The Marietta journal. [volume] (Marietta, Ga.) 1866-1909, 1895-09-19
FANCY CHEESES.
Some of the Choice Varieties and Ro,
They Are Made.


Among the cheeses with whici
the epicure rounds off his dinner
the chief favorites are the Stilton.
Edam, Camembert, Munster, Rogue
fort, de Brie, Limburger, d'Isigny,
Neufchatel, Schloss and Gorgonzola.
Of these delectable qualities all ex-
/ cept the Roquefort are the produc
ton of the American dairy.
With complacency the diner out
| regards his plate of frontage, fatter-
ing himself that something mex
plicable in the air Or soil of the con-
tinent has surcharged the cheese be-
fore him with peculiar richness.
This, he supposes, was made in
Switzerland from the milk of the
goat, and that ripened into tooth
/ soneness under warm Italian sky.
The truth is that even the Limbur
ger has most likely travelled no fur.
Their to reach his hotel, cottage or
mansion than from the town of Ant
werp in the state of New York.
In this favored region, where the
grass is crisp and rich and fine heads
of Jersey cattle dot the landscape, is
to be found one of the largest cheese
factories in this country.
1t is true the manager has served
an apprenticeship in the factories of
the old world, and the success of
the production here rests upon the
quality of the milk and the method
of its manipulation.
The process by which each varie-
ty is made is essentially the same
as those of every other. The differ
ence consists in the extra amount
of cream incorporated with the milk.
in the amount of time occupied in
the curing and other details, such as
the pressure under which the curd
is placed.
In all cases the milk is more or
less heated, re1fnet is introduced to
coagulate, the curd is carefully cut
into dice, drained of its whey
through linen or cotton cloths, salt
ed, pressed, arranged on shelves.
kept at & given temperature, turned,
rubbed and cured for certain
length of time.
Take, for instance, frontage do
Brie.
After the curd has stood four
hours it is dipped into tin rings.
which are placed on small cane mats,
from which the whey drains until it
has shrunken to fit smaller ring.
In two months of turning and rub
bling the de Brie is fit for the mar
ket. Much in the same manner are
made the d'Isigny and the Camem.
bert. For tho latter cream is added
to the fresh milk to make it richer.
and the process of curing goes on
more slowly.
In the case of the cheeses namedi
the milk is kept at about 80 degrees
In the Munster, Limburger and
some others milk and rennet are
heated in huge copper kettles to IS |
degrees, after which the curd is cut
into cubes and heated to 10 degrees
for one and 125 for the other.
Italian cream cheese, or Philadel-
phia cream, is made from sweet
cream instead of milk. Neufchatel
is made from unheated milk, and
the curd is subjected to little press
ure. 1t is then cut fine by ma
chine, sailed and packed, also by
machinery. But little of the Neuf-
chatel is imported, and that in win.
ter.
Clubhouse cheese, which is sold in
small glass jars, is simply cream
cheese run through q sausage grind
or and suffer, with the addition of
q small quantity of butter. The
profit on this kind of cheese is i'm
mense.
Roquefort cheese it is impossible
to make outside of the place from
which is derived its name. Cheeses
are there cured in q cave having
peculiarly soft, dry air, which gives
them quality that can be obtained
by no other method.
From the whey, buttermilk and
skinned milk of cheese factories is
obtained that sugar of milk so much
used in the manufacture of medici
nal tablets. New York Home Jour
nal.
He Escaped.
Two men were out shooting One
had n license, the other hadn't. A