The nitrogenous matter in
milk is known as caseine, and it is this which principally forms cheese.
CHEESE is commonly considered only a relish, but is in reality one of the
most condensed forms of nitrogenous food; and a growing knowledge of its
value has at last induced the Army Department to add it to the army ration
list. Mattieu Williams, after giving the chemical formulas of caseine and
the other elements of cheese, writes; "I have good and sufficient reasons
for thus specifying the properties of this constituent of food. I regard
it as the most important of all that I have to describe in connection with
my subject,--The Science of Cookery. It contains, as I shall presently
show, more nutritious material than any other food that is ordinarily
obtainable, and its cookery is singularly neglected,--practically an
unknown art, especially in this country. We commonly eat it raw, although
in its raw state it is peculiarly indigestible, and in the only cooked
form familiarly known among us here, that of Welsh rabbit or rare-bit, it
is too often rendered still more indigestible, though this need not be the
case. Cream-cheese is the richest form, but keeps less well than that of
milk. Stilton, the finest English brand, is made partly of cream, partly
of milk, and so with various other foreign brands, Gruyere, &c.
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