. Cheese making; cheddar, swiss, brick, limburger, Edam, cottage, Cheese. 138 Cheese Making. been made in the canton of Bern since the fifteenth century. In this country it is made in two forms, the round or drum Swiss, and the block Swiss. The drum Swiss is pressed in large round cakes, twenty- four to possibly thirty-six inches in diameter, and four to six inches in thickness. Such a cheese will weigh, on the average, mmr^^^^^Arr'. Fig. 63.—Students making Swiss cheese. about 180 pounds. The block Swiss is six inches square by twenty inches long, and weighs twenty-live to thirty pounds
. Cheese making; cheddar, swiss, brick, limburger, Edam, cottage, Cheese. 138 Cheese Making. been made in the canton of Bern since the fifteenth century. In this country it is made in two forms, the round or drum Swiss, and the block Swiss. The drum Swiss is pressed in large round cakes, twenty- four to possibly thirty-six inches in diameter, and four to six inches in thickness. Such a cheese will weigh, on the average, mmr^^^^^Arr'. Fig. 63.—Students making Swiss cheese. about 180 pounds. The block Swiss is six inches square by twenty inches long, and weighs twenty-live to thirty pounds. The illustration (Fig. 64) shows a drum Swiss cheese cut open. On top is laid a square which indicates its size. The illustration of two block Swiss on page 142 will give an idea of their propor- tions. 272. Determining Quality of Swiss Cheese. In order to intelligently discuss the manufacture of the cheese, we should know what is required in a Swiss cheese to make it of the best 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 Decker, John Wright, d. 1907; Woll, F. W. (Fritz Wilhelm), 1865-. Madison, Wis. , Mendota Book Co.
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectcheese, bookyear1913
