Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1891-01-15
BUTTER AND CHEESE.
HOW CHEESE CAN BEST BE PUT
ON THE HOME MARKET.

Must Always re Borne In Mind That
the Majority Of American Consumers
Want Mild cheese-They VIII Have
the Best or None.
According to New York grocer the
demand for cheese is probably affected
by the quality almost more than any
other article of food. In this country it
is as yet comparative luxury, although
in Europe it is as much staple as meat,
consequently the majority of our people
call for cheese only as the palate is
pleased. The average American will
eat ten pounds of choice cheese. where
he would not eat one pound of poor
cheese. From these facts it is evident
that if the retailer would build up a
good trade in cheese he must have the
very best the market affords. 1t is very
poor economy and detrimental to his
trade TO buy it when off in quality be-
cause it is one, two or three cents per
pound cheaper.
Owing to the improvement in the
standard Of cheese made in this coun
try, our demand has increased very
largely, as is shown by the fact that only
few years since only about 10 per cent
of our product was consumed at home.
while 90 per cent. was exported. Then
very few but "sl1ins" were made west
of New York. while now skim cheese
is an exception even in the west; and
conditions are reversed. as we export
only about 10 per cent. Of our product
and consume at home 80 per cent, and
this in the immense increase of produc-
ton, Wisconsin alone producing from
her 100000 cows 10000, 900 pounds of
cheese annually. and this is compare
lively new industry in that state.
Much cheese is lost or damaged by not
being properly taken care Of. In sum
mer it should be kept in the coolest place
possible, and so covered that flies cannot
get at it; tight cheese safe or refrig-
orator is best. No grocer should be
without one or the other. for if covered
with the box only or cloth the fly is
almost sure to get in. Once cut and ex-
posed the little skipper fly lays its eggs;
they soon hatch and you have skipper
cheese. The average American is pref
udiced against eating shippers with his
cheese and crackers.
Many people have mistaken idea
about swollen cheese. thinning that, as
in a can Of fruit. fermentation and de-
have set in and it ID spoiled |
They could not be more mistaken; a
cheese being swollen does not indicate
that it is damaged in the least. The |
chemical action taking place in proc
ess of curing generates gas; if sub |
jected TO a high temperature it forms
faster than it can escape through the |
natural pores, thus causing it to swell,
and if cut the escaping gas often gives
an unpleasant odor But if allowed to
stand it will pass OH, and in a few hours
not a trace of it is TO DO detected.
We have been in factory curing rooms
On warm days when half The cheeses on
the shelves were swollen, but the fac
rorymen did not for o moment consider
them damaged. but turned them daily,
and if badly swollen ran "a needle into
them. thus giving the gas a chance TO
escape, and they got back into shape as
soon us cooled of.
We must cater to the demands Of con
jurners. the majority Of whom want
mild cheese. while it is a positive fact
hat if well cured. sharp or tasty it is
much more healthy and more easily Ill
sested; in fact. if very old 1t is an aid to
digestion, and Is Uften recommended to
he dyspeptic TO be taken after full
neal-W estern Stockman