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Show CliEESKS -WIIEXCETHEY C0M& IMITA1ION3 IN THIS OOU.NTItV. lVfl'IJlIt Ult-VSDS AJIOSO EMCTIHS. It Is a fut of tho religion of every epicure that "'a dinuer withuut cliecfe is like a beautiful inaideu with only one eye." There is hura- liuj In cliceM: every here, aud not only are A mcrlcau urauds of foreign cbetse oirered for tale & the real article iu 'ew York,.but the Kuro-peau Kuro-peau cheec emongers are tricky. An Knjilitliman uf uational reji-tatlon reji-tatlon has salu: ! do verily think lluit in lS2Sa Stilton cheese was a better fellow tliau he Is Iu lSS9,"aud the umn ought to know, for lie. lias eaten theai for almost three-quarters of a cenlury.l Stilton is h imaint old village In the northwestern tart of Huntingdonshire, Hunting-donshire, iu the wot central tart cf Kuglaud. It has never been famous for ai.ytliing but cheese, and by rights Its lame as a chcete centre ii not legitimite. During the reign of George III. and during the coaching days ol this icnlury, forty-two fast mail nclit-3 ra.ted eacli dav over the "(Jreat Nortli lUod," which nius through Stilton. A fat, fair dame, fcy name Sliss Worthington, was Mi u hostess of the luu at Stilton until un-til IS.T0, and it was her custom tu have on hand a quantity of the cheese to sell lo iiseugers. Cambridge Cam-bridge "undergrads," as well ns cooutry gentlemen laasing through to the Nortli, would Invariably take home a cheese, and so the variety Ipccame known as Stilton. Then, as now, U all camu from Leicestershire, Leicester-shire, although Xlits Worthiugtou alnays asserted the contrary. The Stilton that comes (o tl.is country is fairly good. It lias U-en said that iu tliu old days men put less milk in their cream aud less water in their milk than at present, but It is only fair to admit ih.it the crusty, brown old iort that was taken u ith it made it seem better to those who ate it long ago. Stilton is the most csnslvc of the cheese brought lo this country, and the sile fur II is found altogclhtr ill the Kaslern States. The other Euglish cheese im-jorted im-jorted are Cheddar, Hoyal Arms, Cheshire aud Djuble-liloster, but the demand for these Is small. Three-quarters of all the cheese sold In Amerit-a is of Swi-s manufacture, and the Uruyere, or Kmmeuthal, jndSuriiiz leadiu po.ularity, with S-ipsago a ckwe third. Swiss cliiese eanbesliipjtxl the year round, but it isaflettedby exposure toe.xtnino heat or cold. It is kept U-st by ttor-ug ttor-ug in cold, damp cellars. From Hollund, Ivdam. Couda, or PategrasK-, Uouna - Kosher or Uowsehe Kas-, Leydcn orfomlnje-Ivaas orfomlnje-Ivaas are imported. The Dutch cheese are kept easily aud are con-iqueu'.ly con-iqueu'.ly pojiuLir. From tJerniany comes ltomatour. 'imeof tho I.imbergtr. Thurlnger Kuinmel. OlmulziT HanJ-kaseaud if ii. ...i I .... ti..i;.i :.... llarzer Ilaud-kase. The Sell tteizcr-kise tteizcr-kise and LiuiburgiT Used here are aimust altogether m.lJe iu this country. From France we get Ittxiuefliot, the most popular, Meiiiuta, Ilrioiuebec, Camemlsrt, Pont L'eveipje, llondons de Netlf-cliatel, Netlf-cliatel, C'uulouiuders and last, but tiy uo means leat. Fromage de lirle. llrie is extensively iniitated iu America, most of tho factories blng iu Ohio, New York and Michigan, Mich-igan, and one has three factories iu New York luruiug out llrie. The ''hceso should be soft; ill fact, nearly s.ft enough to be eaten with a ;iuou, but the dealers say that tlie tiud II iniu-sible to sell ill thai condition, except to foreigners aim Charles D'lmoiiico. The American imitation is in mist instances ot iVeut Hie ciUHU-teney of saudu.-t jil uttelly llavorless. It does iit-t smell, however, and that is pnI-jlily pnI-jlily what recommends it. Fioai Norway aud Sweden, Uammelust. (Jjedoslaud Jlyseott are Imorted, ut they don't sell except to Scandi-nivians. Scandi-nivians. 1 n the I tallau cheese, P lr-ulesan, lr-ulesan, Ilomano, Caccio t'avallo, "aurstrati, Fromaggio di Sicila, i iorgouzola and Straehinodi Milano are to be had. Parmesan and Gor 4uzala are most catcu. The Swiss cheese, Fromaged'Isiguy. Fromage le llrie, Caniembert, Oamburger. Kummel Mil Mueusteraio all extensively ex-tensively imitated. Ks. |