The Lebanon express. (Lebanon, Linn County, Or.) 1887-1898, 1890-04-18
$500 PER YEAR IN ADVANCE.
SOMETHING ABOUT CHEESE.
Conclusions That Were Reached at n Re-
cent Impressive Tasting Match.


One OF the gustatory surprises which
awaits the daring epicure is Limburger
cheese. says the New York Herald. Not
the rank. ill-smeliing imported cheese
known by that name, but q very fine
quality, which the writer discovered Ia
made in the northern part of this state
and also In Ohio.
At a recent cheese-tasting this cheese
was served and compared with mum
Der of other fancy cheeses. 1t was
pronounced decidedly excellent. This
decision is surprising, from the fact
that two of the party were well-knowu
German astronomers. They found il
difficult TO believe that our American
cheese-nakers were so far advanced as
to be able to make a better and more
palatable Limburger than the imported
article. Another discovery was made.
This was that beer was the only bever-
age TO drink with Limburger. This
decision was rendered after sampline
the cheese with Rhine wine. claref, and
champagne.
One of the strange cheescs introduced
was called frontage RaHine. Il halls
from Canada, and the sooner it re
crosses the border the better. It would
make the loudest aromatic cheese on
earth green with envy. Oh, what 9
compoundi One of the gentlemen who
was present said to the waiter:
For goodness sake. take it away
and give the Limburger chance"
After several experiments the com.
mittee decided that either Rhine wine,
Moselle. or-on a pineh-Burgundy
might be drunk with Swiss cheese.
The general impression is that beer il
the proper drink with this cheese.
Another discovery made was that
champagne tasted most appropriate
with Roquefort and Camembert cheeses.
A so-called American Camemberi
cheese was tried, but it was simply q
cream cheese made in the shape of the
genuine article. We have not as vel
made Camembert cheese. although
Americans succeed in initiating nearly
all the other imported cheeses.
The genuine Camembert was voted
the prince of eheeses. 1t resemblee
liquid velvet. it was so soft. This par
ticular cheese came from Normandy
where the Gamembert is made in all IL
unsurpassed excellence
The method of manufacture is a sim
pie process provided the milk used ii
rich and contains large proportion o
caseine. otherwise the cheese will b,
/ hard and tasteless.
After the testing of the cows milk j
/ is warmed in a water bath until j
reaches about 90 degrees Fahrenheit
I the rennet is then added aud gently bu
/ thoroughly mixed with milk. It is al
lowed to stand nearly an hour until tn
curd is quite soft and smooth. then it j
/ transferred to the molds. The prepa
/ ration of the curd is a matter of the ut
most Importance.
When the curd is sufficiently DRY tn
molds are placed in a drainfug-room
Air is admitted through numerou
small windows, which are opened o
closed from time to time. according (,
the direction of the wind or the chang
of temperature. In winter this room
is heated to the proper temperature.
When the eheeses are dry enoug
they are removed to the ripening-room
or cave. where they receive still create
attention. The fermentation. whic
perfects the cheese, must progres
regularly TO insure success.
The cheese expert of the party in
formed us that the delicious Roquefor
f cheese was made of sleeps milk. Th
average diner believed it was made @
goats milk.
The green. fungoid growth in Rogue
fort. aud for that matter in Gorgonzola
is formed by first mixing flour an
vinegar together and allowing ii to bs
come moldy, then adding . sprinklin
of the mold to the curd