Spirit of the age. [volume] (Woodstock, Vt.) 1845-1913, 1895-09-14
FANCY CHEESES.
Some Of tho Choice Varieties and How
They Arc Made.

the chief favoritos are the Stilton,
Edam, Camembert Munster, Rogue
fort, do Brie, Limburger, d'Isigny,
Neufchatel, Schloss and Gorgonzola.
Of these delectAble qualities all OK
oept tho Roquefort are tho produc-
ton of tho American dairy.
With oomplacency the diner out
regards his plate of frontage, flatter-
ing himself that something mex
pli,able in the air or soil of tho 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
someness under warm Italian sky
The truth is that even the Limbur.
ger has most likely travelled no fur
ther 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 tho
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 tho method
of it's manipulation.
The process by which each varie.
ty is made is essentially the SAND
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 OF
less heated, rennet is introduced tc
coagulate, the curd is carefully Gu,
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 q certain
length of time.
Take, for instance, frontage dc
Brie.
After the curd has stood foul
hours it is dipped into tin rings
which arc placed on small cane mats
from which the whey drains until i
has shrunkon to fit a smaller ring
In two months of turning and rub
bling tho dc Brie is fit for the mar
ket. Much in tho same manner arr
made the d'Isigny and the Camem
bert. For tho latter cream is added
to tho fresh milk to make it richer
and the process of curing goes OF
more slowly.
In tho case of the cheeses named
the milk is kept at about 80 degrees
In the Munster, Limburger an'
some others milk and rennet arr
heated in huge copper kettles to 81
degrees, after which the curd is Gu
into cubes and heated to 10 degree
for one and 1875 for the other.
Italian cream cheese, or Philadel
phia cream, is made from swee
cream instead Of milk. Neufchate
is made from unheated milk, anC
the curd is subjected to little press
ure. 1t is then cut fine by a ma
chine, sailed and packed, also b.
machinery. But little of the Neuf
chatel is imported, and that in win
ter.
Clubhouse cheese, which is sold il
small glass jars, is simply cream
cheese run through a sausage grind
or and suffer, with the addition o
small quantity of butter. Tn
profit on this kind OF cheese is i'm
mense.
Roquefort cheese it is impossibl
to make outside of the place frou
which is derived its name. Cheese
arc there curod in cave having
peculiarly soft, dry air, which give
them quality that can be obtaine'
by no other method,
From tho whey, buttermilk an,
skinned milk of cheese factories j
obtained that sugar of milk so mucl
used in tho manufacture of medici
nal tablets. New York Home jour
nal.