. Cyclopedia of farm animals. Domestic animals; Animal products. 222 SOFT CHEESES IN AMERICA pressure. While the curd is going into the hoops it is well sprinkled with spores from a powdered bread culture of the Roquefort Penicillium. This is done with an instrument resembling a pepper-box, at the rate of ten grams of bread to about one hundred kilograms of cheese curd. Such a cheese is turned three times during the draining process on the same day. In three to five days the cheeses are sufficiently hard to be handled freely. On these days the cheeses are turned three times each day, and the h
. Cyclopedia of farm animals. Domestic animals; Animal products. 222 SOFT CHEESES IN AMERICA pressure. While the curd is going into the hoops it is well sprinkled with spores from a powdered bread culture of the Roquefort Penicillium. This is done with an instrument resembling a pepper-box, at the rate of ten grams of bread to about one hundred kilograms of cheese curd. Such a cheese is turned three times during the draining process on the same day. In three to five days the cheeses are sufficiently hard to be handled freely. On these days the cheeses are turned three times each day, and the hoops washed once a day. The cheeses may now go at once, but are com- monly allowed to accumulate a few days, and are then crated and carted or shipped to Roquefort. " In the caves the cheeses are salted at least twice with a coarse hard-grained salt. In this process they are first salted on one side and then laid in piles of three for the salt to diffuse into the cheese. At the second salting the other side receives the salt. They are allowed to drain some time after salt- ing. After the surface has dried somewhat, they are run through a brushing machine, which leaves a clean surface. They then go through the prickle machine. This machine has a disc set with long, parallel, needle-like spikes, which make numerous holes through the cheese to let in the air for the growth of mold. " Roquefort cheese when a few days old is hard enough to stand handling and transportation. In the salting process the cheeses remain in piles of three without support and without change of form. In section, as far as determined, they show air spaces: that is, the pieces of curd are not completely welded together by the treatment while making. When the cheeses drain, these spaces are left as the whey runs out, and the cheese is thus from the first specially suitable for the entrance and growth of mold. It may be noted here that these large firms employ trained men and furnish them well- equipp
Size: 1872px × 1335px
Photo credit: © Central Historic Books / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookauthorbaileylh, bookcentury1900, bookdecade1920, bookyear1922
