Foods, their selection and preparation

Use in the Diet. There are two important uses of cheese in the diet: first, as an inte¬ gral part of a well-balanced meal to supply protein and energy; and second, to add flavor to bland foods and give zest to the meal. In the use of cheese as a source of protein and energy, the milder-flavored varieties are best, not only because they are less expensive but because they can be used in larger amounts. The more highly flavored varieties should be depended upon when cheese is used chiefly for flavor. This type of cheese, sparingly used, makes an excellent appetizer and an equally good ending to a meal. Thus it stimulates digestion and helps to make meals interesting. In order to select cheese wisely for the use desired, a knowledge of the different varie¬ ties is necessary. Cost, flavor, and grade are three guides to selection. The different varieties vary in cost; there is a range in cost within a single variety depending on the quality and length of ripening. Flavor. American Cheddar cheese may be "mild” or "sharp” — the "sharp” having been allowed to age or ripen from eight months to two years, while the "mild” is from four weeks to seven months old. Sampling is the best guide to flavor. Grades. Many of the European- type cheeses are valuable for the flavor which they contribute to the diet, as well as for their food value. These vary considerably in price. Legal standards for some types of cheese have been established by the United States Department of Agriculture. Ameri¬ can Cheddar, for example, must contain no more than 39 per cent moisture. Similar standards are established for other varieties of cheese. Voluntary grades also have been set up by the United States Department of Agriculture for American Cheddar cheese. Some manu¬ facturers have taken advantage of this service and their cheese carries the grade mark on the rind or package. First qualities are rep¬ resented by 93 and by 92 score. This is a guide to the consumer. Kinds and Cost. The kind of cheese fre¬ quently is designated by the place where it was first made. Most cheeses originally made in other countries are now produced in the United States but they must be so labeled. All the dairy states produce some cheese. Since the milk which is not required in the fluid milk or butter market goes into cheese, cheese production varies with the demand for fluid milk. At present, Wisconsin leads the states in cheese production. Cheddar is the most popular cheese in this country and the amount consumed exceeds that of all other kinds combined. Plymouth, Wisconsin, is the principal cheese exchange for American Cheddar. The wholesale prices of this cheese are established there and quoted in ail leading city markets. The cost of most special cheeses is deter¬ mined largely by flavor, not by food value. Swiss Cheese • A cut through this large Swiss cheese (200 pounds) shows the large holes typical of this type of cheese Table XXVI • Principal American and Imported Cheeses [Practically all made in the United States now.] Name Country of Origin Characteristics Usual Weight Shape Ripening Use American Cheddar England, but now leading in United States Hard; white to orange inside; mild to sharp; waxed surface 10 to 80 lb. Circular; cy¬ lindrical 4 weeks to 2 years General; processing Bel Paese .... Italy