Evening star. [volume] (Washington, D.C.) 1854-1972, 1892-10-26

Manufactured, Of Excellent Quality, in the
United States.

Manufactured, Of Excellent Quality, in the
United States.
From the New York Sun.
Simple folk who pride themselves upon their
gastronomic taste sometimes heard to
speak scornfully Of American cheeses, but pers
haps in nine cases out Of ten they eat and
praise ss an excellent example Of the foreign
product cheese that never crossed the ocean.
Camembert and Brie are the only soft chooses
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 elaborate foreign
label, but rs matter of fact little, II any, O;
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 If the
weather be hot for the season. 1t comes over
in the swiftest ships from Havre. and what Is
brought in one ship 10 pretty well consumed
before another arrives.
1t is confessed that the native Camsmbert
and Brie are not so good as the foreign article,
but the cheesemakers Of New York and New
Jersey have come at length TO produce adn1ira-
BILE Roquefort and good limitations, If they may
be so called, Of many other famous foreign
cheeses. The French cheesemakers, with the
conservatism Characteristic OF rural Europeans
have neglected to adapt their products TO the
American market. The Brie cheese from
abroad, for example, comes in large disk that
puts 1t beyond any but those who consume IL 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 imported, is much smaller than it
would otherwise be II made in smaller parcels
Only two or three English cheeses nre now i'm
ported in large quantities, and the so-called
English dairy cheese is a native product Mean
while, enormous quantities Of American cheeses
are exported to Great Britain. Some English
cheesemakers have taken to putting up their
products ia jars instead Of bladders, in this
way making them more easily preserved.
The German and Swiss eheeses are initiated
here, though less successfully than some others
As to the Italian cheeses they are made with
out pretense Of concealment wherever there is
a considerable italian quarter, though the imi-
tations are not liked by the Italians themselves,
and cheap italian cheeses are imported in large
quantities. Parmesan 10 favorite with the
Italians, since II is cheap and in various WAYS
useful Limburgst il initiated here, a. h Neuf-
chatel.
According to local tradition, the earliest
maker Of foreign cream eheeses in this region
was Frenchman, whose first customers were
few fashionable restaurants. He produced, in
small quantities., almost perfect limitations Of
French checses, and delivered them to hts Gus
TONERS himself. The manufacture of these
cheeses has now 90 extended that many grocers
make no effort 70 Keep . stock Of foreign
cheeses, and probably the larger portion of the
cheese consumed, even in the French tables
d'hote, that established the fashion of cheese
eating among all sorts Of New Workers., IL Of
native manufacture. Al yet, however, the con-
servatism Of the commercial world seems to
make II necessaryto stioa to old names and for
eign labels.