The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1882-10-04
Cheese in sutherland.

1.-The manufacture of cheese in Swift
zerland, )" says Consul Adam. of Geneva,
sis one of the most ancient Industries of
the country, instruments for this pur-
pose having been found in different
parts among the runs of the lake dwell
inps In the fourteenth and fifteen GEN.
turies the production had grown large
enough to become the subject of legisla-
ton, as appears from some curious de-
crees of Berne, Glaris, Appenzell, and
other countries, prescribing the form
and weight of the cheeses, and forbid
ding the manufacture of certain sorts, or
any expectation to foreign countries. The
modern manufacture dates from the in
PRODUCTION, eightyor ninety years ago. of
the cultivation of artificial fodder and the
system of stabling cattle now universal
in the lower valleys and the plains. The
several varieties are classified, either ac-
cording to consistency or material, as
hard firm and soft for according
TO the proportion of fatty matter, as
.rich,' medium or 'thin,' or according
to the coagulation, whether by rennet or
by sour milk. The best is the Emmen-
thai, a round cheese, eighty to one hum
dred centimeters in diameter, ten to tif-
teen eentimeters thick, and weighing
from fifty to one hundred Kilograms,
and. like all rich cheeses which retain
nearly all the elements of the milk, its
'nutritive value is high. Next in import
ance Is the Gruyere, called after
the village of Fribourg, cheese about
seventy centimeters in diameter,
and weighing about forty-five kilo-
grams. 1t has come into great repute
within the last ten years, since the for
nation of a wealthy society for its man.
ufacture in Fribourg. 1t is manufac-
tured in much the same way as the En-
menthal, except that a third or more of
the cream is removed, whence it is
classed as 'mi-gras,' or medium, The
Spalen, so called from the manner of
packing for shipment, is a medium
cheese, about fifty centimeters in di-
ameter, and weighing twenty Kilograms,
and made in much ruder manner than
the Emmenthal and Gruyere. 1t comes
from Unterwalden, Uri, Schwyz, Luz
cerne, and is sent to Italy, where it is
used, grated with maccaroni, rice, po-
lenta. etS The cheese of the canton of
Appenzell, long famous for its fine cat
tie and its excellent fodder. differs
in certain qualities from all the other
Swiss varieties. In making it the
eurd is triturated in a bassoir.
ing, and finally treated with brine
of water, with less of white wine, pep
per and salt, which gives it a pungent
odor and flavor, something between
the Swedish and Italian cheeses- The
exact formula for Che brine is a secret,
and, as with most of the Swiss cheeses,
the process of manufacturing is only to
be learned inits own country, where the
traditional method has been handed
down for generations. The size of this
cheese is generally about thirty cent?
meters in diameter, fifteen centimeters
thick, and its weight about eight kilo-
grams A very remarkable cheese, also,
Is the Schnabziger, or green cheese, and
which some writer's hesitate to class as a
cheese. The popularity of the Schnab-
ziger is due chiefly to the method of CO.
agulation by All instead of rennet, and
partly to treatment by the zigerlee fnle-
ilotus cey1lleaJ. plant grown for the
purpose in Schwyz. The Gessenay is
made in the high pastures about the
village of that name in Berne
and elsewhere in the Oberland.
1t is a cream cheese of fine apd aromatic
flavor, very hard, and keeping well for
years. Its nutritive qualities are high,
and it is largely used, like the Spalen,
grated with soup. maccaroni, etc. A
similar cheese is made in the canton of
the yalais. This is, perhaps, the richest
of all the Swiss varieties, and has a pc
culiar flavor of its own. The process of
manufacture has greatly improved since
1872. Less durable. but equally nu-
tritious and palatable, and of the same
general character, is the Cristalina,
made in the valley of the Medels Gri-
sons The Vacherin is the only soft
cheese of large size made in Switzer-
land, and there are two kinds-one
made near Gruyere, and in appearance
resembling the cheese of that name; the
other is made in the valley of the Jura-
The latter kind is about thirty centime-
tiers in diameter. six centimeters thick,
and weighs five Kilograms. 1t is sold in
drums. and. if perfectly mature, has an
exquisite flavor"