Liptauer Cheese Spread

This is another one of those Hungarian dishes I found in my old Hungarian cookbook from New Brunswick, NJ printed in the 50's.  Lipto cheese is a sheep's milk cheese similar to feta but soft like cream cheese.  It's nigh on impossible to find here where I live but not to worry, Neufchatel cheese is a great substitute.  I used the Fresh Market brand of Neufchatel in making this recipe.  Traditionally Liptauer is a snack consumed while drinking beer.  It's served on toast points usually with thin sliced of Kolbas.  I used a Genoa salami instead but any kind of preserved stick pepperoni or summer sausage will work.  It's best to make this a day ahead and let the flavors meld in the refrigerator.

Kraft, Good "eatin' cheeses"

I'm not really sure why this ad has eatin' cheeses in parenthesis but usually that's the mark of a word that doesn't really mean what you think it does.  If I say cheese I'm talking of fermented milk that's cooked and makes lovely assortment of dairy products.  If I say "cheese" I might be talking about cheez whiz, 10% cheese, 90% whiz, i.e. a product that contains the name cheese but is anything but the real deal.  So when Kraft describes their cheeses as good "eatin' cheeses" I can only assume they are poking fun at the fact that they sell cheese like substance.  Well now, I think for the purposes of this ad that what Kraft used to produce and/or import was actually real cheese.

Kraft Cheese and Breasts

"Did you know it takes more than a gallon of rich milk to make 1lb of Kraft Cheese?"  It's interesting that she should say that while next to a dish that looks like a boob.  As a matter of fact the theme of this ad seems to have been breasts, perhaps a subliminal message to people reading the ad that only pure fresh milk goes into Kraft cheese.  Well that's the way it used to be anyway.  I'm not really sure what goes into kraft cheese today, but it only tastes like cheese like substance so it's probably nothing good.  The real fact is that cheese like this is quite different from Velveeta or Cheese slices that appear on store shelves today. It's a taste that most people have forgotten about, that of true American Cheese.

Welsh Rarebit

I apologize if I'm short today but it's a very busy day and I won't get a chance to sit until after 3pm.  Here's the Welsh Rarebit recipe...

Wartime Savings With Kraft Cream Cheese

I like cream cheese from time to time.  I'm old school about it though and prefer it on a bagel in the morning with some thin sliced honey ham and fresh sliced tomatoes.  According to this ad it's smart wartime savings to get the cheese that processed fresh... Well I suppose so but you still had to spend ration points to get it.  Kraft made their name by not selling in bulk like other manufacturers did.  They strategically located their plants near major cities and packaged them there.  That way, in theory, you were supposed to get the freshest product possible.  I'm sure it worked because Kraft dominated the cheese market for decades and is still a powerhouse today.  However, it's not the same product.  Here in Jacksonville we have The Fresh Market and they make their own brand of cream cheese.  In a side by side taste test the TFM cheese won hands down.  The Kraft product as it's made today just tastes more chemical and a bit sour.  The Fresh Market cream cheese was light and sweet and oh so rich.  It's not necessarily organic, just made by a company that cares about their product not profit margins.