. The book of cheese. Cheese. 290 THE BOOK OF CHEESE The general character of the manufacturing process is indicated in the following abstract of one of the methods. Many variations are to be found. The milk for Parmesan is allowed to stand overnight. Some acidity is, therefore, developed in contrast to the absolutely fresh condition of the milk used in Swiss and the acidification developed during the making of Cheddar (Fascetti). It is then skimmed, heated to 72° to 75° F. Rennet is added in amount sufficient to produce firm ciu'd in one hour or slightly less. When the curd is firm,. Fig. 57.
. The book of cheese. Cheese. 290 THE BOOK OF CHEESE The general character of the manufacturing process is indicated in the following abstract of one of the methods. Many variations are to be found. The milk for Parmesan is allowed to stand overnight. Some acidity is, therefore, developed in contrast to the absolutely fresh condition of the milk used in Swiss and the acidification developed during the making of Cheddar (Fascetti). It is then skimmed, heated to 72° to 75° F. Rennet is added in amount sufficient to produce firm ciu'd in one hour or slightly less. When the curd is firm,. Fig. 57. — Parmesan cheese kettles. a wood fire is made under the kettle and the curd is broken with a special implement into small particles. After breaking, four grains of powdered sulfur to twenty- two gallons of milk are added. The curd is stirred with a rake. By the time the temperature rises to 77° F., the curd should be in very small pieces. Stirring and heating continue until the temperature reaches 131° F. At this temperature, it stands fifteen minutes, after which it is removed from the fire (or the fij*e is drawn). Nine- tenths of the whey is then drawn. The cheese-maker then collects the curd into a compact lump under which. 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 Thom, Charles, 1872-1956; Fisk, W. W. (Walter Warner), b. 1888. New York, The Macmillan company
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectcheese, bookyear1918
