The news and herald. (Winnsboro, S.C.) 1877-1900, 1880-06-15
Linlburger Chcesc.

One OF the marked successes of our tlairy.
men has been the production of a variety of
lilmburgcr cheese, that Is said to bo a
decided Improvement upon tho original
ana which has driven tho imported article
almost entirely out of tho market. Thou.
sands OF tons Of Limburger arc now pro-
duccd every scason-mosty in the States
OF New York and Wisconsin-at cost of
less than half the imported article. II
finds its market and Is consumed mostly by
our Amcri an and German population. 1t
Is more profitable to tho farmer and maker
than any other kind of cheese; first because
from given quantity of milk moro weight
Is obtained, owing to the mode of making
ana curing; also because the prlco it brings
ID usually from 10 to 40 per cent higher
than that obtained for the standard Amori-
can cheese. In neighborhoods whero its
manufacture has Dcon commenced 1t usually
spreads to tho exclusion of other kinds.
Even the fastidious and shrewd Yankee,
with his everlasting eye 20 tho main chance,
has found that the odor, 80 eXecrablo at
first, smells somehow Of greenbaoks. The
cheese Is mado In factories capable Of work.
Ing the milk from 100 to 400 COWS, raroly
exceeding tho latt6r number, as more
would require larger area Of country than
and cheese made twice day usually. The
makers generally buy the milk from the
farmer at pic, fg ocd upon for the pcason
for six months, beginning about the lst of
May. Tho process Of manufacture Ia its
first stages does not differ from the usual
way, except that lower temperature -
kept while the curd Is forming, the animal
heat alone In summer being often high
enougi-Groat 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 1t
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
tho richness Of cheese depends. It Is
slightly scalGed and stirred, most of the
whey drawn OFF, and, without being salted
the curd ls dipped out into perforated
| wooden boxes or molds, about five inches
square, and left to drain without any D. es-
sure being applied. In few hours the
packages are carried into the curing cellar,
and placed cdgcways on shelves, like bricks
SET to dry. Every day 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 cx'ldes is rubbed with tho hand
evenly over the surface, which serves the
double purpose Of keeping the cheese moist
and to close all cracks into which flies
might lay their oggs. This outside mo.s-
ture decomposcs while cheese rlpens, and
being mostly composed of albumen, like
fresh meats, eggs, etc., the same results
follow the decomposition, and in this case
the Limburgcr odor Is developed, which
never forsakes it. After eight or ten weeks
1t Is packed in paper and tin foil, and Is
ready for market. In consistence, contents
and nourshment 1t IL tho richest cheese
that can be Wade, but, to tho uninitiated a,
malicious and prcmcditatod Outrage upon
| the organs of smell.