They are health-destroyers. They
lead to overeating. As nearly everybody overeats, and because overeating
is the greatest single factor in producing disease and premature death,
it is advisable not to eat cheese and other foods rich in protein in the
same meal. The greater the variety of food, the more surely the diner
will overeat.
The term, "full cream cheese" is misleading, for cheeses are not made of
whole cream. The cream does not contain enough protein (casein) for the
manufacture of cheese. Some cheeses are made of skimmed milk. Others are
made of milk which contains part, or even all, of the cream. Some have
cream added. The cheeses containing but a moderate amount of fat are the
best.
The popular Roquefort cheese is made of a mixture of goat's milk and
sheep's milk. The savor is due to bacterial action and fat
saponification, which result in ammonia, glycerine, alcohol, fatty acids
and other chemicals in very small quantities.
The peculiar colorings which run in streaks through some cheeses that
are well ripened are due to molds, bacteria and yeasts. Gentlemen who
would discharge the cook if a moldy piece of bread appeared on the
table, eat decaying, moldy cheese with relish.
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