Archive image from page 623 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 Fig. 363.âSimple Cheese-pbess. forms (Fig-. 3C5), which are perforated. These are put under a press which can accommodate up to sixteen of them, and the pressure, light at first, is increased gradually in the following twentv-four hours. The cloths are also frequently changed, and the cheese turned, especially at first. After this the loaves are put in a wooden or stone trough filled with brine, and there they remain three to five days,
Archive image from page 623 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 Fig. 363.âSimple Cheese-pbess. forms (Fig-. 3C5), which are perforated. These are put under a press which can accommodate up to sixteen of them, and the pressure, light at first, is increased gradually in the following twentv-four hours. The cloths are also frequently changed, and the cheese turned, especially at first. After this the loaves are put in a wooden or stone trough filled with brine, and there they remain three to five days, according to the proportion of salt it is desired to give. The upper surface of the cheese is strewed with a handful of salt every day after the loaves have been turned in tlie salt-'bath, where they swim. When they are taken out of The Fig. 3G4.ââ \VooDEM Cheese-press. the salt-bath they are washed with warm whey, dried with a cloth, and put on shelves in an airy and dry room. They are turned at first every day, and later twice or three times a week, and wiped with a cloth dipped in warm whey. In four or six weeks the Gonda cheese is generally sold to the dealers, but by keeping them at least three to four months they are much improved in taste. Generally, however, this cheese is eaten when not perfectly cured. The whey is poured in an open cask, and the cream, which rises after a few da\'s, is skimmed. Afterwards the wiiey, as well as butter- milk, are used for pig feeding. Mai) C/icexe (]\Iaikaas).âIn the be- ginning (if summer, when the grass is very tender and juicy, sweet-milk cheese is made in the way just described, but the loaves are smaller. This cheese is eaten or sold as soon as cured, because later on it loses its fine flavour, aud docs ncit keep so well. Jews' Cheese (Jodenkaas).âThis kind of cheese is made by comparatively few dairymen; it is looser and less salted than the sweet-milk cheese described, and also flatter in shape. Privi/ Councillors' Chees
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