Cheipzegar Cheese

George Thompson george.thompson at NYU.EDU
Thu Oct 27 21:56:16 UTC 2005

Here is a food term Barry hasn't hunted down yet.

        Just received, from Switzerland, a quantity of Cheipzegar
Cheese, of superior quality.  Also on hand, Parmesan Cheese, English
Wiltshire of fine quality, and a fine assortment from Barlow's American
Dairy. . . .  [Stephen A. Rich, 145 Broadway]
        N Y National Advocate, April 5, 1825, p. 2, col. 5

What "Cheipzegar" would sound like when spoken has not escaped my
notice.  But this is from a cheese-monger's ad -- can he have been
imposed upon by some hoaxer?  Doesn't seem likely.


George A. Thompson
Author of A Documentary History of "The African Theatre", Northwestern
Univ. Pr., 1998, but nothing much lately.

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