. Cheese making; cheddar, swiss, brick, limburger, Edam, cottage, Cheese. 172 Cheese Making. no pressure beyond their own weight. The table is like the draining table with sides four inches high, but no draining boards are used. A rectangular frame of the size of the table fits inside the table. The rows of the cakes are placed along one side and are divided by wooden partitions four inches high and five inches long. When the row is completed a long strip, the length. Fig. S3.—Limburger molds on pressing table, showing the long pieces and the short partitions between. of the table, is pl
. Cheese making; cheddar, swiss, brick, limburger, Edam, cottage, Cheese. 172 Cheese Making. no pressure beyond their own weight. The table is like the draining table with sides four inches high, but no draining boards are used. A rectangular frame of the size of the table fits inside the table. The rows of the cakes are placed along one side and are divided by wooden partitions four inches high and five inches long. When the row is completed a long strip, the length. Fig. S3.—Limburger molds on pressing table, showing the long pieces and the short partitions between. of the table, is placed against the row and another row is laid down. In this manner several rows are laid down and the last long strip held in place by several sticks wedged in between the strip and the opposite side of the table. The cakes are turned a number of times in order to drain them and firm the surfaces. The temperature of the room should be about 60° F. In twenty-four hours the cheese go to the salting table. 334. Salting Limburger. Limburger is salted in much the same way as brick cheese. First the edges are rolled over in a box of salt and then salt rubbed on the two broad surfaces. It is laid on the draining table in single layers for the first day. The second day it is. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Decker, John Wright, d. 1907; Woll, F. W. (Fritz Wilhelm), 1865-. Madison, Wis. , Mendota Book Co.
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectcheese, bookyear1913
