The Centre reporter. [volume] (Centre Hall, Pa.) 1871-1940, 1878-01-24

An Insight late IA Grrat IBdHstTy Crle-
brntra Eurspean Products.

A crust af bread and cheese has long
been proyerbil phrase indicative OF
penurious hospitality but continental
agriculturists bad fair 10 reverse it's APP
phcation, Judging from the elegant and
tempting varieties Of cheese now reach
iug the London market in increasing
oansignments From the chalet high up
un Alpine meads, from cummunes OF
sunny France, from Scandinavian hord
aud forest, low-lying Holland, and oven
distant Italy, this easily portable pro
duet OF the dairy finds It's way 20 the
English metropolis. Some few OF these
have long been known to the epicure,
+ but have only recently become articles
OF comparatively common consumption.
Such is the Gruyere. which by right Of
size comes naturally foremost great
cheese weighing one hundred pounds,
rich aud luscious, from Switzerland. IL
sometimes measures yard IN ciTcum-
ference. But upon this twelve mouths
attention have been layished, 10 bring II
% the exact consistency Of species OF
tirmer butter, disappearing, as II were,
upon the longne. The process Is carried
on IN summer almost beside the glacier
and avalanche, and one part Of the sys-
tenn Is said 10 be a repeated gentle Am-
mering ot the curd IL sells IN London
at about q shilling a pound. Quite a
contrast is presented by the Mont dor
cheese-from franoe-A yellow disk, say
five inches across, like cake Of solid
honey. The taste is delicious, and Il
las tempting appearance upon the
table These checscs are usually Oh
tanned by the dozen, costing ten pence
each which is also the value of the
Camembert, still less in diameter, but
thicker. A cheese commanding wider
sale is the Roqueior French, the price
Of which t1s a poundl indicates a super
iuT quality. IL is cream cheese, coated
with tinfuil, and weighing about four
pounds. II is made from the milk OF
sheep, and when cut open is hecked
with the peculiar decay so dear 20 the
artist in eating. This mouldiness Is the
chief object Of the maker, who assists It's
development by the use Of little barley
bread The cheese is matured IN a re-
ries of natural caverns, the dnught
through which effects the ripeniug. Ro-
quefort and GorgonEola (ltalian) much
resemble Stilton the latter is also made
from cream only, rs very rich, and about
the same price.
The flavor uf some ~ the continental
chacses is varied 10y the addition oi car
raways or cummin others are prepared
with herbs. as the SchAbEicgcr, from
Switzerland. France also sends the
Fromage De Brie and Bouduu icreaml,
Pont iEyecque, etc. not all, perhaps,
quite attractive 30 the English nosiril
and Switzerland the Seulchatel cream,
like molten Sulton, and eaten as butter
on a slice Of bread. Parmesan and S,rac.
chino, from Italy, are well known the
latter is a soft cheese, and only keeps a
short time EmmenthM cheese comes
from several countries-Austria. Swift
erland, etc The Limburg is a German
cheese Elam and Gouia, one round and
the other flat, are Of Dutch make and
all these are either kept in stock nov, or
quickly obtained 81 order by london
merchants. In addition, the Caccioca-
yallo. from Tuscany, a cheese half OF
goat 8 aud half COWS milk, from "a town
m Piedmont Turn cheese of goats
milk white variety from Sicily Ro-
natoRr from Bavaria, ColOmnier, Gc-
rome, etc, have at least been seen IN
London. Ia Russia they are copying
the English Caeddar ami Stilt1n, per
haps with view to the foreign market
said b. be open for larger consigumcnts
Of that character than have reached 1t
from England. But this by the way.
In home produce Deyoushire cream has
long been a luxury York cream, New
Forest cream, Victoria cream, and the
little Aylesbury-saidt 10 he delicious
are hardly perhaps SO we'll known ns they
deserve There seems, indeed, a sin.
gularly wide scope for invention and in
dustry in the treatment Of milk and the
subject is not without an interest 20 those
who are pondering upon the problem Of
female employment When the gov T.
erness Of an Euglish farmers family is
paid El5 per annum, the lady who super
intends the dairy-the professional
cheese maker-receives E25, E30, and
even more, living Rs one OF the family
and enjoying complete liberty as soon as
her work is done. The goyerness has
never finished - when the children
are in bed, she may be persuasively re- 4.
quested to assist in sewing but the
cheese maker" after tea simply puts
on her bonnet and walks forth 30 take
the air. The life is decidedly more in
dependent than that Of "lady-help,'
and the science OF the dairy seems
nearly as worthy OF schools and teachers
as that OF cooking.
English cheese Is invariably made
from the milk Of the COW bat
many foreign kinds, as mentioned
above, are manufactured from that OF
sheep and goats. Those made Of goats
milk are usually small aud oddly made
some like tablets rather than cheese. Ii
is scarcely probable that sleeps milk
will ever be used here for this purpose;
but goats have received an increase 70
attention OF recent years, not so much
for direct profit as with the view Of sup
plying a rich, fresh milk for children.
Persons who have not the space for n
COW can still keep few goats and possi-
bly, may make little cheese as n fancy.
Goats milk butter has been exhibited.
Butter. by the way, comes more and
more from abroad-Germany, Holland,
I Denmark, Sweden and especially France,
contributing largely. Brittany butter
| is favorite another brand comes from
Normandy, and during the winter Italian
butter may be had. This article has
been sent to London, on the other hand
almost from the arctic regions--i.s.,
from Finland. Many continental butter
merchants names are rs well known
here as IN their own countries in fact,
| foreign enterprise, assisted bv the re-
| spective governments, is doing its best 10
take possession Of the English market In
Germany, Russia, etc. butter and cheese
making ia taught in institutions directly
subsidized from the government, and
capital is largely drawn 10 this profitable
investment. Factories and companies
whose main object is the English con-
sumer are common on the continent
as the Scandinavian Butter Preserving
Company (Danish), tho well.known
Caves Reunies OF Roquefort (France), a
! society for the manufacture OF cheese,
etc. indeed, there are companies in all
the countries previously named. Some
English butter is believed 10 b colored
with a dye manufactured and used
abroad F.; it is quite harmless, yet the fact
seems strange Saxony and Bavaria
are making great efforts 10 insure
the economic and scientific production Of
butter and cheese, and there are dairy
laboratories in Italy for chemical expert
ments. The Germans have actually
mechanical appliance for getting the
cream out of the milk by steam power.
The ordinary system is to simply set the
milk, and let the slow process OF nature
raise the cream, which takes many hours.
VI. l.