Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1880-05-26

One of the marked successes of our dairy
men has been the production of variety OF
Limburger cheese, that is said to be a
decided improvement upon the original,
and which has driven the imported article
almost entirely out of the market. Thou
sands of tons of Limburger are now pro-
duced every season-mostly in the States
of New York and Wisconsin-at a cost of
less than half the imported article. 1t
finds its market and is consumed mostly by
our American and German population. 1t
is more profitable 10 the farmer and maker
than any other kind of cheese; first because
from a given quantity of milk more weight
is obtained, owing to the mode of making
and curing; also because the price it brings
is usually from 10 to 40 per cent higher
than that obtained for the standard Ameri-
can cheese. In neighborhoods where its
manufacture has been commenced il usually
spreads to the exclusion of other kinds.
Even the fastidious and shrewd Yankee,
with his everlasting eye 20 the main chance,
has found that the Odor, so execrable at
first, smells somehow Of greenbacks. The
cheese is made in factories capable Of work
ing the milk from 100 to 400 cows. rarely
exceeding the latter number, as more
would require larger area of country than
would be desirable. as the milk is hauled
and cheese made twice day usually. The
makers generally buy the milk from the
farmer at price agreed upon for the season
for six months, beginning about the 1st, of
May. The process Of manufacture in its
first stages does not differ from the usual
way, except that lower temperature Is
kept while the curd is forming, the animal
heat alone in summer being often high
enoagh-Great care is taken to use pure
milk, free from taint or filth, and cleanli-
ness is requisite in every stage of the
making. Upon the curd being formed it
is slowly and carefully cut into square,
pieces the size of dice, low temperature and
careful handling being necessary to avoid
breaking the butter globules upon which
the richness of cheese depends. II is
slightly scalded and stirred, most of the
whey drawn off, and, without being salted
the curd Is dipped ont into perforated
wooden boxes or molds, about five inches
square, and left to drain without any pes
sure being applied. In few hours the
VI,
and placed edgeways on shelves, like bricks
sc, to dry. Every dag thereafter they are
rolled in salt, and replaced when they have
absorbed enough salt. They are turned
almost every day, and the Shiny moisture
which ex,Ides is rubbed with the hand
evenly over the surface, winch serves the
double purpose of keeping the cheese moist
and to close all cracks into which flies
might lay their eggs. This outside mols-
ture decomposes while cheese ripens, and
being mostly composed of albumen, ike
fresh meats, eggs, etc, the same results
follow the decomposition, and in this case
the Limburger Odor is developed, which
never forsakes it. After eight or ten weeks
it is packed in paper and tin foil, and is
ready for market. In consistence, contents
and nourishment it is the richest cheese
that can be .aade, but, to the uninitiated a,
malicious and premeditated outrage upon
the organs of smell