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COON is the trademark of a cheddar cheese produced by Warrnambool Cheese and Butter company in Australia. It was first launched in 1935 by Fred Walker.〔(Coon Cheese – The Full Coon Story ) at coon.com.au〕 ==Makers== Coon cheese is named after its American creator, Edward William Coon (1871–1934) of Philadelphia, who patented a method, subsequently known as the Cooning process, for fast maturation of cheese via high temperature and humidity.〔〔(【引用サイトリンク】url=http://www.google.com.au/patents?id=qW5KAAAAEBAJ&printsec=abstract&zoom=4&hl=en#v=onepage&q&f=false )〕〔''Reports of the Tax Court of the United States'', vol. 21 (1954), p. 543: "Among the assets acquired from Coon was United States Patent No. 1,579,196, issued to Edward William Coon on March 30, 1926. The patent covered a process for curing cheddar cheese at specified ranges of temperature and humidity."〕〔Lucius Lincoln Van Slyke, Walter Van Price, ''Cheese: a treatise on the manufacture of American Cheddar cheese and some other varieties'' (New York: Orange Judd Publishing Company Inc., 1952 edition) p. 296: "He cited the process patented by Coon (1926) for producing the black, wax-coated cheese which was known in the trade as 'Coon Cheese'."〕〔(USPTO )〕 Former manufacturer Kraft, and later Dairy Farmers and National Foods, have vigorously defended the trademark. E. W. Coon was the grandson of Amherst Coon (1795–1877), a farmer born in Russia, New York, who married Sally Betsey Treat in 1822. His sons Mattison (b. 1823) and Ephraim Coon (b. 1832) were described in 1893 as having been in the butter and cheese business together at 29 South Water Street, Philadelphia, for more than thirty years. Ephraim's son Edward Willie Coon was born on July 30, 1871, and had taken out at least one cheese patent by 1912.〔''Official Gazette of the United States Patent Office'', vol. 181 (1912), p. 535: "Coon, Edward W., Philadelphia, Pa. Cheese. No. 87857".〕〔John Harvey Treat, ''The Treat family: a genealogy of Trott, Tratt, and Treat for fifteen generations, and four hundred and fifty years in England and America'' (1893) ((pp. 319-320 ))〕 In August 1923, ''The Journal and Republican'' of Lowville, New York, reported the sale by "E. W. Coon of Philadelphia, maker and shipper of cheese", of five milk plants in villages around Watertown to the Dairymen's League Co-operative Association, Inc. It also stated that On 27 February 1926 Coon filed an application for a Process for Ripening Cheese. Patent No 1579196 was issued on 30 March 1926.〔 Coon's patent claimed: # A process for ripening cheese, consisting of supplying, through suitable means, humidified air to a room or chamber set aside for the purpose, the humidified air to have a range of temperature from 45° to 75° F., and a moisture percentage of from 65% to 95%. # A process for ripening cheese having an original moisture percentage of 36% to 40% and subjecting it to a temperature of 55° F., to 70° F., in combination with a humidity percentage of from 75% to 90%.〔 〕 From 1933 a cheese was marketed by Fred Walker as ''Red Coon'', and was coated with red wax. The wax was later replaced with cellophane and the red stripe in the logo is a residual reference to the original packaging.〔 After selling his processing plants, Edward W. Coon became a cheese dealer in Philadelphia. He died in 1934, aged sixty-two.〔''National Butter and Cheese Journal'', vol. 25 (1934), p. 27: "Edward W. Coon, 62, prominent cheese dealer of Philadelphia, Pa., and Capp Vincent, NY, died suddenly January 12, at Philadelphia following a heart attack. Before becoming a cheese dealer, Mr. Coon owned a string of 14 cheese factories in Jefferson County, NY".〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Coon cheese」の詳細全文を読む スポンサード リンク
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