The selection of cheese is a much more difficult and varied process. The group uses imported cheeses exclusively; according to Jameson, there are over 400 varities of imported cheese.

After exhausting the store of cheese offered by the various delicatessens in the Square, the group is looking for new sources. "We're going to start buying from Jordan-Marsh import department, then when we exhaust their supply we'll switch to Macy's in New York," Jameson explained.

Cheese for their next meeting, "Far Eastern Night" is coming from a delicatessen in East Boston that sells Greek and Turkish cheese.

Jameson, working for his doctorate in history, has become so interested in the history of cheese, that he is considering writing a book on it.

His interest was first aroused when he studied two years ago at the University of Paris. "After eating cheese at every meal for almost two years, you begin to develop an affinity for the stuff," he said.

The club has tended away from well-known cheese, favoring instead ones like Romadour, Kummelkaese, Bel Paese, and Brie. Their cheeses have come from all over Europe and were produced by all the 18 methods of production.

Discussing the prospects of writing a book on cheese, Jameson deplores the lack of good information on this food. He says, "There's lots of trash at the B-School on methods of production and so forth, but nothing really describing the importance of cheese."

Jameson does have scattered evidence about the importance of cheese in history. "Many of the 400 varieties are really alike, but they have different names because of the locality they're used in," Jameson says. "Danish Blue is just a polite American name for Roquefort."

Plum Conoisseurs

With Jameson's scholarly research and Shapiro's managerial finesse, the the group has gotten off to a strong start and Adams House is again winning further acclaim its plump connoisseurs of good food.

A further refinement to the club's activities was offered at the last meeting by Robert L. Loud '56, a hungry musician who calls upon the Cheese Tasters for nourishment. At the last meeting, the guitar-playing Loud, introduced an old English ballad about cheese, which the club has since adopted as a theme.

Jameson is rueful that the bibliography in cheese is not more plentiful. He painfully feels this lack when preparing a report to the members on the cheese that they are sampling at the meetings.

This includes notes about the native origin of the cheese, the area of distribution, the method of manufacture, and a description of which of the 18 families of cheese the sample belongs to.