Cheese and its economical uses in the diet

This volume opens with a clear‑cut look at why cheese deserves a place at the table beyond its familiar flavor. Drawing on a series of digestion experiments and calorimetric tests, the authors show that cheese is as readily broken down as meat and often provides more protein and energy per cent spent than many other staples. By comparing its composition and cost with common foods, the book makes a practical case for cheese as an economical source of nutrition in everyday meals.

The second part turns those findings into action, offering a treasury of recipes that let cheese step in for meat, fat, or other protein sources whenever the menu calls for it. From classic sauces and fondues to inventive casseroles, salads, and even breakfast dishes, the guide walks home cooks through preparation techniques for a wide variety of American and European cheeses. Whether you’re looking to stretch a tight budget or simply expand your culinary repertoire, the book provides clear, tested instructions that make cheese both a nutritious and versatile kitchen staple.