The Cecil Whig., 1872-04-20
;MfLSh,e EARN.
Cheese Factories.

Within the past twenty years the
manufacture of cheese in the United
States has developed into an extensive
industry, so that from being dependent
upon other countries for our supply of
cheese, we are in fair way of becoming
the chief source of supply for that arti-
cle In 1858 we imported million and
u half pounds of English cheese, and
exported million pounds of our own.
In 1870, however, we exported fifty mil
lion pounds, and had an abundant sup
ply for our own wants. The co-opera-
tive system has been found so advan-
tageous in the manufacture of cheese
and butter that it is estimated that
there are now nearly thousand of these
cooperative factories in New York State
supplied with milk from a quarter. of a
million of cows. tits expected that the
milk from every three thousand cows
will yield million pounds of cheese, or
more than three hundred pounds OF
cheese and three hundred gallons of
milk for each cow.
The manufacture of cheese on alarge
scale is comparatively new with US, yet
we were last year able to export fifty
seven million pounds of cheese, valued
at eight million dollars, while the whole
export from England was only a little
over three million pounds Even the
Dutch, who have long made a speciality
of the manufacture of cheese, exported
last year only half the quantity we did.
The Evening Post, in alluding to this
subject, gives the following description
of the choice varieties of cheese most
in demand in the markets of the world:
Among the chief of these favorite
cheeses is Stilton, the highest-priced,
which is made chiefly in Leicestershire,
England, from the cream of one milking
being added to the new milk of the
next. The weight seldom exceeds twelve
pounds, and two years arc required to
mature it.
Parmesan, the most famed of italian
cheeses, is 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-
auires the milk of one hundred cows
for each cheese. n--
"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 con-
sidered fair average yield.
"Gouda, the best Holland, is full
milk cheese, and weighs about fifteen
pounds.
''Gruyere, celebrated Swiss variety,
possible owes luuch of its distinguish
ing character to the peculiarly of the
Alpine pasture. 1t is made of milk
skinned or not skinned, according to
the kind of cheese desired.
"Chedder cheese is made chiefly in
Somersetshire, from milk in which ali
its own cream is retained, and Glouces-
ter is made from milk deprived of par
of its cream. Double and single
Gloucester are terms applied in refer
ence to siz4and not as to quality, the
one being twice the thickness of the
other. ~.
"Dunlop cheese is the choicest Scot
tish product, and made much in the
same way as Cheshire.
"The Suffolk cheese is made from
skim-milk, and weighs twenty-five to
thirty pounds
The Elan cheese of Holland owes
not little of its popularity to its small
ness and form. In making it at certain
seasons the milk is partly skinned;
the cheese is colored yellowish red
for the English market, and red for the
French; the weight is about four pounds.
and each cow in summer is expected to
yield two hundred pounds skim-milk
cheese and eighty pounds of butter.
The Roqucfort is the chief cheese of
France. 1t is made from the milk of
sheep and goats, half of which has been
skinned; its weight is four to five
pounds, and it is believed to owe much
of its peculiar character to the natural
vaults or fssures in the neighboring
rocks, where the ri ipening is performed,
and which are constantly filed with
cold air from su bterranean recesses."
Very man. of these brands are now
successfully initiated by American ma
kers, so that the day is not far distant
when America will furnish not only as
much, but as fine cheese as any country
in the world.