. Cheese making; cheddar, swiss, brick, limburger, Edam, cottage, Cheese. 15* Cheese Making. spread over the top and tucked in between the hoop and the cheese. Dry cloths are put on several times during the day. The cloths should be kept clean by thorough washing and scald- ing. The press may be worked partially by means of a screw as shown in the illustration, but the main pressure is obtained by placing a post between the cheese board and a heavy beam. The post is close to the fulcrum end of the beam, while the long, heavy end of the beam gives the Fig. -Block Swiss under pr
. Cheese making; cheddar, swiss, brick, limburger, Edam, cottage, Cheese. 15* Cheese Making. spread over the top and tucked in between the hoop and the cheese. Dry cloths are put on several times during the day. The cloths should be kept clean by thorough washing and scald- ing. The press may be worked partially by means of a screw as shown in the illustration, but the main pressure is obtained by placing a post between the cheese board and a heavy beam. The post is close to the fulcrum end of the beam, while the long, heavy end of the beam gives the Fig. -Block Swiss under pressure in individual molds. 295. Pressing Block Swiss. Block Swiss is practically the same as a round Swiss in every way but the form in which it is pressed. It is first pressed into a rectangular cake twenty inches wide and six inches thick. A sliding end regulated by a screw adjusts the volume of the mold to the quantity of the curd. It is turned and pressed in this mold just like a drum Swiss for the first twelve hours. It is then cut into blocks six inches wide and put into another mold with partitions in it just large enough for each piece. Some-. 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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License: Licensed
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectcheese, bookyear1913
