Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . and 9 incheshigh, which size is not used for whole milk cheese, effectivelyprotects consumers from such fraud and establishes con-fidence in the consumers mind on this point. (4) The very general sale to consumers of cheese whilein a partly cured condition and very young in age, havinglittle or none of the attractive flavor of well cured cheese, isa serious cause of injury to the industry. A return to theolder custom of making firm, slow curing cheese, which willkeep well in storage and
Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . and 9 incheshigh, which size is not used for whole milk cheese, effectivelyprotects consumers from such fraud and establishes con-fidence in the consumers mind on this point. (4) The very general sale to consumers of cheese whilein a partly cured condition and very young in age, havinglittle or none of the attractive flavor of well cured cheese, isa serious cause of injury to the industry. A return to theolder custom of making firm, slow curing cheese, which willkeep well in storage and to the custom of selling and eatingonly well aged, fine flavored cheese would do much toincrease the popular demand for cheese among Americanconsumers. CHAPTER CHEESE IN AMERICA. (268) Skim and Whey Cheese. These cheese aremostly made from skimmed or partly skimmed milk, and insome cases from whey. They are heavily salted, and havemore or less acid flavor. The cheese arc not used by theaverage American trade, and few dealers handle there is a certain small demand for them in this. Fig. 47.—Italian Cheese, Hoops, Baskets, and Containers. country, especially since importation stopped, yet the busi-ness is in the hands of a very few firms, and factories shouldfirst make sure of an outlet before beginning lo make theseproducts. (269) Caccio Cavallo or horse cheese is so namedfrom a trade mark or from the supposed resemblance of thecheese to the shape of a horses head. The cheese is some-times molded into a long cylindrical shape, and hung up by astring to cure. The portion above the siring settles overtoward one side, giving an appearance suggesting the nameby which it is known. The same cheese is also frequentlymade in round hoops, looking somewhat like a daisyAmerican cheese. 218 Cheese Making. The process varies somewhat. One third skim milk isoften used. With 2% starter, the rennet curd is cooked upto 105 or 110, and the whey drawn immediately. The cur
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Keywords: ., bookcentury1900, bookdecade1910, bookidcheesem, booksubjectcheese
