San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1924-04-18
Cheese Once Regarded as
Just Accompaniment to
Meal-Recent Discovery
Shows 1t Almost Entire
Meal in Itself to
Digest.
BY Helen Harrington Downing.

Cheese was once regarded as Just an
accompaniment TO a meal. and then
with crackers in place of other dessert.
1t is only recently that we have dis
covered il is almost an entire meal in
itself. With this discovery the idea
that cheese was difficult of digestion
has praotlcally disappeared.
Cheese is a highly concentrated and
very nutritious food. 1t consists. in
most varieties, Of Jumps of protein sur.
rounded by envelopes of fat; contain
ing no starch. il should be served with
bread. marcaroni. rice. etc. This ex-
plains the whOlesomenesS and generally
satisfying qualities of the humble bread
and cheese sandwich, or the more am
bilious and appetizing macaroni and
cheese dishes.
From a dietetic point of view.
cheese should not be eaten with a meal
in which meat has played an import
ant part. \ lunch of chop followed
by cheese for dessert represents a
meal too high in protein. and IT is
such combinations as this and the aft.
cr effects that have given rise 10 the
impression that cheese is difficult OF
| digestion. Cheese broken into small
pieces. or grated and sprinklcd over
dish rs is the universal custom in
| Italy. is most easily assimilnted.
A Cheese Producing Nation Now.
American cheese, while nutritious,
mas not been highly considered by CON
noisseurs; i nfack not until recent
| ly has America been regarded as a
cheese producing nation.
There has been marked improve
mcnt recently in American cheeses. and
many foreign brands have been exact.
| IT, copied. The French Camembert is
now most successfully made here. The
American varieties of CheGjar, Swis:
and Limburger cheeses are xcellent.
The famous English CHEF scs are
Cheddar. Cheshire and Stilton; thes'
are all strong. strongly Favored
checses, eaten when very well cur
cd
Parmesan cheese. used the world
over in cooking. is skinned mill
cheese. containing little fat; it is tire,
years in ripening. will keep for years
and so hard that it is only used aft
er being grated.
Gruvere is another thick, firm
cheese, originally made in Switzerland
from goats milk,
4 France produces wiIe variety o
j chccses. many of thcEl creamy, dcs
sert cheeses such as Brie, Camem
bert and Neuchatel.
Place IL in Caves.
The famous Roquefort cheese has
world wide distribution. The Who'll,
district from which it comes consists
of rich. fertile lands. where thousands
of sheep are raised and the cheese is
made from the milk of the ewes. Ev
cry owner of small flock. or a few
ewes. makes his own checses. 1t j.
made in thin layers. with black bread
crumbs sprinkled between. and plac
ed in cellars. or caves. where some
special bacteria develops which gies
the Roquefort its peculiar flavor.
The checses of Holland are hard
rich and yellow. somewhat like the
English cheeses. The best known is
the Edam. a round. hard cheese. the
outside of which is colored red and
wrapped in tinfoil for the market.
The United States government inves
LEGATIONS have been of great aid TO thu
cheese industry, giving the American
manufacturer an opportunity to dc
vclop and establish reputation foI
making cheese equal that of foreign
import
When cheese is first purchased wraI
in either in oiled paper or in damn
tea towel and store it so as to avOiC
coming in contact with strong flavor'
or odors.
Being Il rcady-to-eat product cheest
is heated merely to melt it and incor
porate it with the rest of the mixture
This operation does not require higl
heat. And. too. being high in pro
TEN content. cheese must be cooked