The Huntsville star., 1900-01-26
A CHAPTER ON CHEESE.
VARIOUS Foreign Makes That Have
Become Popular in This
Country.

1He HlslOIy oA CAeesG ndJ DC Soh
sidered as condensing the whole pas
toral poetry of the Aryan race. The
mild and gentle COW, sacred still among
the Aryans CT India, fell especially tc
the charge of the women. Our very
language proves this. Our word daugh'
ter comes from the Sanscrit duhitar
meaning the miller, 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 tho
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 a 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 specia!
brands.
The reason is not far to seek. Om
cheese factories collect the milk of va
rious areas, having different soils and
peculiarities of pasturage, and mix
them, striking thus ar average, eatable
indeed, but lacking character.
1t has been proved that the quality
depends on the pasturage. Cows, dairy.
maids and Special methods of making
have been taken from Cheshire to an
other part of England. and the result
was a product very different from the
famous Cheshire cheese. Cheddar, too
which comes from vale in Somerset.
has flavor for which there is no clNe:n.
ical counterfeit. 1t smacks of the soil;
il breathes of the pasture.
Brie comes from a small district near
Paris and is 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 a large area in Normandy, has been
steadily pushing into favor.
Pont FEveque comes from Norman
dy. 1t is not, as some might suppose
merely camembert 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 to all
except true Brie. It costs about the
same as Brie, and it may take rank
over that, as that has done over Rogue
fort, and as Roquefort did over Swiss:
which was the first foreign cheese that
ever really had hold on the affections
of the American stomach.
Roquefort, though its price yet is
high, is a richer cheese, more fond OF
lingering on the breath than the others
1t is made of goats milk and the chiaro'
oscura effects in it are caused, not by
rusting it with insertions of wire, bur
by dropping into it some handfuls o1
peasant bread.
Gorgonzola, not French, but Italia n
is more expensive than Roquefort,
though its base is the same, namely,
the milk of the goat. This cheese comes
from the Milanese district of Italy, re.
tains its aristocratic richness unspoiled
by the democratic climate of America
and is good cheese to swear by.
Wherein it differs from Limburger-
a good one to swear at.
Parmesan, another Italian or Sicilian
variety. has been kept IS years and
found still delicious and full of life and
power.
Neufchatel is a French cheese, not
Swiss, as many fancy, from the name
n. Y. World.