Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1871-08-31
As to the other states :

So that on this continent we have now,
after a comparatively few years of work,
nearly 1900 cheese and butter factories,
supplied with the milk of more than 3OO,-
900 cows, and producing about 100, ,000,-
900 pounds of cheese annually. Our ex-
port of the product of this new industry,
or old industry in q new form, was last
year the large amount of 81 100000 of
pounds, valued at SS,00O,0OO, while the
whole export from Britain of her cheese
is little over 100000 of pounds. Even
the Dutch, who have made q specially of
cheese for centuries, and who in their
varieties adapt their article to many tastes
and markets, exported last year only half
the quantity we did. When this expert
ment was commenced the European chees-
es had all their special markets and special
customers, who took them regularly, and
would not be induced readily to make
thange, while the previous character of
American cheese was not in its favor, but
tather the contrary. We had, therefore,
nothing to look to for success but the SUI
periority of the article at the price, and in
less than twenty years, with everything
rather against than for us. we have sur
passed England in the worlds markets,
and are at this day selling nineteen times
as much cheese as she is able to do, with
all her prestige and previous fame as a
a cheese producer! In all the history of
progress there is no parallel to this triumph
of the American adaptation of fitting
| means to needed facilities. Switzerland,
| from kind of necessity imposed on it by
| the peculiarities of Alpine pastures, had
had kind of cooperative cheese-making
before we commenced it; but it was and
| is of small account Our cooperative ar
rangements enabled many single workers
with but indifferent success, by that union
which is stI myth, to become great pow
er for supplying the world with two prime
articles OF family consumption, and for
doing it well. Our triumph, however, is
not yet quite complete. Before itis-so we
| got 10 do one of two things, or both; that
| is, to produce q cheese which will surpass
in its attractive qualities the iavorite pro-
duets of all other countries, or to produce
cheeses so nearly approaching these favor
ties in qualities as to compete with them
| successfully.
| Among the chief of these favorite chees-
es is Stflton, the highest-priced, which is
made chiefly ia Leicestershire, England,
| from the cream OF one milking being add
| ed to the new milk of the next. The
1 Wtl2ul SSiStoAu SASSNsio pWCiNC pOuIOS,
and two years are required to mature it.
Parmesan, the most famed of Italian
cheeses, is a product of the richest past
ures of the Milanese territory. 1t is made
| from skim-milk. weighs one hundred and
eighty pounds each, and requires the milk
of one hundred cows for each cheese
Cheshire cheese, one of the very best OF
| English cheeses, is the product of the
| poorest land. Its weight is often as high
| as one hundred to two hundred pounds,
and one pound of cheese to each cow daily
throughout the year, is considered fair
average yield.
| Gouda, the best Holland, is q full milk
cheese and weighs about fifteen pounds.
4 Gruyere, a celebrated Swiss variety,
lpossibly owes much of its Distinguishing
character to the popularity of the Alpine
Ipasture. 1t is made of milk SKINNED or
not skinned, according to the kind OF
cheese desired.
Chedder cheese is made chiefly in Som
ersetshire from milk in which all its own
{ cream is retained, and Gloucester is made
of milk deprived of part OF Its cream,
: Double" and '.single" Gloucester; are
terms applied in reference to size anu no. no.
/. as to quality, the one being t"No '"'
thickness of the other
rcoNcIupEp ON FouRTH rAGE.l