The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1898-04-17

old state more than in it's new. New Brie
manufactured in America is more palat-
made in France, but by reason of the
different methods used in curing them Amer
lean Brie. as it gets old, becomes dry, nara
and tasteless, while the French Brie softens
until it almost resolves itself into it's origi-
nal creamery state. and in that condition is
considered by many epicures far preferable
to any other cheese made. Neufchatel,
dIsigny, Bricquebec and Camembert can
be and are made i'll this country just as
well as they are in France, their only in
feriority lying in the fact that they can
not be kept as long as the cheeses of foreign
manufacture But even American limitations
can be kept long enough if little care is
used. They should never be subjected either
to a very high or to a very low temperature
and should be kept in a damp place If
times the case, that can be easily remedied
by washing them in strong salt water,
which restores to a great extent the origi-
nal taste and freshness, and improves the
appearance Of the cheese.
AS far as Swiss or sweitzer cheese is
total quantity used in the United States is
made in Europe. Vast quantities of it
are sold both in New York and Chicago,
as being just as good in every respect as
that made in Switzerland. 1t can be kept
long while. and should be treated very
much as soft cheeses are. The only cheese
that we import TO any extent from Ger
many is Limburg, or Limburger. and even
in that case by far the largest portion
York 1t doesn't make much difference
about the keeping qualities of Limburg,
for it is only relished by those who
really partial to it when it has reached
that advanced stage of decomposition
which makes it highly offensive to sensi-
cure does not consider Limburg fit to eat
until it has become thickly peopled with a
small white worm, which he seems 10
relish even more than he does the cheese.
The varieties / have mentioned are about
the only ones that Americans find it profit
able to make, although there is an excise
country. The fact is, that in most of the
other cheeSe-producing countries labor is
so cheap that Americans find it difficult
instance, is made nearly ALL in fact, ALL
of the Edam cheese, which has so many
lovers in this country; While in Italy there
are several varieties, the most popular of
which is probably GorgonZola, d very popu-
lar after-dinner morsel. Italy also furnishes
us with the Parmesan cheese, so common
in it's grated state as the dressing for that
toothSome Italian dish, spaghetti. Scandi-
naVia also furnishes us with variety of
very palatable cheeses, but labor is so cheap
in those countries that, IN spite OF the duty,
the cheese can be sold here at less rate
than the American producer can afford to
manufacture it,
foreign cheese is so well recognized that
wholesale dealers make no attempt to OBJ
tain higher price for the imported article
than for the domestic. 1t is only among
retailers that such deception is practiced.
A factory at Little Falls, n. y, is said to
supply a large majority of the first-class
restaurants in New York city with their
imported cheese, and but few consumers
are able to detect the difference. OF
cheese in general 1t may be said that, as an
article of food its value is questionable.
The very best of cheese is hard to digest,
although it is claimed that it aids to the
digestion of other food. poet has said of
This deceptive cheese, the sly old elf,
Digests all else except itself