Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . ain and piledtwo deep. The third morning they are salted again lightlyand piled three deep and on the following morning they aretaken to the curing room and placed on the flat side, closetogether on shelves. The curing room is kept at about 60-65 degrees and atabout 95% humidity. The cheese are turned over andrubbed by hand every other day and if the surface becomesat all dry, they are washed with water containing a littlesalt. After 10 days they may be placed on edge, closetogether. Cu
Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . ain and piledtwo deep. The third morning they are salted again lightlyand piled three deep and on the following morning they aretaken to the curing room and placed on the flat side, closetogether on shelves. The curing room is kept at about 60-65 degrees and atabout 95% humidity. The cheese are turned over andrubbed by hand every other day and if the surface becomesat all dry, they are washed with water containing a littlesalt. After 10 days they may be placed on edge, closetogether. Curing requires about 6 weeks, but the cheesemay be wrapped in paper and tin foil when three weeks old, Ripened Cheese. 143 and packed for shipment. After a few weeks in the curingroom, the surface is smooth from rubbing and turns abrownish color, while the interior begins to soften justbelow the rind. The curing proceeds toward the centeruntil the kernel of white, crumbly curd is entirely softenedand disappears when the cheese is fully ripe and ready toeat. Curing may be delayed somewhat in cold Fig. 26.—Limburger Curing Cellar. The cheese are shown on the salting tableand on the curing shelves. Limburger cheese is made as described above in oblongtin cheese vats, using American curd knives and having thedraining table placed along side of the vat. It is also madein round copper kettles by the same general process, usingthe scoop, wooden sword, and Swiss harp commonly em-ployed with a round kettle. Limburger cheese is quite compact, showing few if anyholes on the cut surface. It contains about 45% of surface is never paraffined. (193A) Brick Cheese Making. This variety of cheese,said to have originated in America, is made much like Lim-burger, but is a little drier and slower curing and does not 144 Cheese Making. become liquid or creamy in consistence when fully milk used need not be so sweet as for Limburger, andmixed nights and mornings milk
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Keywords: ., bookcentury1900, bookdecade1910, bookidcheesem, booksubjectcheese
