The Oakley herald. [volume] (Oakley, Idaho) 1908-1961, 1921-02-25

should be used. And sure enough when they pre-
pared medium that suited them and tried a
certain of the thousands Of bacteria upon 1t.
the mystery solved.
Consider what this discovery means TO the
American people. We are habitual consumers OF
such vast quantity of Swiss cheese to make
necessary the Importation of 100000 pounds
of 1t in year. Why should n9A that demand be
met with homegrown products7 A few years
ago 1t might have been argued that nothing was
comparable to the cheese made In Switzerland.
But not so now. In fact, many Swiss cheese ex-
perts have stated that the Swiss cheese now be-
ing manufactured at Grove City, Pa. under the
supervision of the dairy division of the Dpart-
menr of Agriculture, is good as the imported
article, if not better.
AT present some 100000 pounds of Swiss
cheese are produced in this country annually
Regrettably, too much of it is Of mediocre quality
But with the application of the methods perfect
ed by the dairy division which make it possible
to control the factors influencing ripening and
navor Ii is confidently felt that the day is not
far off when all of the domestic Swiss cheese will
be OF high quality and that the supply will be
adequate at least to satisfy the tastes of Ameri-
cans who now prefer the imported article
Already Two carloads of American-made Swiss
cheese have been <Nported to Swtzerland-seDt
right into the country whege Swiss cheese max
Ing has been the leading industry for more than
five centuries. That Is real instance of carry
ing Goals to Newcastle. And the Swiss people
shrewd enough to perceive that that Amer
lea can manufacture the finest grades of Swiss
cheese. Switzerland has q real competitor in the
Swiss cheese-makng industry.
The quality Of Swiss cheese from a commercial
standpoint is graded by the size. number and
uniformity of the holes Cheese that has num-
Der of small holes holes at all is Of inferior
grade Pinholes the result of the use of poor
grades of milk improper handling, lack of cul-
lures. Some of these defects overcome by
I-~k 81.
culture particularly where the cheese is gassy
"niszler." The discovery of these bacteria was
first made in the Laboratory Of the dairy division.
The holes and flavor in Swiss cheese devel-
oped by the of another culture, an organism
also discovered by the dairy division experts.
The Secret Of Roquefort.
Now consider what dairy division experts have
accomplished with ahothe cheese. the Roquefort
"a cheese that grows better, the older it becomes.
1t is difficult to imagine that two rational hui
man beings would fight duel over piece 81
Roouefort cheese, yet some family writings are
extant to that effect. However, these letters can
scarcely be regarded an accurate record, In
asruch as the author of them was nimble-
minded person famed for his inventive
genius than tor his sdherence to the truth
Roouefort cheese, however, has been known for
20 centuries and being considered the king of
all cheese" during most OF that time, 1t is within
the realm Of possibility that not only one but sew
eral duels have been fought over It, Indeed,
might find after sufficient search that several
have been waged in its behalf
For centuries Roquefort cheese has been made
from sleeps milk by PEASANTS of southern France
and ripened In the famous caves of Roquefort
Within radius Of 100 miles of Roquefort half
n million sheep are psstured for the purpose Of
milk production. During the one sixmonths' pc
Rod of lactation some of these sheep produce
enough milk to make much so pounds of
cheese The cheese is manufactured on farms and
in small factories throughout the region, and then
sent TO Roquefort to be cured in the caves. Sew
eral firms here LOCATED and consolidated control
the worlds supply of Roquefort cheese