CHEESE. Is made from milk caused to coagulate by the ad dition of some acid (usually rennet) and separating the curd from the whey and pressing it in suitable moulds.
There are many varieties of C. usually named from the places where they were first produced. Some of the most famous are the Cheddar, (which see) the Neuchatel, a French C. which is made from pure cream ; Cheshire and Double Gloucester, made from the whole milk ; Single Gloucester, from half new milk and half skimmed milk ; Stilton and Wiltshire. Gouda C. is made in Holland by curdling the milk with muriatic acid instead of ren• net in order to exclude mites (which see). Edam C. is a firm, rich cheese, almost perfectly round, about the size of a cocoanut and is painted red. Limburger C. mostly esteemed by the Ger mans and Hollanders, is ripened by slow heat during its manufacture.
Skimmed milk cheese is a poor quality made from skimmed milk. Half skimmed C. is made from half skimmed and half whole milk, the skimmed evening's milk being added to the whole morning's milk. Full cream cheeses are those made from milk the cream, and are, of course the most desirable article. Cream Cheddar and Neuchatel are made from cream alone.
Pineapple Cheese. A fine grade of cheese generally imported, and made in the form of that fruit. Dealers should tell their customers to cut a P. C. so that the upper portion will re main as a lid while the inside is cut out as needed, preserving both the cheese and its shape.
Schweitzer ; or Swiss Cheese is a strong, tough cheese, which is largely made and eaten by our German-American people. It has a strong odor.
The best Italian chcese is Parmesan, a strong skimmed milk article. In France Roquefort is the high grade. In Switzerland Gruyere and Neuchatel—the latter is made in size from goat's milk and imported while fresh. Gruyere is skimmed cow's milk flavored with herbs. (See full page illustration of cheese.) As an article of food, cheese is very nutritious, but when eaten in quantities it burdens the digestive organs, though when taken in small quantities as a condiment, it stimulates and aids the di gestion of rich food and desserts.
The care of cheese in the store is often neglected. In warm weather they should be kept in a cool, dry place and he frequently inspected and turned over in their boxes ; if they show signs of swelling it is well to pierce them with a wire to give vent to the gas, which can afterwards be expelled by gentle pressure on the swollen portion. All mold or mites on the top of the cheese should be neatly scraped off, the surface rubbed with a little sweet oil afterwards, and if the loose sheet or plate which lies on the top and bottom of the cheese is damp, it should be replaced by a clean and dry one.