Fort Worth gazette. [volume] (Fort Worth, Tex.) 1891-1898, 1896-02-11

ztte that you want to assist the Farm
or and pairympn. ,-
Now am using my mix for making
cheese, instead OF butter l have q
small lin vat that can make as much
as ten gallons Of milk Into cheese, and
my cheese is made like the Northern
make, and experts say that II Is better
than any We get here shipped TO us.
DO not know enough about Its manu-
facture yet, and want you to look II
up and let us know through you paper
how TO keep II, how to dry II, what way
to keep 1t through the warm weather.
and all you can let US know about
cheese In this climate.
T. W, HoLLINGswoRTH.
The Dairy World has the following
j on making green cheese.
This cheese Is made originally In the
canton Of Glaris, Switzerland, but II has
been popularized as sage cheese or sap
sage, an evident corruption OF the Gor-
man name, both In England and on this
slide Of the ocean, says correspondent
/ of an exchange, Its special feature Ia
the sage green color given to " by ad-
mixture OF dried fragrant and
aromatic harb which grows abundantly
on the Swiss mountains and Is known
as the blue malllot, n close relative of
the white melilot that is Il common
weed In North America, Its botanical
name is Trifolium mililotus cerulea, and
IL belongs to the clover family. In this
country the common garden sage is
used as a substitute. II Is q very pleas
antly Favored cheese and popular for
desert or 10 eat with pastry, Ard here
might be mentioned the curious fact
that the prevalent fashion OF eating
cheese with pastry is based on a sclen-
tito reason, as thusl Pastry IL almost
universally considered TO be an indiges-
tible food, although this may not really
be the case, and as cheese Is oonsid-
cradle aid to the digestion OF other food
II is thus put TO a very good use. And
the popular fashion is seen TO be ono
OF those scientific connections that vail
date popular practices begun and con-
tinued wholly without any knowledge
of the actual reasons for them.
The original cheese, however, goes
through process OF curing to make IL
agreeable 10 the European palates that
I Will hardly ever be popular here, yet
this cheese made under different pro-
cess is not only free from all objection
10 an American taste, but IL 70 treated
as to be really u desirable addition to
our list OF foods, The Swiss process ls
as followsl The ourd Is made OF skim
milk. II is mixed with 2 IL per cent
of the hnely ground leaves of the dried
melilot and I or per cent Of fine salt
II Ii then ground to smooth paste un-
der hard, smooth, round mlllstonc,
Aih WIN NiilH " ptiltANlg illlNEtl-
eous 1t is put into molds OF willow
bark OF a truncated oonieal shape--that
Is, cone cut on the point, and thus
having a at bottom and top. the latter
smaller than the bottom.
After standing IN the molds until they
are firm and able to keep their shape
they are removed 20 the curing house
He,e they are kept moderately dry and
remain for year until they have be-
come rius and unnIllrpd iIR flftbt
slstency and favor and become ht for
market, In the curing II ~ necessary
that the cheese be kept from currents
OF air, otherwise the dryness so caused
VIII crack the crust, and the soft pulpy
inside will exude through the shrinkage
ana at tho same time u IL equally
necessary to prevent the cheese from
driving too much inside lest II should be-
come too hard and brittle. This cheese
"a used us u dessert only.
II IL mostly rnsped fine md sprinkled
over tarts Of other pastry, tbs fullness
OF the flavor OF II preventing II from he
ing eaten as ordinary food. Its high
price, too, is an obstacle TO its large
consumption, as If the oase with other
and ordinary cheese, Its name Ia given
because OF this use, being derived from
two words. schaben, rasp and zlegen,
curd or cheese.
A cheese OF this same class Is made
in England In the county OF Glouces-
ter. whence Il has been introduced In
10 New England. This Is the sage
cheese and quite q different thing from
the moro ordorlf0r0us SWISS article,
II IL made In this way The average
weight Of a cheers Is 10 TO ~ pounds,
and for such Il size there are taken two
full handfuls Of green sage, ono-fourih
Ms much green parsley and the same OF
leaves OF marigold. These are bruised
and stepped for a night IN sweet milk
t,sn.a 81 4. my. L.
nolored milk IL then mixed with one
third Of the whole milk which liz used
as taken from the COW, but well strain
ed of course. The two milks are curdl-
ed separately In the usual manner, and
the cnrds nrc kept separate until mix
formed to suit the fcrcy Of the maker.
Some mix them evenly together, maxi
ing n smooth and even green cheese.
Others mix tho curd In iumps OF irregu-
lar shape trusting TO chance TO produce
curious designs of the oolored eurd
marble the cheese. and the most skill
full make pictorial designs In the cheese
which show whom n Is cut,
In putting tho eurd into the molds
the colored parts are FIRST laid In, re-
serving the desired shares, The white
curd is then carefully erumbed in
among the colorsd pieces until, the
mold being full, the curd is pressed Il
form the chnese. The rest Of the pro-
cess Is precisely the same MS for tho
curding OF other small ehecees-t that H.
they are kent few mouths until ripe
and in The meantime are sailed nt FIRST
twice day, when they are turned
/ When tho crust IN Arm, the cheeses are
CREASED with butter and Kept IN some
what damp place to avoid too much
drying,
Another sage ohesae II made In this
same locality, usually for private con.
sumption, but many Of them nrs sold
IN the London markets and the fine
procery ghnTs HTd cnNf'af'
Juice Of young sage and spinach leaves
is expressed IN mortar. The milk
warm as II IL taken from the cows,
Is eolored by this juice 70 the desired
shade. after which the rennet Is added
and the eurd IL made, II " cut and
Ire whey separeted, then put into the
moids and submitted 20 Haaniie pressure
for SIX or seven hours, me cheese v
then taken from The mold ana saltnd
hy rubbing with fine salt twice day
for three or four days and Hfterward
turned twice a day for FIVE or SIX
weeks. II n then NJ for use. This is
n very delloately favored nheeFe. and
when made from rich milk u a most
desirable addition 20 the table, u "
mnde In n small OblOng shape half pG
thick as Ii ID broad and twice os long.
% that one IL eaten ~ each meal n
IL very popular among the oid-fashioned
New England housnkeepers, Ms v ~ IN
.t,F' .fs,.,ha.,, oaptral p0rt OF old En-