Norwich bulletin., 1921-04-16

Cue es the krAtifyine results of thsl world war has been the rapid advance
 nAAe by the cheese industry n the Unitea States and the sageessful pee ductieh of all the popular foruiRn types. says inc New Terk Journal of connercs Ana Csmn1ereis1 Bnkletih. Domestic eneese making has improved 10, such an extent since 1bt4 that ths fors.en .va- rieties are losing their Amcric4a sner- ket prestige, said yan importer who pointed oat that the American -pabsie had found, the Rouueforts Carncmbei {. SNtss. GotdA and Edam CT A ssa made in
 their ewn country equal to tie imported
 la every wAy.
 fnktead of importing heavy dntntllsAs'
 Of this product ks heret3s3fs. the
 United States now exports large ..r4ountE
 to the various world markets, and 1t e
 said that some shipments are carried
 to the very centers fortnerl4 famed hf pfoducint certain typss. AEiefitan SWiss cheese for Switzerland sounds odd, said dealer, but it ls fact that q considerable amount Vas sent iast year into that country. Italian cheasess made fn Wisconsin arc n3w being sent to IsAly, while New York, State Came.abtft D going to France and her colon5es.
 ACheese making in taei trnitAl states | followed immigration" said ]. L. Kraft, ] head of one of the large Western cheese I concerns, 'tand at hrst depended on kthe memory and skill of the individual
 emigrant cheese maker but has now de. veloped into a large systematic prpduc. | tion of uniformly high quality Of fofA | eign cheese types. Tt has been partly the demand from other countries for types obtained else.
 where partly the 6utkrowth of desire
 Co manufacture good things met in for. eign travel and partly by the desire of snigfant travel and partly by the, desir' lbf eniEfant people to carry with then the arts of their ancestral home thai has led to the making of foreign cheese types if the United States
 "Export fnaKefs from Europe wher l making cheese in this country have If consequence of their success developed
 some national types to a conmenda, bie degree. The first type to be mad, here was the so-called 'CheddAr,' i which gained its natne from the vii
 llAge Of Cheddaf, in the western par
 of England, where it originated. mi
 is now standard product of the fam
 dairy. and though still ufkaown hS ii
 original name k has also gained the nane of American and Full cream 'OI LneSo SO-VAiieu IOFeskn types InaCi l in America, one known as Swiss sim l | ilaf' to the Emmanthaler or t;uyere, an tIve to Switzerland, is the acknowledge leader. For a number of years swis . makers h America have been f1axin . Swiss cheese with creditahle sticcesl e Their best product cannot bc distinguish l. ed from the product of Swit.erian, |. American 'Swiss' is mostly mAde in tn ] state iof Wisconsin, while Ohio, Ne , Yosk and Pennsylvania produce the I, i. naAiaaer.
 | Practically all Swiss cheese is knoS 1 | As 'fall fat The term fail fat, aoweve q &s 1t applies to' swiss cheese, does st mean that 1t Is as fat as cAedda e cheese, for milk with little less fs | ts used because teo rich a cheese dOc 0 Inot permit the development of the ''eyt n 1 or holes peculiar to ,ihls type. Thtl t eyes are developed by .erinssithtioi s which takes spiace edufink the first fol c l to eight weeks of the ripsn'hg ofeee C 1 Duftng this time the cle sse must