( Originally Published 1926 )
155 Q. Why are there so many varieties of cheese on the market?
A. The many varieties of cheese are due to the variations with respect to the kind of milk used, the proportion of butter fat or cream retained in or added to the milk, with respect to the methods followed in separating, preparing, seasoning, and handling the curd, and to the handling and ripening of the cheese.
156 Q. Is artificial coloring used in making cheese?
A. Yes. Practically all varieties of cheese on the market are colored with harmless coloring matter. This is allowed by an Act of Congress.
157 Q. What kind of cheese is the cheese known as American cheese?
A. This cheese, also known as American cheddar and as "store" cheese, is made from sweet milk—whole, partly skimmed, or skimmed—in round loaves, weighing all the way from 10 to 60 pounds. It is usually pale to darker yellow in color, though it may be white, when uncolored. Fresh American cheese is soft and quite mild. When well ripened, it has a sharp taste and is hard .enough for grating. It is the most commonly used cheese in this country. Several varieties of so-called package cheese are made from it. It is named "cheddar" after the English village of Cheddar, where this cheese was originally made.
158 Q. What is meant by "full cream" cheese?
A. The term "full cream" is commonly applied to American cheese made from unskimmed milk; that is, milk retaining all of its cream, and does not imply that the cheese is made from cream.
159 Q. What kind of cheese is Emmenthaler cheese'?
A. Emmenthaler is another name for imported Swiss cheese. It is made from whole milk or from partly skimmed milk and is ripened by special gas-producing bacteria, causing the characteristic "eyes" or holes of this cheese. It is a mild cheese, rather dry, and has a distinctive, somewhat sweet, flavor. (A similar cheese, known as "Domestic Swiss," is made in the United States, but it is not equal in flavor to the imported.)
160 Q. What kind of cheese is Limburger cheese?
A. Soft cheese, made by the Limburger process. It is ripened in damp atmosphere, and has a strong odor, which is caused by forced fermentation. Comes put up in 1-lb. and 2-lb. bricks. Originally made at Limburg, 'Belgium.
161 Q. What kind of cheese is the cheese known as Brick cheese?
A. This is a semi-hard, ripened cheese, made in this country by the American brick cheese process. It has an elastic, more or less open texture, and a strong, sweetish taste. In appearance and taste it stands between the Swiss and the Limburger cheese. It is put up in bricks weighing about five or six pounds.
162 Q. What kind of cheese is Camembert cheese?
A. Soft cheese, originally made in France. Has a strong flavor and odor. Usually put up in small, round, wooden boxes and in round tins. A similar cheese is made in this country.
163 Q. What kind of cheese is Edam cheese?
A. Hard cheese, made in Holland by the Edam process. It is moulded in spherical forms, and is usually coated with harmless dark red color or with paraffine. Each cheese weighs from three to four pounds. A similar cheese is made in this country and is sold as "Edam Style" cheese.
164 Q. What kind of cheese is Sage cheese?
A. It is a regular American cheese, differing only in that sufficient sage extract and crushed sage leaves are added to the curd to give it the sage flavor.
165 Q. What kind of cheese is "cream" cheese?
A. This is a soft, grainless cheese, made from cream or from milk to which a large percentage of cream has been added. It is usually sold in small pieces, weighing three or four ounces, wrapped in tin foil. This cheese is very similar to the Neufchatel, the French cream cheese, and is often sold as "Neufchatel type" cheese. The cream cheese is also sold flavored with finely chopped pimientos.
166 Q. What kind of cheese is Brie cheese?
A. This is a soft cheese, similar to the Camembert. Originally made in France. American cheese manufacturers are making Brie cheese in every respect as fine as the imported article.
167 Q. What kind of cheese is Sap Sago cheese?
A. A hard skim-milk cheese, produced in Switzerland. It contains a powdered aromatic clover in the proportion of 1 pound to every 4 pounds of cheese, which gives to the Sap Sago cheese its characteristic flavor and green color. This cheese is made in conical moulds, each piece weighing about a third of a pound. The Sap Sago cheese is quite inexpensive and is used largely for grating purposes, especially over bread and butter.
168 Q. What kind of cheese is Primost cheese?
A. This cheese is a by-product of American cheese, being made of whey and brown sugar. It has a distinctive flavor, and is especially liked by the Scandinavian people. Usually comes in 2½-lb. pieces.
169 Q. What kind of cheese is Parmesan cheese?
A. A very hard cheese, made in Italy. When broken, it has a granular appearance. In this country it is usually sold grated and put up in bottles. It is used for serving with soups, for seasoning macaroni, and for other similar purposes. Will keep for years.
170 Q. What kind of cheese is Reggiano cheese?
A. The Reggiano cheese is imported from Italy and comes in loaves and also in granulated form. The loaves average from 45 to 70 pounds, are blackened outside, and are of rich yellow color inside. The grated Reggiano cheese comes in jars and is used chiefly for flavoring soups and macaroni. It takes from two to four years to properly cure this cheese.
171 Q. What kind of cheese is Roquefort cheese?
A. This is a semi-hard cheese made in France from either sheep's or goat's milk. The green, mottled appearance of this cheese is due to the green molds which develop around the bread crumbs that are used in preparing it. It is this green mold that gives the Roquefort cheese its characteristic flavor. A similar cheese, equal to, if not better than the imported, is made in this country, and is usually sold under the name of "Roquefort Style" cheese.
172 Q. What kind of cheese is Gorgonzola cheese?
A. This cheese is an Italian cousin of the Roquefort cheese and is called the Italian Roquefort. It is made from cow's milk in loaves weighing about 20 pounds each, and de-rives its name from the village of Gorgonzola, near Milan, where it was first made.