Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1890-06-10
.)gSgRET EVENING NEWS
cHEEsEs whence AHA COME.
MUTATIONS IL THIS CUUNTRY.-
POPULAR BRANDS AMONG
EPICTRFS.

1t Is q part Of the religion Of every /
epicure that "a dinner without |
cheese is like n beautiful maiden I
with only one eye" There i hum
bug in cheese everywhere, and not
only are American brands OF foreign
cheese offered for sale g. the real
article ia New York, but the Euro
pean cheesemongeTs are tricky.
An EnglishmSn Of national repu-
tation has sliu: Il DO verify think
that in ISIS 4 StiltOn cheese was
better fellow than he j. in 1889, +" and
the man ought 20 know, for he has
eaten them for almost three-quarters
Of 4 century,
Stiiton j. "A quaint Old village in
the northwestern part Of Hunting
dOnshire, in the west central part Of
England. 1t has never been famous
for anything but cheese, and 10y
rights its fame as 4 cheese centre i
not legitim te.
During the reign Of George III.
and during the coaching days OF
this century, fJrty-twO fast mail
coaches Ias,ed each day over the
Great North ROad,3 which runs
through Stiiion. \ fat, fair dame,
/ by name Miss WOrthiugtOn, was
/ she hostess Of the inn at StiliOn I'M
til 1880, and It was her custom IL
nave on hand a quantity Of the
cheese to sell 10 passengers Cam
fridge "'undeTgrlds, as well -
| country gentlemen passing through
/ 10 the North. would invariably take
/ nome a cheese, and 50 the variety
became known rs Stiiton. Then,
a. now, Il all came from Leicester
shire. although Miss WUrthingtOn
always asserted the contrary.
The SiltCn that comes 10 tiis
country is :iirly good. Ii has been
said that in the old days men put
los milk in their cream and less
water i'm their milk than at present.
hut it Is Only fair 10 admit That the
crusty, brown old port that WIS
taken with il matte il seem better 10
those who ate il long ago. Sulton
j. the most expensive OF the cheese
brought 10 this country, and the
sale for ii IS found altogether in the
Eastern States.
The other English cheese I'M
ported are Cheduar, Royal Arms,
Cheshire anu Double G,Oster, but
the demand for these is small.
Three-quarters OF all the cheese sold
In America is OF Swi-s manufacture,
and the Gruycre, or Emmenthal,
5nd S1rinz lead in popularity, with
SlpsagO a close Thru. swiss cheese
can be shipped the year round, but
il j. affected by exposure TO extreme
heat or cold. IL Is kept test by stOr.
NJ in cold, damp cellars.
From Holland. Edam. G0uda, oil
Pategrassc, G0una Kosher OF
G0wsche kas-, Lcyden or Cominje
Kaas sre Imported. The Dutch
cheese are kept easily and are con
-JqUeu.ly popular.
From Germany comes ROmatOur
| one Of the LimbergeT. Thuringel
kUmmel. OimulZer Hani-kase ant
IIarzcr H8ud-kasc. The SChweizeT
ktse and LimbUfgrT used here ar
almost altogether made ia thi,
country. From France We gel
RlqueflO;. the most lOpula.
Menanta, BriCquebec, Camcnsbert
POnt I'cvegue. BOndOhs de Neuf
chltel, COulOunuiers and last, bU
uy 10 means least, Frontage q,
Brie. Brie j. extensively Initiated
in America, most OF the factories
bs!ug in Ohio, New York ami Mich
igan, and one has three factories il
New York turning out Brie. Tn,
cheese should be soft; in fact, nearly
ut enough 10 be eaten with :
spoon; hut the dealers say that the
find It impossible TO sell in tins
! condition. except 10 Foreigners an,
| Charles D-lmonic0. The American
| imitation Is ia most instances O
about the consistency Of sawLu-
aud utterly lavUTless. II does ~
smell. however, and that Is prob
ably what recommends il. From
| Norway and Sweden, GammelJsi
ijelust ami Myseost are imported
ut they DON'T sell except TO ScaEdi
| ugviauS. In the Italian cheese, Par
mesan, Romano, CacCiO CavallO
Cauestrati, Fromaggio III Stella
iiOrguuz5la and StrachinO I'll Milan
ire 10 be had. Parmesan and Col
sDuZala are most eaten. The Swis
cheese. FrJmage d'Isigny. Fromag
Ie Brie, CamembeTt, Oamburger
kummel ami Mueuster are all tx
tensively imitated.-EJ.