Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1885-10-15
EUROPEAN CHEESE.
The Most Popular Brands Imported by the
United States.

The Most Popular Brands Imported by the
United States.
One of the largest importers of con-
tinental cheeses in New York. speak
ing to reporter on the decline of the
dairy interests of the United States.
sa d.: If American dairymen could
only realize what great foreign COM
petition they have to contend with.
they would exert themselves to improve
the quality of the home product.
Then you consider American cheese
inferior to that manufactured on the
continent?' sad the reporter.
mo, can't say that CONSCIENTIOUS
ly. But the dairymen of Europe do
excel their brethren of this country in
the variety OF cheese that they manu-
facture. Take the French nation for
instance. Now, France has not any
dairy advantages that America does
not possess, and yet she manages to
contribute three hundred varieties of
cheese for home and foreign consump-
ton. At all of our great banquets the
menu is considered incomplete unless
some one, or perhaps several. of the
brands of French cheese are included
in the list of delicacies.
What particular brands of French
cheese are most popular in this coun-
try?"
Like everything else, taste changes.
Some time ago Roquefort had the lead
but that brand has deteriorated SO much
of late that it has lost favor with cpl
cures"
What particular merit has the
Roquefort cheese over other brands
that made it at one time SO POPULAR"
The village of Roquefort is situated
in the south of France, in one of the
most fertile provinces of that country.
The Count Roquefort, an enthusiastic
agr culturist and fancy stock breeder.
owned an estate embracing several
Thousand acres near the village. By
dint of much care and study he sue
ceeded in breeding strain of mich
COWS that produced milk of very rich
quality. He established large cheese
factory and employed the most expert
dairymen that he could find in France,
Switzerland, Germany and Holland.
No one was admitted into his employ
as cheese-maker unless he had served
an apprenticeship at the business. A
Swiss named Graubig, who had consid-
cradle reputation as a scientist and
da ryman, was placed in cha ge of the
dairy. and he introduced into the man.
ufacture of the cheese certain tactical
prime Piles of scientific nature
that added greatly to the excelle nce
OF the Roquefort brand. After it had
been boxed it was stored in immense
cellars prepared for its reception. and
subjected to a heating process that
gave it the flavor of age. The Rogue
fort cheese became very popular at the
g:and state banquets given by Napo-
Icon LII, and. of course as long as
royalty approved of it the epicures of
Paris followed suit. Graubig died
after Napoleon became Emperor, and
it IS more than likely that his secret
died with him. for the Roquefort
cheese after his demise rapidly declined
in popularity. until to-day there are a
do en- other brands that are consid-
cred is superior in France and on the
continent"
What do you consider the most
popular French cheese at PRESENT."
1T is pretty difficulty matter to
Judge among the many excellent brands
that come from that country. But if
demand is a criterion to go by. should
say that the Frontage de Brie is the
most popular. I know that in France
it leads all other brands in popularity.
WHY, in the wine-producing territory
of that country the people subslst
almost wholly on claret, white bread,
and De Brie cheese. and In Paris,