White Bluffs spokesman. [volume] (White Bluffs, Wash.) 1907-1938, 1937-11-18
Cheese Discovered
BY Arab Tribesman
BY Jeanette III. Crum, Nutritionist
Washington State Dairy Council

Milk holds a unique place in the
American dietary 1t is used every
day and many times day, because
of it's excellent food value. And
milk is used in many different
forms. Milk products, as well as
milk itself, make valuable con-
t1ibution to our diet. Milk in the
form of cheese is being used more
and more.
The story Of how the making of
cheese was discovered is an inter-
esting one. Tradition has it that.
several thousand years before
Christ, an Arab herdsman started
one day on a journey, carrying for
his lunch a bag OF dates and a.
skin bottle, made from the fstom-
ach of calf, filled with milk. The
heat and the rennin present in
the calf skin bag coagulated the
solids of the milk, squeezing out.
the liquid. AS the tale goes, when
noon came our Arab friend had
only a few trickles of thin wa
terry liquid he had never seen be-
fore, instead of the deep draught
of milk he had expected. Curiosity
prompted him to investigate. He
found the milk gathered into,
lunpy yellow white masses of moist
but solid masses. 1t proved to be
good tasting He related his ex-
periences and his tribe took UP the
idea, leading to the making of
cheese.
So the world discovered long ago
how to make one of the most wide
~ used and popular foodstuffs
ever added to the diet. In this
quite solid form, cheese is easy to
ship and keeps very we'll, which
makes it such an economical food.
It is a concentrated source of good
quality protein and is high in cal
cium and vitamin A.
In the United States large
cheese intake is less common than
in most other dairy countries. Ac-
cording to data secured from the
Bureau OF Agricultural Economics
of the United States Department
of Agriculture, the per capita an
nual consumption of cheese in 1890,
not including cottage cheese, was
All pounds. This amount of cheese
supplies about one-twelfth of the
daily adult standard of calcium.
Among European peasants the com-
mon use of large quantities of
cheese solves to large extent their
problem of calcium consumption. 1t
is conceivable that an adult may
safely omit milk almost entirely
from the diet, provided cheese is
included literally.
Cheese does not need to be
cooked but SO often it is combined
with foods that are cooked that
one should know the effect of both
dry and moist heat on cheese.
Cheese is sufficiently cooked as
soon as it lis melted. When making
cheese sandwiches which are toasted
N'"iNtS1 VAAS O4o4SI, OOOAA Ct~o VA1C
bread is brown and the cheese
melted, the sandwich is done. IL
left longer, the water will be evap-
grated and the resulting cheese
will be hard and dry. In making
a cheese sauce, where moist heat
is used, low temperature for
short period of time is needed If
the cheese is cooked at too high
a temperature or cooked too long
at low temperature the fat melts
and runs out, leaving the coagulat-
ed protein in a tough, stringy mass.
So remember, cook cheese for
short period of time at a low tenn
perature.
Rolled Cheese Sandwiches
Take thin slice of fresh bread,
out off the crusts and spread even