+339. Proper place in the diet.+--It has already been noted that cheese is used "in general in two ways--in small quantities chiefly for its flavor and in large quantities for its nutritive value as well as for its flavor. Some varieties of cheese are used chiefly for the first purpose, others chiefly for the second. Those which are used chiefly for their flavor, many of which are high priced, contribute little to the food value of the diet, because of the small quantity used at a time. They have an important part to play, however, in making the diet attractive and palatable. The intelligent housekeeper thinks of them not as necessities, but as lying within what has been called 'the region of choice.' Having first satisfied herself that her family is receiving sufficient nourishment, she then, according to her means and ideas of an attractive diet, chooses among these foods and others which are to be considered luxuries. "Those cheeses, on the other hand, which are suitable to be eaten in large quantities and which are comparatively low priced are important not only from the point of view of flavor, but also from the point of view of their nutritive value." Among such cheeses are American Cheddar, Swiss, Brick, Limburger and the lower priced forms of Neufchâtel. It is clear that in buying cheese, the housekeeper should know definitely the dietary purpose of the purchase, and then choose the variety of cheese best suited. To a very large degree the personal tastes of the family determine the kinds of cheese which will be tolerated when served uncooked. In some families, the strong flavors of Roquefort or Limburger are not acceptable. However, there is a range of choice in which much judgment can be used. Cheese to be served with mild-flavored foods should as a rule be also mild-flavored. For most sandwiches, for example, Cheddar or Swiss is usually very acceptable; Brick or partly ripe Limburger still hard enough to slice cuts into thin rectangular slices and is very attractive to many consumers because it has somewhat more flavor without being too strong. With proper handling it is good policy to buy the cheapest of these forms for this purpose. The selection of dessert cheeses offers the widest range. If served with mild-flavored crackers, very many persons prefer Cream, Neufchâtel or mild Cheddar; a little stronger taste calls for club cheese, or Camembert. If tobacco smoke is present, Roquefort, Gorgonzola, Limburger and related types will satisfy many consumers better than mild cheeses. The intensity of flavor to be sought in the cheese should thus be adjusted to the food served with it. A person with an aversion to strong-smelling or strong-tasting cheese has been frequently known to approve over-ripe Camembert, or Limburger when served without label but spread upon a ginger cracker.