The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1878-01-10
CHEESE.
An Insight Into n Grent Industry -Ceie.
hrnteh Euroncnn Prnducts.

agriculturists bid fair to reverse its ap-
plicatiop, Judging from the elegant and
tempting varieties of cheese now reach
ing the London market in increasing
consignments. From the chalet high up
on Alpine meads, from communes of
sunny France, from Scandinavian ford
and forest, low-lying Holland, and even
distant Italy, this easily portable pro-
duct of the dairy finds its way to 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-a great
cheese weighing one hundred pounds.
rich and luscious, from Switzerland. 1t
sometimes measures yard in circum-
ference. But upon this twelve months
attention have been lavished, to bring it
to the exact consistency of species of
firmer butter, disappearing, as it were,
upon the tongue. The process is carried
on in summer almost beside the glacier
and avalanche, and one part of the sys-
tenn is said to be a repeated gentle SIM
mering of the curd. 1t sells in London
at about shilling pound. Quite a
contrast is presented by the Mont dor
cheese-from France-a yellow disk, say
five inches across, like cake of solid
honey. The taste is delicious, and it
has a tempting appearance upon the
table. These cheeses are usually OBJ
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 Roquefor (French), the price
of which Us pound) indicates a super
ior quality. 1t is cream cheese, coated
with tinfoil, and weighing about four
pounds. 1t is made from the milk of
sheep, and when cut open is hecked
with the peculiar decay so dear to the
artist i'll eating. This mouldiness is the
chief object of the maker, who assists its
development by the use of little barley
bread. The cheese is matured in a Sc
ries of natural caverns, the draught
through which effects the ripening. Ro-
quefort and Gorgonzola Utalian) much
resemble Stilton the latter is also made
from cream only, is very rich, and about
the same price.
The flavor of some of the continental
cheeses is varied by the addition of car
raways or cummin others are prepared
with herbs, as the Schabzieger, from
Switzerland. France also sends the
Fromage de Brie and Bondon (cream),
Pont PEvecque, etc., not all, perhaps,
quite attractive to the English nostril !;
and Switzerland the Neufchatel cream.
like molten Stilton, and eaten as butter
on slice of bread. Parmesan and Strac.
chino, from Italy, are well known the
latter is soft cheese, and only keeps q
short tipnn INN ,ar,fh nhaaoa
from several ountries-Austria, Switz-
erland, etc. The Limburg is German
cheese Edam and Gouda, one round and
the other fiat, are of Dutch make and
all these are either kept in stock now, or
merchants. In addition, the Caccioca-
vallo, from Tuscany, a cheese half of
goats and half cows milk, from town
In Piedmont Turin cheese of goats
milk; white variety from Sicily Ro-
matour from Bavaria, Colomnier, Ge-
rome, etc., have at least been seen in
London. In Russia they are copying
the English Cheddar and Stilton, per-
haps with view to the foreign market
said to be open for larger consignments
OF that character than have reached it
from England. But this by the way.
In home produce Devonshire cream has
long been luxury York cream, New
Forest cream, Victoria cream, and the
little Aylesbury-said to be delicious
are hardly perhaps 80 we'll known as they
deserve. There seems, indeed, sin
gularly wide scope for invention and in
dustry in the treatment of milk and the
subject is not without an interest to those
who are pondering upon the problem of
female employment. When the gov
erness of an English farmers family is
paid 915 per annum, the lady who super
intends the dairy-the professional
cheese maker-receives Eos, e30, and
even more, living as one of the family
and enjoying complete liberty as soon as
her work is done. The governess has
"never finished y when the children
are in bed, she may be persuasively re-
quested to assist in sewing but the
"cheese maker" after tea simply puts
on her bonnet and walks forth to 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 but
many foreign kinds, as mentioned
above, are manufactured from that of
sheep and goats. Those made Of goats
milk are usually small and oddly made
some like tablets rather than cheese. 1t
is scarcely probable that sleeps milk
will ever be used here for this purpose;
but goats have received an increase of
attention of recent years, not SO much
for direct profit as with the view of sup
plying q rich, fresh milk for children.
Persons who have not the space for
COW can stil keep few goats and posi-
bly, may make little cheese as fancy.
Goats milk butter has been exhibited.
Butter, by the way, comes more and
more from abroad-Germany, Holland,
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-t. g.,
from Finland. Many continental butter
merchants names are as well known
here as in their own countries in fact,
foreign enterprise, assisted by the re-
spective governments, is doing its best to
take possession OF the English market. In
Germany, Russia, etc. butter and cheese
making is taught in institutions directly
subsidized from the government, and
capital is largely drawn to this profitable
investment. Factories and companies
whose main object is the English con-
IL.