. Includes sections by Phil Alpert on the "romance of cheese" with legend of discovery and history of cheese, nutritional value, and making of cheese; list of more than 500 cheeses by country with taste characteristics and prices; list with prices of natural, low salt, and skim milk dietetic cheese spreads; details of Cheese of the Month Club Inc. (member benefits, dues); party and convention program; how to keep and serve cheese; wine, bread, fruit, and nuts used with cheese; gift baskets available for purchase; testimonials; and product packaging illustrations. No recipes. An accompanying (more recent) folded brochure from Cheese of all Nations includes illustrations of new premises and gives details of the International Cheese Club of America.

Item [25] promotes cottage cheese. Includes introduction on cottage cheese, illustrations of cook and serving suggestions, and table of contents. Sample recipes: down-east clam dunk, cottage cheese kolacky, and spinach pudding. Marked: G442-A.

Item [26] promotes Wisconsin cheese. Includes introduction on Wisconsin cheese and versatility and nutritional value of cheese; hints on buying, cooking, and storing cheese; chart of 12 cheeses with description and uses; and illustrations of cheese shop scene and serving suggestions. Sample recipes: prize winning Wisconsin cheese souffle, cheese stacks, and apple crisp.

Item [27] promotes Finlandia Swiss cheese. Includes introduction noting that from June 15, 1983, Living Section of New York times published monthly Finlandia advertisements, including recipes; recipes developed and tested by Olavi Battilana and Dan O'Brien; and product packaging and serving suggestion illustrations. Sample recipes: Finlandia Swiss piirakkaa, Helsinki herring salad, and two-mushroom quiche.