The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1871-09-08
AS to other States:
Total. ...........................ol1

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 100000 COWS, and producing
about lOO,O0O,0O0 pounds of cheese an
nually. Our export OF the product of
this new industry, or old industry in a
new form, was last year the large
amount of 100000 Of pounds, valued
at $S,000,000, while the whole export
from Britain Of her cheese is little over
100000 of pounds. Even the Dutch,
who have made speciality 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 ex-
pertinent was commenced the European
cheeses had all their special markets
and special customers, who took them
regularly, and would not be induced
readily 10 make a change, while the
previous character of American cheese
was in its favor, but rather the contrary.
We had, therefore, nothing to look to
for success but the superiority of the
article at the price, and in less than
against than for us, we have surpassed
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
cheese producer In all the history Of
progress there is no parallel to this tri-
umph of the American adaptation of
fitting means to needed facilities.
Switzerland from kind of necessity
imposed on it by the peculiarties Of
Alpine pastures, had had kind of CO.
operative cheese-making before we COM
menced it; but it was and is of small
account. Our cooperative arrange
ments enabled many single workers
with but Indifferent success, by that
union which is strength, to- become a
great power for supplying the world
with two prime articles of family con-
sumption, and for doing it well. Our
triumph. however, is not yet quite COM
plete. Before it is we have got to do
one of two things, or both that Is, to
produce a cheese which will surpass in
its attractive qualities the favorite pro-
ducts of all other countries, or to pro-
duce cheeses so nearly approaching
these favorites in qualities as to COM
pete with them successfully.
Among the chief of these favorite
cheeses is the Stilton, the highest priced,
which is made chiefly in Leicestershire,
England, from the cream of one milk
ing being added to the new milk of the
next. The weight seldom exceeds II
pounds, and two years are required to
mature it.
Parmesan, the most famed of Italian
cheeses, is a product of the richest pas
lures of the Milanese territory. 1t is
made from skim milk, weighs one hun
dred and eighty pounds each, and re-
quires 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. It's 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 full
milk cheese, and weighs about fifteen
pounds.
Gruyere, a celebrated Swiss variety,
possibly owes much of its distinguishing
character to the peculiarly of the Al.