Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1916-11-18
HOUSEHOLD HELPS
Facts About All Kinds of Cheese

WHEN you remember how wholesome Is
w cheese-that II contains more nutriment
than most meats, that It helps digestion and
costs less than meats II estimated by the
nutritive instead of the pound value-it is
wonder that here IN this country we con-
sumo comparatively little, less than three
pounds per year per capita or COURSE
cheese is 80 rich In nutriment that 1t Is not
TO bo eaten In a large quantity at any one
time Nevertheless. II a little cheese were
included in at least one Of our daily meals.
perhaps we would hear less about the great
American Indigestion
The most common cheese In this country
is tho so-called american" cheese, also
called store cheese" This cheese is copied
from the English "Cheddar cheese" which
Is made from sweet milk, sometimes skim
milk, and sometimes full or part cream. IL
In usually colored yellow. In fact, great
many of the cheeses which we know arc
tinged artincially, as according to the act
OF Congress Of 1896, II is permissible to add
harmless coloring matter to cheese
Cream cheese is made either by thicken-
ing sweet cream with rennet or by souring,
draining and sailing the cream. Another
method used is to permit the cream to
curde with tho rennet, breaking II up so as
to allow part OF the whey to escape, then
working It 10 n paste and wrapping In
parchment paper.
So-called swiss cheese" or Emmenthaler
and although originally made in Switzer-
land there is a great deal of American
Swiss cheese produced in this country. The
genuine Swiss cheese that we receive here
Is never less than four months old, but
good Swiss cheese can be kept for several
years and improve in flavor.
In addition to these there are other
cheeses which should be more extensively
used owing TO their wholesomeness. A
Cheese taste" usually has to be cultivated
Nuhn Nnf
brought up on the pungent cheese havors
which they so greatly appreciate abroad
Camembert, Edam, ROquefort Gorgonzola,
Stilton, Parmesan, Neufchatel and Lptau
are excellent varieties of spicy cheese which
are not used as much as they should be-
Parmesan Is the hard Italian cheese
which we usually serve grated or melted
on crackers, or with spaghetti. IL is made
of SKINNED milk and Is hardened by slow
heat Its color comes from few bits of
saffron which are thrown In, but the ex-
treme red Of the outside surface comes from
Coloring matter applied about two weeks
after the cheese Is made.
Llptau is a Bohemian cheese made from
goats milk and rendered especially pungent
by the addition OF red pepper The natives
mix the cheese at table with other condl-
ments, like dash OF mustard, small, finely
chopped pickles or paprika.
Rouuefort tho favorite OF most cheese
epicures. is probably made with more care
tnah any olheI Cheese' II 10 HhpoIteu lToW
the French village OF Roquefort. where
cheess-making Is local industry sur
rounded by the most stringent laws and
customs. The sheep who supply the milk
for the cheese are carefully pastured on an
exceedingly rich plain, and In addition re-
ceivs special diet OF prepared food and
water whitened with barley -four The milk
Is skinned, mixed with rennet and later
when curds have formed and the cheese has
rpened IL is rubbed with bread made OF the
finest wheat or winter barley, but which
has been allowed TO grow moldy. It is this
mixture OF the cheese with the moldy bread
crumbs and the subsequent treatment OF