Savannah courier. (Savannah, Tenn.) 1885-1979, 1886-11-18
HONEST CHEESE.
Circums tances Which Prevent 1t from
Becoming "a Common Article of Food

toned 10 point Win prlue 10 Amer
lean cheese, especially that made in
large factories. The European demand
for it was large, and increasing every
year. The consumption of cheese was
extending in all parts of the country.
Many were advocating cheese as sub
stitute for meat during the warmer
portions of the year. 1t was claimed
that cheese was cheaper than fresh
meat that was bought of butchers at
retail; that it contained no waste, as
beef does; that it did not require to be
cooked before it was brought to the
table, and that it was as nutritious and
more palatable than most kinds Of
meat. Cheese was recommended IN
stead of fresh meat for people who
practiced light housekeeping. Farm
ers who were not able to supply their
table with fresh meat during the sum-
mer were advised to purchase cheese
in boxes of factory men or wholesale
grocers They were assured that it
was an economical as well as a most
excellent article of food. The late Ho-
ratio Seymour advocated the adoption
of cheese ration in the army and navy.
Several urged the propriety of teach
ing the Indians to eat cheese instead of
so much meat, and advocated adding
cheese to the list of provisions fur
nished those kept on reservations.
Just as American cheese made in
large factories had secured a deserved
reputation and was having an extern
sive sale at home and abroad, COM
plants were heard about its quality.
Consumers declared that ii, was def
cient in richness and flavor. 1t soon
became known that much of it was
made OF skinned or separated milk.
The cream obtained by skimming the
milk that had been placed in large YES
sells in tanks supplied with spring
water, or had been separated by the
use of machine, was made into gilt
edged" butter, while the milk, en-
tircly innocent of cream, was manu-
featured into an article of ordinarily
branded "full-cream cheese" People
who were imposed upon in this way
were very cautious about buying
cheese in the future. AT the end of a
few months there was no market for
cheese made of skinned or separated
milk, though it might be offered under
an attractive name. So much skinned
milk cheese was at length put on the
market that quantities of it sold for
less than the cost of making and ship
ping it. Many manufacturers then re-
sorted to substituting oleomargarine
oil, purified lard, neutral fats and vari-
GUS other animal and vegetable prod
ucts for cream, in order to secure rich
ness for their cheese. A very large
proportion of the cheese found in any
market in this country is made of sep
arated milk and fats not found in
cream.
Cheese made of these materials is
probably wholesome, but it does not
have the fine flavor of cheese that is
made of entire milk, neither does il
present as good an appearance. The
objections urged against imitation but
ter are equally strong against imitation
cheese. The prejudice against the
first extends to the last, and is quite as
general. If people give the price de-
manded for 'full cream" cheese they
expect to get what they pay for. Many
of the prejudices in relation to articles
of food are unreasonable, but as they
are often inherited, and ordinarily Of
very long standing, it is difficult, if moi
impossible, to remove them. The de.
mand for cheese for home consump.
ton has greatly declined since people
became suspicious about its compost
ton. They know that superior arti-
Gle of both butter and cheese can not
be made from the same batch of milk.
They have reason to believe that most
of the creamery butter is true to name,
ard they accordingly think cheese
manufactured in the same establish.
ment is compound of skimmed-mik,
curd and fats not found in cream. They
like the new processes for making and
curing cheese, but they are opposed to
the new ingredients employed in
eheese-making,
The retail price of cheese in all on,
large towns tends to greatly reduce
sales. Though the best domestic
cheese is quoted at wholesale in this
city at from eight to nine cents pei
pound, the retail prices are about
double these. People naturally object
to paying retailers profit of one hun
dred per cent. on what should be q
common article of food. Retail gro.
GERS say, probably with good reason,
that cheese is not common article OF
food. They state that it is an article
ofluxury, on which retailers are expect.
ed to make large profit They de-
clare that the purchasers of cheese are
few, and that they buy sparingly.
They complain of the waste of cheese
on account of its surface becop ing dry
after it is cut. The loss on account OF
the cut surface, which presents an I'M
favorable appearance, is largest when
sales are slow. The retail trade in
cheese appears to be unsatisfactory to
both dealers and customers. The re.
tail price of cheese is too high to ad.
nit of its being a common article Of
food. What is bought is chiefly desired
as a condiment But, as most of the
domestic cheese is lacking in richness
and flavor, it is not as desirable for 8
condiment as many articles that can
be obtained at lower price.
Like several other articles, cheese
changes hands many times before il
passes from the manufactures to the
consumer. When factories were frs
started. many farmers and mechanic:
bought cheese for their families at tn,
places where they were made. We hear
nothing of this trade now. Nearly al
the cheese manufactured for many
years have been of too large size to b,
cut and used By an ordinary family t.