Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1925-12-19
CHEESES

memorial tablet has been erected
to Nine. Marie Harel, creator of
camembert cheese on her Brittany
cottage in Camembert, France. What
Nine. Haref discovered was the way
TO control certain mould. Camem-
bert differs from most cheeses in that
the mold forming on the exterior
mellows the core. When the cheese
is ripe the interior is a creamy blob
enclosed in a stiff discolored sheath,
so slender is the path the world
makes to the historic homes of IA
nous ,cheeses that one often must go
TO Baedeker for the sign posts. Cam
embert is on few maps; Cheddar.
which supplies the technical title for
American or rat trap cheese is fif-
| teen miles southeast of Bristol, Eng
land; Stilton is IS miles directly north
OF London; Gorgonzola is in Italy,
close to Milan; Parma. one of the
largest of the cheese towns, is the
city in south Lombardy that gives its
name to aPrmesan; Swiss cheese is
more properly Emental, for the VAL
ley of Emmen Thai near Bern; Mum
ster IN Germany saw the birth of
Munster cheese; red and yellow Edam
cheese balls are still colorful orna-
ments to the Edam market near Ans
terdam; Neufchatel on the Dieppe-
Paris rail line, was the object of Ger
man drives for far other purposes
than to get soft cream cheese; Linn
bourg, the town made famous by an
odor, lies near Liege where Belgium
halted the invaders; and finally there
Is Roquefort. in the Auvergne Plateau
of Central France.
For more than two thousands
years the caverns of Roauefort have
cured cheeses. Roquefort has a nat
ural monopoly because nowhere else
40 nature and man combine the same
elements. In the limestone rock are
numerous linked caves in which there
is much water. Nature maintains in
tnese caverns constant Temperature
atmosphere saturated with moisture;
fort mold and discourage growth of
other molds. 80
On the rocks above hilIsmen tend
4oo.ooO sheep, a special breed in
Wnlcn the requirements for wool and
Tor meat have been sacrificed for the
maximum supply of milk.
&oquefort culture spores are pro-
pagated in special bread which is
dried, ground and mixed into the
sheep-milk cheese. Before the cheese
goes to the caverns the makers per-
forate the cylinders with a skewer
to admit air. Skewer marks may be
traced in the slender lines of green
mold found in all Roquefort cheese.
Americas contributions to the
cheese industry have been chiefly
scientific production, large scale out
put and improved styles of marketing.
philadelphia. cream cheese and
some other cream cheeses are new in
that fresh curd Is used, but the tex
ture links them to the Neurchatel
group.
wisconsin in one year produces
more than twice as much cheese as
switzerland. Yet Wisconsin owes an
eternal debt to Switzerland because
her cheese industry was built I'D in
part by Swiss immigrants. Still ear
her. Amsterdam's knowledge of
cheese making was transplanted to
New Amsterdam and cheese making
centers still mark the westward
march of Dutch pioneers in New
York, Michigan and parts of Wiscon-
sin.
Loaf cheese, wrapped in tin fol-,
Is strictly Yankee invention and a
goo one because a slice Is the size of
piece of bread and because drying
cannot exact great losses in money
and quality.
NOT many months ago a man who
Is a big figure in American politics
and industry arrived in Washington.
Employees in this mans Washington
ONCE Stod eady to do his bidding