National Republican., 1886-12-25
MAKING ronrlnN cnrnsEs.
Growth Of n New Industry y-Amerlcan
Diaries Using Foreign Processes.


A statement appeared In print the other
day that nine-tenths Of the cheeses, such as
Noufchsttl, Camembert, Brie, or Linn
burger, Munster, or Swiss, were now made
in this country. The article was shown 30
somc OF the prominent grocery dealers,
including +. b. Thurber, Of Thurbcr, Why
lard d Co. Some Of them were inclined 10
discredlt II. Said Mr.. Thurber:
"TEere Is some truth in the statement,
but far more eXaggeration. In short, IL
ought to be reversed, and say that nine
times out Of ten when you order Cnnem-
bert, Munster, or any Of the fancy cheeses,
you will get the imported article. Linn
burger Is probably an exception TO this
rule, as IL Is comparatively perishable
In its nature but so little Of this Is used that
IL is hardly worth mentioning. The Brio
and Camembert cheeses have never beou to
my knowledge successfully initiated
In this country. The SO called Neuf.
cbatel is made, but this is also a perlshable
cheese ard there is not q great deal OF II
consumed. As for tho Guyere or Swiss
cheese, which is the most largely imported,
there has been a good deal OF IL made
here, and that successfully, but In what
proportion to the amount imported 1t is
difficult 10 say. To sum up, should say
that not one.tenth OF the fancy cheeses are
made here. This story is something like
the one started o few years ago about Inn
ported chamI agnes being made from New
Jersey cider"
"Wen, have there not been some excel
lent limitations Of French wines manufac.
tured hercW
"l have never seen any that think would
deceive repor.er,n was the smiling reply.
las q matter OF fact he added, wine maxi
ing aud the production of fancy checses OF
all kinds are rapidly growing Industries,
but as yet not q fifth OF that used Is male
hefe.n
The cheese men did not quite agree with
the grocery dealers. ROgthli,berger &
Gel Der, Of Chambers street, say that the
fancy cheese business in this country has
been developing in a more remarkable
way within the last two years than
many people are aware OF. A large number
Of new factories have been erected recently,
and one of these, that OF John Bloomers, IN
Chcuanco county, is turning out over l00,-
0O0 pounds year. Mr.. BlOomers has OBJ
tanned the processes of manufacture used
abroad, and Is able now to compete with
the foreign makers In variety Of fancy
brands. Several other large factories have
also heen built In Ohio and other states.
said one Of the firm:
"Most Of the italian fancy cheese, the
English, Swiss, and such Freuch kinds, for
instance, as' Rocquefort, which Is made OF
sleeps and goats milk, are still imported,
Int the majority of others mentioned,
should say, are made here. 1t is fact that
one is more likely to get imported German
Cbetscs in South Fifth avenue restaurants
than in some of tue high-prlced ones along
Broadway. The cooks OF the German yes.
sels coming here are in the habit of bringing
these first named places small supplies
wIepavar thny Nnn 1n pnnypniputly.D
Free traders are In the habit Of decrylng
the tariff on the necessaries OF life. Yet
1t is the tariff Of cents pound on cheese
that has built up this new industry here and
made II possible for American epicures tC
be no longer entirely dependent upon the
diaries Of the old world for their toothsomC
Neufchatel or Camembert.