HISTORY RELATES the use of cheese by many early peoples, The Greeks and Romans are supposed to have had cheese as a staple food at least 1000 years before the beginning of the Christian era. Today cheese is made and sold under perhaps 400 to 500 different names, some of which are as fascinating and tasty as the product itself. For instance, there are Caciocavallo, Emmenthaler, Neufchatel, Parmesan, Pecorina, Roquefort and Sapsago. But we must reserve a place for New Zealand's own Blue Vein variety, which is now famous in its own country and, for all I know, abroad. Today, in a comparatively short time, the documentary radio programme can give us an authentic, instructive and entertaining account of' people, places, and events in the news. If you tune in to 2XP's "Farm Session" at 8.1 p.m. on Thursday, May 14, you will hear one called "A Visit to a Blue Vein Cheese Factory." Our photograph (above) shows salt being rubbed into blue vein cheese by hand instead of being added in the vat as in Cheddar cheese making
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New Zealand Listener, Volume 28, Issue 721, 8 May 1953, Page 24
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179HISTORY RELATES the use of cheese by many early peoples, The Greeks and Romans are supposed to have had cheese as a staple food at least 1000 years before the beginning of the Christian era. Today cheese is made and sold under perhaps 400 to 500 different names, some of which are as fascinating and tasty as the product itself. For instance, there are Caciocavallo, Emmenthaler, Neufchatel, Parmesan, Pecorina, Roquefort and Sapsago. But we must reserve a place for New Zealand's own Blue Vein variety, which is now famous in its own country and, for all I know, abroad. Today, in a comparatively short time, the documentary radio programme can give us an authentic, instructive and entertaining account of' people, places, and events in the news. If you tune in to 2XP's "Farm Session" at 8.1 p.m. on Thursday, May 14, you will hear one called "A Visit to a Blue Vein Cheese Factory." Our photograph (above) shows salt being rubbed into blue vein cheese by hand instead of being added in the vat as in Cheddar cheese making New Zealand Listener, Volume 28, Issue 721, 8 May 1953, Page 24
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