Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1890-07-10
SOMETHING ABOUT CHEESE.
Conclusions That Were Reached at Re
cont impressive Tasting Match.

One of the gustatory surprises which
await, the daring epicure is Limburger
rba.,r. say, the New York HefGd Not
n, rank nl-smelling imported cheese
known by that name. but very fine
ouality. which the writer discovered is
made In the northern part of this state
and also in Ohio.
Alta recent cheese-tasting this cheese
MA, served and compared with num-
her OF other fancy chceseS. 1t was
propouaced decidedly excellent This
decision is surprising, from the fact
fiat two of the party were well-known
German astronomers. They found it
difficult TO believe that our American
cbpe,p-makprs were so far advanced as
TO be- able to make a better and more
paIa,abc Limburger than the imported
article Another discovery was made
Thi, was that beer was the only beyer-
aye 10 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 1t halls
from Canada, and the sooner it re-
crosses the border the better. 1t would
make the loudest aromatic cheese on
earth green with envy. Oh, what u
compound. One Of the gentlemen who
wa, present said to the waiter:
For goodness sake, take it away
and give the Limburger chance"
After several experiments the COM
milee decided that either Rhine wine,
Mo,cie 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
wI,bRoquctort and Camembert cheeses.
A >o-callcd American Camembert
cheese WAS ried, but it was simply a
cream cheese made in the shape Of the
genuine article We have not as yet
ml.ica Camcmbert cheese, although
Americans succeed in initiating nearly
al. the other imported cheeses.
The genuine Camembert was voted
The prince of cheeses. 1t reSembled
liquid velvet, it was so soft This par
ueuIar cheese came from Normandy,
where the Camembert is made in all its
Unsurpassed excellence.
The method of manufacture is sim
pie process provided the milk used is
reh and contains large proportion of
caseiuc otherwise the cheese will be
hard and tasteless.
After the testing of the cows milk it
warmed in water bath until it
reaches about so degrees Fahrenheit,
the renuet is then added and gently but
thoroughly mixed with milk. 1t is al
lowed TO stand nearly an hour until the
eIrd is quite soft and smooth. then it is
transferred to the molds The prepa-
ralon of the curd is matter of the ut
most Importance.
When the curd is sufficiently dry the
iao'1s are placed in draining-room.
Ar is admitted through numerous
sIai' windows, which are opened or
,Nsed from time to time, according to
.-e direction OF the wind or the change
h VI mperature. In winter this room
Il heated 10 the proper temperature.
NA1a the cheeses are dry enough
..eE are removed to the ripening-room,
yA'e"here they receive still greater
attention The fermentation, which
psIea,, the cheese, must progress
quarry 70 insure success.
l4e cheese expert Of the party in.
."''a NJ that the delicious Roquefort
"a, made Of Sleeps milk. The
..'-e liner believed ii was made Of
s.lts milk.
l'e green tuugoid growth in Rogue
-..o Tor that matter in Gorgonzola,
'-.-l.a by first mixing flour and
--i ,'-atber and allowing it to be-
o.- s. then adding Il sprinkling
" ''e mold to the curd