Norwich bulletin., 1921-04-16
EFFECT OF VAR ON OUR CHEESE INDUSTRY

handled skillftliy or the eyss VII nst l
 develop, with the coassrueace that the l
 cheese VII nss ssinR the hikasst mar.
 ] \ s~iss sAsssA k srAasa acssrainr .s |
 the eyes and flavor. The flavor being |
 sSed.' 'NAll sysA' small tysl, Ahsi | 'hilnd. each she 3ast as Enod as the other when feed values are considered. The market h the United states dee inAhds cheese with 'eyes, and Id ueasr 70 pfotnfe tts pays prices 0ut of pPopurston with the pfice Of the ether efaaes. and l for export 1t is Bsldem easy t0 ,eh. tain anything better than medium eyed cheete at . ptice that iI acosptAnle. more plentifui Summer 9F kafiy faii cheese is best for export. It should tot
 be shipped dntii 1t is At Hast i've or six months old, fipenlde period that q necessary to develop ao54s tsiid, well Tined cheese.
 "fn she making Of Rsaustott. Amer.
 lean cheese producers 0hcsa1teesd the
 greatest diffcnlty in developing the
 green mold peculiar to this type owing
 to the absence of the cool dams climatic conditions of the caves ln Southern | France where 1t was oriaiaAiiy proauc. ca. From i've to six msa.hs are fee qulfed to develep this me.d under pEop- ss conditions. DurIng thls p<fio4 6s
 faAt as the mold xathefs iatafs of epTas
 are added until the cheese is perfected This gives 1t the imported Roauefort. The Il green mold and ripenins process is new
 successfully applied to cheese of Ameri.
 can manufacture on q large seAie.
 Il "The cAmemAert. Erie and others q France meet with | eooA demand and . have an important plaoa. Hamburger, which was first made in the Provinee ) of Lnttick, Beieiuni, it made here In 1 large quantities and is popular. Several CAciocavalio and one similar to Ro- , tiAno, take care of the Italian trsde
 which is large in some centttH of pop. l ulation. Imports from italy have pthe 1 ticaIly stepped, and this has caused . 1 heavy ,demaAd oh the home nAnufaetur | CT as well as the South American pro . ducer. An exuelient quality Of chees, ot -aiy resefabllng the Italian types : ls>:ow being made in Argentina, and m t lporsed here In large Quaa.itieA
 s 'AThe douda and EdAm of Holland Ar' n types of recent development, and iargl 2 quantities are being made fof exsofs ar, , home eonsumptlen. Distlaet ftofu th : cheddAf and foreian kypea wAleh l
 have mentioned, there are number 0 e others Of strictly American origin. Nor r tHdu NV ufAhchchl Ainub arc put up j.. various sl8es of small packhges te fe d tail at popular prices. Some of then s are made directly. from the milk. ac z cording to special formula. Others ar }. made from the Cheddar or other |bul l. types by remakink or by processing on l. kind alone or by blending one kind wit e another.
 " "These are wrapped in tiatsil Of patcf E. rnent paper or packed ih tins, opal jar,
 wood boxes or pA1Nf boxes. Some taf n pefishable and can be shipped eniy tt r. short distances There Afe many ces ot ters of production for perishAbie .tpye IT while those that are not pefishAbie al 1t nationally advertised and distribute ,s | rom a central point About half of tf $ 1heese daifies in the United states q, sf now located in the state of WscOnsl n and practically all are located where tf sT average growing season is less than Il $. days or where, although the season be longer. the temperature Is eooi."