The Calumet news., 1912-08-27
MANY VARIETIES
OF CHEESE MADE
Milk Of Goats, Cows, Sheep and
Reindeer Used

Among the things which the United
States eats Is cheese SIatistics-for
not even cheese can ESCAPE the agile
statistician- statistics show that in sis
years the value Of the imports of this
commodity increased from $l.9iG033 20
.$3.S75,16l. and that the demand 10"
foreign cheeses is still growing in
spite Of the iniquitous tariff of six
cents per pound Side by side with
this pun hasing Of foreign chooses, do
mestic manufacture. initiative and
otherwise. continues 10 flourish and
prosper Wisconsin, that progressive
state, for example. runs Vermont
close second; Wisconsins variety is
known as brick ana in the south
suing "A kind of dictionary of chccse5
yards are numerous and. despite recen.
legislation. doing good business.
What makes cheese news today is the
fact that the department Of agriculture
has celebrated the New Year by is
suing kind Of distionary of cheescs
"a wade 'mccum as il We're, for the
cheese lover To consult while consider
ing which kind to have With his after
dinner coffee
| It appears that there are 245 known
| varieties of cheese says the Washing
I ton correspondent of the Boston
Transcript They run from Amcrtam
to Ziger. They include cheescs made
Of goats milk, sour milk, aided and
variously abetted by chemical ingre-
dients which it is not always appetiz-
ing TO mention or describe. The die
tiunary further delincates the pro-
ccsses whereby cheeses are made. tde
temperature at which they are cooked
and the derivation Of the different
names bestowed upon the cheeses OF
the world II is an impressive
pamphlet 1t Is scholarly and with two
exceptions complete. By some over
sight the authors. Messrs G. +. Doone
and H. w Lawson, have omitted AL
mention Of the common, or garden
cheese and also the mouse trap kind.
otherwise the severest critic can find
no fault.
Concerning the origin and ancestry
of cheeses one learns much of inter
rennet cheese made from whole milk
and sometimes called "1cte de MoiGe'
or Monks Head" has a history re-
marSable even among cheeses where
old age Is a virtue exceedingly to he
cultivated. This cheese, we are told,
originated with the monks of ths
canton of Rerne. Switzerland, some
! ,Iut f,f Rs
century and is made today exclusively
i'm that locality. No doubt the mold
visible i'm its soft huttery consistency
is a lincal descendant from that which
sprouted upon the discarded boots ot
the monk who first conceived the
formula at "Belleiay"-for the two arc
identical chemically
"Brie," cheese probably more ia
miliar to the eating public of this
country. has been manufactured M
France for centuries. Mention of IL
has been found i'm folios dated as early
as liO7. its most prolific center is n
the department of the Seine at Marine
a department including MeauN Coul-
ommiers and Molun. The bacillus
which forms the red coloration is a
well-k known organism olde" e.en than
"brie." known TO cheese makers 1s
bacillus hrmatatis,' growth which
occurs on the surface and produces
cnsyms which i'm turn cause gradual
and progressive breaking down to the
cascin from the exterior toward the
center. AS the dictionary Of cheese
puts the interior of a 'ipened cheese
varies in consistency from waXy to Sc
miliqHd and has a very pronounced
odor and a sharp Characteristic taste.