The independent press. (Abbeville C.H., S.C.) 1853-1860, 1857-05-08
Something about Cheese.

AS '>'"d aud Il condimcnt cheese Is in
general use in al countries where it can be
easily obtained; HrI its varieties are inn,,-
inerabie--::uni IL" yiuhular Dutch aud the
hard horny Suffolk skim, which often re-
quircs an axe - cut it. being SO hard "that
pigs Grunt II j.. dogs bank ut it, but neither
of thom dare bite H. to the cream, and, and
rich Ch",l'!nr a"d ri pc S.illons Old Fuller
tells us ;i!at poor men cat cheese for hunger,
and rich for digestion. This may be so
but he the uses What they may, cheese en-
tiers largely into consumption as an article
OF Diet. and, "ur home production being in
sufficient for l!c demand, the foreign imports
arc necessarily large. Various estimates
founded on tie suppo>tion that two-tl,ird,
of the population will consume three.quar-
tcrs Of" pound of cheese annually. bring up
the home production to 100000 tons, Which,
added to the foreign imports, gives a total
consumption Of chccs. for the United King
dom Of about l2U, 900 tens.
Little or no cheese is made in Ireland,
and hn' a small quau,i,v in Scotland. The
chief English cheese counties are Cheshire,
Gloucester. Sa"p,aud Derby, where fully
three -four'hs Of the whole quantity Of Brit
ish cheese is made
When we consider the nutrious proper
anal yss-showing that it stands consider
ably higher in this respect than butchers
mcat-wc cannot wonder at the large con-
sumption, which ontruns our home manu-.
fac,lirc. II Is, moreover, an article readily
aval''c for io"'l, requiring no subsequent
preparation, and easily kept. The cheaper
and ""nim"ncr kinds. therefore, become Il
considerable article OF diet among the agri-
cultural r"pu!ation. and containing 81 per
cent "i ilr>h-'nmng constituents, and 25l-2
per cent. oihcat- t-giving substances, it affords
much su>trnancc to the body.
London and Liverpool are the chief ports
for tie receipt ~ o! foreign cheese but large
quantities go also to Scotland, especially to
L'ctlI and Dundee. The value Of the for.
clgn cheese imported exceeds one million
sterling. OF lS.0G4 tons imported in 1855,
l5.55h tons came from Holland. 1850 from
the United STATES, and small quantities from
France, Sar,ini:, Tuscany, and other parts
OF the Continent. Thcround Dutch cheescs
are wei! Known and largely consumed here.
The cheese prepared tor expectation in the
Italian States being kept in brine, is cxces-
s'vely salt, and is only preferred as a condi-
ment for macaroni. 1t iluctuates in price
l2s. to 30<. per Sardinia cantar of 90 ll,s.
In 1850 there wc'c produced in the Unit
cd States ! Is million pounds Of cheese, and
tins enormous rr" ;lct WAS nearly all re-
qurcd TO meet tic demand for home con-
sumption, the total expert there amounting
to scarcely nino millions pounds. The for
e'gn exports Of American cheese have, how
ever, been declining, for in the fiscal year OF
1870 the shipments were under five mil
ions pounds, vaincd at cl23,OOO. More
than three touri:ss Of the entire shipments
came TO Eng'anl. Strange as it may seem,
the imports "f foreign cheese into America
were Il, the same time on an extensive scale.
amounting 10 upwards Of one million aud a
half of pounds. France sen, the largest sup
ply across the Atlamiic-more than one mil
hon pounds; the Germans sent $4,000 of
their fragrant Limburgcr and other varieties
and tie Dutch 100000 pounds
Marx Lane Express.