A 6000lb. CHEESE.

Taranaki Herald, Volume LXI, Issue 144145, 15 July 1913, Page 5

A 6000 lb. CHEESE.

THE LARGEST EVER MADE. It is said, that the largest cheese ever mn<Jo in the world hfls manufacturcd in Quebec. It is scarcely icmarkable that such a record should fall to Canada. The rich pastures of the Dominion and the excellent methods adopted have already given _ to Canadian dairy produce a special importance. Connoisseurs in cheese readily eat the Canadian makes, and they are comparable to some of the best English qualities which are universally appreciated. The record-breaking specimen is over eight yards in circumference, its height is some ten yards, and its weight fullv, 60001 b. It is a significant tact that this marvel has been manufactured in Quebec. The town is mostly French, and the taste for cheese is a national trait. Canadian cooling differs greatly from American. Exports declare that throughout the whole country French influence may be traced. Shis gives to the dishes prepared, as well as to the choice of recipes, a certain refinement and daintiness not. so frequently; met on, an American table, save, where cosmopolitan influence has made. itself felt. An immense increase .has .taken place in England in the use .of cheese. It is constantly recommended as a good substitute for moat. .Lunches of cheese and fruit are advancing in favour; and a glance at the. provision made in the stores would convince the most sceptical that variety is demanded, and that cheese is taking- a prominent place in the national diet. Although the Italian plan of adding, grated- cheese to soup is not, so far, popular, the custom is making,way. ■ French people have always counted- this comestible as a necessary part of the daily menu. The magnificent specimen made at Quebec —it is probably Canadian Cheddar—certainly suggests that the habit of cheese-eating has not been lost. In the cantons it is a daily custom for people to go 1 into the market-place about elcwen o’clock to eat what is known as a “fondu,” something in the nature of a "Welsh rarebit.