Domestic science, principles and application

weeks to be cured by a special mold which penetrates through every part. It comes wrapped in tinfoil. Camembert has a pasty consistency, with a decided odor and flavor, which is produced by a reddish-brown mold. It is marketed in small, round, wooden boxes. Limburger is made from either whole or skim milk, and has a reddish-yellow rind. Its odor is distasteful to most persons. Roquefort is a soft or semi-soft cheese and contains a blue mold. It is made in France from sheep's milk and is cured in caves that have just the right, uniform temperature. Cream cheese, true to name, is made from sweet cream, and is sold under various brands. Dutch, or cottage, cheese is made from sour skim milk. Composition of Cheese. — The composition of cheeses varies. In general, they may be regarded as composed of about one-third protein, one- third fat, and one- third water. The following table gives the composition of a number of common varieties, as reported by various authorities: — The Composition of Cheese Kind Cheddar (green) Swiss Cream Full cream Skim milk Limburger Water Protein Fat Sugar Per cent Per cent Per cent Per cent 36.80 23.75 33.75 0.00 36.10 28.00 29.50 3.30 36.33 18.84 40.71 1.02 38.00 25.35 30.25 1.43 46.00 34.06 11.65 3.42 35.70 34.20 24.20 3.00 Mineral matter Per cent 5.70 3.10 3.10 4.97 4.87 2.90 Food Value.^Cheese has a high food value. Nearly all of the protein and fat of a gallon of milk is contained in —7 the pound of cheese made from it; it is therefore a very concentrated food. In general, it may be said that a pound of ordinary cheese is equal in food value to about two pounds of ordinary meat, a dozen or more eggs, and a pint of dried peas or beans. It may therefore be used as a substitute for meat, and is so used in many European countries. The latest experimental evidence goes to show that while cheese may remain in the stomach a little longer than some other foods, due to the fact that the fat is so closely bound up with the protein, yet it is completely and easily digested in quantity without harmful results. In selecting cheese, it must be remembered that the stronger flavored varieties are much higher in price and are to be regarded as luxuries. The mild varieties have an equally high food value, are comparatively cheap, and could well be used more extensively in place of meat in American homes. Cheese should be eaten along with bread, rice, macaroni, or similar food, to balance the carbohydrates and to furnish more bulk. When used at the close of a full meal, instead of as a part of it, cheese is likely to overtax the system with much protein and fat, unless proper care is taken in planning the meal. Cooking Cheese. — Cheese may be served in a great variety of ways. It is used with eggs and milk to make fondu, souffles, or rarebit; and is added to macaroni, potatoes, omelet, or creamed vegetables to form a substitute for meat. It is served with salads or on toasted crackers and in cheese straws. Cheese does not require long cooking, which toughens it, but is sufficiently cooked when melted. There is nothing to show that properly cooked cheese is any harder to digest than that uncooked. 1. Cheese Souffle 2 tbsp. butter H c. grated cheese