West Virginia argus. [volume] (Kingwood, W. Va.) 1877-1946, 1889-10-31
MERITS OF CHEESE.

With uniform grade of manufacture,
what influences tend TO produce varia.
tion in the flavor of cheese2 Since | be
came n practical manufacturer, says n
writer in the Prairie Farmer, this point
has become more clear to me than form
erly, hence | will attempt lucid expla-
nation. To begin with, milk is OF the
same nature the world over. That
yielded from the pampas of Argentine,
the bush plains of Australia or the green
moors of England, if subjected alike TO
the cheddar process, will make cheese of
similar texture, although they may differ
in flavor
Flavor is a subtle thing. Primarily we
might say that il has its origin in the
secret recesses OF plant-life, and MS that
plant-life varies, so the 1avoring of milk
produced from il varies also. Taking
this for granted, let MS examine and com
pare imported Swiss cheese, and cheese
made by the Swiss process in America.
They arc both alike in texture. even To
the circular cavities scattered through
the body at irregular intervals Taste
samples of each, however, and note the
radical difference in point Of flavor. The
American cheese leaves certain dry.
tasteless sensation on the paiate. while
the imported is much more pungent and
appetizing. / believe that goats milk
often enters into the composition of the
latter, which may, in measure account
for some Of the diversity But the grass
that grows in the high attitudes Of the
Swiss cantons must necessarily be OF a
different quality from that grazed in the
more humid low-lying regions Of Wis
consin or Ohio. THIS difference Of feed
quality, combined with similar climatic
conditions, and long sea voyage are the
agents that influence flavor.
Now, take our American cbeddor
cheese. You can go into the curing
room of any factory, and with trier
bore sample from every days make out
Of weeks manufacture An expc-
rieuced man is in charge, and he under.
stands how to make an even fine quality
grade Of cheese master OF the art i'm
fact. Take these seven samples 10 the
light and compare them. In hue. i'm
texture, and in mellowness they are the
same, the skill Of the maker being fully
illustrated therein.
Taste OF each sample carefully, retain
ing II on the palate long enough to let
your judgement pass ON the flavor. II
VIII not take a very expert Judge to de
tect several distinct fayors IN such
weeks make Of cheese The cheese hav-
ing been produced at the hands of u
trade expert. no diversity Of flavor due
TO faulty manufacture is present, and the
discrepancy can be laid entirely ri tho
door Of natural milk condition do
not mean condition implying faint. for
then milk is in diseased state. but
mean the normal quality of healthy
cows milk as yielded from day to day.
As nature thus controls flavor, and 10 is
liable TO frequently vary. we can there
fore conclude that exact uniformity i'm
this direction is impossible of y.tainment
The distinctions are so subtle. however.
that they have no bearing Of importance
on the general quality, unless we wecomparc
the productions of different seasons of
the year For example, take hay-madc
cheese Of best quality. II lacks body and
the flavor is fat, compared 10 that made
on June grass, and even more So whcn
placed against the production Of August
and September There is no part of the
season in which climatic and prazinQ
conditions are better adapted to the pro.
duction Of rich, fine favored cheese, than
the last two months mentioned.
Farmers, mechanics and artisans. those
who esteem cheese ne daily article of
diet, and who buy it IN bulk for family
use, select full cream. full-made stock.
for your winter larder. Sweet and mutt,
Of taste when newly cured. il does not
take on that sharp acidity so Characteristic
Of six-months-old mid-ummer.msde
stock. The little variations that nature
makes in flavor can be got along very
well with, n man makes no mistake In
manufacture
When the artificial process is adjusted
20 grade Of perfect uniformity, cheese
viii have reached the high water mark
of excellence in every particular.