Apple pie au gratin, thickly grated over with Parmesan, Caciocavallo or Sapsago, is something special when served with black coffee.  Cider, too, or applejack, is a natural accompaniment to any dessert of apple with its cheese.

 Apple Pie Adorned

Apple pie is adorned with cream and cheese by pressing cream cheese through a ricer and folding in plenty of double cream beaten thick and salted a little.  Put the mixture in a pastry tube and decorate top of pie in fanciful fashion.

 Apple Pie a la Cheese

     Lay a slice of melting cheese on top of apple (or any fruit or
     berry) pie, and melt under broiler 2 to 3 minutes.

 Cheese-crusty Apple Pie

     In making an apple pie, roll out the top crust and sprinkle with
     sharp Cheddar, grated, dot with butter and bake golden-brown.

 Flan au Fromage

     To make this Franche-Comte tart of crisp paste, simply mix
     coarsely grated Gruyere with beaten egg, fill the tart cases and
     bake.

     For any cheese pastry or fruit and custard pie crusts, work in
     tasty shredded sharp Cheddar in the ratio of 1 to 4 parts of
     flour.

 Christmas Cake Sandwiches

     A traditional Christmas carol begs for: 

    A little bit of spice cake
    A little bit of cheese,
    A glass of cold water,
    A penny, if you please.

     For a festive handout cut the spice cake or fruit cake in slices
     and sandwich them with slices of tasty cheese between.

     To maintain traditional Christmas cheer for the elders, serve
     apple pie with cheese and applejack.

 Angelic Camembert

1 ripe Camembert, imported 1 cup Anjou dry white wine 1/2 pound sweet butter, softened 2 tablespoons finely grated toast crumbs

Lightly scrape all crusty skin from the Camembert and when its creamy interior stands revealed put it in a small, round covered dish, pour in the wine, cover tightly so no bouquet or aroma can possibly escape, and let stand overnight.

When ready to serve drain off and discard any wine left, dry the cheese and mash with the sweet butter into an angelic paste.  Reshape in original Camembert form, dust thickly with the crumbs and there you are.

Such a delicate dessert is a favorite with the ladies, since some of them find a prime Camembert a bit too strong if taken straight.

Although A. W. Fulton’s observation in For Men Only is going out of date, it is none the less amusing: 

In the course of a somewhat varied career I have only met one woman who appreciated cheese.  This quality in her seemed to me so deserving of reward that I did not hesitate to acquire her hand in marriage.

Another writer has said that “only gourmets among women seem to like cheese, except farm women and foreigners.”  The association between gourmets and farm women is borne out by the following urgent plea from early Italian landowners: