We eat several million pounds a year and 95 percent of that comes from
Wisconsin, with a trickle from New York.

Colorado Blackie Cheese

A subtly different American Cheddar is putting Colorado on our cheese
map. It is called Blackie from the black-waxed rind and it resembles
Vermont State cheese, although it is flatter. This is a proud new
American product, proving that although Papa Cheddar was born in
England his American kinfolk have developed independent and valuable
characters all on their own.


Coon Cheese

Coon cheese is full of flavor from being aged on shelves at a higher
temperature than cold storage. Its rind is darker from the growth of
mold and this shade is sometimes painted on more ordinary Cheddars to
make them look like Coon, which always brings a 10 percent premium
above the general run.

Made at Lowville, New York, it has received high praise from a host of
admirers, among them the French cook, Clementine, in Phineas Beck's
_Kitchen_, who raised it to the par of French immortals by calling it
Fromage de Coon. Clementine used it "with scintillating success in
countless French recipes which ended with the words _gratiner au four
et servir tres chaud_. She made _baguettes_ of it by soaking sticks
three-eights-inch square and one and a half inches long in lukewarm
milk, rolling them in flour, beaten egg and bread crumbs and browning
them instantaneously in boiling oil."