For cooking purposes, some recipes prescribe cheese of special quality. In large markets, old Cheddar ripened carefully for two or three years is commonly purchasable for Welsh rabbit. (Ask for "rabbit" cheese.) An expert housekeeper familiar also with cheese ripening has demonstrated that almost any cheese, whether ripened to its best, part ripe or over-ripe, can be used in many cooking formulas without injuring the acceptability of the product to most consumers. In canning Camembert, it has been shown[151] that over-ripe cheese so strong as to be objectionable, when sterilized loses the objectionable flavor of the raw product. No cheese should be wasted; any not used when served the first time should be served at a closely following meal or used in cooking. No matter what the variety, it will add to the food value and palatability of some one of the common dishes served within forty-eight hours. +340. Care of cheese.+[152]--"One of the best ways of keeping cheese which has been cut is to wrap it in a slightly damp cloth and then in paper, and to keep it in a cool place. To dampen the cloth, sprinkle it and then wring it. It should seem hardly damp to the touch. Paraffin paper may be used in place of the cloth. When cheese is put in a covered dish, the air should never be wholly excluded, for if this is done, it molds more readily. "In some markets it is possible to buy small whole cheeses. These may be satisfactorily kept by cutting a slice from the top, to serve as a cover, and removing the cheese as needed with a knife, a strong spoon, or a cheese scoop. It is possible to buy at the hardware stores knobs which inserted in the layer cut from the top make it easy to handle. The cheese with the cover on should be kept wrapped in a cloth." +341. Food value and price.+--There is little relation between the price and food value of standard varieties of cheese. The higher-priced varieties claim and hold their place because they possess particular flavors. These may or may not accompany high comparative food values. Even among low-priced varieties discrimination into grades is largely based on flavor. Of the low-priced cheeses, those made from skimmed-milk commonly command the lowest prices. As noted above, a choice may be based either on purpose or on price. If the purpose is fixed, the price should not change the selection. If, however, a particular quality of cheese is purchasable at a low price, some satisfactory form of utilizing it is clearly available to the housekeeper. Some standard recipes are given in the following paragraphs.