The Superior times. [volume] (Superior, Wis.) 1870-1912, 1885-10-10

Most Popular Brands in This Country
French Patriotism and German Taste.


said: IF American dalrymen could
only realize what a great foreign COM
petition they have to contend with.
they would exert themselves to I'M
prove the quality OF the home prod
uct"
''Then you consider American cheese
inferior to that manufactured on the
continent?' said the reporter.
mo, | can't say that conscientious
ly. But the dairymen of Europe do
excel their brethren in 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 con-
sumption. At all of our great ban
quets the menu is considered incom-
plete unless some one or perhaps sew
eral, of the brands OF French cheese
are included in the list OF dehcacies. "
What particular brands of French
cheese are most popular in this coun-
try?"
Like everything else, taste changes.
lead, but that brand has deteriorated
so much OF late that it has lost favor
with epicures.'
"What peculiar merit has the
Roquefort cheese over other brands
that made it at one time so popu-
lar"
1.-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
agriculturist 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 a strain of mllch
COWS that produced milk OF a very
rich quality. He established a 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 a cheese-maker unless
he had served an apprenticeship at the
business. A Swiss named Graublg,
who had considerable reputation as a
scientist and dairyman, was placed in
charge of the dairy, and he introduced
into the manufacture OF the cheese GER
tain lacteal principals OF a scientific
nature that added greatly to the eX-
cellence of the ROquefOrt brand. After
it had been boxed it was stored IN Inn
mense cellars prepared for its recep-
ton, and subjected to a heating proc
ess that gave it the flavor of age.
The Roquefort cheese became very
popular at the grand state banquets
given by Napoleon Ill, and, of course,
as long as royalty approved OF it the
epicures OF Paris followed suit. Grau-
big died after Napoleon became en-
peror, and it is more than likely that
his secret died with him, for the Rogue
fort cheese after his demise rapidly de
chned in popularity, untlltO-day there
are a dozen other brands that are
considered its superior in France and
on the continent"
what do you conisder the most
popular French cheese at present p"
ITS pretty difficult matter to Judge
among the many excellent brands that
come from that country. But if
demand is a criterion to 90 by, should
say that the FrOmage de Brie is the
most popular. | know that in France
it leads all other brandsin popularity.
Why, in the wine-prOducing territory
OF that country the people subsist al
most wholly on Claret, white bread,
and lie Brie cheese, and In Paris,
among the bOurgeOisie, this simple diet
is also extremely popular"
"Are German Cheeses popular IN
France?"
''At one time they were. But since
the war the French people have al
lowed their prejudice to control their
tastes. They consider it patriotic to
ignore German cheese, as well as every
thing else that belongs to that cOun-
try
s'Of course you import a great deal
of German cheese?" said the reporter.
'sYes. indeed. | can safely say that
Germany sends more cheese to Ameri-
ca that any other country in Europe.
The Germans aregreat lovers Ofcheese,
and quite naturally they are partial
to those brands that come tromfader-
land. There are a great many OF them
in America, and, OF course, 1t takes
considerable to supply them"
"What brand is the most popular
with them ?"
"Ishould say Schweitzer-kase. That
brand is generally kept in all the Ger
man restaurants and saloons, and is
used extensively in making sand
wiches, relishes, etc.
"Are the German cheeses more pop
ular with the American people than
the French cheeses ?"
II am inclined to think not. We
ship more French cheeses to the East
| ern states, where the people are sup
posed to be distinctiveiy American,
that wedo of the German. This is the
only means I have OF judging. But in
our shipments to the West, where the
people are more cosmopolitan, the
German cheeses lead the French.
| There are a great many Germans in
the West, you know"
care any of the popular continental
brands OF cheese successfully initiated
in this country?"
yes. several; the Swiss cheese pro
duced in this country almost equals
the genuine article The chief merit OF
the real Swiss cheese Is derived from
/ the fact that the milk from which It Is
made is richer and better in quality.
/ The country is wild and mountainous,
and the goats are harder than those
OF this country. Still in certain sec
/ tions OF the United States, notably IN
/ Vermont, dairymen manufacture an
excellent imitation OF Swiss cheese
that puzzles connoisseurs to detect
/ the difference. Right here almost at
/ our doors on Staten and Long Islands,
are large dairy farms devoted to the
manufacture Of Swiss cheese
/ THERE is, on the Etowah River,
Georgia, a mound OF siXty-fve feet
height which has a series OF terraces
with graded ways leading to its sum
! NIT Much iurarasr Is attached 10