The Rutland daily globe. [volume] (Rutland, Vt.) 1873-1877, 1876-01-20

IuzRRiNE, SWITZERLAND, Dec. 10.
Tho cheese having the largest sale in
France and on the continent is called
Gruyere, and is very similar in taste to our
American or the English Cheshire cheese,
though perhaps II little icher, not quite so
dry, nor yet so sharp. The best Gruyere
cheese is made In he Emmenthol valley.
Switzerland, valley thirty miles long and
twelve to fifteen miles wide, the extent of
it beng very small, having no comparison
to our Mohawk valley. Passing through
this valley, the writer determined to stop
q, Langneu, the principal village, and see
some of the manufactures. The climate
will average very nearly the same as that
Of the Mohawk valley, but is neither quite
30 cold in winter nor 30 warm In summer.
On alighting at the station, very fortunate
ly, | met Mr.. Paul Probst, the son of
large and wealthy manufacturer, who
not only has cheese factory and
farm, but deals extensively in cheese
and thus has large storehouse. This
young man could speak English and kind
ly offered TO accompany me TO explain and
show me their system. found that the |
factory system of making cheese has been |
in existence here beyond the memory of |
the Oldest inhabtant, and to large extent |
is conducted in the same manner as with |
US. though in some cases the milk is pur-
chased outright by the party owning the |
factory, as was the case in the factory of |
Mr. Probst the first one we visited. This |
is a very old establishment. yet all the new
ones use the same kind of apparatus, and
| few of them equal it in the reputation it
has obtained for its cheese 1t was receiy-
| ing the milk of 100 cows two hands, a
man and woman, are required to manage
| it, although the cheese, as soon MS
it is few days old is taken to
| the warehouse. The peasants, as they call
the small farmers, are paid from twenty
| eight To thirly-two centmes per mas for
the milk, a mas equaling three Swiss
pounds. thus being about two cents per
pound in our money. The cheese sells for
about twenty-five cents per pound at pres
ent. being unusually low. The manner of
making probably has not been changed for
centuries. The machinery used is Of the
most primitive nature. The milk is placed
in n large copper cauldron, kettle is at
tached TO - crane swung over fire and
gradually heated to about 1870 degrees
fahrenheit, being of course constantly
stirred to keep it from burning. When
this temperature is reached it is swung of
from the fire, the rennet put in and as
soon as the curd is formed, 1t is broken up
very finely with n wire breaker. A large
press clpth Is then inserted ana hlled
win Tue curd TO the extent OF
100 or more pounds. This is lifted
out by anslher rude crane, the whey
thus being lett in the kettle, and is
swung over ana dropped into hoop ON a
table, ms hoop IS about tour inches high
ana tnree leet In diameter INC curu 1T
lie more IMAM nus 1t. II beng merely
Dand OF WOOD win strings enclrcllng II SO
mat II can be made larger or smaller,
ooard Is paced on Top ot the curd ana by
pulllhg on rope huge stone IN the up
per story is raised, to when IS attached
piece OF timber, the cheese is slipped under
TINS TIMBER and thus receives the pressure.
NO pahdage Is used Inc press clolhs beng
removed ailer pressing. Inc checse weigh
from one to two hundred pounds each,
some pelng over three ana a half feet IN
diameter and not over iive inches thick.
Alter lew days the cheese are taken to
the warehouse to cure. The curing pro-
cess IS very slow, requiring about SIX
months Time. Inc warehouses always
are IN Tue basement OF large build
ings' Inc rooms usually Delng ten
or twelve rect high ana mostly underground;
Delng carciully dralheu, II Is mus cool IN
/ summer ana warm IN winter, porcelain
We aiterwsIus visited me new factory
: I,nH ~, or,,,rorT - ,'s,r'r tho ao,,o
. method. Ii might also be stated that after
dipping out the curd the kettle containing
'ne whey Is swung PACK over 'he llre' Inc
an interim Kind Of hgttcr made fr"n, % Tho
grease in II. after which the whey is given
q to the peasants, who feed II 10 their cattle.
n no
tr nu "'noum, % i'iN ,h eacn pa
, over 300 poilnds per dav while the smallest
is about forty. They bring it in peculiar
! Hat I'm ana WOODEN Pails on lhelr Dacks;
c,otns vDuu ue pVInay oie anuaoe v
for nearly twice the price that ours
brings, with all of our improvements