The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-11-19
THE MANY CHEESE PREPARA-
TONS.

TIoNs.
There are so many delicious ways OF
serving cheese. either in substantial dish
es or in dainty little ti1-bits. such as en-
trees or savories. il is not possible for the
ordinary cook book 10 give an exhaustive
list Of the many methods OF preparing
this valuable food product.
The digestihility OF cheese is an ever
vexed and disputed question. but expert
ment proves that TO the average person
certain kinds of cheese are as disestible
as they are nutritious. When We con-
slider the chemical composition OF the best
qualities OF cheese We find it very rich.
richer than any other known food. in nu-
tritive elements; but il varies with the
conditions OF its manufacture. The skim
milk forms are apt to be indigestible
The poorer the cheese the greater is the
proportion OF casein or the heterogeneous
element, while the richer cheese contains
a greater proportion of fat or butter.
In either case. however. the proportion Of
heterogeneous matter in a gIven weight far
exceeds that OF meat.
When We question the value of cheese
as an article of food we should consider
that large elias of Iaooring men-the
/ Scotch, the poor OF South Wales and
many counties in ngland where cheese
is largely manufactured. and also the
Swiss mountaineers-eat it as a substi-
! tute for meat. And these people expert
ence no difficulty in disestins it as they
eat il nationally and not as the American
usually consumes it, as a savory. to be
eaten at the end of a full dinner. This is
adding insult to injury by placing an add
, ed burden upon an already overloaded
digestion. as the system must discard
J as waste this additional heterogeneous mat
ter which it has no use for.
| Cheese of the skim milk variety re-
quires a longer time for digestion than
the richer cheese owing 10 the smaller
amount of fat and larger amount OF ca
sein contained in the former Among
the best cheeses are the Cheddar, most
famous Of all English cheesees. with its
nutty delicious flavor. Cheesessimilar to
theh English Cheddar are made in the
United States and Canada. The Stilton is
another choice English cheese. Its rich
pale-colored substance is marked with
greenish veins This is never eaten until
well cured Il is a dessert cheese which !
.
gonzala. This latter cheese, though con-
sidered sadly indigestfsie.'' best pleases |
the true gourmet.
France produces orty varieties OF |
cheese, the most famous among them be- !
ing the Roquefort. Guyere. Port du Saint. |
Erie. Camambert and Neufchatel The l
Guyerre is thick firm cheese much used /
in cooking \ variety of this cheese is |
made in Switzerland and is usually fla |
vored with herbs.
Neufchatel cheese is familiar 10 most 4
housekeepers. 1t is the rich creamy white 4
cheese put up in tiny roles covered with 1
tin foil, and is a very popular dessert /
cheese. favored by those whose taste does
not relish the strong favored varieties.
The rare, ripe cheeses. beloved by theh
epicures owe their peculiar and individual
fiavors to the dampness. certain tempera-
lures. and cultivation or certain peculiar
species bacteria.
Holland gives us Gouda and the we'll
known Edam cheese. The former resem-
bles the English Cheddar. The Edam Is
a rich though rather hard cheese Of a
deep yellow color and differs from ether
cheeses in its preparation, acid instead
of rennet being used 10 form the curd.
Edam is formed in round balls and arti-
ficially colored red outside and then
wrapped in tin foil. The Edam and the
Pineapple cheeses are passed whole. first
having the top cut of, plain or in notches;
these tops being replaced after the cheese
has been served so as - keep IL moist.
Wrap these cheese neatly in plated nap
kin to serve unless you have a silver
cheese holder
Germany furnishes q number Of we'll
known cheeses. Italy gives ur the we'll
known Parmesan, so generally used in
cooking. This is a skim milk cheese and
very hard. It is grated before using. and
viii keep indefinitely without deteriorat-
ing. Provident housewives keep a bottle
Of the grated Parmessn on the pantry
shelf as its fine favor viii add greatly 70
a dish Of boiled macaronI rice. csuli-
flower. creamed cabbage andl many other
vegetables. Psrnesan is also used in
cheese straws. cheese fingers, cheese balls
for the salad course. etc.
The American dairy cheeses are much
esteemed although we have the reputa-
ton Of making filled" cheeses that i.
substituting for the cream a sufficient
mount Of lard or cheap vegetable OH TO
make a rich. moist cheese. when color
ed they are hardly distinguishable from
the honestly made product until they
npen and their lack of favor proves
them TO Be cheap imitation. The really
good article 81 American manufacture
suffers through the reputation of the
spurious goods.
Perhaps the earliest. and certainly the
best and most wholesome cheese made e
the Dutch or cottage cheese. This IL
made by farmers who have milk IN ahCnd-
ance. The milk IS soured. th>n skinned
and scalded with sufficient boiling water
20 separate the curds and why but lesv-
the former soft when sBmcienfiy drain
81 The curd is mixed with little cream.
salt and pepper and forms delicious
wholesome -ish. very nutritious and the
result ~ a natural process ~ fsrmenf.-
ton
The display q cheeses from almost I
every ciriHzsd iand which was one q The
notable exhibits ar the Columbian expo-l-
.s1a- vas strong eyldeace of ths fact thar
ir IS a staple fco3 ia many countries and
consequently rsiuahla food
Serving caeeses.
Chesfa may BE u-1s into ss1rler
orrsi-ts. etc. ard served b.