Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . t split open. No. 3 cheese include any with surface openings, causedby rats, mice, flies, bloated cheese, or having decayed spots. While the price of No. 1 Swiss cheese is always high, yetmany factories are unable to produce always No. 1 cheese, 156 Cheese Making. so that the full price is not always obtained. On account ofthe large amount of curing room work, and the necessity formaking cheese twice daily, morning and night, Swiss factoriesare operated almost exclusively by native Swis
Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . t split open. No. 3 cheese include any with surface openings, causedby rats, mice, flies, bloated cheese, or having decayed spots. While the price of No. 1 Swiss cheese is always high, yetmany factories are unable to produce always No. 1 cheese, 156 Cheese Making. so that the full price is not always obtained. On account ofthe large amount of curing room work, and the necessity formaking cheese twice daily, morning and night, Swiss factoriesare operated almost exclusively by native Swiss makers whohave come to this country after learning the process. Because of the fine quality and the high*prices alwaysobtained for the best Swiss cheese of domestic make, itappears desirable that its manufacture should be undertakenmore widely, and by native American workmen, in thiscountry. (199A) Edam Cheese. In northern Holland, Edamcheese are made in round kettles and tubs. The method usedfor making Edam cheese in the United States resemblesclosely the method of making American cheese by the gran-. Fig. 31.—Edam Cheese Mould made of cast iron. ular process (205)~ excepting that the cheese is well coloredby adding 1-1K ounces of cheese color to the milk, and themethod of hooping and subsequent treatment is different. The curd is well firmed in the whey, and well stirred inthe vat, after drawing the whey, and salted in the granularform. The cast iron Edam cheese molds are lined withstrips of cheese cloth and well filled with curd, so that afterpressing, the cheese will yet fill the hoop, and not allow thebase and the cover to rest on each other. After pressing fora half hour or more in the gang press used for Young Amer-ica cheese, the cheese are taken from the hoops, any rough Hard, Ripened Rennet Cheese. 157 places trimmed off, and dipped for about two minutes in hotwhey at about 125 degrees. They are then wrapped againcompletely in the cheese cloth strips, and returned
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Keywords: ., bookcentury1900, bookdecade1910, bookidcheesem, booksubjectcheese
