. Cheese making; cheddar, swiss, brick, limburger, Edam, cottage, Cheese. Swiss Cheese—From Milk to Cueing Cellar. 155 times, however, the curd is pressed from the start in a mold six inches wide hy six inches deep and twenty inches long. 296. Marking Cheese. When a cheese has been in the press twenty-four hours it is taken out. It should be perfectly square at the edges with no wrinkles left in it by folds in the cloth. A black paste made of butter and lampblack is used for marking the date on the cheese. It is just as important to keep a record of the way a Swiss curd may act as it is
. Cheese making; cheddar, swiss, brick, limburger, Edam, cottage, Cheese. Swiss Cheese—From Milk to Cueing Cellar. 155 times, however, the curd is pressed from the start in a mold six inches wide hy six inches deep and twenty inches long. 296. Marking Cheese. When a cheese has been in the press twenty-four hours it is taken out. It should be perfectly square at the edges with no wrinkles left in it by folds in the cloth. A black paste made of butter and lampblack is used for marking the date on the cheese. It is just as important to keep a record of the way a Swiss curd may act as it is with a Cheddar curd (192). Such a record will enable the maker to follow the cheese in the curing cellar. 297. Salting the Cheese in Brine. Most makers salt their cheese in a brine bath. A tank of brine is kept in a cool room, sometimes in the cellar. The brine is made up by dissolving salt in water until the brine formed is dense enough to float an egg. As cheese are salted in the bath and absorb the salt, it is necessary to renew the salt quite. Fig. 78.—Block Swiss cheese in cellar at a factory, near Monroe, Wis. The large brush B on the post is used for washing drum Swiss cheese. The brine tank A is seen in the 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.
Size: 1865px × 1339px
Photo credit: © The Book Worm / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1910, booksubjectcheese, bookyear1913
