The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1879-11-13
TIh II 31ss 0f TLt4aIIn. ! ~ Z
LIMBURGER CHEESE.
Foreign Article Driven Out by an
1 S"t American Imitation t'Sf 7t't#t

fGi3 ,LIMBURGER CHEESE.
The Foreign Article, Driven Out by an
.oR 'oi American Imitation l''f 7i*fA
,!Onelofa the MOST marked successes of
our versatile dairymen. (says the Boston
Co,nnaerccaaS BuAtths) has been the pro-
| duction of Il variety of Limbqrger
theese, that is said to be a decided inn
tpfortenient upon the original, and which
has driven therimportd Iariele almost
entirely. out of the, market. Thousands
of tons Of Iimbnrger are now produced
, everyi season mostly in the States of
New York and Wisconsin cost OF
half the Imported article. Q It finds its
market and tso consumed mostly by our
German and, American population. 1t
| iS more profitable to the farmer and
maken than: .aaly rother: kind of cheese !;
fist because from,a given quantity of
|, milk more Weight Is obtained, owing to
the mode of making and curing = also
itbecause the price it brings is usually
idipm 10 to 40 per cent higher than that
obtained Yfor ethe standard, American
'&cheese,. In neighborhoods where its
lmanufacttre has been teommeneea it
usually SPREADS 70 +. the exclusion
Fof other kinds. Even the fastidi-
Gus ID but shrewd 'Yankee, II with
bis everlasting foeye ito the p main
'ehance, has found that the odor, SO ex
7eerable at first, smells somehow of
greepbacks.ssT The cheeseis made in fac
11F5ries capable, of working the milk from
100 to 4OOscows, fafely exceeding the
latterraambers as mere would require a
hrger area of country than. would be de-
isirable,, on account Of the distance to
| the faetery, ,asl the, milk is hauled and
cheese made twice day usually. The
makers generally buy the milk ffomthe
|. farmers alta price agreed upon for.t the
season for six months, beginning about
May f: 3tFhe pfeeess,of manufacture in
!. its first stages does not. differ from the
fusual- way, except that a lower tempera-
tre is kept while the eurd is fprnsiHg,
the animal heat alone in summer, being
often high enough. Great care is taken
| to use pure milk, free from taint or filth,
aud cleanlipess isrea4uisite in every stage
I OF the making. Upon the curd being
formed It is Slowly and carefully cut I'M
| to sq..alas, pieces the size of dice. low
| Temperature and careful handling being
| nee Assafyito. avoid breaking the hiitter
!. globules{ uEae which the RICHNESS Of the
Y cheese depends. 1t is Slightly sca1ded
IVnd Stirred thf6ss bftthewheydrawn off,
,apd, WITHOUT being salted, the cqrd is
dipped out into perforated boxes
ser molds, about five inches square, and
left to drain without any pressure being
applied. In q few hours the packages
are carriedrinto' the curing cellars and
I placed edgewsys 0p shelves, ike BRICKS
set to dry. Every day thereafter they
/ are rolledIin salt, and, replaced when
7 they have absorbed enough salt. They
are turned almost every day; and the
slimy moistilfeDwhiah exudes is rubbed
| with the, hand evenly over the, surface,
! which serves the double purpose of keep
ing the icheese5 moist and to- close. all
! cracks, into which flies might Jay their
3 eggs This outside Moisture deconiposes
wHilp3heshhsese piheus, and heiitg most
fg composed Of allbgmq9efn, l gq9f like fresh h
tlneats, eggs, ETC., the Slime results fol-
!, lowsthe deeonpositiofl, and, inthis case
7 the Iimburger odor is developed, which
Aeveerr 'forrsakes It; and Sticks cioser than
a brotheGno hll tiylipo touch or; eat il.
! After eight TO ten weeks it is packed in
II paper dhd tiffoiI, and is ready for. mar
! ketr rsin consistenchIcon contents and nourl
I ishment the richest cheese, that can be
made, Bit, t6 tie ffrrinitfated, a; mali
eioas9addH premeditated outrage upon
N @bn rrrapc of cna11