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Show v Mi- M : . mm) . " '.v-.r. '';"' '"' Six-year-old Johnny Whltt, grandson of Mr. and Mrs. Cecil Smith, Panguitch, sports three shiny new liwi ii m w ill t -ywniim n i r tt r .t.."'. trophies recently brought back from novice motocross races in the southern California area. Where Did That Cheese Get It's Name? Cheddar cheese was named . after the little town of Cheddar, England. En-gland. Iimburger cheese was first made in Lim-burg, Lim-burg, Belgium, not Germany, Ger-many, as many suppose. Brie originated in the Pays de Brie, a dairy region just south and east of Paris, France. But, you might ask, where did cheese itself come from? Cheese is the solid part of milk, called "curd," which is separated from the liquid part, "whey," by heat, microorganisms, enzymes, or any combination com-bination thereof. From this basic process come all the varied and delicious deli-cious cheeses of the world. The first cheese probably pro-bably was very similar to what is known today as cottage cheese. This nutritious nu-tritious food was most likely discovered 9,000 years ago when one of t,he first humans to domesticate mammals left a bowl of milk in the sun. It turned sour and thickened, and then the liquid evaporated, leaving leav-ing the curd behind. A modified version of this method was used for centuries to make cheese in the simple cottages that gave cottage cheese its name. That it was most often made by farmers (which included Just about everyone in olden times) and that the milk was heated in large pots account for the name of cottage cheese's slightly drier and more acidic cousin, fanner's or pot cheese. These are "fresh" cheeses, that is, highly perishable, not aged or cured. Aged cheese developed de-veloped when ancient people began storing drained and pressed curds in cool caves. They found the flavor improved improv-ed and the cheese kept much longer. Names that distinguish aged cheeses are often the names of places where they were first made: Colby, a type of cheddar, from Colby Township, Wis.; Parmesan, Parme-san, a hard cheese for grating and cooking, from the area around the city of Parma in northern Italy; Swiss, from Switzerland, Swit-zerland, obviously, but called Emmentaler by the natives, from the valley of the Emme River where the cheese was developed. |