. Cheese making; cheddar, swiss, brick, limburger, Edam, cottage, Cheese. Brick Cheese. 167 321. Curing the Cheese. From the salting table the cheese is carried to the curing cellar, where it is laid on tiers of shelves arranged around the room. These shelves are ten or twelve inches apart. The cheese are laid on their broad sides for a week or two until they begin to cure, when they may be laid on their edges. The cellar should be kept at a temperature of about 60° P. and the relative humidity should be 80 to 90 per cent. This, it will be seen, is a little higher than is best for Chedda
. Cheese making; cheddar, swiss, brick, limburger, Edam, cottage, Cheese. Brick Cheese. 167 321. Curing the Cheese. From the salting table the cheese is carried to the curing cellar, where it is laid on tiers of shelves arranged around the room. These shelves are ten or twelve inches apart. The cheese are laid on their broad sides for a week or two until they begin to cure, when they may be laid on their edges. The cellar should be kept at a temperature of about 60° P. and the relative humidity should be 80 to 90 per cent. This, it will be seen, is a little higher than is best for Cheddar Fig. 82.—Brick and Minister cheese in curing cellar. With such a humid atmosphere the cheese will probably mold, and the maker is kept busy washing the mold off from the cheese. He should get around to wash each cheese once or twice a week, and if necessary oftener. The water used may be clear water, or it may have a little salt dissolved in it. 322. Appearance of Gas, Remedy. If gas appears in the cheese it will huff up and bulge out at the ends, sides and edges. Where this occurs to any great extent the value of the cheese is reduced, and the best remedy is to apply the Wisconsin curd test to the milk* and eliminate the cause. The value of this test was first demonstrated in brick- cheese factories. See page 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
