Swiss Cheese Salad

1/2 lb Swiss cheese, cubed

6 Egg

1 1/2 t Mustard, dry

1 t Horseradish

1/2 t Salt

1/8 t Pepper

1/8 t Cumin, ground

1/2 c Sour cream

Hard boil eggs and chop. Mix cheese and eggs in a bowl. Combine sour cream, mustard, horseradish, salt, pepper and cumin; Fold in cheese and egg mixture. Refrigerate about 1 hour. Serve on a bed of lettuce. A favorite of the New York Times editorial staff.