Fergus County argus., 1900-04-04
EUROPEAN CHEESES.
A Number That Have Become Pop
ular in This Country.
Each Owes Its Character to the Soil
and Climate ms Well ~ TO the
Secrets of Its Mnkers-A
Cheese TO Swear At.

The history of cheese may be con-
sidered as condensing the whole pas
toral poetry of the Aryan race. The
mild and gentle COW, sacred still among
the Aryans of India, fell especially TO
the charge of the women. Our very
language proves this. Our word daugh-
ter comes from the Sanscrit duhitar,
meaning the mixer, from the very duo,
TO milk. Dug, for teat, is doubtless
from the same.
Cheese-making has been feminine
profession from the start, and on some
English farms TO this very day the
money coming from the sale of the
cheese is considered as the special per-
quisite, pin money, of the wife. Eng
land has long been famous for the
quantity and quality of its cheeses.
America, in wholesale way, is destroy
ing all the traditions of cheese. Yet
though America makes cheese by the
mountain-load every year, there are
not, as in England, France and Italy,
any localities famous for special
brands.
The reason is not far to seek. Our
cheese factories collect the milk of va
rious areas, having different soils and
pecuiierities of pasturage, and mix
them, striking thus an average, eatable
indeed, but lacking character.
II has been proved that the quality
depends on the pasturGge. Cows. dairy
maids and special methods of making
have been taken from Cheshire to an
other part of England, and the result
was q product very different from the
famous Cheshire cheese. Cheddar, too,
which comes from vale in Somerset,
has flavor for which there is no chem
ical counterfeit. II smacks of the soil;
il breathes of the pasture.
Brie comes from small district near
Paris and is a cream cheese of unrivaled
delicacy, but not easy TO keep during
warm weather.
Camembert, a cheese very similar,
though coarse in flavor, which is made
in large area in Normandy, has been
steadily pushing into favor.
Pout rEveque comes from Norman
dy. 1t is not, as some might suppose
merely a camemhcrt gone dry. but is
Intentionally made more solid and
milder in taste, and is ten per cent.
more costly.
Port du Salut is another cheese Of The
same order. but superior in flavor o all
except true Brie. II costs about the
same as Brie. and ii may take ranl;
over that. as that La- done over Rogue
fort. and as Roque'ort did o"er Swiss
which was the first foreign cheese that
ever really had a hold on the affections
o. the American stomach.
Roquefort, though It's price yet is
high. is n richer cheese. more fond oi
lingering on the breath than the others
II is made of goats milk and the chiarO
oscura effects in il are caused, not by
rusting it with insertions Of wire. but
by dropping into II some handfuls OF
peasant bread.
Gorgonzoa, not French, but Italian
is more expensive than Rnquefort
though its base is the same. namely
the milk of the goat This cheese comes
from the Nrilanese district of Italy, re
tains its aristocratic richness unspoilet
by the democratic climate of America
and is good cheese 10 swear by.
Wherein il differs from Limburger-
good one to swearat.
Parmesan, another Italian or Stellar
variety. has been kept IS years ant
found still delicious and full of life ant
power.
Neufchatel is French cheese. not
Swiss, as many fancy, from the name
-, Y, World