Evening star., 1924-09-05
Foreign Cheeses

This makes an especially interest
ing chapter in the story of cheese.
TT ere was once "A dietitian student
i'm Il great university who had the
responsibility of putting her lessons
into practice. using actual families
hy way of "A dietetic clinic. One day
this young woman came into the col
leCe classroom quite in diSpair.
II really don't know what to do
she said to the instructor. Mrs.
Amorelli had very careful instruc-
tions about using her food allowance
this week. ! felt sure that she would
DO as ! suggested when we had
worked it out, and | went away quite
happy with the thought that at last
the children were to have plenty Of
milk. When l went back today l
found that Mrs. Amorelli had spent
all hut 20 cents of her food allow
ance on Roman cheese! There vas a
sale. she told me, and she felt that
it was too good a chance TO let sltp
and that after all milk didn't matter
much
This is 4 true story. and Mrs.
AmorelIi's reasons for investing a
trif1e more than So in Roman cheese
may bear investigating.
Like many other of our families,
when there came an opportunity TO
get a plentiful supply of this cheese
so dear to her heart she could not
resist it. OF course, the dispair of the
dietitian was founded on the realiza-
ton that the nutrition of the family
probably would suffer for several
weeks owing to a lack of milk. But
the fact remains that the Italian
woman had at least one point on her
side in that Italian and other foreign
cheeseS are really superior in flavor
to much of our store cheese"
Even we Americans. who are con-
sidered connoisseurs in flavor, are very
glad to use by way of a judicious
introduction foreign cheeses; although,
to the honor of the Stars and Stripes,
it must be said that many of our
own dairies are responsible for eheeses
that need never cause MS to blush. The
difference in the flavor of the American
and the foreign cheeses lies in the type
of bacteria by means Of which they are
ripened.
Beginning with Switzerland, we find
that one of the most popular cheeses
is Gruyere. This has been made in
Switzerland and in France for hundreds
of years. We are all familiar with the
large holes in this type of cheese, and
since the war we ourselves have been
making a variety known as domestic
Swiss cheese.
Another Swiss cheese, Neufchatel,
has grown beyond it's mother country,
and is now being made throughout
Europe and even through the United
States.
Holland gives us Edam cheese, which
takes its name from its own home
town. a charming. Dutch village.
The Dutch cheeses are not quite SO
"rich'' as some others, since these are
often made from SKINNED milk. This
fact, however, does not mean that the
food value is seriously lessened, since
skinned milk contains many OF the
most valuable elements of the milk
Sunny Italy comes next, and from
her we get many varieties Of delicious
cheeses And the ripening and drying
of hard cheeses are very interesting
processes. Caves and cellars are used
for this, and great care is taken 10
keep the temperature very even.
In Northern Italy we find Gorgonzola'
a cheese somewhat like Roquefort'
although somewhat milder In flavor.
The particular process used helps the
ripening of this cheese and gives 1t
very strong flavor.
France sends US many sort cheeses'
one of the most popular. Camemoert,
another name which has been acquired
by geographical location. For this
cheese whole milk is usually used.
Copyright. 1921