Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools by Sammis John Langley 1873- & Decker John Wright d. 1907

Author:Sammis, John Langley, 1873- & Decker, John Wright, d. 1907
Language: eng
Format: epub
Tags: Cheese
Publisher: Madison, Wis., Mendota Book Company
Published: 1918-03-25T05:00:00+00:00

CHAPTER XXIII.

CURED CHEESE MADE FROM SOUR MILK CURD.

Cottage cheese is made as described above and used for immediate consumption while fresh, but the use of sour milk curd for making cured cheese has been widespread in Europe and is practiced to a slight extent in America.

The best known, cured, sour milk cheese in this country are hand cheese, sap sago (krauterkase or schabziger), cooked cheese (kochkase), -gammelost, etc.

(174) Hand Cheese Manufacture. This cheese, so-called because originally moulded into balls or cakes by hand, is made in Europe in a variety of shapes and small sizes and flavored with a great variety of herbs, as caraway, thyme, majoram, hops, pimento, mace, cayenne and often with beer, wine, etc. In different localities, different names, often geographical, are applied to what is practically the same product in all essential qualities, differing only in the kind of flavoring and in the proportion of salt used, which is from 3 to 5% of the weight of the curd. Descriptions are given by Stohmann, p. 950; in Milchzeitung, 1891, pp. 142, 189, 273; 1887, p. 981; 1889, 175; 1894, p. 367; Polytechnic Journal, vol. 263, p. 569; Fleischmann, Lehrbuch der Milch-wirtschaft, p. 441, 5th ed.

Skim milk from the separator is mixed in a tin vat with some buttermilk and left at about 90 degrees to stand quiet over night, during which time it becomes thick and cools somewhat. Stir gently next morning so that the floating curd shall not settle and be overheated on the bottom, during 1-1 M> hours while heating up to 113-122° F. Allow it to stand 2 hours in the kettle undisturbed and then draw-off the whey with a siphon and strainer. Transfer the curd to a draining rack until completely cooled so that it is no longer sticky. The curd is now ready to mill. All dried, tough grains formed on the sides of the vat must be kept out. Curd is ground twice, if necessary, to make it very fine grained.

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