Archive image from page 587 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 514 DAIRY FARMING. hard. The curd is collected into cloths and hung uj) for the whey to drain off. Afterwards it is j)ut between two boards or hurdles and wei<jhted to effect this purpose still more completely. The curd is now rolled in a cylindrical form and wrapped in paper; larger quantities are, however, much better made with the apparatus sliown in Fig. 330. fc L- Fig. 330. While the little- wooden piston paper rolls are arra
Archive image from page 587 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 514 DAIRY FARMING. hard. The curd is collected into cloths and hung uj) for the whey to drain off. Afterwards it is j)ut between two boards or hurdles and wei<jhted to effect this purpose still more completely. The curd is now rolled in a cylindrical form and wrapped in paper; larger quantities are, however, much better made with the apparatus sliown in Fig. 330. fc L- Fig. 330. While the little- wooden piston paper rolls are arranged in the little tin cylinders, the curd is fdled in, and the cheeses are taken out when hardened sufficiently. When the whey is quite drained off, the cheeses are packed in boxes con- taining a dozen of them, and sent to the place of consumption as rapidly as possible. These cheeses are even made by machiner3\ Fromage de Camembert.—This cheese (Fig. 331) is about 4 inches in diameter and 1 inch in height. The making has a great many nice points, and is considered difficult. The rennet is added to the whole milk at about 78' Fahr., as soon as possible
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