The Charleston daily news. [volume] (Charleston, S.C.) 1865-1873, 1869-06-25
SCHWEITZER HAFE.
It's Manufacture In America.

The large element of foreign population now
among Us, and more especially that from the
German States, has introduced demand for
certain articles which a few years ago were
almost unknown IN m -ly parts OF the country
The Schweitzer Kase and Limburger cheese
few years ago were imported, and perhaps
are to como extent at the present time but
their manufacture now having been esti bllsh-
ed IN this country, there is no necessity tor
such importation. Such cheese can be made
here Of equal quality with the imported article
and can be afforded also at less cost
swiss cheese, when eaten before itacquires
that strong, rank flavor, which is deemed es-
aentjal. or ct least seems to suit the taste OF .
majority OF foreigners, is very palatable, snd
many Americans who have been accustomed to
eat Of it. grow fond Of it, and prefer it to our
best grade Of Cheddars. It's use Ii increas-
is larger call for the article from year TO year.
There is . factory 10 oneida County, New
York, erected for the purpose OF making Swiss
cheese aud where very superior artlcIe was
produced. The manager here was Swiss
cheese maker. and the arrangement and ma
chinery Of the establishment were after the
most approved Swiss pattern.
In the proper curing OF Swies cheese room
in which 1ow, even temp: rature can be se.
cured 1s reduisite-hence o collar basement OF
stone is deemed important for q good curing
room. The cheeses are pressed INTO two
sizes-the one thlIty-two inches, and the other
twenty-eight inches in dlameter-but both are
uniformly but FIVE and half inches thick. The
larger sized cheese will weigh, when cured.
somewhere near hundred pounds, and the
curing process will require at least three
months.
The milk is male up freah from the COW
that is, the morning's and evenings mess sep
arately.
In pressing, light, adjustable hoops. made
of thin strips OF elm wood, are used. They are
arranged with cords upon the ends, 80 that the
s1zs OF the hoop may be contracted Of expand
ed as desired. On removing the cheese from
the press to the curing room, these hoops are
kept upon the cheese, and serve in lieu Of ban
daees. No salt is used in the curd at the
TINS Of mxkfug, uB Is usual In other styles OF
cheese. but the salt is applied in the curing
room. Here dry salt, in small quantities, is
daily spr,nkled over the cheese during the space
Of three months, and after that they are treat
ed with salt every other day. Every two or
three days during the curing process, the
cheeses are washed with BRINE, which serves to
remove any mold that may be inclined to form
or adhere TO the rinds.
The cheeses, while curing. appear to be moro
elastic, and will not 30 readily break and fall
to pieces as that made in the ordinary way.
When we'll made they are mellow and ri;h, and
OF sweet, delicate flavor if eaten before they
acquire age. They are quite porous, which ls
esteemed mark OF good quality.
Good Swiss cheese usually brings an advauc-
ed price over the best grades Of factory cheese
as commonly manufactured. which we suppose
comes from the small quantity made, and the
supply being kept within the demand. We
hear Of no exports OF American factory Swiss