The science and practice of cheese-making : a treatise on the manufacture of American Cheddar cheese and other varieties : intended as a text-book for the use of dairy teachers and students in classroom and workroom ... . ect ofcheddar cheese, it has seemed desirable to devoteone chapter to a brief description of the methodsof making some other varieties of cheese. We havechosen for the most part those varieties which canbe made with simple eauipment. Such varieties asSwiss cheese, for example, can not be properlytreated in a limited way. / STILTON CHEESE In England Stilton cheese is the most
The science and practice of cheese-making : a treatise on the manufacture of American Cheddar cheese and other varieties : intended as a text-book for the use of dairy teachers and students in classroom and workroom ... . ect ofcheddar cheese, it has seemed desirable to devoteone chapter to a brief description of the methodsof making some other varieties of cheese. We havechosen for the most part those varieties which canbe made with simple eauipment. Such varieties asSwiss cheese, for example, can not be properlytreated in a limited way. / STILTON CHEESE In England Stilton cheese is the most popular ofall blue-mold varieties. In Canada, only a smallquantity of Stilton cheese is manufactured and, in theUnited States, a still smaller quantity. First stages of cheese-making process.—Themethod of making modern Stilton cheese does notvary greatly in the early stages from that ofcheddar cheese-making. Up to the time of salting,the process is practically the same in both cases. Themain characteristic in Stilton cheese is that it shouldcontain a uniform growth of blue mold distributedthrough its interior mass. Starting mold-formation.—The salt before beingapplied should be mixed with a small amount of 397. w w C/i UJ DJ d: fc: o 1 • , ^ HkjA o nBr 2 ?IB < [ 1 ? ^ u. -n fc. •s«~^ o w fcl H W Qi
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Keywords: ., bookcentury1900, bookdecade1920, bookidsciencepract, bookyear1921
