Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . The cheese is turned frequently at first, and drycloths applied, avoiding wrinkles, which cause marks in therind, which may later cause splits. The press drippings aremore or less impure and are not used for starter, wheyrennet, or sour whey, but may be skimmed while fresh, formaking whey cream. A softer cheese must be more oftenturned, which gradually tends to correct inequalities in curd Hard, Ripened Rennet Cheese. 151 texture. After 24 hours, the cheese are turned no more, butleft i
Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . The cheese is turned frequently at first, and drycloths applied, avoiding wrinkles, which cause marks in therind, which may later cause splits. The press drippings aremore or less impure and are not used for starter, wheyrennet, or sour whey, but may be skimmed while fresh, formaking whey cream. A softer cheese must be more oftenturned, which gradually tends to correct inequalities in curd Hard, Ripened Rennet Cheese. 151 texture. After 24 hours, the cheese are turned no more, butleft in the press for 12 hours finally, either with no cloth, orwith cloth only on the bottom, to form a smoother pressure is gradually increased up to 18-20 lbs. per cheese, and is applied with a heavy log, or iron bar withsliding weight, hinged to the wall, near the ceiling. After 12 hours pressing, block Swiss curds are cut into20-lb. strips, about 5x6x20 inches in size, and each strip isplaced in a separate mold, with a wooden cover, and cloth,and pressed to form a rind on the cut Fig. 28.—Block Swiss Cheese. The appearance of the rind after 24 hours pressingshould be yellowish, with small, whitish spots on the surface,and elastic under the fingers. The cheese is taken after 24or 36 hours to the salting room. Each cheese is dated, withsoot and water paste, on the surface. (g) The cheese may be salted in the hoop, or in thebrine. Frequently, it is salted one or two days in the hoopto harden the rind, and retain its shape better, and then isplaced in the brine tank. This method also avoids heatingthe brine tank, by adding slightly warm cheese. The insideof the wet hoop is strewed thickly \yith salt, and the hoopapplied tT> the cheese after which the top surface is strewnevenly with salt from a sieve. Next day, the cheese is turned 152 Cheese Making. over, and again salted as before. This dry salting may becontinued for four to six days, in the hoop, o
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Keywords: ., bookcentury1900, bookdecade1910, bookidcheesem, booksubjectcheese
