You cut a top
slice off the cheese, just as you would off the fruit, and there was a
rose-colored, fine-tasting, mellow-hard cheese to spoon out with a
special silver cheese spoon or scoop. Between meals the silver top was
put on the silver holder and the oiled and shellacked rind kept the
cheese moist. Even when the Pineapple was eaten down to the rind the
shell served as a dunking bowl to fill with some salubrious cold
Fondue or salad.
Made in the same manner as Cheddar with the curd cooked harder,
Pineapple's distinction lies in being hung in a net that makes
diamond-shaped corrugations on the surface, simulating the sections of
the fruit. It is a pioneer American product with almost a century and
a half of service since Lewis M. Norton conceived it in 1808 in
Litchfield County, Connecticut. There in 1845 he built a factory and
made a deserved fortune out of his decorative ingenuity with what
before had been plain, unromantic yellow or store cheese.
Perhaps his inspiration came from cone-shaped Cheshire in old England,
also called Pineapple cheese, combined with the hanging up of
Provolones in Italy that leaves the looser pattern of the four
sustaining strings.
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