The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1882-07-07
CELEBRATED CHEESEs.
Foreign and Domestic Manufacture

CELEBRATED CHEESES.
Foreign and Domestic Manufactures,
The manufacture OF cheese, which now
plays so important o part in the dairy
industry Of nearly every country on the
globe, is said to have been learned by
the English from the Romans about the
christian era. There are many different
kinds and qualities of cheese. varying
In richness from cream cheese, made
entirely OF cream, to the famed Suffolk,
made OF milk 'three times skinned"
With but one or two exceptions, all the
celebrated varieties Of other countries
have been transplanted to the United
States, and although they are OF fine
flavor snd splendid quality they do not
acquire by age the richness of favor
that English cheeses do. OF the foreign
varieties, Stilton is the highest priced.
1t is made in Leicestershire, England,
but obtained its name from a small
town in Huntingdonshire, where
it was first publicly sold by re-
tail. The .Drocase of ruuhfug IL was Kept
a secret for long time, but is now
generally known. The cream Of the
preceding nights milking is added to
the whole milk of the morning, with q
small quantity OF rennet. The curd is
taken out very carefully and placed in
sieve to drain, when it is gently pressed
till it becomes firm and dry. When
ripe green mold appears on its sur
face. Two years is about the time it
requires to mature.
Gloucester and Cheddar cheese re-
ferred to by Bloomfield in the lines
"Ye Cheshire meads,
Or Severn's ilowery dales, where plenty treads,
Was your rich milk to fer wrongs like these,
Farewell your pride farewell renowned
cheese"
Are both highly priced. The latter is
produced on the rich grass farms near
the Cheddar rocks, the mcst romantic
part of Somersetshire.
The celebrated Parmesan, which ia
obtained from Parma, in the nortn of
Italy, owes its excellence to the superior
herbage on the banks of the river Po.
1t is made from SKINNED milk, and the
coagulation is effected in caldron
hung over fire. This cheese is kept a
long while, generally three years. and
none is considered fit for sale until it
has been made six months. Westphalia
cheese, which is also much liked by the
English, is said to derive it's flavor from
the curd being allowed to become putrid
before it is pressed.
Cheshire cheeses made in Chesbire
England, weigh from 100 to 200 pounds
each, and about 1000 tons is produced
annually.
Gruyere is Swiss variety made in
the Cantons of the Alps il is small.
sreoa ohoose, in which the curd IL
mixed with the dried leaves of the meli.
Tot reduced to powder. When eaten it
is grated and mixed with fresh butter
and is spread on bread. The farmers
who make this cheese send their COWS
duiing the summer to The Alps on com.
mon pasture; the milk of all is turned
into one stock. and each owner at the
end OF the season receives mis- proper
tionate share Of the profits. The Swiss
also make a cheese from the curd left in
the whey after better cheese has been
made; it has little flavor but serves
people living in the mountains for
bread; they cut slices of it, spread over
butter and thin slice of cheese over
that, and wash it down with cup OF
fresh whey, or, if they can afford it, a
glass Of kirschwasser.
In the United States Swiss cheese is
made in New York, Wisconsin and West
Virginia. In Wisconsin it was first
made by the Swiss emigrants who set.
lied in Green and Winnebago counties
in lS45. The quality was at first often
poor, but after many experiments q
very fair article was produced, and the
quality and quantity have steadily in
creased.
Limburger cheese made in New York,
and Illinois is an imitation of
A variety made in Limburg. a province
Of Belgium, from which it takes its
name, and from Harve, neighboring
province.
Fromage de Brie and Neufchutel are
made from tie milk of goats and sheep;
which is much thicker and Yields more
cream than cows milk. The former is
much esteemed at Mont dor, Central
France. Both varieties are manufac-
5ured in New York State. The cheeses
ire very rich, and are wrapped in thin
white paper and then encased in tinfoil.
IN Lapland these cheeses are made from
he milk Of the reindeer, these beauti-
nj and useful creatures being brough.
lome every night to the Lapland lasses
% be MIXED, which produces very gay
'cene ct the CANINE or encampment.
Each deer has to be held during the
ime OF milking by cordslipped round
ts horns, as they are very restless.
In Germany small cheese is made
~ turning the milk sour by the heat
II the fire; the whey is then pressed out,
md the curd is then broken fine with
he hand in tub. 1t remains in this
tate until the putrid fermentation be-
'ins, when it is made into little balls
md dried. Sometimes caraway seeds
re addei. They are not bad in favor,
,ut have q most unpleasant smell.
Dutch cheeses are made Of skinned
milk, the curd being we'll washed and
aturated in salt and water before it is
,ressed into the mold.
Many kinds of cheese are artificislly
olored, which was no doubt originally
lone to make the cheese look richer.
a red dye, produced from the
'ulp OF the seed-vcssels OF q tree called
'ixa, and brought from the West Indies,
8 the substance most frequently used;
'ut the juice of parsley, sage leaves,
narigold flowers, oranges and carrots is
lso employed.
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