Milk and its products; a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese . milkbefore the rennet, in order to facilitate the growthof the mold during the ripening process. When themilk is coagulated into rather a firm curd,the curd and whey is ladled into the moldshown in the cut, Fig. 53, which is placedupon a straw mat arranged on a table sothat the whey may drain off. Inladling the curd into the moldcare is taken that each ladlefulis deposited with as little break-age of the curd as possible, andparticularly that themold, when full, iscovered at
Milk and its products; a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese . milkbefore the rennet, in order to facilitate the growthof the mold during the ripening process. When themilk is coagulated into rather a firm curd,the curd and whey is ladled into the moldshown in the cut, Fig. 53, which is placedupon a straw mat arranged on a table sothat the whey may drain off. Inladling the curd into the moldcare is taken that each ladlefulis deposited with as little break-age of the curd as possible, andparticularly that themold, when full, iscovered at the topwith but a single sliceof the curd. The curdsare allowed to remainin the molds until enough whey has escaped so thatthe cheeses may be turned without breaking the are then carefully turned and put upon freshmats, at intervals of twelve hours, when in thecourse of three or four daj^s the cheese will besufficiently firm so that the molds may be the molds are removed, turning is continueduntil the mold begins to appear on the cheeses are then put in a damp curing-room, at a. Fig. 58 Ladle and mold for Camembert B^Isigny and Pont VEveque 297 low temperature—55° to 60°—for the remainder of theripening process, which requires from four to six weeks. BIsigny.— Wl^igny cheese is similar to Camem-bert and Brie, and intermediate in size betweenthem; in fact, DIsigny so closely resembles Briethat they are often indistinguishable, and, as amatter of fact, DIsigny is little more than a tradename for a smaller form of Brie. Pont L^Eveque.—Pont LEveque is a soft Frenchcheese of rather firmer consistency than milk is set at the usual temperature, and whenthe curd is firm enough to handle, it is gently cutinto rather large cubes, which are carefully placedupon a straw mat. As the whey begins to separateand run off and the curd becomes firmer, the ends ofthe mat are brought together in such a way that aslight pressure is brought
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Keywords: ., bookcentury1900, bookdecade1910, bookpublisheretcet, bookyear1913
