New-York tribune., 1889-12-25
CHEEsEs AND WHENCE THEY COME.
INVITATIONS IN THIS COUNTRY - POPULAR
BRANDS AMONG EPICUREs

INVITATIONS IN THIS COUNTRY - POPULAR
BRANDS AMONG EP1cUREs
II is part Of the religion Of every epcure that d
dinner without cheese is like beautiful maloeh WIN
only one eye There is humbug in cheese every
where and not only American brands OF iolesu
cheese offered for sale as the real article in New YORK.
but the European checsemongers are tricky.
An EnClishman of National reputation has said "
do verify think that in 1928 stilton cheese was a
better fellow than he is in 1882 ana the man oush'
10 know, for he has eaten them for almost 'hree-
quarters Of a century. -.
stilton is a quaint old village in the northwestern
nort of Unntn gdonshre In the west central part OF
England IL has never been famous for anything Dut
cheese and by rights its fame as cheese centre Is hoU
legitimate. 49,.
During the reign of George H. and during the
coaching days of this century, forty-two iast man
coaches passed each day the Great North Road
which runs through stilton. fat fair oame' ps
name Miss worhngton, the hostess Of the Inn at
stiltOn until 1880 and it was her custom TO nave OF
hand a auantty Of the cheese TO sell to passengers
Cambridge "undergrads," as well as country Gehue
men passing through 70 the North woaIu l''aii1"'S
take home cheese, and so the variety became Kho"H
as Stlton. Then now, 1t all came from Leicester
SHIRE although Miss WorthnGton always asserted Ic
contrary. -
The stilton that comes to this country is fairly
mt less milk i'm their cream and less water in their
milk than at present but it is only fair to admit that
the crusty brown old port that was taken Win IL
made il seem better to those who ate 1t long ago
stilton is the most expensive of tic cheese brought 10
t counry and the sale for ii is found altogether IN
the Eastern States.
The other English cheescs imported are Cheddar'
Roval Arms Cheshire and DOuble-Gloster, but thc
demand for these is small. ThrecquarterS OF all te
cheese sold in America is Of Swiss manufacture anu
the Gruyere or Emmenthal, and Sbrnz lead Ill
popularity, with SapsagO close third SWISS chcese
can be shipped the year round, but 1t Is aiecteu DS
exposure 70 extreme heat cold II Is Kept DesI oS
storing in cold, damp cellars
From Holland Edam, GOuda or Pategrasse, Gouda-
Kosher or GOwsche-Kass, Lcyden or Comnlc-haas are
imported The Dutch cheeses are kept easily ana
are consequently popular A., ~,
From Germany comes RomatOur, some OF the LIN,
burger, Thurngcr kummcl OlmutLcr IidhuhdSc anu
Harzcr Iiandaase The sch"elzeI-h has5 auu I'm nm
burger used here are almost altogether MADE III tIs
country. From France we get koqueiort' te Ilos. t
popular Menanta. BrcQuebec tamemDer' ROM
L'eveque IOndous dc Neuichatel, COHiouhlleIs
and last pre g@' Erie no IS S Extensively Initiated
in America. most of the factories beng ID ONO, 80
York and Michigan. and one firm has three iacgIles
in New York turning ont brIe Inc clecsc shoIiu Oo
soft in fact nearly soft enough 10 be eaten WIZ, d
spoon but the dealers say that they find 1t inpossbe
70 sell 1t IN tat eOhSoh e,{rSp imitation is in
most Instances of about the CONSISTENCY Oh ~ saMunS'
and utterly 1iavoress II docs hot siheii. ho%"SnV, %
md that is probably what recommends IL, TIo'u
Norway and sweden. GammcO>t G1cdOSt ana MNscOSV
imported but they don't sell cNcePs ,s among
STELLA, Gorgonzola and sraclnno dt Nlaho are 10 DC
rad. Parmesan and GOrSonZola are most eaten
The swiss chcCscs FTOmGpc dlSgny FrOmagc de lirlc
Camembert hamburger, Kumnel and Muenster arc an
extensively initiated.