Savannah courier. (Savannah, Tenn.) 1885-1979, 1892-12-15
cHEssss WITH FOREIGN NAMES
Manufactured, Of Excellent Quality, In the
United states.

Manufactured, Of Excellent Quality, In the
United states.
Simple folk who pride themselves
upon their gastronomic taste are some.
times heard to speak scornfully of
American oheeses, but perhaps, in nine
cases out Of ten, they eat and praise as
an excellent example OF the foreign
product cheese that never crossed the
ocean. Camembert and Brie are the
only soft cheeses that are imported in
considerable quantity, and even they
are manufactured In the United States.
You may buy at this season so.
called Camembert cheese with an
Ella borate foreign label, but ms a mat
ter of fact little, II any, of the imported
article is sold here between May and
October. Camembert usually reaches
the New York market ten. or twelve
days from the factory, and some of it
spoils on the way II the weather be hot
for the season. II comes over in the
swiftcst ships from Havrc, and what is
brought in one ship is pretty we'll con.
sumed before another arrives,
II is confessed that the native Cam
embert and Brie are not so good as the
foreign article, but the cheesemakcr rs
of New York and New Jersey have
come at length to produce admirab BILE
Roquefort and good limitations, If they
may be so called of other famous for
eign cheeses. The French cheese
,lrn 4. I.
characteristic of rural European,
have neglected to adapt their
products to the American market. The
Brie cheese from abroad, for example,
comes in a large disk that puts it be-
yond any but those who consume it in
large quantities, whereas the native
Brie is made in small cakes that may be
purchased for family use The sale Of
Gorgonzola cheese, which is still i'm
ported, If much smaller than it would
otherwise be if made in smaller par
cells. Only two or three English
chceses are now imported in large
quantities, and the so-called English
dairy cheese is native product, Mean
while, enormous quantities of Amer
lean chooses are exported to Great
Britain. Some English cheesemakers
have taken to putting up their products
in jars instead of bladders, in this way
making them more easily preserved.
The German and Swiss chooses are
initiated here, though less successfully
than some others. As to the italian
cheeses, they are made without pro
tence of concealment wher ever there
is considerable Italian quarter
though the limitations are not liked by
the Italians themselves, and chcar
Italian cheeses are imported IN largo
with the Italians, since it is cheap ant
in various ways useful, Limburger i.
initiated here, as is Neufchatel.
According to local tradition, the car
lest maker of foreign cream cheeses il
this region was Frenchman, who's,
first customers were few fashiona biz
restaurants. He produced in small
quantities almost perfect limitations o
French chccscs, and delivered them t.
his customers himself. The manufac
ture of these cheescs has now so ex
tended that many grocers make III
effort to keep stock of foreign cheeses
and probably the larger portion of tn
cheese consumed, even in the Frcncl
tables d'hote, that established the fast,
ion OF cheese eating among all sorts o
New Workers, is of native manufacture
AS yet however, the conservatism o
the commercial world seems to make
necessary to stick to old names and for
eign labels. N. Y. Sun.