The Birmingham age-herald., 1920-02-24
MEN, WOMEN s
 AND THINGS

! this one a little lighter, and if l have
 good luck far brighter.
 was reared with the idea that
 cheese was an article of diet that should be eaten sparingiy. as it was
 hard to digest, but 1 find that missed
 good thing by nat consuming more
 of it in my childhood, youth and young
 manhood and I fear that now that l
 am in middle life will be unable to
 catch up just as l have learned that 95 per cent of the nutrients in cheese are
 digested when eaten.
 Years ago our grandmothers, and
 particularly those living in the north, made cheese as commonly as they did
 butter, for 1t may be made from cream,
 skinned milk. or the whole milk. 1 CLese is but the solid part of the milk
 in such form as will keep for long
 periods. Full cream cheese contains S7
 per cent of water, s4 per cent of fat. F24 per cent of casein. and 5 per cent of
 ash.
 The most common kind of cheese in our country is known as Cheddar. or
 some modified form of it. This gets it's
 name from rich, fine favored cheese made at Cheddar. in Somersetshire, Eng
 land. The process involves a varied and distinct procedure which includes setting or making the milk acid, then 1 eoagulating with rennet Ca ferment of the caIf's stomach) :. cutting. or break
 ing the curd into little blocks by knives, grinding. to enable salting and pressing to prepare for use and curing or ripening, for final consumption.
 
 The kinds and varieties of cheese are not most numerous, saw classifi- cation containing 15s kinds. Not only 1 this, nearly every nation has favor ite, it's character and quality being due to food given in reducing the milk, but 1 in greater part to the differences in the mode of treating the milk. There l is fashion in cheese as there is in 1 dress, for size, color, odor. shape, firm ness, softness perforations and age have much to do with its sale l have ! heard that the cheese a, man orders with his dinner abroad is as much a ; test of his ability as eonnnoisseur as are the wines he selects.
 As Limburger is one of the most dis 1 tinctive of the cheeses on account of it's ability to advertise it's presence, Twin state it is the result of specific | m "a ie | near Limburg, in Belgium, but is fre- quently initiated in the United States. l It is eaten,-in what appears to the nos | trils, while in state of putrefaction. l have tried it on several occasions with handkerchief over my nose. but l somehow even then nature revolted, and l had to give it up. 1 have seen think the average supefman might l stomach it.,
 1 Swiss cheese is favored with herbs, and the native pastures and curing fer l mentation give a character and a flavor worldwide in fame I wouldn't sell my birthrght for mess of pot tage, but I would hate for my brother 1 to tempt me with hunk of genuine
 schweitzer. I'll never forget long
 climb l had in the Alps one summer,
 and reaching an inn and satisfying my appetite with-well, I won't say l whole cheese, for in Switzerland they
 are as big as a carriage wheel and | from five to eight inches thick, but take it from me, l made a dent in one
 of them. It's my favorite among the
 cheeses.
 England makes many cheeses Chesh- 1 ire is made largely in the district from which it takes it's name. and it's a fa- | vorite in Manchester, Liverpool, and 1 the county of Lancaster Three modes
 are used in making it; earlyripening,
 medium ripening and the late ripenlng
 process. There is yet another, known l as the "Stilton Cheshire" which is per meated with green mold. The Ched-
 dar l have referred to. The Stilton, 1 solid, rich, white, originally made at 1 Stilon, is now produced most exten-' l sively in Leicestershire. Cheddar
 Cheshire and Chiffon are Englands big
 three.
 Erie made near the city of Meaux, is a soft, French cheese, something like l the Camembert, made in Normandy, 1 also a soft. French cheese of fine l flavor. NeufchateE cream thickened l by heat and then pressed in a small
 mold, considered great delicacy. comes from city of that name in Nor l mandy. The Pont PEveque, also a soft 1 cream. is very much like the Neufcha- l tel l skip other French. cheeses to come to the famous Roauefort variety. 1 The town is situated in the mountain 1 ous regions in south-central France, where the sheep milk cream of that
 name is made, The town stands far up on the mountain side, it's buildings be- ing attached to the cliffs. Most of the houses are only one room deep, but 1 they are two, three, and even four stories high.
 The mountain behind the town is full of caverns and passages, through which of ice-eold water. The caves were
 known in the days of Charlemagne. and the peasants of this region were i min ing the sheep for such cheese long before Columbus discovered America;
 but now the business is controlled by l companies, which have added to the i caves big stone vaults The tempera- ! ture is always about 40 degrees Fahrevheit. When sufficiently dried and competed, the cheeses are placed i in the caverns in the limestone rock and salteG- and the mold which forms upon them is scraped from time to ! time. passing successiveIy in color. in 1 the course of about 40 days from white 1 through blue to a reddish tint, when
 the cheese is ready for use.
 Another cheese we use in large quantities comes from Italy, and is 1 known ar Parmesan. It is made from ! skinned milk and is at its best when
 three or four. years old. It is hard,