Waterbury evening Democrat., 1906-09-29
THAT IMPORTED CHEESE
Most f t We Are Told Made Right
 Here in America.

Washington, D. C.. Sept 29. Some curious and important facts have been developed by the experts of the department of agriculture in their investigations into the manufacture and sale of food products; but few of the results of the inquiries are more odd than those relating to cheese.
 It is fact that much of the im- ported cheese sold in this country is really American-made. It is import ed, too, paradoxical as that may seem, but Is not foreign-made. An enor- nous amount of cheese made in this country is exported to those countries in Europe which have won an inter- national reputation for excellent cheese. It has been demonstrated that American cheese is quite equal, in all respects, to any of the foreign made cheese and, as a rule, can be made in this country more cheaply than 1t can be produced abroad.
 One of the finest Englisl cheeses Is the StiltOn, which is in heavy demand not only in America, but in many other countries. It Is said to be ;l fact that sO-called Stilton cheese is manufactured in this country and shipped to England, where cloth of specitl design is wrapped around it. It then is reshipped to America and other countries as genuine Stilton cneese. The cloth put around 1t con- stitutes sort of trade mark, as 1t leaves peculiar print on the cheese which renders 1t different, in appear ance from other cheeses.
 Years ago, certain districts in Eu- rope produced cheese of special kinds, which. 1t was thought, could not be made in this country. Two of these cheeses were the schweitzerkase, commonly called Swiss cheese, made in Germany; and gruyere, manufact- ured in France.
 Fine schweitzerkas and gruyere are made now in Ohio and, until the pure food law goes into effect, will be sold all over the country as i'm ported cheese. Afterward, they may be exported and then imported under foreign labels and thus continue to be sold as the imported articles. In this country, too, are manufactured the white cream cheeses. like the Normandy Neufchatel, and they can- not possibly be distinguished from the genuine European cheeses of the same names.
 Much of the cheese of tbis country Is manufactured in New York, Ohio and Wisconsin. New York, particu- larly, produces an immense amount which is known generally as New York. State cream cheese. This cheese varies greatly. when put on the market. From the nearly white and almost tasteless new cheese to the dark yellow cheese which has been aged and, in flavor, is similar to the Edam cheese, all of 1t is known as New York State cream cheese. It is true that cheese Is merely cheese in America. Few of the different kinds have distinguishing names, unless they get them by being exported and then imported as products of Europe. In Europe 1t is different. When one calls there for particular cheese. one always gets exactly the same kind.
 The increase in the consumption of cheese is due to the fact that people now are of different mind regarding 1t from that which they held few years ago. Now, the people believe that cheese not only is not indigesti- ble. but that 1t h highly nutritious a belief that is sustained by the best authorities. If eaten as all | food should be eaten, with modera- ton and in proper way and at prop CT times. cheese Is pronounced by | medical scientists to be one of the best of food products.