Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1916-07-01
cheese used to be regarded as

Cheese used to be regarded as a
dessert or an accompaniment to
meal; it is only recently that we have
discovered that it is almost an entire
meal in itself. With this discovery,
the idea that cheese was difficult OF
digestion disappeared.
Cheese is highly concentrated and
very nutritious food. 1t consists, in
most varieties, of Jumps of protein
surrounded by envelopes Of fat; con-
, tanning no starch, it should be served
with bread, macaroni, rice, etc. This
explains the wholesomeness and gen.
orally satisfying qualities Of the hum
bic bread and cheese sandwich, or the
more ambitious and appetizing maca-
roni and cheese dishes.
From a dietetic point of view,
cheese should not be eaten with
meal in which meat has played an i'm
portant part. A lunch Of a chop fol-
lowed by cheese for dessert repre-
sents a meal too high in protein, and
it is such combinations as this and the
after-effects that have given rise to
the impression that cheese is difficult
Of digestion. Cheese broken into
small pieces, or grated and sprinkled
over dish, as is the universal custom
in Italy, is most easily assimilated.
American cheese, while nutritious,
has not been highly considered by
connoisseurs; in fact, not until
recently has America been regarded
as a cheese producing nation. The
fax,0.e E,,rt:ch ebaaea ora rbaddar
Cheshire and Stilton; these are all
strong, strongly favored cheeses,
eaten when very well cured.
Parmesan, cheese, used the world
over in cooking, is skinned milk
cheese, containing little fat; it is three
years in ripening, will keep for years,
and so hard that it is only used after
being grated.
Gruyere is another thick, firm
cheese, originally made in Switzerland
from goats milk.
France produces wide variety of
cheescs, many of them creamy, des-
sert cheeses such as Brie, Camembert
and Neufchatel. The famous Rogue
fort cheese has worldwide distribu-
ton. The whole district from which
it comes consists of rich, fertile land,
where thousands of sheep are raised
and the cheese is made from the milk
of the ewes. Every owners OF small
flock, or few ewes, makes his own
cheese. tits made in thin layers, with
black bread crumbs sprinkled be-
tween, and placed in cellars, or caves,
where some special bacteria develops
which gives the Roquefort its pecu-
liar flavor.
The cheeses Of Holland are hard,
rich and yellow, somewhat like the
English cheeses. The best known is
the Edam, round, hard cheese, the
outside of which is colored red and
wrapped in tin foil for the market.
There has been marked improve
ment recently In American cheeses
and many of the foreign brands have
been exactly copied. The French Ca
membert is now most successfully
made here. The American varieties
Of Chcddar, Swiss and Limburger
cheeses are excellent. The govern.
ment Investigations have been Of
great aid TO the manufacturer OIL
American cheeses and, now that the
war has interrupted the Importation
Of foreign products, the cheese indus.
try has every opportunity to develop
and establish reputation that will
outlive the present Interruptions ii
international commerce.
Some Cheese Dishes.
Buttered Eggs: These can b.
served in individual dishes or severa
eggs broken in one buttered egg dish
and cooked either on top of the stove
or in the oven. When the eggs ar,
set, sprinkle them with grated Parme
sian cheese and serve Immediately.
Baked Tomatoes: Select fresl
tomatoes, scald and skin. Into disf
which has been buttered, place tn,
tomatoes, which have been sliced
Season we'll with salt and pepper ant
sprinkle layer of nippy cheese owe
the tomatoes, followed by layer o
bread crumbs and small pieces of but
ter. Bake about twenty minutes
Spaghetti and Cheese: Take on
box of spaghetti which has beer