Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1897-11-18

SOFT yellow pasta which melta in the
mouth. 1t is tillsd with cavities about
the size of a pea, or larger, one or two
IN each square inch Of cheese,
In point OF consumption Roquefort
cheese would seem to DO the next most
popular OF the imported cheeses. The
total manufacture of this cheese in 1850
was |, 400, 600 kilos, while 10 1890 Il, G10,
600 kilOH wore made. Many efforts have
been made in this country to make an
imitation or successful substitute for
this favorite French cheese, but thBy
have mot with small degree Of sue
cess. None OF these American products
we're OF a sort which could not be easily
distinguished from the genuine, and.
according TO cheese experts, the Ameri.
can manufacturers have nearly aban-
doned hope of being able ever to make
a cheese which will take the place Of
the genuine Roquetort
Roquefort cheese is made OF n mix.
ture OF goat and sheep milk. The repu-
tation OF this cheese extends back into
dim antiquity, and rliny mentions it
in his writings. 1t is made chiefly
from tho milk Of Lar2ad goats and
sheep, and in the Records in France it
is stated that in tho ysar 1866 $50, 900
sheep aud goats out of flock uf 400 UC0
gave enough milk for the making of
Z, loo, COO pounds OF cheese.
In tho manufacture of Rogueiort
cheese the sheep and goats are milked
IN the evening after their return from
the pastures anil after thoy have been
allowed to rest for an hour or an. The
evening'a milk is heated almost 10 tno
boiling point and then eel aside. In
tho morning it is skinned. heated to
95 degrees and mixed with rho Eiorn.
ins's milk for Coagulation. Thu curd
is well kneaded with the hands and
pressed in layers into muuldy with per
foratod bottoms. A thip layer of
mouldy broad is nui hetwegh each layOr
OF curd. The object OF thJ is to hasten
the "ripering'' OF tho ehoeso hy sup.
plying the germs of the green mould
peculiar to cheese. Theib used for
this purpose Is made before the pro.
ccding Christmas OF about equal pnrts
OF summer and winter barley with con
siderable sour dough and some vinegar.
When mouldy enough it is ground and
sifted, moistened with water and kept
from the air until wlnted in the making
of the cheese.
The curds remains in tho moulda for
three or four days, after which the
cheeses are wrapped in linen cloth and
put to dry. They are allowed to remain
in the drying rooms three or four days.
Then they are taken to the market in
Roquefort, where they are sold to the
different makers of Roquefort cheese
These manufacturers continue the
ripening ofthe cheeses by placing them
in the veH damp caves which abound
in Jhe prscipitous walls OF the line-
stone bills, surrounding the village.
The ceces which are 80 situated that
the carrents of air flow from south to
NORTH are considered to yield the best
cheese. The currents OF air which come
from these caves are cold even in the
warmest weather. The cheosea are left
in the caves sometimes more than
month, during which time salt and
brine ia rubbed into them and thoy are
pricked frequently with long needles to
let the salt penetrate and also 10 &C.
clerate the moudering.
Another popular imported cheese is
EdRm. 1t comes in small, round, hard
balls, and derives its name from the town
OF Edam, nearAmsterdam These cheeses
have become widely known because Of
story that during a siege of one OF the
cities OF Holland the cannon balls gave
out and Edam cheeaes were suhsti.
tuted.
Italian cheeses are imported in large
quantities by this country. They are of
different kinda, and many of them are
used for cooking purposes in tiavoring
certain dishes. There are no particular
kinds OF Italian chooses consumed here
in largo enough quantities to make it
as well-known as Swiss, Roauefort,
Edam or Limburger, but in the agere
gate ut all the kinds we import more
cheese comes from Italy than from any
other country except Switzerland. Dur.
ing the seven months of 1897 ending
with July this country imported from
Switzerland 3, 4i3, 100 pounds Of cheese
of the value of S454, III. During the
same period there was imported from
Italy |, SOC, s55 pounds of the value of
5212, 1874. From France during that
time we imported 456, liz pounds Of tho
value of S7a, 536, and from ths Neither.
lands BIS, ia pounds of the value of
Sl2, 593 The aggregate amount Of cheese
imported into the United States from
all countries during the first seven
months of 1897 was 6. 597, Sill pounds
of the value of 1882. 573. The total
amount OF cheese exported from all the
parts OF this country during the first
eight months of 1897 waH AZ. 4sl, 4l9
pounds, valued at So. 1913, S7I, and for
the same period during 1SD6. 81, All, POI
pounds OF the value of 81, go, 400.