European Stars And Stripes (Newspaper) - April 14, 1989, Darmstadt, Hesse                                Agazine"1 v s whey out recipes by Sharon Hudgins Heess is one of those Staple foods that is so common we usually take it or granted. But in terms of human Load Pio Duclion and consumption cheese is a re a Lively recent invention. Aboul 9.000 years ego nomadic Peoples raised sheep and goats to provide meat milk Wool arid skins As these nomads and their lock wandered Over the Steppes of Central Asia the people Learned How la preserve surplus milk from their animals by making a Type of Yogurt irom acid lated milk and a Type of Cream cheese irom dried Cream. Interestingly tha techniques of cheese production and the eating of cheese spread Only Westward from Central Asla today cheese is an important pah of he diet in Europe lie Middle East and North America. But it is considered an alien food in most parts of Asia historically cheese has been  whatever. Kind of milk was available cow sheep Goat horse Reindeer Camel water Buffalo Yah. Moa i. Cheeses today Are made from cow s milk Golf s milk sheep s milk or a combination of these. The milk May be whole containing Aii of is natural butterfat partially  skimmed wit parlor allo the butter a removed of enriched with is addition of Cream. Some cheeses Are even made irom pure Cream. Raw unpasteurized milk produces the Bast Flavoured cheeses but health regulations in Many places now require that the milk be pasteurized before being turned into cheese. To produce solid cheese from liquid milk it is necessary to add lactic add or rennet o tha milk to coagulate the protein matter in the milk. The chemical reaction produces the curds and whey that Little miss Muffet ate while sitting on her Tuffel. Tha curds Are the solid part the basis of the cheese which Are then eaten within a few Days in the Case of soft fresh cheeses or salted dried and aged in the Case of hard cheeses. The liquid whey a cheese byproduct is drained Oil and put of other uses. Before the Days of mass production of milk and cheese the fresh soil cheeses produced in springtime were considered me bes of All. After a Long Winter of eating Hay. The milk producing animals Ware let Oul to pasture to Graze on tha new Spring grass. The flavor of an animal s milk is influenced by the food the animal has eaten. So the milk from sheep goats and cows recently returned to Spring pastures had tha fresh taste of new grass. Another Factor was the increased Builer Tal Content of milk produced in  so Many lambs kids and calves were born in the Spring their mothers milk was especially Rich in Cream this time of year. In parts of the world where primitive milk and cheese production methods Are Slit used the soft Spring cheeses Are highly valued Tor their flavor and or examinees.  following Are four recipes that use cheeses once considered to be a their prime in springtime. Now they Are produced year round and can easily be purchased at most Large food stores v Blue cheese a sem soft to crumbly White or tight yellow cheese with streaks of Bike Greer Mold in it made from sheep s milk cow s milk or a combination of these. The Best Blue cheeses Are French roquefort sheep italian Gorgonzola Cowand English Stilton cow. Goal cheese a wide variety of types ranging irom Sod mild White cheeses to hard pungent Ivory co loved ones. The French produce the Best and largest number of Goat cheeses in several sizes and shapes. Other Fine goal cheeses can be purchased locally throughout the Balkans. Cream cheese an american fresh cheese made from pure Cream cow s or a combination of Cream and whole milk " Mascar Pone an italian Cream chaos made irom cow s Milf. Has a sweat nutty flavor. If Dalian Masca Pons is not available substitute 2 parts whole milk Ricotta cheese blended Well with 1 part Cream  italian cheese made from skimmed sheep s Buttermilk or the whey remaining from the making of Romano or Recorr no sheep s milk Chi Eraas. American Ricotta is made from whole or skimmed cow s milk Soli when fresh Ricotta cheese turns hard when aged. Blue cheese stuffed mushrooms 16 Large mushrooms about 1 Pound 1 shallot 1 Large Clove of garlic ,1 Tablespoon finely chopped Parsley 6 Tablespoons Olive Oil or mailed butter 1 Teaspoon freshly ground Black Pepper i cup dry bread Crumb i cup finely crumbled Blue cheese Gorgonzola or roquefort preheat the oven to 350 f. Lightly Oil or butter Java Inch Square non aluminium baking pan. Or a 9x12-Inch Oval a Graffi pan clean the mushrooms with a Damp Towel and pal them dry with another Mower. Twist off the stems but leave each mushroom Cap whole. Finely chop the mushroom stems shallot garlic and Parsley. In a medium size Skillet heat 3 Tablespoons of olives Oil or butter Over medium High heat. Add the chopped mushroom stems garlic and shallot and saute Lor about minutes remove  from i Eheal and stir in the Parsley Black Pepper arid bread crumbs add the crumbled Blue cheese and mix Well a Ghuy Brush the outside of each mushroom Cap with some of the remaining Olive Oil or melted Butler. Stuff each mushroom Cap with a heaping Tablespoon approximately of the sitting shaping the filling by hand into a Small dome use allow the filling to stuff he 16 mushroom Caps arrange the mushrooms filling Side up in the baking dish. Bake at preheated 350 f. Tor 1s to 20 minutes. Serve hot As a first course or As an accompaniment continue Don Page 14 Friday april 14, 1989 the stars and stripes Page 13"