The Hays free press. [volume] (Hays, Kan.) 1908-1924, 1921-02-24

should be used. And sure enough when they pre-
pared d medium that suited them and tried
Certain of the thousands of bacteria upon it,
the mystery solved
Consider what this discovery means to the
American people. We are habitual consumers of
such vast quantity Of Swiss cheese as TO make
necessary the importation of 20O0QOO0 pounds
OF it in year. Why should that demand be
met with homegrown products? few years
ago 1t might have been argued that nothing
comparable TO the cheese made in Switzerland
perts have stated that the Swiss cheese now be-
ing manufactured at Grove City, Pa, under the
supervision of the dairy division of the Depart
ment of Agriculture, is as good as the imported
article, if not better.
AT present some 100000 pounds of Swiss
cheese are produced in this country annually.
Regrettaby, 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
flavor, 1t is confidently felt that the day is not
far on 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 exported to Switzerland-sent
right into the country where Swiss cheese max
Ing has been the leading industry for than
hve centuries. That is a real instance of carry
ing Goals to Newcastle. And the Swiss people
are finding that the Goals hot, for they are
shrewd enough to perceive that now that Amer
lea can manufacture the finest grades of Swiss
cheese, Switzerland has a real competitor in the
Swiss cheese making 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 are the result of the use of poor
grades Of milk, improper handling or lack of cul-
lures. Some of these defects are overcome by
the of certain kinds of bacteria kept in pure
culture, particularly where the cheese is gassy
or ''niszler.' The discovery of these bacteria was
first made the laboratory of the dairy division.
The holes and flavor in Swiss cheese are devel-
oped by the use 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 another cheese. the ROQuefort
"a cheese that grows better the older it becomes
It is difficult imagine that two rational hui
man beings would fight a duel piece OF
Roouefort cheese, yet family writings are
extant to that effect However, these letters can
scarcely be regarded as accurate record. in
asmuch as the author of them was a nimble-
minded person more famed for his Inventive
genius than tor his adherence to the truth
Ro1uefort cheese, however, has been known for
20 centuries, and being considered the king OF
all cheese" during most OF that time, it is within
the realm of possibility that only one but sew
eral duels have been fought it. Indeed, one
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
a million sheep are pastured for the purpose Of
milk production. During the six-mOnths' Pc
Rod of Iactatfon, some Of these sheep produce
enough milk to make much as 90 pounds OK
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
eraI firms here located and consolidated control
the worlds supply OF Roquefort cheese