Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1892-12-31
AMERICAN SOFT cneesgs.
A Great Future for Them n They Ar
Coed.

the delicious soft cheeses for sale in the
markets Of New York city. They were
30 agreeable TO tho taste that naturally
one wanted to know whether they were
really imported, ~ tho names tackled to
most Of them Indicated.
Inquired about II and found, not at
all to my surprise. that they were made
in America within aradius Of fifty miles
of New York city. IL seemed necessary
20 call thom frontage d'Isigny, Camem-
bert, do Brio and Neufchatel, in order to
give them . send Of, as 1t were, which
was q pity, but they were made here
and wuc In most cases better than the
Imported samples that bore their name.
! waited quietly till could get around
to II, then paid journalistic visit to
two places where these fine specimens OF
American industry are produced.
visited soft cheese factories at Mon
roe and at Chester, N. Y. I am in
debtcd to the kindness Of factorymen in
both places for information which can
not help being valuable to both cheese
eaters and checsemakers elsewhere. A
soft cheese Is one that Is TO DO eaten
comparatively fresh. 1t Is not pressed
dry and hard, but Is simply put into
molds and drained and turned. When
Just right to be eaten tits almost or quite
a. soft as butter. About eight pounds
Of milk are required to make one pound
OF soft cheese.
From the point OF view Of n consumer
should say slsimmilk soft cheese is not
worth the trouble Of making. To be
fit for eating this kind Of cheese must
be mado ut least from whole milk,
while whole cream soft cheese Is good
enough to finish of the dinner Of saint
This brings me to speak Of Star cream
cheese, which Ia n speciality OF one OF the
factories visited. 1t IL n purely Yankee
invention, and-l say 1t with modest
pride-noifher In Switzerland. Germany
or France did l ever taste any cheese 80
good. II anybody Is inclined to dispute
my word merely answer. "Cheesc It,"
The iirin making the Star cream chcase
began the soft cheese business in 1862.
Upon tho walls Us you enter their fac
tory You observe the signs, mo Smok.
ing" "Please Don't Spit on the Floor"
On this basis, and on that OF perfect
cleanliness and care throughout. thoy
began operations. AT first they only
made sixteen TO eighteen quarts of milk
day into soft cheeses. Now they con-
sumo 5000 quarts "a day. Last year
they made $4,000 worth OF their par
ticular products. They are shortly to
start another cheesery in Elgin, Ills.
Their reason for locating it there is ono
that tells whole volume in few
words-they can get richer milk in III.
gin.
The milk they use at Chester IL such
rs the farmers Of Orange, Duchess and
Ulster counties supply to the inhabitants
Of New York for their daily consump-
ton. These farmers arc so hard pressed
by the middlcman and tho freight car
riers that they have utterly sacrificed
quality to quantity in tho milk they
sell. The milk OF the cows that supply
the New York market looked to me thin
and blue, from cheap scrub cows. rs it
mostly In. For this reason the men who
mako tho rich cream cheese take their
new factory TO Illinois. They have had
u constant struggle to get milk rich
enough TO make good soft cheese.
They would pay more for richer milk II
they could get 1t. but they cannot.
The formula used by them In making
Eeufchatel cheese was obtained from
Frenchman. The way tho Star cream
cheese came TO be made is very good
story. The firm had been supplying
soft chceses to well known New York
grocer. Ono duy the grocer sent for tho
cheesemaker and said: 1--WE want soft
cream cheese. to be eaten fresh, that is
richer and better than anything ever
yet made. We have u class Of custom.
ers who will pay for just that kind for
an after dinner cheese. Now can't you
make it,"
Tho cheesemaker was a Yankee from
way back. He set about II, thinking
and experimenting. The result was ex.
nctly what the grocer wanted, and a
triumph OF Am0T.csp skill. You can
spread the cheese upon your bread and
eat it like butter.
l saw it made. Tho farmers bring
the milk to tho factory. The cream Is
separated by the firm themselves. Tn,
cream is carefully strained and heated
toa temperature Of 80 dogs. In the re
ceiving vat. Then it is put into jar
containing ronnet and curdled. the pure
sweet, golden cream, just US 1t IL, ant
the rest don't know and wouldn't tel
II did. But wish. the country over
our creameries and cheese factorie
would turn their attention more 10 tn
making of pnre cream soft cheeses
They could build up u market for It tina
would demand all they could supply
AsI tell you, this kind of cheese can b
eaten on bread and has an exquisit
flavor, better than most butter. Their
Is one point worth particular attention
The whole cream soft cheese will tai,
the place of butter for bread. and II cal
never be counterfeited by the oleomar
garine fends.
The Star cream cheese makers use n
ice, but have their own rcfrigeratin-
machine. These machines will proba
bly, supplant the icehouse in course o
time In butter and cheese factories
The sltimmilk left over from tho cream
cheese is pumped into an iron pipe, con
veyed II distance Of nearly half mil
and fed TO the hogs, of which nearly 30
are kept.
"Then you do use the milk pump
asked.
"For the hogs, yes. II Is good enough
for hogs, we think, but not for people"
This was rather hard oil the hogs. o.