Weekly expositor. (Brockway Centre, Mich.) 1882-1894, 1890-05-16
SOMETHING ABOUT CHEESE.
Conesasions That Were ftesched Mt n Ro-
c,at Impressive TastfARcMateh.

One Of the gustatory surprises which
awaits the daring epicure is Limburger
cheese, says the New York Herald. Not
the rank. ill-smelling imported cheese
known by that name, but a very fine
quality, which che writer discovered is
made in the northern part of this state
and also in Ohio.
At recent checsc-tasting this cheese
was served and compared with n num-
Der of other fancy cheeses. 1t was
pronounced decidedly excellent. This
decision is surprising, from the fact
that two of the party were well-known
German astronomers. They found it
difficult TO believe that our American
cheese-makers 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 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 Rafine- 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 n
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 that 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, but it was simply
cream cheese made in the shape of the
genuine article. We have not as yet
made Camembert cheese, although
Americans succeed in initiating nearly
all the other imported cheeses.
The genuine Camembert was voted
the prince of cheeses. 1t rescmbled
liquid velvet, it was so soft. This par
ticular 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
rich and contains large proportion of
caseine, otherwise the cheese will be
hard and tasteless.
After the testing of the cows milk it
is warmed in q water bath until it
reaches about so degrees Fahrenheit,
the rennet is then added and gently but
thoroughly mixed with milk. 1t is al
lowed to stand nearly an hour until the
curd is quite soft and smooth. then it is
transferred to the molds. The prepa-
ration of the curd is 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 time 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 cheeses are dry enough
they are removed to the ripening-ro
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 us that the delicious Roquefort
cheese was made of Sleeps milk. The
average diner believed it was made of
goats milk.
The green. fungoid growth in Roque-
fort. and for that matter in Gorgonzola.
is formed by first mixing flour and
vinegar together and allowing it to be-
come moldy, then adding sprinkling
of the mold to the curd.