. The book of cheese. Cheese. THE SWISS AND ITALIAN GROUPS 291 he slips a cheese cloth. With the aid of an assistant he removes the mass to a perforated vessel for draining. After this the curd goes into large wooden hoops, lined with cloth, which stand upon a slanting draining table until evening. No pressure is used. Before night they are taken to the cellar. The cloths are removed next. day. After standing four days, they are salted by cover- ing the upper surface with coarse salt. This is repeated with daily turning for twenty days, then salted on alter- nate days for another period of twe
. The book of cheese. Cheese. THE SWISS AND ITALIAN GROUPS 291 he slips a cheese cloth. With the aid of an assistant he removes the mass to a perforated vessel for draining. After this the curd goes into large wooden hoops, lined with cloth, which stand upon a slanting draining table until evening. No pressure is used. Before night they are taken to the cellar. The cloths are removed next. day. After standing four days, they are salted by cover- ing the upper surface with coarse salt. This is repeated with daily turning for twenty days, then salted on alter- nate days for another period of twenty days. At the end of the forty days' salting, the cheese is removed from the hoop, scraped, sprinkled with whey and the rind rubbed smooth. A dressing of linseed oil either with or without bone black is applied. The cheeses are kept in special ripening 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 Thom, Charles, 1872-1956; Fisk, W. W. (Walter Warner), b. 1888. New York, The Macmillan company
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectcheese, bookyear1918
