4 8 
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
and is imported in tubs containing four cheeses. It sells at abou 
twenty-three cents per pound. Sapsago, or green cheese, in shap 
like an inverted cup, also comes from Switzerland. Each chees 
weighs half a pound, and is imported in casks containing from 250 t 
400 pounds, selling in a wholesale way at eighteen cents per pounc 
The small, round Edam cheese, in shape and size like a cannon bal 
with a thick rind, of a bright red color on the outside, comes fror 
Holland, and is worth $11.50 per case of six. It is in great deman 
for vessels about to sail on long voyages, as its smooth, tough rin 
resists the attacks of insects and the action of the atmosphere. Ho 
land also produces the Gouda or pategrasse, which, in appearance, ; 
like an English dairy cheese, and in cases of six cheeses, brings thirt 
cents per pound. Gouda kosher, Gowsher kaas, is also from Ho 
land, and worth thirty-four cents per pound, while another Hollanj 
cheese, called Leyder, or Cominje kaas, is only valued at twenty-fod 
cents per pound. 
Parmesan cheese, the only kind proper to cook with macaroni 
is imported from Italy in tubs containing four or five large, flat, roun 
cheeses, which are called loaves, and are worth thirty-four cents pt 
pound. Italy also sends us Roman (formaggio Roman) at twenty 
eight cents. Strachino di Gorgonzola at thirty-two cents, and Cacci 
Cavallo di Napoli at thirty cents per pound. The demand tor tl 
different kinds of foreign cheese is in about the following order, tb 
first-named being most called for, and so on in gradually lessenin 
quantities in the order named : Gruyere, Edam, Roquefort, Bri< 
Camembert, etc., Stilton, Parmesan, and English Cheddar, et 
What are known as American fancy cheese are pineapple, little chan 
pion, Young America, Victoria, and English dairy, all ot which are 
increased demand in this countiy. 
There are numerous imitations of foreign cheese made in tl 
United States, as, for instance, Swiss, made in New York, Wisconsi 
and Wheeling, W. Va., sells for 18 cents per pound, Limburger, mac 
in Wisconsin, New York, and Watertown, N. Y., wholesale at 17’ 
cents per pound ; Muenster, 20 cents per pound ; fromage de Bri 
$1.25 to $1.40 per piece ; Neufchatel, 3^ to 4 cents each ; crea; 
cheese, $2.50 per box of one dozen, and fromage d’Isigny, $2.20 pe 
box of six pieces. All of these cheeses are excellent imitations of tl 
imported, and as they are made by the same process as abroad, ar 
by foreign workmen, they will no doubt, in time, supersede the ir 
ported article altogether ; in fact, Limburger is made here so cheap 
and in such perfection that its importation has almost ceased, whi 
some has already been exported to Europe. I his industry of makir 
new styles of cheese is only in its infancy in the United States, but 
is expected that the capacity of the factories now in operation will n: 
be sufficient to supply the demand. In fact, there are new factori ■ 
in process of building ; one at Theresa, N. Y., will cost, when fi 
ished, $15,000, and is intended for the manufacture of Limburg<; 
cheese alone, the entire product of which, it is expected, will be co 
sumed at home. There are, however, some foreign cheeses that ha 
not been successfully imitated here, and they are Roquefort, Stiltc 
Parmesan, Camembert, and others. 
