Samsoe (1951); Esrom (1952); Havarti (1954); Mysost (1891)
Bapopik at AOL.COM
Bapopik at AOL.COM
Mon May 24 05:42:20 UTC 2004
No "Jarlsberg" cheese has turned up so far in the Proquest LOS ANGELES TIMES. Here are some antedatings for other Norwegian and Danish cheeses.
(PROQUEST HISTORICAL NEWSPAPERS)(Danish cheese)
News of Food; Shrimp Scarcely Heavier Than a Whisper A Treat for Food Writers on Danish Tour Blue and Samsoe Cheeses Tasted Some Popcorn Appears
By JANE NICKERSON Special to THE NEW YORK TIMES.. New York Times (1857-Current file). New York, N.Y.: Feb 27, 1951. p. 22 (1 page):
For lunch and dinner, we were offered the Danish blue and samsoe cheese on a handsome large tray garnished with celery stalks and leaves.
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The Washington Post (1877-1954). Washington, D.C.: Aug 29, 1952. p. 36 (1 page) :
(Ad for Service Delicatessen--ed.)
Economy Traced Danish Cheese Bluer Than Farm Skies; Cow Equal to Task Soil Without Rocks 73.3 Per Cent Cultivated
By Ernest S. Pisko Staff Correspondent of The Christian Science Monitor. Christian Science Monitor (1908-Current file). Boston, Mass.: Jun 21, 1954. p. 4 (1 page):
In addition to the nobel Danablu and the golden Samsoe, Danes produce the mild Danbo, the gentle Finbo, the four-square Elbo, the red-skinned Tybo, the fragrant Molbo, the Maribo with its innumerable little holes, the tangy Havarti, the sweet-smelling Esrom, the giant Danish Emmenthal, the ingratiating Mycella, and several soft cheeses.
DANISH AIR CHEF'S MENU DISCLOSED
MARIAN MANNERS. Los Angeles Times (1886-Current File). Los Angeles, Calif.: Nov 18, 1954. p. B7 (1 page):
There is the golden cheese of Samsoe, a rich cheese of close texture and tempting aroma. This is one of the best of all the Danish varieties and is available in the United States.
The Elbe, Tybe and Molbo are variations of the Samsoe. The textures and flavors are slightly different.
All are excellent and each has an interesting story of its origin, a characteristic shape and outer color. The Molbo is round and red, yellower than the others inside and with a sweet, sharp taste. The Havarti, Estrem, Maribo are mild and delicate cheese.
_Nobel Blue Cheese_
Danablu is called the noble blue. It is whiter and sharper than any other Danish cheese. This fine cheese is available widely in the United States, but the import supply is not sufficient to meet the demand.
Imported Cheeses Hailed During Fete; Denmark's Famous Dairy Product Rates Salute During Festival Month
MARIAN MANNERS. Los Angeles Times (1886-Current File). Los Angeles, Calif.: Oct 14, 1955. p. B4 (1 page):
The lyrical-sounding names, of which Samsoe, Danbo, Elbo, Havarti, Esrom and Danablu are several, represent cheese in many flavors, ranging from very mild to very sharp.
(PROQUEST HISTORICAL NEWSPAPERS)(Norwegian cheese)
Los Angeles Times (1886-Current File). Los Angeles, Calif.: Oct 29, 1891. p. 3 (1 page):
Arranged in a series of little dishes around us were sardines, sausages, raw smoked mutton--which is really very good--and several kinds of cheese. There is a terrible kind of native cheese called "mysost," which is made of goat's milk; it is brown in color, and served in the shape of bricks, done up in solver paper. The initiated shave this into thin films and make it into a sandwich with black bread and butter. This cheese is really made from the whey after proper cheese has been manufactured. All the water is then boiled out, and the remainder is compressed into these brown bricks, which taste sweet and gritty.
Love of this cheese would take some time to acquire; the opportunity is not lacking, for it appears at every meal, from breakfast onward. There are several native cheeses. Another terrible one, "pultost," is made with caraway seeds, and always smells as if it had gone bad. Mysost has no smell, fortunately, only a terrible aspect and taste.
Dr. Julius Nicholyson told us he wanted to send a few Norwegian delicacies to a friend in Germany, and among others he put in a piece of the native mysost. His friend wrote and thanked him for the salmon, etc., and then continued, "The soap is very nice; but we find the great difficulty in making the lather." This was the cheese!--Murray's Magazine.
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