The science and practice of cheese-making : a treatise on the manufacture of American Cheddar cheese and other varieties : intended as a text-book for the use of dairy teachers and students in classroom and workroom ... . hen they are removed and allowed to drain,and as soon as they are dry the outside of eachcheese is rubbed with boiled linseed oil, in order toprevent checking. They are then wrapped in tin-foil, which is done very much like the must be taken to put the tin-foil on so that itpresents a smooth, neat appearance. The cheesesare finally packed in boxes, each box con
The science and practice of cheese-making : a treatise on the manufacture of American Cheddar cheese and other varieties : intended as a text-book for the use of dairy teachers and students in classroom and workroom ... . hen they are removed and allowed to drain,and as soon as they are dry the outside of eachcheese is rubbed with boiled linseed oil, in order toprevent checking. They are then wrapped in tin-foil, which is done very much like the must be taken to put the tin-foil on so that itpresents a smooth, neat appearance. The cheesesare finally packed in boxes, each box containing 12cheeses, arranged in two layers of six each, with aseparate partition for each cheese. 412 SCIENCE AND PRACTICE OF CHEESE-MAKING Curing-room.—Much more attention must begiven to the condjitions of the curing-room as re-gards moisture and temperature than in the case ofcheddar cheese. The curing-room should be wellventilated, should be quite moist and its tempera-ture should be kept between 50° and 65° F. Theseconditions are best secured in some form ofcellar. Utensils employed in making Edam cheese.— Aside from the molds, continual press and salt-ing-vat, the same apparatus that is used in making. FIG. 50—EDAM PRESS-MOLD AND COVER cheddar cheese can be used in making Edam pressing-mold is turned preferably from whitewood or, in any case, from wood that will not mold consists of two parts; the lower partconstitutes the main part of the mold, the upperportion is simply a cover. The lower portion orbody of the mold has several holes in the bottom,from which the whey flows when the cheese ispressed. Care must be taken to prevent these holesbeing stopped up by curd. This portion of themold is about 6 inches deep and 6 inches in diam-eter across the top. The salting-mold has no cover MAKING DIFFERENT KINDS OF CHEESE 413 and the bottom is provided with only one hole forthe outflow of whey; in other respects it is muchlike the pressing-mold. Fig.
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Keywords: ., bookcentury1900, bookdecade1920, bookidsciencepract, bookyear1921
