Evening star., 1914-10-09
CAN MAKE CHEESE HERE .
LIKE THE IMPORTED
Department Of Agriculture Has Pro-
cess Equal to That Used
Abroad. N
Nearly Every Brand Now Bought In
Europe Can Be Manufactured
in America.

To those epicures who have been
wandering about bewailing the threat.
ened shortage in imported cheeses, be-
cause of the European war, the De-
partment of Agriculture is extending
a life line Of hope. The imported
cheese is a bogie which the Depart
ment of Agriculture lie going to kick
all over the country.
In vaultlike chamber on the fourth
floor of the building used by the bu-
reau of animal industry more than 100
large and odorous Rouuefort cheeses
are being ripened. Near them are, in
another compartment. an equal num-
ber of Swiss cheeses. Thus by ocular
demonstration the department is de-
termfned to show the American citizen
that he can issue a declaration Of in
dependence against the :. European
cheese.
According to statements made by
ture. the following are the staple
cheeses imported into this country:
Swiss, Edam. Camembert, Roquefort,
brie. Parmesan and Gorgonxola.
imported to the United States during
the last fiscal year.
Process Mastered Here.
So far the department has mastered
the processes in the manufacture of
Limberg, Swiss, Camembert, Rrie and
a sort OF substitute RoQuefort The
last, it is claimed. cannot be told
from the imported Roquefort save by
an expert
Limburger cheese is being manufae-
tured in large quantities in Ohio, Wis
consin and New York. Carnembert is
t<atv, F-<N
the .Roquefort in small quantities In
California, by independent concerns.
The other cheeses are in the govern
nent's experimental laboratories.
The greatest difflculty which the de-
partment has encountered" said an Of
ficial Of the Department of Agriculture,
was during its experiments with
Camembert. True, we have not pro-
duced perfect Roquefort cheese yet.
but we are sufficiently close to feel
that the end is In sight. The Camem-
bert cheese originating in a locality OF
that name in France, in 1891, was for
a century supposed to be impossible of
manufacture beyond the boundaries Of
partment of Agriculture has shown
manufacturers that this is an absolute
fallacy.
BY artificial means we have produced
a cheese exactly the same as the
French Camembert, which was ready
for market within from three to four
months. There is no reason why the
independent manufacturer should not
be able to export Camembert IL the
European war lasts long enough"
You say that the Roquefort cheese
has not proved a complete success as
yet?" the official was asked.
Have Imitation Roquefort.
1--WE have an imitation Roquefort,'. he
replied, made from cows milk. There
are many European limitations. accept
ed as Ropuefort, which are made In q
similar manner. In the original manu-
facture the cheese was carried to damp
cayerns, where it was ripened. 1t is
unnecessary, however. to follow this
ancient procedure when artificial con-
ditions will produce exactly the. same
results. However. the real RoQuefort
cheese is made from Sleeps milk, not
cows"
The idea of the department seems to
be that the manufacture of the more
expensive types of cheese should be
could easily be made in this country
since the method pursued in its manu-
facture is similar to that used in
Camembert-
Parmesan cheese, that very dry sub
stance which one finds grated over his
spaghetti, can be made in this country.
Indeed, the department in it's bulletin
146,, gives, in detail. the process OF
So, it would seem, the pessimdstic
epfcure, who thinks that his imported
cheese is gone for good, is due for .
pleasant surprise.