71.   Others thought this cheese was rubbery and had an unappealing sour flavor.

72.   Put it in a blender and let the machine run until the cheese is creamy smooth without even a trace of curd.

73.   Perhaps because true raw-milk cheese is rare, says John Bruhn, director of the Dairy Research and Information Center at the University of California at Davis.

74.   Regular processed cheese is a blend of fresh and aged natural cheese, which has been shredded and mixed with an emulsifier, and then pasteurized.

75.   Reduced-fat harder cheeses are OK.

76.   Remember the cheese must be very cold to slice.

77.   She called it Lemon Cheese Cake, even though there is no cheese in it.

78.   Some grated Swiss-type cheese is a tasty addition.

79.   Sometimes, handmade cheeses arrive wrapped in palm leaves that are not acceptable, she said, but once the leaves are confiscated, the cheese is fine.

80.   Soy cheese is, however, a good source of protein.