. Milk and its products : a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese . Dairying; Milk; Dairy products. D'Isigny and Pont L'Evique 297 low temperature—55° to 60°—for the remainder of the ripening process, which requires from four to six weeks. D'Isigny.— D'Isigny cheese is similar to Camem- bert and Brie, and intermediate in size between them; in fact, D'Isigny so closely resembles Brie that they are often indistinguishable, and, as a matter of fact, D'Isigny is little more than a trade name for a smaller form of Brie. Pont L'Evique.—Pont L'E
. Milk and its products : a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese . Dairying; Milk; Dairy products. D'Isigny and Pont L'Evique 297 low temperature—55° to 60°—for the remainder of the ripening process, which requires from four to six weeks. D'Isigny.— D'Isigny cheese is similar to Camem- bert and Brie, and intermediate in size between them; in fact, D'Isigny so closely resembles Brie that they are often indistinguishable, and, as a matter of fact, D'Isigny is little more than a trade name for a smaller form of Brie. Pont L'Evique.—Pont L'Ev^que is a soft French cheese of rather firmer consistency than Camembert. The milk is set at the usual temperature, and when the curd is firm enough to handle, it is gently cut into rather large cubes, which are carefully placed upon a straw mat. As the whey begins to separate and run off and the curd becomes firmer, the ends of the mat are brought together in such a way that a slight pressure is brought upon the curd. This is continued until the curd is firm enough so that it can be placed in tin molds like that shown in the cut. Fig. 54. The molds are filled and placed upon a straw mat. The molds are turned once or twice a day until the cheese is firm enough so that the mold may be re- moved. Mold begins to appear upon the cheese, which is kept at a temperature a little above 60°. When the cheeses are well renioved to a damp room of a 55° to 58°. When the curing. Fig. 64. Mold for Font L'Evdaue cheese. molded they are temperature from process is com-. 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 Wing, Henry H. (Henry Hiram), 1859-1936. New York : Macmillan
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectdairyin, bookyear1919
