The Penn's Grove record., 1883-12-22

"Give him some Of that 6-eent cheese,
Tom"
The remark was made by the proprie.
tor of a Wholesale cheese house in
Chicago to one of his clerks, who re-
ported that a customer complained OF
paving 10 cents for cheese.
"Whatl" exclaimed a bystander.
"You don't mean to tell me that you
sell cheese for 9 cents a pound, do y0uy''
II just wish l had a dollar for every
pound I've sold at II cent" lazily re
piled the cheese merchant.
Where do you get it. and Is it ht to
eatl'
"Get L from the cheese factories.
There are 400 of them in the sate, and
10 in Cook county,"
shouldn't think that cheese at that
price would pay for milking the cows"
SIT wouldn't. But, you see, they
skim every particle of cream off the
milk and make the cheese OF what's
left. They're lucky TO get anything
for it. In many places they have to
feed it to the hogs"
"Who buys it?"
1.-THE free-lunch trade, mostly. Some
saloons cut up a whole cheese in a |
gle day. 1t isn't so bad. I've eaten
it myself. It's rather sharp, it's true,
but it's perfectly wholesome"
500 you deal in all kinds of cheesegp
sob, yes; but principally in factory,
limburger, and imported"
''Do you sell much limburger2"
81 sold only 100 tons last year"
tone hundred tonsi Who ever eats
it?n
'sThere is a mistake about limburger.
[ admit it has a pungent odor as well
as taste. But it has not the Disagree
able odor which many persons attribute
to it. 1t is used quite as much by
Americans as by foreigners, and is
exceedingly wholesome. 1t will sur
prise many persons to know that, with
the exception of a small quantity last
year, no limburger has been imported
into this country since the a The
bulk Of ii is made III Green county,
Wisconsin. They have richer milk
there than abroad and the cost OF
transportation is saved"
"How about foreign clieese?"
'tThere are more than one hundred
varieties of cheese, American and
foreign. OF the most popular foreign
brands there are u dozen which take
front rank. OF these the most expen-
sive is frontage de Brie, made at Brie.
in France. This is sold only in three
pound Jumps. at about 81 25 each. The
next most expensive is the French
Roquefort cheese, at 80 cents a pound.
Then there is the fronage de la Me-
nanta, made near Bordeaux, put up in
tin cans, which sell at IS cents each.
They weigh about a half pound. Par
mesan cheese, used for grating over
macaroni, is made in I.ombardy, Italy.
1t Is almost as hard as a rock, and
needs to be two years old before 1t Is
lit for use. That we have i'll stock Is
at least six years old. 1t will keep
forever, or, at least, as long rs you can
keep the shippers out of it. Gruyere
cheese is made in Switzerland, and is
the common 'Sweitzer kase' sold In
German restaurants. Then there is the
Gloucester, England, cheese, eaten
with biscuit while drinking sherry.
The Edam, Holland, cheese, made in
Edam, is very popular, and of the Ley
den and Chartres cheese, similar to the
ELAN, large quantities are sold. Per-
haps the most singular cheese of all is
the Gouda, a cheese made for HebrewSs
for use at their feasts. Howl it is made
L cannot say. or American brands,
! the cream cheese, made iii Herkimer
| county, New York, is excellent. Few
stores sell it. Besides, there is a
s'pineapplen cheese, made principally
in New jersey. Very popular is the
Munster cheese, which originated in
Germany, but of which large quantities
are made in Wisconsin. A fine cheese
is also made in the vicinity of She
boygan, Mich. Then there is the
| 'Caprera,' made. in New Jersey, which
is a favorite with many persons"
"Besides those yea have mentioned
what brands are popularan
"Well, there are the English clled-
dar, English dairy, Neufehatel, sap
sago, sage, English Stilton, and SO on.
"Yes,n Gin reply to a question:,
ssthere are fraadsi in cheese as in every
thing else. Italians make sEdam,' but
it is poor stuff. Neufchatel is largely
made in Hoboken, n. j., and vicinity.
and is very good. Vino eats eheese2
Everybody; high and low, rich and
poor. Ehglisbmen and Germans will
make a meal on bread and cheese, with
a pot of ale and beer. Many persons
like a bit OF it with their pie. Epicures
want a fragment of Roquefort, after
finishing dinner and before they drink
their coffee. Frugal housewives make
it exc out a breakfast or supper. 1t is
a wholesome food, and cannot be used
too freely. Heightened saloons use
from one to ten pounds a day. Those
of the lower class use from ten pounds
to $780,"