Evening star., 1937-03-24

relay race-were needed to produce
its distinctive sweetish flavor.
THE processed Swiss cheese doesn't
have those eyes. 1t is made of various
grades of Swiss and Cheddar cheeses
ground up, melted, and then run into
molds of various sizes. sometimes
into glasses or into small bricks to be
wrapped in tin-foil for merchandising
"a form convenient for spreads.
CREAM cheese comes third in
American production. Genuine
cream cheese is made from rich
cream thickened by souring or by the
addition of rennet. The name Phil
adelphia" prefixed to this type Of
cheese by one commercial firm, has
led some people to think of PennSyl-
vania as leader in such production.
This State, however, makes nowhere
near as much of it as does the leader
in the business-NeW York State.
Cream cheese has higher fat
content and a somewhat higher vita
min A value than do Cheddar and
Swiss cheeSes, but because of its
high moisture content naturally ranks
lower in total food value per pound.
Brick cheese, which ranks fourth
in American production, is an all
American food. Where it got its name
nobody knows for sure 1t is made
from the whole milk and has strong,
sWeetish flavor about halfway between
the Limburg and Swiss cheeSeS. 1t
has many small round eyes-quite
different from those of Swiss cheese
Its texture is elastic.
italian type cheeses ranked fifth
in production in this country in 1888
and equaled the amount imported
from Italy. Last year one firm Of
ltallan-AmericanS made 100000
pounds of four such cheeses.
Men in the Bureau of Dairy Industry
are responsible for the recent intro
duction of one of these Italian-type
cheeses to this country. Their model
was the Bel Paese, which translates
beautiful country" The cheese de-
veloped by the Bureau is mild, easy
to slice and spread, with soft and
waXy texture and slightly salty,
Tactic favor.
IT'S fine cheese for people who
don't like sharp cheese" comments
R. R.. Farrar, dairy specialist who de-
veloped it. One Pennsylvania firm
already has undertaken production
of this particular product. Italian
Americans have, quite naturally, been
the chief purchasers of this product
SO far.
a S TO the nutritive value of cheese,
five ounces of the average Ameri-
can Cheddar-and other similar firm
cheeSes-have practically the same
protein, fat, and calcium content as
does a quart of whole milk.
THE reason some people find cheese
hard to digest is that they try to eat
it in too large quantities at a time,
or not sufficiently broken up, or in
combination with other concentrated
protein foods.
When cheese is grated or shaved and
mixed into dish so that its particles
are separated by other food particles,
it is unlikely to cause digestive dis
turbanceS. Cheese is subject to the
same cooking taboos as are other pro-
teins. High temperatures make 1t
tough and stringy or leathery. If the
same precautions are taken in cook
ing cheese as in cooking eggs, its
digestibility should be increased rather
than decreased. say the specialists
of the Bureau of Home Economics.
Europeans like to CRATE a firm
cheese and have it in separate dish
to sprinkle into soup or over such
dishes as spaghetti, instead Of cook
ing it with the dish. And nutrition
lists in America approve this treat
ment, as it insures the needed breaking
up of the cheese particles.
with cheese or cheese dishes, for
balanced meal, one should serve a
cereal such as bread, a vegetable
such as tomatoes, lettuce, or spinach
and lastly fruit"