CHEESE 



1291 



CHEESE 



Checkers is a very ancient game, known by 

 the Egyptians, Greeks and Romans. It was 

 played in Europe in the sixteenth century. An 

 old form of checkers is known in China as "the 

 game of circumvention." M.S. 



CHEESE, cheez, an important food, made 

 chiefly from the "curds" of milk, the product 

 of a flourishing industry in every grazing and 

 agricultural section. 



Process. The simplest variety is the cot- 

 tage cheese, or Dutch cheese, made by many 

 housewives. To make this, the milk is allowed 

 to curdle and is then subjected to a very gentle 

 heat, as great heat toughens the curd. The 

 whey is then drained off, the curd is salted, and 

 if desired, cream is mixed with it. By far the 

 larger part of the commercial cheese is made 

 in factories, and the process, though differing 

 in details, is practically the same in its essen- 

 tials for the various kinds. This process in- 

 cludes curdling the milk with acid or rennet, 

 separating the whey from the curd, grinding 

 and salting the curd and packing it in molds 

 of various sizes and shapes. These are then 

 subjected to pressure, that all the whey may 

 be forced out. Sometimes all the butter fat 

 of the milk is left in it; in this case the 

 cheese is known as full-cream; sometimes but 

 a part is left, and half-skim cheese results. Full- 

 skim cheese, which contains no butter fat, is 

 in general hard, tasteless and horny, and in 

 some places its manufacture is forbidden. All 

 except the cottage variety are the better for 

 being ripened, that is, kept for several months 

 in a cool place. 



Kinds. Some kinds of cheese are hard, some 

 are soft, according to the method of ripening or 

 the amount of water which is allowed to remain 



Protetn.25-9 

 Ash. 3.8 



blue mold has formed through it; Edam, a 

 hard, yellow cheese sold in red-painted balls; 

 Parmesan and Gorgomola, hard cheese; Swiss, 

 a hard cheese which is somewhat porous and 

 filled with Swiss "eyes," and Neuchdtel, 

 Camembert and Limburgcr, all soft chain. 

 The United States makes mostly Cheddar 

 cheese, commonly known as American cream 

 cheese, nine-tenths of its huge product being 

 of that variety. 



Amount Produced. Canada and the United 

 States are among the greatest cheese-producing 



Quebec 



Michigan 



Ohio 

 12 



Oregon Qi California 

 *+ A 





Illinois 

 5 



i Pnnce Edward 

 Island 3 



Figures Represent Millions of Pounds 



WHERE CHEESE IS MADE 

 An average production of five years is repre- 

 sented in the totals. 



countries in the world. In Canada the stand- 

 ard has been kept high by the passage of laws 

 forbidding the sale of skim-milk cheese, and 

 the result has been great popularity for Cana- 



C a r bohy d rat e s, 4-3 



Carbohydrates, 24 



FOOD VALUE OF CHEESE 

 At left, full-cream cheese ; at right, cottage cheese. 



^-fat.10 

 \AsKl.8 



in them. Certain kinds, chiefly made in 

 Europe, are famous and in great demand. 

 These include Roquefort, a soft cheese which 

 has been allowed to ripen until a harmless 



dian varieties in other countries. Almost 200,- 

 000,000 pourfds are exported every year, Ontario 

 alone exporting more than the entire United 

 States sends abroad. 



