Sage, Vermont Sage and Vermont State
The story of Sage cheese, or green cheese as it was called originally,
shows the several phases most cheeses have gone through, from their
simple, honest beginnings to commercialization, and sometimes back to
the real thing.
The English _Encyclopedia of Practical Cookery_ has an early Sage
recipe:
This is a species of cream cheese made by adding sage leaves and
greening to the milk. A very good receipt for it is given thus:
Bruise the tops of fresh young red sage leaves with an equal
quantity of spinach leaves and squeeze out the juice. Add this to
the extract of rennet and stir into the milk as much as your
taste may deem sufficient. Break the curd when it comes, salt it,
fill the vat high with it, press for a few hours, and then turn
the cheese every day.
_Fancy Cheese in America, lay_ Charles A. Publow, records the
commercialization of the cheese mentioned above, a century or two
later, in 1910:
Sage cheese is another modified form of the Cheddar variety.
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