The diamond drill. (Crystal Falls, Iron County, Mich.) 1887-1996, 1890-05-17


One Of the guslatory surprises which
awaits the daring epicure Il Limburger
cheese. says the New York Herald. Not
the rank. ilI-smelling imported cheese
known by that name. bat a very fine
quality. which the writer discovered Is
made In the northern part OF this state
and also In Ohio.
AT recent cheese-tasting this cheese
was served and compared with num-
Der of other fancy cheeses. Ii was
pronounced decidedly excellent. This
decision Is surprising. from the fact
that two OF the party were well-known
German astronomers. They found II
difficult 10 believe that our American
cheese-makers were 80 far advanced as
to be able TO make better and moro
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 sampling
the cheese with Rhine wine. claret. and
champagne.
One OF the strange cheeses introduced
was called frontage Rafiine. Ii halls
from Canada. and the sooner IL re.
crosses the border the better. 1t would
make the loudest aromatic cheese on
earth green with envy. Oh, what
compound One Of the gentlemen who
was present said to the waiter:
For goodness sake. take IL away
and give the Limburger chance
After several experiments the COM
mittee decided thar either Rhine wine.
Moselle. or-on a pinch Burgundy
might be drunk with Swiss cheese.
The general impression Is that beer is
the proper drink with this cheese.
Another discovery made was that
champagne tasted most appropriate
with Roquefort and Camembert cheeses.
A so-called American Camembert
cheese was tried. hut II was simply a
cream cheese made in the shape of the
genuine article. We have not as yet
made Camembert cheese. although
Americans succeed in initiating nearly
NIL the other imported cheeses.
The genuine Camembert was voted
the prince OF cheeses. Ii resembled
liquid velvet. IL was SO soft. This par
ticular cheese came from Normandy.
where the Camembclt IL made in all its
unsurpassed excellence.
The method Of manufacture IL sim
pie process. provided the milk used Is
rich and contains "A large proportion of
caseine, otherwise the cheese will be
hard and tastelcss.
After the testing of the cows milk IL
Is warmed in water bath until il
reaches about 90 degrees Fahrenheit,
the rennet is then added and gently but
thoroughly mixed with milk. II Is al
lowed To stand nearly an hour until the
curd Is quite soft and smooth. then IL Is
transferred TO the molds. The prepa-
ration of the curd is a matter of the ut
most Importance.
When the curd is sufficiently dry the
molds are placed in a draining-room.
Air is admitted through numerous
small windows, which are opened or
closed from timc to time according to
the direction of the wind or the change
of temperature. In winter this room
is heated to the proper temperature.
When the chceses are dry enough
they are removed to the ripening-room,
or cave, where they receive still greater
attention. The fermentation. which
perfects the cheese. must progress
regularly TO insure success.
The cheese expert of the party In
formed Ms that the delicious Roquefort
cheese was made Of sleeps milk. The
average diner believed il was made of
goats milk.
The green. fungoid growth in Roque-
fort. and for that matter In Gorgonzola.
l. formed by first mixing flour and
vinegar together and allowing il 10 be-
come moldy. then adding sprinkling
vi Ihe mold to the curd.