Archive image from page 609 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 hSi DAIRY FARMIXC;. buckets, and put iu the cellar, where they are washed with water and brushed after ten to twelve days, and are put back into the pots. This treat- ment has to be repeated two or three times, when the mould is growing strong. In eight to twelve weeks the cheese are ripe, and cont;iin only in the centre a small nucleus of curd. Jf'eisser Kcise (White Cheese).— The poor townspeople and the peasants eat this kind of curd
Archive image from page 609 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 hSi DAIRY FARMIXC;. buckets, and put iu the cellar, where they are washed with water and brushed after ten to twelve days, and are put back into the pots. This treat- ment has to be repeated two or three times, when the mould is growing strong. In eight to twelve weeks the cheese are ripe, and cont;iin only in the centre a small nucleus of curd. Jf'eisser Kcise (White Cheese).— The poor townspeople and the peasants eat this kind of curd in great quantities. It is simply curd from sour milk, well kneaded and mixed with salt. It is eaten like butter with bread or potatoes, and in some dis- tricts the people mix it with milk, cream, or garlic. Schmicrkdse.—The salted curd, made in the way just mentioned, is mixed with a small quan- tity of over-ripe hand-made cheese, frequently half a year or a year old, which has a very strong- taste and smell. When it is mixed to a uniform paste it may be eaten, which is done by all classes of the population, and it may be therefore called a national dish. AUSTRIA. Austria has in its provinces so very many varieties of soil and climate, some of which are almost incompatible with dairying, that it is not to be wondered at if its general status of dairy products is inferior. This is still easier to explain, when we consider that by far the largest part of the population is in a state of civilisation which does not coincide with the care and cleanliness, as well as the fineness of taste in eating, which are certainly necessary to promote the production and consumption of dairy products of a better class. Austria has many valued breeds of cattle, which not only suit her wants, but are exported in such numbers, that we may say Austrian success- ful stock-breeding is princijjally founded on the needs of the neighbouring countries. The principal Austrian breeds are the Hungarian
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