Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . 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. 15
Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . 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 to thehoops and left in the press over night. The next day, the cheese are examined, and if the rindis perfectly closed, they are ready for salting. This is doneby rubbing dry salt over the entire surface, and after placingthe cheese in the salting hoop, dropping a small handful ofdry salt on the upper surface, and leaving uncovered until. Fig. 32.—Edam Cheese on the Curing Room Shelves in Holland. next day. The cheese are then turned over in the mold andthe other side salted, and this is repeated for 4 or 5 , the cheese are washed with whey, wiped dry, andplaced on the curing room shelf. The air should be quitemoist to prevent the rind from drying out and cracking, andthe temperature at about 60-65 degrees, F. The cheese areturned daily, may be washed to keep the surface clean andprevent cracking. Later, when the surface is well dried, theyare colored a dark red by dipping in a red dye, which canbe bought in the market. After standing again on the 158 Cheese Making. shelf until the surface is well dried, they may be dipped inhot parafhne, and packed for shipment. Using half-skimmed milk, a rather dry, and well saltedcheese is produced. Instead of parafhne, the cheese may berubbed with boiled linseed
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Keywords: ., bookcentury1900, bookdecade1910, bookidcheesem, booksubjectcheese
