Drain mushrooms. Mash cheese with small amount of cream. Add salt and Worcestershire sauce. Add mushrooms and mix. Chill thoroughly so mixture will be easy to handle and then shape into ball and roll it in finely minced parsley. Serve with melba toast rounds.
From Friends and Their Food by Virginia Safford, Dillon Press, 1969.
Tell an Italian that you are going to create hams in Iowa equal to the famous prosciutto di Parma and they might fall to the floor laughing. But after moving to Iowa from Italy, that's what Herb Eckhouse and his wife, Kathy, did with their La Quercia hams. And they did it very well, defying skeptics.