Connecticut western news., 1878-12-11
CHEESE IN COMPETITION.
COMPARING THE BEST IN THE WORLD
 WITH THAT OF AMERICA.

COMPARING THE BEST IN THE WORLD
 WITH THAT OF AMERICA.
 At the Dairy Fair in New York Fran cis B. Thurber described the latest Eng fish and French dairy fairs. The Brit ish Dairy Farmers Association held its third annual exhibition in Agricultural Hall, London, from the 10th of October to the 14th, and it was peculiar in its eighty-six entries of goats and kids which are coming into public favor as milk producers. The American and Cana dian cheeses shown were of poor quail ty, having been made in August. Then MT. Thurber passed over to Paris. The French dairy exhibit was in connection with the Exposition-in outside connec- tion, as the specimens were ranged in a line several hundred feet long outside of the Main Exposition Building, exposed to the air and dust. AS show it vas mediocre both in extent and in impor- tance. French soft cheese for imme- diate consumption was principally ex- hibited. One lonely American cheese was shown by the Canadian Cheese Con- pany. It was strong, rank, high-col- ored, and certainly not expected to favorably impress visitors with the merits of American cheese.
 Then MT. Thurber told how the old country cheese is made. First, the Roquefort, of which Piny wrote, is made from the milk of sheep and goats principally from that of sheep. The pasturage of these animals is an inn mense plain, eight or ten leagues across. Each animal yields about pint of milk. The peculiar characteristics and ex- cellent quality Of this singular cheese are obtained by the method of its ripening. The village of Roquefort is in deep, narrow gorge, with high, precipitous walls of limestone rock that overhang the houses. Out of the caves and Assures in this wall of rock come currents of cold air unceasingly, and it is in vaults in these Assures that Roquefort cheese is put to ripen. In the hottest weather the temperature of the vaults is from forty one to forty -four degrees. The Assures that run from north to south are believed to yield the best products. Cheeses are bought in at all seasons by the shepherds and bought by the proprietors of the vaults. When classified according to merit they are sprinkled with salt and stacked in the vaults. For 8 week they are re- peatedly taken down, re-salted, and replied then they are scraped and pared and pricked through with needles, to ac- celerate moulding. In two weeks more the cheeses harden and develop mould. The mould, by it's brilliant whiteness, its length, flaments being sometimes six inches long, it's succulency and the thickness of coat indicates the quality of the cheese on which it grows and the suitability of the vault.
 Swiss Gruyere cheeses are made now also in France, Germany, and other countries. They were originally made in Swiss chalets, or huts high up on the Alps. The cheeses are usually three feet in diamater, and they weigh more than 100 pounds. A good Geuye1e cheese is like soft, yellow paste, that melts in the mouth. It has cavities the size of pea, one or two in each square inch of the cheese.
 But what MT. Thurber insisted was important for American dairymen tt know is the English method of making cheese; for to England we must lool for market for large part of our pro duct, and we must consult English tastes if we wish to get remunera tive prices. The most important art the cheddar, Cheshire, and Stilton varie- ties. The process for making cheddal cheese lasts nearly all day, but it if believed to produce the best cheese il the world, and it's useis extending every where. Their width is twelve inches height, foot, and weight from seventy to 12O pounds. The object is to make all the milk of one day on 8 farm o thirty or forty COWS into single cheese The Cheshire cheese requires from five to seven days in drying, but it natures more quickly for market. It is made like the cheddar. only once day. The Stilton cheese is made in Leicestershirt from milk enriched by adding cream and the curd hardens into cheese with out pressure.
 In conclusion MT. Thurber argued that catering to the taste of Englist consumers is the only way to sell ou1 goods. To the English taste our cheese lacks firmness and keeping qualitie7 Our factory cheeses ripen too quickly Then, too, we ship many skim or half skim cheeses to Great Britain, and oul reputation is hurt by it. Our bes cheese is sold by the retail dealer large ly as of English manufacture while the poorer grades are sold for American.
 The Acacia.