Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables

by Woman's Institute of Domestic Arts and Sciences

IMPORTED CHEESE

26. Each of the European countries has originated its own peculiar kind of cheese, which remains representative of a certain people or locality. The majority of these cheeses have met with so much favor in the United States that large quantities of them are continually imported. A few of them have been copied here with success, but others have not been successfully made. While these are not in such common use as the domestic cheeses, it is well for every one to know their names and the characteristics by which they can be identified.

27. ENGLISH CHEESE.--Chief among the kinds of cheeses made in England is CHEDDAR CHEESE, which is illustrated at a, Fig. 4. It is rich, double-thick cream cheese, ranging from a pale to a dark yellow, although when uncolored it may be white. Such cheese, when fresh, has a milk flavor, but when it is well ripened it has a characteristic sharp taste. New Cheddar cheese is soft, but not waxy, in texture and may readily be shaved or broken into small pieces; when it is well ripened, it may be grated. English Cheddar cheese is not unlike AMERICAN CHEDDAR CHEESE, or, as it is commonly called, American cream cheese, which is shown by b. In fact the American variety is made according to the method used for the English. Owing to its characteristics, flavor, and abundance, Cheddar cheese, both English and American, is the kind that is used most extensively in the United States.

ENGLISH DAIRY CHEESE, shown at d, is similar to Cheddar cheese, although it has a reddish color and, on account of the method of manufacture, it is harder. This kind of cheese lends itself well to cooking, as it may be easily grated.

CHESHIRE CHEESE, a well-known English variety, is a dry cream cheese made from whole cow's milk. It is deep yellow or red in color, similar in flavor to Cheddar cheese, and is used in much the same manner.

STILTON CHEESE, shown at m, is a hard cheese made from cow's milk to which cream has been added and which is coagulated with rennet. Mold is introduced into this cheese, so that it resembles Roquefort cheese, which is shown at j.

28. HOLLAND CHEESE.--The variety of cheese shown at e, Fig. 4, is known as EDAM CHEESE. It is a hard rennet cheese of a red color and is mild in flavor. This kind of cheese is molded into the shape of a ball, the outside of which is usually dyed red, and will keep for a long period of time. Edam cheese is one of the important products of the Netherlands, and while it is seldom used in cookery in the homes of this country, it is served at the table. Usually a section of the top is cut off to serve as a lid while the inside is scooped out as needed. Sometimes, after most of the cheese has been removed, the hollow shell is stuffed with macaroni or rice that has been cooked and seasoned and the food then baked in the shell.

29. FRENCH CHEESES.--Among the French cheeses, the variety called GRUYÈRE CHEESE, which is shown at f, Fig. 4, is well liked. It is usually made of skim milk, has a yellow color and a mild, sweetish flavor, and contains large holes like those found in Swiss and Emmenthal cheeses, varieties that are very similar to it. Like these cheeses, Gruyère cheese may be used in cooking or served without cooking, being used considerably in the making of sandwiches.

BRIE CHEESE is a French variety of very soft cheese, with a strong flavor and odor. It is made from whole or partly skimmed cow's milk coagulated by means of rennet. This kind of cheese is used mostly as an accompaniment to other foods.

CAMEMBERT CHEESE, which is shown at h, is also a soft cheese. It is made by practically the same process as Brie cheese and is used in the same way. This cheese has a typical odor. Its rind is thick and dry, but its center is very soft, being sometimes almost liquid.

NEUFCHÂTEL CHEESE, which is shown at i, is a soft rennet cheese made from cow's milk. It is made at Neufchâtel-en-Bray, France, and not at Neufchâtel, Switzerland. This variety of cheese is wrapped in tin-foil and sold in small packages. It is used chiefly for salads, sandwiches, etc. As it does not keep well after the package is opened, the entire contents should be used at one time.

ROQUEFORT CHEESE, which is shown at j, is a hard, highly flavored cheese made from sheep's milk coagulated with rennet. It has a marbled appearance, which is due to a greenish mold that is introduced. Roquefort cheese is frequently served with crackers at the end of a meal, and is well liked by many persons.

30. ITALIAN CHEESES.--From Italy is imported a cheese, called PARMESAN CHEESE, that is used extensively for flavoring soups and macaroni dishes. This cheese, which is shown at g, Fig. 4, is very hard and granular and, provided it is well made, it will keep for years. Owing to its characteristics, it may be easily grated. It can be bought by the pound and grated as it is needed, or it can be secured already grated in bottles.

GORGONZOLA, another Italian cheese, is shown at k. It is not unlike Roquefort in appearance and in use, but it is made from whole cow's milk coagulated with rennet. Into this cheese is also introduced a mold that gives its center a streaked or mottled appearance.

31. SWISS CHEESES.--Possibly the best known cheese imported from Switzerland is the variety known as SWISS, or SWITZER, CHEESE. This kind of cheese has different names, depending on the district of Switzerland in which it is made. Nevertheless all of them are similar and have a mild, sweet flavor. Swiss cheese may be readily recognized by its pale yellow color and the presence of large holes, although it resembles Gruyère cheese very closely.

EMMENTHAL CHEESE is a variety of fairly hard cheese that originated in Switzerland, but is now made in many other countries. It is similar to Swiss cheese, being made from whole cow's milk and characterized by large holes about 3 inches apart.

SAPSAGO CHEESE, shown at n, Fig. 4, is a skim-milk cheese made in Switzerland. It is a very hard cheese, and therefore suitable for grating. In the process of making this cheese, melilot, a clover-like herb, is added, and this gives the cheese a green color and a peculiar flavor.

32. BELGIAN CHEESE.--A cheese that originated in Belgium, but is now manufactured in other countries, is the variety known as LIMBURG, or LIMBURGER, CHEESE, cheese, which is shown at l, Fig. 4. It is a soft rennet cheese made from whole cow's milk. It is very strong in taste and smell, due to putrefactive germs that are added to the milk in its manufacture.