The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1904-01-13
CHEESE VARIETIES IN COOKING.

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CHEESE VARIETIES IN COOKING.
Cheese is foodstuf remarkable as pre-
senting = large amount OF nutrient in
small compact bulk. II. as stated by
some authorities. one pound of cheese con-
tains as much heterogeneous food as two
pounds Of meat and as much fat as three
pounds OF the esh food, we must Offset
this statement with the fact that cheese
is not food readily dgested by every
one, especially the skim milk variety.
AS valuable addition to the diet of men
working in the open air and engaged in
occupations which demand a great output
of muscular energy, as in mechsni
worth, it is OF great worth and far more
servicea bic as a convenient and availa bic
form of food than meat
Much of the indisestibility of cheese is
due to imperfect preparation in cooking.
or mastication; also owing to the alb
sence Of the natural salts of milk, espe-
cially potash. In cheese-making common
salt or chloride of sodium is added. but
SDdd Saits 10 HOt IcpiGSc ttOSS VI pokdch
in the animal economy"
Grating cheese before cooking obviates
the mechanical difficulty TO certain de-
gree. but even then bad cooking viii him
der the result aimed at. Even with care
full cooking the cheese may be made very
indigestible il it is poor in fat. the
effect of heat Is to harden the caseia
and transform it to horny indigestible
mass similar to an over-fried egg.
Cheese cannot truthfully be said to aid
digestion, although il is quite true that
the difficulty of disposing of 1t may so
stimulate the digestive' functions to ac-
ton that other less indisesdble food ma
terials are more easily disposed Of. But
il is poor economy and certainly culpable
waste to consume foods rendered indi-
gestible. Cheese owes its savorinerr to
the decomposition of the casein. and the
especial and various favors most I'M
doubtedly depends on the particular spe-
cies of germ which has found access to
1t during the ripening process. each spe-
cies producing definite chemical bodies
which give to that particular kind of
cheese its special and peculiar character
istics. Cheese-making is rapidly becom-
ing such science that no doubt the mape
ufacturers will soon be able TO produce
from the same casein cheeses very uD
like in flavor and character. just as diff
ferent yeasts will produce in the juice
of same grape wines quite dissimilar in
character and bouquet. The cheese mak-
er of the future will probably produce
der the same roof the Stilton which now
comes from one locality, GorgonZola from
-t~A
Fat in cheese is not essential for the
decomposition. but its presence is con-
venient in retarding the process so that
il does not become excessive. We may
regard cheese as consisting as whole
of one third water one-third heterogeneous
matter and one-third fat with no incon-
siderable amount of mineral matter pres
ent consisting chiefly OF salts of lime
and in some varieties of cheese a small
per cent of milk-sugar
The nitrogenous matter present is main
". though not entirely. in the form Of
proteids. The proportions OF these differ
ent properties vary considerably in the
different kinds of cheese.
As cheese consists essentially of the
casein and fat IN milk. il must always ot
an article of diet somewhat trying 10
delicate stomachs. as frst the digestive
juices must penetrate the waterproof
coating, formed of the fat before IL can
have access to the casein-
When persons of weak digestion indulge
in cheese they should masticate IL until
IL is reduced TO a state of exceedingly fine
particles before swallowing. Hard or dry
cheese is more easily puIyerizeo ard not
so apt 10 be swallowed In humps as the
softer kinds Grated cheese obviates the
danger Of 1t being swallowed before its
particles are properly and thoroughly
separated, but a better way Is 20 dis
solve the cheese mixed with other foods.
The fatty x<ids produced in the process
Of cheese ripening. although small in
quantity. are irritating and may possibly
be the cause Of cheese disagreeing in
some instances. The difficulty OF digest
ing cheese is in the stomach: one properly
disposed Of there and transferred TO the
intestine IT is absorbed as-ssslly and com
pletely as meat
Adopting cheese as cheap and valuable
substitute for expensive meat, We must
first consider its relative food value. and
there can be no reasonable doubt q It's
hizf rutritive value when ore rene-1-
hers that pound OF such cheese IS cned-
dzr should represent the total caKsiH
and most Of the fat Of a gallon Of rieh
milk
In choosing cheese a. A cheap Substitute
for meat we must take into consideration
the varieties and know whether Se are
paving for favor or actual food value
estimated at the actual cost OF a pound
OF p-o;esd and fat contained in tie cheese
with al water excluded. A very inter-
eSfiEg table IL given for those who ~ish
TO study tn. reIstiTe merits Of different
kinds Of cHeee-. whether they d~sAre %
buy cheap and adequate substitute Tor
rneS, or SIMPLY a. a ssyo-y spp~ndzgs 20
an ample meal
The table shows. fer example. TIA;
American cheezs contains rather more ~
iriraent thsn the srnze quantity az Far
rneSzn. and \; half IRE price stilfoE,
again. costs txice as mach as the Arsera-
can ard contains abou; the sane p-o-
portion Of real food The rzzza Who wishes
20 Suy cheese ,tz, l. cheap ard rsrs
II suirfnent - advised 20 purchase the
American OF Datch--she former preferred
n thlx way ne gets the best r~stor,s
for rnoney spent " Re desires actual eo<;ly
szs=s-nznce and building material