New-York tribune., 1902-02-18
HOW SOME CHEESE rs MADE.
THE BEST QUALITY OF GoRGoNzoLA TAKES
TWO OR THREE YEARS TO RIPEN

Roquefort cheese. like many other unique food
productions, has its legend of accidental origin
says Mary J. Lincoln In The American Kitchen
Magazine "A shepherd lad, having for once
more luncheon than he could eat. while tending
his flock OF sheep. laid large portion of his bread
and cheese upon natural shelf in OF the
erns near by. Boylike he forgot all about it, until
several months later. returning to that cavern,
he found his luncheon. The cheese, instead OF
being dried UP rotten was rich, moist and
creamy and streaked with greenish blue veins OF
mould, the remains Of the bread which had lain on
or under II. He probably told his mother of his
discovery, and shared his piece Of cheese with
others. The villagers were quick recognize the
improved texture and quality Of the cheese, and
henceforth all their cheeses were taken to these
caves TO ripen The oWnd by joint
stock company, who employ about six hundred
women TO tend the cheese. Oak shelves which
the cheeses placed and arranged that each
cheese may have side next the cold wall Of
the cave, give over siXty-hve thousand square
yards OF storing room.
The women wear upon their chest a small oil
lamp. like a miners, 10 enable them to see their
work, and the temperature is so cold that they
wear thick woollen clothing even in the summer
The value Of these 70 this little hamlet is in
estimable.
'rGorgonzola or strachino. IS italian cheese
resembling Roquefort both In manufacture and
quality.
The hot and cold curds from two milkings
minute interstices into which mouldy breadcrumbs
are introduced, making green mould. called 'pars-
ley The curd is hung in hempen clothes to fer
ment and is slowly cured in caves near Lake
Lecco, where the temperature never exceeds 10 ae-
grees even in summer Atter SIX mohoTs @ bnr ~ 10
there for two or even three years. II has the
puuancy Of the Roquefort but IS not strong and
From the little town Of Limourg in Belgium;
the odorIferous cheese known all over the worid
as Iimburger originated, but II is now mace IN
many other parts of Europe ana the Jnlted nthtes
II IS a rich cheese. made with but little heat ana
allowed TO ripen until actual putrefactlon mas set
in II is wrapped in tinfoN to hide the offensive
should never appear at table unless you are sure
all the company can tolerate H. Inc An3er.cah Ar i
the curd is drained in perforated box then salt
parsley, tarragon and onions all mashed 10 A pup
are mixed with II. II is then put into mouias;;
drained and after days taken TO well aired
room laid on an osier hurdle covered with wheat
straw. and left for six or eight days; II Is the1
salted and placed In cellar on Sneites S 6 tS
cheese turned frequently, and at the end OF three
months the cheese is ripe.
''Nnen in It's best condition Limourger Is SOFT ana
waxv and to those familiar with its merits II IS
considered one Of me most nourlshlng ana appe-
tizing Of the cheese products and has no stronger
nor more decided OdOr than a properly rlpened
D. ~ CyareTn5ert All of these strong cheeses
should he kept a very low temperature. ,x
THE natural repugnance 10 these hiGhly odorlier
roruIaritv OF Roquefort and GorgonZola AZ the
present time as compared with twenty years ago.
Some one who has evidently not yet ACQUIRED
liking for all Of them, says the .GorgonZola IS a
good cheese to swear by and the Lmburger
cheese swear at. -
'.HoIIand sends US some OF most valuable and
casIonallv we ind the Dutch spice cheeses Whlcn
are Favored with cloves and caraway, seeds. 49,,
''The utmost cleanliness is USED IN tle putGn
dairies. and their products are unrivaied IN THIS